COURSE CODE: HRM 122-M

COURSE TITLE: FUNDAMENTALS IN FOOD SERVICE OPERATIONS

COURSE DESCRIPTION:
The students will learn the necessary knowledge, develop the various skills, and cultivate the
proper attitudes needed for the delivery of quality service of food and beverage operations in hotels and
restaurants.
COURSE OBJECTIVES:
1. Acquire the macro and micro knowledge of the food and beverage industry.
2. Develop professional skills in interactions with guests.
3. Appreciate the different styles and operations of the food and beverage industry and services.
4. Discover the importance of the foodservice business.
5. Apply and practice food and beverage management principles in preparation for working in
the real industry.
6. Be sensitive to the services offered by the food and beverage business.
7. Familiarize with the food and beverage equipment and its uses.
MODULE 1

Michael Bhobet Baluyot (HRM122) | 2

 Week 2
HISTORY OF FOOD SERVICE ORGANIZATION
CLASSIFICATION OF F & B SERVICE FACILITIES

Learning Outcomes:
Upon completion of the topic the student will be able to:
1. Discuss the foodservice industry.
2. Identify the different food service segments.
3. Understand the significance of the history of the different food service segments and relate it
to its operations today.
4. Describe a food and beverage service facility.
5. Identify and differentiate between the vast array of currently existing food and beverage
facilities.
Hospitality is probably the most diverse but specialized industry in the world. It is certainly one of
the largest, employing millions of people in a bewildering array of jobs around the globe. Sectors range
from the glamorous five-star resort to the less fashionable, but arguably more specialized, institutional
areas such as hospitals, industrial outfits, schools, and colleges. Yet of these many different sectors,
foodservice has to be the most challenging. Whatever the size of the food service operation, the variety
of opportunities available is endless. “The sky is the limit with foodservice.”
According to Dahmer, a simpler explanation of hospitality is the act of kindness in welcoming and
looking after the basic needs of customers or strangers, mainly concerning food, drink, and
accommodation. Therefore, in this industry, it is to provide the needs and wants of the patrons in terms
of food and beverage.
Relating to the Asian perspective, the term “hospitality” is channeled through history and cultural
background values, concerning one’s nationality. In other words, if you have been allowed to be in
different states or regions, each state or region’s hospitality, whether it is tangible or intangible., will
yield a different experience. This is usually related to Geography, culture, social factors, and the
professionalism of their service providers. The nature of hospitality in Asia is oriented to more articulate
expression, such as warmth and caring which are deeply rooted in its cultural background. For instance,
modesty and courteousness with a smiling face, being humble, genuine, and demonstrating respect in
both verbal and non-verbal cues. Asian cultures are also perceived as mysterious and unique as well as
more introverted compared to western cultures which are open and tangible.
In the hospitality industry, the first word that we should understand before we begin our journey
towards being a hotelier and restaurateur is “service”. When we say service, it means an intangible act
performed by an individual to provide assistance or a helpful gesture. To make it easier to remember,
each letter from the word service is used to represent an important role, as follows:

Michael Bhobet Baluyot (HRM122) | 3

 But where did it all began this word restaurant and its etymology?

This word was said to be credited to the famous Monsieur

Boulanger, the father of the modern restaurant, who sold soups at his
all-night tavern on the Rue Bailleul. He called this soups restaurant
(restoratives), which is the origin of the word restaurant.
The term restaurant (from the French restaurer, to restore) first
appeared in the 16th century, meaning “a food which restores”, and
referred specifically to a rich, high flavored soup. However, Boulanger was
hardly content to let his culinary repertoire rest there. In 1767, he
challenged the traiteurs (keeper of an eating house) monopoly by creating
a soup of sheep’s feet in a white sauce. The traiteurs guild sued, and the
case went to the French Parliament. Boulanger won, and soon his
restaurant, Le Champ d’ Oiseau, was restoring hundreds of hungry patrons with its succulent, well-
prepared dishes.
In 1782, The Grand Tavern de Londres, a true restaurant, opened on the Rue de Richelieu; three
years later. Aux Trois Fveres Provencaux opened near the Palais-Royal. The French Revolution in 1794
caused heads to roll-so much so that the chefs to the former nobility suddenly had no employment.
Some stayed in France to open restaurants and some went to other parts of Europe; many crossed the
Atlantic to America, especially to New Orleans, the only true French corner of the New World. Almost all
went into the restaurant business.

