FUNDAMENTALS IN FOOD SERVICE
OPERATIONS
OVERVIEW
• Hospitality is probably the most diverse but
specialized industry in the world
• It is certainly one of the largest, employing
millions of people in a bewildering array of jobs
around the globe
• Variety of opportunities
MONSIEUR BOULANGER
• “Father of Modern Restaurant”
-He who sold soups at his all-night tavern on
the “Rue Bailleul”
• Soups are called “SOUP RESTORANTES”
or “RESTAURANT DIVIN” meaning
(restoratives) which is the origin of the word
“restaurant”
• Restaurer is a French word means “restore”.
It appeared in 16th century meaning “a food
that restores”
• In 1767, he challenged the TRAITEURS
monopoly by creating a soup of sheep’s feet in
white sauce
• Le Champ d’Oiseau where he prepared
succulent food and well prepared dishes for
hungry patrons
• 1782- the grand tavern De Londres
• 1826- Union Oyster House in Boston
• The Sobrino de Botin (1725) in Madrid,
Spain is the oldest restaurant in existence
today.
NOTABLE RESTAURANTS IN THE
PHILIPPINES
• Tony Tan Caktiong
- owner of Jollibee (1975)
- Before an owner of Magnolia Ice Cream
- from bangkerohan Davao city
-more than 1,665 stores and total sales of
more than $1 Billion
-this brought competitors like Chowking,
Greenwich, Red ribbon
• CONGO GRILL (1999)
- owned by Kenneth Sytin
- The “fastest growing grill in town”
• MAXIMO GIMENEZ
- A Stanford teacher
- Started Max’s restaurant
• GERRY’S GRILL (1997 FEB 14)
- Opened by Gerry Apolinario
- Best seller: Sisig
- Branches in the whole PH
• DENCIO’S (1991)
- Owned by Dennis Nakpil & Dennis
Mariano Jr.
- Goal: “Bringing the BARRIO into the
Metropolis”
LESSON2: CLASSIFICATION OF FOOD AND
BEVERAGE SERVICE FACILITIES
1.) PRIMARY CATERING FACILITIES
- These types of establishments are
primarily concerned with the provision of
food and beverage services and its main
purpose for existence is to offer food
and beverage
2 types of PCF
A.) Hotels – to provide accommodation
and a need to provide food and
beverage
B.) Restaurants – this establishment is
devoted to serving only food and
beverage although other concepts have
also been introduced in the business
itself
Types of Restaurants
1.) Coffee Shop- offers coffee, snack &
other light meals
2.) Fast food Restaurants- “quick service
restaurants”
- Caters people on the go, requiring fast,
economical and portable foods.
3.) Casual dining restaurants
- Called as “Bistros”
 - Appearance and atmosphere provide an
environment for casual dining where
foods are served with waited table
service
- buses and private vehicles
4.) Bars and Pubs
- These establishments are geared to
provide service of all types of alcohol
with an emphasis on draught beer and
good music
5.) Fine Dining Restaurants
- This type of establishments require
highly skilled employees for the superb
service they offer, gearing up on
ambiance service and excellent food
service
ON-PREMISE CATERING happens when
your kitchen is within the venue where an
event is held. The food is prepared on site
and served there as well.
OUTDOOR CATERING (off-site catering)
- Catering to large number of people at a
venue of their choice, usually not within
the establishment premises
2.) SECONDARY CATERING
FACILITIES
- The provision of food and beverages is part of
another business, so basically this is an allied
or support system of the business itself
TYPES OF SECONDARY CATERING
FACILITIES
1. CLUB CATERING
- Provision of food and beverages to a
restricted clientele (Club memebers)
2. TRANSPORT CATERING
- Provision of food and beverage to
passengers before, during, and after the
journey on different transport vehicles
a.) Airline catering- caters to airline
passengers on flight
b.) Railway Catering- caters to railway
passengers on train
c.) Ship Catering- Caters on passengers
travelling on sea
d.) Surface catering- caters to passenger
travelling by surface transport such as
3.) WELFARE CATERING- provision of food
and beverages to people to fulfill a social need,
determined by a recognized authority
4.) INDUSTRIAL CATERING - provision of
food and beverages to people at work, in
industries and factories at highly subsidized
rates
5.) LEISURE-LINKED CATERING- provision
of food and beverages to people engaged in
leisure
LESSON3: SUPERVISION AND
ORGANIZATIONAL HIERARCHY FOR
RESTAURANT OPERATIONS
1. FOOD AND BEVERAGE MANAGER
- Responsible for the success of f&b services
- Compile the menu to make sure that the
required profit margins are achieved,
purchasing f & b items and staff recruitment
and training
- He ensures that the quality is in relation to the
price paid is maintained
2. RESTAURANT MANAGER
- must coordinate with a variety of activities,
whatever the size or type of outlet
- responsible for the business performance of
their restaurant, as well as maintaining high
standards of food, service and cleaning is
efficiently carried out.
