The document provides an introduction to the food and beverage industry, outlining key sectors such as restaurants, takeaways, and hotels. It discusses customer types, ownership models, and food production methods. The document also describes various roles in the kitchen brigade and front-of-house restaurant team.
The document provides an overview of the history and development of restaurants in Europe and the United States from 12,000 years ago to the modern era. It discusses the emergence of separate eating places in Europe in the 1700s and the rise in popularity of taverns, inns, and hotels offering food in the 1800s in the US. It also outlines the growth of the restaurant industry in the US in the late 1800s and 1900s with the rise of chains like Fred Harvey and McDonald's. The document then covers various aspects of food and beverage service operations including organizational structures, job roles and responsibilities, guest expectations, and server skills.
This document provides procedures and expressions for various aspects of food service, including greeting guests, seating guests, serving water and bread, presenting menus, taking orders, and correcting cutlery placement. The key steps are to greet guests with a smile, check reservations if needed, seat guests and assist ladies with chairs, open napkins, serve water, place bread baskets or individual slices, take drink and food orders starting from the right and moving clockwise, present menus and suggest items, repeat orders back, record orders correctly, and correct cutlery placement as each course is served. Phrases include welcoming guests, asking about reservations, indicating seating directions, requesting drink preferences, and confirming orders.
This document discusses food service establishments and fine dining restaurants. It provides an overview of different types of food service establishments and describes the dining operation of a fine dining restaurant. It discusses the standards of restaurants according to the Department of Tourism and covers topics like types of table service, dining experience, accreditation of restaurants in the Philippines, and career opportunities.
This document provides information on catering and banquet management. It discusses the catering industry, types of catering operations including on-premise, off-premise and mobile catering. It also describes categories of catering such as commercial, welfare/industrial, and transport catering. Specific establishments under each category are listed. The document outlines what catering clients want and the qualities and licenses/insurance needed for a successful caterer.
This document discusses the five main customer processes for food service:
1. Table service where customers are served at their table. This includes types like English, French, and Russian service.
2. Assisted service where customers receive some food at their table and self-serve other items, like at a carvery.
3. Self-service where customers help themselves, like at a buffet or cafeteria.
4. Single point service where customers order, pay, and receive food at one location like a takeaway, drive-thru, or bar.
5. Specialized service where food is brought to customers, such as tray service in hospitals, trolley service on trains, or room
This document discusses different types of food service including self-service options like cafeterias and buffets as well as food-server services involving counter service and table service. It provides details on traditional cafeteria service, buffet service, counter service, and different styles of table service like American, English, French and Russian service. The document also covers important considerations for table appointments including linens, dinnerware, glassware and flatware to properly set a table.
The document provides an overview of the history and development of restaurants in Europe and the United States from 12,000 years ago to the modern era. It discusses the emergence of separate eating places in Europe in the 1700s and the rise in popularity of taverns, inns, and hotels offering food in the 1800s in the US. It also outlines the growth of the restaurant industry in the US in the late 1800s and 1900s with the rise of chains like Fred Harvey and McDonald's. The document then covers various aspects of food and beverage service operations including organizational structures, job roles and responsibilities, guest expectations, and server skills.
This document provides procedures and expressions for various aspects of food service, including greeting guests, seating guests, serving water and bread, presenting menus, taking orders, and correcting cutlery placement. The key steps are to greet guests with a smile, check reservations if needed, seat guests and assist ladies with chairs, open napkins, serve water, place bread baskets or individual slices, take drink and food orders starting from the right and moving clockwise, present menus and suggest items, repeat orders back, record orders correctly, and correct cutlery placement as each course is served. Phrases include welcoming guests, asking about reservations, indicating seating directions, requesting drink preferences, and confirming orders.
This document discusses food service establishments and fine dining restaurants. It provides an overview of different types of food service establishments and describes the dining operation of a fine dining restaurant. It discusses the standards of restaurants according to the Department of Tourism and covers topics like types of table service, dining experience, accreditation of restaurants in the Philippines, and career opportunities.
This document provides information on catering and banquet management. It discusses the catering industry, types of catering operations including on-premise, off-premise and mobile catering. It also describes categories of catering such as commercial, welfare/industrial, and transport catering. Specific establishments under each category are listed. The document outlines what catering clients want and the qualities and licenses/insurance needed for a successful caterer.
This document discusses the five main customer processes for food service:
1. Table service where customers are served at their table. This includes types like English, French, and Russian service.
2. Assisted service where customers receive some food at their table and self-serve other items, like at a carvery.
3. Self-service where customers help themselves, like at a buffet or cafeteria.
4. Single point service where customers order, pay, and receive food at one location like a takeaway, drive-thru, or bar.
5. Specialized service where food is brought to customers, such as tray service in hospitals, trolley service on trains, or room
This document discusses different types of food service including self-service options like cafeterias and buffets as well as food-server services involving counter service and table service. It provides details on traditional cafeteria service, buffet service, counter service, and different styles of table service like American, English, French and Russian service. The document also covers important considerations for table appointments including linens, dinnerware, glassware and flatware to properly set a table.
