Topic #1 Food and Beverages Services

Food and Beverages
Services
Introduction
Sectors of Foodservice Industry
• The Food Service Industry

The international food service industry provides millions of meals a day in a
wide variety of type of food services operations.
Food: includes a wide range of styles and cuisines classified by country,
e.g. Indian: type of cuisine
Beverages: include all alcoholic and non-alcoholic drinks.
Sectors of Foodservice Industry
• Alcoholic beverages include wines and all other types of alcoholic

drinks such as cocktails, beers, spirits and liqueurs.
• Non alcoholic beverages include bar beverages such as mineral
waters, juices, tea, coffee, milk and milk-based drink.
• There are different industrial sectors within the foodservice industry,
categorized according to the type of customer demand being met.
Sectors of Food Service Industry
• Industry sectors are many, including:
- Hotels, Independent and Chain Restaurant

- Popular catering, Pubs and wine bars;
- Fast food, Leisure attractions and Banqueting
• Other industry sectors are those where food and beverages are provided as
part of another business, this includes;
- Transport catering
- Welfare, Clubs, Education
- Industrial feeding and Armed forces
• The different types of markets are defined as;
General Market
Non-captive – customers have a full choice
Restricted Market
Captive – customers have no choice, e.g. welfare
Semi-captive – customers have a choice before entering, e.g. marine, airline, trains
etc. once in, customer have little choice of food and drink except what is offered.
Summary of sectors in the food service industry
Profit-Oriented (public or private ownership) Cost Provision
(Food service as main or secondary activity)
Restricted Market General Market Restricted Market
 Transport catering (airline  Hotels/Restaurants  Institutional catering
ship and train-catering) (Queen Margarete hotel)  Schools (Canteen)
 Clubs  Popular Catering  Hospitals
 Industrial (contract) (Romulo’s Catering  Armed forces
 Private welfare Service)  Prisons
 Fast-food (McDonalds)
 Pubs and Wine bars
(bistro/resto bar)
Food and Beverages Service
Operations
• Food and beverages (foodservice) operations in the hospitality industry
are concerned with provision of food and drink ready for immediate
consumption. Operation are concerned with:
1. The consumers needs and market potential in various sectors of
food service industry.
2. The formulation of policy and business objectives that will guide
the choice of operational methods to be used
Operations
Food service operations are concerned with:
3. The interpretation of demand in order to decide on the range and
type of food and beverages to be provided; service levels and prices to
be charged.
4. The planning and design of facilities required for food and beverages
operations and the plant and equipment required.
Operations
5. The organization of provisioning for food and beverages and other
purchasing requirements to meet needs of food production, beverage
provision and service methods in use.
6.kmowledge of operational requirements for food production,
beverage provision and service process and methods
Operations
7. Control of costs (materials, other costs) associated with food
production, beverage provision and other services; and control of revenue.
8. The monitoring of customer satisfaction to continually review the
extent to which the operation is meeting customer needs and achieving
customer satisfaction.
Types of Foodservice Operations
Bistro
 A small establishment, with
traditional tables and chairs.
 Cluttered décor and friendly
information staff.
 Tends to offer honest, basic and
robust cooking.
Brasserie
 Generally fairly large, styled room
with a long bar normally serving
one-plate items rather than normal
meals.
 Often is possible just to have a

drink, coffee or snack
New Wave Brasserie

 Sleek modern interior design,
coupled with similar approaches to
contemporary cuisine and service.
 Busy and bustling and often large

and multi levels.
Coffee Shop
 Similar to brasserie style operation,
often themed.
 May be open all day and serve all

meal types from breakfast to supper.
First Class Restaurant

 Usually formal fine dining
restaurants with classical preparation
and presentation of food; and offers
a high level of table (Silver,
gueridon and /plated ) services.
Restaurant
 Term used to cover a wide variety of
operations
 Price, level and type of service,

décor, styles, cuisines and degree of
choice varies across the range of
types of operation
International Restaurant
 Indian, Oriental, Asian, Spanish,
Greek, Italian, Creole, and Cajun are
some of the many types of cuisine
available with establishments
trending to reflect specific ethnic
origin
Themed Restaurant
 Often international in operation, for
example, Icelandic hot rock, or
“Beni-Hana” oriental theme where
food is prepared and cooked at the
table.
Health Food and Vegetarian

