Food and Beverage

Outlets
1. Coffee Shop- offering coffee, snacks, and light meals through to supper items.
It require fast service to ensure a fast turnover of customers.
2. Food halls or food courts – it is known as traditional cafeterias. They offer a
wide variety of foods, which guest select for themselves. It is the service staff
are responsible for clearing the eating areas.
3. Bistros/ pubs (counter meals)- this style of service applies in casual or pub
environments. The food, usually main meals, is either collected by the guests
from the counter or served by service staff. It requires speed.
4. Casual dining restaurants (cafes/ bistros). Appearance and atmosphere
provide an environment for casual dining, but table service is offered. Informal
restaurants don’t always have a license to serve alcohol.
5. National or ethnic restaurants. Part of cultural experience offered
to guests as the food itself.
6. Functions (receptions/ banquets/ conventions). The number of
guest and the style of functions, so they demand extreme flexibility
from both management and service staff.
7. Fine dining restaurant- suitably comfortable or impressive
ambience for the fine cuisine on offer. Service staff should be
professional, highly skilled and knowledgeable.
Waiter’s Role
1. Pleasing personality
2. Honesty
3. efficiency
4. punctuality
5. good team player
6. knowledgeable
7. understand his or her role.
Factors affecting the growth of Foodservice

1. socioeconomic trends and other demographic changes.

2. Increasing number of single person households and the potential
for people living alone to eat out.
3. Interest in the health and well-being of people
 Restaurant Industry:
Trends
• Labor shortage issues
• Cost of providing food and service
• Technology issues and benefits
• Consumer preferences
• Training
• Expansion
 Foodservice Industry
• Commercial Foodservices

• Institutional Foodservices

• Military Foodservices
 Foodservice Industry
• Commercial Foodservices

– Restaurants
– Lunchrooms
– Cafeterias
– Fast food restaurants
– Hotel foodservice operations
– Food stands
– Social caterers
 Foodservice Industry
• Institutional Foodservices

– Hospitals
– Nursing homes
– Schools & colleges
– Correctional facilities
– Employee cafeterias
– Airline catering
– Surface transportation catering
 Foodservice Industry
• Military Foodservices

– Military bases
– Combat foodservices
– Officers clubs
– Cafeterias
Types of foodservice systems

1. Conventional system
2. Ready prepared system
3. Commissary system
4. Assembly / serve system
The four may differ on the location of which the food is
prepared in relation to where it is served, the time span
between preparation and service, the forms of food
purchased, methods of holding prepared foods, and the
amount and kind of labor and equipment required.
1. Conventional System
Menu items are prepared in a kitchen in the same
facility where meals are served and held a short time,
either hot or cold, until serving time.
Typical users of the conventional
systems
1. Independent restaurant
2. Schools (colleges)
3. Hospital and health care facilities
4. Homes for specialized groups
5. In plant employee feeding
Reasons for Conventional Foodservice
1. Conventional foodservice systems have utilized a skilled labor
force for food production 13 to 14 hours per day.
2. Given adequate food production equipment and available skilled
labor.
3. Foods may be procured with limited amount of processing.
2. Ready Prepared System
also known as cook/ chill or cook/freeze systems, foods are
prepared on site, then chilled or frozen, and stored for
reheating at a later use.
Users of Ready Prepared System
Health care units, employee feeding facilities,
airlines, and correctional institutions. Sometimes,
schools, supermarkets, fast food companies and large
restaurant.
Reasons for ready prepared foodservice systems.

1. Mass producing and freezing food may reduce labor expenditures

by more effective use of labor in selected situations.
2. Peak demands for labor may be removed.
3. Fewer skilled employees can be trained to heat and serve menu
items, thus reducing the number of highly skilled workers.
4. Food procurement in volume, may decrease food cost
Commissary Foodservice system
(central production system) is described as a large,
central production kitchen with centralized food
purchasing and delivery of prepared foods to service
units located in separate, remote areas for final
preparation and service.
Reasons for commissionary foodservice system.

