Food and Baverage Service

wahyu khalik

Is….. The largest department on board comprising of various area working together to cater our guest’s food and beverage needs.

DEFINITIONWhat is

Food and Beverage Department:Is….. One of the department in hotel which is serve for food and beverage during the guests stay.

What is Service?It is the total experience that a guest gets from the performance of the people serving a needs.

Service touches all the sense of Guests.

Sense of Sight Sense of Smell Sense of Hearing Sense of Taste Sense of Touch

Definition of meal experience

• The meal experience may be defined as series of events both tangible and intangible that a customer experiences when eating out. Tangible- which can be feel by touching, seeing

like restaurant tables, chairs etc. Intangible- which can be only sensed/felt like

restaurant atmosphere etc.

• It is difficult to define exactly where a meal / drink experience actually starts and ends, although it is usually assumed that the main part of the experience begins when a customer enters a restaurant and ends when he leaves the restaurant.

F & B in accommodation5-star hotels Coffee shop, Fine dining restaurant, Specialty restaurant, Bar,

Coffee lounge, Banqueting, Outside catering, 24hrs full room service menu, Executive lounge, In room guest amenities, Mini bar, Pool café, Employee dining

4-star hotels Coffee shop, Specialty restaurant, Bar & lounge, Guest amenities, Conference & banqueting, Mini bar, Employee dining

Budget hotels Breakfast buffet, Bar, Vending machines, Employee dining

Bed & breakfast

Breakfast, limited set menu available at set times on request

Hostel Snack bar, Vending

TYPE of SERVICE

1. Table Service2. Assisted Service3. Self Service4. Single Point Service5. Specialized Service

French serviceEnglish serviceAmerican serviceRussian serviceGuriedon service

Combination of table service and self service (Buffet Restaurant)

CafetariaNormally in industrial canteen, colleges,

hospital, hotel canteen. To facilitate quick service, the menu is fixed and its displayed in a large boards.

Take awayVending machinesFood courtBarsKoisks

TrayTrolleyHome deliveryIn room diningDrive in

English ServiceOften referred to as the “Host Service”

Food is brought of the platters by the waiter and is shown to the host for approval.

The waiter then place the platter on the tables. The host either portions the food into the guest plates directly or portions the food and allows the waiter to serve.

For replenishment of guest food the waiter may then take the dishes around

for guest to help themselves or be served by the waiter.

French serviceFood is brought from the kitchen in

dishes and salvers, which are placed directly on the table. The plate are kept near the dish and the guest help themselves.

Gueridon Serviceis a service where dish come partially prepared from the kitchen to be compete

in the restaurant by the waiter or, when the complete meal is cooked at the table side in the restaurant. The cooking is done in gueridon trolley which is mobile trolley with a gas cylinder and burners.

Russian ServiceAn elaborate silver service much on the

line of French service except that the food is portioned and carved by the waiter at the gueridon trolley in the restaurant in full view of the guests.

The american serviceis pre-plate service which mean that the food

is served into the guest’s plate in the kitchen itself and brought to the guest.

This type of service is commonly used in a coffee shop where service is required to be fast.

F&B Organization

HW

Thank You

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