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HTM 1354 FOOD AND BEVERAGE OPERATIONS 2 SUBJECT: FOOD & BEVERAGE OPERATIONS 2 UNIT TITLE: UNIT: TOPIC

1 DURATION: 1.5 hours

TYPES OF FOOD SERVICE ESTABLISHMENT OBJECTIVES

Student will be able: 1. To know various types of restaurants 2. To know the salient features of various types of restaurants PRE-REQUISITES BH 1314 Food and Beverage Operations -1 LESSON PLAN CONTENTS 1. INTRODUCTION Features of various types of food and beverage establishments METHODOLOGY

LECTURE

2. CONCLUSION LEARNING OUTCOME

LECTURE/DISCUSSION

To be able to list and differentiate the different types of restaurants and the feature of various types of Food and Beverage Operations

Food and Beverage Operations - 2 | Topic 1: Type of Food Service Establishments

HTM 1354 FOOD AND BEVERAGE OPERATIONS 2

TYPES OF FOOD SERVICE ESTABLISHMENTS


Restaurants Historically, restaurant referred only to places that provided tables where one sat down to eat the meal, typically served by a server. Today retronyms (new name for old concept) are used to describe older standard restaurant. Normally restaurants are eating establishments with table service. Generally, restaurants are classified as Formal and Casual. Fast food and takeaway outlets are not normally referred to as restaurants. But in the common parlance they are. Let us look at some of the types of restaurants. 1. Fine Dining Restaurants Fine dining restaurants are upper class restaurants serving dedicated meal courses. Specific features are; High quality dcor and ambience. Highly skilled and uniformed staff (providing tableside service, ie. Flamb) High prices menus with smaller portions, but more visually appealing. Some restaurants impose dress codes for the guests.

2. Casual Dining Restaurants Casual dining restaurants serve table service. It is the market segment between fast food and fine dining restaurants. The main features are Moderately prices menu Casual atmosphere Typically provide table service Usually have bar and bar staff Customer pays with the server
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Food and Beverage Operations - 2 | Topic 1: Type of Food Service Establishments

HTM 1354 FOOD AND BEVERAGE OPERATIONS 2 3. Fast Casual Restaurants Fast casual restaurants are similar to Fast food restaurants with a difference of upscale atmosphere. These restaurants do not offer full table service but provides higher quality food and ambience. It is relatively new concept to fill the gap between fast food and casual dining restaurants. Main features are; Higher quality food and atmosphere Foods are prepared in the kitchen and served across the counter. Quality of food is emphasized much higher than conventional fast food. Average priced menus Usually, but not necessarily non-disposable plates and cutlery are used. Stands in between Fast food and Casual Dining Restaurants. Limited service or self service. Examples are: Chipotle, Panda Express and Room Eighteen etc.

4. Family Style Restaurants Family style restaurants usually serves families, catering to children and/or elder citizens needs . They usually follow casual service style. Fixed Menu and Fixed Price (Family Set for 4/5/6/8/10 person, etc) Large/Round tables to accommodate Family diners Usually simple friendly dcor and baby chair service

Food and Beverage Operations - 2 | Topic 1: Type of Food Service Establishments

HTM 1354 FOOD AND BEVERAGE OPERATIONS 2 5. Steak house Steakhouse is a type of restaurant that specializes in steaks. Steak houses usually serve beef steaks. But may also serve other types of meats such as hamburger, game, pork, chicken and barbecue as well as seafood and pasta. Steak houses also called Chophouse. Example Texas Steakhouse, Victoria Station, The Ship, Jacks Charbroiled, etc . The main features are: The menu comprises of mainly steaks of various types, Upscale ambience and atmosphere Skilled and uniformed staff Highly priced menus

6. Grill House Grill House is a type of restaurant serving Grilled menus items. The main attraction of the grill house is that the food is display cooking. Meats and Seafood would be the main content in the menu. Grill houses may have outdoor sitting facility for the guests, usually in the night. Grill house normally use barbecue grill to cook food, fueled by charcoal or gas. Example of grill house is Bar and Grill

Food and Beverage Operations - 2 | Topic 1: Type of Food Service Establishments

HTM 1354 FOOD AND BEVERAGE OPERATIONS 2 7. Teppanyaki Teppanyaki is a style of Japanese cuisine that uses an iron griddle to cook food. Teppan means iron plate and yaki means grilled boiled or pan fried. Menu may comprises of Steak, Shrimp, Lobster, Scallops and Chicken and assorted vegetables. Modern Teppanyaki restaurants use display cooking methods to attract guest, where the cooking the done in front of the guests.

