SS1 Third Term Catering Practice Lesson Note – Food and Beverage Service Personnel II

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WEEK TWO (2)

TOPIC: FOOD AND BEVERAGE SERVICE PERSONNEL.

SUB-TOPIC: Personnel in food and beverage service areas and functions (contd)

TRAINEE COMMIS/DEBARRASSEUR/APPRENTICE (LEARNER): – During service he/she will keep the sideboard well filled with equipment and may help fetch and carry items as required. The debarrasseur would carry out certain of the cleaning tasks during the preparation periods. He/she may be given the responsibility of cooking after and serving hors-d’oeuvre, cold sweets or assorted cheese from the appropriate trolleys.

CARVER/TRANCHEUR: – Is responsible for the carving trolley and the carving of joints at the

table as required. The carver will plate up each portion with the appropriate accompaniments.

FLOOR SERVICE STAFF/CHEF D’ETAGE/FLOOR WAITER: Are responsible for a

complete floor in an organization or depending on the size of the establishment, a number of rooms or suites. Floor service may be limited to early morning teas and breakfasts with the provision of in-room mini bars and tea and coffee facilities. If full floor service is in operation, the staff will consist of a head floor waiter with the appropriate number of floor waiters working for him. This team of staff is then responsible for the for the service of all meals and beverages (alcoholic and non-alcoholic) in rooms. Correct  knowledge of food and drink and their correct service is very important.

LOUNGE STAF/CHEF DE SALE: Deals with lounge service as a specific duty only in a first class establishment. In smaller hotels, members of the food service staff do these duties. The lounge staff is responsible for the service of morning coffee, afternoon teas, aperitifs and liquors before and after meals. They are responsible for the cleanliness and preparation of the lounge throughout the day.

WINE BUTLER/WINE WAITER/SOMMELIER: – Is responsible for the service of all alcoholic drinks during the service of meals. He must be a sales person. He should have a thorough knowledge of all drinks to be served to of the best wines to go with certain foods, and of the licensing laws in respect of the particular establishment and area.

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