FOOD & BEVERAGE SERVICE OPERATION

BEVERAGES PREPARATION

A. Non – Alcoholic Beverages
i. Aerated / Spring and mineral waters (natural or

artificial flavours)
 Bottles – glass or plastics
 Still or sparkling
 Natural or artificial

ii. Fresh fruit juices
 Squeezing
 Crushing / Straining
 Blending
 It ready to drink from: canned, bottled, boxes or
dehydrated

iii. Squashes / cordials / syrups
 Squashes - concentrate and made from fruit
juices with addition of sugar or artificial sweetener
and diluted.
 Cordials - same as squashes. Filtered ‘crush’ is a
term used also.
 Syrups - similar to cordials but flavor comes from
fruit bae. Artificial flavours not used.

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iv. Tea
 Making of tea:
 Use of boiling water
 Brewing process
 Straining
 Available in variety of forms

v. Coffee
 Making a coffee
 Use of boiling water
 Infusion
 Straining
 Available in variety of forms

B. Alcoholic Beverages
Beverages service procedure

i. Aerated waters
 All aerated waters may be served on their own,
chilled either in tumblers, goblets or the high ball
glass depending on the requirements of the guest
and the policy of the establishment.

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 They may also accompany other drinks as mixer
such as whisky and dry ginger, gin and tonic,
vodka and bitter lemon.

ii. Natural spring waters / mineral waters
 Natural spring or mineral waters are normally
drunk on their own for medicinal purposes.
 Some mineral waters may be mixed with other
alcoholic beverages to form an appetizing drink.
 It should be drunk well chilled and served in a
goblet or a tumbler.

iii. Squashes
 A measure of squash should be poured into a
tumbler or short stemmed glass containing ice.
 This is top up with iced water or the soda syphon.
The edge of the glass should be decorated with a
slice of fruit where applicable and drinking straws
added.
 At the side table in the lounge the coaster should
be placed down and the glass containing the
squash placed on the coaster.
 The waiter should add ice and enquire whether
the guest wishes ice water or soda to be added.

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 The drinking straws should be placed in the glass.

iv. Juices
 All juices shold be served chilled in the goblet.
 The tomato juice should be served chilled in a
goblet on a doily on an underplate with teaspoon
whereby the worcester sauce should be shaken
and placed on an underplate and offered as the
accompaniment. The goblet may have a slice of
lemon placed over the edge as additional
presentation.
 Fresh fruit juice is to be served similar to the
service of squash. In addition a small bowl of
castor sugar on an underplate with a teaspoon
should be taken to the table.

v. Syrups
 Syrups are never served as drinks in their own
right but generally as flavourings in such items as
cocktails, fruit cups, long drinks and milk shakes.

vi. Mocktails Two or more
 Mocktails are mixed drinks.

ingredients are mixed by one of the following

methods:

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 Shake and strain (in a cocktail shaker with
ice)

 Stir and strain (in mixing glass, with ice)
 Blend (in an electric blender)
 Build (prepared directly in the glass)
vii. Hot chocolate
 The chocolate powder is mixed with hot (but not
boiled) milk before service, usually in the cups in
which it is to be served.
 Hot chocolate is usually served in cups prepared
in the still area.
 The cup are served from the guests’ right

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BEVERAGE PROCEDURES

Alcoholic beverages

Procedure of serving table wine:

 Once the wine is ordered, it has to be requisitioned
from the wine store.

 The wine bottle is presented to the host for approval
from his right, with the label facing him.

 White wine glasses are placed just below the water
goblet to the right. Red wine glasses are placed
below the white wine glass to the right.

 Remove the seal of the bottle at the sideboard and
with a corkscrew uncork the bottle.

 Place the corkscrew with the cork on a side plate of
the guest for the host to approve.

 The cork should be wet and firm. Wipe the bottle
mouth and inner neck with a clean cloth.

 Wrap the bottle with a clean napkin and pour a little
into the host’s glass for him to taste and approve.

