FOOD AND BEVERAGE

SERVICES
By:
Mr. John Carlo A. Paita
SHS-TVL

QUALITIES OF A
PROFESSIONAL
RESTAURANT
PERSONNEL

QUALITIES OF A PROFESSIONAL
RESTAURANT PERSONNEL

Professional and Hygienic Appearance

Take

a regular bath or shower daily.

Keep hands and feet clean and free from odor.

Hands should frequently be washed and sanitized

Before starting the duty
After handling raw or cooked foods
After handling dirty utensils, materials or equipment
After to the restrooms
After sneezing, smoking or touching any part of your
body
After using or touching cleansing agent
Keep hands and feet clean and free from odor.

QUALITIES OF A PROFESSIONAL
RESTAURANT PERSONNEL
Always

use deodorant and mouthwash, brush teeth at

least three times a day, preferably after each meal.
Fragrance should not be sneeze inducing.
Well-trimmed nails with no polish.
Males should be clean shaven.
Wear clean and neatly pressed uniform.
Wear safe, comfortable, clean and well-polished
shoes.
Avoid excessive jewelry, strictly no earrings for males
and dangling earrings for females.
No visible tattoo.
Maintain a clean and well-kept hairstyle.

QUALITIES OF A PROFESSIONAL
RESTAURANT PERSONNEL
Females

should only wear light make up, avoid the

ghost like foundation.
Avoid mannerisms.
Clip nose and ear hairs, for females, shave armpits.
Never reuse underwear and socks.
Bring handkerchief.
Cut down smoking, alcohol, drugs and sleep a lot.
For men, ties must touch mid buckle.
For women, stockings should be free from runs, no
knee length stockings for skirts.
Keep cuts and sores properly covered.

QUALITIES OF A PROFESSIONAL
RESTAURANT PERSONNEL
Flexible
- restaurant service personnel should be flexible; they must be
able to work after their scheduled time and do work beyond their
designated tasks whenever necessary to avoid delay, discomfort
and displeasure.
Efficient
- it is always important to work for both with quality and
quantity, utilizing time to accomplish tasks with less or no
negative issues of great concern. Efficiency knows what to do
and how to do.
Committed and Loyal
- commitment is the willingness to do things that may have little
or great effect on the management; loyalty is the affirmation of
trust and the deliberation and execution of policies and
regulations that set the limits and boundaries of the operation.

QUALITIES OF A PROFESSIONAL
RESTAURANT PERSONNEL
Responsive
- it is the ability to respond to the needs and wants of the
customer regardless of the ability to discharge.
Enthusiastic
- enthusiasm is the passion to deliver with excellence, the
manifestation of extreme and often uncritical devotion to
satisfy guests.
Resourceful
- from time to time to time there is unavailability of certain
raw materials and inadequacy of products and skills.
Dependable and Honest
- dependable means that the company can depend on the staff
to fulfill the responsibilities for which they are hired; honesty
is a virtue that motivates a person to deliver accordingly and
exactly.

QUALITIES OF A PROFESSIONAL
RESTAURANT PERSONNEL
Articulate and Smart
- these combine skills in the proper handling of customers
by becoming good sales persons displaying strong
interpersonal communication skills and charisma.
Service Oriented
- by nature, service oriented persons always targeting to
give exceptional service to every guests satisfaction.
Knowledgeable
- staff should have sufficient product knowledge of all times
in the menu and beverage list in order to apply
salesmanship and maximize sales in volume.
Responsible
- service staff should know where to lead the guest and
where to accommodate them.

CONSIDERATION FOR HYGIENE

AND SANITATION
ENVIRONMENT
Physical Facilities
Flooring, walls &
ceilings
Equipment
Exhaust systems
Water supply

FOOD HANDLING
Receiving
Storage
Preparation
Cooking
Holding
Serving
Clearing & cleaning
Disposal of waste

PERSONAL
HYGIENE
Grooming
Staff health
Clothing

ENVIRONMENT

Physical Facilities

Well-designed, constructed, installed, operated and

maintained physical facilities of food service
establishment are important to ensure adequate food
safety and sanitation.

ENVIRONMENT

Flooring, Walls and Ceilings

Kitchen floors should be heavy-duty and long lasting

to take in weight of equipment, traffic and personnel.
It should be non-slippery, non-absorbent, free from
bumps and most of all easy to clean.

ENVIRONMENT

Equipment

Contaminated equipment is one of the major causes

of food borne disease outbreaks. Thus, it is crucial
that the food service facility and its equipment are
properly maintained, cleaned and sanitized.

ENVIRONMENT

Exhaust Systems

This must be efficient in kitchen operations to reduce

heat in the work area, to draw out contamination
from spent fuel and to ensure ventilation. Extractor
hoods over hot ranges remove fumes, vapors and
odors.

