Republic of the Philippines

City of Taguig

Taguig City University

General Santos Avenue, Central Bicutan, Taguig City

MODULE 1 – MIDTERM
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT
COURSE MODULE in

OPERATIONS MANAGEMENT IN THE HOSPITALITY INDUSTRY

I. LESSON 05 – THE FOOD AND BEVERAGE DEPARTMENT

II. INTRODUCTION

Aside from the lodging possibilities offered by hospitality organizations, the

provision of food and beverage products is also of paramount importance. The
Food and Beverage Department is in charge of this service, meaning it has a
key role to play within the hospitality industry. More and more people enjoy a
meal or drink outside of their homes nowadays. Where traditionally the ‘lady of
the house’ would take care of the cooking, and ‘going out’ used to be reserved
for special occasions only, it is now considered entirely normal and part of
everyday life to enjoy food and beverage products at one of many available
establishments. This chapter provides a short discussion of the hospitality
concept, fundamentally important to all food and beverage service operations,
followed by an insight into different food service companies and various food
and beverage provision and support departments, as well as an outline of their
scope and processes.

III. LEARNING OBJECTIVES

At the end of the lesson, you should able to:

LO1. explain the role of the F&B department in the hotel;

LO2. enumerate and explain the six pillars of hostmanship;
LO3. define F&B service and enumerate its types;
LO4. recite and describe the different types of F&B operations; and
LO5. memorize the positions in Escoffier’s Brigade De Cuisine

IV. LESSON PROPER

A guest’s perspective (demand)

The main reason guests visit a food service company is to eat or drink,
both components of their primary needs. Also called innate, basic, or
physiological needs, these needs are important for survival. Everybody needs
to eat or drink, for example. But there are other needs that make a guest want
to go out and have a meal, snack or drink. These can be the need for contacting
other people (including service staff), or the need to have a good time with

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family or friends. Such needs are called secondary needs, and they are also
referred to as either social, acquired or psychological needs. Furthermore,
needs and wishes differ depending on the person as well as other factors, such
as age, profession, education, relation to the company, income, or nationality
(culture). Subsequently, the purposes, in conjunction with the occasion and the
time of day, play a very important role in the needs and wishes of guests. If a
guest visits a restaurant for a business lunch in order to discuss and finalize a
very important deal, for example, the guest’s wishes demands will surely and
differ from those in situations where the same guest visits the same restaurant
with family or alone. In the case of the business lunch, a guest’s main objective
is to please the business partner with a meal, and very hopefully get a deal
finalized. In such a scenario, the service staff should be present, but also silent
and discrete. In the case of a guest’s visit with family, it would be wiser for
service staff to also focus their hospitality offering on the children. In those
cases where the guest is alone, the guest may now be expecting a more social
and sociable interaction with the service staff.

A company’s perspective (supply)

As indicated in the previous paragraph, the offerings of hospitality
organizations go beyond lodging possibilities, and include food and beverage
elements, both tangible products. Additionally, these very tangible products are
offered within a certain surrounding: the building itself; the restaurant; the bar;
the meeting rooms. It should also be remembered that it is not only the décor,
inventory, lighting, and music that make the surrounding, but other guests are
also part of – and do influence – these surroundings (ambiance). There is also
the matter of hospitality – an intangible, behavioral aspect provided by the
persons that serve the tangible products on offer. These 3 elements (products,
surrounding, and hospitality) form the foundation of the hospitality formula of a
food service company. A mixture of these elements should be adapted by any
food service company and should be recognizable to guests or potential guests.

The Hospitality Model

To get a better insight into matching demand and supply perspectives,
the Hospitality Institute developed the hospitality model as shown in Figure 5.1

Figure 5.1 The Hospitality Model

The model shows the interaction between the needs and goals of the
guests (N and G) and the product, behavior and environment of the service
provider (P, B, and E), leading to a certain guest experience as well as returns
for the service provider. When the needs of the guest have been met (or even
exceeded), a guest is likely to return. If the expectations have not been met,
this guest will probably not pay another visit and may in fact share this negative
experience with other people, with possible negative effects for the service
provider. In order for a company to be successful in the hospitality industry, it is
crucial for it to be able to assess the different needs and wishes of its guests

