GHOP3013 HOSPITALITY OPERATION MANAGEMENT

ACKNOWLEDGEMENT
First and foremost, our group has to show our greatest gratitude to our
university which is Universiti Utara Malaysia (UUM) to let us to study this course,
GHOP 3013 Hospitality Operation Management to let us more understand about
operation management in the hospitality industry in a very details way to help us
success in our career in the future indirectly.
Our topic in this assignment is one of the chapters in our courses which is
about food and beverage (F&B). In performing this assignment, we have shown our
gratitude and have a thousand thank to our lecturer, Mr. Muhamad Nizam Bin
Saadin. This is because our group has taken the help and assistance from our
lecturer who always give us nice and useful guidance when we are processing our
assignment and ensure that we have complete our paperwork with high quality and
efficient output. Besides, Mr. Muhamad Nizam also provides a fully support, effort
and numerous encourages in this assignment.
Thus, contribution from every group members which are Ko He Ting, Tuan
Norharifa, Chia Wei Lun, Ong Shiah Ching and Lim Wen Xing is also highly
appreciated in term of providing and searching every useful data and made valuable
suggestion which had given us some inspiration to improve and accomplish this
assignment well and can submit it on time to our lecturer which is on 17 May 2015.
Without the co-operation and effort within each other, we definitely cannot finish this
assignment with high efficient output.
Last but not least, we also thank all the people who willing to help and
assistance our group direct and indirectly guided us in completing this assignment
and the completion of this assignment gives us much pleasure.

GHOP3013 HOSPITALITY OPERATION MANAGEMENT

TABLE OF CONTENTS

1. Introduction............................................................................................... 3
2. Overview of food and beverage industry........................................................4
3. Current trends in food and beverage Industry.................................................6
4. Function of food and beverage operations...................................................11
5. Classification of F&B Establishment............................................................16
6. Types of food and beverage sevice styles in restaurant..................................20
7. Conclusion.............................................................................................. 30
8. References.............................................................................................. 31

GHOP3013 HOSPITALITY OPERATION MANAGEMENT

1. Introduction
F&B is a common abbreviation for "Food and Beverage" in the United States
and Commonwealth countries, including Hong Kong. The industry specializes in the
conceptualization, making, and delivery of food. Most F&B employees work in
restaurants and bars, such as at hotels, resorts, and casinos (edurite, 2015).
Food and beverages industry is one of the crucial and profitable service
oriented industries in this world and it consumes by the world population. This is
because people cannot live without food and drinks. Some more, people love to eat
and they willing to try any kind of food and drinks, which is highly recommended and
special to them. As long as the food and drink is tasty and delicious, people are
willing to spend their money to try those food and beverage no matter the price is in a
high range. That is the reason why food and beverage industry is very attractive yet
profitable in generating income to our country.
The food and beverage industry is all included segments in companies
involved in preparing and processing raw food materials, packaging, distributing and
serve to customers directly by waiters or waitress in any food establishment. All the
foods material and ingredients are all in a fresh, high quality and sufficient condition
in order to fulfill and reached customers expectation and satisfaction. There are
various types of food and beverage establishments in this sector. For instance, coffee
house, bar, bakery, speciality restaurant, fine dining restaurant and others. All these
restaurants will have different characteristics in terms of the environement and menu
offered. However, beverages can divided into two which are alcoholic and nonalcoholic drinks.
It is not easy to build up a food and beverage establishment. This is because
food and beverage industry need to have the responsibility to produce a high quality
level of food and service to customers and they need to do all analysis and marketing
strategy in this sector, such as food costing, market segmentation, and their target
market in order to generate their revenue and maximize profit on it. Waiter or
waitress needs to serve in the way of good attitude to pleasure the customers too.
Besides, the roles of food and beverage establishment not only provide food and
drinks to customers, but also provide a lot of job opportunities for peoples because
this sector has a lot of vacancy needed due to demand from customers in F&B
industry is too high.

GHOP3013 HOSPITALITY OPERATION MANAGEMENT

F&B industry has contributed economic factor to our country because it is

universal to human life and health. So, food and beverage industry has a unique and
crucial role in expanding economic opportunities in many ways include development
in both rich and poor regions of the world. From the revenue generate by the F&B
industry worldwide, there are a large portion amount of value flows on governments
as taxes, local and international investors as dividends, farmers involved in raw
materials and ingredients production. All these revenues can ensure a growing
source of quality supply to the local market, income growth to farmers and particular
F&B suppliers, stakeholders profit is increasing and communities health and life is
guaranteed.

2. Overview of food and beverage industry

Food and beverage industry (F&B) produce, manage, regulate and distribute
food and beverage is considered as an essential part of society. This is because food
and beverage is one of the basic needs of human other than shelter and clothes
which they cannot live without it. Our ancestors lived and to have their food sources
through hunt the food, grow the food and even fight the food by themselves to
prolong their lifespan to survive. Previously, peoples who grow their own food such
as fruits, vegetables or even picking up the forest resources like honey and herbs as
their main food sources. However, there are some of the peoples will trade their
harvest with others to get the products that they intend to get. It is considered as one
of the commercialization methods when they trade their food to get other products
such as food or others which they do not have like spices from India. By this, they
can learn a lot of types of food from different countries during the trade transaction
with traders who has come from all around the world.
There are some earliest methods which develop by our ancestors about the
processing food to assist people surviving in the long winter period. This is because
there are no places for them to grow their own food during the long period of winter.
So, that is very important that people have to find a suitable way to store their food to
ensure they have sufficient food provided during the entire winter period. Firstly, they
have invented the method such as drying and salting meats preserved it for months
before the winter session. This method is to remove water inside the meats to
prevent the microorganisms will spoil the food, causing the meats decay and cannot
eat. Vegetables and fruits also can be stored longer if develop pickled method. This
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is because the high acid content of pickled method will kill the microorganisms and
let them cannot survive during that acid condition. Fruits such as apples will not ripen
quickly if packed them in coal. Besides, smoking food is another preventative
method. It is because smoke contains chemicals with antibacterial and antioxidant,
which microorganism cannot live in that condition too. In addition, the canning
process method is also one of the important development in food preservation. This
method is first developed by Parisian chef Nicolas Appert in 1810. He found that
heating foods sealed in cans can remove oxygen and kill the bacteria which ensure
the food can be stored longer. Can food is easy to bring to anywhere and easy to
cook as well.
The Industrial Revolution has two major impacts towards food and beverage
industry (F&B). First was the new mechanical systems was allowed the development
production of canned, bottled, and processed goods. The second was disposable
income of people is increasing and thus, they are afforded to spend more money on
food and beverage in large quantity and more choices to spend. New refrigerator
techniques which are freezing the food was developed in 1920s. This is a process
that kept the flavor and nutritional value intact and can let the food stored longer
under cold temperature. There are many kinds of food and beverage can store in
refrigerator to keep fresh and their original flavor such as milk, vegetables, meats,
fish and others.
Other than food, peoples are started to invent other kinds of beverages other
than fresh water during that time. Beverages such as beer is develop widely, so
people are starting with planting and harvesting wheat and barley. There is a proven
that beer is developed during that time, which is Stone Age beer jugs dating back to
10,000 BC has been found. Early society has produced and used beer, wine or other
fermented drink as a source of nutrients such as juice of grapes and other fruits used
to make wine, and grain used to brew beer as well as for their medications and
antiseptic properties. Not only alcoholic drinks, coffee beans are also roasted and
brewed around 1000 A.D. spread throughout Arab world in 1400s. In China, brewing
tea leaves were first noted in the third century. However, soft drink such as coca-cola
was tasted by the America in 1826 which is a sweet and fizzy beverage developed by
a pharmacist. Furthermore, pasteurization method which is developed by French
chemist Louis Pasteus. He is the person who invented the way to make bottled milk
and other beverages to be stored longer.

