📖 Reviewer: Food and Beverage
Service Operations (Chapters 1–3)
Chapter 2: Preparing the Environment
for Food and Beverage Service
Chapter 1: The Food and Beverage Mise-en-Scène
Service Department
Set the environment (clean tables,
Types of Food and Beverage ready ingredients).
Establishments
Mise-en-Place
Commercial: Profit-focused (fine
Prepare tableware and utensils
dining, casual dining, cafés, bars,
before service.
fast food).
Food and Beverage Equipment
Non-commercial: Service-focused
(hospitals, schools, military). Furniture: Tables, chairs
(indoor/outdoor).
Food and Beverage Staff Traits
Sideboards: Stations for service
Knowledgeable, clean appearance,
equipment.
attentive, good body language,
punctual, honest, service-oriented. Table Appointments:
Food and Beverage Staff Roles o Flatware: Forks, knives,
F&B Manager: Oversees all service spoons.
operations. o Dinnerware: Plates, bowls.
Outlet Supervisor: Manages daily o Glassware: Wine glasses,
outlet activities. water goblets.
Captain Waiter: Manages a o Hollowware: Bowls, pots,
service station. pitchers.
Waiter/Waitstaff: Takes and o Linens: Tablecloths, napkins.
serves orders.
Receptionist: Welcomes guests.
⭐ Kinds of Tableware: Plate, Fork,
Busboy: Assists waiters. Knife, Spoon, etc.
Bartender/Barboy: Prepares and Plates (Dinnerware)
serves drinks.
Dinner Plate: Main courses
Kitchen Staff: Executive Chef, (biggest plate).
Sous Chef, Line Cook.
Salad Plate: For salads or
Room Service Staff: Delivers food appetizers (smaller than dinner
to rooms. plate).
Food Safety and Hygiene Bread Plate: For bread and butter
Strict handwashing and grooming (small round plate).
rules. Dessert Plate: For sweets like
No jewelry, trimmed nails, clean cakes and pastries.
uniforms.
Soup Bowl: For soups (sometimes Red Wine Glass: Bigger bowl for
set on a plate). more aroma.
Charger/Show Plate: Decorative Champagne Flute: Tall glass for
base plate (not for eating). sparkling wine.
Forks (Flatware) Beer Mug/Glass: For serving
beers.
Dinner Fork: For main courses.
Hollowware
Salad Fork: Smaller fork for salads.
Soup Tureen: Large covered bowl
Fish Fork: Special fork for eating
for soup service.
fish.
Coffee/Tea Pot: For serving hot
Dessert Fork: Smaller fork for
beverages.
desserts.
Water Pitcher: For serving water.
Oyster Fork: Tiny fork for shellfish.
Gravy Boat: For serving sauces.
Knives (Flatware)
Dinner Knife: For main course
cutting. Chapter 3: Types of Service and Table
Settings
Steak Knife: Sharp knife for meats.
Types of Menu
Fish Knife: Special design to lift
fish meat easily. A la Carte: Each dish priced
separately.
Butter Knife: Rounded knife for
spreading butter. Table d’Hôte: Set menu with fixed
price.
Dessert Knife: For cutting
desserts. Carte du Jour: Daily specials.
Spoons (Flatware) Beverage Menu: Drinks.
Soup Spoon: Big and round for Banquet Menu: Party events.
soups.
Children’s Menu: Kid options.
Dessert Spoon: For puddings, ice
Table Setting Styles
cream, etc.
Ala Carte Cover: Minimal setting;
Teaspoon: Small spoon for stirring
updated based on order.
tea or coffee.
Table d’Hôte Cover: Complete
Coffee Spoon: Even smaller than
pre-set based on fixed menu.
teaspoon (for espresso cups).
Table Set-up Styles
Tablespoon: Used for serving or
sometimes eating soup. American: Kitchen plated.
Glassware Russian: Platters shown and
served.
Water Goblet: For water.
French: Finished and served at the
White Wine Glass: Smaller bowl,
guest table.
keeps wine cooler.
Family Style: Sharing plates on the
table (Lauriat for Chinese).
Types of Service
Table Service: Waiters serve
seated guests.
Self-Service: Guests pick their
food.
Assisted Service: Combination of
both.
Single Point Service: Counter
service (fast food, takeout).
Specialized Service: Delivery,
room service, hospital trays.
Sequence of Service
1. Welcome guest.
2. Seat guest.
3. Present menu.
4. Take order.
5. Serve food.
6. Settle bill.
7. Bid farewell.
✅ REMEMBER:
Plates and glasses must be clean,
no fingerprints!
Always check table setting
symmetry and neatness!
Guests first, service always
professional and fast!
