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Food and Beverage

Different meal service styles commonly used in restaurant

Food service is a process or system where food is served to a guest or customer in an establishment. It
concerns taking food and beverages from their source to its consumer and identifying any manpower
required to bridge those two points.

Types of Food and Beverage Service

Understanding these 5 different types of food and beverage services and their benefits and challenges
will help you decide which one to use for your restaurant.

 Waiter service - More commonly known as sit-down service, this type of service requires a
waiter to take care of everything from taking orders to serving food and payment.

 Chinese banquet service - This is another form of waiter service where each waiter takes care of
a table or group of tables with 10-12 guests. Dishes are usually communal and shared.

 Buffet service - In a buffet service, guests can choose their food from a wider selection made
available on the buffet line. There are 4 common types of buffet service:
 Simple Buffet – Guests get food from a buffet line and waiters move around to clear tables and
help guests with minor requests.
 Station-type buffet – Waiters serve the beverages while guests get the other dishes from the
buffet line.
 Modified deluxe buffet – Tables are set with cutlery; waiters serve the beverages, coffee, and
dessert while guests get the other dishes from the buffet line.
 Deluxe buffet – Waiters serve appetizers, soup and/or salads, and beverages. Guests take the
other dishes from the buffet line.

 Self-service - In this type of food service, diners place, pay, and pick up their orders at a counter
similar to fast casual and fast-food establishments.

 Semi-self-service - Similar to self-service, this type of service requires diners to order and pay for
their orders at the counter but waiters serve the food when ready.

Different types of food service establishment and their offerings

 Food Service Establishments means any Building used for processing, preparing, or serving food
or beverages for consumption by the public, including, but not limited to, restaurants,
commercial kitchens, cafeterias, hotels, school kitchens, hospitals, prisons, correctional facilities
and care institutions. These establishments use one or more of the following preparation
activities: cooking by frying (all methods), baking (all methods), grilling, sautéing, rotisserie
cooking, broiling (all methods), boiling, blanching, roasting, toasting, or poaching. Also included
are infrared heating, searing, barbecuing, and any other food preparation activity that produces
a hot, non-drinkable food product in or on a receptacle that requires washing.

Inventory management practices in food and beverage operation

 Effective inventory management is crucial for food and beverage businesses to maintain optimal
stock levels, minimize costs, and meet customer demands. By employing accurate forecasting,
categorizing inventory, setting reorder points and safety stock levels, establishing strong
supplier relationships, implementing JIT inventory, utilizing technology and automation,
practicing FIFO, conducting regular audits, monitoring KPIs, and continuously improving
practices, businesses can enhance their inventory management processes and drive profitability
in the dynamic food and beverage industry.
Wine Region and Wine Production

The top 4 major wine regions of the world are France, Italy, U.S.A., and Spain. They produce just over
half of all the wine in the world.

1 Italy - Italy has beaten France since the last check-in on production, but both countries have
experienced major shifts in their production over the past decade. Between 2011 and 2015, Italy
ramped production up nearly 40%, reviving their wine industry that had been flagging for the previous
decade.

Major Grapes Sangiovese, Montepulciano, Merlot, Trebbiano Toscano, Nero d’Avola, Barbera, Pinot
Grigio, Prosecco, Nebbiolo

2 France - While France and Italy compete for the top wine production region of the world, they are also
reducing wine production every year. France has lowered production by at least 11% since 2007.

Major Grapes: Merlot, Grenache, Trebbiano Toscano, Syrah, Cabernet Sauvignon, Carignan, Chardonnay,
Cabernet Franc, Pinot Noir, Gamay, Sauvignon Blanc

3 United States - 90% of wine from the United States is from California. California is home to the world’s
largest wine producer, Gallo, in Modesto, CA.

Major Grapes: Cabernet Sauvignon, Chardonnay, Merlot, Pinot Noir, Zinfandel, Sauvignon Blanc

4 Spain - Spain is home to the largest vineyard acreage in the world. Despite this fact, Spain also has
much lower wine yields than neighboring France and Italy, resulting in less total wine.

Major Grapes: Tempranillo, Airén, Garnacha, Monastrell, Bobal

5 Australia - Australia relies primarily on the wine export market. Since the US dollar has weakened,
Australia is expanding its wine marketing in Hong Kong and Asia.

