FBS Introduction lesson 1 to 20 to Chapter11
- 1. WELCOME BCCI BTVTED STUDENTS 2ND SEMESTER S.Y. 2023-2024 SUBJECT: FOOD & BEVERAGE SERVICES INSTRUCTOR: JASON M. DALOGDOG FB: SONJA MIKINI DULCE CP NO. 0917-811-4786
- 2. GRADING SYSTEM ACTIVITIES & PERFORMANCE – 50% EXAMINATION & REPORTING – 30% ATTENDANCE & ATTITUDE – 20%
- 5. Food and Beverage Services -can be broadly defined as the process of preparing, presenting and serving of food and beverages to the customers.
- 7. An early type of restaurant begun during the 16th century B.C. in Paris, France and was probably one of the oldest activity in commerce. The first public restaurant before 1765 perhaps offered food services to the public. It started with a soup vendor who prepared a soup made of sheep’s foot and white sauce and was brought into the court. His specialty dish did not compete with the dish prepared by the guild that’s why they let the vendor continue. The vendor’s soup became famous that even the King of France wanted to taste what everyone had been talking about. The soup vendor merchandised the soup as “le restaurant divine”, which came from the Latin word “resturare” meaning to restore. And that is where the word “restaurant” came from, which is a place to restore health. In 1827, New York City, it is where first credited restaurant in United States which is called “Delmonico” The Delmonico Family operated 9 restaurants until 1923. Their restaurants were known for lavish banquet and extensive menu of 371 dishes.
- 8. Cesar Ritz and Augustre Escoffier made popular of specialty dining in Europe. The people who started this field mixed standards with good cooking and distinguished service of food and wine. Food and Beverage Service dominated segments of society, and public dining was then accepted and eventually expanded and made changes in the food and beverage services to accommodate various taste prefereces. John Naisbitt predicted that there would be an unprecedented diversity in the hospitality industry, and that specialty and even ethnic restaurants would come about to satisfy customer needs. He also predicted various catering types would emerge by the end of the 20th century. During the modern days , Hotels are transformed into “a city within a city”.
- 11. THE CATERING ESTABLISHMENT These are the establishments whose main aim is to earn profit by providing food and beverage to the guests as per their demand. Hence, they are also referred as commercial catering, establishments. Such as hotels, restaurants, fast food outlets, bars, pubs, etc. PRIMARY CATERING ESTABLISHMENTS Establishment such as hotels, restaurant and fast food outlet, which are primary catering. SECONDARY CATERING ESTABLISHMENTS In this catering establishment the provision of food & beverage is a part of another business such as welfare catering and industrial catering. THE FOOD AND BEVERAGE SECTOR Work in this industry can range from packaging to preparing, transporting, and serving food or beverages.
- 12. TYPES OF ESTABLISHMENTS PRIMARY SECONDARY HOTELS RESTAURANTS OUTDOOR CATERING BARS AND PUBS POPULAR CATERING RESTAURANTS QUICK SERVICE RESTAURANTS DEPARTMENTAL STORE CATERING CLUB CATERING TRANSPORT CATERING WELFARE CATERING INDUSTRIAL CATERING LEISURE-LINKED CATERING AIRLINE CATERING RAILWAY CATERING SHIP CATERING SURFACE CATERING
- 14. COFFEE SHOP is an establishment that primarily serves coffee (of various types, e.g. espresso, latte, cappuccino). Some coffeehouses may serve cold drinks such as iced coffee and iced tea; in continental Europe, cafés serve alcoholic drinks. A coffeehouse may also serve food such as light snacks, sandwiches, muffins, fruit or pastries.
- 15. SPECIALTY RESTAURANT means a restaurant which serves food prepared from a menu that is influenced by or developed from the culture of a particular people.
- 16. DINING ROOM is a room for consuming food. In modern times it is usually adjacent to the kitchen for convenience in serving, although in medieval times it was often on an entirely different floor level. Historically the dining room is furnished with a rather large dining table and a number of dining chairs; the most common shape is generally rectangular with two armed end chairs and an even number of un-armed side chairs along the long sides.
- 17. GRILL ROOM A restaurant that specializes in grilled food, where often the food can be seen being prepared by the chefs.