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and adapt its service offering to these needs As this chapter concerns the Food
and Beverage Department, however, it is worthwhile to note that, according to
Dictionary.com, service is defined as ‘the performance of duties or the duties
performed as or by a waiter or servant’. In addition, the Oxford Advanced
Learners Dictionary (online - www.oxfordlearnersdictionaries.com) defines
hospitality in two ways. Firstly as ‘friendly and generous behavior towards
guests’, and secondly as ‘food, drink or services that are provided by an
organization for guests, customers, etc.’. There are similarities between service
and hospitality, yet there is one major difference. Providing service is by nature
a type of transaction (economic activity); the provider obtains something in
return for services rendered, which is money. Guests receive products and
service, and in return pay the bill. Hospitality is the superlative of service, more
in the manner of ‘a way of life’, which is not only shown at work but also in
relation to other people in one’s private life. For more on this distinction, see
Section 14.6 on hospitableness. Hospitality is about seriously considering one’s
guests, having a genuine interest in them, and doing the utmost to fulfil and, if
possible, exceed their wishes. Hospitality is about making a choice to be
helpful, friendly and having a positive impact on the people one encounters. It
is about taking responsibility, making a choice to serve others instead of
oneself, getting satisfaction out of solving problems. Receiving payment can
certainly be a desired result when providing hospitality, but hospitality goes
beyond merely making money: hospitality is about going the extra mile, and it
is something that is or has to become part of the DNA of any hospitality industry
employee. Gunnarsson and Blohm (2003) suggest a modified level of
hospitality called hostmanship, which is based on the following fundamentals:
interaction; the big picture; dialogue; responsibility; consideration; and
knowledge. Figure 5.2 is an extract from Gunnarsson and Blohm (2003, p. 25),
in which hostmanship is summarily explained.

Figure 5.2 Hostmanship is an Attitude

This artist, for which there is a growing demand these days, is an

important aspect of sustainable business relationships that allow hospitality
organizations and individuals to make the deciding difference beneficial to both
guests and organizations. Considered as a lifestyle attitude, de Zwaan has
conceived 6 pillars to explain hostmanship as indicated in Figure 5.3
Food and beverage services sector contributes a great deal to the profits
in hospitality industry. With the increase in importance of business meetings, a
range of personal and social events, a large number of customers visit catering
establishments frequently. The food and beverage professionals tirelessly work
to intensify customers’ experience through their service.
The F&B Services providing businesses deliver food and beverages to
their customers at a particular location (on-premise) such as hotel, restaurant,
or at the customer’s intended premises (off-premise).

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 Figure 5.3 Six Pillars and Symbol of Hospitality

F&B Services –Definition

Food and Beverage Services can be broadly defined as the process of
preparing, presenting and serving of food and beverages to the customers.
F&B Services can be of the following two types:
• On Premise: Food is delivered where it is prepared. The customer visits the
premise to avail the food service. The premises are kept well-equipped and
well-finished to attract customers to avail F&B service. For example,
restaurants, pubs, etc.
• Off Premise or Outdoor Catering: This kind of service includes partial cooking,
preparation, and service at customer’s premises. It is provided away from the
F&B Services provider’s base on the occasion of major events which call for a
large number of customers.

TYPES OF F&B SERVICES OPERATIONS

There are two broad types of F&B Services operations:
• Commercial: In this case, F&B Services is the primary business. The most
known commercial catering establishments are — hotels, all kinds of
restaurants, lounges, cafeterias, pubs, clubs, and bars.
• Non-Commercial: Non-commercial operations are secondary businesses in
alliance with the main business. These F&B services mainly cater to their
consumers with limited choice of food and beverages. These establishments
often run under contracts. For example, food and beverage services provided
at hospitals, hostels, and prisons.

What is Catering?
Catering is the business of providing foods and beverage service to the people
at a remote location. It is a part of food and beverage service sector. For
example, arranging food services at a wedding location.

What is QSR?
These are the fast food outlets called Quick Service Restaurants where the
food is prepared, purchased, and generally consumed quickly. They are run
with convenience as a main factor. Branded outlets such as McDonalds and
Nando’s are QSRs.

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What is FSR?
They are fine dining, family, specialty, ethnic, or theme restaurants called Full-
Service Restaurants where the food and beverage menu is wide and the
customer’s expectations are high. They are operated with customer satisfaction
and experience as the key factors.

