Guide to Food & Beverage Service
By Alex Buenafe
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About this ebook
The food service industry is a huge industry worldwide. Operations range from noodle shops, pizzerias and fast food to bistros and fine dining. They can be themed, ethnic or focused on specific markets or customers. Trends and consumer preferences influence the style of restaurants and other food service operations. Culture and social practices sets the standards for operation from places to places.
Guide to Food & Beverage Service is a simplified manual of operation for restaurant operators and servers that can be easily adapted to various types of operations and in diverse environments. Topics include an overview of the Food Service Industry, Essentials of Restaurant Operation, Setting Up for Service, Server Responsibilities, Beverage Service, Sanitation and Safety.
Alex Buenafe
Consultant & Hospitality Educator. Based in Toronto, Ontario, Canada. 17 years in the hotel industry in Canada. Since 2002, mainly involved in training facilitation and as lecturer in post secondary institutions in Toronto. International experience include visiting lecturer in Beijing for a private college, and consulting assignments in Eastern Europe, Latin America and Philippines. Certified Hospitality Educator with the Educational Institute of the American Hotel and Lodging Association, Bachelor's degree in Business Administration and Arts, Professional Studies in Hotel Management.
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Book preview
Guide to Food & Beverage Service - Alex Buenafe
Guide to Food & Beverage Service
Operation Manual for Restaurant Servers
By Alex Buenafe
Copyright 2017 by Alex Buenafe
Smashwords Edition
This e-book is for your personal use only and may not be resold or given away to other people. If you wish to share this book with others, please purchase an additional copy for each recipient. If you are reading this book but did not purchase it or this e-book was not purchased for your use only, please return to your favourite e-book retailer and purchase your own copy. Thank you for respecting the work of the author.
Table of Contents
F0REWORD
1
THE FOOD SERVICE INDUSTRY
Commercial Operations
Hotel Food & Beverage
2
ESSENTIALS OF RESTAURANT OPERATION
Types of Restaurants
Restaurant Personnel
The Menu
Food Preparation and Production
Service Styles
3
SETTING UP FOR SERVICE
Server Stations
Tableware
Table Settings
Tips for Table Setting
4
SERVER RESPONSIBILITIES
Basic Server Competencies
Server Task List
Customer Service
5
BEVERAGE SERVICE
Alcoholic Beverage
The Bar
Serving Beverage
Serving Alcohol Responsibly
6
SANITATION AND SAFETY
Biological Contamination
Guidelines for Serving Food
Workplace Safety
KEY TERMS
RESOURCES
ABOUT THE AUTHOR
FOREWORD
Guide to Food & Beverage Service is a simplified manual of operation for restaurant operators and servers. The manual can be easily adapted to various types of food service operations and in diverse environments. The key terms section at the back of the guide contains the most common words and expressions used in restaurants. For quick reference, words and expressions used in the manual are linked to the key terms section.
The author draws from experience working for 17 years in the hospitality industry in Canada as well as adviser with independent tourism and hospitality organizations in Eastern Europe, Latin America and the Philippines.
Alex Buenafe, C.H.E.
Consultant & Educator
Toronto, Ontario, Canada
jalexbuenafe@gmail.com
THE FOOD SERVICE INDUSTRY
The food service industry is a huge industry worldwide. Operations range from noodle shops, pizzerias, fast food to bistros and fine dining. They can be themed, ethnic or focused on specific markets or customers. Trends and consumer preferences influence the style of the food service operations. Culture and social practices sets the standards for operation from places to places.
From a global industry perspective, food and beverage establishments are either non-commercial or commercial.¹
Non-Commercial Food Service
Non-commercial operations are not for profit. Production and sale of food and beverage is not the main activity of the organization or institution. Food and beverage service is limited to a captive market or to patrons with a relationship with the company non-commercial food service operations are in institutions, i.e. schools, employee cafeterias, hospitals, private clubs and transportation, i.e. airlines, trains, ships.
Commercial Operations
For commercial operations, food and beverage is the primary business of the company. They operate the business to make a profit. Commercial operations may be either freestanding or hotel food and beverage.
Freestanding