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Course
Rhythmic Activities (PE002)
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University of Caloocan City
Academic year: 2022/2023
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PROFESSIONAL ELECTIVE
REVIEWERS
JOB POSITIONS AND RESPONSIBILITIES WITHIN THE HOSPITALITY INDUSTRY
JOB DESCRIPTION is the term used to describe the duties and responsibilities for a particular job.
JOB SPECIFICATION is the term used to describe necessary qualities and minimum qualification that
one may possess that require the job position to perform well in his/her work area.
FOOD and BEVERAGE MANAGER/DIRECTOR
Responsible for setting up food and beverage policies.
Implementing the establishment policies
Managing F&B outlets(bars and restau) and hotels banquet halls
RESTAURANT MANAGER – reports to F&B Manager or General Manager
Ensures that the service team provides detailed attentionto the guest and delivers quality
standards to meet the target revenue goals.
Responsible for the profitability of the restaurant.
Plan, propose and monitor the budget for the year
SENIOR CAPTAIN ( Reataurant Supervisor) – reports to restau manager or F&B Beverage Manager
Perform and carry out the responsibility of the restaurant manager in his/her absence
CAPTAIN ( Headwaiter) – reports to senior captain or restau manager
Also known as the headwaiter or chef de rang in French
Responsible for a station or set of tables
Train and supervise restaurant servers in providing high standards of service
HOSTESS- reports to senior cap or restau manager
Handles the table reservations , receives guest at the front door
Attend briefings before restaurant opening
Clean and arrange the hostess desk and menu cards
WINE BUTLER (Sommelier)- reports Senior Captain or Restau Mnager
Specializes in wines and spirits and provides beverage service at the table side from a wine
trolley.
Requisition of wines and spirits from the bar
Clean, prepare, and display wines and spirits on the trolley
The sommelier is responsible for the service of all alcoholic drinks and non-alcoholic bar drinks
during the service of meals.
Carver/trancheur
Specializes in carving roats at the table side
Requisition of roast meat from the kitchen
Carve and serve ordered meat cuts as to the standards of the restaurant
BUSBOY (Assistant Waiter)
Clear the tables and replenish the supplies on the sideboard
Helps the stewards in mise en place
Attend briefing before restaurants opening
STEWARD/ STEWARDESS (WAITER)
Also know as waiter or server or commis de rang in french
Provides essential service to the guest.
Must be equipped with the basic need s of food servce operations, such as pen, pads matches
and bottle opener
HISTORY OF THE FOOD SERVICE INDUSTRY
The modern concept of preparing food as a craft and a form of business can be traced all the
way back to at least the 11th century with medieval guilds. Guilds were made up of various
types of merchants and craftsmen, and each guild provided a specialized good or service to the
community. The guilds established more of an organized system within local economies and
allowed people to purchase and trade from a variety of highly specialized vendors.
Bakers and butchers are just two examples of specialized food craftsmanship. Guild members
would pass on their knowledge to new generations by hiring apprentices. These apprentices
would train under the established experts and learn the specific skills required of the profession.
The guild system eventually fell out of favor in economic systems, but the concept of the
apprenticeship is still very common in the culinary profession today, and many young chefs learn
their craft through mentorship and job shadowing under the guidance of experienced chefs and
food professionals.
THE FOOD SERVICE INDUSTRY
The foodservice (US English) or catering (British English) industry includes the businesses,
institutions, and companies which prepare meals outside the home. It includes restaurants,
school and hospital cafeterias, catering operations, and many other formats.
Suppliers to foodservice operators are foodservice distributors, who provide small wares
(kitchen utensils) and foods. Some companies manufacture products in both consumer and food
service versions. The consumer version usually comes in individual-sized packages with elaborate
label design for retail sale. The foodservice version is packaged in a much larger industrial size
and often lacks the colorful label designs of the consumer version.
The foodservice cycle can be used as a basis to analyze and compare how different foodservice
operations work.
It provides a standard template or checklist so that information about a specific operation can
be collected and organized in a specific way. This can then be compared with the same
information collected on other foodservice operations.
The foodservice cycle is also a dynamic model in that it can be used to help understand
how an individual operation works. Difficulties in one element of the cycle will cause
difficulties in the elements of the cycle that follow.
STAFF ATTRIBUTE
Professional and hygienic appearance
Knowledge of food and beverages and technical ability - must have sufficient knowledge of all
the items on the menu and wine and drink lists in order to advise and offer suggestions to
customers.
Punctuality - Punctuality is all-important. If staff are continually late on duty it shows a lack of
interest in their work and a lack of respect for the management and customers.
Local knowledge- staff should have some knowledge of the area in which they work so they
may be able to advise customers on the various forms of entertainment offered, the best means
of transport to places of interest and so on.
