Sample PPT for Food and Beverages discussion about Physical attributes of someone working at the food and beverages company or industry.

1. WELCOME TO THE
CLASS!
With Teacher Jennel

2. Attributes, Attitude and
Etiquettes of F&B Personnel

3. Every Industry has its own set of
requirement from professionals working
with it. Service Industry, especially hotel
requires their staff to possess certain
attributes that are prerequisite to
perform well. Food & beverage
professionals are expected to build upon
the following attributes.

4. Physical
Attributes

5. The physical attributes contains the
proper personal hygiene and appearance.
Since waiting staff deals with food,
utmost cleanliness and good grooming is
necessary at all times.
This applies not only in high class
hotels, but in every branch of catering
however humble it may be.

6. Guest are not likely to return to an
establishment where staff does not
maintain proper hygiene and grooming.
There are times when food & beverage
professionals are required to work overtime.
Lifting and carrying service equipment
also requires staff to be physically fit.

7.  Hair should be kept healthy, trimmed and
avoid dandruff.
 Hair should never fall over the eyes.
 Waitresses may adopt neat hair styles
and particularly ensure a hair length
which does not fall on to or below the
collar or lengthy hair should be combed
and tied neatly and properly.

8.  Bath everyday,
without fail,
before coming
to shift.
Bath

9.  - Males should shave everyday,
before coming to shift.
Moustache, if kept must be
neatly trimmed. Do not use
strong aftershave.
 Ladies should wear only light
make-up. Do not use heavy
perfumes.
FACE

10.  Teeth and a clean mouth are vital,
both for appearance and a
wholesome breath. Brush your
teeth immediately before coming
to duty. Do not eat onion, garlic
or smoke before your shift. If you
smoke, use mouthwash.
TEETH

11.  Always wash hands with soap before coming
on shift keep your nails short and clean.
Hands must always be clean, free of any
stains and skin breaks.
 Always wash hands with soap, immediately
after using toilets, eating, smoking or
handling refuse.
HANDS

12.  Uniform should always be clean, laundered
and ironed.
 Change uniform whenever it is visibly soiled.
Change socks and undergarments everyday.
Always carry a handkerchief and change it
daily.
 Uniform must be worm only on duty and not
for personal use. .
UNIFORM

13.  Feet need care, both for comfort and cleanliness.
Keep toe nails trim and feet well washed.
 Corns and other painful blemishes may require
treatment by a chiropodist disease.
 For more severe foot weakness medical advice
should be sought.
 Socks or stockings should be changed and
washed daily.
FEET

14.  Wear comfortable closed toed
shoes.
 Air your shoes.
 Waitresses should avoid
excessively high and pointed
heels and shoes should be
daily polished..
SHOES

15.  cuts and burns
must be covered
with correct
dressing.
CUTS and BURNS

16.  Inform your supervisor, if you suffer from:-
 Fever
 Diarrhea
 Upset stomach, nausea or vomiting
 Sore throat or sinus infection
 Coughing or sneezing
 Conjunctivitis
ILLNESS

17.  It is better to have regular hours of sleep
under good conditions rather than long
irregular hours of sleep. Exercise is very
essential for normal growth and
development of the body and the perfect
maintenance of health

18.  Good stance is also important for the appearance
comfort and efficiency of waiting staff. To stand
upright and walk erect is to give a good impression
to guests and also to avoid the bodily stresses that
accompany slouching. Waitresses who require
support garments are advised to choose sound
quality and proper fitting ones to aid posture and
health as well as comfort and appearance..
POSTURE

19. Work
Related
Attributes

20. The following qualities
which a waiter should
cultivate or how should
behave, are in no particular
order of importance.

21.  The staff must have sufficient knowledge of all the items on the
menu and wine drinks lists in order to advise and offer
suggestions to customers. In addition, they must know how to
serve correctly each dish on the menu, what its
accompaniments are, the correct cover, and the make up of the
dish and its garnish. For beverage service the staff should known
hot to serve various types of wine and drink, in the correct glass
and at the right temperature.
Knowledge of food &
beverages and technical ability:

22.  Language plays an important part in
understanding the requirements of
international travelers and delivery them.
Food and beverage professionals must keep
improving their communication skills in
English Talking to guest in their own language
instead of just English is very effective and
builds good relationship.
COMMUNICATION SKILLS

23.  Punctuality is very important. If a waiter is
continuously late on duty, it shows lack of
Interest in his work and lack of respect for the
management. The waiter should report on
duty before the service is due to commence
so that he many check his station, side board
and have complete knowledge of the menu.
Remember early start is a good start.
PUNCTUALITY

24.  In the interest of customers the staff should have a
certain knowledge of the local area in which they work
so that they may be able to advise the guests on the
various forms of establishment offered, the best means
of transport to places of interest so on. The staff should
know about the historical Places of the city and how far
are the Airport, Bus Terminal/Station, Cinema halls,
commercial complexes, Railway Station etc.
LOCAL KNOWLEDGE

25.  All sections of a hotel work towards understanding the guest
requirements and delivering them to perfection. This can
only be achieved through co-ordination and co-operation. In
its daily operations food & beverage department needs
support of kitchen, housekeeping, front office, maintenance,
laundry, purchase and receiving, personnel and various
external suppliers. It is necessary that the wait staff have the
ability to get along with everyone. They must help colleagues
to perform better in their jobs and complete work as a team
to satisfy customers.
TEAM WORK

26.  It is very important to increase seat turnover and
revenue during business hours. Slow service will
lead to low seat turnover and lower revenue. The
wait staff should be quick in getting food from
kitchen, serving dish, presenting bill when
completed and re-laying cover for the next arrival.
All these must be done, quickly and effectively,
without running around and shoutin
SENSE OF URGENCY

27.  This is very important for the waiter in his dealing
with both the customer in his dealing with both the
customer and the management. It there is trust and
respect in the triangle of waiter/
customer/management relationships, then there
will be an atmosphere for work which encourages
efficiency and a good team spirit amongst the food
and service operations.
HONESTY

28.  The staff should remember that an increase in
sale/profit will results in an increase in his
remunerations. Honesty is of Paramount
importance as it reflects the character of a person.
The service staff may be tempted to eat guests,
food, steal establishment‘s and guests‘ property,
tell lies to his colleagues and guests, pass on vital
information to competitors and so on
HONESTY

29.  Good memory is an essential asset for service staff.
They should be able to remembers who has ordered
what, who is sitting in which table number, which
room number a guest is staying in, the likes and
dislikes of guests, where they like to sit, what type
of food they prefer, what types of drinks they take,
smoker or non-smoker, name of guests and so on.
MEMORY

30.  The food and beverage service personnel are
technical salespersons, hence they should have a
through knowledge of the proper presentation and
service of all the food and beverages served in the
establishment.
 Waiters should be kept informed by their superiors
of deletion or additions of the menu.
SALESMANSHIP

31.  Cutting down on costs and
maximizing the revenue of the
establishment should be of
prime importance of all
members of the staff, even
those in junior positions.
MAXIMIZE REVENUE

32.  A keen sense of observation and an eye for details
will help a member of the staff to be more efficient
at his job. An ability to correctly judge people is
definitely an advantage. A sense of anticipation in
the service industry is an invaluable quality. The
ability of anticipate what a guest or the
management needs, even before it is asked creates
a very good impression..
OBSERVATION

33.  Bath everyday,
without fail,
before coming
to shift.
Bath