NO.

CATEGORY DESCRIPTION
1. Types of Operation  
 
2. Tangible asset (mention)  
 
 
 
 
 
 
 
 
3. Intangible asset (mention)  
 
 
 
 
 
 
 
 
Popular F & B Services (key)
Types of operation Description
5. Coffee shop or A small social gathering place which sells varieties of
café coffee and tea with some snack and light food.
6. Cafeteria Self-service with customer choosing from a counter.
7. Fast Food Outlet Meeting the needs of all-day meal taking and also the
need for ‘grab and go’ service.
8. Wine bars A typical feature of many wine bars is a wide selection
of wines available by the glass.

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Popular F&B Services (key)
Types of operation Description
1. First Class Offering a high level of table service. Often
associated with classic or haute cuisine.
2. Ethnic Establishments tending to reflect ethnic
origin.
3. Themed With a concept for example the
architecture, food, music, and overall 'feel'
of the restaurant.
4. Bistro, Brasserie Normally serving one-plate items rather
than formal meals.

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Definition of meal experience
• The meal experience is a series of events both tangible
and intangible that a customer experiences when eating
out.
 Tangible- which can be feel by touching, seeing like
restaurant tables, chairs etc.
 Intangible- which can be only sensed/felt like restaurant
atmosphere etc.

• It is difficult to define exactly where a meal / drink

experience actually starts and ends, although it is
usually assumed that the main part of the experience
begins when a customer enters a restaurant and ends
when they leave the restaurant.
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F&B Objectives

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Food production methods
Method Description
1. Conventional Term used to describe production utilizing mainly fresh
foods and traditional cooking methods
2. Convenience Method of production utilizing mainly convenience foods
3. Cook-chill Food production storage and regeneration method
utilizing principle of low temperature control to preserve
qualities of processed foods
4. Cook-freeze Production, storage and regeneration method utilizing
principle of sealed vacuum to control and preserve the
quality of processed foods
5. Sous-vide Method of production, storage and regeneration utilizing
principle of sealed vacuum to control and preserve the
quality of processed foods

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The service sequence
1. Preparation for service 7. Clearing during service
2. Taking booking 8. Billing
3. Greeting and seating/ 9. Dealing with payment
directing 10.Dishwashing
4. Taking food and 11.Clearing following
beverage orders service
5. Serving of food
6. Serving beverages

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Food production and Food production and
beverage service beverage provision

Customer Process Service Sequence

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Five F&B service methods
Food and beverage service methods can be categorized:
a) Table service
b) Self-service
c) Assisted service
d) Single point service
e) Specialized service (or service in situ)

• In group A – D, the service is provided in areas primarily

designed for that purpose, such as a restaurant or takeaway.

• In customer process E, the service is provided in another

location, for example, in a guest room, lounge or hospital
ward.

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1. Table service: the customer is served at a laid table. This type of service,
which includes plated service or silver service, is found in many types of
restaurant, cafes and in banqueting.
2. Self-service: the customer is required to help him or herself from a buffet or
counter. This type of service can be found in cafeterias and canteens.
3. Assisted service: the customer is served part of the meal at a table and is
required to obtain part through self-service from some form of display or
buffet. This type of service is found in carvery type operations and may also
be used for functions.
4. Single point service: the customer orders, pays and receives the food and
beverage, for instance at a counter, at a bar in licensed premises, in a fast
food operation or at a vending machine.
5. Specialized service (or service in situ): the food and drink is taken to where
the customer is. This includes tray service in hospitals or aircraft, trolley
service, home delivery, lounge and room service.

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Service Methods – Table service

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Group A: Table service
Service offered to customer
1. Waiter a) Silver/ Presentation and service of food by waiting staff, using a
English spoon and fork, onto a customer’s plate, from food flats or
dishes
b) Family Main courses plated (but may be sliver served) with
vegetables placed in multi-portion dishes on tables for
customers to help themselves; sauces offered separately
c) Plate/ Service of pre-plated foods to customers. Now also widely
American used for banqueting
d) French Presentation of food service dishes individually to customers
by food service staff for customers to serve themselves
e) Russian Table laid with food for customers to help themselves
f) Guéridon Food served onto customer’s plate at a side table or trolley
may also include carving and fish filleting, the preparation of
foods such as flambage
2. Bar Service to customers seated at bar counter (often U-shaped)
counter on stools

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Group D: Single point service
Service of customers at single point – consumed on premises or taken away

1.Takeaway Customer orders and is served from single point, at a counter, hatch or
snack stand; customer consumes off the premises; some takeaway
establishments provide dining area

2. Drive-thru Form of takeaway where customer drives vehicle past order, payment and
collection points
3. Fast food Commonly used nowadays to describe type of establishment offering
limited range menu, fast service with dining area, and takeaway facility
4. Vending Provision of food service and beverage service by means of automatic
retailing
5. Kiosks Outstation used to provide service for peak demand or in specific location;
may be open for customers to order and served, or used for dispensing to
staff only
6. Food court Customers may either order and eat or buy from a number of counters
and eat in separate eating area, or takeaway
7. Bar Term used to describe order, service and payment point and consumption
area in licensed premises
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Group E: Specialized (or in situ)
Service to customers in area not primarily designed for service

Method of service of whole or [art of meal on tray to customer in situ, e.g.

1. Tray
at hospital beds; at aircraft seats; at train seats; also used in ODC

Service of food and beverages from a trolley, away from dining areas, e.g.
2. Trolley for office workers at their desk; for customers at aircraft seats; at train
seats

3. Home Food delivered to customer’s home or place of work, e.g. ‘meal on

delivery wheels’, pizza home delivery. Or sandwiches to offices

4. Lounge Service of variety of foods and beverages in lounge area, e.g. hotel lounge

Service of variety of foods and beverages in guest bedrooms or in meeting

5. Room rooms

6. Drive-in Customer park their motor vehicle and are served at their vehicles

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