FOOD AND BEVERANGE SERVICE

INTRODUCTION TO FOOD AND BEVERAGE

In the recent years, eating away from home has been on the increase and there is a widening 
diversity in the nature and the type of food and beverage on offer. The hospitality industry 
(Catering/Hotel industry) has a greatly expanded demanding improved professionalism in food and 
beverage service staff. There is even greater need for more people to make their career in this noble 
profession alongside the need for improved confidence and performance through higher standards of 
knowledge and skills. 
Food and beverage service staff is employed in huge variety of establishments in the 
hospitality industry, but their basic roles does not differ no matter what type of restaurant or other 
venue they work in. The number of food and beverage service staff and there positions in an 
establishment hierarchy depend on their size of operation and service offered. The function of the 
waiting staff; large or small establishments remain the same. 

DEFINITION OF TERMS

Food and beverage service -  
Is the essential link between the menu, beverage and other services on offer in an 
establishment away from home. 
Is the professional presentation of food and drinks to a customer in a given establishment 
away from home. 

FOOD -     Is anything either solid or liquid possessing a chemical composition which enables it swallowed to do one or more of these three things:- 
i) Provide body with energy 
ii) Build and repair worn out tissues 
iii)Provide body heat  
-Can include a wide range of styles and cuisine types. These can be by country, ethnic 
group or international meal that is universal to everybody. 
This is an inclusive of all drinks i.e alcoholic and non-alcoholic beverages 
Examples of alcoholic beverages:-cocktails, beers, ciders, spirits, wines, liqueurs e.t.c. 
Examples of non-alcoholic beverages:- Mineral water, spring water, aerated water, juices, 
squashes e.t.c. 

BENEFITS

After learning food and beverage service and sale, one will be able to:- 
i)Appreciate the organisation of food and beverage service outlets. 

ii)Know appropriate equipment for variety of food and beverage service outlets 
iii)Relevant skills for food and beverage  
iv)Control and direct operation in any food and beverage outlets 
V)Good guest care (care for customers) 
vi)Promote health and safety as regards the employees, guest and property. 

STAFF ORGANISATION

Organising 
➢ Is deciding how best to group organisational activities and resources. 
Organisational structure 
➢ Is a set of building blocks that can be used to configure an 
organisation 
Supervision 
➢ Means to oversee the actions or work of a person. 
The attitude of supervisors towards employees makes them happy in 
their jobs or not. 
An employee considers the supervisor as part of management, and the 
management in turn considers the supervisor as one who represents the working 
force. An efficient supervisor should be able to maintain a healthy relationship 
with his seniors, colleagues, subordinates and guest. He should be able to 
interpret the policies of the organisation, train workers and direct procedures to 
achieve positive results. 

qualities of a supervisor

A supervisor posses both personal and work traits  
PERSONAL TRAITS 
➢ An efficient supervisor should:- 
i) Posses a pleasing personality and good temperament 
ii) Be a person of high integrity 
iii) Have the ability to think independently and profit by experience 
iv) Be able to judge things objectively 
v) Be honest and loyal to the organisation 
vi) Have good health, manners and emotional stability 

work related traits

i) Expertise 
Supervisor should be alert, punctual and systematic. Should have 
technical expertise to recognise a job properly done and to enhance the 
performance of the team. This gives the employees a sense of security and 
well being and instils in them a sense of self-confidence to perform better. 
ii) Communication and goal setting 
Should be able to communicate his instruction clearly to every 
employee. He should set realistic goals in consultation with the employees 
so that they own these goals and work hard to achieve them. 
iii) Delegation 
➢  Means the entrustment of responsibility and authority to another 
person to perform a task. 
A supervisor should know when and how to delegate authority. Proper 
delegation to subordinates aids in their professional development and also 
leaves the supervisor with enough time to do more important tasks that may 
not be possible to delegate. Delegation is more successful in a climate of 
mutual confidence.

food and beverage service equipment

Service equipments squarely reflect the style, quality and standard of 
the restaurant; this creates the first customers impression on entering any 
service area. 
Factors to consider when purchasing or choosing service equipments 
i) Types of service offered 
ii) Standards of the restaurant 
iii) Type of clientele 
iv) Decor and theme of the restaurant 
v) Durability of equipments 
vi) Ease of maintenance 
vii) Availability when stocks run out (replacement in future) 
viii) Storage 
ix) Flexibility in use 
x) Price factor (costs and funds available) 
xi) Standardisation (standard sizes and colour) 

TYPES OF SERVICE EQUIPMENTS 
There are several service equipments namely:- 
• Table ware 
• Special food service equipment 
• China ware 
• Glass ware  
• Linen 
• Furniture 
• Service trolleys 
• Disposables 

table ware

➢ Is a term recognised as embracing all items of flatware, cutlery and 
hollow-ware. 
Factors to consider when purchasing table ware.

 
Previous factors should be born in mind but when purchasing cutlery 
and flatware it is important to consider:- 
i) The type of menu and service offered 
ii) The maximum and average seating capacity 
iii) 
The rush hour turn over 
iv) The washing-up facilities and its turn-over

china ware

➢ China is a term used for crockery whether bone (fine and expensive), earthenware or vitrified 
or (metalized) ware. 
➢ China is a porcelain pottery originating from china. 
➢ China is made of silica, soda ash and china clay, glazed to give a fine finish. 
➢ It should be opaque and free from air bubbles. 
➢ It can be found in different colours and designs which are always coated with a glaze. 
➢ China ware is more resistant to heat than glassware. 
Factors to consider when purchasing china ware. 
i) Every item of earthen ware should have complete cover of glaze  -to ensure a reasonable 
length of life 
ii) China should have a rolled edge  -  this gives reinforcement at the edges 
iii) The pattern should be under the glaze 
iv) China should be dish washer- proof