Personality- Staff must be tactful, courteous, good-humoured and of an even temper.
Attitude to customers- correct approach to the customer is of the utmost importance.
Cultural awareness - cultural diversity of customers is increasing and this is reflected in factors
such as language, dress and traditions as well as dietary
Memory- good memory is an asset to food and beverage service staff. It may help them in
various ways in their work if they know the likes and dislikes of customers,
Honesty- Trust and respect in the triangle of staff, customer and management relationships
lead to an atmosphere at work that encourages efficiency and a good team spirit among the
food and beverage service operators.
Loyalty- Staff obligations and loyalty are first to the establishment in which they are employed
and its management.
Conduct- Staff conduct should be impeccable at all times, especially in front of customers.
Sales ability- All members of staff reflect the image of the establishment. They are sales people
and must therefore have a complete knowledge of all forms of food and drink
Sense of urgency- staff must develop a sense of urgency in their work. This should be promoted
by management by displaying a ‘do as I do’ attitude, leading by example.
Complaints- Staff should have a pleasant manner and demonstrate courtesy and tact, an even
temper and good humour.
Contribution to the team - staff should be able to work as part of a team within and between
departments.
ORGANIZING and MANAGING FOOD SERVICE ESTABLISHMENT
Organizing a food service establishment like restaurant, fast food and cafeterias is risky although
it can give you sample profit in return a s long as the establishment is properly managed and
organized.
FACTORS TO CONSIDER IN ORGANIZING A FOOD SERVICE ESTABLISHMENT
1. MENU ITEMS – most important; could be one of the main attractions of food service
establishment.
2. Food Quality- defined as the degree of excellence in food products.
Level of Quality is determined by 3 elements:
The quality of food ingredients.
The professional skill of those preparing the food
The time and effort expended on food preparation
3. Menu Prices- can vary depending on an outlets target sales goal, market, and prevailing prices
of food items.
4. Service – food service operators may provide a number of different services arrangements for
their customers. ( table service, counter service, room service, take out delivery)
5. Ambience- term used to refer to the aesthetic or emotional impact of an establishment on its
customers.
3 FORMS OF COMMUNICATION
Face to face
Telephone Communication
Written Communication
5 MASLOW’S HIERARCHY OF HUMAN NEEDS
SELF ACTUALIZATION
ESTEEM NEEDS
LOVE AND BELONGINGNESS
SAFETY NEEDS
PHYSIOLOGICAL NEEDS
5 CHARACTERISTICS OF CUSTOMER SERVICE (atl east 3)
Good customer service is often characterised by:
meeting/exceeding customer expectations
knowing the benefits/features of the services and products on offer
being able to listen actively
being friendly and polite
avoiding the use of jargon
forming professional relationships with customers
achieving customer satisfaction.
Was this document helpful?
Reviewer- QUIZ - VVFVDF
Course: Rhythmic Activities (PE002)
31 Documents
Students shared 31 documents in this course
University: University of Caloocan City
Was this document helpful?
PROFESSIONAL ELECTIVE
REVIEWERS
JOB POSITIONS AND RESPONSIBILITIES WITHIN THE HOSPITALITY INDUSTRY
JOB DESCRIPTION is the term used to describe the duties and responsibilities for a particular job.
JOB SPECIFICATION is the term used to describe necessary qualities and minimum qualification that
one may possess that require the job position to perform well in his/her work area.
FOOD and BEVERAGE MANAGER/DIRECTOR
Responsible for setting up food and beverage policies.
Implementing the establishment policies
Managing F&B outlets(bars and restau) and hotels banquet halls
RESTAURANT MANAGER – reports to F&B Manager or General Manager
Ensures that the service team provides detailed attentionto the guest and delivers quality
standards to meet the target revenue goals.
Responsible for the profitability of the restaurant.
Plan, propose and monitor the budget for the year
SENIOR CAPTAIN ( Reataurant Supervisor) – reports to restau manager or F&B Beverage Manager
Perform and carry out the responsibility of the restaurant manager in his/her absence
CAPTAIN ( Headwaiter) – reports to senior captain or restau manager
Also known as the headwaiter or chef de rang in French
Responsible for a station or set of tables
Train and supervise restaurant servers in providing high standards of service
HOSTESS- reports to senior cap or restau manager
Handles the table reservations , receives guest at the front door
Attend briefings before restaurant opening
Clean and arrange the hostess desk and menu cards
WINE BUTLER (Sommelier)- reports Senior Captain or Restau Mnager
Specializes in wines and spirits and provides beverage service at the table side from a wine
trolley.
Requisition of wines and spirits from the bar
Clean, prepare, and display wines and spirits on the trolley
The sommelier is responsible for the service of all alcoholic drinks and non-alcoholic bar drinks
during the service of meals.
Carver/trancheur
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