Module 1
FOOD SERVICE INDUSTRY
OVERVIEW
The history and development of food service industry are presented in this module. This
module is intended to give the reader an idea and appreciation for foodservices as they are
today. The background information should be of special interest to those who are already
preparing food or managers of food service operations.
LEARNING OUTCOMES:
1. Name some factors that have influenced the growth and status of the food service
industry.
2. Trace the history of food service.
3. Classify the food service establishments.
4. To outline the organizational hierarchy of F&B service personnel
CONTENTS
The Development of Foodservice Industry
Did you ever wonder what was served for dinner in a prehistoric cave? Or how the early
presidents dined in the White House? The history of food is fascinating, ever evolving and the
mirror of the social and economic times of the world in live.
In the early days, when the world was plagued by war, food had to be carried along by
the warriors. As one country was conquered, the victors brought with them their favorite food.
When people first traveled away from their homes, whether for warfare, barter; worship and
adventure, they had the place to rest and eat. Down through the ages, foodservice has been an
accompaniment of travel whether by land, by water, or by air. The growth of railways brought
about railroad and dining stations. The travel by water required provision of food for both crew
and passengers. As town cities grew in population, eating places were established.
Today the foodservice industry is defined in its broadest sense, to mean all
establishments where food is regularly served outside the home. Such establishment includes
restaurant/ hotel or motel, and department store dining rooms, coffee shops, family restaurants
and fast-food outlets. Food service that is operated in schools, colleges, and universities,
hospitals. Nursing home and other health care setting are also included.
Early Day History of Foodservice Organizations
Dated back in the Middle Ages, foodservice organization in operation had been
believed to be originated from food habits, customs and traditions of the people that
characterized the civilization. Foodservice organization had established a well-organized form
as early as feudal times. It revealed that the countries which contributed most in the
development of the food habits and customs were Great Britain, France, Germany and Sweden.
These countries showed with their custom of social characteristics and there was no traditions
preventing other people in participating in social meals. The economic status of people, as well
as the type of food eaten, also influenced the serving of food to various groups. These people
ate meat or variety of other protein food from various sources. Because meat and other protein
food could not be transported without the danger of spoilage, immediate food productions in
well-established kitchens and with good supervisions were required. These countries
contributed in the development of the food service industry.
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HPC 3L – Fundamentals in Food Service Operations
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Module 1
The early practitioners of quantity food production were those in the religious orders
and royal households. Even though the kind of foodservice was different from the kind of what
we have today, it marked the evolution of institutional food service.
Religious Orders
Abbeys are usual in the countryside, particularly in England. It served not only the
brethren of the order, but also thousands of pilgrims who flocked to worship. At Canterbury
Abbey, a favorite site of innumerable pilgrimages, the kitchen measures 45 feet wide. It also
showed that the preparations of food in the abbey were much higher than in the inns at that
time. The strong sense of stewardship brought the beginning of the detailed accounting system.
Royal Households and Noble House Holds
The royal households, with its hundreds of retainers, belonged to the nobles. The
degrees of rank resulted in different food allowances within these groups. In providing food
from those various needs rooted the strict cost accounting. The cost record most often cited
Northumberland Households book. For the household of more than 140 persons, ten different
daily breakfast were recorded, the best for the earl and his lady, the poorest for the workmen.
The diet of the royal household was very dependent on meat and during Lent, on fish. Many
castles had their own gardens that provide fresh vegetables, herbs and fruits.
The present day manager would be appalled by the kitchens in these medieval
households in their disregard for sanitary standards in food storage, preparation, and handling.
A clutter, which overflowed from inadequate table shelf space to the wooden plank floors and
handled by children and nosed by dog, commonly comprised the background for the
preparation of elaborate creations for the table.
As time passed, discovery of the causes of food spoilage led to improved practices in
food storage and in food preparation in these noble houses. Advances in the understanding of
the laws of physics resulted in the replacement of open hearth with iron stoves and many
refinements to the kitchen equipment. A more convenient equipment arrangement led to a
reduction, helping to relieve disorder and confusion.