 After the host had approved, change his glass with a
fresh one, then proceed to serve the guests clockwise
(ladies first and host last). While pouring the wine
observe the following rules:
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 Pour the wine gently without making contact
between mouth of the bottle and the rim of
the glass

 Only three-fourth of the glass should be filled.
 Once the glass is filled, twist the bottle to one

side with a jerk to avoid spillage.
 For white wine or champagne, place the bottle in an

ice bucket to the right of the host and cover the
mouth of the bottle with a clean napkin.
 If it is red wine, place it straight on the tables with a
napkin folded around or in a red wine basket.
 Refill the glasses as and when they become empty.

Coffee and tea

The procedure for serving coffee and tea at table will
vary, depending on the venue, the style of service and
the equipment available. The preparatory steps for
coffee and tea service are the same.

 Take the order
 Place the accompanying items (milk, sugar, and, if

required, cream and lemon) on the table. An

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underliner may be used to present these items. Make
sure the sugar bowl has a clean spoon with it.
 Place a cup and saucer, and a teaspoon from each
guest’s right. If coffee or tea being served with
cheese or dessert, or for afternoon tea, the cup and
saucer are placed to the right of the cover.
 If tea or coffee are being served at the end of a meal
after the table has been cleared, the cup and saucer
should be placed bear the centre of the cover.
 The handle of the cup should be to its right, and a
teaspoon should be placed at a 45 degree angle on
the saucer just behind the handle

153

REFERENCES

Books

Anthony J. Strianese & Pamela P. Strianese. (2003).

Dining Room and Banquet Management.

Canada: Library of Congress Cataloging-in-

Publication Data

Ahmed Ismail. (1999). Catering Sales and Convention
Services. New York: Dekmar Publisher

Bridget Jones. (2006). Best – Ever Comfort Recipes.
London: Southwater

Dennis Lilli rap, John Cousins and Robert Smith. (2002).
Food and Beverage Service 6th Edition. Euston Road,
London: Hodder and Stoughton

Emily Chalmers. (2005). Table Inspiration. United
States: Ryland Peters & Small

Graham Brown, Karon Hepner, Alan Deegan. (1994).
Introduction to Food and Beverage Service. Kuala
Lumper: English. Pearson Education Limited.

Kamariah Binti Shahland, Rozita Binti Shahid, Nawawi
Bin Mohd. Jan. (2005). Penyediaan Masakan Barat
154

Dan Timur. Kuala Lumpur: Dewan Bahasa Dan
Pustaka.
Laurence & Gilles Laurendon. (2003). Dairy Cookbook.
London: Hachette Illustrated UK, Octopus Publishing
Group Ltd
Laurent Duchene & Bridget Jones. (2005). Desserts.
United Kingdom: Carroll & Brown Publishers Limited
Maria Villegas, Sarah Randell. (2005). The Food Of
France. Canada: Whitecap Books.
Narimah Binti Ismail, Hasanah Binti Mohd. Shah. (2005)
Penyajian Makanan Dan Minuman. Kuala Lumpur:
Dewan Bahasa Dan Pustaka.
Pamela Westland. (2005). The Table Decoration

Book. London: Quantum Publishing Ltd
Sondra J. Dahmer, Kurt W. Kahl. (2002). Restaurants

Service Basics. Canada: John Wiley & Sons, INC.

155

Internet
http://www.businessoftware.com/DemoDownload/
Restaurant/rest_man.pdf

http://digitalcommons.calpoly.edu/cgi/viewcontent
.cgi?article=1035&context=agbsp

http://www.iplanner.net/business-
financial/online/how-to
articles.aspx?article_id=restaurant-business-plan

http://restaurants.about.com/od/restaurantconcep
ts/a/How-To-Choose-A-Restaurant-Concept.htm

http://restaurants.about.com/od/glossaryofterms/
a/Concepts.htm

http://restaurants.about.com/od/restaurantconcep
ts/a/Fine_Dining.htm

http://www.foodservicewarehouse.com/restaurant
-equipment-supply-marketing-articles/restaurant-
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restaurant-menu-items/c28020.aspx

http://www.foodservicewarehouse.com/restaurant
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156

management-and-operations/restaurant-server-
training-guidelines/c28036.aspx
http://wvde.state.wv.us/hstw/documents/PBL/IIIA
/The%20High%20School%20Food%20Court.pdf
http://www.superpages.com/supertips/outdoor-
catering.html
http://www.netplaces.com/starting-catering-
business/required-skills-for-a-caterer/the-caterers-
skill-set.htm

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GLOSSARY

A

A la carte – French phrase which means that each menu
item is charged for separately (i.e., there are no package
deals for a complete meal).

