PRELIM

WEEK 2: Introduction to Food and Beverage Service Management

Food and Beverage Services is one of the most promising industries not only in the Philippines
but around the world. There are more entrepreneurs who have ventured into this kind of
business, creating an increasing demand for skilled service personnel. While many due to poor
patronage. This problem usually happen when the quality of food and beverages as well as the
service fail short of customers’ expectations.

LEARNING OBJECTIVES:

By the end of this module, you are expected to:

1. Explain the concepts in food and beverage services.

2. To understand the Chronology of Hotel and Restaurant
3. Understand the difference between a primary and secondary catering establishment.
4. Describe and understand the types of food service operations
5. Understand the customer services and satisfaction.

What is a Food and Beverage Service?

Food and beverage service is the “ food flow”- from the purchasing of the foods to service to
the customer- mainly concerned with the delivery and presentation of the food to customer, after
completion of the food production. Sometimes it involves transportation if there is a separation
of production and service facilities )”What is a food and beverage service,” 2016).

What are the benefits of Taking a Food and Beverage Service?

Taking this course prepares the student for advanced education in this field. The student will
be better able to work in the field, as well as to handle management level positions. (“Best
Course Studies in Food and Beverage Studies 2026”).

Origin of the Food and Beverage Service Industry

Food is essential to man. The very reason why the food service industry, which deals
with preparing food items/products, is will and always high in demand, is because of its
necessity. With the changing life style people and the growing popularity of eating away from
home, the food industry is likewise is evolving to meet these impending challenges. This
industry includes restaurants, fast-foods, school and hospital cafeterias, catering operations and
food trucks etc.

Chronology of Hotels and Restaurant

Ancient Period ( 500 B.C.-500 A.D.)
 Military mess hall of Spartan and Roman soldiers- is where the private club started.
 Food and drinks being offered in Greek inns located close to temples.
 Restaurants with limited menu were part of the Roman inns
Middle Ages (500 A.D.-1300 A.D.)
 Even Monasteries give free accommodation for traveller, giving donations are encouraged.
 Beer were served in Primitive inns in England.
 Trade and travel became popular due to the first crusades which began in 1095.
 Roast were being offered in public cookhouses in 1183.

Renaissance- 14th and 15th century (Italy) and 15th and 16th Century (England)
 In the 1400’s London’s Westminster gate were selling food
 Northern Italy started operating Inns
 The Fashionable fork was introduced by Henry III of France that inspired others to have
different designs for other dining wares.

Early Modern-17th and 18th Century (Europe)

 1645- The first coffee house was set-up in Venice
 1650- Englands first coffee house was set up
 1669- Hotels make their appearance in France
 1760- England used the word ‘hotel’.

Modern- 19th and 20th Century (Europe)

 1841-Thomas Cook, a known businessman started his travel agency.
 1880-1900 Caesar Ritz, who sets the standard for luxury to hotels manages the Claridges,
the Carlton and the Savoy

Classification of Food and Beverage

The food service industry has two categories
1. Commercial Establishment – These are business that are created to maximize earning
of profits through the sales of food items and beverages.

 Commercial food service is a type of food service operation in which the main aims is to
generate profit and the primary activity is the sale of food.
 This type of operations includes limited menu and service restaurants, full service
restaurants, casual dining restaurants, and fine dining restaurants, among others.
2. Institutional Establishment – This provide a volume of food and beverage service to
institutions such as factories, school, military, airlines etc.

Food and Beverage establishment could be describe as catering establishments. Basically, there
are two types of catering establishments, the primary and the secondary catering
establishments.
A. Primary Catering Facilities – These type of establishments are primarily concerned with the
provision of food and beverages services. Their main purposed for existence is food and
beverages.
Types of Primary Catering Facilities:
a. Hotels – Its main purpose is to provide accommodation. But
alongside the need for accommodation, is the need for the
provision of food and beverages. Many food service
establishments can also be found within a hotel. Some of these
are coffee shops, room service, banquets, specialty restaurants,
grill rooms and cocktail bars.

b. Restaurants – Comes from the French word “la restauration”

means “restoration”. Restaurant are often specialize in certain
types of food or present a certain unifying, and often
entertaining, theme. For example, there are seafood restaurants,
vegetarian restaurants or ethnic restaurant.

Classification of Restaurants:
 Quick Service – Also known as fast-food restaurants. They offer limited menus that are
prepared quickly. They usually driven-through windows and take-out.

 Mid-Scale – They offer full meals at a medium price that customers perceive as “good
value”. They can be full service, buffets or limited service with customers ordering at the
counter and having their food brought to them or self-service.

 Upscale – Offer high quality cuisine at high end price. They offer full service and have a
high quality of ambiance.

Types of Restaurants:

 Coffee shops – They offer coffee, snacks and often light meals to supports items.
They require fast service for the fast turnover of their guest.

 Specialty Restaurants- These are restaurants which usually have a type of National or
Regional character or Cuisine attached to them, for example Italian Specialty Restaurant.
In some hotels they do also sometimes have Multi Cuisine Specialty Restaurant serves
cuisine from more than one country, or the dishes on the menu at that restaurant has food
specialties from many different countries.

 Cafeteria- A restaurant serving ready- cooked food arranged behind a food serving
counter. There is little or no table service. Typically, a patron takes a tray and pushes it
along a track in front of the counter. Depending on the establishment, servings may be
ordered from attendants, selected as ready made portions already on plates, or self serve
their own portions.