EVOLUTION OF THE PRESENT DAY FOODSERVICE
The food service industry has two categories (1) Commercial Establishment which are
committed to earn profit. The restaurant is king in this category. (2) Institutional Catering that
provides to institutions such as factories, business houses, schools, military, prisons, railways,
airlines, etc. Many institutional programs are subsidized by the government. Let us look at the
origin of each.
Restaurants
Restaurants make huge part of the foodservice business and create extensive
employment. Restaurant may be independent or part of hotel operations. An early type of
restaurant was the coffeehouse, which appeared in England in mid-1600s. By the 18th century
there were approximately 3,000 coffee houses in London.
The restaurant, as we know today, began in 1765 in Paris, France. There is an interesting
story about proprietor of, perhaps, the first public restaurant. Before 1765, inns and catering
operations offered public food services. The caters formed a guild union to protect them from
unscrupulous competition. This was when a soup vendor created a soup made of sheep’s foot
and white sauce. He was brought to court which ruled that this specialty dish did not compete
with any dish prepared by the Guild and the vendor was not allowed to continue. Because of
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the publicity, the vendor's soup kitchen became famous and even the king of France wanted to
taste the specialty which created public commotion. The soup vendor merchandised the soup
as "le restaurant divine" — the divine restorative, coming from the Latin word resturare,
meaning "to restore." This gave us the word restaurant, which is a place to restore health. The
credit of the first restaurant in the U.S. goes to Delmonico's, established in New York City in
1827. The Delmonico family operated nine restaurants until 1923. The restaurants were known
for lavish banquets and extensive menus of 371 dishes.
Fast Food Restaurant
Fast-food operations had great impact on the food service industry. Fast food restaurants
standardized ready-to eat food and service. Fast food operations dated back 1920s and 1930s
when A &W Root Beer (the first Fastfood restaurant) Howard Johnson franchised some of their
units. They concentrated mostly on hamburgers. Some leading fast food chains in the world
are given below. It's interesting to note that most of them are from the U.S., which established
that they are the pioneer and leaders in this form of service.
Fast Foods
1. Jollibee
2. Mcdonald
3. Greenwich
4. Max’s Restaurant
5. Kenny rogers
6. Burger King Corp
7. Domino’s Pizza
8. Dunkin Donuts
9. Hardee’s Inc.
10. Kentucky Fried Chicken
11. Pizza Hut
12. Red Lobster
13. Taco bell
14. Wendy’s International Inc
Products
Hamburger
Hamburger
Pizza
Chicken
Chicken
Hamburger
Pizza
Doughnuts
Hamburger
Chicken
Pizzas and Pastas
Seafood
Mexican food
Hamburger
Institutional Catering
There are many institutional food service programs, and they are worth mentioning, as
they are the original trailblazers of institutional catering.
Industrial Catering
A young mill-operator from Scotland by the name Robert Owen may be called the
‘’Father of Industrial Catering.” In 1885, appalled by the exploitation of workers in the British
textile industry, he made it his mission to improve the working conditions. One of his efforts
was to provide an “eating room” for his workers and their families. This created a great
motivation to his workforce who increased their productivity. Owen’s methods were so
successful that they spread throughout the world.
In the US, the textile industry, established in 1820, flourished along the Merrimack
River in Massachusetts. The cotton mills provided boarding houses to feed the workers as an
essential way of life. By 1890 other business sector adopted this practice of providing
lunchrooms. In the US, cafeteria service was introduced in 1902 by Plymouth Cordage
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Company, Plymouth, Massachusetts, by building special house with kitchen, cafeteria and
recreational facilities. A cafeteria has a counter offering pre-cooked meals, which consumers
chose according to their budget, and ate by sitting in the free-sitting areas in the cafeteria.