Category of Food Service Equipment with examples, Types of dining room furniture, their sizes, and uses
Various linen and their uses, types of crockery and their uses
Parts and types of glassware, their sizes, and uses
Meaning of cutlery, flatware, and hollowware with examples
Special service equipment and their uses
Room service allows hotel guests to order and receive food and drinks in their rooms. It operates 24 hours a day. Staff are responsible for checking minibars, collecting breakfast menus, delivering orders to rooms, and billing guests. Guests can place orders by phone, TV, or door knob menu. Orders are prepared in the kitchen or bar then delivered to rooms using service lifts or stairs. When delivering, staff follow a sequence of greeting the guest, setting up the order, offering assistance, and thanking the guest before leaving. The room service pantry needs to be located near the kitchen, service lifts, and storage areas. A variety of equipment is used like mobile serving tables, plate warmers, coffee machines, point
This document lists and describes various types of glassware and flatware used for serving food and drink. It discusses different styles of beer mugs, wine glasses, forks, spoons, and knives, including cocktail forks, gravy spoons, carving knives, dessert spoons, fish knives, soup ladles, and steak knives. The purpose is to identify the proper name for each type based on its description and intended use.
The document provides an introduction to the food and beverage sector, including its objectives, characteristics, and classifications. It discusses the various sectors of the foodservice industry and types of food and beverage services. It also outlines the foodservice operation cycle and performance measures used in foodservice operations.
Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd.
Today's Effort For A Better Tomorrow
This document discusses different styles of food service. It categorizes service methods into 5 types: table service, assisted service, self service, single point service, and specialized service. It provides details on each type, including American/plate service, Russian service, French service, English service, and gueridon service under table service. It also discusses buffet service under assisted service and cafeteria service under self service. Room service and banquet service are discussed as examples of specialized service. The key aspects of taking and fulfilling room service orders as well as different styles of banquet service are outlined.
The document discusses different types of table service in restaurants. It describes 10 types of table service including Filipino service, tray service, blue plate service, family or compromise service, American style, Russian service, French service, and English service. It also discusses self-service styles like cafeteria service and buffet service. Finally, it lists different types of restaurants classified by their food service style like salad bars, drive-in restaurants, smorgasbord restaurants, and sandwich/soup restaurants.
The document discusses 5 different customer processes for food service:
1. Service at a laid cover where customers are served at their table.
2. Assisted service where customers receive some food at their table and some through self-service.
3. Self-service where customers serve themselves from buffets or counters.
4. Service at a single point where customers order, pay, and receive their food at a counter.
5. Specialized service where food is delivered to customers in different locations like hospitals, hotels, or aircraft. Various types of specialized services are described like room service, trolley service, and home delivery.
RULES FOR WAITER, ATTRIBUTES OF FOOD AND BEVERAGE PERSONNEL, PROFESSIONAL AND HYGIENIC PRACTICES, FOOD AND BEVERAGE KNOWLEDGE AND TECHNICAL ABILITY, SERVICE CONVENTIONS, INTERPERSONAL SKILLS, DEALING WITH INCIDENTS DURING SERVICE, ESSENTIAL TECHNICAL SKILLS, UNDESIRABLE QUALITIES OF WAITER
This document discusses various styles of table service in restaurants. It identifies French service, Russian service, English/family style, butler service, buffet service, and other styles. It also outlines different types of menus like table d'hote, prix fixe, and a la carte. Finally, it categorizes restaurants into fine dining, bistro/trattoria, and casual/family styles based on atmosphere and service approach.
The document discusses different types of linens, tableware, and glassware used for serving food and drinks. It describes common linens like tablecloths, napkins, and runners that are often made from materials like linen, cotton, or synthetic fibers. It also lists different types of cutlery/flatware used for eating like forks, knives, spoons, and serving utensils. Additionally, it outlines the key parts of glassware - the bowl, stem, and foot - and common varieties including tumblers, footed glasses, and mugs.
Food and beverage service operating equipmentsLeslie
This document provides definitions and summaries of the various types of equipment, furnishings, and supplies used in food service areas. It discusses furniture like tables, chairs, and sideboards. It also covers linens, crockery, glassware, tableware, and miscellaneous equipment. For each category, examples are given of specific items along with images to illustrate them. The goal is to define and categorize all the various pieces that make up the operational components in a food service setting.
1) Food and beverage functions are an important part of most meetings and generate significant revenue for hotels. Meeting planners consider food quality very important in choosing facilities.
2) Hotels are moving toward more customized and restaurant-quality dining experiences at banquets, including choice menus, action stations, and upscale presentation. There is also a trend toward healthier, locally-sourced options.
3) Food and beverage has high profit margins of 35-40% and often generates more revenue than hotel restaurants. However, it requires strict controls over guarantees, attendance numbers, and beverage inventory.
Bartending involves mixing alcoholic and non-alcoholic beverages and providing good customer service. The document discusses different types of bars, alcoholic and non-alcoholic beverages, and methods of mixing drinks. It provides details on parts of the bar, types of alcoholic beverages including wines, spirits, beer, and cocktails. It also discusses non-alcoholic beverages and coffee drinks. The document outlines the setup and service of the bar area.