Restaurant
 Increasing specialization of
operations into vegetarianism and/or
health foods to meet lifestyle needs
as well as dietary requirements.
Cafeteria
 Primarily self service with customer
making selection from a counter in
varying designs and layouts.
 Originally developed for industrial

feeding market.
Popular catering and fast-food
outlets
 Offer modern day burger, chicken
and fish concepts with ethnic food
being incorporated.
 Meet needs of all-day meal taking
(grazing) and ‘grab and go’ service,
esp. for leisure industrial and
travelling markets
Public Houses
 Licensed environment primarily for
drinking alcoholic beverages.
 May be simply a serving bar with
standing room for customers or may
have plush surroundings
incorporating offer of variety of
foods
Wine Bars
 Often a mixture of bar and brasserie-
style operation
 Commonly wine themed, serving a

variety of foods.
Thank You
I. Multiple choice.
Direction: Choose the correct answer.
1.it is a small establishment with traditional tables and chairs and tends to offer honest,
basic and robust cooking.
a. brasserie
b. bistro
c. restaurant. b
2.It is type of foodservice which term used to cover a wide variety of operations.
a. coffee shop
b. cafeteria
c. restaurant
3.Offer modern day burger, chicken and fish concepts with ethnic food being
incorporated.
a. cafeteria
b. fast food outlets
c. coffee shop b
4.A type of foodservice operation that is often international in operation, for
example, Icelandic hot rock, or “Beni-Hana”.
a. themed restaurant
b. wine bars
c. coffee shop
5.Primarily self -service with customer making selection from a counter in varying
designs and layouts.
A. cafeteria
b. coffee shop
c. bistro
5.Primarily self -service with customer making selection from
a counter in varying designs and layouts.
A. cafeteria
b. coffee shop
c. bistro
6.It is a mixture of bar and brasserie-style operation

A. pub house
b. coffee shop
c. Wine bars
7.Type of beverage which includes wines, cocktails beers, spirit and
liqueurs.
a. alcoholic beverages
b. non-alcoholic beverages
c. coffee shop
8.which food service operation is Increasing the specialization of
operations into vegetarianism and/or health foods to meet lifestyle needs.
a. Health Food and Vegetarian Restaurant
b. Themed restaurant
c. International restaurant.
9. A restaurant that is usually formal fine dining restaurants with classical
preparation and presentation of food; and offers a high level of table
(Silver/Gueridon) services.
a. First Class Restaurant
b. Themed restaurant
c. International restaurant.
10. Foodservice operation in which the sale of food is the primary activity and a
profit is desired is known as:
a. Commercial foodservice
b. Institutional foodservice
c. Industrial foodservice
II. True or False
Direction: If the statement is true, write T; if the statement is false, write F. If the
statement is incorrect, underline the incorrect word or phrase and replace it with the
correct answer.
__1. Customers have no choice in captive market.

__2. In non -captive market customers have a limited choice what to eat. In such a
market, the customers have a choice before selecting the food & beverages.
__3. Semi- captive market where customers have a full choice.
__4. Coffee shop is similar to brasserie style operation, often themed.
__5. Restaurant is the term used to cover a small variety of operations.
Answers
I. II.
1. b 6.c 1.T
2.C 7.a 2.F (semi-captive)
3.b 8.a 3.F (non-captive)
4a 9.a 4.T
5.a 10. a 5.T

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Food and Beverages

• The Food Service Industry

• Alcoholic beverages include wines and all other types of alcoholic

- Hotels, Independent and Chain Restaurant

 Often is possible just to have a

New Wave Brasserie

 Busy and bustling and often large

 May be open all day and serve all

First Class Restaurant

 Price, level and type of service,

Health Food and Vegetarian

 Originally developed for industrial

 Commonly wine themed, serving a

6.It is a mixture of bar and brasserie-style operation

__1. Customers have no choice in captive market.

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