Cafeteria service was found convenient especially when workforces had to consume their
meals within limited lunch breaks. Establishments found that self-help was quicker and the
prices were economical and flexible for their personal budgets. Today almost 75%
establishments provide cafeteria services. New forms of industrial catering emerged during and
after World War II. Today, we have gourmet lunchrooms to vending machines, on-site kitchen
to outside catering contracts, food basket sale persons to franchised fast food operations with
premises.
Hospitals
Hospitals were known in India and Egypt as early as 600 BC. In early Greece and Rome,
the sick took refuge in temples that provided food for the patients and the poor. The first
hospital in Europe was the Hotel Dieu in Paris built in 600 AD. The first hospital was
established in England in 1004 AD. The Spanish explorer Hernando Cortes founded the first
hospital in the American continent in 1524 in Mexico City. There was evidence though, that
the Spanish government of Hispaniola built the first hospital in 1503 in Santo Domingo,
Dominican Republic. The first incorporated hospital in the US was the Pennsylvania Hospital,
which received its charter from Benjamin Franklin in 1571.
Diet for therapeutic purposes became important only in 1800. Florence Nightingale can
be credited to be the first dietician and creator of the modern hospital. Food preparation in the
US was the responsibility of the cook. Only when the nutrition was recognized for the purpose
of health recovery, did the hospitals look at specialists to prepare diet foods. In 1899, at the
Home Economics Conference in Lake Placid, New York, the title of “dietician” was created.
In 1917, the Dietetic Association was founded which led by dieticians as an important
of Institutional Catering programmers especially in the Armed Forces, prisons, schools and
hospitals.
Schools
Though schools existed in early times, there is no record of school food programs.
Rugby, Eton and Harrow evolved from religious institutions of the middles ages. They did not
have any noted food service programs. At the university level, Oxford (founded in the 12th
century) and Cambridge (in the 13th century) provided lodging but not food. Students had to
make do with the local community or with servants. American schools were patterned after the
American schools that were established in the American Colonies. Food service in the
American colleges started in 1800 and spread informally across the university structure. In
1935, the US Congress first made federal funds available to subsidize school food program.
Federal support continues until now. The emphasis is on nutrition for growing children. Fastfood franchises have entered university premises in a big way.
FOODSERVICE ESTABLISHMENT
Commercial Establishment
Restaurant
A restaurant is a commercial establishment committed to the sale of food and Restaurants
can be further categorized by ownership:
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1. A restaurant may be a licensed part of a hotel operation, whereby the sales contribute
to the sales performance of the hotel.
2. Independent business entity under individual ownership and management.
3. A chain restaurant that is a part of multi-unit ownership organization, offering
standardized menus, décor, type of service and marketing strategy. Basically a
restaurant provides tables and chairs for customers to eat meals prepared in the
kitchen. The restaurants are equipped with crockery, cutlery, linen and décor which
may vary in quality and concept in keeping the objectives of that establishment.
Types of Restaurants are:
1. Coffee Shop.
A concept borrowed from the United States and distinguished by its quick
service. Food is pre-plated from the kitchen. The chef prepares complete and balanced
meals and arranged them in a plate. Coffee shop are quite light and simple. The portion
sizes are fixed. The atmosphere in a coffee shop is informal which means that guests
can come in casual wear. It acts as multipurpose dining opportunities.
2. Specialty Restaurant.
In such restaurant, the entire atmosphere and décor are geared to a particular
theme normally related to regional cuisine, Chinese, Indian, Polynesian, Japanese and
French restaurant are all geared to the specialty food they offer.
An Indian restaurant, for example, would therefore have an Indian motifs on
the walls, Indian artifacts, and costumes of the serving staff, piped Indian music,
crockery, cutlery and glassware that give a total Indian experience.
3. Grill Room.
This is a restaurant [hat specializes in grills of different meat, fish and poultry.
The distinguishing feature of this type of restaurant is a glass partition that separates
the kitchen from the seating area so that the guests can see the grill preparation of their
choice. Grill rooms are casual and may have long tables and benches and the décor
would be distinctly American.