This document describes different types of table service in restaurants. It discusses American/plate service where pre-plated foods are served to guests, Russian/silver service where foods are served family-style from platters, and French service which involves tableside food preparation. It also covers buffet, fast food, and counter service styles. The document provides detailed steps and procedures for American and Russian styles of service.
Types of food service establishments include restaurants, cafes, coffeehouses, bistros, brasseries, cafeterias, pubs, fine dining establishments, fast food restaurants, diners, barbecue restaurants, ice cream parlors, hotels and more. Each type has distinct characteristics around the types of foods served, service style, atmosphere and customer experience provided. Hotels can also be categorized as conference centers, motels, extended stay, serviced apartments, resorts or transit hotels depending on their facilities and customer base.
This document provides information on different types of glassware used in bar operations. It discusses the importance of glassware and describes various categories including tumblers, stemware, footed ware, and mugs. For each type of glassware, specific examples are given with descriptions of their common uses, sizes, and distinguishing features. The document aims to educate on proper glassware selection and use in bars and restaurants.
The document outlines the sequence of service and key responsibilities for servers. It details the steps servers should take from welcoming guests, seating them and taking their order, to serving the food, checking on satisfaction, presenting the bill and bidding farewell. The sequence emphasizes good customer service, including greeting guests with a smile, being attentive to their needs and preferences at each stage, and thanking them for their visit.
The document provides an overview of the food and beverage industry, outlining different sectors including restaurants, takeaways, and hotels. It discusses customer types, ownership models, types of food and beverage operations, production methods, service methods, and roles in the kitchen and front-of-house teams. The various sections define important concepts in operating food and beverage businesses.
This document discusses various classifications and types of food service operations. It categorizes food service into commercial establishments that aim to maximize profits through food and drink sales, and institutional catering that provides volume meals for organizations. It also outlines different types of restaurants including quick service, mid-scale, upscale establishments as well as different styles of operations like bistros, brasseries, cafes, and themed restaurants. The document details various services models in restaurants like table service, self-service, and single point service.
Category of Food Service Equipment with examples, Types of dining room furniture, their sizes, and uses
Various linen and their uses, types of crockery and their uses
Parts and types of glassware, their sizes, and uses
Meaning of cutlery, flatware, and hollowware with examples
Special service equipment and their uses
Room service allows hotel guests to order and receive food and drinks in their rooms. It operates 24 hours a day. Staff are responsible for checking minibars, collecting breakfast menus, delivering orders to rooms, and billing guests. Guests can place orders by phone, TV, or door knob menu. Orders are prepared in the kitchen or bar then delivered to rooms using service lifts or stairs. When delivering, staff follow a sequence of greeting the guest, setting up the order, offering assistance, and thanking the guest before leaving. The room service pantry needs to be located near the kitchen, service lifts, and storage areas. A variety of equipment is used like mobile serving tables, plate warmers, coffee machines, point
This document lists and describes various types of glassware and flatware used for serving food and drink. It discusses different styles of beer mugs, wine glasses, forks, spoons, and knives, including cocktail forks, gravy spoons, carving knives, dessert spoons, fish knives, soup ladles, and steak knives. The purpose is to identify the proper name for each type based on its description and intended use.
The document provides an introduction to the food and beverage sector, including its objectives, characteristics, and classifications. It discusses the various sectors of the foodservice industry and types of food and beverage services. It also outlines the foodservice operation cycle and performance measures used in foodservice operations.
Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd.
Today's Effort For A Better Tomorrow
This document discusses different styles of food service. It categorizes service methods into 5 types: table service, assisted service, self service, single point service, and specialized service. It provides details on each type, including American/plate service, Russian service, French service, English service, and gueridon service under table service. It also discusses buffet service under assisted service and cafeteria service under self service. Room service and banquet service are discussed as examples of specialized service. The key aspects of taking and fulfilling room service orders as well as different styles of banquet service are outlined.
The document discusses different types of table service in restaurants. It describes 10 types of table service including Filipino service, tray service, blue plate service, family or compromise service, American style, Russian service, French service, and English service. It also discusses self-service styles like cafeteria service and buffet service. Finally, it lists different types of restaurants classified by their food service style like salad bars, drive-in restaurants, smorgasbord restaurants, and sandwich/soup restaurants.
The document discusses 5 different customer processes for food service:
1. Service at a laid cover where customers are served at their table.
2. Assisted service where customers receive some food at their table and some through self-service.
3. Self-service where customers serve themselves from buffets or counters.
4. Service at a single point where customers order, pay, and receive their food at a counter.
5. Specialized service where food is delivered to customers in different locations like hospitals, hotels, or aircraft. Various types of specialized services are described like room service, trolley service, and home delivery.
RULES FOR WAITER, ATTRIBUTES OF FOOD AND BEVERAGE PERSONNEL, PROFESSIONAL AND HYGIENIC PRACTICES, FOOD AND BEVERAGE KNOWLEDGE AND TECHNICAL ABILITY, SERVICE CONVENTIONS, INTERPERSONAL SKILLS, DEALING WITH INCIDENTS DURING SERVICE, ESSENTIAL TECHNICAL SKILLS, UNDESIRABLE QUALITIES OF WAITER
This document discusses various styles of table service in restaurants. It identifies French service, Russian service, English/family style, butler service, buffet service, and other styles. It also outlines different types of menus like table d'hote, prix fixe, and a la carte. Finally, it categorizes restaurants into fine dining, bistro/trattoria, and casual/family styles based on atmosphere and service approach.
