Discover millions of ebooks, audiobooks, and so much more with a free trial

Only $11.99/month after trial. Cancel anytime.

Guide to Food & Beverage Service
Guide to Food & Beverage Service
Guide to Food & Beverage Service
Ebook93 pages45 minutes

Guide to Food & Beverage Service

Rating: 4.5 out of 5 stars

4.5/5

()

Read preview

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.

LanguageEnglish
PublisherAlex Buenafe
Release dateOct 18, 2017
ISBN9781370857937
Guide to Food & Beverage Service
Author

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.

Read more from Alex Buenafe

Related to Guide to Food & Beverage Service

Related ebooks

Industries For You

View More

Related articles

Reviews for Guide to Food & Beverage Service

Rating: 4.625 out of 5 stars
4.5/5

8 ratings0 reviews

What did you think?

Tap to rate

Review must be at least 10 words

    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

    Enjoying the preview?
    Page 1 of 1