Michael Bhobet Baluyot (HRM122) | 4

 Restaurants then spread rapidly across the world, with the first in the United States (Jullien’s
Restorator) opening in Boston in 1794. The oldest restaurant with contagious operation in the United
States, Union Oyster House is also in Boston and has been open since 1826. Most restaurants continued
on the standard approach of providing a shared meal on the table to which customers would help
themselves (Service a la francaise, commonly called “family style” restaurants), something which
encouraged them to eat rather quickly.
Other options of foodservice operations also emerged in different parts of the continent, some
were left behind but eventually, it was discovered:

1. Mr. Joseph Horn and Mr. Frank Hardart launched their

restaurant empire in 1888 in a tiny 15 stool lunchroom in
central Philadelphia with $1,000 borrowed from a family
member and a recipe for coffee. This was the first automat
(coin-operated cafeteria).

2. While most Americans think of fast food in terms of modern chain restaurants, food
historians like to remind us of the first “fast food” restaurants were thermopolium, operated
by Ancient Romans. According to John Mariani, American food historian, the phrase “fast
food” was first coined by George G. Foster in 1848. It did not become popular, however, until
the 1960s when chain restaurants proliferated.
3. According to food historians, bistros are offshoots of cafes. The menu is generally the same.
The difference? Bistros (Russian for quick) are quick service; cafes are more leisurely
establishments.
4. According to the current edition of Larousse Gastronomique the first cafes (defined generally
as places selling drinks and snacks) were established in Constantinople in
1550. It was a coffee house, hence the word “café”.
5. J Williard Marriott was one of the earliest in-flight caterers as a result of
innovative actions by William Kahrl, the manager of a new Marriott Hot
Shoppe across the road from Washington’s Hoover Airport (now
Washington National Airport) in the late 1930s.
6. Alongside the railroad station, sometimes part of it, the Harvey House
made its appearance-the first one in 1876, at Topeka. Soon there was one
at every larger railroad stop. Harvey employed pretty, polite, white-aproned, and very
competent waitresses, who lived on the premises. This was the first railroad operation.
7. Salad bars first appeared in the late 1960s in mid-rise restaurants like Steak and Brew,
featuring bon fide salad fixings to keep customers busy and happy until the real food came.
8. Americans had developed a great appetite for beef by the turn of the century, and after
Detroit meat-packer G.H. Hammond brought out the refrigerated railway car in 1871, chilled
carcasses became readily available in the East, though fresh beef was still not common in the
outer reaches of the western frontier. Hence, the first Steakhouses.

Michael Bhobet Baluyot (HRM122) | 5

Below are some of our well-loved restaurants and their developers:
Establishment Developer/Pioneer Year Opened
A&W Roy Allen and Frank Wright 1919
Dairy Queen Thomas Carvel 1934
Mc Donald’s Mo and Dick McDonald 1940
Taco Bell Glen Bell 1962
KFC Harland Sanders 1930
Burger King David Edgerton 1955
Pizza Hut Dan and Frank Carney 1958
Dunkin’ Donuts William Rosenburg 1950
TGI Friday’s Allan Stillman 1965
Wendy’s Dave Thomas 1969
Red Lobster Bill Darden 1968

In the Philippines, foodservice became a breakthrough through the influences of other

countries. Notable restaurants in the Philippines also have humble beginnings:

Tony Tan Caktiong

Tony Tan Caktiong and his family opened a Magnolia Ice Cream parlor from Bankerohan, Davao City
to Cubao in 1975 with Jollibee as the original name. from the humble ice cream parlor, Jollibee has
become one of the world’s largest and fastest growing Asian restaurant companies with more than
5,800 stores in 35 countries.
It has 8 wholly-owned brands (Jollibee, Chowking, Greenwich, Red Ribbon, Mang Inasal, Yonghe
King, Hong Zhuang Yuan, Smashburger, and Manong pepe’s), 2 franchised brands (Burger King in the
Philippines and Dunkin’ Donuts in certain territories in China), a 60% ownership in the SuperFoods
Group that owns Highland Coffee and PHO24 brands.
Jollibee Foods Corporation (JFC) has also recently entered into a joint venture agreement to open
Panda Express in the Philippines. Its largest global acquisition to date, JFC invest $100 million in a
new Singapore-based holdings company to acquire 100% of The Coffee Bean and Tea Leaf.