Concept can be applied to reduce the duplication of

production labor and equipment that occurs if production
centers are located at each foodservice site.
Space requirement at the service sites are minimized
because limited production equipment is required.
Assembly/ serve system.
It requires no on-site food production. Also known as
kitchenless kitchen. Fully prepared food are purchased and
require only storage, final assembling, heating and serving.

Primary users are hospitals, health care institution and

restaurant.
ADVANTAGES AND DISADVANTAGES OF
FOODSERVICE SYSTEMS
CONVENTIONAL FOODSERVICE SYSTEM
Advantages
1. The foodservice achieves individuality and standards of quality
desired. (although it is not dependent on the availability and variety
of frozen entrees and menu items commercially prepared.
2. The system is more adaptable to the regional, ethnic, and
individual preferences of its customers.
3. Greater flexibility is possible in making menu changes to take
advantage of good market buys and seasonal fluctuations.
4. Less freezer storage space is required.
5. Save on energy use and cost.
Disadvantages
1. It produces an uneven, stressful workday caused by meal period
demands. (menu differs each day, workloads vary, making it difficult
for workers to achieve high productivity.
2. Skilled workers may be assigned tasks that could be completed by
non-skilled employees.
3. When three meals a day are served, two shifts of employees are
required to covered the 12 to 15 hours or longer workday.
Ready Prepared System
Advantages:
1. Production scheduling to build up the menu item inventory can be on a 40 hour week, 8 hour
day, without early shifts and late at night shifts. Employees turnover is decreased.
2. Production labor cost, improved quality and quantity control by decreasing job stress related
to production deadlines, and improving nutrient retention by decreasing time food is held within
serving temperature range.
3. More balanced use of equipment when preparation is spread over 8 hours.
4. Management has close control over menu selections, the quality of ingredients, and the
portion size and quantity.
5. Menu variety is potentially greater because many items can be prepared and used for future
use.
6. Nothing to worry about delivery from the central production kitchen because foods is stored
on the premise.
Disadvantages:
1. Need for large cold storage and freezer units (take space and
energy costs).
2. Blast chiller or blast freezer is expensive to purchase and operate.
3. Frozen foods are prone to structural and texture changes.
4. Extensive modification in the recipe and ingredients are usually
necessary to offset cell damage and high quality produce.
5. Appropriate and adequate equipment prior to service is essential
and costly.
Commissary Foodservice System
Advantages:
1. Cost savings due to large volume purchasing and reduced
duplication of the labor and equipment that would be required if
each serving unit prepared its own food.
2. Quality control may be more effective and consistent.
Disadvantages:
1. Mass food production can be more critical.
2. Employment of a food microbiologist about safe techniques in mass food
handling with specialized equipment is highly desirable yet costly.
3. Food must be loaded and transported that it is maintained at the correct
temperature for safety and good quality appearance when received for service.
4. Require specialized equipment and trucks for delivery.
5. Poor weather conditions/ delivery truck breakdown and other catastrophe.
6. High cost of purchase, maintainance and repair of highly specialized
equipment.
Assembly/ serve system.
Advantages:
1. Built in labor savings. Fewer personnel are
required.
2. Procurement cost are lower due to better portion
control, less waste, reduction in purchasing time and
less pilferage.
3. Equipment and space requirement are minimal.
Disadvantages

1. The availability in some markets of good selection of desired menu

items or those with regional appeal is limited.
2. The quality of available prepared products and customer
acceptability. It may not be adequate to meet the nutritional
requirements of the clientele.
3. Additional freezer space required for storage of the inventory of
frozen entrees
4. Recycling or disposal of the large quantities of packaging
materials.
Factors to consider before choosing any of this system
1. Cost comparisons
2. Availability of foods in all forms
3. Quality and nutritional value of fully prepared items
4. Customer needs and acceptability
5. Equipment and space requirement
6. Energy use as estimated by the amount and
7. Kinds of equipment needed for each system
8. Availability and cost of labor.
Assignment:
1. what is restaurant industry?
2. Give at least 10 well known restaurant chain in United States and identify how each is
operated and classified.
3. Differentiate Quick service from full service.