1. FOOD AND BEVERAGE OPERATIONS MANAGEMENT

2.  Service: systems eg table service, counter service, à la carte, table d’hôte, silver service,  guéridon service.

3.  Bistro – friendly, small, basic cooking, but not snacks proper meals.  Coffee shop – serves meals Too, long bar, one plate Items, and lots of coffee and Baked goods

4.  First class restaurant – formal restaurants with classical preparation and presentation of food with table service ( Silver, Gueridon, plated ) often associated with classic cuisine.

5.  Restaurant – wide variety / level of service falls under this category.

6.  Table service is food service served to the customer's table by waiters and waitresses, also known as "servers".  Table service is common in most restaurants, while for some fast food restaurants counter service is the common form. For pubs and bars, counter service is the norm in the United Kingdom. With table service, the customer generally pays at the end of meal. Various methods of table service can be provided

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8.  Counter service is a type of hospitality strategy that is used in bars, pubs, and some restaurants.  Sometimes referred to as bar service, this approach to serving customers involves providing food and drink at a counter or bar,  rather than at a table. Over the years, two specific forms of counter services have evolved, with both approaches used around the world.

10.  In the culinary arts, the expression à la carte signifies a menu item that is priced individually, rather than as part of a meal.  This is the opposite arrangement of a prix fixe (pronounced "pree feeks") menu, where a diner might order a pre-set array of courses, such as appetizer, main course and dessert, for a set price.

12.  Also known as set menu or set meal.  Table d'hôte is a French phrase that literally means "the host's table". The term is used to denote a table set aside for residents of a guesthouse, who presumably sit at the same table as their host.  The meaning shifted to include any meal featuring a set menu at a fixed price. In the original sense, its use in English is attributed as early as 1617, while the later extended use, now more common, dates from the early nineteenth century. This meaning is not used in France.  À la carte, the opposite of table d'hôte  Listen to audio clip

16.  Gueridon Service is a term used in the restaurant business to refer to "trolley service." Food is cooked, finished or presented to the guest at a table, from a moveable trolley.  The food being served is usually partially or mostly prepared in the kitchen -- certainly any prep work such as chopping onions, actually cooking crêpes, etc, is done there. The water then does the final assembly or cooking on the trolley at the side of the restaurant customer's table. This might involve flambéing an item, or carving it, or tossing a salad

17.  There are several reasons for Gueridon Service:ensures  exact serving temperature and stage for any dishes sensitive to this;  turns food into entertainment;  creates an atmosphere of sophistication;  stimulate demands in other guests for that level of attention.

21.  Personal Health and Hygiene   Wash your hands regularly throughout the day. This includes: a thorough wash before starting work and after visiting the W.C. Also after handling raw food, combing or touching hair, eating, smoking, coughing or blowing your nose, handling waste food or refuse, handling cleaning chemicals or equipment, and after putting on a waterproof dressing if required.   Keep fingernails short and clean   Use disposable gloves as ad-vised by the catering officer   Cover cuts with a waterproof dressing   Keep the head and all hair covered. Wash hair regularly   Remove protective clothing when using the W.C. or leaving the food premises   Remove all jewellery, including watches, and nail varnish.

22.  Smoke   Scratch your head or comb your hair in the kitchen   Touch your mouth or nose or bite your fingernails, eat sweets, chew gum or taste food with as un-washed spoon or your fingers   Do not eat in the kitchen or take food home with you

23.  Lets Do a Practical on  Basic Napkin folding – watch video  Carrying 3 plates  Setting tables  Clearing tables  Serving food and drinks  Meeting and greeting guests  Seating guests

24.  Lillicrap, D Cousins, J Smith, R 2002 Food and Beverage Service, Hodder and Stoughton Educational, London, U.K.  http://www.berkeley- scott.co.uk/download/SilverServiceA5.pdf http://www.berkeley- scott.co.uk/download/SilverServiceA5.pdf