HPC223 Week10

Fundamentals in Lodging Operations Page 1 of 7
Introduction to Food and Beverage Service
MODULE 10
LESSON PROPER
ORIGIN OF FOOD AND BEVERAGE SERVICE
Food service may be simply defined as the provision of food and beverage ready for consumption
away from home. This definition however, fails to differentiate the food service industry from retailing industry
– a distinction that is difficult to identify in view of ‘takeaway’ and ‘fast food’ operations. A catering
establishment may therefore be described as a place where:
 Food and beverage is consumed in the premises

 The caterer determines the quality & quantity
 The caterer is the processor as well as the seller of the product
ORIGIN OF FOOD AND BEVERAGE INDUSTRY
The concept of a place serving food and drink as a business or trade dates back to the very
beginnings of organized societies. In ancient Greece every city had its bars and wine shops with their
associated salons, and vendors of food and wine in market places. The expansion of Roman cities and
greater travel led to the development of a wide variety of eating and drinking places:
 Hospiteum - providing hospitality and lodgings for visitors

 Caupona - inns and lodging houses
 Thermopolium - snack bars also serving hot drinks
 Popinae - restaurant providing hot meals
 Tabernae - bars and taverns
History of Restaurants in Europe
 People ate together in large groups 12,000 years ago.

 Food was sold in public market places 7,000 years ago.
 Greek and Roman banquets occurred 2,500 years ago.
 By the 1500’s, quantity food was produced primarily in religious institutions, and wealthy persons
employed chefs.
 Before the 1600’s, persons living along trade routes were the first hospitality entrepreneurs as
they opened their houses to travelers.
 Separate eating places began in Europe in the mid-1700’s.
History of Restaurants in United States

 Taverns and inns became popular in cities during the1800’s
 Most luxurious dining was offered by large hotels.
 By the late 1800’s, public eating places were almost everywhere and offered a wide variety of
food items.
 One of the first restaurant chains was that of Fred Harvey (Kansas) in the mid-1870’s.
 By 1920, numerous eating places were located near major highways.
 In the 1940’s, frozen foods became popular.
 McDonald’s restaurant chain began in the 1950’s.
 In the 1970’s, wines increased in popularity.
 The “modern” restaurant era began in the early 1980’s as Americans began to eat out more
frequently.
SECTOR OF F & B SERVICE INDUSTRY

There is a niche for all types of catering businesses within the segment of catering.
The F & B Sector is broadly divided in to two group:
1. Primary catering Sector

2. Secondary Catering Sector
The food & beverage service industry can also be divided into two general classifications on the
basis of motive:
1. Commercial Segment
2. Noncommercial Segment (Welfare)
FUNCTIONS OF F & B DEPARTMENT
 F & B service management may be defined as the task of planning, organizing, controlling
and executing.
 Each activity influences the preparation and delivery of food, beverage, and related
services at a competitive, yet profitable price.
 These activities work together to meet and exceed the customer’s perception of value for his
money.
OBJECTIVES OF F&B DEPARTMENT
 Satisfy guest’s expectations.

 The purchasing, receiving, storing, issuing and preparation of food and beverages for final
provision.
 The formulation of an efficient control system.
 Monitoring
 Pricing functions & restaurant.

 Compiling on daily, weekly and monthly basis, all
 Relevant information on cost and sales.
 Reconciling actual and forecast costs and sales, check discrepancies, bad portion control,
incorrect pricing etc.
 Training, directing, motivating and monitoring.
 Co- operating with other departments become a contributor for long term profitability.
 Feedback from guest, comment, complaints and
 Compliments for improve overall standard.
TYPES OF CATERING ESTABLISHMENTS
Source: Ezdan Palace Hotel Qatar Source: Shercon Resort and Ecology Park Source: Latest News
Residential Non-Residential Non-Commercial

Residential
• Hotels • Restaurants • Hospitals
• QSR
• Guest Houses • Military Mess
• Cafes
• Resorts • Old age homes
• Public Houses (pubs)
• Inns • Institution Hostels
• Bars
• Motels • Bistro
• Prisons
• Holiday parks • Dhaba • Industrial canteen
by management
• Clubs
• Kiosk
• Drive in
• Food Court
• Transportation catering
VARIOUS TYPES OF F&B OUTLETS
General Restaurant
 Single or multi-cuisine
 All day dining or meal specific
 Meals offered depend on
 theme or operating hours
 Usually modestly furnished and mid-priced
Specialty Restaurant
 Follow a specific cuisine/ theme for décor, ambience, food and

beverages, uniforms, style of service
 E.g. Chinese, Japanese, Thai, Italian, Middle Eastern,
seafood, vegetarian
 Meal specific, expensive
Coffee Shop
 Attached to hotels, airports

