Rating: 4 out of 5 stars
4/5
Ebook93 pages45 minutes
Guide to Food & Beverage Service
By Alex Buenafe
Rating: 4.5 out of 5 stars
4.5/5
()
About this ebook
The food service industry is a huge industry worldwide. Operations range from noodle shops, pizzerias and fast food to bistros and fine dining. They can be themed, ethnic or focused on specific markets or customers. Trends and consumer preferences influence the style of restaurants and other food service operations. Culture and social practices sets the standards for operation from places to places.
Guide to Food & Beverage Service is a simplified manual of operation for restaurant operators and servers that can be easily adapted to various types of operations and in diverse environments. Topics include an overview of the Food Service Industry, Essentials of Restaurant Operation, Setting Up for Service, Server Responsibilities, Beverage Service, Sanitation and Safety.
Author
Alex Buenafe
Consultant & Hospitality Educator. Based in Toronto, Ontario, Canada. 17 years in the hotel industry in Canada. Since 2002, mainly involved in training facilitation and as lecturer in post secondary institutions in Toronto. International experience include visiting lecturer in Beijing for a private college, and consulting assignments in Eastern Europe, Latin America and Philippines. Certified Hospitality Educator with the Educational Institute of the American Hotel and Lodging Association, Bachelor's degree in Business Administration and Arts, Professional Studies in Hotel Management.
Read more from Alex Buenafe
Guide To Hotel Housekeeping Guide to Front Office Operation Rating: 4 out of 5 stars4/5Guide To Training Within Hospitality Rating: 4 out of 5 stars4/5Primer on Tourism Rating: 0 out of 5 stars0 ratings
Related to Guide to Food & Beverage Service
Related ebooks
The Secrets to Restaurant Management and Staff Training: The Missing Pieces to a Highly Successful Restaurant Operation Rating: 0 out of 5 stars0 ratings14 Food and Beverage Tips to Improve Your Operations Rating: 4 out of 5 stars4/5The Food Service Professional Guide to Waiter & Waitress Training: How to Develop Your Staff for Maximum Service & Profit Rating: 0 out of 5 stars0 ratings69 Tips to Better Food & Beverage Profit Rating: 5 out of 5 stars5/5Streetwise Restaurant Management: A Comprehensive Guide to Successfully Owning and Running a Restaurant Rating: 0 out of 5 stars0 ratingsA Balanced Approach to Restaurant Management Rating: 0 out of 5 stars0 ratingsServer / Steward / Waiter / Captain Training Rating: 0 out of 5 stars0 ratingsThe Food Service Professionals Guide To: Successful Catering: Managing the Catering Operation for Maximum Profit Rating: 0 out of 5 stars0 ratingsThe Professional Caterer's Handbook: How to Open and Operate a Financially Successful Catering Business Rating: 5 out of 5 stars5/5Mastering The Art of Impeccable Restaurant Service Rating: 0 out of 5 stars0 ratingsService quality from the guest's view: Manual for more service quality in hotels and restaurants Rating: 0 out of 5 stars0 ratingsRestaurants Success: How to Start and Run a Restaurant Business Rating: 0 out of 5 stars0 ratingsThe Food Service Professional Guide to Controlling Restaurant & Food Service Labor Costs Rating: 4 out of 5 stars4/5Success In the Food Catering Business Rating: 0 out of 5 stars0 ratingsThe Food Service Professionals Guide To: Controlling Restaurant & Food Service Operating Costs Rating: 0 out of 5 stars0 ratingsStart Up Your Restaurant: The Definitive Guide for Anyone Who Dreams of Running Their Own Restaurant Rating: 4 out of 5 stars4/5A Waiter's Companion: A Guide For New Restaurant Servers Rating: 0 out of 5 stars0 ratingsThe Restaurant Dream?: An Inside Look at Restaurant Development, from Concept to Reality Rating: 4 out of 5 stars4/5The Food Eatery Manager's Bible Rating: 5 out of 5 stars5/5Food Service Management: How to Succeed in the High Risk Restaurant Business - By Someone Who Did Rating: 1 out of 5 stars1/5The Food Service Professionals Guide To: Restaurant Marketing & Advertising for Just a Few Dollars a Day Rating: 0 out of 5 stars0 ratingsFloor Manager Rating: 0 out of 5 stars0 ratingsRestaurant Business: How to Start and be Successful Rating: 0 out of 5 stars0 ratingsCatering and Food Services Recipe for Fifty: Kitchen Operation and Management and European and Asia Culinary Rating: 0 out of 5 stars0 ratings
Industries For You