The document discusses different types of linens, tableware, and glassware used for serving food and drinks. It describes common linens like tablecloths, napkins, and runners that are often made from materials like linen, cotton, or synthetic fibers. It also lists different types of cutlery/flatware used for eating like forks, knives, spoons, and serving utensils. Additionally, it outlines the key parts of glassware - the bowl, stem, and foot - and common varieties including tumblers, footed glasses, and mugs.
Food and beverage service operating equipmentsLeslie
This document provides definitions and summaries of the various types of equipment, furnishings, and supplies used in food service areas. It discusses furniture like tables, chairs, and sideboards. It also covers linens, crockery, glassware, tableware, and miscellaneous equipment. For each category, examples are given of specific items along with images to illustrate them. The goal is to define and categorize all the various pieces that make up the operational components in a food service setting.
1) Food and beverage functions are an important part of most meetings and generate significant revenue for hotels. Meeting planners consider food quality very important in choosing facilities.
2) Hotels are moving toward more customized and restaurant-quality dining experiences at banquets, including choice menus, action stations, and upscale presentation. There is also a trend toward healthier, locally-sourced options.
3) Food and beverage has high profit margins of 35-40% and often generates more revenue than hotel restaurants. However, it requires strict controls over guarantees, attendance numbers, and beverage inventory.
Bartending involves mixing alcoholic and non-alcoholic beverages and providing good customer service. The document discusses different types of bars, alcoholic and non-alcoholic beverages, and methods of mixing drinks. It provides details on parts of the bar, types of alcoholic beverages including wines, spirits, beer, and cocktails. It also discusses non-alcoholic beverages and coffee drinks. The document outlines the setup and service of the bar area.
This document describes different types of table service in restaurants. It discusses American/plate service where pre-plated foods are served to guests, Russian/silver service where foods are served family-style from platters, and French service which involves tableside food preparation. It also covers buffet, fast food, and counter service styles. The document provides detailed steps and procedures for American and Russian styles of service.
Types of food service establishments include restaurants, cafes, coffeehouses, bistros, brasseries, cafeterias, pubs, fine dining establishments, fast food restaurants, diners, barbecue restaurants, ice cream parlors, hotels and more. Each type has distinct characteristics around the types of foods served, service style, atmosphere and customer experience provided. Hotels can also be categorized as conference centers, motels, extended stay, serviced apartments, resorts or transit hotels depending on their facilities and customer base.
This document provides information on different types of glassware used in bar operations. It discusses the importance of glassware and describes various categories including tumblers, stemware, footed ware, and mugs. For each type of glassware, specific examples are given with descriptions of their common uses, sizes, and distinguishing features. The document aims to educate on proper glassware selection and use in bars and restaurants.
The document outlines the sequence of service and key responsibilities for servers. It details the steps servers should take from welcoming guests, seating them and taking their order, to serving the food, checking on satisfaction, presenting the bill and bidding farewell. The sequence emphasizes good customer service, including greeting guests with a smile, being attentive to their needs and preferences at each stage, and thanking them for their visit.
The document provides an overview of the food and beverage industry, outlining different sectors including restaurants, takeaways, and hotels. It discusses customer types, ownership models, types of food and beverage operations, production methods, service methods, and roles in the kitchen and front-of-house teams. The various sections define important concepts in operating food and beverage businesses.
This document discusses various classifications and types of food service operations. It categorizes food service into commercial establishments that aim to maximize profits through food and drink sales, and institutional catering that provides volume meals for organizations. It also outlines different types of restaurants including quick service, mid-scale, upscale establishments as well as different styles of operations like bistros, brasseries, cafes, and themed restaurants. The document details various services models in restaurants like table service, self-service, and single point service.
The document discusses the restaurant business and types of restaurants. It notes that as fewer people have time to cook at home, more people are eating food away from home or prepared meals. There are many types of restaurants from upscale fine dining to fast food. Restaurants aim to make a profit by increasing sales through marketing and customer service, and reducing costs through efficient operations without compromising quality. The key types discussed are cafeterias, fast food, casual dining, fast casual, cafes/coffee shops, and coffee houses.
This document discusses food service operations. It defines food service operations as involving purchasing raw materials, inventory, food preparation, and analyzing the business as a whole. It categorizes food service operations into commercial and non-commercial. Commercial operations are for-profit businesses like hotels, restaurants, cafeterias, and bars. Non-commercial operations supplement another business like hospital or school cafeterias. The document also describes the various segments of commercial food service like quick service, casual dining, themed restaurants, and fine dining. It outlines the key functions of food service operations such as purchasing, menu planning, daily operations, hygiene, beverage control, cost control, and budgeting.
This document provides an overview of the organization and operations of food and beverage departments in hotels. It discusses the objectives of introducing the food and beverage sector. It describes the characteristics and basic functions of the food and beverage industry. It also outlines various ways to classify and segment different types of food and beverage establishments, including by commercial orientation, customer type, ownership, functions, cuisine, and location. Finally, it provides examples of restaurant chains and food service operations in hotels in Hong Kong.
