Food and Beverage

Sector
Group 3
 ORIGIN OF FOOD and BEVERAGE
SERVICE
• Early inns provided
wholesome food and local
brews as part of their services
to travelers.
• It was only later that food
and beverage became
specialized services when
independent restaurants and
pubs opened to serve the
local and travelling public.
• An early type of restaurant
was the Coffee House,
which appeared in England
in the mid-1600s.
• By the 18th century, there
were approximately 3000
coffee houses in London
alone.
 ORIGIN OF FOOD and BEVERAGE
SERVICE
• The term RESTAURANT, as we know today, began 1765 in Paris,
France.
• Before 1795, catering operations offered public food services.

• A soup vendor merchandised the soup as “le restarant divin” -

the divine restorative, coming from the Latin word resturare,
meaning ‘to restore’
• This gave us the restaurant - place to restore one’s health
 Restaurants in Ancient Times
• The need for public eateries was firmly established as far back
as the Roman Empire and Ancient China.
• In Ancient Greece and Ancient Rome, Thermopolis were small
restaurant bars that offered food and drinks to customer.

World’s First Restaurant

• The very first restaurant in the world was opened in Paris in
1765. A tavern keeper, Monsieur Boulanger, served a single
dish, sheep’s feet simmered in a white sauce.
 FAMILY or COMMERCIAL
RESTAURANT
• A restaurant providing good service, ambience is good and place where
you can go out with your family for dinner.
• They serve beer and wine if they have a liquor license.
• The operating hours are usually from early evening to midnight.

Red Lantern, Paranaque Cafe Inggo 1587, QC Madison Lounge & Bar, Pasay
 COFFEE SHOPS
• A restaurant in which coffee, beverages and light meals are served.
• The atmosphere is informal which means that guests can come in
casual wear.
• It is usually located in an office building or shopping mall.
• The peak periods of a coffee shops are lunch and coffee breaks.
Operates from early morning to early evening
 CAFETERIAS
• Primary self service with customer choosing selection from a counter
in varying design and layouts.
• Self-service is typical with limited menus of soups, entrees, desserts,
and beverages. Making payment receiving food from counter.
• Usually located in shopping centers and office buildings.
 GOURMET RESTAURANT
• A gourmet restaurant and its chefs prepare and serve the highest
quality food with excellent service.
• They require an expensive ambience and décor.
• The staffs are highly trained. The menus and wines are carefully
planned. The evening period is the main emphasis.

Lemuria Gourmet Champagne Room,

Gallery by Chele, BGC Farm to Table, Iloilo
Restaurant, QC Manila Hotel
 ETHNIC RESTAURANT
• The type of restaurants providing multi-cuisine dishes.
• The décor usually has an ethnic motif. They must serve authentic
cuisine of the region or country they are featuring and those who
prepare the food must be well-trained and knowledgeable.

Matam-ih
Restaurant

Maya Mexican
Restaurant, Cebu City
 FAST FOOD RESTAURANT
• One that sells quick prepared meals. It is driven by standardized meals,
décor, and services.
• Fast Food operations date back to the 1920s and 1930s when A&W
Root Beer and Howard Johnson’s franchised some of their units. They
concentrated mainly on hamburger.
• The menu is limited with low prices. Because of low prices, many
customers patronize fast-food restaurants.
• A well-trained staff is required for franchise fast-food operation in
which the franchisor sets standards of service and food quality that
must be maintained at all times.
 DELI SHOPS
• They provide delicatessen food service, combining traditional
delicatessen cold meats and cheese with takeout sandwiches, salads,
and similar items.
• Limited seating capacity and located in shopping areas or office
buildings. They also have low labor costs because only one or two
owners and employees are involved.

Brera Delicatessen,
Muntinlupa

Katz Delicatessen, NY
 BUFFET RESTAURANTS
• Established on a completely self-service basis.
• The food buffet is usually an “all you can eat” hot and cold food for
one price.
• Food preparation and service staff are kept to a minimum.
• Buffet restaurants cater to the family and they offer reasonable price.
 TRANSPORTATION
RESTAURANTS
• There is a natural link between transportation and food service.
• They are generally found along auto and bus transportation routes.
• Some transportation restaurants cater to tour groups, particularly bus
tour groups.
• It can be quite profitable if the market can be maintained.
• They require special cafeteria or buffet-type facilities so that arriving
groups can be served quickly and continue on their journey.
 FRANCHISING
• Franchised restaurants are a major component of the food service industry.
• Franchises are beneficial to the franchisees because they provide operational,
training, layout and design assistance, location assistance, managerial expertise,
group purchasing power, and most importantly, the identification of a well-known
brand supported by regional, national, and international advertising and
promotions.
• Franchised restaurants include fast-food chains, dine-in types of restaurants,
carry-out establishments, table-service restaurants, and buffet-style restaurants

PRESENT DAYS OF FRANCHISING

EARLY DAYS OF FRANCHISING
The common practice was to sell
individual franchise rights for a single
restaurant
A regional franchise has become popular
with franchisees and franchisors. A
regional franchise allows a franchisee to
develop multiple outlets within a specific
geographical area.
 Food Cost Percentage
• Often used to measure a restaurant’s marketing success.
• It is determined by dividing the food cost for a period by the sales for
that same period and then multiplying it by 100.

Gross Profit
The selling price of an item less its food cost.