- 18. DISCOTHEQUE is an entertainment venue or club with recorded music rather than a live band.
- 19. NIGHT CLUB is an entertainment venue and bar that usually operates late into the night. A nightclub is generally distinguished from regular bars, pubs, or taverns by the inclusion of a stage for live music, one or more dance floor areas and a DJ booth, where a DJ plays recorded music. The upmarket nature of nightclubs can be seen in the inclusion of VIP areas in some nightclubs, for celebrities and their guests. The busiest nights for a nightclub are Friday and Saturday night. Most clubs or club nights cater to certain music genres, such as house music or hip hop. Many clubs have recurring club nights on different days of the week.
- 20. QUICK SERVICE RESTAURANT(QSR) also known as fast food restaurant, is a specific type of restaurant that serves fast food cuisine and has minimal table service. The food served in fast food restaurants is typically part of a "meat-sweet diet", offered from a limited menu, cooked in bulk in advance and kept hot, finished and packaged to order, and usually available for take away, though seating may be provided. Fast food restaurants are typically part of a restaurant chain or franchise operation that provides standardized ingredients and/or partially prepared foods and supplies to each restaurant through controlled supply channels.
- 21. FOOD COURT is generally an indoor plaza or common area within a facility that is contiguous with the counters of multiple food vendors and provides a common area for self-serve dinner. Food courts may be found in shopping malls, airports, and parks.
- 22. CAFES A café is a type of restaurant which typically serves coffee and tea, in addition to light refreshments such as baked goods or snacks. The term "café" comes from the French word meaning "coffee". A café setting is known as a casual social environment where you can find people reading newspapers and magazines, playing board games, studying or chatting with others about current events. It is known also regarded as a place where information can be exchanged.
- 23. CAFETERIA a restaurant or dining room in a school or a business in which customers serve themselves or are served from a counter and pay before eating.
- 24. BAR is a long raised narrow table or bench designed for dispensing beer or other alcoholic drinks. They were originally chest high, and a bar, often brass, ran the length of the table, just above floor height, for customers to rest a foot on, which gave the table its name. Over many years, heights of bars were lowered, and high stools added, and the brass bar remains today. The name bar became identified with the business. Is a retail business establishment that serves alcoholic beverages, such as beer, wine, liquor, cocktails, and other beverages such as mineral water and soft drinks. Bars often also sell snack foods such as crisps or peanuts, for consumption on their premises.
- 26. THE SERVICE STAFF X-FACTOR F- Flexible A- Approachable C- Consistency T- Teamwork O- Ownership R- Respectable
- 27. THE WAITER’S ROLE Waiters or Waitresses are responsible for taking orders and serving food and beverages to guests. They play an important role in guest satisfaction as they are also responsible for checking on customers to ensure that they are enjoying their meals and take action to correct any problems. Waiter or Waitress job description should contain the following duties and responsibilities: Provide excellent customer services Always strive towards best customer satisfaction Greet customers and present menus Make suggestions based on their preferences Take and serve food/drinks orders Up-sell when appropriate Arrange table settings Keep tables clean and tidy at all times Check products for quality Deliver checks and collect payments Cooperate and communicate with all serving and kitchen staff Adhere to all relevant health department rules/regulations and all customer service guidelines
- 29. DIETARY AWARENESS Consuming a healthy diet throughout the life-course helps to prevent malnutrition in all its forms as well as a range of noncommunicable diseases (NCDs) and conditions. However, increased production of processed foods, rapid urbanization and changing lifestyles have led to a shift in dietary patterns. People are now consuming more foods high in energy, fats, free sugars and salt/sodium, and many people do not eat enough fruit, vegetables and other dietary fiber such as whole grains. The exact make-up of a diversified, balanced and healthy diet will vary depending on individual characteristics (e.g. age, gender, lifestyle and degree of physical activity), cultural context, locally available foods and dietary customs. However, the basic principles of what constitutes a healthy diet remain the same.
- 30. REFLECTING EATING HABITS The exact make-up of a diversified, balanced and healthy diet will vary depending on individual characteristics (e.g. age, gender, lifestyle and degree of physical activity), cultural context, locally available foods and dietary customs. However, the basic principles of what constitutes a healthy diet remain the same. How can you change your eating habits? To eat a healthy diet, you may need to make some changes. Remember that you can change your eating habits a little bit at a time. Small changes are easier to make and can lead to better health.
