Duties and Responsibilities of food and beverage serveThe basic function of a food server is to take and serve the

food and beverage order according to prescribed standard of service while the specific duties before the service is to look after the necessary preparations before the operation was started. The miss-en-place preparation meaning to take a look all the equipments are all being prepared such as the set up of utensils according to the prescribe service , for instance , the American service. Make sure that all of the flat ware , china ware and even the glass ware are all set according to their prescribe place.. The salt and pepper shaker and condiments before operatioared. The stack service station was also being prepared.

Be familiar with the menu , its specialties , sauces and its availability. Takes and serve food and beverage items. A salesman or a saleswoman by means of applying suggestive selling. Assist guest and customers upon seating. Performs side duties give his or her superior.

Boneless chicken teriyaki with leek radish pickles, turmeric ginger rice stir fried asian vegetables Boneless chicken teriyaki with leek radish pickles, turmeric ginger rice stir fried asian vegetables Steamed fish fillet in mixed herb sauce fresh garden vegetables saffron pilaf rice with green peas Steamed fish fillet in mixed herb sauce fresh garden vegetables saffron pilaf rice with green peas

Lemon grass flavored chicken consomm crab wanton, vegetables juliennes Mango prosciutto salad seared scallops honey calamansi coriander dressing Passion fruit sherbet Roast u.s. angus beef striploin sauce of wild mushroom with sherry mash potato whipped with truffle oil bouquet of young vegetables Frozen orange chocolate parfaitDuties and

The mis-en-place is a kind of station were all the necessary equipments, tools, supply and consumed needed in food and beverages service operation were being place The French service is also called the guiridon service where all the food is being PARTIALLY prepared in the kitchen AND IT IS COMPLETED by the chef or the head waiter in view of the customers .it is very elaborate and elegant type of service AND ITS REQUIRES THE TECHNICAL EXPERTISE ON FOOD PREPARATION. My name is Francis b Mendoza. I am 36 years old. I live at area south block 45 lot 43 Grand Park Place ANABU 1 IMUS, Cavite. I have a beautiful and loving wife and her name is Melanie Mendoza. I have also a wonderful kid and his name is Ian Franc Louise Mendoza. I considered my self as an optimistic person, I always seen the brighter side of any situation .I am a goal oriented. Good in customer service and even in public relation. a good communication skills and can easily deal with different kinds of person .Has a good communication skills, team player competent team member, dynamic and can easily adapt to changes .I can do multitasking and always think in a positive way of life. I am a hardworking, responsible and a God fearing person. At first I came from the Bellevue Hotel as a waiter in an outlet in a fine dine-in restaurant.0n 2009december Second in Makati Shangrila hotel as a waiter also.the third one is at Josiahs catering.this catering served all the big and main function in the Philippines .the fourth one is the Sofitel and it is located at Manila. And the last one is at manila hotel which I am a waiter also and as of now I am a casual employee of that hotel.