This document provides an overview of food and beverage service including: 1. Types of menu, menu functions, food sequence, types of services like banquet and family service. 2. Details on types of silverware, chinaware, glasses and napkin folds. 3. Basic bar items and skills like the 3 bucket washing method and polishing silverware. 4. Food and beverage placement and serving order.

1. FBS NC II Reviewer
A free reviewer for students who will take the Food and Beverage Services FBS NC II Assessment. These are
notes that may not be complete and may differ from the actual assessment. Use as a helpful guide.
Sunday, July 24, 2011
Food and Beverage Services (FBS) NC II Free Reviewer
Types of Services
Banquet (Bucket) Service
• For group of person
• Fixed price
• e.g. typical function
Family Service
• Food are prepared in the kitchen and served in platter in the table
• Started by head of the family
English Service
• Private dinner
• Typical private dinner
• Fine dining set-up
• w/ Wine service
Luriat Service
• A plate with rice, meat, vegetable & dessert
• Big plate with complete meal
Apartment/ Blue Plate Service
• Similar with family service, difference is location
• Located in apartment
Tray Service
Types of Menu
1. A la Carte - combo meal
2. Table d' Hote - Specific Menu w/ specific price
Classes of Menu
1. Special party - e.g. weddings, baptismal
2. Cycle - preparation of food is combination of lunch and dinner
Menu Functions
1. Breakfast
2. Morning/ A.M. Snack
3. Brunch (Breakfast + Lunch)
4. Lunch
5. Afternoon/ P.M. Snack (2 - 3 P.M.)
6. Merienda Cena (5 P.M.)
7. Dinner
8. Midnight Snack
Food Sequence
1. Appetizer
2. Soup
3. Salad
4. Main Course/ Entrée
5. Dessert
6. Beverages

2. Silverwares: Spoon
SPOONS
• Sugarspoon - a piece of cutleryusedforservinggranulatedsugar.Thistype of spoonresemblesateaspoonexcept
that the bowl isdeeperandoftenmoldedinthe shape of asea shell,givingitthe name sugarshell.Sugarspoonsare
sometimescalled"sugarshovels"because of theirrectangularshape anddeepbowl.
Ice CreamSpoon
• Dessertspoon — intermediateinsize betweenateaspoonand a tablespoon,usedineatingdessertandsometimes
soupor cereals.
• Teaspoon— small,suitableforstirringandsippingteaorcoffee,standardcapacityone thirdof a tablespoon.
Examples:
o Grapefruitspoon or orange spoon — tapersto a sharppointor teeth,usedforcitrusfruitsand melons
o iced tea spoon/ Long tea spoon — witha verylonghandle
• Soup spoon— witha large or roundedbowl foreatingsoup.Example:
o cream-soupspoon — round-bowled,slightlyshorterthana standardsoupspoon
• Dinnerspoon
• Table spoon

3. Silverware:Forks
Cocktail fork - A small forkresemblingatrident,usedforspearingcocktail garnishessuchasolives.
Cake fork
Tea fork
Escargot - or snail forkisa two-prongedsmall fork usedtoeatescargotor snails,aFrenchdelicacy.
Dessertfork - a fork usedforeatingcertaindesserts,usuallysomewhatsmallerthanadinnerfork.
Fishfork
Salad fork - Similartoa regularfork,but maybe shorter,or have one of the outer tinesshapeddifferently.
Dinnerfork
Table fork
Silverwares:Knives