- 31. Here are some ways to make healthy changes in your eating habits: Keep more fruits, low-fat dairy products (low-fat milk and low-fat yogurt), vegetables, and whole-grain foods at home and at work. Focus on adding healthy food to your diet, rather than just taking unhealthy foods away. Try to eat a family meal every day at the kitchen or dining table. This will help you focus on eating healthy meals. Buy a healthy-recipe book, and cook for yourself. Chew gum when you cook so you won't be tempted to snack on the ingredients. Pack a healthy lunch and snacks for work. This lets you have more control over what you eat. Put your snacks on a plate instead of eating from the package. This helps you control how much you eat. Don't skip or delay meals, and be sure to schedule your snacks. If you ignore your feelings of hunger, you may end up eating too much or choosing an unhealthy snack. If you often feel too hungry, it can cause you to focus a lot on food. Eat your meals with others when you can. Relax and enjoy your meals, and don't eat too fast. Try to make healthy eating a pleasure, not a chore. Drink water instead of high-sugar drinks (including high-sugar juice drinks)
- 32. DEVELOPING A HEALTHY DIET Healthy eating doesn’t have to be overly complicated. If you feel overwhelmed by all the conflicting nutrition and diet advice out there, you’re not alone. It seems that for every expert who tells you a certain food is good for you, you’ll find another saying exactly the opposite. The truth is that while some specific foods or nutrients have been shown to have a beneficial effect on mood, it’s your overall dietary pattern that is most important. The cornerstone of a healthy diet should be to replace processed food with real food whenever possible. Eating food that is as close as possible to the way nature made it can make a huge difference to the way you think, look, and feel. By using these simple tips, you can cut through the confusion and learn how to create—and stick to—a tasty, varied, and nutritious diet that is as good for your mind as it is for your body.
- 33. BASIC DIETARY AWARENESS General dietary recommendations for gastroparesis include: Eat smaller, more frequent meals Eat less fatty foods Avoid fiber Avoid foods that cannot be chewed well Foods that are generally encouraged include: Breads, cereals, crackers, ground or pureed meats Vegetables – cooked and, if necessary, blenderized/strained Fruits – cooked and, if necessary, blenderized/strained Juices, beverages, milk products, if tolerated Small, frequent meals Reducing the meal size reduces the distention of the stomach from the meal. By eating smaller meals, you may not feel as full or bloated and the stomach may empty faster. With the reduction in meal size, increasing the number of meals to 4 −6 per day is needed to maintain adequate nutritional intake.
- 34. Avoid foods high in fat Fat can delay emptying of the stomach. Eating less fat-containing foods will decrease the amount of time food stays in the stomach. However, fat containing liquids, such as milkshakes, may be tolerated and provide needed calories. A diet low in fiber is suggested Fiber delays gastric emptying. In addition, fiber may bind together and cause a blockage of the stomach (called a bezoar). Examples of high fiber foods that should be avoided include: Fruits – apples, berries, coconuts, figs, oranges, persimmons Vegetables - Brussels sprouts, green beans, green peas, lettuce, potato peels, sauerkraut Bran/whole grain cereals Nuts and seeds Legumes/Dried Beans – baked beans, lentils, soy beans Fiber supplements for treatment of constipation should also be discontinued if possible.
- 35. Avoid foods that may not be easily chewed. Examples of hard to chew foods include: Broccoli Corn Popcorn, Nuts Seeds Chew food well before swallowing. Solid food in the stomach does not empty well. Dental problems, such as missing or broken teeth, may lead to poorly chewed food. This may add to the problem of inadequate breakdown of food into smaller particles in the stomach for passage into the small intestine for absorption. Position Taking fluids throughout the meal and sitting upright or walking for 1−2 hours after meals may help in the emptying of the meal from the stomach. Vitamins and minerals A daily multivitamin/mineral supplement can be taken if dietary intake is inadequate.
