The book provides the fundamentals of professional food and beverage service in a restaurant, room service, and banquets. It outlines procedures and standards in line with ASEAN standards, including compliance to standards of food safety and hygiene The contents include 1) Restaurant Service - basic preparations, Mise-en place and table set up, taking and serving orders, beverage service, bill settlement , clearing tables, closing the Restaurant 2) Promoting Food and Beverages -Product knowledge, Suggestive Selling, with scripted dialogue, illustrations 3) Hotel Room Service – Preparations, Taking & Serving Orders, Clearing, Bill Settlement 4) Banquet Service –Booking Procedures, Preparing for Service, Set up and Mise-en-place, Providing Banquet Service and
5) Customer Relations - handling guest concerns and complaints, detailed techniques in building customer goodwill, in dealing with difficult customers and in responding to customer needs to sustain their customer satisfaction.
The learning modules cover the CORE COMPETENCIES under the TESDA Regulations on FOOD AND BEVERAGE SERVICES NC II, making it an ideal textbook for trainees who are being prepared for a competency test and for TESDA certification. Written and practical test materials are also provided at the end of each chapter, serving as a tool for self-check and competency assessment. The texts are enriched with graphics and illustrative examples in a real industry setting, making it easier to understand, even for beginners in Food Service
