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FBS Lesson 1

The document discusses various types of restaurants including coffee shops, fine dining, buffet restaurants, and cafeterias. It also outlines the typical layout of a restaurant including the dining area, food display counter, service station, service bar, cashier's counter, dispatching counter, dishwashing area, and food preparation area. The roles and responsibilities of the restaurant service brigade are defined including the outlet manager, captain waiter, receptionist, waiter, bartender, and busboy.

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Ma. Rochelle Cabrales
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438 views35 pages

FBS Lesson 1

The document discusses various types of restaurants including coffee shops, fine dining, buffet restaurants, and cafeterias. It also outlines the typical layout of a restaurant including the dining area, food display counter, service station, service bar, cashier's counter, dispatching counter, dishwashing area, and food preparation area. The roles and responsibilities of the restaurant service brigade are defined including the outlet manager, captain waiter, receptionist, waiter, bartender, and busboy.

Uploaded by

Ma. Rochelle Cabrales
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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Restaurant Service

Restaurant
• It is a food outlet that
serves food and beverages
to walk-in customers or
patrons who have make
prior booking as
differentiated from those
being served in take-out
customers or vending
machines.
Types of Dine-in Restaurants

1. COFFEE SHOP- a casual


dining outlet that caters to
people “on the go” such that
most items served as short
orders.
Types of Dine-in Restaurants

2.Fine dining- restaurants


do usually designed for the
elite market and they serve
special dishes of superior
quality, often with the
elegance of wine service.
Types of Dine-in Restaurants

3. Buffet restaurants- a ‘Help-


yourself-concept’ adapted by
some restaurateurs who
assured of attracting clients
and more or less feel that
guaranteed numbers of
patrons are on hand
Course category:

COLD SELECTION SHOW COOKING


SOUP STATION QUICK STATION
HOT COURSES DESSERT
CARVING STATION
Types of Dine-in Restaurants

4. Cafeterias, student/industrial
canteen- are meant for
people with low meal
BUDGET.
Restaurant LAYOUT
1. Dining Area
• When restaurants has a large seating capacity and
serves voluminous orders, it will be advisable to divide
the dining area into stations. Each stations is installed
with 7 to 15 tables and about 30-50 seats. Each table
must be given specific number for easy identification.
• Each station (sub area) is manned by a station head
( or captain waiter ), assisted by assigned waiters or
food attendants. A busboy is assigned to each station
and he acts as runner to the kitchen so that waiters
can concentrate on order taking and service, without
having to leave their assigned station.
2. Food Display Counter

• Restaurants serving buffet or


fats foods or counter items
usually set up a specific place for
food display.
3. Service Station or Side Stand

• This area is the place where


preparations for service are
undertaken. The station is
equipped with a sideboard or
cabinet with drawers for placing
the par stock of supplies,
cutleries, condiments and service
equipment to be used for set up
and service.
4. Service Bar ( Bar counter)

• Restaurants serving drinks are


advised to set up a bar counter where
drink orders are prepared. The bar
area shall be equipped with a
counter where various wines, spirits,
mixers and relevant equipment are
displayed. The bar is manned by a
bartender or a bar waiter who is in
charge of drink preparation and
dispatching.
5. Cashier’s counter

• This is the area where the cashier


is seated to attend to bill
settlement. It must be equipped
with a cash register or the Point of
Sales System (POS), bill forms and
receipts and other paraphernalia
for cashiering. There must also be
chute for placing bills for each
table so that it is easy to retrieve
bills for settlement.
6. Dispatching counter

• The food from the kitchen


must be dispatched through
a window counter so that
waiters need not to go to
the kitchen to pick up and
assemble orders.
• A food dispatcher is
assigned to handle the
dispatching of orders and
serve as point of control.
7. Stewarding section (dishwashing counter)

• The dishwashing area is placed


inside the kitchen. However there
must be a window counter where
soiled dishes will be placed by
waiters, without having to enter
the kitchen. Washed, cleaned
wares will also be picked up form
this counter.
8. Food preparation area

• The food preparation


area must be located at
the back or adjacent to
the dining area so that the
dispatching of orders will
be faster and more
efficient.
The Restaurant Brigade

The dining area is managed or supervised by


the Headwaiter, known in French term as Maître
d” Hotel. His service brigade consists of a station
head or a captain waiter, a receptionist, waiters
and food attendants, cashier, bartender or bar
waiter and a busboy.
The required number of waiters or servers is
usually is usually calculated based on the
productivity standard. This is based on the
minimum number of covers ( guests) or tables to
be served by a waiter within a meal period.
Below is the typical productivity ratio used by large and medium-sized food
establishments.
1 waiter/attendant for every 15 customers (for American or Plate service)
1 waiter for every table of 10-12 customers (for Russian service)
1 waiter for every 5 customers ( French service with table side
preparations)
1 waiter for every 20-25 customers (buffet service)
1 waiter for every 20-25 customers or 4-5 tables( Family or Lauriat
service)
The organizational set up of the service
brigade in a restaurant is illustrated as
follows:
FOOD & BEVERAGE
MANAGER

MAITRE D’ HOTEL

STATION
HEAD/CAPTAIN OUTLET
RECEPTIONIST CASHIER
WAITER/ATTENDANT
BARTENDER
COUNTER
ATTENDANT
BUSBOY BAR BOY
JOB DUTIES OF SERVICE PERSONNEL

