Restaurant and Food and Beverage Service

What the resources cover

This unit is about how food and drink reach the customer. The mind maps on service styles are a good place to begin. WJEC Catering looks at types of service, including waited service, where waiters take orders and deliver food, and notes its costs and equipment needs. Food Service maps counter, table, cafeteria, buffet, carvery, vended and gueridon service.

Menus have their own flashcards and maps. Menu covers why menus exist, where they are displayed and types such as children's menus. Other decks look at menu development, menu engineering and menu pricing.

Where to start

1. Read a service-styles map such as Types of Food Services so the vocabulary is clear.
2. Move to the menu maps and flashcards.
3. Try Sequence of service and SERVING 101 to check what you know about serving guests, meal checks and allergies such as lactose intolerance.
4. Use Hospitality defintions for hygiene points such as hand washing and HACCP.

Using quizzes and maps together

Take a quiz first and note the questions you miss. Then go back to the matching map and read that branch slowly. Turn the gaps into flashcards and test yourself again a day later.

Many listed items are venue-specific menu tests, such as Coffee Quiz and MOD Pizza Quiz. They are useful if you are learning a particular menu, and they show how product knowledge is tested in practice.

Staff, setting and operations

Several maps cover the restaurant itself: meeting the staff, grooming and hygiene guidelines for servers, table setting, seating guests, restaurant atmosphere and music. Flowcharts such as Procedure- Taking an order set out the steps of a task.

Where it sits

This unit belongs to the Food, Beverage and Events strand of Tourism and hospitality. Pick a map that matches your course, work through a quiz, and then build your own flashcards from what you find hard.