Q.1. Explain the contribution of ITDC towards the growth of the hospitality industry.

A. India Tourism Development Corporation (ITDC) was set up in October 1966 with the objective of
developing and expanding tourism infrastructure in the country and thereby promoting India as a
tourist destination. It succeeded in achieving its objectives by promoting the largest hotel chain in
India and providing all tourist services such as accommodation, catering, transport, in house travel
agency, duty-free shopping, entertainment, publicity, consultancy, and so on., under a single window.
It also offered consultancy services from concept to commissioning in the tourism field for private
organizations. The Ministry of Tourism, Government of India gave top priority to the development of
manpower to meet the growth need of hotels, restaurants and other hospitality based industries. For
these purpose, 21 institutions of hotel management and catering technology and 10 food craft
institutes were established by the end of the 1980’s these institutions offered 3 years diploma
programmers & 1 year craft courses. The students from these courses not only introduced
professionalism in the industry but some of them also started their own business. The student who
become entrepreneurs run the business confidently, create job opportunities & contribute to the
society.

Q.2. How do you classify catering sectors according to the priority given to catering operations, profit
motive, and the market they are catering to? Explain with examples.

A. The F&B can be broadly be classified into two groups according to the priority given to the provision
of food and beverages

1) Primary Catering Sectors

2) Secondary Catering Sectors

The food service industry can also be divided into the following two groups according to the profit
motive

1) Commercial
2) Welfare

Commercial Sectors: These operate mainly to make profit or to earn adequate return on investment
(ROI) through their product and service. Food and Beverage facilities of hotels, resorts, motels, clubs,
stand alone restaurants, popular restaurants, takeaway outlets, pubs & bars, coffee shops, fast food
outlets , transport catering, contract catering and industries, and so on are the examples of commercial
catering. It can be further classified into residential, for example hotels, motels, resorts, inns, clubs, so
on and non residential.

For Example: Restaurants, Fast food outlets, popular restaurants, pubs, bars and so on.
Welfare sectors: These operate mainly to provide services at no profit and no loss basis, and most of
them are run by private bodies or the government.

Examples: School catering, Hospital catering, Prison catering, Military catering etc.

Q.3. How do you classify customers of the food service industry?

A. Classifications according to Market /Types of customers are :

1) Non –captive market / customers.

2) Captive market / customers.
3) Semi captive market / customers.

Non-captive market / customers: The customers have a choice where to eat. The type of restaurant
chosen may be a fine dining restaurant of a deluxe hotel, stand alone restaurants, coffee shops, fast
food outlets, specialty restaurants or popular restaurants.

Captive market / customers: The customers do not have choice where to eat and have to avail
services provided by the particular catering outlet. For Example: Residential school children, college
students staying in hostels, hospital patients, people staying in old age homes, prisoners & industrial
workers.

Semi captive market / customers: The customers have a limited choice where to eat. In such a market
the customers have a choice before selecting the food and beverage. Once the choice is made, the
customers do not have choice but to be content with what is on offer.

For Example: Passengers travelling by train may take food prepared in the pantry car; from food
outlets at railway stations or wait till the destination is reached.

Q.4. How is a coffee shop different from a specialty restaurant? Explain.

A. Coffee shops mainly serves snacks and beverages 24 hours a day; however it may serve all the three
meals whereas Specialty restaurant serves specialty dishes which are its strength & contributes to the
brand image. It operates during luncheon & dinner hours, between noon & 3 pm & between 7pm &11
pm. Coffee shops concept comes from the USA and the service, ambience of the coffee shop are
informal. The furniture and service equipment are not very expensive. Tables may have mica, stone or
glass top. Covers are laid on place mats whereas Specialty restaurant’s ambience & décor reflects the
theme of the restaurants. It may specialize in a particular type of food such as fish & chips, pasta, or
steaks or in particular type of cuisine.

For Example: Indian, Chinese etc.

Q.5. Give the features of cafeteria.

A. The traditional cafeteria system consists of a straight line of counters containing a variety of hot and
cold dishes. The customers start at the end of the line, pick up tray and move along the length of the
counter as they select the dishes they want to have. The cashier who is seated at the end of the
counter makes bills for the item selected and collects payment. This is not required if the meal is pre
paid. This form of service is widely followed in institutional and industrial catering establishment.

In modern free- flow cafeteria system, the counter are separated according to the type of
dishes offered hot or cold, appetizers, soups, breads, sandwiches etc.. The customer can move at will
to any of the service point to select dishes and exit through the payment points.

Q6. What are the influencing factors in the selection of a restaurant?

1. ENVIRONMENTAL FACTORS INFLUENCING THE FOOD SERVICE OPERATION.

External Factors: Social:

Political: a) Changes in the eating habit of the
a) Government policies and regulations people.
on food packaging, processing, food b) Growth of ethnic minorities that
safety, disposable system, pollution demand particular cuisine or
control, labor laws and so on. preparations.
b) Tax Laws – VAT, Service tax, luxury c) Changes in popular distribution.
tax and so on. d) Changes in the socio – economic
Economic: grouping of the areas.
a) Increasing cost of the raw materials,
labor, water, energy. Technical:
b) Changes in the disposable income of a) Advancement in the food processing
the society. technology.
c) Credit policies of the suppliers. b) High tech food production & service
d) Loan policies for the starting of equipment.
venture. c) Information technology.
e) Rate of interest.
 c) Poor supervision.
Internal Factors: d) Unskilled staff.
Food & Beverage: e) Shortage of staff.
a) Highly perishable nature of food Control:
commodities. a) Stores control procedure.
b) Wastage, pilferage & poor portion b) Purchase procedures.
control of food & beverages. c) Proper cash control to avoid theft.
Staff: d) Correct pricing of dishes.
a) High level of staff turnover. e) Issue procedures.
b) Absenteeism.

Q.7. List the employment opportunities available in the food service industry.

A. The food service industry offers a very good job opportunity globally at all levels. Millions of people
work for the food service industry directly and indirectly.

The following are some of the fields where food service professionals can be placed:

Accommodation sector: hotels, resorts, motels, clubs, youth hostels

Welfare sector: Hospitals, hostels, industrial catering, military catering, old age homes convalescence
centers, prisons.

Non residential commercial sectors: Restaurants function catering, pubs, bars, recreation centers.

Transport catering: Ship / cruise catering, flight catering, railway catering

Other employment benefits:

 Food service professionals work in air- conditioned and hygienic environment.

 Provide duty meal and beverage.
 Accommodation (normally provided by sectors).
 Opportunities to serve celebrities such as sports star and movie stars.