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Objectives
Introduction to the food and beverage sector
Sectors of the foodservice industry
Food and beverage operations
Classifications of food service establishments
Types of food and beverage services
F & B industry
It is usually defined by the output of products. But it doesnt
include the manufacturing of food & drink and its retailing.
The basic function: serve food & drink to people and to
satisfy their various types of needs.
(g) Control of
costs and
revenues
(b) Formulation
of policy
(c)
Interpretation of
demand
(f) Production
and service
(e) Provisioning
(b) Formulation of
policy
The formulation of policy and business objectives: guide the choice of operational
methods that will be used.
(c) Interpretation of
demand
(e) Provisioning
The interpretation and design of facilities required for the food and beverage
operations and the plant, equipment required.
The planning and design of facilities required for the food and beverage operations
and the plant and equipment required.
The organization of provisioning for food and beverage and other purchasing
requirements to meet the needs of the food production, beverage provision and
the service methods being used.
Control of cost of material and other costs, such as labor and overheads, associated
with the operation of food production, beverage provision and other services, and
the control or revenue.
(h) Monitoring of
consumer satisfaction
Historical Summary
Popular
catering Provision of food and Has gone through various phases.
including cafs, pizza, drink generally at low/
grills and steak house
medium price with limited
levels of service and often
high customer throughput
Historical Summary
Purpose of the
foodservice
operation
Historical Summary
Retail stores
Fast provision
food and drink
Events/
banqueting/
conferencing/
exhibitions
Leisure attractions
such as theme park,
museums, galleries,
cinemas
and
theatres
Industrial
catering
either
in-house
operations or through
catering/ foodservice
contractors
Motorway
service
stations
Purpose of the
foodservice operation
Historical Summary
Welfare catering or
Social
caterer/
foodservice (student,
healthcare.
Institutional
and
military)
Historical Summary
Licensed
trade Provision of food and drink in
including wine bars, an environment dominated by
licensed clubs and licensing requirements
member club
and
2.
Customer type
Management
options
Self-operated
The owner or organization manages the operation themselves.
It could be a small, large or a franchised situation.
Franchise agreement
With a franchise, the franchisee (the owner of the facility)
pays fees to the franchisor (or franchise company) in exchange
for the right to use the name, building design, and business
methods of the franchisor. Furthermore, the franchisee must
agree to maintain the franchisors business & quality standards.
Management contracting
When an owner or operator of an establishment employs or contracts
specialized hospitality or food & beverage service company to manage
the whole or part of the operation. This could be either in a hotel or in
a non-commercial institution, for example a university.
Outsourcing
Increasingly, hotels are realizing that hotel-run restaurants are in some
cases unprofitable due to many residents opting to dine at known
branded outlets.
Therefore, a new & emerging trend is where the hotel forms a
partnership with a restaurant/coffee chain/bar brand that would
operate from a designated area within the hotel.
Description
First Class
Ethnic
Themed
Bistro, Brasserie
Description
Cafeteria
Wine bars
Type of Food
No. of Outlets
Maxims
McDonalds
Fast Food
232 + 77 McCafe
Caf de Coral
151
Fairwood
107
KFC
Fast Food
62
Burger King
Fast Food
15
Starbucks
115
Pacific Coffee
110
Outback Steakhouse
Deli France
34
18
Pret a Manger
12
TGIs Fridays
Dan Ryans
F & B in accommodation
5-star hotels
4-star hotels
Budget hotels
Bed &
breakfast
Hostel
Environment
Cleanliness
Location and
accessibility
Size and shape of
room
Furniture and fitting
Atmosphere (color,
lighting, temperature,
noise level)
Spaciousness of
restaurant
Employees
appearance
Availability of parking
managing employees,
regulating business operations,
resolving customer issues,
create work schedules,
monitor and evaluate employee performances,
motivate staff members,
monitoring inventory (ordering/ delivery),
meeting health and safety regulations,
Reception headwaiter
The reception headwaiter is responsible for accepting any bookings
diary up to date.
They will reserve tables and allocate these reservations to particular
stations.
Greet guests on arrival and takes them to the table and seats them.
Station.
Responsibility for a team of staff serving a number of stations
within a section of the restaurant area.