A. Outlet Manager
Basic Function: Oversees food and beverage operations in his assigned outlet;
ensures that service is carried out in accordance with prescribed standards
and policies.
Specific Duties:
1. Monitors the necessary preparations before the start of operations and
sees to ith that all needed supplies are available and in good condition;
2. Maintains par stock requirements; Makes requisition as needed;
3. Coordinates with the kitchen regarding out of stock items and new
promotions and disseminates said information to all dining staff;
4. Conduct regular briefing and inspection aming his staff before the start of
operation;
5. Monitors the performance of his staff and sees to it that they follow
standard procedures and abide by existing house rules;
6. Receives, greets and entertains customers, attends to their needs,
inquiries and complaints;
7. Prepares staff schedule, side duties, and assignments;
8. Conducts weekly meetings with his/her staff to discuss operational
issues;
9. Looks after the set-up, appearance, and cleanliness of the outlets;
10. Supervises the safekeeping and inventory of equipment/supplies;
11. Assists in taking and serving orders whenever needed;
Takes order of wines and serves them to guests;
12. Takes order of wines and serves them to guests;
13. Personally attends to very important guests ( VIP’s) and
14. Attends to administrative responsibilities including the
preparation of reports required by management.
B. Captain Waiter or Station Head

Basic Function: Oversees the set-up and delivery of service in hi/her area.
Specific Duties:
1. Supervises mise-en-place preparation; checks availability of par stock;
2. Oversees the set-up of the outlet and ensures that all needed supplies
are properly installed and provided for;
3. Monitors table service and the clearing of tables in his area.
4. Closely coordinates with his/her superior regarding the requirements
and operational problems in his assigned station;
5. Assist in order taking and service during peak hours;
6. Monitors the use of supplies and takes measure to control losses and
wasteful consumption;
7. Supervises daily inventory and submits inventory report to superior;
8. Prepares and submits reports and documents that are required by
management like bar and stock inventory.
9. Attends to guests 'complaints and request;
10. Ensure guests’ satisfaction, solicits feedback form them regarding
the service and food and attends to their needs and concerns;
11. Trains and coaches staff regarding service procedures;
12. Assists in taking and serving wine order;
13. Undertakes table side preparation in the absence of a chef and
14. Performs other duties as maybe assigned by superior.
C. RECEPTIONIST

• Basic Function: Welcomes and greets customers at the entrance and


escorts them to their tables.
Specific Duties:
1. Receives guests, welcomes and greets them and escorts them to
their assigned or chosen tables; Ensures that table distribution
balances the workload of the team;
2. Receives and log down reservations; informs the supervisor about
the details of such reservations;
3. Attends to inquires, requests and compalints;
4. Maintains and fills logbook/reservation book with the necessary
information and keeps all reservation signs in place;
5. Assists in the preparation of mis-en-place and in taking food orders;
6. Monitors movement in the outlet and reports to the supervisor any
unusual incident or suspicious persons.
D. Waiter

• Basic Function: takes and serves food and beverage order according to
prescribed standards of service.
• Specific Duties:
1. Upon reporting for duty, checks the logbook for endorsements and instructions;
2. Looks after the necessary preparations before the start of operation:
 Wipes/prepares the necessary containers, hollowware's, 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 stock is
maintained;
 Set-up the table and installs required facilities
3. Familiarizes himself with the menu and the outlet’s specialties; performs
suggestive selling;
4. Takes note of out of stock items and suggest alternative dishes;
5. Takes and serves food and beverage orders;
6. Assists the busboy in placing orders and in picking up orders form the kitchen;
7. Welcomes guests and assists them in getting seated;
8. Attends to the settlement of the bill of guests;
9. Attends to guests inquiries, request and complaints and
10. Assists the busboy in clearing soiled dishes, dirt and trash.
E. Busboy

• Basic Function: Acts as dining room helper and runner.


• Specific Duties:
1. Assists waiters in mise-en-place preparation and table set-up;
2. Serves bread and butter, coffee or tea;
3. Places orders to the kitchen and picks up prepared orders;
4. Clears table of soiled dishes, dirt and mess;
5. Changes soiled ashtray;
6. Fills and refills water goblet with water;
7. Does other errands in the diding room and
8. Cleans and re0stock supply of assigned service station.
F. BAR WAITER OR BARTENDER-BARISTA

• Basic Function: Prepares drink orders according to prescribed standards.


• Specific Duties:
1. Prepares drink orders, including coffee, following standard recipe or
procedures;
2. Opens and set-up the bar, equips it with all the required pre-
operating supplies and stocks;
3. Handles the safekeeping of bar supplies;
4. Prepares consumption report of bar stocks;
5. Reports losses, spoilage and damages to bar stocks;
6. Accomplishes opening and closing inventory of bar stocks.
7. Sees to it that the bar is properly stocked, clean and well maintained;
8. Attends to customer needs, requests and complaints at the bar counter;
9. Checks availability of bar stocks and makes requisition when needed;
10. Serves drinks form the bar counter (if any);
G. OUTLET CASHIER

• Basic Function: Prepares and attends to the settlement of customer’s bill.


• Specific Duties:
1. Regularly checks and updates POS of current prices of food items before
the opening of the restaurant;
2. Prepares bills of customers;
3. Receives and punches payments in the cash register;
4. Validates credit cards, processes credit card payments and other
changes;
5. Prepares the required reports-cashiers report, menu analysis , etc
6. Receives and accounts for change fund;
7. Turns over sales to general cashier or cash custodian.
8. May be assigned to accomplish deposit slip and to deposit cash sales
immediately the following day..

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