SELF-PACED LEARNING MODULE

COLLEGE

MODULE 6
Subject:

MICRO PERSPECTIVE OF TOURISM AND

HOSPITALITY

AISAT COLLEGE – DASMARIÑAS, INC.

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 Unit Food and Beverages Sector
Module Food and Beverages Sector
THC4- Micro Perspective of Tourism and Page |2
Units: 80hrs
MPTH1 Hospitality

INFORMATION SHEET MD-6.1.1

‘Food and Beverages Sector”

Learning Objectives:
At the end of the lesson the student should be able to;
1. Trace the history of the food and beverage industry:
2. Describe the different types of restaurants;
3. Explain the importance of franchising to the restaurants industry;

History of the Food and Beverage Service

• In early history, there was much evidence that certain groups of people together in big groups
and that the early inns provided a crude menu. In the Roma era, there were some
establishments that offered sausage or roast meat, bread, and a Cup of wine. The forerunner of
the modern restaurant that provides hot food and drink developed in Rome. Many of the early
restaurants were in the cities, near temples and government buildings.

• After the fall of the Roman Empire, the manors and castles provided food to large numbers of
people. The early inns provided bread and wine to travelers.

• In 1200, Public cook shops were opened in London which offered precooked takeout food. The
royal families of Europe introduced cutlery, table linen, crystal glasses, new foods such as turkey
and potato, and the roadside tavern. In the sixteenth century, British inns and taverns began to
serve one meal a day at a fixed time and price and at a common table. The meal was known as
ordinary and the dining rooms were called ordinaries.

• In the United States, taverns and inns were very similar to those in England.

• Famous tavern in New York was Frances Tavern. In 1834, the famous Delmonico's was opened in
New York. In the early 1900s, several events that were significant to the food industry Occurred.
The hamburger was first served in 1904 at the St. Louis World's Fair. The first root beer stand
was founded by Roy Allen and Frank Wright.

• The Second World War brought many changes to the American public. People became richer,
the automobile made them more mobile, and they shifted to the suburban areas of cities. In the
1960s, fast-food establishments emerged.

• At present, modern popular cuisine including French, Chinese, Mexican, and Japanese have
become common in most Cruise Line role food plays in tourism may not be a direct but an
indirect attraction.

PREPARED BY: APPROVED FOR IMPLEMENTATION:

MODULE 6th
MIDTERM MS. NICOLE S. MARCELINO MR. WILBERT A. MAÑUSCA
6 Meeting
Subject Teacher School Director
 Unit Food and Beverages Sector
Module Food and Beverages Sector
THC4- Micro Perspective of Tourism and Page |3
Units: 80hrs
MPTH1 Hospitality

Types of Restaurants

The following are the different types of restaurants:

1. Family or Commercial Restaurants
Family-style restaurants offer a wide menu of "meat and potato" selections with a price range
that deals to an average family income. They serve beer and wine if they have a liquor license. The
decor is bright. A combination of counters, table, and booths is common. Parking is necessary
combination usually arrive by car. Family restaurants are normally located near a residential area
and a highway.

2. Coffee Shops
Coffee shops are characterized by a food service. The decor pie and prices are relatively low. It is
usually located in an office building or snopping mall. The rent is high. The staff are often minimally
trained. The peak periods of a coffee shop are lunch and coffee breaks. Operating hours from early
morning to early evening. A takeout service may be offered.

3. Cafeterias
Cafeterias are usually located in shopping centers and office buildings. Self-service is typical with
limited menus of soups, entrees, desserts, and beverages. Cafeterias often require a large
preparation area.

4. Gourmet Restaurants
Gourmet restaurants generally require a higher initial investment than other types of
restaurants because they require an expensive ambience and decor. They cater to those who want a
higher standard and are willing to pay the price.

5. Ethnic Restaurants
Ethnic restaurants feature the food of a specific region or country. They can be Chinese or
classical French cuisine. The decor usually has an ethnic motif.
In order to be successful ethnic restaurants must serve authentic cuisine of the region or
country they are featuring and those who prepare the food must be well- trained and
knowledgeable. Price range from budget to high.

6. Fast-food Restaurants
Fast-food restaurants have increased in the past 20 years as people have become more mobile.
Franchising is common in this type of restaurant. The menu is limited with low prices. Because of
low prices, many customer patronize fast-food restaurants.

7. Deli Shops
Deli shops provide delicatessen food service, combining traditional delicatessen cold meats and
cheese with takeout sandwiches, salads, and similar items. Some deli shops have limited seating
capacity. They are usually located in shopping areas or office buildings and are open from 9:00 AM
to 5:00 PM or 9:00 PM.

PREPARED BY: APPROVED FOR IMPLEMENTATION:

MODULE 6th
MIDTERM MS. NICOLE S. MARCELINO MR. WILBERT A. MAÑUSCA
6 Meeting
Subject Teacher School Director
 Unit Food and Beverages Sector
Module Food and Beverages Sector
THC4- Micro Perspective of Tourism and Page |4
Units: 80hrs
MPTH1 Hospitality

8. Buffet Restaurants
Buffet restaurants are established on a completely self-serve basis. However, if liquor, beer, and
wine are offered, table and service for these beverages are provided. The food buffet is usually an
"all you can eat" hot and cold food for one price. Food preparation and service stat are kept to a
minimum.