GHOP3013 HOSPITALITY OPERATION MANAGEMENT

Technologies development in food and beverage industry (F&B) is continuing

today. This technology enables those foods and beverage can be stored longer and
kept their original flavor and quality too. Method of irradiation is now used by many
countries all around the world toward a variety of food. Foods such as tomatoes, can
be more quickly ripened using chemicals, gases and other processes. Recently,
scientists have developed new kinds of method to introduce new genes into
vegetables, fruits and others to produce a various properties such as flavor, color,
and their shelf life.
Nowadays, more and more peoples are paying attention to their health level.
So, many of them started to prefer organic food which is healthier and not chemical
are added to which will bring benefit to them as well. Food with low-calories and lowfat food are their first choices in order to protect and maintain their strong body.
Vegetables which did not inject any pesticide and beverages which contains lowcarbohydrates and sugar-free drinks will be their first choices too.
With previous time until now, we can find out that there are many techniques
of processing food and beverage method is developed more than before which is
more effective and efficient. Starting from they grow their own food by themselves
with no any storing method until technique method such as smoking method has
been introduced. This is because they need to store longer the food and beverage
and at the same time maintain its quality and original flavor.

3. Current trends in food and beverage Industry

a. Fast food
Nowadays, fast food industry growth rapidly and dependable in Malaysia.
Fast foods are mostly acceptable by majority of people no matter kids or adults. For
example, McDonalds, Kentucky Fried Chicken (KFC), Marrybrown, Subway and
others. These are the most famous fast food chains in Malaysia. Fast foods are so
popular because the main reason is they are fast-served, standardized menu and do
not let customers waiting for too long. Furthermore, the price of the fast food also
consider as cheap and reasonable and many people afford to pay it. Last but not
least, a set of fast food also called as a balanced meal because it contains nutrients
and balanced the meal as well.
Besides that, people nowadays are busy with their work. So, during lunch
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time, the office man and office lady will enjoy their meal in fast food restaurant
because they can go back to work on time after they finish their meal. They will not
waste too much time waiting for the food to be served if they consume fast food as
their lunch. Also, there are increasing of woman in the workplace nowadays. Many of
the women are not willing to cook at home because they are busy with their work and
they do not have extra time to go to market and cook a meal for their family. So that,
fast food restaurant is one of the best choice for them to have their family dinner
there.
Moreover, many of the fast food restaurants have provided a small
playground for the kids to let them play around and enjoy themselves. Some of the
parents will hold a birthday party for their kids in the fast food restaurant because
children are like to eat. Therefore, fast foods are the new trend for the generation Y
which is quick, fast and ready to be served. Hence, the growing number of the fast
food restaurants is increasing in order to meet peoples need.
Examples:

McDonalds

Kentucky Fried Chicken (KFC)

b. Organic food
People nowadays are easily get illness no matter young people or old people.
Many of the people get heart-attacked, high-blood pressure, diabetes, cancer and
others. So, peoples are looking for healthier food, especially the organic food. The
term organic refers to the way agricultural products are grown and processed.
Specific requirements must be met and maintained in order for products to be labeled
as organic. Organic foods are foods produced by organic farming. Organic crops
must be grown in safe soil, have no modifications, and must remain separate from
conventional products.
Farmers are not allowed to use synthetic pesticides, bioengineered genes
(GMOs), petroleum-based fertilizers, and sewage sludge-based. Therefore, organic
foods are safe to eat if some people with allergies to foods, chemicals, or
preservatives. Besides that, organic food is often fresher. Fresh food tastes better so
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many people like to consume organic food despite the price of the organic
vegetables, fruits, and nuts are much more expensive if compare with other normal
products. People nowadays are also willing to pay more because they want to have
better food which is healthy organic food and reach their high expectations. For
example, the baby boomers groups they are seeking healthy food and they are
willing to pay more for the better products which will bring benefits to them. They
dislike to eat in the fast food restaurant. They prefer to enjoy their food in a highranking organic food restaurants.
In Malaysia, there are a few of famous organic food restaurants that located
in Kuala Lumpur area such as Opika Organic Market & Restaurants and Real and
Wholesome (RAW) Restaurant. The Opika Organic Market is one of the longest
running healthiest-conscious establishments in the city. Opika Organic Market &
Restaurants not only a restaurant but also a retail store that stocks with a full range
of organic products for those who want to consume some ingredients from around of
home-cooking delight. It is quite attractive actually. Another restaurant which is RAW
Restaurant, they are catering to vegetarian, vegan and raw diets, this is meat-free
establishment prides itself for creating a delicious meal that can make meat-lovers go
green for a change. Nowadays, many of the people are vegetarians, so this organic
restaurant is one of the best choices for them to dine in. Most of the time, yummy
food is not healthy, and healthy food is not yummy. But for the sake of health, we
should eat healthier and organic foods.
Examples:

