Handout 7 Flashcards
refer to the preparation and presentation of meals and drinks, as well as the manner of service arrangements.
Food and beverage (F&B) services
played a vital role in the past and at present, and will also play a bigger role in the future of the accommodation industry since people who usually stay in hotels, resorts, and apartment hotels love food
F&B
This refers to whenever the demand for food is at its highest.
Food demand increases at peak times
may refer to seasonality or simply the time of the day (breakfast, lunch, or dinner)
Peak times
This means tailor-fitting the F&B menu with what the stakeholders require
Menu adjustment is based on stakeholders’ requirements.
This refers to how challenging the process of food preparation is, hence requiring more people to work together
Food preparation and service are labor intensive.
This refers to the shelf life of the ingredients that are used for making food as well as the finished products themselves.
Food is perishable.
This refers to the standards which different F&B establishments follow to ensure that everything is fresh and won’t do any harm to any consumer.
Food preparation follows strict standards of hygiene
when the guests are seated upon entry. The food server hands out the menu and takes the orders,
Table Service
a table service wherein the guest approves the food on the platter before these are served.
English Service
Upon his/her approval, the waiter puts the platters on the table, then, either the guest or the waiter portions the food into the plate of the others.
English Service
a table service wherein guests are seated, while servers fill large serving platters and bowls with food items from the kitchen and set these on the dining tables.
Family Service
a table service wherein food is pre-plated in the kitchen before a waitstaff can take it to the guest’s table.
Pre-Plated/American Service
a table service that is considered the most formal type of table service.
French Service
Partially cooked food is brought from the kitchen on a gueridon (a French side table with a circular top) or a cart which is also used for the final cooking.
French Service
a table service that is considered as a forerunner to the French service.
Platter/Russian Service
This requires that the waiter portions and carves the food on well-decorated silver platters before serving it to the guests.
Platter/Russian Service
when the guest enters the dining area and helps himself to the food, either from a buffet counter or he/she may get served partly at table by waiters and he/she collects any extras he/she needs from the counter.
Assisted Service
when the food is displayed on the buffet table and are portioned by the waiters or food servers.
Assisted Buffet
when the food is on a stand-alone carving station or may be one of the buffet sections wherein a waiter or a food server portions some parts of the food which can either be served to seated guests directly or guests can help themselves.
Carvery
when guests select their choice of meals from a counter and place these on a tray.
Self Service
where food is displayed on tables. Diners pick up a plate and choose from a varied menu of soups, salads, appetizers, entrée (main course), and deserts.
Buffet
usually found in school, office canteens, and hospitals. Guests choose food from a display counter informing the food server of their choices, who, in turn plates the food and hands it over to the guests
Cafeteria
small restaurants that primarily serve coffee-related beverages such as latte, cappuccino, espresso, and other hot beverages.
Coffee Shops and Tea Salons
when the guests order the food to be paid and served in one area
Single-Point Service
the type of service that provides a designated area where customers can buy meals quickly. The ordered meal or food is mostly consumed outside the food premises.
Take away
type of service wherein customers order their food or meal while not leaving their vehicles.
Drive-thru
when food is served after being ordered and may either be on-the-go or on a preorder basis, which is then to be served to or picked up by the customer.
Fast food
the provision of F&B service by means of automatic retailing
Vending
usually complement the main food establishment by providing additional facilities to serve meals.
Kiosks
refers to a series of autonomous counter where customers may either order and eat, buy from different counters and eat in a separate eating area, or order for take away.
Food court
refers to a counter across where alcoholic drinks or refreshments are served
Bar
where food and beverages are served in an area not primarily designed for service.
Specialized Service
when the whole or part of food or meal on a tray is served to the guest/customer.
Tray
when the whole or part of food or meal on a trolley is served to the guest/customer.
Trolley
when the food can be ordered over the telephone, mobile phone, or online and can be delivered to one’s desired place of delivery.
Home delivery
when the guests place their orders over the phone of their hotel room, which are then transmitted to the kitchen for preparation.