8. Fast Food Restaurants Fast food restaurants are known for its fast service. Fast food restaurants, are also known as Quick Service Restaurants or QSR. The foods are prepared with precooked or preheated ingredients and served to the customers in a packaged form to take away or eat in. The evolution of fast food chains is associated with the development of urban culture. Road side vendors are crude forms of fast food restaurants. Fast food restaurants are mainly for takeaways and for sit down eating. Foods are made from processed ingredients prepared at a central facility then shipped to individual outlets where they are reheated, cooked or assembled in a short span of time. Because of commercial emphasis on speed, uniformity and low cost, fast food products are often made with ingredients formulated to achieve a certain flavor or consistency and to preserve freshness. A typical fast food meal in the United States consists of French Fries and a Hamburger or other main items. Examples are McDonalds, Chick-fil-A, Popeyes, Wendys, Carls Junior, KFC, Hungry Jacks etc.

Food and Beverage Operations - 2 | Topic 1: Type of Food Service Establishments

HTM 1354 FOOD AND BEVERAGE OPERATIONS 2 Main features of Fast Food Restaurants are; Lack of Cutlery and Crockery and mainly using disposables. Foods are served in carton, bags or plastic wrapping Range from small scale operations to mega corporations. Comparatively priced menus (set meals frequently available) Menu items are highly processed and prepared in an industrial fashion. Standardization in all aspects of operation, commonly by franchise system Often provides only counter service, some with table service, takeaway and delivery service 9. Brasserie Brasserie is an upscale restaurant with relaxed atmosphere. Brasserie means brewery in French. So Brasserie started as an extension of the brewing business. The origin of brasserie may be because the brewing of beer done on the premises of the brasserie instead of brought from outside. But in United Kingdom Brasserie is a term associated with metropolitan restaurant and has no connection with brewing. The Brasserie opens everyday of the week and serves all-day menu. The features of Brasserie are: Professional services with semi- or highly skilled staff Dcor is upscale and better ambience than bistro. Menu prices are higher than bistro. 10. Bistro A bistro or bistrot is originated in Paris. It is a small restaurant serving moderately priced simple meals in a modest setting. Traditionally Bistros are developed out of the basement kitchens of Parisian apartments where the tenants paid for both room and board. Other history of bistro is that it is originated in Russia, where Cossacks wanted the foods to be served quick, so shouted bistro, means quickly. Another version is that it is an abbreviation of bustrouille, a French term for Brandy mixed with Coffee. When used in English, the term bistro usually indicates either a fast casual-dining restaurant with a European-influenced menu or a caf s with a larger menu of food. The d cor is modest with casual dining environment. Typically they serve slow cooked foods such as braised meats Menus are simple and mostly coffee and other non-alcoholic beverages with light snacks.
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Food and Beverage Operations - 2 | Topic 1: Type of Food Service Establishments

HTM 1354 FOOD AND BEVERAGE OPERATIONS 2 11. Caf Cafes are informal or casual restaurants offering a range of hot simple meals and made-to-order meals, such as sandwiches and burgers. In the US, caf means an informal restaurant. In most European countries, the term caf implies primarily serving coffee, typically complemented by a slice of cake/tart/pie, a "Danish pastry", a plain bun, or similar sweet pastry on the side. Most caf s also serve small meals such as sandwiches. European caf s often have an enclosed or outdoor section extending onto the sidewalk. Some caf s also serve alcoholic beverages. In Netherlands and Belgium, a caf is equivalent to a bar, selling alcoholic beverages. Peculiarities of cafes are: Serves various types of coffee and non-alcoholic beverages Customers order at the counter and food is served at the table. May be having outdoor seating. Coffee is the main item enjoyed at anytime of the day Coffee House A coffee house is another term for caf, but usually associated with hotels, where wide variety of menus are served around the clock. Coffee shop often encourages families. It is an alternative to fine dining room. 12. Cafeteria Cafeteria is a restaurant serving mostly ready-cooked food arranged behind a food service counter. Some cafeteria provides table where some are not provided. Some cafeteria provides high tables where the guests can have food standing. Specific characters of cafeteria are: Guests take a tray and selects readymade food displayed at the counter. Usually associated with Schools, Colleges, Hospitals, Military etc. Customers either charges flat rate or individual menu items they selected. Menu is usually fixed, but some canteens cook to order, simple foods