F & B Services — Cycle

Food and Beverage Services come only after preparing what is to be served.
Most food and beverage service businesses operate in the following cycle:

Figure 5.4 Food Preparation Operations

Food and Beverage Service Objectives

The food and beverage service is looked as a means of achieving satisfaction
and making yourself feel comfortable in today’s world. The main objectives of
this service are:
• To satisfy the following needs:
o Physiological: The need to taste different varieties of food.
o Economical: The need to get F&B Services at the invested cost.
o Social: The need to find friendly atmosphere.
o Psychological: The need to elevate self-esteem.
• To provide high quality food and beverages.
• To provide friendly and welcoming atmosphere.
• To provide professional, hygienic, and attentive service.
• To impart value for money.
• To retain the existing customers and to bring in new ones.

F & B SERVICES — ORGANIZATION

The food and beverage service is part of the service-oriented hospitality
sector. It can be a part of a large hotel or tourism business and it can also be
run as an independent business. The members of the F&B Services team are
required to perform a wide range of tasks which include preparation for service,
greeting the guests, taking their orders, settling the bills, and performing various
other tasks after the guests leave. Let us see the F&B services in hotels,
structure of F&B department and ancillary services in a hotel.

Food and Beverage Services in Hotel

Most of the star-ranked hotels offer multiple F&B services in their hotels.
They can be:
• Restaurant

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• Lounge
• Coffee Shop
• Room Service
• Poolside Barbecue/Grill Service
• Banquet Service
• Bar
• Outside Catering Service

STRUCTURE OF F&B SERVICES DEPARTMENT

The F&B Services personnel are responsible to create the exact experience the
guests wish for. The department consists of the following positions:

Food & Beverage Service Manager

The Food & Beverage Service Manager is responsible for:
• Ensuring profit margins are achieved in each financial period from each
department of F&B service.
• Planning menus for various service areas in liaison with kitchen.
• Purchasing material and equipment for F&B Services department.

Assistant Food & Beverage Service Manager

The Assistant Food & Beverage Service Manager is aware of and is tuned to
all the work the F&B Services Manager performs and carries out the same in
the absence of his superior.

Restaurant Manager
The Restaurant Manager looks after the overall functioning of a restaurant. The
responsibility of this staff member includes:
• Managing the functions in the dining room
• Ordering material
• Stock-taking or inventory checking.
• Supervising, training, grooming, and evaluating the subordinates
• Preparing reports of staff and sales
• Managing budgets
• Handling daily sales and coordinating with cashiers

Room Service Manager

The Room Service Manager is responsible for:
• Selecting, training, encouraging, and evaluating all junior employees
•Ensuring that cultural values and core standards of F&B
department/establishment are met
• Controlling labor expenses through staffing, budgeting, and scheduling
• Handling guest complaints
• Providing special requests

Banquet Manager
The Banquet Manager is responsible for:

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• Setting service standard for banquets
• Forecasting and allocating budgets for various types of events such as
conferences, meetings, etc.
• Achieving food and beverage sales
• Controlling chinaware, cutlery, glassware, linen, and equipment
• Handling decorations and guest complaints
• Providing special requests
• Purchasing required stock by following appropriate requisition procedures
• Following up each function by receiving guest feedback and submitting it to
F&B Manager
• Participating in departmental meetings
• Planning and pricing menu
• Training, grooming, and development of staff underneath

Bar Manager
The Bar Manager is responsible for:
• Forecasting the daily flow of customers
• Allocating right number of staff according to customer influx
• Managing and monitoring bar inventory from store to bar
• Tracking all types of drink sales
• Allocating cleaning and tendering tasks

Food Safety Supervisor (FSS)

A Food Safety Supervisor is a person who is trained to recognize and prevent
risks associated with food handling in an F&B Services business. He holds an
FSS certificate that needs to be no more than five years old. He is required in
an F&B Services business so that he can train and supervise other staff about
safe practices of handling food.