- 36. DAILY ROUTINE We all have habits. Big or small, healthy or unhealthy, our habits combine to form routines that play out every day for us. Most of this is done without us even having to think. That’s why even though we understand the importance of having good habits, sometimes it’s tough to stick to a healthy daily routine. Today, you’ll learn more about why setting a routine can be a challenge. By understanding the root causes for your behaviors, you’ll learn how to make changes and stick with them. You’ll also discover some positive daily routines that can lead you to a healthier and happier life. Finding and adopting the right daily routine will re-energize you and help you regain wasted time. Your mind and body will thank you for the decreased anxiety and extra care you’ve given it. Here’s to a healthier, calmer, and higher-achieving you
- 37. HELPFUL HINTS FOR FOOD AWARENESS 1. Don’t drink sugar calories 2. Eat nuts 3. Avoid processed junk food (eat real food instead) 4. Don’t fear coffee 5. Eat fatty fish 6. Get enough sleep 7. Take care of your gut health with probiotics and fiber 8. Drink some water, especially before meals 9. Don’t overcook or burn your meat 10. Avoid bright lights before sleep 11. Take vitamin D3 if you don’t get much sun exposure 12. Eat vegetables and fruits 13. Make sure to eat enough protein 14. Do some cardio 15. Don’t smoke or do drugs, and only drink in moderation
- 38. 16. Use extra virgin olive oil 17. Minimize your sugar intake 18. Don’t eat a lot of refined carbs 19. Don’t fear saturated fat 20. Lift heavy things 21. Avoid artificial trans fats 22. Use plenty of herbs and spices 23. Take care of your relationships 24. Track your food intake every now and then 25. If you have excess belly fat, get rid of it 26. Don’t go on a diet 27. Eat eggs, yolk and all
- 39. FOOD CULTURE AND RELIGION Understanding the role of food in cultural and religious practice is an important part of showing respect and responding to the needs of people from a range of religious community. Christianity The various faiths of Christianity include Roman Catholic, Orthodox and Protestant. The regulations governing food and drink differ from one to the next, including some faiths that don’t advocate any restrictions. Selected facts include: • Some Catholic and Orthodox Christians observe several feast and fast days during the year. For example, they may fast or avoid meat on Fridays, during Lent or on Good Friday. Some eat fish instead.
- 40. • Most Protestants observe only Easter and Christmas as feast days and don’t follow ritualised fasting. • The ritual of communion is regularly celebrated by many Christians. This involves eating bread and drinking wine (or substitutes) to represent the body and blood of Jesus Christ. • Some Christians don’t drink alcohol. These include many members of the Salvation Army and other Protestant churches. • Mormons and Seventh Day Adventists also avoid caffeinated and alcoholic beverages. Many Seventh Day Adventists don’t eat meat or dairy products. Those that do eat meat don’t eat pork. • Self-denial (of food), or fasting, is sometimes considered to be ‘praying with the body’. It is believed to improve spiritual discipline by overcoming the sensations of the physical world and focusing on prayer and spiritual growth. It may also be used by some Christians as a way to respect those people around the world who regularly face starvation or malnutrition.
- 41. Judaism Judaism can be Liberal or Orthodox, depending on how strictly people follow (adhere to) the Jewish laws. Kashrut refers to the laws pertaining to food in the Jewish religion. Kosher means that a food is ‘fit’ or permitted. Foods such as pork and shellfish are strictly forbidden. The Jewish ‘food laws’ originated more than 3,000 years ago and contribute to a formal code of behaviour that reinforces the identity of a Jewish community. Food forms an integral part of religion in life for a practicing Jew. Other selected facts include: • Foods must be prepared in the right way in order to be Kosher; for example, animals that provide meat must be slaughtered correctly. • The consumption of certain foods, including dairy products and fish, is subject to restrictions; for example, there are rules forbidding the mixing and consumption of dairy products with meats. • Ritualized fasting is also included in Judaism. For example, Yom Kippur – the Day of Atonement – is a Jewish fast that lasts from approximately dusk till dusk. • Jewish feast days include Rosh Hashanah and Passover. • The Passover commemorates the birth of the Jewish nation. The food eaten helps to tell the story of the Exodus; for example, bitter herbs recall the suffering of the Israelites under Egyptian rule
- 42. Islam Moderation in all things (including eating and dietary habits) is central to the Muslim way of life. When done according to the way of Allah, daily acts like eating are considered a form of worship. In Islam, the concept of Halal – meaning ‘lawful or permitted’ – is applied to all areas of a person’s life and includes regulations surrounding food. All foods are allowed (Halal) except for those that are considered harmful. Prohibited foods (and other aspects of life) are called Haram. Other selected facts include: • The list of Haram foods includes pork, alcohol and any products that contain emulsifiers made from animal fats, particularly margarines. • Bread or bread products fermented by yeast may possibly contain traces of alcohol and so may be considered Haram. • Gelatine made from pork or from any other animal that is not Halal is forbidden. (Some gelatines may be Halal.) • Caffeinated drinks such as coffee may be considered Haram. • Muslim fasting periods vary. The month of Ramadan requires mandatory fasting from dawn until dusk as do other dates of religious significance, such as the ninth day of Zul Hijjah.