9. Transportation Restaurants
There is a natural link between transportation and food service. Several restaurants are
generally found along auto and bus transportation routes. They are also found at bus, rail, and air
transportation buildings, as well as on transportation vehicles as trains and ships.

Franchising
is a system for expanding a business and
distributing goods and services.
Franchised restaurants are a major component of the food service industry, particularly in the
fast-food sector. The reasons for the popularity of franchising in the restaurant industry are very similar
to those in the hotel 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 promotion. Franchised restaurants can easily get financing
from lending institutions than independents.

Menus

The menu is the basic planning document for a successful restaurant. Several aspects of the
restaurant's operation depend on the menu. 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.
Thus, the menu's design, printing size, and colors are important. The menu also determines the
equipment needed and the investment required. In general, the more extensive the menu is, the more
varied the needed equipment will be. In addition, the menu identifies the labor costs of a restaurant. It
can determine 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.

PREPARED BY: APPROVED FOR IMPLEMENTATION:

MODULE 6th
MIDTERM MS. NICOLE S. MARCELINO MR. WILBERT A. MAÑUSCA
6 Meeting
Subject Teacher School Director
 Unit Food and Beverages Sector
Module Food and Beverages Sector
THC4- Micro Perspective of Tourism and Page |5
Units: 80hrs
MPTH1 Hospitality

IN-FLIGHT Airline Catering the delivery of prepared and packaged food and beverages at any
MEAL - public airport for consumption aboard an aircraft while in flight.
meal Airline companies spend billions of dollars every year for food purchases. The average cost per
served to airline passenger is between $1 and $7 depending on the length of the journey. The amount is less for
passengers shorter trips, since passengers may be offered only a non-alcoholic beverage and a light snack. For
onboard a longer trips in which two or three meals may be offered including free alcoholic beverages, the amount
commercial
airliner. is higher. Around 3 to 4% of an airline's total costs is spent on food.

Food Quality the sum of all properties and attributes of a food item
that are acceptable to the customer.
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.
the movement of goods from Point A to Point B, which entails
Logistics
two functions: transportation and warehousing.
To produce hot meals, the airline companies have to prepare specifications tor recipes,
ingredients, cooking methods and temperatures, and labor for each flight These require a forecast using
the actual passenger reservations for each tignt including an allowance for standbys and last-minute
reservations in order to have the correct raw materials, equipment, and food production staff for each
shift. Preliminary meal counts are usually prepared from 24 to 72 hours ahead so that food supplies can
be bought.
a narrow passageway between two walls, traditionally
Airplane Galleys with a sink on one side and storage.
kitchen
is the
other The first airplane galley was designed in 1936 by Douglas for its DC-3. Meals prepared on the
term for ground were kept hot or cold in insulated containers on the aircraft. After World War I, the introduction
airplane of larger airplanes enabled them to have ovens and refrigerators onboard in their galleys. The
galleys. removable ovens are filled with hot food in the ground flight kitchen, moved to the aircraft, and then
plugged into electrical outlets.

Flight Kitchens provision of all flight catering operations.

The first airline flight kitchen was opened in the late 1930s near Washington D.C. Hoover Field
airport by a gentleman named Marriott. He had a restaurant near airport. He noticed that passengers
would go to his restaurant to eat before boarding their flights because no meals were served in the
airplane.
He approached Eastern Air Transport, now known as Eastern Airlines, and offered to prepare
lunch boxes in his restaurant for Eastern's passengers. Eastern agreed, so the first flight kitchen was
established. At present, Marriott in- Flite services has approximately 100 flight kitchens around the
world which cater to 150 different airlines and serve 100 million meals a year.

PREPARED BY: APPROVED FOR IMPLEMENTATION:

MODULE 6th
MIDTERM MS. NICOLE S. MARCELINO MR. WILBERT A. MAÑUSCA
6 Meeting
Subject Teacher School Director
 Unit Food and Beverages Sector
Module Food and Beverages Sector
THC4- Micro Perspective of Tourism and Page |6
Units: 80hrs
MPTH1 Hospitality

Difference Between Airline Catering and Restaurant catering food adjustment or other special request is
hard when it comes to airline catering.
Airline catering is different from restaurant catering because in the latter, the cooks can make
last-minute adjustments. For example, a steak might be prepared in the flight kitchen to be
accompanied by a sauce and vegetables to be served two hours later. During this time, it must be kept
hot. If there is flight delay of one hour, the steak will be stringy, the sauce will be congealed, and the
vegetables will be mushy.
refers to a variety of actions intended to raise
greater awareness or advancement of an item.
Restaurant Promotion
Many restaurants advertise their menu on newspapers. Local newspaper advertisements are used by
most restaurants as a major form of external promotion Several restaurants advertise in the yellow
pages of the local telephone directory; some use local radio or television stations. Most popular
restaurants and national restaurant chains advertise in airline in-flight magazines, consumer travel
magazines, and travel trade publications.

PREPARED BY: APPROVED FOR IMPLEMENTATION:

MODULE 6th
MIDTERM MS. NICOLE S. MARCELINO MR. WILBERT A. MAÑUSCA
6 Meeting
Subject Teacher School Director