Accompaniment - A condiment offered to a guest to
add/remove the flavor of a dish

American service – Method of service in which food is
cooked in the kitchen, portioned onto individual plates by
the cook, and served by the waiter.

Aperitif - French word for “light drink”. An aperitif is
served at the start of a meal to excite the palate.
Champagne and sherry are common aperitifs.

Appetizer – food or drinks served to whet the appetite
before the main course (see Hors d’oeuvres).

B

Bagel - Type of hard bread roll

Bisque - Fish soup made with shellfish

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Blini - Small thick savoury buckwheat pancake.
Accompaniment to caviar
Bolognaise - A meat and tomato sauce
Brandies - Brandies are a variety of alcoholic beverages
that are obtained from distilling wine.
Brandy - Spirit distilled from wine
Buffet - Allows attendees to choose the types and
amounts of food items. Buffet allow for more than one of
each menu types to be served
Busboy/Girl - American term indicating a person who
carries out clearing duties in a food and beverage service
area i.e. clearing table-ware, crockery, glass etc. however
is also used as a general term meaning waiter or server
Butter (beurre) - To coat or brush the inside of a mould
or dish with butter
C
Calamari - Squid

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Canapé - Small pieces of bread, usually toasted, or
biscuits covered with a variety of savoury item, often
served as appetizer

Canteen - Style of restaurant found in a school, hospital
or industrial catering

Caramel - Burnt sugar, commonly known as ‘Black Jack’

Cart - Sometimes called an “AV cart”, used to transport
other AV devices, such as a monitor, a slide projector and
an overhead projector

Celsius – Scale of measuring temperature. The freezing
point is arbitrarily set at 0o; the boiling point at 100o. The
distance between these two points is divided onto 100
equal degrees. Degrees F = 9/5 (degrees C) + 32
degrees.

Chafing Dish - Style of frying pan used for cooking at
the table

Chef - Leader of those involved in food preparation

Chef de rang – French for chef of rank or the principal
waiter in the French restaurant system.

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Cloche - Dish cover with a handle at the top and used to
keep food hot
Cognacs – Named after the town of Cognac in France,
is a variety of brandy. It is produced in the wine-growing
region surrounding the town from which it takes its name.
Communication - Process of transmitting a message
from a sender to a receiver
Commis de rang – French for assistant waiter.
Condiment - A seasoning offered to the guest to give
added flavour/contrast to a dish served
Continental Breakfast - Lighter version of the
breakfast buffet that serves cold food items and hot/cold
beverages in buffet style
Cordials - Usually recognized as a concentrated fruit
squash, such as lime cordial
Coriander - Herb or spice with a bitter flavour; used in
Asian cuisine

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Croissant - Crescent shaped roll, usually made in similar
way to puff pastry and sweet to the palate. Often served
at breakfast

D

Dessert - Typically the last course of a meal. Western
tradition calls for some sort of sweet concoction to be
served. Fruits, cheeses, cakes, pies, tarts, flans, and
cookies can all be served as dessert.

Du Jour - Of the day

E

Entrée – French term for main course of the meal. It is
usually the most expensive item of the meal.

F

Facility - Hotel, banquet hall, conference center,
convention center or any other venue that has space for
an organization to use

Feedback - High-pitched squeak or squeal that results
when audio from the speaker system recirculates through
a microphone

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Fettuccine - Thin ribbons of pasta similar to tagliatte
French service – Elaborate service in which the kitchen
does only part of the work. The final preparation and
apportioning is done at the table in the dining room
G
Garnish - Ingredient which decorates accompaniments
or complete a dish. Many dishes are identified by the
name of their garnish
Guéridon – In French service, a side table, usually on
wheels, at which the waiter prepares food at tableside
H
High Tea - A British tradition considered a meal in itself.
A selection of small sandwiches, fruit, and/or desserts is
served with tea. Served late in the afternoon, high tea
can be used as the last course of an early dinner
Hors d’oeuvres – French for bite-sized morsels often
picked up by the fingers and eaten as appetizers.

