1. Chapter 10
Food and Beverage
Service
Food and Beverage Operations
Wednesday, May 20, 2009 1
2. Chapter Outline
Four types of table service
Two other food services
Preopening concerns and activities
A sample service sequence
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What factors do you decide when you have a choice in dining out?
The Front of the House compared to Back of the House.
Most people gravitate to either: Guest Service or Food Preparation (Serving OR Cooking) What category do you fit into to?
Most students here at SHNU will probably choose Service...I teach in Maui mostly Cooking!
Decisions: Casual, Celebration, Adventurous?
3. Chapter Outline (cont.)
Computers used in the service process
Revenue control procedures for food &
beverage servers
Suggestive selling and beverage selling
Wednesday, May 20, 2009 3
Software and Hardware are necessary, In my day(!) Servers used to write guest checks and calculators.
4. Types of Service
Table Other Types
1. Plate (American) Quick (fast food)
2. Family-style Deli
(English)
3. Cart (French) Counter
4. Platter (Russian) Tray
Buffet Take-out
Cafeteria Room
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5. Preopening Concerns &
Activities
Inspecting facilities
Following reservation procedures
Assigning food server stations
Performing sidework
Holding food server meetings
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6. Factors Affecting
Table Assignment
Number of seats
Type of service style used
Expected guest turnover
Experience of the server
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8. Factors Affecting
Table Assignment (cont.)
Whether any servers are being trained
during the shift
Distance to the kitchen and bar
Variety of menu items
Number of food servers scheduled for
a specific meal period
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9. Providing Guest Service
Best available table
Service sequence
Special situations
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10. Serving Alcohol Beverages
Take beverage orders
− Sample job breakdown
− Follow guest's exact order
Guidelines for serving wine
− Bring the unopened bottle to the table
resting on a white napkin or towel
− a video demo
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12. Serving Alcohol Beverages
Serving alcohol with care
Warning signs of intoxication
BAC: blood alcohol concentration
Traffic light rating system
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13. Liquor Liability and the Law
The bar is liable if:
They serve a minor
They serve a person who
is intoxicated
Dram shop law:
Made owners and
operators of drinking
establishments liable for
injuries caused by
intoxicated customers
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In Maui County there are strict laws governing selling and serving
alcohol
14. Liquor Liability and the Law
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Servers are responsible for overserving
customers
15. Wednesday, May 20, 2009 15
Legal Blood alcohol levels
Legally intoxicated at 0.08
16. Computers and the
Service Process
Hardware
− Order entry devices
Keyboards, touch-screen terminals,
magnetic strip readers, wireless
hand-held terminals
− Display units
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17. Computers and the
Service Process
− Output devices
Guest check printers, work station
printers, receipt printers
Software
− Menu item file, open check file, labor
master file, ECR/POS reports
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19. Server Revenue Control
Precheck register
Income collection system
Cash bank system
Guest check system
Shopper Services for bartender
control
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20. Suggestive Selling
Techniques used to encourage
guests to buy certain menu items
with the objectives of increasing
sales of the most profitable items
and increasing the check average
Works in all service operations:
table, buffet, cafeteria
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These are techniques for the seasoned
server
21. Service Review
Four types of table service
Two other food services
Preopening concerns and activities
A sample service sequence
Computers used in the service process
Revenue control procedures for food &
beverage servers
Suggestive selling and beverage selling
21
Wednesday, May 20, 2009 21