Room
when guests park their vehicles and are served at their vehicles.
Drive-in
provides grab-and-go or counter services where menu items are usually limited and may have available seats.
Quick Service
provides cafeteria or counter services where menu items offer a selection of value conscious familiar favorites or home-style food with available seats.
Fast Casual
serves one (1) to three (3) meals a day where guests are seated and served by a waiter in booths or tables
Family Casual
when guests are seated and served by a waiter in booths or tables, with a more casual table service and dining ambiance than fine dining, but more formal than family casual.
Upscale Casual
when the table service and dining ambiance are sophisticated.
Fine Dining
This refers to the provision of alcoholic and other related drinks prepared by bartenders.
Beverage Service
refer to the fermented juice of fresh grapes
Wines
major wine-growing regions
Europe, the United States, and Australia
made from red-colored grapes fermented with the skin included
Red Wine
It typically has a more robust flavor and pairs well with food such as red meats and hearty pasta dishes.
Red Wine
made from either red-colored or green-colored grapes fermented without the skin
White Wine
It is usually drunk cold and pairs well with food such as white meats.
White Wine
pink or blush-colored. Its color comes from the grape skin that is included for a few hours of the fermentation process, or sometimes may also be a mixture of red and white wines.
Rose Wine
made from a blend of three (3) grapes: Chardonnay [shaar-duh-nei], pinot noir [pee-no nuh-waar], and pinot meunier [pee-no moon-yay].
Sparkling Wine
Champagne would be the perfect example. It pairs well with salads, cheese, fish, or bread.
Sparkling Wine
made from grapes that have a high level of sugar or Brix at harvest, or through adding sugar during the winemaking process, also known as chaptalization.
Dessert Wine
It may serve as an aperitif (beverage counterpart of an appetizer) and may pair well with smoked meat and soft cheese.
Dessert Wine
often refer to a liquor made from a fermented and distilled liquid. These may also serve as an aperitif or may be consumed after meals.
Spirits
refers to a colorless alcoholic beverage made by distilling or redistilling rye or other grain spirits and by adding juniper berries or aromatics such as anise, caraway seed, or angelica root as a flavoring.
Gin
originally distilled from fermented wheat mash and may also be made from a mash of rye, corn, or potatoes.
Vodka
distilled from cane juice, the scummings (a filmy or frothy layer of matter that forms on the surface of a liquid or body of water) of the boiled juice, the treacle or molasses, or the lees (residue) of former distillations.
Rum
a spirit distilled from malted grain, especially barley or rye
Whiskey
a Mexican liquor distilled from the fermented juice of the blue agave plant
Tequila
a strong alcoholic spirit distilled from wine or fermented fruit juice.
Brandy
refers to a beverage that is brewed, fermented, made with malted barley and starchy cereals, and flavored with hops.
Beer
full-bodied with hints of fruit or spice and a hoppy finish. This is known to quench a mean thirst
Ale
a type of beer conditioned at low temperatures. This can be pale, amber, or dark.
Lager
a sweet, low-alcohol beer that is brewed like regular beer but with low or minimal fermentation made from barley malt syrup, sugar, yeast, hops, and water.
Malt
a dark beer and a top-fermented beer
Stout
flavored spirits prepared by infusing certain woods, fruits, or flowers in either water or alcohol and adding sugar.
Liqueurs
beverages that do not contain alcohol such as soda, juice, coffee, tea, and water.
Non-alcoholic mixers
a tremendous global activity that has a great emphasis on customer experience.
airline catering industry
an international air transport rating organization providing quality audit, rating, and quality certification to airlines and airports across the world.
SKYTRAX
most sophisticated meal service among airline catering services
First-class meal service
passengers are usually given drinks or a cocktail as an aperitif before the plane takes off.
Business-class meal service
This class has the greatest number of passengers, making it impossible to have the same level of
service as experienced by both first- and business-class passengers
Economy-class meal service
