TLE/TVL MODULE 1
Quarter 1
FOOD and BEVERAGE
SERVICES
WEEK 1: LESSON 1
INTRODUCTION TO FOOD AND
BEVERAGE SERVICES
At the end of this lesson, you should be
able to:
1. Explain concepts in food and beverage
services;
2. Discuss the relevance of the course;
and
3. Explore career opportunities in Food
VOCABULARY
BACK BAR BANQUET BUFFET
A sit-down meal A dining system
A range of served on the
shelves occasion of a
where the guests
displaying formal or serve themselves.
informal event Popular with a large
glassware
such as a number of guests
and bottles. and a small number
wedding party
or a conference. of workforce.
VOCABULARY
CROSS-
CONDIMEN CROCKER CONTAMINATI
TS Y ON
Spices, sauce or Plates, dishes,
cups, and It is a process of
other food
other similar unintentional
preparations
items, transfer
used to enhance
especially ones microorganisms
the flavor or
made of glass, from one substance
to complement or object to
earthenware,
the dish. another, with
VOCABULARY
Gueridon High Ball
Cutlery
Trolley (Long Drink)
Knives, forks,
A trolley used in Alcoholic beverage
and spoons used
F&B Services
for eating or mixed with a large
business on which
serving food. the food can be volume of soft drink
cooked, finished, and served in a tall
or presented to the glass with straw.
guest at the table.
VOCABULARY
Mocktail Pathogen Platter
A non-alcoholic It is a biological A large flat dish
drink prepared agent that
or plate for
causes disease
using fruit juices serving food.
to its host.
or other soft
drinks.
VOCABULARY
Shot Ball Spot
(Short Checking Station
Drink)
Regular surprise A set of tables
Alcoholic drink allocated to
checking
consumed in a conducted to waiters in the
gulp. It is review F&B Services
served in shot standardized establishment.
glass. recipes and
food products to
maintain
VOCABULARY
Table Cover Tine Toque
It is the area s
Parallel or Cooks/Chef’s cap
on the table with multiple
branching
folds represents
for plates, spikes of a the many
glasses, and fork. different
cutlery for
ways a chef
single person. knows to prepare
FOOD &
BEVERAGE
SERVICE
OPERATION
HISTORY OF FOOD SERVICE
ORGANIZATION
Hospitality
The most diverse but specialized industry in the
world.
One of the largest, employing millions of people.
Sectors range from the glamourous 5-star resorts
to institutional areas.
HISTORY OF FOOD SERVICE
ORGANIZATION
Food Service
The most challenging
Whatever the size of the food service
operation, the variety of opportunities
available is endless.
“The Sky is the limit with food service”
HISTORY OF FOOD SERVICE
ORGANIZATION
Etymology of Restaurant
Monsieur Boulanger
Father of the modern restaurant
who sold soup at his all-night tavern on the Rue Bailleul
He called these soup restorantes (restoratives), the origin of
the word restaurant.
The term restaurant (from the French restaurer, to restore)
first appeared in the 16th century, meaning “a food which
restores”, and referred specifically to a rich, high- flavored
HISTORY OF FOOD SERVICE
ORGANIZATION
https://www.academia.edu/31769385/
_Food_and_Beverage_Service_Operation_History_of
_Food_Service_Organization_Module
HISTORY OF FOOD SERVICE
ORGANIZATION