The document discusses various types of logistics and catering services. It describes on-premise catering which provides food service at the caterer's location, and off-premise catering which delivers food to other venues. Various segments of the catering industry are also outlined, including commercial, non-commercial, and military catering. Specific types of catering services covered include industrial, club, welfare, leisure, retail store, and transport catering such as for airlines, rail, and cruises.
Unit 1 - The Catering Business Industry - Topic 2 3 4 5.pptxHannaViBPolido
Catering involves providing food services for large groups of people at off-site locations. The catering industry is divided into commercial, non-commercial, and military segments. There are two main types of catering services - on-premise catering which occurs at the catering establishment, and off-premise catering which involves delivering and serving food off-site. Catering requires specialized equipment to safely transport and serve food. Catering can be classified into types like corporate, wedding, social, concession, food truck, and restaurant catering. Catering establishments include restaurants, outdoor venues, industrial cafeterias, clubs, welfare services, leisure locations, retail stores, and transportation.
The document defines and classifies different types of food and beverage service establishments. It discusses restaurants, transport catering including rail, airlines and sea catering, pubs/wine bars, banquet catering, take away service, clubs, and welfare catering including school, hospital, prison, and employee catering. It provides details on the characteristics and operations of each type of establishment.
The document discusses the history and operations of restaurants. It begins by explaining that the first modern restaurant is believed to have opened in 1765 in Paris by Monsieur Boulanger, who allowed customers to order from a menu rather than being limited by guild restrictions. It then describes how restaurants have evolved over time to include variations such as fast food, fast casual, casual dining, fine dining, and other concepts. The document also covers reasons for restaurant failures such as undercapitalization, poor location, low sales, uncontrolled costs, and heavy competition. Finally, it provides an overview of front of house restaurant operations such as greeting customers, taking orders, serving food, and accepting payment.
the topic is about the food and beverage sector under tourism industry. this will includes the processes of food and beverage profitable settings in terms f &industry. In this presentation, we'll also be discussing the importance of food and beverage in the hospitality industry, the reason why we the the service of this in different areas of tourism. Manpower and their jib specification will also be tackle in this power point presentation. this will able students and readers to learn the broad hospitality industry.
This document provides an introduction to the catering industry, including:
1. It defines the catering industry and identifies its key segments such as commercial, non-commercial, and military. It also describes the two main types of catering: on-premise and off-premise catering.
2. It discusses the various types of catering establishments including restaurants, transport catering, outdoor catering, retail store catering, club catering, welfare catering, industrial catering, and leisure-linked catering.
3. It explains that the catering industry has relationships with all other industries since food is essential to sustaining life and human productivity.
The document discusses food and beverage service operations. It defines the F&B industry and outlines its main goals of customer satisfaction and meeting customer needs. Various sectors, ownership models, and management options are described, including self-operated, franchised, management contracted, and outsourced operations. Different types of F&B establishments like ethnic restaurants, themed restaurants, bistros, and coffee shops are also outlined. The document then examines various F&B service methods such as table service, assisted service like buffets, self-service cafeterias, and single point service options.
This chapter discusses the different types of foodservice businesses. There are three main categories: commercial, institutional, and foodservice within a consumer business. Commercial businesses like restaurants aim to make a profit, while institutional foodservice in schools and hospitals serves customers who cannot seek other options. Foodservice within consumer businesses provides food in places like movie theaters and shopping malls. The chapter outlines the different types of restaurants and other foodservice operations, the key functions all must perform, how restaurant concepts distinguish businesses, and the importance of customer feedback.
This document discusses catering operations, including on-premise and off-premise catering. It describes the catering industry segments, advantages and disadvantages of on-premise and off-premise catering, and considerations for home-based caterers. The key segments are commercial, non-commercial, and military. On-premise catering occurs at the caterer's location while off-premise requires transportation of food and equipment. Home-based caterers have limitations around facilities, equipment, and training.
There are three main types of foodservice: commercial, institutional, and foodservice within a consumer business. Commercial foodservice includes restaurants that compete for customers like Olive Garden and McDonald's. It can be further broken down into quick service, full service, catering, and hotel/club foodservice. Institutional foodservice provides meals in schools, hospitals, and other facilities. Foodservice within a business is offered for convenience in places like malls, stores, airports and on transportation.
There are three main types of foodservice: commercial, institutional, and foodservice within a consumer business. Commercial foodservice includes restaurants that compete for customers like Olive Garden and McDonald's. It can be further broken down into quick service, full service, catering, and hotel/club foodservice. Institutional foodservice provides meals in schools, hospitals, and other facilities. Foodservice within a business is offered for convenience in places like malls, stores, airports and on transportation.
Food and beverage service involves providing an enjoyable experience for guests. There are various types of service styles that can be used, including table service, buffet service, cafeteria service, and others. Table service is when servers bring food to guests seated at tables, and there are variations like American, English, French and Russian styles. Buffet service allows guests to serve themselves from food arranged on platters. Cafeteria service has guests select food as they move through a serving line. The type of service used depends on the operation and satisfying guest needs and wants.