Michael Bhobet Baluyot (HRM122) | 6

Kenneth Sytin
Kenneth Sytin and his brothers opted to enter the restaurant industry after some long
decision making on what type of business to engage in. this lead to the creation of
Congo Grille in 1999. That year, the business had as many as 13,000 customers a month
and was dubbed “the fastest growing grill in town”. The chain has plans to build stores
overseas, especially in the United States.

Maximo Gimenez
In 1945, after World War II, American occupation troops stationed in Quezon City,
Philippines were befriended by Maximo Gimenez, a Stanford University-educated
teacher. A few came to his nearby house for a drink or two, until they insisted that they
pay for their drinks. This was the start of what is the Max’s Restaurant today.

Michael Bhobet Baluyot (HRM122) | 7

Gerry Apolinario
Gerry Apolinario had a way of enjoying delicious food with friends and relatives. In this,
he dreamed of a placed of such pleasant ambience which he would share with them.
After gathering his folks for organizing, Gerry’s Grill was opened on Valentines Day in
1997. Their best-selling dish however is sisig. Geryy’s Grill has branches all over Luzon,
Visayas, and Mindanao.

Dennis Nakpil
Dennis Nakpil and Dennis Mariano Jr. thought
of creating a restaurant that emphasizes
certain Philippine traditions. Their principle
was “bringing the Barrio into the Metropolis”.
Thus, they opened one in Quezon City in 1991.
They named it Dencio’s. Dencio is a Philipine
variant of Dennis, the name of the two
founders.

Michael Bhobet Baluyot (HRM122) | 8

 Classification of F & B Service Facilities
As of today, food and beverage service facilities vary as different concepts arise from food kiosks
to luxurious fine dining facilities. These facilities come in different forms and sizes. Food and beverage
service is a dynamic industry covering a wide range of job roles. Food and beverage service facilities
could be best described as a catering establishment. A catering establishment is an organization that
provides food and beverages to its patrons or clientele. There are two types of catering establishments,
the primary and the secondary catering establishments.

