FOOD AND BEVERAGE

MANAGEMENT

UNIT 2
THE FOOD AND BEVERAGE SERVICE
AREA AND EQUIPMENT

PREPARED BY:
NORHASIMAH BINTI HAMIM

SCHOOL OF HOTEL MANAGEMENT

FACULTY OF HOSPITALITY, TOURISMA ND
WELLNESS
UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENT
LEARNING OUTCOMES

At the end of this chapter, students will be able to:

Define the structure of Restaurant Layout and Organizational

Chart Identify and explain the functions of the FOTH and BOTH

Identify and explain the functions of each job description/position

Identify the different types of service equipment used in

restaurant service

Understand the maintenance and usage of each equipment

Determined the appropriate furniture often used in a restaurant

Learn the different linens used in restaurant operations

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INTRODUCTION

AAfrontofofthehousedepartmentisisaadepartmentthatisisvisibletoto
thecustomer..
FRONT OF THE
HOUSE (FOTH)
AArevenuecentrewhichisisaadepartmentthatgeneratesrevenue
ororsalesdirectly,suchasastherestaurantofofbar..Anotherwayofof
thinkingaboutititisisanyareathathasaaPointofofSaleregisterorortilltill..

AAdepartmentthatisisnotvisibletotocustomers(sometimesreferrred
totoasas‘HeartofofHouse’)..

BACK OF THE
HOUSE (BOTH)
AAsupportcentrewhichisisaadepartmentthatsupportsrevenue
generatingareas,suchasasthekitchenandstores. .

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INTRODUCTION

Dining area Kitchen Storage

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2.1 Front of the House (FOTH)

Reception area

Dining area

The bar

Show kitchen

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2.1 Front of the House (FOTH)

Design Concerning

The Theme – classic,

contemporary, fusion, ethnic etc.
Type of clientele

Menu proposed

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2.1 Front of the House (FOTH)

Creating Ambience concerning the aspect of:

Decoration
Ground, walls and
ceiling Lighting
Air-ventilation
Furniture and equipment

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2.1 Front of the House (FOTH)
2.1.1 Reception area

Outdoor Lounge (Resort)

Restaurant Reception

In door Lounge
(Hotel)

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2.1 Front of the House (FOTH)
2.1.2 Dining area

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2.1 Front of the House (FOTH)
4.1.3 Bar

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2.1 Front of the House (FOTH)
4.1.4 Show kitchen

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2.1 Front of the House (FOTH)
2.1.5 Dividing restaurant area into stations

The guidelines must consider:

Distance of station from the

kitchen Location of station
Types of tables
Number and distance of side
stands/ tray stands to the station
Types of service
Quality service

Discussion:

a)What are the advantages of dividing restaurant areas into stations?

b)How to ensure smooth service operation if the management decide
to extend or located the dining room at the 2nd floor of the building?

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2.2 Back of the House (BOTH)

Still room/pantry

Cellar

Stewarding area

Storage area

Staff locker

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2.2 Back of the House (BOTH)
2.2.1 Still room/pantry

Main function is to provide items

of Food & Beverages required for
the service of a meal
e.g; prepare breakfast, coffee &
tea and items not catered for by
the other major departments in a
foodservice operation, such as
the kitchen and pastry.

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2.2 Back of the House (BOTH)
2.2.2 Cellar

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2.2 Back of the House (BOTH)
2.2.3 Stewarding area

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2.2 Back of the House (BOTH)
2.2.4 Store room

Dry storage
Walk in chiller & freezer

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2.2 Back of the House (BOTH)

Equipment storage area

Chemical storage area

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2.2 Back of the House (BOTH)
2.2.5 Staff locker

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2.3 Organization Chart/Structure
2.3.1 Organizational

Chart Hotel Organization General manager

Resident manager

Executive asst.manager

F&B manager S&M manager F. controller Maint. manager HR manager RD manager

Executive Restaurant Chief Personnel Training FO Exec.

chef manager accountant manager manager manager Housekeeper

Head Asst.RM Night Asst. FO Asst.

auditor manager
chef housekeeper
Captain
Chef Cashier Reservation Room
de . Clerk attendant
Waiter
partie

Commis

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2.3 Organization Chart/Structure
Food & Beverage Department