4. Dining Rooms.
Dining rooms are found in smaller hotels, motels, resorts, inns, clubs, or heritage
hotels. Smaller hotels may find it economical to have more than one eating place.
Dining room is usually’ meant for the residents of the hotel or members, of a club who
may bring their guest along. Dining room specializes in a good buffet spreads or a
choice of two tables d’ hotel menus.
5. Discotheque.
It is a restaurant which is principally meant for dancing to recorded music. The
music is driven by a qualified and experienced disc jockey (DJ) who creates or responds
to the moods of the guests. Special lighting and dance floor are essential to the
discotheque. A feature of the discotheques is a bar which also offers light meals and
finger picking snacks. Discotheques in hotels permit only formal casual clothing, while
independent ones allow casuals.
6. Night Clubs.
It is principally open at night for dinner, dance and live entertainment. The
décor is lavish while service is elaborate with fine linen and silver crockery. Night clubs
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permit formal wear only and some go to the extent of insisting black tie. An essential
feature is live performances or cabarets which promotes famous performers. Dancing
with the live band is a must.
7. Food Bars.
This collective name to cover informal snacks bars, milk bars, kiosks, frozen
yoghurt, theatre counters, etc. It is a counter at which people eat food. Basically, these
food bars have refrigerated or heated glass counters (based on food they serve)
displaying their wares. The public choose their items and go to a cashier who supplies
them the items in paper plates or take- away bag. There are limited seating places in the
shop itself.
8. Fast Food Restaurants.
Fast food restaurants have practically taken over the modern dining experience.
Fast food restaurants are ready to serve foods at reasonable rates. The guest pays cash
and carries the food right away.
The restaurant is informal with wooden or plastic tables and chairs. Such
restaurant can operate in limited space and have small kitchens to finish food that is
semi-prepared elsewhere in central kitchens. The essential features are standards
preparations, standard portion sizes, standard décor, friendly waiters and cashiers and
brightly colored interiors. It is the Americans who have made this into a fine art and
franchised their expertise all over the world. Who hasn’t heard of McDonalds, Hardees,
Burger King, and Kentucky Fried Chicken, Jollibee, etc.?
9. Food Courts.
The variant to fast food operations brought about by the emergence of mega
malls. Investors in the food service found that malls attracted the local public in large
numbers and that the number of “footfall’ was attractive enough to warrant setting up
eating places. Mall management meant to give shoppers a total experience by setting
up eating Cineplexes and children play centers in addition to shops. They found that
food courts fitted in well in giving the public the total experience in one roof. The food
court soon has become a center point for people to meet and eat. The food court is a
dedicated place for eating where several fast food franchises can hire food booths to set
up their operations.
10. Cafes.
These are casual restaurants found in entertainment districts. Café means
"coffee" in French and cafes were opened in response to the popular coffee houses of
London. They are meant to serve only coffee or tea initially. However, they have
included house wines and limited snacks menu. Some cafes have special made for lunch
and dinner. Cafes have limited seats provided for those who wish to rest for a quick
bite. Cafes have large windows for eaters to look out into the street.
11. Cafeterias.
Cafeterias are found in institutional catering. Industrial canteens, army messes,
residential colleges etc. adopt this type of service for expediency and least fuss. Food
is displayed at counters. Prices are displayed on large menu boards. Diners choose the
items according to the budget. Trays and basic cutlery is placed at the beginning of the
counter and the eaters ask the attendants behind the counter.
12. Bars.
Bars are places where liquor is sold and consumed. In Europe, they are called
inns; while in the UK they are called “pubs and taverns.” Bars have licenses to serve
liquor as they have to follow strict laws and rules like closing time, serving underage
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persons, observing dry days, etc. Bars may be private ones found in hotels, clubs, and
officer’s messes for restricted public; or public places that are found in the city.
Institutional Catering
Institutional catering is huge business that is marked with volume.