Real and Wholesome Restaurant

Opika Organic Market and Restaurant

c. Cafe/ Coffee shop

Recent years, the cafe is a trend in our food and beverage industry and keep
growing. Peoples like to relax and enjoy when they have some free time. When they
are free, they like to gather with their friends in a cafe. Cafe is a best social place for
young generation because most of the ambience of the cafe is comfortable and nice.
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Therefore, peoples like to hang out to cafe when they are free. Some of the cafe not
only provide beverages like coffee, tea and juices, but some of the foods have been
provided. While gathering with friends, they also can take their meal simultaneously.
Most of the cafes have their own barista that serving both hot and cold drinks
or alcoholic and non-alcoholic beverages, not a coffee-maker specifically. However,
there are some cafe that only sells coffee and dessert such as Starbucks, The Coffee
Bean & Tea Leaf and San Francisco Coffee. They are franchised and have many
outlets in Malaysia. The nice things about the cafe shops in Malaysia is that they
always have a pleasant and comfortable atmosphere. Caf are excellent places to go
and relax after a long day full of activities or after their tiring work. Many peoples like
to purchase a cup of coffee at Starbucks and read a book or bring a laptop and
surfing the Internet at there.
Apart from the coffee and ice blended shakes, the majority of the cafe offers a
wide range of tasty snacks, such as cakes, brownies and muffin. The cafe shop is
always the perfect place to eat sweets after dinner or just for a coffee and a dessert.
Another important reason that people like to hang out at cafe because they are
offering free WiFi services and let their customer unlimited access. Therefore,
customers will prefer a place with WiFi services than none.
Example:

The Coffee Bean

Starbucks Coffee

d. Theme Restaurant
Theme restaurant also one of the trends in recent years. Many of the foreign
countries are doing well in the themed restaurants, but it is just to start in Malaysia.
Some of the people want to try something new especially dining in a special place.
Certainly, the consumption of the theme restaurants will be higher than the normal
restaurants, but still have people willing to pay for that in order to get some new
experience and new tasting.
In Malaysia, there are a few theme restaurants that operate well in their
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GHOP3013 HOSPITALITY OPERATION MANAGEMENT

business. The V1 Concept restaurant is the first sports car theme restaurant in
Malaysia, with their special setting and distinctive dining atmosphere, you will feel as
if you are eating in a luxury sport car and with high-tech environment because they
are using gadgets such as iPad for menu and ordering. In addition, there are also
having a whole week long live entertainment along with pretty entertaining waitress, it
is guaranteed that you will never get bored of this place and it is worth to dine in this
restaurant.
Another famous theme restaurant is Tenshi no Cafe. Tenshi no Cafe is an
anime or manga theme cafe where the waiter and the waitress will dress up as a
maid or butler while serving the customers. Customers will experience being in the
homelike garden in which you are being served by cute maids and unlike most of the
cafe would go away after serving you. For those customers that anime lovers, they
sure will like to take their meal in Tenshi no Cafe.
Another famous theme restaurant named as Tbowl which is a short form of
toilet bowl. This is a weird type of restaurant concept in which customer feels like
eating in a toilet where they sit on acrylic toilet seats in front of the bathtubs covered
with glass tops and having dishes are served from the mini toilet bowl. Disgusting as
it may sound, it might bring people a new and pleasing experience. That is why
theme restaurant start developed in our food and beverage industry because peoples
like to search for something different, new, special and unique.
Example:

Tbowl concept restaurant

Tenshi no Cafe

e. Other countries cuisine

As we known as our country, Malaysia is an Islamic country that majority of
the race is Muslim. Thus, there are a lot of Middle Eastern visitors that come to our
country for travel purpose. When they reached Malaysia, they will try to find some
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GHOP3013 HOSPITALITY OPERATION MANAGEMENT

food with Halal and can be consumed by them. If allowed, they prefer to eat their
food in order to avoid acclimatization. So that, there are variety of famous Middle
Eastern Cuisine restaurant that opened in Kuala Lumpur such as Al-Amar Lebanese
Cuisine and Tarbush Restaurant to meet the needs of the visitors when they travel to
Malaysia. Their chef comes from Arab and their foods are authentic taste, so tourists
are not worry about the food whether is Halal or not.
Besides that, Korean and Japanese cuisine has also become more popular
among Malaysian. This is because of the impact of the drama and peoples are
getting influenced by them. After they watched the drama, they wish to eat their food
and try to get into their culture. Therefore, there will be a demand from the market
and make people will start their Korean or Japanese Cuisine restaurant business to
fulfill the demand of customers. For the development of this type of restaurant is
suitable because consumers can try something different from our foods and try out
their local foods by not going abroad. Example likes Sushi King, Uncle Jang, Daorae,
Sushi Zanmai and much else.
Hence, different type of cuisine restaurant in our food and beverage industry
can attract plentiful of the market no matter local peoples or foreigners. This is one of
the current trend in food and beverages industry in Malaysia.
Example:

Middle Eastern restaurant

Korean restaurant

Japanese Restaurant

4. Function of food and beverage operations

a. Provide food and beverage to the guests.
The main function of food and beverage operations is to provide food and
beverage to the guests (Functions of F&B operations, 2012). The food and beverage
must be prepared within 5 to 15 minutes once the guest has ordered. The manager
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GHOP3013 HOSPITALITY OPERATION MANAGEMENT