F&B Manager

Asst.F&B manager

Room Service Specialty Beverage Coffee house

manager restaurant manager manager
manager

Banquet
manager

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2.3 Organization Chart/Structure
Traditional Restaurant Chart
Restaurant manager

Asst. RM

Supervisor

Headwaiter

Station headwaiter

Sommelier Station waiter

Asst.section waiter
Wine Waiter

Waiter

Apprentice

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2.3 Organization Chart/Structure
Modern Restaurant Chart

Restaurant Manager

Asst. RM

Supervisor

Hostess
Captain

Waiter

Busboys

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2.3 Organization Chart/Structure
2.3.2 Job descriptions and functions
Job Description – General Manager

Nature of job • Planning of management and operational policy

• Organizing the management and operation workforce.
• Making decision with regards to daily operational issues.
• Development of the department and application of regulation
and security

Position in • Highest in hotel organization

hierarchy • Reporting to board of director or owner

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2.3 Organization Chart/Structure
Job Description – F&B Manager

• Managing the administrative and operational of the restaurant

Nature of job service
• Updating products according to customer’s needs
• Working with chef in menu and special events
• Purchasing of materials, set pricing, quality control
• Training and promotion, staffing, holding meeting

Position in • Reporting to GM and owner

hierarchy

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2.3 Organization Chart/Structure
Job Description – Restaurant Manager

• Organizing and conducting staff training.

Nature of job • Enforcing operational standard.
• Managing Restaurant cost control.
• Ensuring service quality and guest satisfaction.
• Planning duty rooster and involve in staffing interview

Position in • Reporting to F&B

hierarchy

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2.3 Organization Chart/Structure
Job Description – Head Waiter

Nature of job •Order taking

• Helping in creating duty rooster

• Service organization

Position in • Reporting to Restaurant

manager & F&B manager
hierarchy
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2.3 Organization Chart/Structure
Job Description – Waiter

Nature of job • Up selling of menu

• Servicing the guest

• Set up of the restaurant

Position in • Reporting to head waiter

hierarchy

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2.3 Organization Chart/Structure
Job Description – Sommelier

• Managing cellar budget, organize cellar stock

Nature of job
• Advise in purchasing of wine

• Recommending beverage to customer

• Wine service

Position in • Reporting to restaurant manager

hierarchy

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2.4 Understanding Restaurant Equipment

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2.5 Understanding Tableware

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2.5 Understanding Tableware
2.5.1 Cutleries

Categories Description Example

Flatware Flatware refers to all forms Eg. table spoon, soup
of spoon, teaspoon, sauce
spoon and fork. spoon, sundae spoon
• Eg. dinner fork, fish
fork, cake fork, salad
fork, lobster fork

Cutlery Cutlery refers to knives • Eg. dinner knife, fish

and knife, small knife,
other cutting items. bread and butter knife

Hollowware Hollowware refers to item • eg. teapots, milk jugs,

made sugar basins and oval
from silver, apart from flats.
flatware • Service salver
and cutlery.

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2.5 Understanding Tableware
Activity: Identify the different types of silverware.

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2.5 Understanding Tableware

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2.5 Understanding Tableware

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2.5 Understanding Tableware

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2.5 Understanding Tableware

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2.5 Understanding Tableware
2.5.2 Crockery

Plates, dishes and other eating and serving tableware, usually made of
some ceramic material.
Crocks, earthenware vessels, especially domestic utensils.
Also known as chinaware, used widely & covers both bone china &
hotel earthenware, which are the main types used in restaurant.
Bone china is used by some high class establishment but very expensive
to stock complete service.

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2.5 Understanding Tableware
Types of chinaware
Type Detail
Soup plate For soups, stews, mussels, snails and Italian pasta specialities.
(8-10 inches in
diameter)
Dinner plate For main courses, various appetizers and flamed desserts such as
(10-12 inches in crepes. Also used as base plate, covered with doily, for food served
diameter) in soup bowls such as stews and pasta.
Salad plate For breakfast foods, salads, desserts and various appetizers. Also
(7-8 inches in used as an underliner with a doily for fruit and shellfish cocktails,
diameter) timbales, vegetable bowls, sauce boats and ice cream sundaes.
Also used as side plates for bones. Sometimes known as side plate.
Bread plate For bread. Also used as an underliner for relish and jam or jelly
containers, butter dishes, sugar bowls, condiment containers, sauce
boats and finger bowls. Also used to present the check/bill.
Bouillon or soup For soup served in a cup such as consommé or cold fruit soup.
cup
Coffee cup For coffee, tea and hot milk drinks.
Espresso cup For espresso and ristretto.
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2.5 Understanding Tableware
Activity: Identify the different types of chinaware.