4. Bread and butter spreader
Salad knife
Dinnerknife
Cocktail / Fishknife
Types ofChinaware According to Material Used
1. Melamine (Plastic) 2. Ceramic(Clay) 3. Porcelain 4. TransparentGlass
Chinaware
Show Plate/Underliner- 11 - 12 inchesindiameter,underlineforstarters
DinnerPlate - 11 inchesindiameter,formaincourse like steaks,Continental/Americanbreakfast,platedfoods
Soup bowl - 9 - 10 inchesindiameter,containerforcreamsoup, (usedforthicksoupwithunderliner)
FishPlate - 9 inchesindiameterforfishappetizerslikesmokedsalmon,tanguigue,chef plate,sushi,sashimi andetc.
Salad Plate and Salad Bowl - 8-8.5 inchesindiameter,container/underlinerforvegetable orfruitsalad
DessertPlate - 6.5 - 7 inches
Bread Plate - 7.5 inchesindiameterforbreadandbutterservedonthe side of the cover
Bouillonor Consomme Cup - containerfor clearsouplike beef consomme,clearvegetablesoupandetc., (usedfor
servingclearsoupe.g.sinigang)
Sauce Boat
MonkeyDish - containerforsauceslike gravy,tempurasauce,etc.andSOY DISH for kikkoman/soysauce,calamansi,
pati,vinegar(forservingdippingsauce/sawsawan)
Demitasse saucer and cup - 4 inchesindiameter,underlinefordemitassecup,usuallyusedforcafé espressoandhot
chocolate
Cup
Saucer - 6 inchesindiameter,usedforcoffee underliner,maybe usedalsofordessert
Cereal Bowl - containerforcerealslike arrozcaldo,oats andetc.
CruetSet* - vase withsaltand peppershaker
Bell* Egg cup holder* - forcontaininghardboiledeggs Tea Ball*
Coaster- stainlessisusedascoverand woodor plasticas underliner* Napkin* FoodCover*
Bill Holder* Oval Plate
Pitcher- eitherstainlessorglass,whenusedtoserve wateritshouldhave anapkin*
Teapot Coffee Pot- biggerthanthe teapot
Types of Glasses
Tumbler Footed

5. Stem - For servingwine andcocktails.Theyall have alongstemthat you holdtodrinkthe liquidinside sothatthe
temperature of yourhandon the bowl of the glasswon’twarm or affectthe temperature of the drink.These include:
1. Champagne flute glasses. Thistype of drinkglasshasa longstemand a longnarrow bowl.
2. Cocktail glass. Thisis oftencalledamartini glass.The bowl istriangularinshape sothat it almostformsa rightangle
fromthe tipof the cone to the cross sectionof the bowl.
3. Sherry glass.This drinkglasshasa stemforholdingbutthe bowl of the glass isrounderandlarger thanthe typical types
of stemware.The standardsize isone thatholdsabout4 ouncesof sherryor wine.
4. Snifter.This isa balloonshape wine glassinwhichthe bowl isnarroweratthe top than at the bottom.It ismostlyused
for servingbrandy.
Mug
Glasses
1. Parfait glass/ Sundae
Thisglasshas a similarinwardscurve tothatof a hurricane glass,witha steeperoutwardsrimandlarger,roundedbowl.
Oftenusedfordrinkscontainingfruitorice cream.Typical Size:12oz.
2. Cocktail glass/ Martini Glass
Thisglasshas a triangle-bowldesignwithalongstem, andisusedfor a wide range of straight-up(withoutice)cocktails,
includingmartinis,manhattans,metropolitans,andgimlets.Alsoknownasamartini glass.
Typical Size:4-12 oz.
3. Sherbet- usedfor ice cream
4. Margarita/coupette glass
Thisslightlylargerandroundedapproachtoa cocktail glasshasa broad-rimforholdingsalt,ideal formargarita's.Itis
alsousedindaiquirisandotherfruitdrinks.
Typical Size:12 oz.
5. Cordial glass
Small andstemmedglassesusedforservingsmall portionsof yourfavouriteliquorsattimessuchas aftera meal.
Typical Size:2 oz.
7. Shot glass
A small glasssuitable forvodka,whiskeyandotherliquors. Many"shot"mixeddrinksalsocall forshotglasses.
Typical Size:1.5 oz.
8. WaterGoblet/Banquet Goblet
9. Red wine glass
A clear,thin,stemmedglasswitharoundbowl taperinginwardatthe rim.
Typical Size:8 oz.
10. Champagne flute
Thistulipshapedglassisdesignedtoshowoff the waltzingbubblesof the wine astheybrushagainstthe side of the
glassand spreadoutinto a sparklingmousse.
Typical Size:6 oz.
11. White wine glass
A clear,thin,stemmedglasswithanelongatedoval bowl taperinginwardatthe rim.
Typical Size:12.5 oz.
12. Old-fashionedglass
A short,roundso called"rocks"glass,suitable forcocktailsorliquorservedonthe rocks,or "witha splash".
Typical Size:8-10 oz.
13. Highball glass
A straight-sidedglass,oftenanelegantwaytoserve manytypesof mixeddrinks,like those servedonthe rocks,shots,
and mixercombinedliquordrinks(ie.ginandtonic).
Typical Size:8-12 oz.