F&B Staff Attitudes and Competencies

Each member of the F&B department hierarchy needs to have the following
traits and skills:
Knowledge. Awareness of one’s responsibilities and roles, appropriate
knowledge of food items, food and beverage pairing, etiquettes, and service
styles is a great way to build confidence while serving the guests.
Appearance. It creates the first impression on the guests. The F&B staff
members must maintain personal hygiene, cleanliness, and professional
appearance while being on duty.
Attentiveness. Attentiveness is paying sincere attention to details, memorizing
the guests’ needs and fulfilling them timely with as much perfection as one can
put in.
Body Language. The F&B Services staff needs to conduct themselves with
very positive, energetic, and friendly gestures.
Effective Communication. It is very vital when it comes to talking with co-
workers and guests. Clear and correct manner of communication using right
language and tone can make the service workflow smooth. It can bring truly
enhanced experience to the guests.

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Punctuality. The F&B Services staff needs to know the value of time while
serving the guests. Sincere time-keeping and sense of urgency helps to keep
the service workflow smooth.
Honesty and Integrity. These two core values in any well-brought-up person
are important for serving the guests in hospitality sector.

F&B SERVICES — TYPES OF SERVICE

There are a number of service styles to be followed when it comes to how food
and beverage should be served to the customers. The following are the most
prominent styles:

TABLE SERVICE
In this type of service, the guests enter the dining area and take seats. The
waiter offers them water and menu card. The guests then place their order to
the waiter. The table is covered in this service. It is grouped into the following
types:

English or Family Service Here, the host contributes actively in the service.
The waiter brings food on platters, shows to the host for approval, and then
places the platters on the tables. The host either makes food portions and
serves the guests or allows the waiter to serve. To replenish the guests’ plates,
the waiter takes the platters around to serve or to let the guests help
themselves. This is a common family service in specialty restaurants where
customers spend more time on premise.

American or Plate Service The food is served on guest's plate in the kitchen
itself in predetermined portion. The accompaniments served with the food, the
color, and the presentation are determined in the kitchen. The food plates are
then brought to the guest. This service is commonly used in a coffee shop
where service is required to be fast.

French Service It is very personalized and private service. The food is taken
in platters and casseroles and kept on the table of guests near their plates. The
guests then help themselves. It is expensive and elaborate service commonly
used in fine dining restaurants. This service has two variants:
• Cart French Service: The food is prepared and assembled at tableside. The
guests select food from the cart while sitting at their tables and are later served
from the right. It is offered for small groups of VIPs.
• Banquet French Service: The food is prepared in the kitchen. The servers
serve food on each individual’s plate from guest’s left side. For replenishment,
the servers keep the food platters in front of the guests.

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 Figure 5.5 French Service

Gueridon Service In this service, partially cooked food from the kitchen is
taken to the Gueridon Trolly for cooking it completely. This partial cooking is
done beside the guest table for achieving a particular appearance and aroma
of food, and for exhibiting showmanship. It also offers a complete view of food.
The waiter needs to perform the role of cook partially and needs to be
dexterous.

Silver Service In this service, the food is presented on silver platters and
casseroles. The table is set with sterling silverware. The food is portioned into
silver platters in the kitchen itself. The platters are placed on the sideboard with
burners or hot plates. At the time of serving, the waiter picks the platter from
hot plate and presents it to the host for approval and serves each guest using
a service spoon and fork.

Figure 5. 6 Silver Service

Russian Service It is identical to the Cart French service barring the servers
place the food on the platters and serve it from the left side.

Figure 5.7 Assisted Service

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ASSISTED SERVICE
Here, the guests enter the dining area, collect their plates, and go to buffet
counters and help themselves. The guests may partially get service at the table
or replenish their own plates themselves.

Buffet Service It this type of service, the guests get plates from the stack and
goes to buffet counter where food is kept in large casseroles and platters with
burners. The guests can serve themselves or can request the server behind the
buffet table to serve. In sit-down buffet restaurants, the tables are arranged with
crockery and cutlery where guests can sit and eat, and then replenish their
plates.

SELF SERVICE In this type of service, the guests enter the dining area and
select food items. They pay for coupons of respective food items. They go to
food counter and give the coupons to avail the chosen food. The guests are
required to take their own plates to the table and eat.

Cafeteria Service This service exists in industrial canteens, hostels, and

cafeterias. The menu and the space is limited; the cutlery is handed over to the
guests. The tables are not covered. Sometimes high chairs are provided to eat
food at narrow tables. It is a quick service.

Figure 5.8 Cafeteria Service

SINGLE POINT SERVICE

In this type of service, the guest orders, pays for his order and gets served all
at a single point. There may be may not be any dining area or seats. The
following are the different methods of Single Point Service:

Food Court This is an array of autonomous counters at which the customers

can order, eat, or buy from a number of different counters and eat in adjacent
eating area.