 Operate for 24 hrs
 All day dining menu for snacks and beverages, meal specific
menus or buffets
 Informal, pre-plated service, brisk seat turnover, mid-priced
Bar
 Alcoholic beverages cocktails and snacks

 Independent or in a hotel
 Operating hours, inventory, location, choice of clients
governed by law
 Themes like sports bar
Discotheque/Nightclub
 Members or couples
 Entry fee, dress code
 Bar attached, snacks only
 Dance floor, DJ console, strobe lights, and lasers
 Open at night
 Promotions like happy hours, theme nights, ladies specials
Lounge Bar
 May be attached to a hotel/ restaurant
 Alcoholic beverages and snacks Plush low seating
 Popular meeting place for groups
 Informal, relaxed atmosphere
Pub
 Made popular by UK/Ireland

 Informal meeting place
 Variety of both bottled and draught beer like ale, bitter, stout
 Pub food and games
Quick Service (Fast Food Restaurants)
 Easy vending foods and beverages, minimal table service

 Bulk cooking, takeaway, value meal concept
 Franchised chains like McDonalds, Burger King, KFC, Wendy’s,
Domino’s Pizza, Subway
Cafeteria
 Popular in institutions
 Self service
 Display counters for F&B selection, trays for food
 Coupons, or payment at check-out
 Snacks and beverages or cyclic meal plans
Poolside Barbeque
 Lunch or dinner, in fair weather

 Meats, seafood and vegetables like corn on the cob, potatoes
along with selection of appetizers and salads
 Beverages like beer, wine, etc.
Banquets
 Organizing and managing events weddings, conferences, meetings

through indoor as well as outdoor catering
 Major source of revenue generation
 Some hotels specialize in MICE business
Room Service / In-room Dining
 Food and beverage service served in guest rooms

 Use of trolley or trays
 Service may operate 24 hrs. or for specified time duration
 Menu folders and door knob menu provided in guest rooms
Coffee/Espresso Bar
 Specialize in beverages made from espresso coffee, tea along with

sandwiches, cookies, pastries and merchandise
 Often have public Wi-Fi access to provide Internet services to people
using laptop computers on the premises.
Food Court
 Food courts consist of a number of vendors at food stalls or service

counters. Meals are ordered at one of the vendors and then carried
to a common dining area.
 Food courts may be found in shopping malls, airports, train stations,
etc.
Vending Machines
 Dispense pre-packed or portioned food and beverages when coins

or tokens are inserted
 Used in areas with high labor cost or limited space
 Sited in shopping centers, institutions, bus/train stations, airports,
etc.

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Fundamentals in Lodging Operations Page 1 of 7

Introduction to Food and Beverage Service

ORIGIN OF FOOD AND BEVERAGE SERVICE

 Food and beverage is consumed in the premises

ORIGIN OF FOOD AND BEVERAGE INDUSTRY

 Hospiteum - providing hospitality and lodgings for visitors

History of Restaurants in Europe

 People ate together in large groups 12,000 years ago.

History of Restaurants in United States

SECTOR OF F & B SERVICE INDUSTRY

The F & B Sector is broadly divided in to two group:

1. Primary catering Sector

FUNCTIONS OF F & B DEPARTMENT

OBJECTIVES OF F&B DEPARTMENT

 Satisfy guest’s expectations.

 Pricing functions & restaurant.

TYPES OF CATERING ESTABLISHMENTS

Residential Non-Residential Non-Commercial

VARIOUS TYPES OF F&B OUTLETS

 Follow a specific cuisine/ theme for décor, ambience, food and

 Attached to hotels, airports

 Alcoholic beverages cocktails and snacks

 Made popular by UK/Ireland

Quick Service (Fast Food Restaurants)

 Easy vending foods and beverages, minimal table service

 Lunch or dinner, in fair weather

 Organizing and managing events weddings, conferences, meetings

Room Service / In-room Dining

 Food and beverage service served in guest rooms

 Specialize in beverages made from espresso coffee, tea along with

 Food courts consist of a number of vendors at food stalls or service

 Dispense pre-packed or portioned food and beverages when coins

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