Similar to INTRODUCTION TO FOOD AND BEVERAGE SERVICES (20)
Here are the answers to the tutorial questions:
1. The 4 main types of transportation are: road, water, air and rail transports.
2. The 2 main types of airlines are: scheduled airlines and chartered/non-scheduled airlines.
3. The 5 main types of trains are: high speed trains, inter-city trains, commuter trains, rapid transit trains, and light rail trains.
4. 5 characteristics of coaches are: comfortable seats, luggage racks, passenger service units, on-board restrooms, and onboard WiFi.
5. 6 reasons some people don’t cruise: motion sickness, small spaces, large crowds, risk of norovirus, high
This document provides an introduction to the hospitality industry, including its history and key concepts. It discusses how the industry began with travelers needing food and shelter along trade routes as early as 3000 BC. The hospitality industry aims to satisfy guests' needs while away from home through various sectors like lodging, food and beverage, transportation, activities, and retail. The roles of managers are highlighted as creating an environment where guests feel welcome. Career opportunities in the growing hospitality industry are also outlined across hotel management, food and beverage, travel, and events.
This document discusses foodborne illness and food contamination. It defines foodborne illness as illness resulting from consuming contaminated food. There are three types of food contamination: physical, chemical, and biological. Improper food holding temperatures, inadequate cooking, and cross-contamination are common causes of foodborne illness. Raw foods of animal origin like meat and eggs are most at risk of contamination. Proper handwashing, cleaning surfaces, separating foods, cooking thoroughly, and refrigerating foods are key to preventing foodborne illness.
This document discusses food and beverage service areas and equipment. It covers three main types of equipment: fixed, mobile, and circulating. Design and purchasing factors for equipment include clientele, location, layout, funds, and types of service offered. It describes key service areas including the stillroom, hotplate, and dishwashing area. Finally, it provides details on types of glassware, chinaware, flatware, and cutlery used for food and beverage service.
MENU DEFINITION, TYPES OF MENU, TYPES OF MEALS, CLASSIC MENU SEQUENCE, MENU COURSE, TYPES OF MEAL COURSE, INFLUENCES ON THE MENU, MENU ENGINEERING, STEPS IN MENU PLANNING, CONSIDERATIONS IN MENU PLANNING, STANDARDIZED RECIPE
This document outlines the roles and responsibilities of various positions within the food and beverage industry. It discusses the typical organizational structure with a food and beverage manager overseeing operations. Responsibilities of managers, restaurant managers, and common food preparation roles like sommeliers and bartenders are described. The document also covers menu types and courses, as well as the duties of hosts/hostesses and room service managers related to sales and service. Finally, it lists important qualities sought when recruiting food and beverage personnel.
The document discusses different lifecycles including the product lifecycle, innovation adoption lifecycle, and customer lifecycle.
The product lifecycle has four stages: introduction, growth, maturity, and decline. The innovation adoption lifecycle describes five categories of adopters: innovators, early adopters, early majority, late majority, and laggards.
The customer lifecycle also has four stages: new customers, existing customers who can be ideal, unhappy, or in silent attrition, exiting customers looking for alternatives, and exited customers who have left.
COMMUNICATION STYLES, CUSTOMER SATISFACTION METHODS, TYPES OF CUSTOMERS, CUSTOMER SATISFACTION OUTCOMES, COMMUNICATION METHODS, SERVICE QUALITY CHARACTERISTICS, SERVICE QUALITY COMPONENTS
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FOOD AND BEVERAGE OPERATION: THE TOTAL MEAL EXPERIENCE OFFERED BY FOOD SERVIC...MUMTAZUL ILYANI AZHAR
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2. F & B industry
• It is usually defined by the output of products. But it
doesn’t 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.
• The main aim is to achieve Customer Satisfaction. The
needs that customer might be seeking to satisfy are:
– Physiological: the need of special food items
– Economic: the need for good value for the price paid
– Social: a friendly atmosphere
– Psychological: the need for enhancement of self‐esteem
– Convenience : the desire for someone else to do the work
4. The main sectors include:
1.RESTAURANTS
• Operations focuses on provision of food and drink with high
levels of supporting services, at a range of pricing.
2. TAKEAWAYS
• Operations focusing on minimum service and the provision
of food and drink via a fast-performing food preparation line.
3. OUTDOOR CATERING
• Operations involving the provision of food and drink away
from the enterprise premises.
4. HOTEL AND ACCOMODATION
• Operations include food and drink provided in association to
accommodation services.
5. The main sectors (cont…)
5. RETAIL STORES
• Operations involving the production of food and drink for
customers who have catering needs while they shop.
6. INDUSTRIAL CATERING
• Operations involving the provision of food and drinks for
employee.
7. WELFARE (SOCIAL) CATERING
• Operations involving the provision of food and drink to people in
colleges, armed services and people in social needs.
8. POPULAR CATERING
•Operations concentrated on satisfying the needs of high numbers of customers
who require food at low/medium prices, without significant service.
9. EVENTS
• Operations involving the provision of food and drink in large
scale.