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 Figure 5.9 Examples of Single-Point Service

Kiosks The customer enters the choice and amount of money physically and
the machine dispenses what customer demanded accurately.

Take Away Customer orders and avails food and beverage from a single
counter and consumes it off the premises.

Vending The customer can get food or beverage service by means of

automatic machines. The vending machines are installed in industrial canteens,
shopping centers, and airports.

SPECIAL SERVICE
It is called special service because it provides food and beverage at the places
which are not meant for food & beverage service. The following are the different
methods of special service.

Grill Room Service In this type of service, various vegetables and meats are
displayed for better view and choice. The counter is decorated with great
aesthetics, and the guest can select meat or vegetable of choice. The guest
then takes a seat and is served cooked food with accompaniments.

Tray Service Method of service of whole or part of meal on tray to customer in

situ, such as hospitals, aircraft, or railway catering.
Trolley/Gueridon Service Food is cooked, finished or presented to the guest
at a table, from a moveable trolley. For example, food served on trollies for
office workers or in aircrafts and trains.

Figure 5.10 Special Service

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Home Delivery Food delivered to a customer’s home or place of work. For
example, home delivery of pizza or Meals on Wheels.

Lounge Service Service of variety of foods and beverages in lounge area of a

hotel or independent place.

Room Service Here food is served to guests in their allotted rooms in hotels.
Small orders are served in trays. Major meals are taken to the room on trolleys.
The guest places his order with the room service order taker.

The waiter receives the order and transmits the same to the kitchen.
Meanwhile, he prepares his tray or trolley. He then goes to the cashier to
prepare and take the bill. He then takes the bill along with the food order for the
guests’ signature or payment. Usually clearance of soiled dishes from the room
is done after half an hour or an hour. However, the guest can telephone Room
Service for the clearance as and when he has finished with the meal.

F & B SERVICES — OUTLETS

Today, numerous types of food and beverage service outlets have come up in
the market. They offer a wide range of food and beverage services that the
customers can avail. The extent of service depends upon the type of service
outlet. They include drive-through service of fast food where the customers can
purchase their favorite food without having to leave their cars and pick-up points
where food is delivered in minutes. There are also some elite class fine dining
outlets which exhibit classy articles in the house and provide elaborate food
services.

Here are some famous types of food and beverage outlets:

Table 5.1 Types of F&B Outlets

Brigade de cuisine (French: [bʁiɡad də kɥizin], kitchen brigade) is a system of

hierarchy found in restaurants and hotels employing extensive staff, commonly
referred to as "kitchen staff" in English-speaking countries.

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The concept was developed by Georges Auguste Escoffier (1846-1935). This
structured team system delegates responsibilities to different individuals who
specialize in certain tasks in the kitchen.
List of positions
This is a comprehensive list of the different members of the kitchen brigade.
Only the largest of establishments would have an extensive staff of this size.
As noted under some titles, certain positions are combined into other positions
when such a large staff is unnecessary. Note: Despite the use of chef in English
as the title for a cook, the word actually means "chief" or "head" in French.
Similarly, cuisine means "kitchen", but also refers to food or cooking generally,
or a type of food or cooking.
• Chef de cuisine (kitchen chef; "chief of the kitchen")
is responsible for overall management of kitchen; supervises staff, creates
menus and new recipes with the assistance of the restaurant manager, makes
purchases of raw food items, trains apprentices, and maintains a sanitary and
hygienic environment for the preparation of food.
• Sous-chef de cuisine (deputy/second kitchen chef; "under chief")
receives orders directly from the chef de cuisine for the management of the
kitchen, and often serves as the representative when the chef de cuisine is not
present.
• Saucier (saucemaker/sauté cook)
prepares sauces and warm hors d'oeuvres, completes meat dishes, and in
smaller restaurants, may work on fish dishes and prepare sautéed items. This
is one of the most respected positions in the kitchen brigade.
• Chef de partie (senior chef; "chief of the group")
is responsible for managing a given station in the kitchen, specializing in
preparing particular dishes there. Those who work in a lesser station are
commonly referred to as a demi-chef.
• Cuisinier (cook)
is an independent position, usually preparing specific dishes in a station; may
also be referred to as a cuisinier de partie.
• Commis (junior cook)
also works in a specific station, but reports directly to the chef de partie and
takes care of the tools for the station.
• Apprenti(e) (apprentice)
are often students gaining theoretical and practical training in school and work
experience in the kitchen. They perform preparatory work and/or cleaning work.
• Plongeur (dishwasher or kitchen porter)
cleans dishes and utensils, and may be entrusted with basic preparatory jobs.
• Marmiton (pot and pan washer, also known as kitchen porter)
in larger restaurants, takes care of all the pots and pans instead of the plongeur.
• Rôtisseur (roast cook)
manages a team of cooks that roasts, broils, and deep fries dishes.
• Grillardin (grill cook)
in larger kitchens, prepares grilled foods instead of the rôtisseur.
• Friturier (fry cook)
in larger kitchens, prepares fried foods instead of the rôtisseur.

