The process of preparing, presenting and serving of food and beverage to the costumers

Food is served where it is prepared

Includes partial cooking, preparation, and service at costumers premises

F&B services is the primary business Ex. Hotel, all kinds of restaurant, lounges cafeterias atc..

Secondary businesses in alliance with the main

Awareness of one's responsibility and roles, appropriate knowledge of food items

It creates the first impression on the guests the F&B staff members must maintain personal

The f&b services staff needs to conduct themselves with very positive, energetic and friendly gestures.

Is paying sincere attention to details, memorizing the guest's needs and fulfilling them timely with as much perfection

It is very vital when it comes to taking with co workers and correct manner of communication using right.

These two core values in any well brought up person are important

The guest enter the dining area and take seats, The waiter offers.

The food is served on guest's plate in the kitchen, always served the food in right side

It is very personalized and private service

In this service, partially cooked from the kitchen is taken to the gueridon trolly

Each dish is attractively presented and served from a platter- Serve left side

The food is presented or silver platter

The guest enter the dinning area, collect their plates, and go out buffet counters and help themselves

The guest is enter the dining area and select food items

Ex. food court, kiosks, take away, vending

It provides beverage

Having individual dishes listed

Offers a multi course meal

Same offering everyday, such as restaurant

A carefully planned set of menu that is roasted at definite time intervals

It provides information of the range of the food and beverage items offered in a food service outle.

Sequence of meal

A gueridon is a

Type of service guest help themselves at the buffet table

Jollibee is a kind of food establishment

Which table service type, involves waiter bringing food on plate l, showing to the host for approval

Serves hot and cold beverage

In charge of creating wine list, maintaining wine inventory, recommending wine inventory

Also known as the captain

Responsible for carving or portings the foodfor the guest