Labor Costs
Labor costs are controlled by expressing them as a percentage of sales on
a daily, weekly, or monthly basis and comparing the actual cost with the
standard desired.
 Average Guest Check
• Average guest spending is calculated by dividing the total revenue
received for a particular period (a day, a week, a month, or a year) by
the total number of guests served during that period.

Breakeven Point
Breakeven is that point at which business will make neither a profit nor a
loss.
Fixed costs- are those costs that remain the same regardless of the
volume of business.
Contribution Margin- is a product's price minus all associated variable
costs, resulting in the incremental profit earned for each unit sold.
 MENUS
• It is the basic planning document for a successful restaurant.
• The menu contains what the restaurant offers, the range of offerings, as
well as the selling prices.
• The menu must portray the style and theme of the restaurant. The
menu’s design, printing, size, and colors are important.
• Determines the equipment needed and the investment required.
• Identifies the labor costs of a restaurant. It can determine the number of
staff required and the cost of staff training for food preparation and
service. The more items are contained in the menu. The more complex
the service will be.
• Estimates the cost for uniforms, purchases, storage and space, and actual
food costs.
 TYPES of MENU
Table D’Hote A La Carte
A restaurant meal or menu offering a series Every food and beverage item is priced and
of courses at a fixed price. ordered separately.

Semi- a la carte Hyrbid Menu

Some food items such as appetizers and
desserts are priced and ordered separately,
while the entrée is accompanied by and
priced to include other items such as salad or
vegetables..
Market Menu
Based on product availability during a specific
period. It is written to use food in there peak
season or readily available.
Combines static menu with cycle menu or a
market menu of specials.
Cycle Menu
Developed for a set period. Each day of the
week, there is a specific set of food to be
offered.
Static or Fixed Menu
All patrons are offered the same foods
everyday. Typically found in a fast-food
chains.
Pizzeria Menu International Airline Fast Food Restaurant
Menu
 Ship Catering
• It’s almost like catering in a hotel.
• It’s a food program on board in sailing vessels.
• The challenge in cruise liners is the ability of stocking and storing the
right provisions and raw materials between ports to ensure that food is
available for passengers.

Railway Catering
• Can vary from fresh food provided to passengers at their seat by carefully
planning supply points en route.
• Pantry car used to take the orders.
• Gives little choice to the passengers.
• Offered both vegetarian and non-vegetarian food.
 Institutional Catering
• Institutional catering is a food program for volumes of people eating
together at the same time, like in factories, business houses, hospitals,
schools, etc.
• The origins of institutional catering are in factory meal programs.

Airline Catering
• Airline catering may be classified into Airport Catering and Flight
Catering.
• The amount is less for shorter trips, since passengers may be offered
only a non-alcoholic beverage and a light snack.
• For longer trips in which two or three meals maybe offered.
 Airport Flight
Catering Catering

• Involves food outlets that • A specialized program for

are self-service, waiter passengers in planes.
service, vending machines • Food is served in difficult
and licensed bars. conditions in narrow
• They may be run by the confines and especially
airport authority by when there is an air
outsourced catering turbulence.
establishments
 Food Quality in the
Airline Companies
• The main problem of airline companies is to cook the meal on
the ground and serve it several hours later in an extraordinary
dry cabin atmosphere, seven miles high, to different groups of
people with their own food preferences, and whose main
motivation is to travel rather than to eat.
• 1992 – airline passengers were served a sandwich and coffee
form a vacuum flask on a flight from London to Paris.
• At present, particularly on long flights, passengers expect hot
meals.
 Logistics
• To produce hot meals, the airline These requires a forecast
companies have to prepare specifications using the actual passenger
for recipes, ingredients, cooking methods reservation for each flight.
and temperatures, and labor for each These includes:
flight. 1. An allowance for
• Preliminary meal counts are usually standbys and last-
prepared from 24 to 72 hours ahead so minute reservations in
that food supplies can be bought. order to have the
• Menus must be carefully selected for each correct raw materials
flight to avoid serving the same meals to a 2. Equipment
passenger on two succeeding segments of 3. Food Production staff for
a trip or on a round trip each shift.
Airplane Galleys
• 1936 – The first airplane galley was
designed by Douglas for its DC-3.
Introduced by American Airlines.
• Meals prepared on the ground were kept
hot or cold in insulated containers on the
aircraft.
• After World War 2, the introduction of
larger airplanes enabled them to have
ovens and refrigerators onboard in their
galleys.
 Flight Kitchen
• The 1st airline flight kitchen was opened in the late 1930s near
Washington D.C Hoover Field airport by a gentleman named
Marriott.
• He approached Eastern Air Transport, also now known as Eastern
Airlines, and offered to prepare lunch boxes in his restaurant near
the airport for Eastern’s passengers, Eastern agreed.
• At present, Marriott In-Flite Services has approximately 100 flight
kitchen around the world which cater to 150 different airlines.
 Airline
Catering
• The logistics are very complex but
airlines exert great efforts to serve
good meals to the passengers.
• The serving crew usually has no
other choice but to serve the food.
• The time difference between food
production in the flight kitchen and
finally serving it on board an aircraft
with limited kitchen facilities makes
flight catering a high-risk food
preparation operation.
• Flight kitchen production is a typical
form of mass catering.
Restaurant
Catering
• Cooks can make last-minute
adjustment
• In a restaurant, there might be
food delays and it can be
compensated for in many
ways.
• There is wide opportunity in
the restaurant catering to
deviate and innovate.
• Customers can pick any meal in
the menu.