Food and Beverage Services

It is the most common of all the systems in foodservice.

• Conventional

• Assembly-Serve

• Centralized (Commissary)

• Ready-prepared

The food is purchased then stored either chilled or frozen for later use and then it will be portioned and reheated before serving to the customers.

• Conventional

• Ready-prepared

• Centralized

• Assembly-serve

The food is produced onsite and it is usually chilled or frozen then reheated and served to customers.

• Conventional

• Centralized

• Ready-prepared

• Assembly-serve

It is also known as food factory where the food is prepared in one place then transported to satellite kitchens.

• Conventional

• Centralized

• Ready-prepared

• Assembly-serve

Always answer the phone call promptly, preferably within ___________ rings.

• one

• two

• three

• four

Address men customers as “Sir” and women customers as ___________.

• Miss

• Mrs

• Ma'am

• Madam

Always end the call by saying, “_________________.”

• Thanks

• Goodbye

• You are welcome

• Thank you for calling

Try to always leave a set number of tables for walk in guest.

• Limiting sales potential

• Higher profit and tips

• Easier kitchen and staff management

• Cost of no-show

Reservation tends to bring large groups and they tend to spend more and tip better.

• Limiting sales potential

• Higher profit and tips

• Easier kitchen and staff management

• Cost of no-show

When you know how many people are coming, planning in the kitchen is easier.

• Limiting sales potential

• Higher profit and tips

• Easier kitchen and staff management

• Cost of no-show