Co-Intelligence: Living and Working with AI Rating: 4 out of 5 stars4/5YouTube Secrets: The Ultimate Guide to Growing Your Following and Making Money as a Video I Rating: 5 out of 5 stars5/5All the Beauty in the World: The Metropolitan Museum of Art and Me Rating: 4 out of 5 stars4/5Weird Things Customers Say in Bookstores Rating: 5 out of 5 stars5/5All You Need to Know About the Music Business: Eleventh Edition Rating: 0 out of 5 stars0 ratingsArtpreneur: The Step-by-Step Guide to Making a Sustainable Living From Your Creativity Rating: 3 out of 5 stars3/5Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect Rating: 4 out of 5 stars4/5Some Future Day: How AI Is Going to Change Everything Rating: 0 out of 5 stars0 ratingsA Study of the Federal Reserve and its Secrets Rating: 4 out of 5 stars4/5Marilyn: The Passion and the Paradox Rating: 4 out of 5 stars4/5Summary of Salt Sugar Fat: by Michael Moss | Includes Analysis Rating: 0 out of 5 stars0 ratingsHow Not to Start a T-Shirt Company Rating: 5 out of 5 stars5/5Becoming Trader Joe: How I Did Business My Way and Still Beat the Big Guys Rating: 5 out of 5 stars5/5Not All Diamonds and Rosé: The Inside Story of The Real Housewives from the People Who Lived It Rating: 4 out of 5 stars4/5Bottle of Lies: The Inside Story of the Generic Drug Boom Rating: 4 out of 5 stars4/5Uncanny Valley: A Memoir Rating: 4 out of 5 stars4/5Excellence Wins: A No-Nonsense Guide to Becoming the Best in a World of Compromise Rating: 5 out of 5 stars5/5Setting the Table: The Transforming Power of Hospitality in Business Rating: 4 out of 5 stars4/5Burn Book: A Tech Love Story Rating: 4 out of 5 stars4/5Sweet Success: A Simple Recipe to Turn your Passion into Profit Rating: 5 out of 5 stars5/5Comedy Fillers: 200 Quips & One-Liners Rating: 0 out of 5 stars0 ratingsSummary and Analysis of The Case Against Sugar: Based on the Book by Gary Taubes Rating: 5 out of 5 stars5/5Kochland: The Secret History of Koch Industries and Corporate Power in America Rating: 4 out of 5 stars4/5Waiter Rant: Thanks for the Tip—Confessions of a Cynical Waiter Rating: 3 out of 5 stars3/5YouTube 101: The Ultimate Guide to Start a Successful YouTube channel Rating: 5 out of 5 stars5/5
Related podcast episodes
Reviews for Guide to Food & Beverage Service
Rating: 4.625 out of 5 stars
4.5/5
8 ratings0 reviews
Book preview
Guide to Food & Beverage Service - Alex Buenafe
Guide to Food & Beverage Service
Operation Manual for Restaurant Servers
By Alex Buenafe
Copyright 2017 by Alex Buenafe
Smashwords Edition
This e-book is for your personal use only and may not be resold or given away to other people. If you wish to share this book with others, please purchase an additional copy for each recipient. If you are reading this book but did not purchase it or this e-book was not purchased for your use only, please return to your favourite e-book retailer and purchase your own copy. Thank you for respecting the work of the author.
Table of Contents
F0REWORD
1
THE FOOD SERVICE INDUSTRY
Commercial Operations
Hotel Food & Beverage
2
ESSENTIALS OF RESTAURANT OPERATION
Types of Restaurants
Restaurant Personnel
The Menu
Food Preparation and Production
Service Styles
3
SETTING UP FOR SERVICE
Server Stations
Tableware
Table Settings
Tips for Table Setting
4
SERVER RESPONSIBILITIES
Basic Server Competencies
Server Task List
Customer Service
5
BEVERAGE SERVICE
Alcoholic Beverage
The Bar
Serving Beverage
Serving Alcohol Responsibly
6
SANITATION AND SAFETY
Biological Contamination
Guidelines for Serving Food
Workplace Safety
KEY TERMS
RESOURCES
ABOUT THE AUTHOR
FOREWORD
Guide to Food & Beverage Service is a simplified manual of operation for restaurant operators and servers. The manual can be easily adapted to various types of food service operations and in diverse environments. The key terms section at the back of the guide contains the most common words and expressions used in restaurants. For quick reference, words and expressions used in the manual are linked to the key terms section.
The author draws from experience working for 17 years in the hospitality industry in Canada as well as adviser with independent tourism and hospitality organizations in Eastern Europe, Latin America and the Philippines.
Alex Buenafe, C.H.E.
Consultant & Educator
Toronto, Ontario, Canada
jalexbuenafe@gmail.com
THE FOOD SERVICE INDUSTRY
The food service industry is a huge industry worldwide. Operations range from noodle shops, pizzerias, fast food to bistros and fine dining. They can be themed, ethnic or focused on specific markets or customers. Trends and consumer preferences influence the style of the food service operations. Culture and social practices sets the standards for operation from places to places.
From a global industry perspective, food and beverage establishments are either non-commercial or commercial.¹
Non-Commercial Food Service
Non-commercial operations are not for profit. Production and sale of food and beverage is not the main activity of the organization or institution. Food and beverage service is limited to a captive market or to patrons with a relationship with the company non-commercial food service operations are in institutions, i.e. schools, employee cafeterias, hospitals, private clubs and transportation, i.e. airlines, trains, ships.
Commercial Operations
For commercial operations, food and beverage is the primary business of the company. They operate the business to make a profit. Commercial operations may be either freestanding or hotel food and beverage.
Freestanding
Enjoying the preview?
Page 1 of 1