- 43. Hinduism Hindus believe in the interdependence of life. People who practice the Hindu religion don’t eat meat from animals or any food that has involved the taking of life. They also avoid foods that may have caused pain to animals during manufacture. ‘Karma’ is believed to be the spiritual load we accumulate or relieve ourselves of during our lifetime. If a Hindu consumes animal flesh, they accumulate the Karma of that act, which will then need to be balanced through good actions and learning in this life or the next. Selected facts include: • Many Hindus are vegetarian but this is not compulsory. • Depending on the level of adherence to this belief, in many cases beef is forbidden while pork is sometimes restricted or avoided. • Prohibited animal products tend to vary from one country or region to the next. For example, duck and crab may be forbidden in one geographical location while fish may be part of the staple food for people living in other areas. • Most Hindus do not eat beef or beef products, because the cow is held to be sacred. • Dairy products including milk, butter and yoghurt may be eaten. • Foodstuffs such as alcohol, onions and garlic are thought to inhibit the Hindu’s quest for spiritual enlightenment. They are therefore avoided or restricted. • Fasting depends on the person’s caste (or social standing) and on the occasion; for example, rules regarding fasting depend on whether the day has religious or personal significance.
- 44. Buddhism The dietary rules of Buddhism, which is more of a life philosophy than a religious doctrine, depend on which branch of Buddhism is practiced and in what country. Selected facts include: • In his multiple lives on Earth, Buddha cycled through various animal forms before attaining the form of a human being. Most Buddhists choose to become vegetarian to avoid killing animals. • Similarly to the Hindu concept of Karma, Buddhism proposes that violence or pain inflicted on others will rebound on you, hence the need for a vegetarian lifestyle. Some Buddhists believe that a contributing cause of human aggression is violence against animals. • Some Buddhists avoid meat and dairy products, while others only shun beef. This is affected by cultural, geographical and dietary influences. • Religious dates vary from one region to the next. Mahayana Buddhism, for example, celebrates three festivals for the birth, enlightenment and death of Buddha, while Theravada Buddhists observe all three events on a single day. • Buddhist monks tend to fast in the afternoon. • Buddhist monks and nuns are not allowed to cultivate, store or cook their own food; instead, they must rely on ‘alms’, which are donations from believers. This sometimes includes meats, as monks and nuns aren’t allowed to ask for specific foods.
- 45. WHERE TO GET HELP • Your religious or cultural advisor • Your place of religious observance THINGS TO REMEMBER • Food is an important part of religious observance for many different faiths, including Christianity, Judaism, Islam, Hinduism and Buddhism. • The role of food in cultural practices and religious beliefs is complex and varies among individuals and communities. • If you are providing hospitality to people from different backgrounds, always serve a selection of vegetarian and meat foods on separate trays. • A variety of non-alcoholic drinks should also be available.
- 46. REPORTING (INDIVIDUAL) TABLE NAPKIN FOLDING TABLE SKIRTING TABLE SET-UP/KINDS OF SET-UP WINE MIXING ACTIVITY FINAL EXAMINATION
- 47. REPORTING (INDIVIDUAL) TM I & II/ BOOK DLP,SEMI-DETAILED, DLL,DEMONSTRATION, TOS EXAMINATION ATTITUDE/ATTENDANCE