should make sure the food and beverage are delivered to the guests are similar to
what they have ordered according to the menu and prevent to let customers wait too
long for their meals. The food establishment also needs to maintain and improve the
foods quality and level to attract more customers to come.
Any mistake such as deliver the wrong food to the customers is not
acceptable because it will affect the restaurants image and reputation. Only provide
customers with the quality and excellent service, they will definitely return back to
that particular restaurant as a regular customer to consume their products.
Customers will also promote that particular food establishment to their family,
relatives and friends since they already have a good experience and positive
comment towards that restaurant.
b. Purchasing raw materials and ingredients of food and beverage.
Purchasing food and beverage is the first steps to carry out food and
beverage operation. The operator needs to determine what types of sources and
materials that needed in the food and beverage operation. Next, they need to find the
suppliers who have good reputation in providing the lowest price yet consistent
quality of the raw materials and ingredients in the long term. The operator has to
ensure that the quality of materials and drinks, which provided by the supplier is
consistent and good quality. The quality and taste of food and beverage will be
affected if suppliers provide a different quality of materials if comparable with
previous materials. So, it is important for operators to check for the quality of related
raw materials once they received.
Moreover, the operator should know the duration of purchasing the raw
materials of food and beverage. For example, the vegetables and seafood need to
purchase three or four times a week. While the drinks and wines can purchase once
a month because it can stored longer. The appropriate procedures for receiving and
storing are also very important to prevent food wastage. The operator also needs to
make sure that there is enough storage space for all the things. Different things have
different ways to store it. For example, the perishable vegetables and fruits, meats
and fishes must be stored in refrigerator and wines need to be stored in bottles which
need special care and store in specific temperature. (Functions of F&B operations,
2012)
c. Planning menus
Customers play an important role in planning menus. A well-planned menu
can stimulate revenues and attract customers to come again (Functions of F&B
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operations, 2012). The operator needs to know who is their target market is. For
example, in UUM, the Familia Caf (Red House) offers International foods such as
Arabic food and Pakistan food in their menus because their target market is focused
on International students such as Pakistan, Africa and Saudi Arabia.
Besides that, the operator also must follow the latest trend about the types of
food and beverage. As the costumers are the one who taste the food and beverage,
so the operator has to comprehend and empathize on customers food habits and
enable to meet their changing preferences when planning the menus (Functions of
F&B operations, 2012). For example, people nowadays are more concern about
health and nutritional values, the menus should be able to adjust to provide healthier
food such as organic food and fresh fruit juice in their menus. If the operator does not
follow the latest trend, their operation will unable to satisfy their customers and their
sales and revenue will not be increased too much.
On the other hand, selling price in the menu is also important. The selling
price is important as the customers judge the prices, whether it is worthwhile. The
price must same with the quality standard of food so that customer will satisfy and
they will think that is worth to eat. The operator needs to make sure that the profits
are able to cover all of the costs and expenses. They will try their best to minimize
the costs and maximize the profits as the objective of each restaurant.
d. Maintaining daily operations
The stewarding department plays a supportive role for the food and beverage
operations (Functions of F&B operations, 2012). The performance of this department
will be greatly affected food and beverage division because of the clean and neat
environment. The main goal of stewarding department is to optimize the assistance
and service to the different F&B outlets and kitchens by maximizing efficiency and
productivity while keeping the highest standards of cleanliness and hygiene
(Functions of F&B operations, 2012).
There are several functions of stewarding department. The first function is
maintaining cleaned, organized environment in the kitchen (Functions of F&B
operations, 2012). The kitchen area is the place for the preparation of food and
beverage. The cleanliness of kitchen area will ensure the safety of consumers to
have their meals because it is cooked under a clean environment.
The second function is maintaining the dishwashing machines (Functions of
F&B operations, 2012). The stewarding department has to make sure the machines
can be functioned. If it is out of service, it will directly disrupt the food and beverage
operation because of the plenty of dirty dishes and utensils cannot be washed and
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there will be no enough cleaned container for the cuisine and utensil for cooking.
The third function is stewarding department also need to provide efficient and
planned preparation of all operating equipment (Functions of F&B operations, 2012).
The equipment include mop, sweeper, fabric, clean agent and cloths are the most
important tools in this department to precede their work. They should well prepare
the necessary equipment for the coming and upcoming functions so that they can be
held successfully.
e. Food service hygiene
Hygiene is a critical issue for the food and beverage operation (Functions of
F&B operations, 2012). It consists of preparation of the food in the process until the
foods is served to the customers. The employees who have direct contact with the
food and preparation equipment must be trained to ensure that they are maintaining
their personal hygiene. The aim of food service hygiene wants to make sure the
cleanliness of food would not be damaged while preparing.
Equipment hygiene also needs to be maintained. If the equipment is old and
dirty, food service hygiene will be affected. So, the sink and work surfaces must be
clean before and after every use. The equipment also should be sanitized and
sterilized after every cleaning. There is a specific way to store these sterilized
equipment, which is stored in a clean area with protection from splash, dust and
contact with food.
Not only that, the kitchen and dining space also should be pest free. The pest
like flies, mosquitoes, mice, cockroach, and others can spoil the image of the
restaurant easily. It will be worse when the customer found the pest in the food. The
customer will complain and report to the Ministry of Health Malaysia. If this case
happen, the particular restaurant will be closed and officers from Ministry of Health
Malaysia will come and check the cleanliness of this restaurant. Hence, regular pest
control methods must be undertaken to ensure the hygiene of food and the
surroundings. Not only that, their business will be seriously affected due to decrease
of sales and revenues.
f. Beverage control
Beverage control is one of the functions of food and beverage operation
(Functions of F&B operations, 2012). Beverage can be divided into two, which is
alcohol and non-alcohol. Alcoholic drinks include beers, spirits, and wines. While,
non-alcoholic drinks include juices, coffee, tea, shakes, aerated drinks and mineral
water.
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Normally, operator orders the drinks in a large quantity because the

beverages can be stored longer. However, the operator needs to control the number
of purchasing of beverages based on his experience. He can check the previous
purchase records so that any shortage and surplus will not occur. When the stock
level reaches the reorder level, the company can order the stock immediately to
prevent any loss caused to the restaurant.
g. Cost control and budgeting
Cost control and budgeting is the key success for the restaurant
establishment. The operator needs to plan the cost and budgeting wisely because it
will affect the operation of the restaurant. Cost control is a measurement of
performance with that desired or deemed attainable. Cost and budget are included
the purchasing food and beverage, recruit employees, maintenance fees and others.
If the operator is able to control the cost and budget very well, the operation of the
restaurant will run very smoothly and successfully. There are four steps to manage
the cost control and budgeting.
The first step is the establishment of standard or goals (Functions of F&B
operations, 2012). The standard and goals must be clear and can be achieved.
These can be expressed in different ways, for instance, a budget figure or a
performance figure such as meals served per server hour. Many restaurant
standards are available for consideration by individual food service operations. For
example, the operator sets 40% of the profit is used for covering the cost and budget
as restaurant operation standard.
The second step is measurement of the performance (Functions of F&B
operations, 2012). There must be some means of measuring performance. Usually it
is a quantitative figure, such as an amount of money, percentage such as meals
served per server hour, that related to standards. For example, the total cost and
budget is 50% of the profit.
In the third step, the operator has to do comparison and analysis (Functions
of F&B operations, 2012). Once the standard or goal has been established and
actual performance determined, it is possible to compare the two. The figures will
rarely be the same and the manager must decide how much variance is acceptable
and how often the comparisons should be done. For example, the cost and budget
were exceeding 10% of the profit. It means that the operator still lack of the control in
the cost and budget.
In the fourth step, the operator needs to do the corrective action. Once a
significant variation is determined, the operator must take corrective action. Such
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action might involve more observation, personnel changes, or different methods of

operations, among many others. For example, the operator can reduce the cost by
reducing the number of employees. The operator also can reduce the purchasing of
food due to the wastage occur.