ENVIRONMENT

Water Supply

Proper sanitary controls for the water supply system,

sewage and liquid waste disposal systems are
necessary in food establishments to prevent the food
contamination and the creation of public health
hazards.

FOOD HANDLING

Storage

There should be a separate storage for the delivered

items and separate stores for different products. The
perishable, dry, general, housekeeping, engineering,
stewarding and beverage stores should have
professional standards that cover the storing their
items. The prime concern is on perishable storage
that should be maintained at -20 C to 0 C while 0
C to -5 C for daily consumption perishables. Dairy
products are kept away from poultry products and
meats from vegetables to prevent crosscontamination.

FOOD HANDLING

Receiving

Hygiene and sanitation start in the receiving area

when raw materials are delivered into the property.
Perishables like meats, fruits, vegetables and dairy
products could be carries of bacteria at the onset. The
receiving area should be tiled and kept clean at all
times.

FOOD HANDLING

Preparation

The dry stores where commodities, tinned and bottled

foods are stored should be kept at 20 C to 25 C
temperature. The issuing of products should be on
the first-in, first-out (FIFO) method to ensure that
foods are not in the stores for a long time.

FOOD HANDLING

Cooking

Food safety experts agree that foods are properly cooked

when they are heated for long enough time and at a high
enough temperature to kill the harmful bacteria that
cause food borne illnesses.
Use a meat thermometer, which measures the internal
temperature of cooked meat and poultry
Cook roast and steak to at least 145 C; whole poultry 180 C
for doneness
Cook ground meat, where bacteria can spread during grinding,
to at least 160 C
Cook eggs until the yolk and white are firm, not runny
Cook fish until it is opaque and flakes easily with a fork
Make sure there are no cold spots in food when cooking in a
microwave oven
Bring sauces, soups and gravy to a boil when reheating.

FOOD HANDLING

Holding

This is the time period between the completion of food

preparation to its actual service.

Correct holding temperature

Keep hot foods hot and cold foods cold.
Hot foods should be kept at 140 F or above.
Cold foods should be refrigerated at 41 F or below.
Use a calibrated probe thermometer to check internal food
temperatures.
Holding hot foods
Transfer hot foods directly to an oven, steam table or other
holding units.
Reheat leftover foods 165 F prior to placing in holding unit.
Stir foods at frequent intervals to evenly distribute heat.
Never combine an old batch of food with a new batch.
Do not rely solely on thermostat gauges of holding equipment.

FOOD HANDLING

Holding cold foods

Keep foods in cold-holding tables, commercial
refrigerated display cases and refrigerators.
Keep food in salad bars and display units
Cover foods held in cold holding units to maintain
temperatures.
Check the temperature of foods on a frequent and regular
basis. Always use a clean, sanitized thermometer.

FOOD HANDLING

Holding

This is the time period between the completion of food

preparation to its actual service.

Correct holding temperature

Keep hot foods hot and cold foods cold.
Hot foods should be kept at 140 F or above.
Cold foods should be refrigerated at 41 F or below.
Use a calibrated probe thermometer to check internal food
temperatures.
Holding hot foods
Transfer hot foods directly to an oven, steam table or other
holding units.
Reheat leftover foods 165 F prior to placing in holding unit.
Stir foods at frequent intervals to evenly distribute heat.
Never combine an old batch of food with a new batch.
Do not rely solely on thermostat gauges of holding equipment.

FOOD HANDLING

Serving

The food service control point encompasses a number

of concerns. It begins with the hygiene of service staff
as servers may also be carriers of bacteria and
contaminants.

A food service employee can contaminate food with his

hands:
After touching anything that could contaminate his
hands.
By being sick with stomach or intestinal bug that cause
vomiting and/or diarrhea or other symptoms.
By having and infected burn, wound or other injury that
is not properly covered.
When taking prescribed or over-the-counter medicines.

FOOD HANDLING

Cleaning and Clearing

A food-safe food service begins with facility that is clean and in good
repair. The entire facility, including both work areas and
equipment, should be designed for easy cleaning and maintenance.

Know the characteristics of Food-safe Facility

It is designed for easy cleaning and maintenance.
The floors, walls and ceilings are free from dirt, litter and moisture.
The service line and serving stations are clean and neat.
The exhaust fans and hoods are clean and operating properly.
Cleaning supplies and chemicals are stored AWAY from food supply areas.
Restrooms are convenient, clean, adequately stocked with soap and paper
towels and have warm running water.
Garbage is kept away from food preparation areas.
Garbage containers are leak proof, water proof, pest proof, durable and
easy to clean
Spills are cleaned immediately.
Garbage is disposed of properly and promptly.
Here is no evidence of infestation from bugs or other pests.

 Being a food handler means to be clean at all

times. Keep in mind that customers health is in
your hands
- Rachel V. Maracha-

QUIZ
Sheet of Paper
Give at least 10 qualities of a good and ideal
restaurant personnel.