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 • Poissonnier (fish cook)
prepares fish and seafood dishes.
• Entremetier (entrée preparer)
prepares soups and other dishes not involving meat or fish, including vegetable
dishes and egg dishes.
• Potager (soup cook)
in larger kitchens, reports to the entremetier and prepares the soups.
• Legumier (vegetable cook)
in larger kitchens, also reports to the entremetier and prepares the vegetable
dishes.
• Garde manger (pantry supervisor; "food keeper")
is responsible for preparation of cold hors d'oeuvres, pâtés, terrines and aspics;
prepares salads; organizes large buffet displays; and prepares charcuterie
items.
• Tournant (spare hand/roundsman)
moves throughout the kitchen, assisting other positions in kitchen.
• Pâtissier (pastry cook)
prepares desserts and other meal-end sweets, and for locations without a
boulanger, also prepares breads and other baked items; may also prepare
pasta for the restaurant.
• Confiseur
in larger restaurants, prepares candies and petit fours instead of the pâtissier.
• Glacier
in larger restaurants, prepares frozen and cold desserts instead of the pâtissier.
• Décorateur
in larger restaurants, prepares show pieces and specialty cakes instead of the
pâtissier.
• Boulanger (baker)
in larger restaurants, prepares bread, cakes, and breakfast pastries instead of
the pâtissier.
• Boucher (butcher)
butchers meats, poultry, and sometimes fish; may also be in charge of breading
meat and fish items.
• Aboyeur (announcer/expediter)
takes orders from the dining room and distributes them to the various stations;
may also be performed by the sous-chef de partie.
• Communard
prepares the meal served to the restaurant staff.
• Garçon de cuisine ("kitchen boy")
in larger restaurants, performs preparatory and auxiliary work for support.

V. SUMMARY OF THE LESSON

The provision of food and beverages away from home forms a substantial
part of the activities of the hospitality industry and, indeed, of the economy as
a whole. Like the industry of which it is a major part, food and beverage
operations are characterized by their diversity. Outlets include private and

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 public sector establishments and range from small independently owned and
operated units to large multi-national corporations managing global brands and
from prison catering to catering in the most luxurious hotels in the world. It is
however very difficult to get hold of consistent statistics about the hospitality
industry and about food and beverage operations as there is no one single
definition of what the boundaries of the various industry sectors and subsectors
are and therefore what should and should not be included.
Food and beverage services sector contributes a great deal to the profits in
hospitality industry. With the increase in importance of business meetings, a
range of personal and social events, a large number of customers visit catering
establishments frequently. The food and beverage professionals tirelessly work
to intensify customers’ experience through their service.
VI. SELF-PROGRESS TEST/ACTIVITY

Essay:
1. Discuss the different types of F&B Service Operations
2. Recite the positions in Brigade de Cuisine

VII. ANSWER TO SELF-PROGRESS TEST/COMMENTS

The instructor will provide a set of rubrics in marking the students’ work. Pls
refer to the course syllabus.

VIII. SUPPLEMENTARY READINGS/MATERIALS

https://www.youtube.com/watch?v=l1yN0KUHgoc. Food and Beverage

Service

IX. REFERENCES

Chibili, Michael N. et al. (2016). Modern Hotel Operations Management.

London : Routledge
https://www.pdfdrive.com/download-food-and-beverage-services-tutorial-pdf-
version-e34318556.html.
https://en.wikipedia.org/wiki/Brigade_de_cuisine. Brigade De Cuisine

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