5. Classification of F&B Establishment

a. Casual dining restaurant
A casual dining restaurant is defined as a sit-down restaurant with wait service and a
moderate or moderately high price point (EnlightenMe, 2015). Casual dining
restaurant is the restaurant contains a casual, relax, and comfortable atmosphere
and typically provide table service. It offers a wide variety of foods along with a
selection of appetizers, salads, sides, and desserts. The casual dining restaurant will
normally include signature food menus, creative bar menus and also a beautiful
design of restaurant to attract the customers. There are some restaurant will focus on
particular ethnicity, such as Italian and Mexican or focus on specific food such as
vegetarian or seafood.
The food quality in a casual dining restaurant is considered higher than other
restaurant. The emphasis of casual dining restaurant is on value and speed of
service rather than presentation. Their presentation will not nicer than fine dining
restaurant, but it normally will prepare quickly and the portion is always being
generous. Not only that, there also provide with a good selection about the beer and
limited wine menu. The examples of casual dining restaurant such as TGI Fridays,
Chilis Grill & Bar and O Charleys.

b. Cafeteria
Cafeteria is a restaurant which is cooked ready behind the kitchen and
arranged well before serve to the counter and to the customer. The decoration of
the cafeteria is very informal like a coffee shop which gives us the feel of comfort
and relax. There is no any table service for that and can be referred as self-service.
After the customers ordered at the counter according to the menu that placed on
the counter, they will be given a number to wait for the food. After the food is done,
customers will carry their meals on trays to the tables. They will pay at the counter
after they get the meals and drinks. Customers can decide whether want to have
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their meals at the seats provided or bring it to home. Sometimes the payment of the
bill may be through coupon also. This kind of food and beverage outlet may find in
railway stations, airport, hospitals and schools.
c. Coffee house
Coffee house usually located in the lobby of the hotel or at the corner shop of
a shopping center or even has an independently shop at outside. The coffee house
is usually in small-scale and the price range is inexpensive. Coffee house serves as
an informal way to customers. Typically, they will offers coffee and tea as their
drinks and provide some light snacks or meals such as cake or muffin to customers
too. Coffee house is referred as a current trend for the peoples to have their free
time to spend at here for relax their mind after their busy work.
Nowadays, more and more people come and consume the products at coffee
house with their friends or colleagues to spend their time for chit-chatting session
after work because there is provide a comfortable place for them to do so. The best
examples for coffee house is Starbucks, San Francisco Coffee and The Coffee
Bean & Tea Leaf.

d. Bar
Bar is an establishment licensed to serve alcoholic drinks such as beer, wine,
liquor and cocktails. Bar has the age limit to people which is below 18 are not
allowed to enter in. There are offered minimal menu and often it is just light
appetizers or pizza or wings to served because there are more specialize in liquor
rather than food. There have a certain hour for operations and it is law strictly
governs the operations. Bars provide stool or chairs which are placed beside the
tables or counters.
The ambience of the bar is busy and often have loud music and dance floors
for people to dance at the space provided. Some of the bars have some other
entertainments such as a live band, comedians and dancers. The bars which offer
these types of entertainment are often referred to as music bars or nightclubs.
Normally, the customers come to bar just to have some alcoholic drinks which are
served by the bartender. The examples of bar are The Whisky Bar, Backyard and
Bar 1981.

e. Fast food outlets (quick service restaurant)

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Fast food outlet is the term that is given to food which is prepared and served
very quickly such as hamburgers and milkshakes. It has always provided with
limited menu and there is some seating provided for them to have their meals on
the spot. There will provide the food and drinks at an inexpensive price. This fast
food outlet is first popularized in Unite States in 1950s. Any meals which need low
preparation time is considered as fast food.
The fast food is referred as food sold in restaurant is stored with preheated or
precooked ingredients and served to customers in a packaged form for them to
takeaways. There are also have some fast food outlets provide a drive-thru service
for customers can be faster to have their take away meals without specially go
inside the shop and buy. Fast food restaurants are typically part of restaurant
chains or franchise operation such as KFC, Burger King, McDonalds and Pizza
Hut.

f. Bakery (bake shop)

The bakery is mostly will provide a wide series of bread, cake and pastries for
customers to buy. All the bread and cakes are display on the front counter or shelf.
After the customers chose the bread or cake, they will make the payment at the
counter there. Typically, there will have the kitchen which attached to the outlet that
located beside or behind the counter. Some of the retail bakeries are also serving
some coffee or tea to let them having their bread or pastries at their shop with some
seat provided.
In addition, there are some of the bakeries provide services for special
occasions such as wedding, birthday party or business events. They will provide a
wide selection of cake design such as layer cakes or sheet cakes even wedding
cakes for customers to chose based on their preferences. Other bakeries may
specialize in traditional or hand made types of bread made with locally milled flour
without the use of flour bleaching agents or flour treatment agents. The examples of
bakery are Moontree, Bonjour Garden Bakery and The Loaf Bakery & Bistro.

g. Fine dining restaurant

The fine dining restaurant is also referred as a white table cloth restaurant
which are typically high class restaurants. There will be provide a formal way of
table service. The servers will have their formal attire or specific dress codes and
show their good attitude to the customers they served. Fine dining restaurant
provides the highest quality of food so they focus on upscale clientele which are
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affordable to those foods and drinks. Once you enter the fine dining restaurant, the
first thing you will notice is their dcor and atmosphere. Fine dining restaurant is not
the places to be loud and wear normal attire. Men are preferred collared shirts and
ladies are preferred skirts or dresses. Some of the fine dinng restaurants will be
strict in their dress codes. Normally, fine dining restaurant will offer wine lists and
sometimes they will help with your food and wine pairing.
Fine dining restaurants offer more exotic and unique menu items such as
escargot (snails), and foie gras (liver) which may on the menu. The portion of the
food may be smaller than casual restaurant, but the food quality is generally very
high and delicious. There are many fine dining restaurant offer limited menus that
will change on daily or weekly basis, which to give a fresh thing to customers to try.
There are some fine dining which are famous in Kuala Lumpur such as Prime,
Cantaloupe at Troika Sky Dining and The Restaurant.

h. Grill room
Grill room is the informal restaurant which is specialized in grills such as grills
chicken or fish and barbeque items only. Grill room offers the guests with the
highest quality in both setting and dining. Besides, the atmosphere is superb and
warm with Tuscan tones, lighting, cool music and others. The kitchen is separated
from the service area by a glass partition so guests can see the process of chef
preparing the food.
The advantages for guests to see the preparation of food by chef is want to
let them rest assured about the hygiene problem which done by the chef. Such
restaurants only found majority in a luxury hotel or restaurants for foreign tourists.
The examples of grill room is Coliseum Caf, Chambers Bar & Grill and Hilton.

i. Specialty restaurant
Specialty restaurant normally independently exists. This type of formal
restaurant is stylish and specialized of some cuisine like Chinese, Italian or French
offering a variety of choices in food and beverage.