They take the food and beverage orders (usually from the host) and
carry out service at the table with the help of the chef de rang.
Restaurant Team
Station waiter/ chef de rang
Provides service to one set of table (between about four and eight)
Usually less experience than a station headwaiter.
Assistant station waiter/ demi-chef de rang
The person next in seniority to the station waiter and assists as directed by
the station waiter.
Waiter/ commis de rang
This person mainly fetches and carries.
Pre-preparation task, such as cleaning and prepare equipment
Trainee commis/ apprentice
Apprentice or learner, having just joined the food and beverage service staff
During the service this person will keep the sideboard well stocked with
equipment and may help to fetch and carry items as required.
Partie system
Partie system is a method of kitchen organization which is formal,
structured brigade and in most cases, only found in high quality
kitchens and restaurants.
The way a kitchen is organized depends on several factors:
1. The Menu
2. The type of establishment
3. The size of the operation
The number of customers
The volume of food service
4. The physical facilities, e.g. equipment
Relief Chef
(Tournant)
40
41
42
Responsibilities include the saut station and preparation of most of the sauces
Tournant/Relief Chef
43
Disadvantages:
Staff can be ideal when
particular section of the
kitchen are not busy
Expensive
Chefs become bored
More depend on staffs
Loyalty
The staff s obligations and loyalty are firstly to the establishment.
Conduct
The rules and regulations of an establishment must be followed,
especially in front of customers.
Sale ability
Able to contribute to personal selling and merchandising
Sense of urgency
To generate the maximum amount of business over the service period,
with as high a net profit as possible.
Description
Conventional Term used to describe production utilizing mainly fresh foods and
traditional cooking methods
Convenience
Centralized
Cook-chill
Cook-freeze
Sous-vide
Method
Explanation
Baking
Blanching
Boiling
Braising
Boiling
Fried
Deep fried
Grilled
Poaching
Roasting
Sauting
Steaming
Stewing
Customer Process
Service Sequence
Outline of the relationship between the different operating system within a foodservice operation
a)
b)
c)
d)
e)
Table service
Self-service
Assisted service
Single point service
Specialized service (or service in situ)
Table service: the customer is served at a laid table. This type of service,
which includes plated service or silver service, is found in many types of
restaurant, cafes and in banqueting.
Self-service: the customer is required to help him or herself from a
buffet or counter. This type of service can be found in cafeterias and
canteens.
Assisted service: the customer is served part of the meal at a table and
is required to obtain part through self-service from some form of display
or buffet. This type of service is found in carvery type operations and
may also be used for functions.
Single point service: the customer orders, pays and receives the food
and beverage, for instance at a counter, at a bar in licensed premises, in
a fast food operation or at a vending machine.
Specialized service (or service in situ): the food and drink is taken to
where the customer is. This includes tray service in hospitals or aircraft,
trolley service, home delivery, lounge and room service.
2. Bar
counter
a) Silver/
English
b) Family
c) Plate/
American
d) French
e) Russian
f) Guridon
3. Assisted
a) Carvery
Some parts of meal are served to seated customers; other parts are
collected by the customers from a buffet.
b) Buffets
Group C: self-service
Self-service of customers
4. Cafeteria
a) Counter
b) Freeflow
Sometimes food is displayed behind the counter and the guests may indicate their choice to the
counter attendant. The food is served preplated and the cutlery is handed directly to the guest. Guest
will pay at the cashier or have to buy coupons in advance.
Note: some call order production may be included in cafeterias.
5. Takeaway
6. Drive-thru
Form of takeaway where customer drives vehicle past order, payment and
collection points
7. Fast food
8. Vending
9. Kiosks
10. Food
court
Customers may either order and eat or buy from a number of counters
and eat in separate eating area, or takeaway
11. Bar
Term used to describe order, service and payment point and consumption
area in licensed premises
13. Trolley
Service of food and beverages from a trolley, away from dining areas, e.g.
for office workers at their desk; for customers at aircraft seats; at train
seats
14. Home
delivery
15. Lounge
Service of variety of foods and beverages in lounge area, e.g. hotel lounge
16. Room
17. Drive-in
Customer park their motor vehicle and are served at their vehicles