Waiters, busboys, bartenders, hosts

2.  Impeccable food presentation and service.
 The executive chef and top management review
the menu and eating habits every three months
to keep the restaurant dynamic in meeting guest
needs.
 Price is higher as compared to other
establishments to compensate for higher
operating cost such as food cost, beverage cost
and salaries and wages.

3.  Most of these restaurants have extensive
wine list that can also enhance the taste of
the food.
 Reservations prior to dining are a common
requirement in upscale outlets.
 Formal table service like the French (the most
formal) and Russian service is frequently
applied in these establishments.

4. Departments KITCHEN FOOD SERVICE BANQUET
Brief Description The French Kitchen Provides service for Provides food and
Brigade (For larger all guests in the hotel beverage service for
hotels) prepares all by assisting them all events held in the
food and beverage with their food and hotel.
requirement of the beverage
hotel. requirements.
Department Head Executive Director of Food and Director of Food and
Chef/Director of Beverage Beverage
Food and Beverage
Section Manager Sous Chef Food and Beverage Banquet Manager
Outlet Manager/
Maitre d’ hotel

5. Departments KITCHEN FOOD SERVICE BANQUET
Supervisory Chef de partie F&B Outlet Banquet
(Station Chef) Supervisor/ Captain/ Supervisor/Banquet
Sommelier/Chef du Captain
trancheur
Rank and File Aboyeur Chef du rang Banquet servers
(Expediter) Commis du rang
Butcher Sommelier
Commis
Steward
Room Service
(this position is
sometimes
included in the
housekeeping
department).

6. Order taker
Guest is welcomed Guest is seated by Restaurant server
approaches and
by host the host serves the drinks
takes drink order
Restaurant server
Restaurant server
Restaurant server Restaurant server explains the menu
checks back at
delivers dessert delivers the food and takes food
guest
order
Hotel Staff bids
Check is settled in
Check is presented guest goodbye and
the POS and
to guest wish them to come
returned to guest
back again.

7.  American table service is also known as the blue plated
service
 In the French service, there are usually two (2) waitperson
that serves the guests from a food wagon or side table
 When the “Russian” form of service is followed, individual
portions of food are placed on the plates in the kitchen or
serving pantry, garnished and ready to serve.
 Buffet service is a type of service in which guests select their
meal from an array of food. The guests either help
themselves or are served by food servers behind the long
table (managed buffet).

8.  Casual Restaurants
 Family Restaurants
 Quick Service Restaurants
 Jollijeeps

9.  Executive chef or chef de cuisine is the overall in charge of
the kitchen department.
 Sous chef is the direct assistant of the executive chef
 Chef de Partie also known as a "station chef" or "line
cook", is in charge of a particular area of food production.
 Sauté Chef (Saucier)
 Fish Chef (Poissonier
 Roast Chef (Rotisserie)
 Vegetable Chef (Entremetier
 Cold-Foods Chef (Garde Manger
 Butcher (Boucher)
 Pastry Chef (Pâtissier)

10.  Maitre d’hôtel
 Dining room captains ( chef du rang)
 Commis du rang transport the order to the
kitchen.
 Aboyeur (announcer)
 Sommelier (wine steward)