Speciality restaurant can

referred as formal restaurant offering personalized service. Every aspect of the

restaurant is related to the region of the community those the food are being
served. This specialty restaurant is referred as fine dining restaurants as well.
Anyone who stepped into this restaurant can feel the culture and tradition of that
area such as the dcor, staffs uniform, service and the food which suit to the
certain cuisine.
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The restaurant has specific hours of functions and normally the price range
will more expensive than other restaurants. There is served both a la carte and
table d hotel menus here for customers to choose. Specialty restaurant normally
will operate during lunch and dinner time with some entertainment of music, bands
and Gazal. This restaurant offers a high standard of equipment, food dcor and
other amenities for the customer satisfactions.

6. Types of food and beverage sevice styles in restaurant

Service is a term that used to describe a manner and method to serve the
food and drinks to customers in food service operations. There are a lot of service
styles in food operation which have a different way to serve the guests actually. The
gestures, the ways, the manner and even a tiny detail of service styles is very
exquisite in order to perform in a professional yet proper way by those particular
servers. Besides, etiquette and protocol by the server is also a very important part to
serve and pleased guests well and reached their satisfaction and as well as exceed
their expectation to gain image and reputation of certain food and beverage (F&B)
industry. Normally, there are 5 types of service styles are internationally recognized
which are French service, American service, English service, Russian service and
Buffet service.

a. French service or gueridon service.

It is also termed as cart service because French service is serve the guests
by using the gueridon. The concept of French service is about elegant and splendid
style. French service also considered as most labor-intensive and more expensive
service of all formal styles. Basically, French service is a formal service which first
started to serve to European. French service usually carried out in lavish restaurants,
elegant resort, cruise ships, classy dining room and others romantic and standard
places.
This French service is different with other service is that all food is served
from the gueridon. Gueridon is a rolling cart which has the same height as the
guests table. The gueridon is covered with a cloth and it is placed side-by-side with
the guests table as well. It has equipped with a small alcohol stove or rechaud. This
tools is want to ensure the food is keep in the warm condition for the preparation of
ingredients such as sauces, crepes suzette, jubilee and other special dishes. The
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food in French service is partially prepared in the kitchen and brought to the dining
room completed by the experienced and skilled chef or headwaiter at the side table
in the full view of the customer. The customers may have a look about all the process
of the food they ordered from the semi prepared foods until the last scene when the
food is completely to be served. Because of foods are cooked in front of the guests,
so it requires a short time to complete the food to them.
So, French service is not only having to require professional culinary and
cooking skill, but also have to show a good showmanship to grasp some technical
expertise on food preparation and decoration. Normally, the chef will carry out some
activities like craving meats, preparing flamb with flair and others when in front of
the guests to attract their attention. Because of French service is beased on elegant
concept, so the expenses will be much more higher than others. Normally, this
French service will consume by high class people which are rich and wealth.
(I) Table setting
Typical table setting of French service cover items includes: a show plate,
cleanly folded napkin, dinner forks and dessert fork, dinner knife, dessert spoon and
soup spoon, butter plate and butter spreader and a water or wine glass. Ingredients
such as salt and pepper and bread and butter are not included in French service
table set. The server placed a clean, folded napkin on the service plate. When there
is small dining, which are up to three guests, dishes is normally placed directly on the
table and the main dish is placed before the guests expected to be served first. The
service plates are placed near the dish for guest convenience. While when there is a
large dining which is four or more guests, a gueridon or side table is used. Waiters
will carry the plates and dishes and places them to the gueridon and then serve to
the guests with some preliminary portioning to help themselves. Ashtrays are usually
placed on the table when the meal is completed.
(II) Person incharge
Chef de rang
Chef de rang is the main server and assigned to some executing prime functions
such as preparing and serve the dishes, make seating the guests when the captain is
absent, serve the drinks and presenting checks.
Commis de rang

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Commis de rang is working as an assistant of the chef de rang and responsible for
taking the order from chef de rang, collect and bring the food to the dining room,
serves the dishes as dished up by the chef the rang and clearing the tables.

The dining room captain

Dining Room Captain is to help the guests to be seated and to supervise the service
procedures.
Cocktail server and whine steward (Sommelier)
Cocktail server will serve alcoholic and other beverages while wine steward will serve
wine to the guests. But sometimes, chef de rang also take orders and serves
beverages in case of after-dinner beverage.
(III) Service procedures
Service procedures in French services also play a very important part. The
majority of foods is served and cleared from the right side of the guests except butter,
bread, salad. Finger bowl is served with all fingers which are filled up with warm
water with rose petals or lemon slices to the guests. These items will be served on
the left hand side of the guests. Coffee will be served after the main dish in
demitasse cups. When all the dishes are completed, then the waiter will cleared the
soiled plates.

b. American service
It is usually referred as plate service or pre-plated service because the dish
is already placed on the plate in the kitchen and ready to be served to the guests.
American service is considered as the most widely applied service, especially in the
U.S.A. The kitchen will first predetermine the portion of the dish and balance the
entire presentation in term of nutrition and color to make it look nice. This is normally
used in a coffee shop which has the demand of guests to be quick and simple
service. The service is suited to the people who are rushing the time and no time to
have their meals so there will spend their short time and money to consume at there
to save their time to continue their work. Normally, this service only needs a minimal
labor-intensive and a small space to prepare and complete the food to the guests.

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American service is followed by family- style restaurant which is there are a