3.) HEAD WAITER/SUPERVISOR
- He may be responsible for taking reservations
and for treating and seating guests
- He controls that each crew member handles
working material and equipment carefully and
gives instruction whenever necessary
 DUTIES AND RESPONSIBILITIES
4.) STATION/ CAPTAIN WAITER
- he takes the order and carries out the service
table of the station
- assisted in large establishment by less
experienced and less knowledgeable staff
5.) WAITER
- perform the duties such as plate service of
dishes and service of sauces
6.) COMMIS/ TRAINEE
- the assistant of the waiter in serving the guest
also in fetching and carrying items as required
7.) WINE WAITER
- responsible for the service of all alcoholic
drinks to the tables and must have a thorough
knowledge of the wines to offer to guests
8.) RECEPTIONIST
- responsible for the welcome and greet the
customer at the entrance and escorts them to
their table
9.) BARTENDER
- prepares beverages according to prescribed
standards
10.) BARISTA
-responsible for the service of the coffee
3 MEMBER S IN CLASSICAL SERVICE
1. BUSSER
- responsible for the ff.:
• set up the station
• water, tea and coffee services
• Bread and butter service
• Clearing of soiled dishes, glassware and
flatware from the tables
• resetting the tables
1.) Clean, wipe and stock the side stand
before service with all supplies needed
by the team during the service
2.) Steam, clean and wipe silverware for
the team
3.) Arrange the tables in a proper position
in station, arrange the chairs in proper
position and 24 inches from the edge of
the tables
4.) Ensure the prompt, courteous service of
all the guests
5.) Serve ice water to guests on request
6.) Refill low or empty water glasses
automatically without the guests
request
7.) Bus dirty tables using the right hand and
stacking the dishes on the left hand
8.) Clear and reset the tables as guest
leaves
9.) Crumb tables as required between the
tables
2.) SERVER
a. represent the operation to the public
b. sell food and beverage and a pleasant
dining experience to the guests
c. deliver what they promised (service
skills)
DUTIES AND RESPONSIBILITIES
1.) Serve and clear f&b quietly and
professionally in a timely manner, and
using proper serving and cleaning
techniques
2.) Ensure the setiing of proper silverware
before the arrival of the food item
3.) Enter food orders into the electronic
point of sale terminal and communicate
special orders in person to the kitchen
4.) Obtain drinks (front server) and food
(back server) assisting other members
of the team
 5.) Maintain good grooming and personal
hygiene
6.) Communicate, cooperate and
coordinate actions with the team
members and lal other members of the
front and back of the house to ensure
professional customer service
7.) Check for personal supplies
- Corkscrew
- Retractable ballpoint pens
- Table crumber
- Note Pad
- Dupe pad
3.) CAPTAIN – leader of the team, ensuring
that the guests receive proper service, enjoy
their meal and want to return
DUTIES AND RESPONSIBILITIES
1.) The captain must be personable, be a
people person and be able to “read
guests mind” – being at the table before
they even wave their hands to get
attention
2.) The captain must know the menu in
detail , the ingredients preparation,
sauces, and garnishes so as to answer
all questions and sell the food better to
the guests
3.) The suggestive selling of items such as
specials, wines, liquors and desserts is
a prime responsibility of the captain,
increasing both the average checks and
tips
4.) Ensure and orderly and staggered
selling of the stations so the team can
properly serve all the customers
LESSON4: ATTRIBUTES OF FOOD AND
BEVERAGE SERVICE PERSONNEL
PROFESSIONALISM is a quality that is
projected in terms of:
1.) PHYSICAL PROJECTION – appearance,
poise, posture and body language
- greet the guests by the hour of the day
-smile
-be polite
- be courteous
- be friendly
2.) VERBAL PROJECTION- quality of speech,
diplomacy and tact in the words and
expression used, including tone, volume and
non-verbal projections
- speak with clarity
- maintain a conversational tone
- observe right speed not too fast and not too
slow
-make it a habit to use the magic words “may
I”, “Do you mind” , “please”, “my apology”
- be honest and accurate in giving information.
Do not bluff
3.) CONDUCT AND BEHAVIOR - practice of
the basic courtesy, tolerance for difficult guests
and customers, compliance to service
standards
SPECIFICALLY A WAITER SHOULD
CONSIDER THE FOLLOWING:
1. Dress
2. Grooming
3. Personal Hygiene
4. Etiquette
5. Customer satisfaction
Unpleasant Habits
- Yawning
- Grouping
- Mannerism like nail biting, cross arms
and lip biting
- Shouting, giggling and horse playing
- Daydreaming
- Putting hands on pocket
 - Leaning on walls, tables and chairs
- Staring look
- Chewing gum
- Demand for tip
- Courting tip in front of customers
- Bluffing customer
- Reading newspaper and magazines
- Use of rude and insulting language
- Leaving one’s station longer than
necessary

LESSON5: HYGIENE, SAFETY AND

SANITATION IN THE RESTAURANT
Hygiene- means practices that promote
personal cleanliness and good health
Grooming- means the process of making your
appearance neat and attractive
Hygiene and grooming
1.) Proper food handling
2.) Waste dispodal
3.) Cleanliness, orderliness and health of
workers in the food service
4.) Uniform or clothes of the worker
5.) Personal hygiene of the staff