 Fast-food Restaurants / Quick Serve Restaurant– It is also called quick-service
restaurants. It caters to people on the go requiring fast, economical and portable
foods. Customers normally proceed to the counter to place their orders and it is
always a self-service type of restaurant.
  Casual Dining Restaurants – It is also called as bistros, appearance and atmosphere.
It improves an environment for casual dining where foods are served with waited
table service. It is a restaurant that serves moderately priced food in a casual
atmosphere. Except for buffet style restaurants, casual dining restaurants typically
provide table service. Casual dining comprises a market segment between fast food
establishments and fine dining restaurants. Casual dining restaurants usually have a
full bar with separate bar staff, a larger beer menu and a limited wine menu.

 Ethnic Restaurants- an outlet that offers the actual dining experience which represents
the kind of food and service based on a certain culture like Japanese, Chinese, Italian,
Americans, etc. Typically reflect the owners cultural identity. Popular with many
markets, they are often particularly of interestt to visitors and new immigrants looking
for specific environment and people with whom they have a shared culture.

 Bars and Pubs – These establishments are geared to provide service of all types of
alcohol with an emphasis on draught beer and good music.

 Pub (short for public house) is a bar that serves simple food fare. Traditionally, pubs
were primarily drinking establishments with food in decidedly secondary position,
whereas the modern pub business relies on food as well.

 Fine Dining Restaurant – These types of establishments require highly-skilled

employees for the superb service they offer, gearing up on ambiance, service and
excellent food service.

 Buffet and Smorgasboard- offer patrons a selection of food at a fixed price, with more
elaborate menus divided into categories such as salad, soup, appetizers, hot entrees, cold
entrees, dessert and fruits. The role of the waiter or waitress in this case is relegated to
removal of finished plates, and sometimes the ordering and refill of drinks.

c. Outdoor Catering – This is also called off-premise catering, which means catering to a
large number of people at a venue of their choice, usually not within the establishment’s
premises.

B. Secondary Catering Facilities – In this type, the provision of food and beverages is part
of another business, so basically this is an allied or support system of the business itself.

Types of Secondary Catering Facilities

a. Club Catering – This refers to the provision of food and beverages to a restricted
clientele (club members).

b. Transport Catering – This is the provision of food and beverages to passengers, before,
during and after a journey on different transport vehicle.

Airlines Catering – It cater to airlines

passengers on flights.
Railways Catering – It caters to railway
passengers on trains.

Ship Catering – It caters to passengers

travelling on sea.

Surface Catering – It caters to passengers

travelling by surface transport such as buses
and private vehicle.

c. Welfare Catering – Provide food and beverage to people to fulfil a social need,
determined by a recognized authority.

d. Industrial Catering – Provides food and beverages to people to work, in industries and
factories at highly subsidized rates.

e. Leisure-Link Catering – Provides food and beverages to people engaged in leisure.

The Meal Experience
These are various kinds of food service operations that are designed to meet a diverse
range of demand. These operations are fashioned to specifically cater to the needs of people at a
particular time, rather than, for the type of people that they are.
The main goal of food and beverage operations is to achieve customer satisfaction and ultimately
to meet customer’s need. They may need:

1. Physiological – The need to satisfy one’s cravings or quench one’s thirst, or the need for
specific kind of food like a taco or a smoothie for instance.
2. Economic – For example, the need for fast, value for money food items found in a
convenient location.
3. Social – For example, attending for an event or a conference in order to meet other
people or going out with friends or business partner.
4. Psychological – For example, the need for personal change, pursuing a new hobby or the
need to enhance self-esteem; as a result of promotion and advertising.
5. Convenience – This is the outcome of time constrains or the desire for someone else to
do the work; of the logistics and physical situations of having a party at home (weddings
and other special functions).

Customer Service
A special food service operation will determine the level of customer service that one
should provide in order to enhance to customer’s meal experience and to meet expectations.
Customer service is very important in the success of any business endeavour. Customer
service in foodservice operations can be defined as being a combination of these five
characteristics.
1. Service level – This is intensity of or the limitations in the individual person’s disability
to give customers the attention expected and required in the operation.
 2. Service availability – This is based on what was agreed upon on the onset. For example,
this offers variations in the menu and beverage list approved by the customer.
3. Level of standards – For instance, for the quality food and beverage, the service staff,
the standards of equipment and decorations being utilized.
4. Service reliability – This is the extent to which the project intended to be consistent with
industry practices and goals to satisfy customer’s needs at all possible and workable cost.
5. Service flexibility – This is the extent to which alternatives are made available, and to
which there can be variations and alterations in the standard products that can be offered.

REFERENCES:

Leo Benjamin Jerusalem, Royce Denise De Veyra, Violeta Jerusalem (2017) Food and Beverage
Services NC 2

Maria Lutgarda Manuela B. Punay (2015) Food and Beverage Service Management. Books
ATBP Publishing Corp.

Amelia Samson Roldan, Benito Tonganan Edica. (2003). Food Service and Bartending.
Paranaque City: AR Skills Development and Management Services.

Daryl Ace Coronell, Vicente Eduardo Molina, Jojo Valenzuela. (2011). A Concise Guide in
Food and Beverage Service Procedures. Manila: Mindshapers Co., Inc.

Lawrence Li Tan, Florinetter de Guzman. (2016). Principles of Food and Beverage. Anvil Pub.

Grace P. Perdigon, (2016) Food Service Management in the Philippines

Leonora D. Basbas. (2017). Food and Beverage Services. Manila: REX Book Store.