6. 14. Collinsglass
Shapedsimilarlytoahighball glass,onlytaller,the collinsglasswasoriginallyusedforthe line of collinsgindrinks, andis
nowalsocommonlyusedforsoftdrinks,alcoholicjuice,andtropical/exoticjuicessuchasMai Tai's.
Typical Size:14 oz.
15. Beermug
The traditional beercontainer.
Typical Size:16 oz.
16. Brandy snifter
The shape of thisglassconcentratesthe alcoholicodorstothe top of the glass as yourhandswarm the brandy.
Typical Size:17.5 oz.
17. Coffee mug
The traditional mugusedforhot coffee.
Typical Size:12-16 oz.
18. Hurricane glass
A tall,elegantlycutglassnamedafterit'shurricane-lamp-likeshape,usedforexotic/tropical drinks. Typical Size:15
oz.
19. Pousse-cafe glass
A narrowglassessentiallyusedforpousse caf�sandotherlayereddessertdrinks.It'sshape increasesthe ease of
layeringingredients. Typical Size:6 oz.
20. Sherry glass
The preferredglassforaperitifs,ports,andsherry.The copita,withit's aromaenhancingnarrow taper,isa type of
sherryglass. Typical Size:2 oz.
21. Whiskeysourglass
Alsoknownasa delmonicoglass,thisisastemmed,wide openingglass,alike toasmall versionof achampagne flute.
Typical Size:5 oz.
Types of Beverages
 Non-Alcoholic:
1. Water 2. Juice 3. Coffee 4. Tea
 Alcoholic  Spirits

7. 3 Bucket Method
1. Washing 2. Rinsing 3. Sanitizing
NapkinFolds
1. Fleur de Leis Fan 2. Birds of Paradise 3. JapanesePrincess
4. Cardinal 5. Waiter's Jacket 6. The Candlestick
7. Double Candlestick 8. Candle Fan 9. JapaneseFan
10. French Fan 11. The Bat 12. Plain Fold
13. Sea Breeze 14. Flute 15. Star
16. Pyramid 17. Four Candle 18. Lotus/water Lily
19. Cutlery Holder 20. Pineapple 21. Peacock
22. Bishop's Hat/Mitre 23. Blossom 24. Candy
25. Cross 26. Candle with Flame 27. SmallCandle with Flame
28. Petticoat Tail 29. Snail (Star with fold above) 30. Portfolio
31. Maria Clara 32. Cross Row 33. French Fold
34. Picnic Pocket 35. RoseTwirl 36. SquareDance
37. Lady Dress 38. T-shirt 39. Cat's Paw 40. Deco
Bar Items
 Wine Bucket  Shaker
2 Types:
o Boston Type (Body, Strainer, Cap) o Glass
Bottle and Wine Opener Chopping Board - used for garnishing Knife
Fruit Picker
Jigger - used for measuring liquors and liqueurs Tong Bar Strainer
Bar Spoon (with/ fruit picker) Muddler - used for crushing fruits
Baller - used for garnishing IceScooper IcePick - used for cracking ice
Can Opening Lime Squeezer Pour Spout
Basic Set-UpSkills
1. Polishing silverware
Moist linen Do not leave finger print
2. Placing silver/utensils
Hold silverwares on the sides with thumb and index finger supported in the middle by the
middle finger
Napkin Folding Water Serving
3/4s of goblet only, about an inch from the rim

8.  Food Placement:




 Serving Food:
Order of Service:
a. Women served first, oldest to youngest
b. Men served next, oldest to youngest
c. Servefood counterclockwise using left hand and on left side of guest
d. Servebeverage clockwiseusing right hand on the right side of the guest


 Placement of Glasses