FOOD AND BEVERAGE SERVICE THEORY
INTRODUCTION
In the recent years, eating away from home widening diversity in the nature and the type
The hospitality industry (Catering/Hotel indu professionalism in food and beverage service
There is evenmoregreaterpeopleneedto formake their career alongsider theimprovedneed foconfidence an
performanc knowledge and skills.
Food and beveragestaffs areserviceemployed in huge var hospitality industry,
theirofbasicrestaurant,rolesd hospitals or other venue they work in.
The number of food and beverage service staff depend on their size of operationwaitingand; staffserv
large,mediumorsmall establishments remain the same
BENEFITS THAT ACCRUE AFTER LEARNING FOOD AND
AND SALE
After learning food and beverage service- and
i) Appreciate the organisationceoutletsoffood. and
ii) Know appropriate equipment for variety
iii) Relevant skills for food and beverage
iv) Control and direct operations in any fo
v) Good guest care (interpersonal skills)
, vi) Promote healthsregardsandsafetythe employees,a. gu
DEFINITION OF TERMS
Food and beverage service
- Is the essential link between the menu, b offer in an establishment away from home
- Is the professional presentation of food establishment away from home
Food-Is anything either solid, liquid or paste
enables it swallowed toings:do-one or more of the
i) Provide body with energy
ii) Build and repair worn out tissues
iii) Provide body heat
iv) Make the body grow
- Can include a wide range of styles and cu group or international meal that is unive
Beverages
- This is an inclusive of-alcoholicalldrinksbeveragesi.. Examples of al-
cocktails,holicbeverages:beers,ciders, spiri
Examples-alcoholicofnon-Mineralbeverages:water, springter,juicwatesr, squashes e.t.c.
Hotel
- Place where there is provision of food, d
, Restaur-Plantce where there is provision of foods
levels of service.
- They Commercial enttherprisesale ofcommittedfoodandtobe
Service
- Is the act of filling the needs, wants, a provide to meet the expectations of the expect a cleanhes
tandble,utensils,cleandisafe food, cold foods served cold).
Hospitality
- Means creating a pleasant dining experien giving a friendly-
evengrewheting,tired,smilingrememberiup coats, pulling out chairs, remembering a exactly what i
ordered, and anticipating
- It is paying close attention to detail. friendlytalk,smalland saying a pleasant goodbye restaurant. I
reading the guests and welcome, and important.
- Hospitality is a key element to bri5nging of ryoutip.
ELEMENTS REQUIRED z z zFOR z z zTHE z z zSUCCESS z z zOF z zFOOD z zAND
(Question:-Whatdo z z zyou z z zrequire z z zto z z zbe z z zsuccessful z z zin
One requires z z zblending z z zor z z zcombination- z z zof z z zfo
i) Sound z z zproduct z z zknowledge z
ii) Welldeveloped z z zinterpersonal z z zskills z z z( z z zh z
INTRODUCTION
In the recent years, eating away from home widening diversity in the nature and the type
The hospitality industry (Catering/Hotel indu professionalism in food and beverage service
There is evenmoregreaterpeopleneedto formake their career alongsider theimprovedneed foconfidence an
performanc knowledge and skills.
Food and beveragestaffs areserviceemployed in huge var hospitality industry,
theirofbasicrestaurant,rolesd hospitals or other venue they work in.
The number of food and beverage service staff depend on their size of operationwaitingand; staffserv
large,mediumorsmall establishments remain the same
BENEFITS THAT ACCRUE AFTER LEARNING FOOD AND
AND SALE
After learning food and beverage service- and
i) Appreciate the organisationceoutletsoffood. and
ii) Know appropriate equipment for variety
iii) Relevant skills for food and beverage
iv) Control and direct operations in any fo
v) Good guest care (interpersonal skills)
, vi) Promote healthsregardsandsafetythe employees,a. gu
DEFINITION OF TERMS
Food and beverage service
- Is the essential link between the menu, b offer in an establishment away from home
- Is the professional presentation of food establishment away from home
Food-Is anything either solid, liquid or paste
enables it swallowed toings:do-one or more of the
i) Provide body with energy
ii) Build and repair worn out tissues
iii) Provide body heat
iv) Make the body grow
- Can include a wide range of styles and cu group or international meal that is unive
Beverages
- This is an inclusive of-alcoholicalldrinksbeveragesi.. Examples of al-
cocktails,holicbeverages:beers,ciders, spiri
Examples-alcoholicofnon-Mineralbeverages:water, springter,juicwatesr, squashes e.t.c.
Hotel
- Place where there is provision of food, d
, Restaur-Plantce where there is provision of foods
levels of service.
- They Commercial enttherprisesale ofcommittedfoodandtobe
Service
- Is the act of filling the needs, wants, a provide to meet the expectations of the expect a cleanhes
tandble,utensils,cleandisafe food, cold foods served cold).
Hospitality
- Means creating a pleasant dining experien giving a friendly-
evengrewheting,tired,smilingrememberiup coats, pulling out chairs, remembering a exactly what i
ordered, and anticipating
- It is paying close attention to detail. friendlytalk,smalland saying a pleasant goodbye restaurant. I
reading the guests and welcome, and important.
- Hospitality is a key element to bri5nging of ryoutip.
ELEMENTS REQUIRED z z zFOR z z zTHE z z zSUCCESS z z zOF z zFOOD z zAND
(Question:-Whatdo z z zyou z z zrequire z z zto z z zbe z z zsuccessful z z zin
One requires z z zblending z z zor z z zcombination- z z zof z z zfo
i) Sound z z zproduct z z zknowledge z
ii) Welldeveloped z z zinterpersonal z z zskills z z z( z z zh z