1. Industrial Catering refers to food programs in the factories and corporate houses.
2. Hospitals and Nursing Homes are major beneficiaries of institutional catering. The main
focus o/ these programs is to provide diet food supervised by qualified dietitians, to
patients, who are unable to actively seek alternative sources of food.
3. School. Food programs are popular in full day school schedules and boarding schools.
Some governments, like in North America, fund such programs by providing national
subsidies. Food is nutritious and planned by dietitians who know the kind of food for
children.
4. College/University food programs are of two types. The residential hostels which build
in meal cost in the total fees structure and those that permit licensed operators to open
facilities to serve faculty, administrative staff and students. Today, universities have
their own food courts to offer students a choice of cuisine.
5. Airline Catering may be classified into Flight catering and Airport catering. Flight
catering is a specialized food program for passengers on board planes. Airport catering
involves outlets that are self-service, vending machines and licensed bars.
6. Ship Catering is almost like catering in a hotel. The challenge in cruise liners is the
ability of stocking and storing the right quantity of provisions and raw materials between
ports to ensure that food is available to passengers during their voyage.
7. Military Catering covers the entire armed forces and paramilitary forces. The armed
forces cover the army, Air Force and the Navy with their respective administrative
wings. Paramilitary forces would include the Border security Forces, Home Guards, etc.
Food is provided in messes separately for soldiers, non-commissioned officers and
officers.
8. Theme Parks and Resorts offer great opportunity for food catering programs Such
opportunities may come in a wide variety of facilities from restaurants, mobile vans,
vending machines, kiosks and dining rooms. Camps in remote areas need specialized
planning and execution as much as the food comes from the local flora and fauna.
9. Railway Catering is a large and challenging food program. They may be classified into
railway terminal and in-transit service. Catering at terminals consists of a range of
facilities including take-away food, fast food restaurants, waiter service restaurants,
vending machines, selfservice cafeterias, kiosks, and mobile food trolleys where the
food comes to the train window. In-transit service can vary from fresh food provided to
passengers at their seats by carefully planning supply points en-route.
10. Prison Catering is another challenge as inmates have to be fed nutritious and wholesome
food so as to avoid the spread of disease in a limited prison campus. Prisons have their
own cooking programs which are supervised for hygiene and sanitation.
11. Clubs are those establishments that offer food and beverage in addition to the main
purpose of the club, to members who have to pay a subscription fee to maintain their
membership. Non-members may be permitted provided they accompany a member.
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THE FOOD SERVICE SYSTEM
Today, the foodservice industry becomes more complex and fast growing. In the
Philippines, inspite of many calamities that might have slowed down the country’s economic
growth, the industry that does not seem to be affected is the foodservice industry.
In general, the growth and status of the foodservice industry is influenced by several
factors, such as socio-economic conditions, demographic shifts, and the changing food habits,
and desires of the people. The increasing number of working women joining the workforce has
contributed to a dual source of income for many families but it has also lessened the time
available for the preparation of family meals. On the other hand, this has also increased the
purchasing capabilities of the family. More people can now afford to dine out and more women
are joining the lunch time customers.
All of these and many more have influenced the food service industry.
Managers/operators must keep themselves attuned to societal trends and must possess the
ability to make necessary changes in their operations in order to be more competitive.
The four major types of foodservice systems and each system differs in:
1.
2.
3.
4.
5.
The place where the food is prepared in relation to where it is served.
The time span between preparation and service.
The forms of food purchased.
The methods of holding prepared foods.
The amount and kind of labor and equipment required.
The Four types, of foodservice are the conventional, commissary, ready prepared and assembly
served.
1. Conventional.
As the conventional system has been used throughout the years. Menu items
are prepared in a kitchen in the same facility where the meals are served and held a
short time, either hot or cold, until serving time. In earlier years all preparation, as
cooking took place on the premises, and food were prepared from basic ingredients.