Hotels Coffee Shops

Restaurants Fast Food

Primary Catering Restaurants
Establishment

Outdoor Casual Dining

Catering

Bars/Pubs

Fine Dining
Restaurants
Catering
Establishment Club Airline
Catering Catering

Railway
Transport
Catering
Catering

Welfare Ship Catering

Secondary Catering Catering
Establishment
Industrial Surface
Catering Catering

Leisure-
Linked
Catering

Michael Bhobet Baluyot (HRM122) | 9

Primary Catering Facilities are types of establishments primarily concerned with the provision of food
and beverage services. Their main purpose for existence is to offer food and beverage.
Types of Primary Catering Facilities
1. Hotels – its main purpose is to provide accommodation. But alongside the need for
accommodation, is the need for the provision of food, beverages, and other services. Many
foodservice establishments can also be found within a hotel, especially a five star. Some of these
are the coffee shops, room service, banquets specialty restaurants, grill rooms, and cocktail
bars. Examples of hotels are Okada, Solaire, Resorts World, etc.
2. Restaurants this establishment is devoted to serving only food and beverages although other
concepts have also been introduced in the business itself. The term covers a multiplicity of
venues and a diversity of styles of cuisine. Restaurants are sometimes also a feature of s larger
complex, typically a hotel, where the dining amenities are provided for the convenience of the
residents and for the hotel to maximize their potential revenue.
a. Coffee shops – they offer coffee, snacks, and often light meals. They require fast service
for the fast turnover of their guests. Examples of coffee shops are Coffee Bean & Tea
Leaf, Starbucks, Purveyor Coffee, The Mezzanine Café, etc.
b. Fast food restaurants – also called quick-service restaurants, it caters to people on the
go (or working) requiring fast, economical, and portable foods. Examples of these are
Jollibee and McDonalds.
c. Casual dining restaurants – also called bistros, appearance, and atmosphere provide an
environment for casual dining where foods are served with waited table service.
Examples of these are Buffalo Wild Wings, Bubba Gump Shrimp Company, California
Pizza Kitchen, TGI Fridays, etc.
d. Bars and pubs – these establishments are geared to provide service of all types of
alcohol with an emphasis on draught beer and good music. Examples of these are
Rooftop Bar & Boutique, Red Pirates Pub, Pico De Loro, Club Paraw, Coco Bar, etc.
e. Fine dining restaurants – these types of establishments require highly-skilled
employees for the superb service they offer, gearing up on ambiance, service, and
excellent food service. Examples of these are Blackbird Makati, Mecha Uma, Gallery
Vask, Antonios, etc.
3. Outdoor Catering - also called off-premise catering, this means catering to a large number of
people at a venue of their choice, usually not within the establishment’s premises. Outdoor
catering includes catering for functions such as marriage, parties, and conventions.

Secondary Catering Facilities, the provision of food and beverages is part of another business, so
basically this is an allied or support system of the business itself.
Types of Secondary Catering Facilities
1. Club catering – this refers to the provision of food and beverages to a restricted clientele (club
members). Some examples of clubs for people with similar interests are turf clubs, golf clubs,
cricket clubs, etc. the service and food in these clubs tend to be of a fairly good standard and are
economically priced.

Michael Bhobet Baluyot (HRM122) | 10

 2. Transport catering – refers to the provision of food and beverages to passengers before, during,
and after a journey on different transport on trains, aircraft, and ships and in buses or private
vehicles.
a. Airline catering – caters to airline passengers on the flight, as well as at restaurants
situated at airport terminals. Modern airports have a variety of food and beverage
outlets to cater to the increasing number of air passengers. Catering to passengers en
route is normally contracted out to a flight catering unit of a reputed hotel or a catering
contractor or to the catering unit operated by the airline itself as an independent entity.
b. Railway catering – caters to railway passengers on trains both during the journey as
well as during halts at different railway stations. Traveling by train for long distances can
be very tiring; hence a constant supply of a variety of refreshment choices helps to
make the journey less tedious.
c. Ship catering – caters to passengers traveling on the sea. They cater to cargo crew and
ship passengers. Ships have kitchens and restaurants onboard. The quality of service
and facilities offered depends on the class of the ship and the price the passengers are
willing to pay. There are cruises to suit every pocket. They range from room service and
cocktail bars to specialty dining restaurants.
d. Surface catering – caters to passengers traveling by surface transport such as buses and
private vehicles. These eating establishments are normally located around a bus
terminus or on highways. They may be government-run restaurants or privately owned
establishments.
3. Welfare catering – provision of food and beverages to people to fulfill a social need, determined
by a recognized authority. It includes catering in hospitals, schools, colleges, and armed forces
and prisons.
4. Industrial catering – provision of food and beverages to people at work, in industries and
factories at highly subsidized rates. It is based on the assumption that better-fed employees at
concessional rates are happy and more productive. Catering for a large workforce may be
undertaken by the management itself, or maybe contracted out to professional caterers.
Depending on the choice of the menu suggested by the management, catering contractors
undertake to feed the workforce for a fixed period of time at a predetermined price.
5. Leisure-linked catering – provision of food and beverages to people engaged in leisure. This
includes the sale of food and beverages through different stalls and kiosks at exhibitions, theme
parks, galleries, and theatres. The increase in the availability of leisure time and a large
disposable income for leisure activities has made it a very profitable form of catering.

Prepared by:

MICHAEL BHOBET B. BALUYOT

Instructor 1, HRM Program

Michael Bhobet Baluyot (HRM122) | 11