FOOD AND BEVERAGES

SERVICES NCII
(MIGRATED)
 MODULE 1: INTRODUCTION TO
FOOD AND BEVERAGE SERVICE

LESSON 1: Duties and Responsibilities of a Waiter

Introduction
In this session, you will learn the
duties and responsibilities of a food and
beverage service attendant/waiter. You
will also learn the skills and knowledge
required to provide food and beverage
service to customers in different
hospitality industry establishments.
What is Food and Beverage Service
Attendant/Waiter
A FOOD AND BEVERAGE SERVICE ATTENDANT/WAITER is a
competent person who provides food and beverage services to
guests in hotels, motels, restaurants, clubs, canteens, resorts
and luxury liners. The FBS attendant/waiter should have the
knowledge, skills, and attitudes required to provide food and
beverage services to customers in different hospitality industry
establishments.

Duties and Responsibilities of the Food and Beverage Service

Attendant/Waiter
Basic Function:
Takes and serves food and beverage orders according to
prescribed standards of service.
Specific Duties:
1. Looks after the necessary preparations before the start of operation:
• wipes/prepares the necessary containers, mis-en-place, napkins,
tray, cutleries, other supplies;
• refills salt and pepper shakers and other condiments.
• checks and re-stocks service station and sees to it that the par stack
is maintained.
• sets-up the table and installs required facilities.
2. Studies the menu and familiarizes himself with the outlet’s specialties as
well as out of-stock items and undertakes suggestive selling; Knows the
menu and specialties. Does suggestive selling for out-of-stock items
3. Takes order and serve food and beverages;
4. Places orders to the kitchen and pick up orders (in the absence of a
busboy).
5. Assists in welcoming and seating guests.
6. Presents food bill to guest, receives payments and remits the same to the
cashier.
7. Attends to guests’ inquiries, requests and complaints.
8. Clear-stable of soiled dishes, dirt and trash (in the absence of a busboy).
9. Performs other side duties and assignments given by the superior.
LESSON 2: Job Description of Service Personnel
Session Objectivese end of this session, you will
Explain the organizational structure of the food and
beverage department.
Identify the food and beverage job titles and
responsibilities of staff.

Introduction
In this session, you will learn the organizational
structure of the food and beverage personnel. Also,
you will know the job titles and responsibilities of
the staff.
1. FOOD AND BEVERAGE SERVICE MANAGER
Basic function:
Plans, organizes, directs and controls the delivery of services in
all outlets, guestrooms and banquets and sees to it that
policies and standards are complied with.

2. HEADWAITER or OUTLET SUPERVISOR

Basic Function:
Oversees food and beverage operations in his assigned outlet,
and ensures that services are carried out in accordance with
prescribed standards and policies.
3. CAPTAIN WAITER
Basic Function:
Oversees the set-up and delivery of services in his/her
assigned station.

4. RECEPTIONIST
Basic Function:
Welcomes and greets customers at the entrance and
escorts them to their tables.

5. FOOD AND BEVERAGE SERVICE ATTENDANT/WAITER

Basic Function:
Takes and serves food and beverage orders according to
prescribed standards of service.
6. BUSBOY
Basic Function:
Dining room helper and runner

7. BARTENDER
Basic Function:
Prepares/mixes alcoholic and non-alcoholic beverages
according to prescribed standards.

8. BARBOY
Basic Function:
Acts as runner and helper in the bar