Kitchen included a butcher shop, a bakery and vegetable preparation units. Over the
years, a modified conventional system evolved because of labor shortages, high labor
costs, and the availability of new forms of food. To reduce time and labor costs, food
service managers began to purchase some foods with “built-in” labor. Food from
butcher shops, in which meat were cut from prime cut%, and bakeshops are zone from
most “conventional” kitchens today. Meat arc now purchased ready to cook or portion
controlled; bread and many bakery items are purchased from commercial bakery or
prepared from mixes; or in canned forms, all of which are prewashed, pre-trimmed, prepeeled, cut, frozen, or canned forms, all of which reduce the amount of production and
labor required on the premises. Food with varying degrees of processing are now used
in conventional foodservice systems.
Typical users of the conventional system are smaller foodservice operations
such as independent restaurant, schools, colleges, hospital and health care facilities, and
home for specialized groups, and in-plant employee feeding.
2. Ready-prepared (Cook/Chill or Cook [Freeze).
In the ready prepared system food is prepared on the premises, then chilled or
frozen and stored for use at some later time. Thus, food is “ready,” prepared well in
advance of the time needed. This is the distinct feature of ready-prepared foodservice
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system — the separation between time of preparation and service. Unlike the
commissary system, food are prepared on site; however, the place of preparation is not
the place of service. In addition, the food is not for immediate use as in the conventional
system.
The cook/chill method can be accomplished in variety of ways, but basically the
food is prepared and cooked by conventional or their methods, then its temperature is
brought down to 37OF in 90 minutes or less, refrigerated for use at a later time. In one
variation, prepared food is either pre-plated or put into bulk containers, such as hotel
pans, chilled in blast chiller.
In the cooked/freeze method, a blast freezer or cryogenic freezing system must
be available to freeze food quickly and thus prevent cell damage. Food from freezing
may be pre-plated, but more often they are stored in bulk/ which requires less freezer
storage space.
Note that the ready-prepared entrees and vegetables undergo heating periods.
First, when food are prepared and, second after storage to reheat them for service to the
consumer. Ready-prepared systems were developed to offset the critical shortage and
high cost of skilled foodservice employees. Also it was seen as a way of evening out
the from day to day during each day because only certain menu items are prepared on
any given day to build up an Inventory for future use.
3. Commissary (Central Production Kitchen).
The commissary systems described as a large, central production kitchen with
centralized food purchasing and delivery of prepared food to service (satellite) units
located in separate, remote areas for final preparation and service. This system was
made possible by the development of large, sophisticated equipment for preparing and
cooking large quantities of food from the raw, unprocessed state. Foodservice
organizations with many serving units, sometimes widely separated as in large city
school system, sought ways to consolidate operations and reduce cost. The commissary
system is the result.
Prepared food may be stored frozen, chilled, or hot-held. Menu items may be
distributed in any one of several forms: bulk hot, bulk cold, or frozen for reheating and
portioning at the satellite serving units: or pre-portioned and pre-plated for service and
chilled or frozen before delivery. Typical users of this system are airlines caterers, large
city school systems, and franchised or chain restaurant organizations that provide food
for their various outlets and vending companies.
4. Assembly/serve.
The assembly system requires on-site food production. This has led to the use
of the term “kitchenless kitchen.” Fully prepared food are purchased and require only
storage, final assembling, heating, and serving. Assembly/serve system evolved with
the development of a variety of high-quality frozen entrees and other food products that
have appeared on the market in recent years. Also, foodservice managers confronted
with labor costs and few skilled employees turned to this system, “single-use”
disposable tableware is used, thus eliminating the need for a dishwashing unit.
With the availability of frozen entrees with a starch that are low in fat and
sodium, some hospitals have begun to purchase these retail-size commercially prepared
frozen entrees for their patient foodservice. They are then “popped out” onto the service
plate and rethermalized with IQF (individually quick frozen) vegetables and served.
