Week 1: Introduction to Food and Beverage Industry, Goal Setting,

and Course Overview

INTRODUCTION

Food has been processed for nearly as long as it has

been used. In early times, humans used to dry or
smoke meat or other foodstuff in order to preserve it
for longer periods of time. Salt preservation was also
very common in the diet of sailors and
soldiers during those times. Food
processing essentially remained unchanged
until the 19th century with the invention of
canning by Nicholas Appert and
pasteurization by Louis Pasteur. Both of
these innovations changed the way that
food was processed into a longer lasting
food product that was canned or bottled.

During wartime, the food and beverage industry shifted, as food is often a
precious commodity. Prices were determined by availability and regulation.
Most countries involved in World War II rationed food and regulated prices in
order to stabilize the economy. This increased innovation in the food
processing segment with the inventions of food coloring, juice concentrates,
artificial sweeteners, and more advanced preservatives, such as sodium
benzoate. These innovations led to the current food processing market in
place today with convenience foods, such as frozen TV dinners and instant
meals, prepared snacks, and other instantly available foods.

The food distribution segment of this industry is fairly new. Prior to the
industrial revolution, consumers typically ate what foods were available to
them in their regional market. Foods were processed from these markets
and used for journeys out of them. With the increased transportation of the
industrial revolution, such as railroads and barges, as well as the concurrent
rise in technology such as canning, it became feasible to transport food from
one regional market for sale in another. Today, the industry segment has
evolved even further due to increased transportation technology such as
airplanes.
The food and beverage industry includes restaurants, cafeterias,
cafés, fast-food joints, pubs, delis, food manufacturing operations,
catering businesses, food transportation services, and more. Work in
this industry can range from packaging to preparing, transporting, and
serving food or beverages.

Packaging is often shift-work based in factories. Like other manufacturing

work, it can involve physical labor, as well as working with machinery. You'll
be asked to follow specific food safety and sanitization guidelines.

Working in food and beverage preparation can include making coffee,

juices, sandwiches, hot food, and more. Some chef jobs require a diploma in
chef training or culinary management, but many food preparation jobs do
not require any post-secondary education, and skills can be learned as you
work.
GOAL SETTING

What to expect?

This module allows you to explore the food and beverage industry and the
underlying concepts of it. At the end of this learning module, you are
expected to demonstrate the following competencies:

- learn the effects of tourism in the food and beverage industry

- understand and apply the concepts of basic etiquette, importance of
hygiene in food and beverage industry
- classify the different types of menus and services
COURSE OUTLINE:

Week 1 – Introduction to Food and Beverage Industry, Goal Setting, Course

Overview
Week 2 – Growth of Tourism Industry and Types of Hotels
Week 3 – Classification of Catering Establishments (Commercial and Non-
commercial)
Week 4 – Food and Beverage Operations
(Week 5) – Prelim Examination

Week 6 – Hierarchical Structure of Food and Beverage Service Staff

Week 7 – Attitudes and Attributes of Food and Beverage personnel and
competencies.
Week 8 – Importance of hygiene in Food & Beverage Service
Week 9 – Basic Etiquette
(Week 10) – Midterms Examination

Week 11 – Types and Usage of Equipment - Furniture, Chinaware,

Silverware. Glassware, Linen & Disposables, Special Equipment etc.
Week 12 – Introduction to Menu Knowledge
Week 13 – Classical French Menu
Week 14 – Table Service –English / Silver, American, French, Russian Self
Service – Buffet & Cafeteria
(Week 15) – Pre-Final Examination

Week 16 – Breakfast Services: Types of Breakfast

Week 17 – Classification into Non-Alcoholic & Alcoholic Beverages
(Week 18) – Final Examination

REFERENCES:

Food and Beverage Industry | The Working Centre. (2015).

Theworkingcentre.org. https://www.theworkingcentre.org/food-and-

beverage-industry/700

‌ “GlobalEDGE.” Msu.edu, 2019, globaledge.msu.edu/industries/food-and-

beverage/background.