Food and Beverage Operations - 2 | Topic 1: Type of Food Service Establishments

HTM 1354 FOOD AND BEVERAGE OPERATIONS 2 13. Coffee Shop Coffee shops are casual eating outlets without table service. Coffee shops typically serve coffee and other beverages. The coffee houses are centers for social interaction. It shares some characters of a bar and some characters of restaurant. The main features of coffee houses are; They allow patrons to socialize and relax for longer periods. Simple and selected menus such as pastries and sandwiches. The menu is average priced.

14. Espresso Bar The espresso bar is a type of coffeehouse that specializes in coffee beverages made from espresso. Originating in Italy, the espresso bar has spread throughout the world in various forms. A prime example is the internationally known Starbucks Coffee, based in Seattle, Washington in the U.S., although the espresso bar exists in some form throughout much of the world. A worker in an espresso bar is referred to as a barista. The barista is a skilled position that requires familiarity with the drinks being made. Features of Espresso Bar are: Long counter with espresso machine Provide WiFi and Internet services to people to work on laptops. Simple menu with snacks, but some are serving limited menu.

Food and Beverage Operations - 2 | Topic 1: Type of Food Service Establishments

HTM 1354 FOOD AND BEVERAGE OPERATIONS 2 15. Kopitiam (HongKong Char Chan Teng) The old-school Chinese coffee shop translation of selling traditional brewed coffee, tea, or cham(mix), accompanied by steamed or toasted toast with butter and kaya (or with half-boiled eggs), and turning it into a modern franchised tableservice fastfood outlet that allows nostalgic and feel-good food to blend with modern day comfort and convenience. This latest dining trend in South East Asia is their very own version of American Breakfast Diners and European Cafes

16. Pub Pub is a short form for Public House. It is a bar serves alcoholic beverages and simple food. Traditionally Pub is primarily for alcoholic beverages, but today Pub business depends on food as well. For example Gastropubs. Gastropubs serves high quality foods with high price. A pub that offers lodging may be called an Inn. A tavern is a pub with the feature of tradition. Usually on operational aspects pub is same as tavern. Features of Pubs are; a. Large selection of Beers and Ales on tap. b. Licensed to sell alcoholic beverages for consumption on the premises. c. The dcor is casual and the menu is fixed and simple.

Food and Beverage Operations - 2 | Topic 1: Type of Food Service Establishments

HTM 1354 FOOD AND BEVERAGE OPERATIONS 2 References

Bell, D. (2001). Room Service Revival. In Rutherford, D. G., (Eds.), Hotel Management and Operations, (2nd ed.) (pp. 241-243). New York: Van Nostrand Reinhold. Cinhy, R. F., Wise, P. E. (1999). Managing Service in Food and Beverage Operations, 2nd Ed, Michigan: Educational Institute, American Hotel and Motel Association. Foskett, D., Ceserani, V. K. (2003), The Theory of Catering, 10th Ed., Italy: Hodder & Stoughton. Hayes, K. D., Ninemeier, D. J. (2007). Hotel Operations Management, 2nd Ed, Upper Saddle River, New Jersey: Pearson Education.

Kittler, P. S. (2000). Cultural Foods: Traditions and Trends, California: Wadsworth.

Kotschevar, L. (1999). Presenting Service, New York: National Restaurant Association, Promgmt. Payne-Palacio, J., Theis, M. (2005). Introduction to Foodservice, 10th Ed., Upper Saddle River, New Jersey: Pearson Education.

Rey, A. M., Wieland, F. (1985). Managing Service in Food and Beverage Operaitons, Michigan: Educational Institute, American Hotel & Motel Association.

Wikipedia

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Food and Beverage Operations - 2 | Topic 1: Type of Food Service Establishments