These pop-out food items have resulted in the system being characterized as “pick,
pack, pop and pitch.” In addition to the regular production line items, some companies
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are willing to produce items according to individual purchased recipes and
specifications. In addition to frozen food, assembly/serve systems are also beginning to
use sous vide, which is a method of food production in which food are precooked and
vacuum packed. Rethermilization is accomplished by boiling the food in the vacuum
packages in which they are stored.
The primary users of the assembly/serve system are hospitals, yet some health
care institutions and restaurant also use it. Although foodservice of all classification can
use prepared entrée items, have adopted them exclusively. Hotels and restaurants that
employed unionized chefs can be prohibited from using frozen entrees.
The areas under the control of F & B department are:
1. Food production
2. Food service
3. Support services (purchase, store, and stewarding)
Classification of F&B Service department
Food Production
1. Main kitchen: Located at the ground level. Prepares the dishes offered in the menu
and basic gravies, sauces, pastas etc for satellite kitchens.
2. Satellite kitchens: These are adjacent to the restaurants located in different floor levels
and prepare the dishes offered in their menu.
3. Bakery and Confectionery: Prepares all kinds of bakery and confectionery items.
Food and Beverage Service
1. Restaurant: serves the dishes offered in their menus.
2. Banquet: organizes all types of function catering and facilities.
3. Room service serves food and beverages in guests rooms.
4. Lounge: service food and beverages to the guests in the lounge area.
5. Bar and depends bar: serves all kind of alcoholic beverages.
Support Service
The department extending support services are:
1.Purchase: Procures all kinds of materials required for production and service.
2.Stores: Ensures adequate level of stock required by the production and service
department at all items.
3.Stewarding: Cleans Kitchen and service equipment, controls pests.
Restaurant organization
·
Restaurant is divide into stations, each having set number of covers depending on the
standard on the standard of service extended.
1. Station waiters are responsible for attending the guests in their stations, and reporting
to station head waiters.
2. Station head waiters report to head waiters and the head waiters to the manager.
Station waiters are assisted by the junior station waiters and waiters.
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Directeur du restaurant
(The Restaurant Manager)
·
Responsible for preparing budget for a financial year along with
Food and beverage Manager.
·
Implementing sales promotional activities.
·
Monitoring service standard.
·
Staff Training.
·
Maintaining stock record of restaurant equipment and CCG.
·
Coordinating with other departments.
Head Waiter/ Maitre d’hotel/ Supervisor
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Responsible for bookings and keeping the booking diary up to date.
He / she will reserve tables and allocate these reservations to particular stations.
The Reception headwaiter greets guests on arrival takes them to the table and seats
them.
Responsible for Mise-en-place.
Take Orders of the station waiter is busy.
Responsible for making Duty Rostar & Holidays list.
Relieve the restaurant manager or reception headwaiter on their days off.
Station Head Waiter /Maitre d’Hotel de carre
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Responsible for a team of staff serving a number of sets of tables / station.
Must have a good knowledge of wine & food.
Be able to instruct other members of staff.
He or she will take the order and carry out all the service at the table with the help of
chef de rang.
Station Waiter / Chef de rang



Must be able to carry out the same work as the station head waiter and relieve him on
days off.
Chef de rang will normally have less experience than the station head waiter .
Chef de rang & station head waiter must work together as a team to provide an
efficient and speedy service.
Junior Station Waiter/ demi-chef de rang

Demi – chef de rang is the person next in seniority the chef de rang an assist where
necessary.
Waiter/ Commis de rang



The commis de rang acts by instruction frm the chef de rang.
Does the entire service and clear the tables after each course.
Does mis-en-place and relaying of the table as and when require.
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HPC 3L – Fundamentals in Food Service Operations
Jessa May A. Aumenta
Module 1
Trainee/ commis debarrasseur /apprentice


The debarrasseur is the ‘learner’ and willing to take food & beverage service as a
career.
He/. She may be given the responsibility of looking after and serving the table,
depending upon the skills required.