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2.5 Understanding Tableware
2.5.3 Glassware

Restaurant will need to stock a wide range of glassware for the service of
drinks, wine & some food items.
Most restaurant will buy plain glassware in standard sizes which are
commonly accepted by the industry.
Clear glassware is often considered preferable to colored or clouded
glasses because it allows the color & clarity of the drink to be appreciated.
Although most restaurant will use standard recognized glassware, some
specialty or themed restaurant may use colored or unusually designed
glasses to fit in with their image.

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2.5 Understanding Tableware

Handling Glassware

Prior to service, glasses intended for the table as well as for bar should
be polished using hot water & clean glass-cloth.
Care should be taken to handle glass by the stem only & not by the bowl.
Dirty glasses should never be picked up by the rims or between the fingers.

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2.5 Understanding Tableware

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2.6 Understanding Linen

Linen has many uses in F&B service areas. Perhaps it is one of the costlier
items to be included in overhead cost; hence greater control of linen in F&B
service area is critical. Efficient linen inventory will ensure continuous supply of
clean linen to the restaurant.

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2.6 Understanding Linen
2.6.1 Table cloth/Slip cloth/Overlay

Tablecloths Slipcloths, overlays or napperons

Can be square, round and A small tablecloth, used to

rectangular shaped depending on cover just the table cloth.
the shapes and sizes of tables. Used to protect the tablecloth
The most visible tablecloth from crumbs, ashes and drips.
and must be spotless and It can be a substitute decoration
ironed. for the table (contrast colour
from the tablecloth).
Also functions as
cover for
serving
carts.

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2.6 Understanding Linen

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2.6 Understanding Linen

Silence cloth

Made from soft fabric,

usually flannel.
Placed on the table beneath the
tablecloth to prevent tablecloth
Buffet cloth from sliding, eliminating the
noise caused by placing
The sizes and types vary tableware and
according to sizes and types glassware on the table.
of table.

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2.6 Understanding Linen

Waiter’s cloth or silver cloths

Used by waiter/waitress
as protection against heat
and to keep the uniforms clean.
Trolley cloth and sideboard cloths

Made from worn tablecloth and

not suitable for use
on tables.
Mended by housekeeping
department to fit a
sideboard or trolley.

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2.6 Understanding Linen

Placemats

Can be in the form of small rectangular linen

or paper placemats.
It is replaced for each new guest.

Napkins/ serviette

Either cloth or paper napkin can be used,

depending on the style of the restaurant

Tea and glass cloths

Used for wiping.

The best are from cotton.

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2.6 Understanding Linen
2.6.2 Napkin/Napkin folding

Neatly & attractively folded

napkins will enhance the
appearance of the table.
There is a wide range of
napkin folds.
Intricate designs are becoming
less fashionable because they are
very time consuming to prepare &
many customers prefer simple
folds that have required only
limited handling by staff.

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2.6 Understanding Linen

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2.6 Understanding Linen

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2.6.3 Uniform

Hygiene is personal responsibility.

Employees could be held
responsible if a customer suffers
through your failure to maintain
good standard of hygiene:-
Keep your uniform clean
& well pressed
Wear comfortable shoes
& keep them clean
Jewelry & perfume should
only be worn in accordance
with company rules

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2.7 Furniture in a Restaurant

Restaurant furniture will be dusted & cleaned at least daily.

Wooden furniture will be cleaned with a furniture polish
Furniture that become greasy can be cleaned carefully with hot water with
a little vinegar added prior to polishing
Glass topped, metal & steel tables should be cleaned with a damp cloth &
then dried
Fabrics insets in chairs will need brushing to remove
stains. Basically the chosen furniture will depend on:
The needs of the establishment
Type of operation which influence the dining arrangement

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2.7 Furniture in a Restaurant

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2.7 Furniture in a Restaurant

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2.7 Furniture in a Restaurant

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