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L

Lentil - Type of bean, rich in protein and the basic
ingredient of dhal

Liquor – A distilled or spirituous beverage, as brandy or
whiskey, as distinguished from a fermented beverage, as
wine or beer.

M

Marketing - Positioning a product as ideal for a
customer’s needs. Marketing is the driving force behind
sales in any operation. Marketing supports selling by
creating awareness of a product or service

Menu Planning - Formulating and implementing the
food-and-beverage-related aspects of an event

Mineral Water - Indicates a water containing various
minerals which are said to promote health; may be still
or sparkling

Mobile Kitchen - Essentially a kitchen on wheels, this
vehicle is used primarily by small caterers who need not
create large amounts of food in a short time

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Mousse - A light and fluffy mixture, which may be sweet
or savoury, hot or cold

N

Naan - Flat, but fluffy and light, leavened bread

O

Outside/Outdoor Catering - Providing food/beverage
and the requisite logistical support and service to clients
in a venue other than a hotel or a stand-alone banquet
facility.

P

Pasta - Pastes made from wheaten semolina, in a variety
of shapes, and dried - among the best known are
macaroni, spaghetti, vermicelli, noodles and ravioli

Patrons – A person who is a customer, client, or paying
guest, especially a regular one, of a store, hotel, or the
like.

Plated - Prepared meal that is served

Preserve - In food service this indicates assorted jams
that may be offered at either breakfast or afternoon tea

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Promotion mix – A company’s total marketing
communication program

Prix fixe – A fixed price charged for any meal chosen
from the variety listed on the menu.

Pumpernickel - A dark brown or black rye bread. May
be used as a base for canapés

Punch - An alcoholic beverages made up of a wine base
with spirits, fruit juices or water added to taste and
flavoured with spices and citrus fruits

R

Reception - Function designed to promote mingling and
communication among attendees

Rechaud – French for chafing dish mounted on a rolling
cart, or guéridon, used to prepared special dishes and
keep food warm.

Replenishing – to make something full again by
replacing what has been used

Roast (rotir) - To roast

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Russian service – Serving system in which the waiter
or waitress picks up large platters of food in the kitchen
and bring them to the table, where he or she divides the
food among the dinners.

S

Salad - Usually the second course of a meal, or the first
if no appetizer is served. A salad can have any
combination of fruits, vegetables, cheese or even edible
flower

Samosa - Small deep fried pastry coated food item with
a spicy meat or vegetable filling

Spring Roll - A dish of Chinese origin, made up of a
pancake type roll filled with minced meat and vegetables
that is deep fried

Staffing - The number of servers and other operational
staff needed to execute a function

T

Table d’hôte – Complete meal, usually including dessert
and beverage, offered for a single fixed price.

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Table side - Preparation that requires an attendant at
each dining table to prepare the food
Tandoori - Indicates food that has been cooked in a
tandor e.g. Tandoori Chicken
Themed station - Station that combines foods or similar
origin, taste or look
Turnover - Process by which a group salesperson makes
the catering and/or convention service department aware
of the details of a group

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Synopsis

Food and beverage (or food service) operations are
concerned with the provision of food and a variety of
beverages within the business which involves various
tasks and activities of a service personals such as;
getting the service area ready, planning for the layout
and decorations and delivering the service.

This book provides a compilation of notes from three
respective lecturers from food and beverage service &
operation course in polytechnic. It delivers the
knowledge, skills and attitudes of service personnel in a
restaurant operation, that is comprehensively being
covered in six written chapters. Each topic is well
discussed for the students for a better understanding of
the concept of food and beverage service & operation.

The chapters are tailor-made and organized accordingly
based on the syllabus of the food and beverage service
course for the students. The knowledge of food and
beverage service & operations covers all the essential
information of service areas and equipment, menu
knowledge, the specialized serving techniques,
beverage and the beverage service techniques, as well
as the supervisory aspect of a supervisor in a restaurant.