FOOD&BEVERAGE OPERATIONS

Principles of Micro Tourism

OBJECTIVES:
 Classify different food and beverage service
operations;
 Differentiate different styles of food service
 Identify career opportunities in F&B department
 Issues and Trends in F&B
Classification of Foodservice Operation:

1.Commercial Foodservice-profit oriented

foodservice establishments

Examples: Restaurants ,hotel foodservice outlets ,

bars, clubs ,cruise ship foodservice
outlets ,transportation foodservice outlets,
foodservice in attractions, off-premise catering
Classification of Foodservice Operation:

2.Non-commercial or Institutional
Foodservice
-budget-oriented; considers nutrition and value;
practices batch cooking

Examples: Foodservice in Hospitals , nursing

homes, schools and military institutions , prisons
Management Company or Food service
Contractors
If institutions lack expertise to operate F&B service
operation efficiently , they could contract with this to
run their business for them.
Examples: ARAMARK and SODEXHO-food service
provider of airlines and railways and factories, offices
and other workplaces.
FINE HOST,OGDEN ENTERTAINMENT
SERVICES for recreational areas.
Major categories of Restaurants:
1.Fine-Dining or
Upscale Restaurants-
also called luxury,
"gourmet” or
“gastronomique”
expensive restaurants
which usually offer the
highest quality food and
beverage products and
services.
Examples of Fine Dining Restaurants
 Gallery by Chele (BGC
Taguig)
Examples of Fine Dining Restaurants
 El Bulli (Spain)  Fat Duck by Heston
Blumenthal(Europe and
Australia)
Major categories of Restaurants:
2.Casual-Service(Mid-
scale)Restaurants-
moderately –priced ;
offers a fuller but less
formal menu and table
service; have full bar
and larger beer menu
and limited wine menu.
Examples of Casual Restaurants
 Bistro  Brasserie
Major categories of Restaurants:
3.Family Restaurants-
appeal to families and
others desiring comfort
foods, california-style
menu (breakfast to
dinner);usually with
bench seats.
Major categories of Restaurants:
4.Quick-service
Restaurants(QSR)
-often called limited
menu or fast food;often
self-service;emphasizes
speed of service;foods
are cooked in bulk in
advance and kept hot.
Major categories of Restaurants:
6.Limited-menu
-offers much smaller
selection of food;
usually self-service and
table service.
Major categories of Restaurants:
7.Full-menu or full
service restaurant-
offers a wide variety of
menu items and full
table service.
Major categories of Restaurants:
8.Ethnic restaurant
Specializes in foods
associated with
particular culture.
Major categories of Restaurants:

9.Specialty restaurant
-features specific kind of
food such as steaks,
chicken, seafood,
doughuts or sandwiches.
Major categories of Restaurants:
10.Themed restaurant
-characterized by a
special theme that
incorporates the design,
menu and service of the
restaurant.
Styles of Food Service
1.Table-service
-food and beverage are
ordered and brought to
the customer’s table by
a wait staff.
a. American Style-plated
b. English Style-family
style
C. French Style-gueridon
trolley is present for final
cooking and serving
Styles of Food Service
2.Room Service
-customers are situated in
a hotel room or hospital
room where they are
served with room
service staff.
Styles of Food Service
3.Self-service
-customers select their
food from the displayed
items,they carry them
with or without tray.
a. Buffet service
b. Cafeteria service
c. Counter service
Styles of Food Service
4.Take-out/Carry out or
Home delivery service
-menu items are
consumed off- premise
and are packaged
accordingly.
Beverage Outlets (Bars) and Types of bars
 Beverage-Only Bar-  Bar/Entertainment
serves beverage alone Combinations- bar
with no food served offering drinks and a
beyond snack. range of entertainment.
Beverage Outlets (Bars) and Types of bars
Food and Beverage Combinations- serving food
with beverage, usually linked with some kind of food
service.
 Restaurant bar
 Bar that serves light foods
Beverage Outlets (Bars) and Types of bars
 Hotel Beverage  Airline Beverage service-
Operations- 3-4 bars in serving drinks on airline
one roof, with different flights and those located
purpose and ambience. near the airport.
Beverage Outlets (Bars) and Types of bars
 Cruise and Passenger  Rail Beverage Service-
Ship Beverage serving passengers in
Service- serving rail travel.
passengers in a cruise
and passenger ships.
Beverage Outlets (Bars) and Types of bars
Coffee House/Café -a place specializing on coffee
and serves as a meeting place particularly for
transacting business.
Beverage Outlets (Bars) and Types of bars
 Brew Pubs/Micro  Public Houses/Pubs-
Breweries- a pub or establishments which
restaurant that brews serve alcoholic drinks
beer on the premises. especially beer for
consumption on the
premises, usually in a
homely setting
Beverage Outlets (Bars) and Types of bars
Beer garden- is an open-air area where alcohol is
legally served.
F&B Employees:
(For Food Production and Food Service)
 Managers
 Supervisors
 Entry-level
Job Titles in F&B Operations
 F&B Manager  Restaurant Manager
 Executive Chef  Dining Room Manager
 Sous Chef  Maitre d’hotel
 Station Chef  Chef de rang
 Line Cooks  Demi-chef de rang or
 Dishwashers/Stewards waiters or food servers
 Purchasing/Receiving  Host/Receptionist
 /Storing clerks  Bartenders
 Catering Manager  Buspersons
 Banquet Food servers  Dietitians
Issues in F&B
 Variability-service cannot be
standardized and is usually varied.
 F&B sector is labor Intensive
 Changes in the diners’ lifestyle
and socio-economic profile
 Climate change that affects
availability of ingredients
 Sustainability issues(food
wastes, use of energy,etc)
 Gender Equality/PWD/Age of
staff
Trends in F&B
 Online platforms in
food ordering(changes
on the socio-economic
preferences of clients)
o Eatigo
o Food Panda
o Grab Food
Trends in F&B
 Innovation/
Technology
o 6 Door’s background
and food projection
Trends: Robotics
Trends: Use of technology in food
ordering
Trends: Healthy menu concept
(McDonald’s)
QUIZ
A. QSR C. Themed
B. Ethnic D. Fine Dining

1. Restaurants which usually offer the highest

quality food and beverage products and
services.
2. An example of this is the Modern Toilet
Restaurant.
3. An example of this is King Chef Restaurant.
4. Restaurants that adopt molecular gastronomy
concepts in food preparation.
5. An example of this is Subway.
A.Cafeteria C.Table service E.French Style
B.American Style D. Family style
6.The food service done in school canteens and
offices.
7.The service in which the final cooking of food is
done in front of the guest.
8.The service done if there is the presence of
waiters.
9.The service done when platters of food are
placed at the middle of the table ; the guests help
themselves.
10.The service in which food are presented on
plates directly from the kitchen.
11-15 Enumerate different types ob bars
16-18 Job opportunities in F&B
19-20 Trends in F&B
 F&B SERVICES
 DENNIS LILLICRAP