counter where put the tableware and there also provide salad bar and self-service
bar. American service is a fast service, so the salads, bread and butter no need
prepare in the kitchen, but direct serve to the guests at the table in order to fulfill the
objectives of American service, which is fast and simple service. This service is
referred to chefs, which can use their creativity and innovation to decorating and
organizing the foods to attract guests attention. It is only required one server to serve
the meal, but need to be in expert and professional serving skill. However, this
service also ensures the involvement only one serves in one area. For example, front
server is responsible for fulfilling guests needs and wants while back server
responsible for picking up the food that the guest had ordered.
(I) Table setting
Table setting for breakfast and lunch in America service is differ with dinner
setting. Breakfast and lunch are organizing as a simple meal and only requires a
small amount of serviceware while dinner requires more courses and require large
amounts of service ware. There are at least fifteen cover on the American table
setting for a dinner, but not more than twenty-five cover. However, number of flatware
could be change according to the situation, but each side cannot more than three.
But when there is a needed, the server will bring to the guests when the food is
served. The knife is placed with a blade facing inward and spoons and forks are
placed on the right and left side respectively. The teaspoon is put on the outside and
the soup spoon is placed next to it. The butter knife is positioned on the bread and
butter plate, keeping at a right angle or parallel to the forks. The water glass is placed
above the spoons and dinner knife and the wine glass is placed left side of the water
glass. Moreover, coffee is sometimes served with the meals together. Cream and
sugar for the coffee are brought to the table either at the beginning of a meal or
served with coffee. But some of the fine establishments are not allowed the coffee
cup and saucer place along with the table setting. Some of the items such as salt,
pepper, ashtrays and some decoration like flowers are normally placed on the middle
of the table or place against the wall in the booth there. All tables will be covered by a
piece of table cloth.
(II) Service procedures
Service procedures of America service are very simple. The server will serve
all the foods to the guests from left hand side of the guests by using left hands while
serve the drinks will from the right hand side of the guests by using right hands.
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However, some of the ingredients such as margarine, salad, bread and butter also
served in the way as the same to serve the beverage which is from the right hand
side using right hands. In American service, hot food is served hot while cold food is
served cold. In informal occasions, server will serve the bread in the basket for the
guests. However, when there is a big and formal occasions, normally the bread will
put in the tongs and put it in the places with a fork will be used to serve butter or
margarine. But sometimes, the butter will be served it on the small plate. When all
the guests have finished their meals, the server will take the soiled plate from the
right hand side of the guests using right hands as well. Normally before serving the
dessert, the server will crumb the table first. Sometimes, before serving the dessert
to guests, the servers will crumb the table.

c. English service or butler service.

It is also called as Host service because the host will play an important and
active role in this service. Normally, the food will be placed on the platters by the
server and placed it on the table for the approval of the host. Then, the host may
portions the food for each guest or let the waiter to serve the guests. When there is a
need for replenishment, the server will take the dishes and walk around the table for
the guests to help themselves to take the food or server will serve them. This English
service is considered as the private service because it is privately organized for some
parties just to have some gathering, a dinner or enjoy a meal which will be served by
servants in private home. This service usually found in casual restaurants, coffee
shops, counter service and others.
The food and beverages are first brought to the host and hostess before its
passing to their nearest guests which sit beside them. Along this service is carried
out, it only needs one server to complete all this procedure. This English procedure
will be recognized as a great deal of showmanship when there is a large and special
occasions. Moreover, English service is a less labor-intensive and a quicker service
which quicker than Russian service. But sometimes it can be very time-consuming
due to the nature of service procedures, the server need to prepare and process of
those foods so it takes time.
(I) Table setting
Table setting for English service are followed by the standard so it will be more
convenient to the guests. Knives and spoons are placed on the right side and forks
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are placed on the left side of the table. A bread knife is placed on the bread and
butter plate at the right angle to the forks. Wine glasses are positioned at the left side
of the water glass. When the hostess serves the coffee to the guests, she will also
bring along coffee cups and saucers to the guests. When there is only one guest to
be served, the desert flatwares are kept above the service plate. But when the
dessert flatware is used, dessert will plated by the hostess after being received a
proper serving dishes by the server.
(II) Service procedures
Service procedures of English service are a little bit different from other
service procedures. When guests enter the dining area, the first course is typically
served on the table. The main entre is placed directly in front of the host with warm
plates. The host will serve the portion of the main entre and pass it to the nearest
guests or transfer it to the hostess. If the dishes require carving then it will be done
by the host and then passed it to the hostess for adding vegetables and other foods.
It will be continuing passing around until it reaches the proper guests.
Dessert will be served following this standard. In addition, all the causes, side
dishes and vegetables are served on the table and passed by the guests among
themselves. Bread may not be served on the table unless it has been ordered or
required. The waiter or waitress will place the butter or margarine on the table and
pour the iced water into the glasses. Thus, soup will be served either by the server or
by the host on respective individual bowls or cups in a tureen. Host or hostess
passed it to the nearby guests and the process keep continuing until the last guests
to be served. Salads also served in this kind of method to the guests as well. Cream
and sugar normally will pass to the guests for them to use it anytime when they want.
After all the guests finish their dishes, the waiter will remove all the soiled plates
away from the dining area to the small tables.

d. Russian service.
A Russian service actually originates from the era of Tsars of Russia who
believed in ceremony and ritual. Nowadays, this type of service is dramatically
reducing its popularity, but still have people to choose this service when there is a
great function and state banquets to be organized. Russian service is referred as
platter service because the foods are positioned in well-decorated and nicely on the
silver platters. This type of service is same with French service since Russian service
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originally come from French service so many aspects, such as table setting.
However, Russian services are being modified until it becomes a distinct and unique
service style.
Russian services are specially responsible in the international restaurants and
hotels, mostly in banquet operation. All the servers will place the food on the silver
platters nicely and attractively when the food is done cooking and decorating well in
the kitchen. All the preparation of foods will be done in the kitchen except dishing and
presentation done at table side. Russian service is also considered as inexpensive
service, and only requires only one server to serve the guests so it is also known as
less labor-intensive and it does not need any extra spaces for special tools. Although
Russian service requires only less and small spaces, but it also can be perfect to
accommodate large group of guests eating the same meals at same time.
In Russian service, the server has to ensure that the food decoration and
presentation remains the best and nice condition until he or she serves the last
guests. The server who serves in Russian service need to have highly skilled or
professionally trained in order to perform well for all the guests. When Russian
service is applied, the guests have to use heavy silver serviceware and larger
numbers of platters to be used while serving to the guests.
(I) Table setting
Table setting procedures for Russian service is almost same with the French
service, but expect a little bit informal and flexible comparing to French service.
Bread and butter plates, ashtray and water glasses are only placed on the table if it is
required. Unless the situation demands from guests, otherwise finger bowls will not
typically served in Russian service.
(II) Service procedures
In Russian service, the staffs who responsible in the kitchen have to prepare
the food with not only tasty, but also need to decorate and design it very well in order
to attract guests attention. After kitchen staff decorated and organizing well the food,
they will put in on the silver platters and pass to the server who will go to serve the
guests. All the preparation of the food such as cooking, decorating and organizing
have done it in the kitchen except for the dishing. In front of the guests, there will
placed an empty soup bowls on a show plate or base plate at the table. The server
brings soups and sauces in a small or individual bowls and places them on the table.

