2. Is…..
The largest department on board
comprising of various area working
together to cater our guest’s food and
beverage needs.
What is
Food and Beverage Departmen
Is…..
One of the department in hotel which is
serve for food and beverage during the
guests stay.
3. 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
4. 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.
5. F & B in accommodation
5-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
6. 1. Table Service
2. Assisted Service
3. Self Service
4. Single Point Service
5. Specialized Service
French service
English service
American service
Russian service
Guriedon service
Combination of table service and
self service (Buffet Restaurant)
Cafetaria
Normally in industrial canteen, colleges,
hospital, hotel canteen. To facilitate
quick service, the menu is fixed and
its displayed in a large boards.
Take away
Vending machines
Food court
Bars
Koisks
Tray
Trolley
Home delivery
In room dining
Drive in
7. English Service
Often 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 service
Food 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.
8. Gueridon Service
is 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 Service
An 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 service
is 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.
