CHAPTER 1
INTRODUCTION TO
FOOD AND BEVERAGE
SERVICE INDUSTRY
COURSE TITLE: Fundamentals in Food Services Operations
COURSE CODE: HM 3
COURSE DESCRIPTION
The student 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. Topics include the following: Clean
and tidy bar and food service areas; Develop and maintain food and beverage product
knowledge; Manage the responsible service of alcohol; Prepare and serve cocktails;
Prepare and serve non-alcoholic beverages; Provide link between kitchen and service
area; Provide advice to patrons on food and beverage services; Provide food and
beverage services; Provide room service; Provide silver service; Take food orders and
provide courteous table service; Manage Intoxicated persons.
LEARN MORE
LEARNING OBJECTIVES:
1. Classify the different food service sectors;
2. Illustrate and explain the food service cycle;
3. Differentiate the various types of food service
operations.
FOOD SERVICE INDUSTRY
Includes businesses, institutions, and companies that provide
activities and services that involve preparing, presenting, and
serving food and beverages.
INDUSTRY CATERS BASED ON PEOPLE’S
DEMAND OF THE FOLLOWING:
• FOOD
• BEVERAGE
TWO TYPES OF FOOD AND
BEVERAGE SERVICES
1. On-premise is when food and beverages are prepared, presented, and
served inside the establishment premises where the customers visit the
premises to avail of their services.
2. Off-premise is when the food and beverage service partially cooks,
prepares, and serves on the customer’s premises.
TYPES OF MARKET SERVED
a.General Market/Non-captive Customers. Customers have a full choice of
what to eat and where to eat.
b.Restricted Market/captive and Semi-captive Customers. The food
establishment usually offers limited food offerings or foods specially
designed to a particular clientele’s needs.
2 KINS OF CLIENTELE
1. Captive Clientele – Has no choice of the
food and beverage service offered
2. Semi Captive Clientele – Has a choice but in
only limited to the establishment’s options.
TYPES OF MARKET SERVED
a.General Market/Non-captive Customers.
Customers have a full choice of what to eat and
where to eat.
b.Restricted Market/captive and Semi-captive
Customers. The food establishment usually offers
limited food offerings or foods specially designed
to a particular clientele’s needs.
RESTUARANTS
1.Quick service. This commonly known as
fast-food restaurant.
2.Mid-scale service. Restaurants offer a
full meal at a midrange price, which the
customer perceive as good value.
3.Upscale service. Offer excellent quality
cuisine at a high end price that provides
full service in an elegant ambiance.
TRANSPORT CATERING
a. Railway Catering
b. Airline Catering
c. Ship Catering
d. Surface catering
OWNERSHIP
a. Self–operated. The owner of the company manages the operations. It can be large, small,
or franchised.
b.Franchise Agreement. The franchise purchases the right to use brand name, design, and
methods as agreed to other franchising agreement conditions.
c.Management Contracting. The owner or the company management employs contract
with another food and beverage service organization or company to manage the whole or
part of the operation.
d.Outsourcing. The emerging trends are where the hotel forms a partnership with the
restaurants, coffee chains, or bad brand to operate in the hotel’s designated area.
TYPES OF FOOD SERVICE OPERATION
• BISTRO • HEALTH FOOD AND VEGETARIAN
• BRASSERIE RESTAURANTS
• NEW WAVE BRASSERIE • CAFETERIA
• COFFEE SHOP • POPULAR CATERING AND FAST-FOOD
• FIRST CLASS RESTAURANT OUTLETS
• RESTAURANT • PUBLIC HOUSES
• INTERNATIONAL RESTAURANT • WINE BARS
• THEMED RESTAURANT • DRIVE THROUGH
• INTERNATIONAL DESTINATION • CAFE AND COFFEE HOUSE
RESTAURANT • DESTINATION RESTAURANTS
• SNACKS BARS • BUSINESS CENTRE
• FOOD COURTS
• KIOSKS
REFERENCES
Claire Ann M. Yao, Ph.D. Fundamentals In Food Service Operations (2022)
Ma. Cristina Q. Trinidad. Beverage Knowledge An Introduction To Bar Operation (2019)
Joseh Linford A. Ditan Fundamentals Of Food And Beverage Service Operation (2007)
END OF CHAPTER
THANK YOU!
