-Supervised by outlet manager

-Under the responsibility of room service manager

-Under the supervision of the banquet manager

- in charge of food and beverage service in hotels, restaurants, and food outlets

- responsible to provide friendly and efficient service of food and beverage to all the guests in the room and poolside

Responsible for answering all telephone calls, taking, and processing orders from guests in the room.

- responsible for preparing, set tray and delivering orders to guest rooms.

- serves as a team leader

prepares/mixes alcoholic and non-alcoholic beverages.

- assist in serving drinks to guests

oversees all operation before and after the event.

responsible in serving food and beverages to guest at venues

-Headed by bar managers

welcomes and greets customers and escorts them to their tables.

Known in American service as the dining room

also known as station waiter/ head waiter/ captain waiter

- waiter in charge of specific section or station

- also known as head waiter

in charge of the service for an entire dining room.

- also known as dining room attendant.

- also known as wine steward.

also known as waiter

- deals most directly with the guests once they are seated.

- also known as busboy

Are made up of institutions or different institutions owning or operating food service establishments within the institutional boundaries of school and hospitals

one should practice standard good grooming and personal hygiene.

- all restaurant service personnel must be adaptable and accommodating

- it is expected to be organized, effective, and competent.

- you have to connect yourself to others.

- you know how to get the attention of people.

- the success of the food and beverage outlet may depend on the dedication of its people..

Is a restaurant that serves modurately price food in a casual atmosphere

It is similar to food courts thought is not located inside a mall or shopping area

offers patron a selection of food at a fixed prices

Also known as quickly restaurant

Shop that serves different type of pizzas

Serving tea

An outlet that only serves beverages both alcoholic and non alcoholic

A type of beverage outlet that focuses in serving wine

Is the type of beverage outlet that serves beer

Specializes in serving coffee

A small restaurant serving moderately

This outler has evolved from the traditional cafeteria wherein

An outlet that offers the actual dining experience, which represent the kind of food service based on a certain culture

The food usually takes a backseat to the presentation of the theme and these restaurant attract customer solely on the premise of the theme itself

Is a group of different food service establishments and is usually located in commercial or public areas especially in places where people are concentrated

This industry caters to workers of different categories within its industrial boundaries

Is an establishment that serves the customer with prepared food

is a food service establishment that is an expert in serving beverages and secondarily food

Is a food service establishment that has an expertise in serving both beverage and food

4 Areas of Guests’ Needs

- nutritious food, safe environment

- socialization, attention

- hunger, thirst

- interaction, helping someone

The one who cannot make up his mind regarding the foods that he wants to order

Usually doubtful to the quality of the food and or the way it is prepared.

Guest who sends the items back to the kitchen is a person who knows exactly what he wants.

Guest who are physically challenged.

This needs a little extra care when serving.

Always ask the parents whether they want a high chair for their child. Be careful not to offend the child, make sure that he needs it.

Seeks attention and as a result can be somewhat irritating.

Impresses you with his knowledge and can make you feel frustrated.

Has a diet restriction and will expect the serve to be knowledgeable in answering the question about the menu.

Only orders coffee while reading newspaper, books and sit at a table for a couple of hours.

Many times the price of the menu item is a serious consideration for this guest.

The one who does not leave a tip or in a small amount only, that guest should still be served in the same professional

Shy and soft-spoken individual so listen to him with care.

Typically be accompanied by a sighted person. In this situation the server should not hesitate to offer services when needed.