6. The main sectors (cont…)
10. MOTORWAY SERVICES
• Operations involving the provision of food to people who
travel and use such services.
11. LICENSED TRADE
• Operations offered on environments controlled by licensing
requirements such as members club.
12. FAST FOOD
• Operations offered limited menu, that serves fast food
cuisine and has minimal table service.
13. LEISURE ATTRACTIONS
• Operations focused on provision of food and drink for
customers who are using the attraction main services.
14. TRANSPORT CATERING
• Operations associated with the provision of food and drink
for people who travel.
7. Customer type
• It is useful to define these different types of market as
follows:
1. General market:
• Non-captive: Customers have a full choice.
2. Restricted market:
• Captive: Customers have no choice, example
welfare, orphanage houses, boarding school.
3. Restricted market:
• Semi-captive: Customers have limited choice as
they may use catering facilities in train, flight,
leisure activities.
10. Ownership of F&B operations
• Business and catering operations may be also classified according to their
ownership.
1. SELF-OPERATED
• This businesses are run by their owners and
quite often they are small or medium sized
enterprises. Known as independent restaurant.
2. FRANCHISE
• An agreement requires the franchisee to pay the
franchisor in exchange for license to use the brand, the
premise layout, the menu and even operations of the
business model that is being franchised.
• Franchisor – business owner, sells the right to use his
business plan and brand to others.
• Franchisee – operates business under the franchise brand.
11.
12. Ownership of F&B operations (cont…)
3. MANAGEMENT CONTRACTING
• Based on an agreement between a business
that hires a professional firm or contractor to
run the catering operations in the premise.
Example: Cafeteria in University.
4. OUTSOURCING
• A new approach aiming to reduce losses
associated with catering operations. For
example a hotel may choose to have an
agreement with a known catering brand to
operate within its premises.
13. Types of F & B Operations
Types of operation Description
First Class Offering a high level of table (silver,
Guéridon and/or plated) service. Often
associated with classic or haute cuisine.
Ethnic Establishments tending to reflect ethnic
origin.
Themed With a concept, which make it takes priority
over everything else. The concept can be
represented by architecture, food, music,
and overall 'feel' of the restaurant.
Bistro, Brasserie Normally serving one-plate items rather
than formal meals.
14. EXAMPLE OF THEME RESTAURANTS: PRISON RESTAURANT AND HOSPITAL RESTAURANT
EXAMPLE OF ETHNIC RESTAURANTS: KOREAN RESTAURANT AND INDIAN RESTAURANT
15. Types of F & B Operations
Types of operation Description
Coffee shop or café A small social gathering place which sells varieties of
coffee and tea. Some snack, light food and portioned
dessert as supplement.
Cafeteria Primarily self-service with customer choosing selection
from a counter or counters in varying designs and
layouts.
Fast Food Outlet Substantial sector in the catering industry. Meeting the
needs of all-day meal taking and also the need for
‘grab and go’ service.
Wine bars Commonly wine themed. A typical feature of many
wine bars is a wide selection of wines available by the
glass.
17. Definition of meal experience
• The meal experience may be defined as series of events both
tangible and intangible that a customer experiences when
eating out.
1. Tangible- which can be feel by
touching, seeing like restaurant tables,
chairs, cutleries.
2. Intangible- which can be only sensed
or felt like restaurant atmosphere,
music, staff friendliness.
18. Food production methods
• As costs of space, equipment, fuel, maintenance and labor continue to rise, more thought
and time have to be given to the planning of a production system and to kitchen design.
Method Description
Conventional Term used to describe production utilizing mainly fresh foods and traditional cooking
methods.
Raw food are purchased, prepared on-site and served soon after the preparation.
Convenience
(assembly/serve)
Also known as ‘kitchenless kitchen’, requires no on site food production.
Fully prepared food are purchased, stored, assembly, reheating and served.
Centralized
(commissary)
Production not directly linked to service.
Food are cooked in a central production kitchen with a delivery to off-site facilities for
final preparation.
Ex: Airline caterers, Franchised or chain restaurants
Cook-chill Food preservation method in which it is prepared and portioned, cooked, and then chilled
to 3°C in a central kitchen. Cook-chill preserves food for up to four days before it is
reheated for eating.
Cook-freeze Food preservation method in which it is prepared and portioned, cooked, and then frozen
to -20°C in a central kitchen. Cook-freeze preserves food for up to eight weeks before it is
reheated for eating.
Sous-vide Food is sealed in airtight plastic bags then placed in a water bath or in a temperature-
controlled steam environment for longer than normal cooking times, 96 hours or more—at
an accurately regulated temperature much lower than normally used for cooking, typically
around 55 °C to 60 °C for meat and higher for vegetables.
25. Method Explanation
Baking Cooked in dry heat, in the oven
Blanching Dipping the food in to boiling water or oil for a short time
Boiling Cooked in a boiling or rapidly simmering liquid
Braising Browned in small amount of fat, then cooked slowly in a small
amount
Fried Cooked in fat or oil
Deep fried Cooked in enough fat to cover the food
Grilled Cooked grill, over direct heat
Poaching Cooked in a liquid, just below boiling point (simmering)
Roasting Cooked uncovered, usually by in oven by dry heat
Sautéing Browned or cooked in a small amount hot fat or oil
Steaming Cooked in steam with or without pressure
Stewing Simmering slowly in enough liquid to cover the food
Food cooking methods
28. F & B service methods
• All modern food and beverage service methods can be
grouped or categorized under the customer process:
a) Table service
b) Self-service
c) Assisted service
d) Single point service
e) Specialized service (or service in site)
29. • 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 site): 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.
