© 2019 Cousins et al: Food and Beverage Management, 5th edition, Goodfellow Publishers
      Chapter 7 covers:
       The nature of food and beverage 
        service
       Food and beverage service systems
       Customer service vs resource 
        productivity
       Customer relations
       Managing volume 
       Managing the service sequence
       Revenue control
                         © 2019 Cousins et al: Food and Beverage Management, 5th edition, Goodfellow Publishers
      Key requirements for staf
           Sound product knowledge
           Well developed interpersonal skills
           A range of technical skills
           An ability to work as part of a team
                         © 2019 Cousins et al: Food and Beverage Management, 5th edition, Goodfellow Publishers
      Food and beverage service 
       Consists of two separate sub-systems 
          operating at the same time
         1.  The service sequence
               Delivery of the food and beverages to 
               the customer
         2.  The customer process
               The experience the customer 
               undertakes
                         © 2019 Cousins et al: Food and Beverage Management, 5th edition, Goodfellow Publishers
        The service sequence 
                       Eleven or more stages:
     1.    Preparation for                           7.   Clearing during 
           service                                        service
     2.    Taking bookings                           8.   Billing
     3.    Greeting,                                 9.   Dealing with 
           seating/directing                              payments
     4.    Taking food and                           10.  Dishwashing
           beverage orders                           11.  Clearing following 
     5.    Serving of food                                service
     6.    Serving beverages 
                                    © 2019 Cousins et al: Food and Beverage Management, 5th edition, Goodfellow Publishers