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Amount of soups is done by a ladle into the soup bowl. After all the heated plated will
be placed on right sides according to the direction of clockwise direction, the waiter
will bring the platters of food from the kitchen and introduce food to the guests by
standing at the left side of the guest and holding the platters using left hand.
The servers then dish up the normal amount of portion on the plate by using a
large spoon and fork from the right hand side follow the clockwise direction and they
use the spoon to serve the vegetables and other items as per guidance to have the
same amounts of all the guests. Because of server need to keep the food only using
their palm, so they need to have the skilled in balancing the items on the platters.
Servers will return back the remaining food to the kitchen after they serve the guests.
Hot food is served in hot condition while cold food such as salad need to serve in
cold condition as well. The servers need to take some necessary precautions,
especially when hot foods to avoid any accident happen when serving the guests. At
the end of the meals, coffee is served with cups and saucers and the server will help
to poured for guests. Cream and sugar will be added if a guest asks for them. After
all the guests had finished their dishes, the servers are responsible to take the salad
plate from the table.

e. Buffet service.
It is also called as self service. This is because all the guests will be takes the
food by themselves according to their preferences and their own choices without the
assistance of any server. The buffet includes normal food course of soups, salads,
appetizer, hot dishes, rice, breads, and dessert. One of the main point of buffet
service is they need to be look appealing at all times. Buffet service needs to have
some specific steps such as planning the dining arrangements, planning the menu,
setting the buffet table and planning the service is very important in order to create a
successful buffet service and satisfied by every guests. Not only that, the venue
which organized the buffet service must have plenty of table space to accommodate
large number of guests. Buffet service is considered as an effective tool and it is
required less service personnel with guests.
(I) Table setting
This kind of service normally will be held in banquet function, birthday party,
open house and others. There are various kinds of food arranged on the table
according to the sequence from the appetizer until the dessert. Soup is normally
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placed on the tureen and hot entrees in chaffing dishes to keep the soup warm and
tasty all the time. Some of the equipment such as dinner plates and saucers are laid
down right on the buffet table. Rolls, butter and condiments are usually pre-set at the
dining table. The crockery and cutleries are put at the head of the buffet table for the
convenience of the guests. The server or the host needs to deal with many guests at
one time, but the guests get less personal attention than with another service. The
job of the server may vary actually. For instance, servers may only serve beverages
or they may only serve several courses or maybe they portion the food and replenish
the platters and dishes.
Guests may have their meals at the table provided with the plates and
beverages are provided by the host. Some of them may enjoy their meals just sit on
the chairs, then put their plates on their laps. The table for buffet service may be
covered by a beautiful tablecloth and can have some decorations on the table to be
more attractive like flowers. They need to provide 18 inches or larger napkins. If the
host is busy, they may invite some professional server to assist them in the party.
Water or beverages provided in the buffet service need to put on a tray or another
table. If you expect guests to pour the drinks for themselves, you need to set the
beverage service very carefully. Leave a near area empty, so that the filled plate can
be set down for those wish to do so. Water and salads should be the last items in the
buffet setting. When the guests are finished their meals, the server or the host may
remove the main course by taking the plate and place them on the table-on-wheels
or a tray and remove them to the kitchen or use a table-on-wheels to collect the
plates.
(II) Service procedures
Actually, buffet service only need one or two server to assist the host. But
some of the host never require any server to assist them. The interaction between
server and guests will be less. Normally, the guests will help themselves and pick up
the food they like according to their references. By serving the dessert course, place
a single dessert offering on the buffet with serving tools. When there is more than
one type of dessert, place the dessert at the intervals on the buffet. The server or the
host serves the dessert and the beverage to persons dining from trays from a tableon-wheels. After all the guests have left, they can remove the trays which have a lot
of cutleries and soiled plates on it to the kitchen for the next cleaning steps. They
also may request for someone to assist them in the cleaning process.
(III) Reason
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There are some reasons why the guests prefer to have a buffet service to
serve their guests. Buffet service can accommodate large number of guests at one
time. Guests no need to wait a long time just to have their meals but once it started,
everyone can enjoy the food well. Buffet services are provided in a wide range of
selection of the food from the fist appetizer until the last dessert, guests can follow
their preferences to take their food. Because of the large portion of the food in the
buffet, so everyone definitely can have enough meal to eat. Besides, buffet services
do not have any formal way to act when they are having their meals, it is like a
freestyle service and everyone can make themselves home and easy, no need to
follow all that types of services steps such as French service. Most of the people
organize this buffet service party can increase their relationship of family members or
relatives or friends because they can have their chit-chatting session and sit beside
each other while having their meals.

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7. Conclusion
After finished this assignment, we had learned a lot regarding food and
beverage industry after our group discussion about this topic. We are now have a
clearer picture about the topic of food and beverage (F&B). In short, food and
beverage is one of the essential part for human that everyone cannot live without it.
The main function of food and beverage is provide food to guests according their
preferences. But, it is not easy to run smoothly in the F&B industry because we need
to identified the potential market and the needs of customers so they can perform
well in their business. Furthermore, after our group discussion and do some research
about the certain topic such as the overview of F&B industry, the function of the food
and beverages sector, current trends of F&B industry, the classification of food
establishment and the types of service styles in restaurant which have let us know
more about all these aspect in a details way.
Other than that, the current trend is one of the important parts in F & B
industry. In order to meet the current needs of the market, the F & B operator should
update their products constantly and also make some innovation and creative to
attract more consumer. As a saying goes, grass is always greener. Consumers
change their mind easily and they like to try freshness. They would not always
consume the same meal in a same location. Therefore, F & B operator must always
develop new ideas to make sure that they can get maintain their regular customers
yet attract potential customers from the market.
Lastly, the productivity of the F & B sector will more ideal if the operator is
encouraged for the innovation and add up with the use of technology. They also have
to invest in people and skills because an excellent human resources department will
result in a better working surrounding. Thus, F & B sector is an indispensable field
because it contributes income to a country especially in Tourism and Hospitality
industry.

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8. References

Bar vs. Pub. (2012, June 17). Retrieved May 6, 2015, from Diffen:
http://www.diffen.com/difference/Bar_vs_Pub

Functions of F&B operations. (2012, February 28). Retrieved March 2,

2015, from MS3304 Hospitality Management:
https://ms3304hospitalitymgt.wordpress.com/2012/02/28/functionsof-fb-operations/

EnlightenMe. (2015). Retrieved May 01, 2015, from The Casual Dining
Restaurant: http://enlightenme.com/casual-dining-restaurant/

Food and beverage production. (2015). Retrieved May 1, 2015, from Vault:
http://www.vault.com/industries-professions/industries/food-andbeverage-production.aspx

Free Hotel Management. (2014, March 19). Ultimate Guide to French Food
& Beverage Service Style. Retrieved May 6, 2015, from Hospitality
School: http://www.hospitality-school.com/french-food-beverageservice-style

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