The FIVE F & B service methods
30. The service sequence
• It is essentially the bridge between the production
system, beverage provision and the customer
process. The service sequence may consist of eleven
or more stage as summarized in the table below.
1. Preparation for service
2. Taking booking
3. Greeting and seating/ directing
4. Taking food and beverage orders
5. Serving of food
6. Serving beverages
7. Clearing during service
8. Billing
9. Dealing with payment
10.Dishwashing
11.Clearing following service
32. Food and beverage service
personnel
• Different terminology can be used for the various job
roles in differing types of establishment.
• Structure will depend on the level of service, style of
service, size of establishment, restaurant capacity etc.
33. Food and beverage manager
• The food and beverage manager is responsible for the
implementation and setting of the food and beverage policies.
• In general, food and beverage managers are responsible for:
– Ensuring that the required profit margins
– Updating and complete new wine lists
– Compiling, in liaison with the kitchen, menu
– Purchasing of all materials
– Ensuring that quality/quantity in relation to the price paid is
maintained
– Ensuring staff training in maintaining highest professional
standards
– Employing and dismissing staff
– Holding regular meetings with section heads
– Marketing and sale promotion
34. Restaurant manager/ supervisor
• Responsibility for the organization and administration of
particular food and beverage service areas. These may
include the lounges, room service (in hotels), restaurants
and possibly some of the private function suites.
• Job duties consist of:
– 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
35. 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.
36. Headwaiter/ maître d’ hôtel/
supervisor
• Overall in charge of the staff
• Is responsible for seeing that all the pre-preparation duties
necessary for service are efficiently carried out
• Headwaiter will aid the reception headwaiter during the
service and will possibly take some orders if the station waiter
is busy
• Help with the compilation of duty roster and holiday lists, and
may relieve the restaurant manager or reception headwaiter
on their days off.
37. Station headwaiter/
section supervisor
• For large establishments the restaurant area is broken down
into Sections.
• Each of the sets of tables (which may be anything from four to
eight in number) within the section of the restaurant area is
called a 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.
38. Restaurant Team
• Provides service to one set of table (between about four
and eight)
• Usually less experience than a station headwaiter.
Station waiter/ chef de rang
• The person next in seniority to the station waiter and
assists as directed by the station waiter.
Assistant station waiter/ demi-chef de rang
• This person mainly fetches and carries.
• Pre-preparation task, such as cleaning and prepare
equipment
Waiter/ commis de rang
• 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.
Trainee commis/ apprentice
39. Other servicing staff
• Sommelier - a waiter in a restaurant who has
charge of wines and their service
• Bartender - someone who makes and serves drinks
in a bar
• Barista - a person who makes and serves coffee in
a coffee shop
• Lounge staff - a person who serves food and
drinks in a lounge.
*Lounge is an area in a public place such as a hotel, airport or
club, where you can sit, wait and relax
• Banquet staff - They set up tables and chairs, and
lay out the tablecloths and place settings
41. Classical Kitchen Brigade
• At the top of the kitchen brigade is Executive Chef or Chef De
Cuisine
– His/her duties are:
• Responsible for entire kitchen operations
• Menu planning
• Direct the kitchen staff training
• Planning work schedule
• Safety and sanitation standards
• Design of the menu, dining room and kitchen
• Purchasing and costing
41
42. Classical Kitchen Brigade
42
• The second in command is the Sous chef which literally
translates as under the executive chef
– His/her duties are:
• Directly in charge of production
• Coordinate the preparation of menu items
• Supervising the kitchen
• Accept order and give command (e.g. Aboyeur)
• Controlling position for the whole cooking line
43. Classical Kitchen Brigade
Station Chef (Chefs de Partie)
– Sometimes called Chef de Partie (Station Chef, or line chefs)
– In charge of particular areas of production, but under the
supervision of chef and Sous chef
– Depending on the size of the kitchen, the number of stations
will vary
– It can be divided into 8 categories
43
44. Classical Kitchen Brigade
Station Chef (Chefs de Partie)
– Saucier/ Sauce chef
• Responsibilities include the sauté station and preparation of most of the sauces
– Grillardin/ Grill chef
• Responsibilities for all grilled/broiled foods and their accompanying sauces
– Rotisseur/ Roast chef
• Responsible for all roasted items
– Poissonier/ Fish chef
• Responsible for all fish and shellfish items
– Entremetier/ Vegetable chef
• Responsible for all hot appetizers, soup and vegetable/starch/pasta
– Garde manger/ Pantry chef
• Responsible for cold appetizers, canapés and salads
– Tournant/Relief Chef
• Literally the “turning” chef, this chef fills in at any position
– Patissier/ Pastry chef
• Responsible for all baked items and sweets