Major Grapes: Shiraz (Syrah), Chardonnay

6 Argentina - Argentina continues to grow its wine production year after year resulting in a massive
growth rate, but relies on wine exports.

Major Grapes: Malbec, Bonarda, Chardonnay, Cabernet Sauvignon

7 China - Wine culture is relatively new in China but in a short period of time its grown to be the 5th
largest wine consumer in the world.

Major Grapes: Cabernet Sauvignon, Merlot, Carménère, Marselan

8 South Africa - South Africa has long been known for its Chenin Blanc and produces the largest volume
of Brandy in the world.

Major Grapes: Chenin Blanc, Cabernet Sauvignon, Pinotage, Chardonnay

9 Chile - Chile is proud of the red wine variety Carmenere, known as the ‘lost varietal’ of Bordeaux. Still,
export markets demand traditional varieties.

Major Grapes: Cabernet Sauvignon, Chardonnay, Carménère, Merlot, Sauvignon Blanc

10 Germany - German wine is known for its aromatic white wines. German wines are exported primarily
to the US and UK.
Wine Terminology and Tasting Techniques

balance — a term for when the elements of wine – acids, sugars, tannins, and alcohol – come together
in a harmonious way

barrel — the oak container used for fermenting and aging wine

barrique — a 225-liter oak barrel used originally for storing and aging wines, originating in Bordeaux

bitter — a taste sensation that is sensed on the back of the tongue and caused by tannins

Blend — a wine made from more than one grape varietal

body — a tactile sensation describing the weight and fullness of wine in the mouth. Wine can be light,
medium, or full-bodied.

Bordeaux — the area in Southwest France is considered one of the most significant wine-producing
regions in the world. See French wine regions.

Botrytis — a beneficial mold that pierces the skin of grapes and causes dehydration, resulting in natural
grape juice exceptionally high in sugar. Botrytis is largely responsible for the world’s finest dessert
wines. (see “noble rot”)

bouquet — a term that refers to the complex aromas in aged wines

breathing — exposing the wine to oxygen to improve its flavors (see “aeration”)

Brettanomyces — a wine-spoiling yeast that produces barnyard, mousy, metallic, or bandaid-ish aromas

brilliant — a tasting note for wines that appear sparkling clear

brut — French term denoting dry champagnes or sparkling wines

bung — the plug used to seal a wine barrel

bunghole — the opening in a cask in which wine can be put in or taken out

Culinary Arts

Food Safety Protocols and Standard

These are the WHO "Golden Rules"

1. Choose foods processed for safety

2. Cook food thoroughly

3. Eat cooked foods immediately

4. Store cooked foods carefully

5. Reheat cooked foods thoroughly

6. Avoid contact between raw foods and cooked foods

7. Wash hands repeatedly

8. Keep all kitchen surfaces meticulously clean

9. Protect foods from insects, rodents, and other animal

10. Use safe water

Culinary Techniques and Preservation Methods

We’re spoiled for choice when it comes to food preservation. To extend the longevity of food used at
home or in your food business, you can use refrigeration, freezing, canning, sugaring, salting, and even
vacuum packing. Plus, food experts are constantly researching new preservation methods to expand our
options.

The Importance of Food Preservation

There are three reasons why food preservation is important:

 To minimise pathogenic bacteria – food in long-term storage is at serious risk of spoilage due to
bacteria such as E. coli, Salmonella, and other pathogens. Bacteria only need warmth, moisture,
and time to rapidly multiply in food, but food preservation inhibits one or more of these
conditions and stops their growth. For more information, check out our Complete List of Food
Borne Diseases.
 To keep food at its best quality – food deteriorates over time due to spoilage. In many cases,
mild spoilage doesn’t make food unsafe to eat, but it significantly affects its taste, texture, and
appearance. Proper food preservation can help retain some of these qualities, as well as the
nutritional value of certain foods.
 To save money – waste is costly, both at home and in a commercial setting. Ideally, you should
avoid buying more than you can use, but various preservation methods – if done safely – help
you keep vegetables, fruits, meat, etc. well past their usual expiration so there’s no need to bin
them.

Culinary Tradition and Dining Styles

 Fine Dining.
 Casual Dining
 Fast Casual
 Ghost Restaurant
 Family Style Types of restaurants
 Fast Food
 Food Truck, Cart, Or Stand
 Cafe.