Wine butler / wine waiter / Sommelier



Responsible for the service of all alcoholic beverages during meal service.
Must have a thorough knowledge of all drink to be served.
Knowledge of licensing laws.
Carver / Trancheur


Responsible for setting up carving trolley and the carving of joints at the tables as
required.
He will plate up each portion with the appropriate accompaniments.
Floor service staff/ Chef d” etage/ floor waiter





Responsible for complete floor in an establishment or depending on the size of the
establishment, a number of rooms.
In smaller establishment floor service will be limited.
Need to keep good relation with housekeeping staff.
The floor service staff would normally work from a floor pantry or centralized
kitchen.
Tray or trolley is used to deliver food & beverage in the rooms.
EVALUATION:
1. Which of the following meant establishments where food is regularly served outside
the home?
a. Hospital and nursing home
b. Industrial catering
c. Food service industry
d. Rail ways
e. Clubs
2. Which of the following institutional foodservice is brought by the emergence of the
mega malls?
a. Hospital and nursing home
b. Industrial catering
c. Food courts
d. Rail ways
e. Clubs
3. Which of the following is considered as the first fastfood restaurant?
a. Arby’s
b. Dairy Queen
c. A&W Root Beer
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HPC 3L – Fundamentals in Food Service Operations
Jessa May A. Aumenta
Module 1
d. Buffalo Wild Wings
e. Pizza Hut
4. Which of the following institutional food service offer nutritious and wholesome food
for inmates to avoid the spread of disease in a limited prison campus?
a. Hospital and nursing home
b. Industrial catering
c. Prison Catering
d. Rail ways
e. Clubs
5. Which of the following institutional food service do dietitians and patients are unable
to actively seek for alternative sources of food?
a. Hospital and nursing home
b. Industrial catering
c. Bars
d. Rail ways
e. Clubs
6. Which of the following institutional food service offer food programs in the factories
and corporate houses?
a. Hospital and nursing home
b. Industrial catering
c. Bars
d. Rail ways
e. Clubs
7. Which of the following type of restaurant is principally set for dancing and recording
music?
a. Dining room
b. Discotheque
c. Grill room
d. Bar
e. . Coffee shop
8. Who was the first dietitian of modern hospital?
a. Hernando Cortez
b. Robert Owen
c. Florence Nightingale
d. Howard Johnson
e. Delmicos
9. Which of the following food service is known as kitchenless, with fully prepared food
are purchased and stored, assembled and heated?
a. Ready prepared
b. Conventional
c. Assembly served
d. Cafeteria
e. School food service
10. Who is known as the father of industrial catering?
a. Hernando Cortez
b. Robert Owen
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HPC 3L – Fundamentals in Food Service Operations
Jessa May A. Aumenta
Module 1
c. Florence Nightingale
d. Howard Johnson
e. Delmicos
11. Which of the following type of food service are prepared in the premises then chilled
or frozen?
a. Ready prepared
b. Conventiona
c. Assembly served
d. Cafeteria
e. School food service
12. Which of the following is the type of restaurant where liquor is sold and consumed?
a. Specialty restaurant
b. Grill room
c. Dining room
d. Bars
e. Coffee shop
13. Which of the following type of restaurant specializes itself in grills of different meat,
poultry, and fish?
a.
b.
c.
d.
e.
Specialty restaurant
Grill room
Dining room
Bars
Coffee shop
14. Which of the following type of food service has the major objective of making a
profit and satisfying customers?
a. Commercial food service
b. Cafeteria
c. School food service
d. Institutional food service
e. Industrial food service
15. A type of eating place that has refrigerated or heated counter.
a. Food bars
b. Cafes
c. Fast foods
d. Cafeteria
e. Dining Room
REFERENCE:
Cecilia E. Carino, Fundamentals of Food Service Management, Revised
Edition
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HPC 3L – Fundamentals in Food Service Operations
Jessa May A. Aumenta