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Food and Beverages

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Legend Rivera
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110 views16 pages

Food and Beverages

AAAAAAAAAA

Uploaded by

Legend Rivera
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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History of Food and

Beverage Service
By: Group 3
The history of food and beverage service
dates back to the earliest civilization,
where hospitality was offer to travellers
such as pilgrims, traders, and military
men.
the first in where basic, offering nothing
more than a cot or a bench, with litlle
regard for sanitation or privacy.
Evolution of F&B Service

•Looking back, as the f&b Service where


evolving gradually in tune with its time,
generation and places
Philippines F&B Service
Evolution
•filipino are known that they realy love a
food and they also travel in any country
to taste foods and to other locallity
•the generous attitude is normally
observed during the celebration of the
different fiesta all over the country.
The 3 Categories of Filipino
Fiesta
• Barrio Fiesta
• Town Fiesta
• Provincial Fiesta
Types of Food service industry
• Commercial food Service industry
• Institutional Food Service Industry
• Industrial Food Service Industry
Characteristics of Restaurants

• Restaurant
• Bar Restaurant
• Bar and Restaurant
Other types of Bar
• Bar
• Wine Bar
• Brew Pub
• Cigar Bar
Other types of F&B outlets
• Coffee Shop
• Food Halls/Food Court
• Bistro /Pubs
• Casual Dining Restaurants
• National /Ethnic Restaurants
• Functions(banquets/conventions)
• Fine dining Restaurant
Food Beverages Organization
Food and Beverages
Director/Manager

Outlet/ Restaurant Room Service Bar Manager Banquet/Catering


Manager Manager Manager

CAptain Waiter Room Service Captain Bar Captain Banquet Captain


Waiter Waiter

waiter Room Service order Bartender BAnquet Waiter


Taker

Bus Boy Room Service Waiter Bar Boy Banquet REceptionist


International Cruise Ship Organization
Captain

Staff Captain/ Assistant Captain

Deck Department Hotel Department Engine Department Medical Department

Steward Division Food and Beverages Division

Utility Division Dining Rooms

Cruise Division Bar

Concessionaires Galley Cold Galley Hot Galley

Administrative Section Pastry Section

Provision
Restaurant Organizational Chart
General Manager

Operations Manager

Cashier
Dining Supervisor Executive Chef

Purchasing Recieving Wait Staff Sous Chef

Sommelier Garde Manager

Bus Boy Line Cooks


Security

Receptionist Kitchen Stewards


Occupational Advantages in the F&B
Services
• Time Flexibility
• Income Flexibility
• Performance Review
• High Hourly Wage
• Job Mobility
• Minimal Clothing Expense
• Complimentary or Discounted Meals
• Minimal After Work Stress
• Physical Fitness
• Physical Fitness
• Oppotunity to Meet intersting People
• Interesting Work
• Entrepreneurial Experience
• Work Unity
• Sales Training
• Team Work Participation
Occupational Disadvantages in the
F&B Service
• Work Stress
• Minimal Employee Benefits
• No employee Ptovided Disability insurance
• Minimum Wage
• Reduce Minimum Wage
• Lost Income
• Financial Budgeting
Job Qualifications
• Education
• intelligence
• Product knowledge
• Service knowledge
• Timing and Attention to Details
• Personality
• Initiative
• Possitive Attitude

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