1
Unit 1
IIntroduction
t d ti tto th
the F
Foodd
and Beverage
g Services
Operations
FOOD AND BEVERAGE SERVICES OPERATIONS
2
FOOD AND BEVERAGE SERVICES OPERATIONS
3
Evaluation
Theory Practice
Uniform and discipline 5%
Mid term exam 15%
Final exam 25%
FOOD AND BEVERAGE SERVICES OPERATIONS
4
Unit objectives
1. Identifyy a variety
y of food and
beverage.
2. Explain the characteristics of
food and beverage operations
operations.
FOOD AND BEVERAGE SERVICES OPERATIONS
5
FOOD AND BEVERAGE
FOOD AND BEVERAGE SERVICES OPERATIONS
6
Cuisine type
Food Particular specialty
Etc.
FOOD AND BEVERAGE SERVICES OPERATIONS
7
Non-alcoholic drinks
B
Beverages Alcoholic drinks
FOOD AND BEVERAGE SERVICES OPERATIONS
8
Why do people dine out?
FOOD AND BEVERAGE SERVICES OPERATIONS
9
Which restaurants have you been to?
FOOD AND BEVERAGE SERVICES OPERATIONS
10
Examples of types of
food and beverage
service operations
FOOD AND BEVERAGE SERVICES OPERATIONS
11
Bistro
BA.481
BA.481 RESEARCH METHODS
12
Often a smaller establishment, with check
tablecloths, bentwood chairs, cluttered
dcor and friendly informal staff.
staff Tends to
offer honest, basic and robust cooking.
FOOD AND BEVERAGE SERVICES OPERATIONS
13
Brasserie
FOOD AND BEVERAGE SERVICES OPERATIONS
14
This is generally a largish, styled room,
with
ith a long
l b
bar, normally
ll serving
i one-
plate items rather than formal meals
p
(though some offer both).
Often it is possible just to have a drink,
coffee or just a snack.
snack Service by waiters,
waiters
often in traditional style of lone aprons
and black waistcoats.
FOOD AND BEVERAGE SERVICES OPERATIONS
15
Gastro dome
FOOD AND BEVERAGE SERVICES OPERATIONS
16
Slick modern interior design, coupled with
similar approaches to contemporary cuisine
and service. Busy and bustling and often
large and multileveled.
FOOD AND BEVERAGE SERVICES OPERATIONS
17
Coffee shop
p
FOOD AND BEVERAGE SERVICES OPERATIONS
18
Similar to brasserie-style
y operations,
p often
themed. May be open all day and serve all
meal types from breakfast through to supper.
supper
FOOD AND BEVERAGE SERVICES OPERATIONS
19
First class restaurant
FOOD AND BEVERAGE SERVICES OPERATIONS
20
Tend to be formal dining restaurants with
classical preparation and presentation of
food and offering a high level of table
service.
FOOD AND BEVERAGE SERVICES OPERATIONS
21
Restaurant
FOOD AND BEVERAGE SERVICES OPERATIONS
22
Term used to cover a wide variety of
operations Price,
operations. Price level and type of service,
service
dcor, styles, cuisines and degree of choice
varies enormously across the range of types
of operation.
operation Service ranges from full table
service to assisted service.
FOOD AND BEVERAGE SERVICES OPERATIONS
23
Ethnic restaurant
FOOD AND BEVERAGE SERVICES OPERATIONS
24
Indian, Oriental, Asian, Spanish, Greek,
Italian, are just some of the many types of
ethnic cuisine available, with establishments
tending
FOOD AND BEVERAGE SERVICES OPERATIONS
25
Themed
e ed restaurant
es u
FOOD AND BEVERAGE SERVICES OPERATIONS
26
Often international in orientation,
orientation for
example, Icelandic hot rock with food
prepared and cooked at the table.
Also includes themes such as jungle,
rainforest or music/opera, where waiting staff
perform as well as serve.
FOOD AND BEVERAGE SERVICES OPERATIONS
27
International
destination restaurant
FOOD AND BEVERAGE SERVICES OPERATIONS
28
Often Michelin starred
Michelin-starred fine dining
restaurants, offering a distinctive personality,
cuisine, ambience, beverages and service.
Usually table service at various levels but
mostly personal and attentive. Generally
considered as the home of gastronomy.
Expensive but value laden.
laden
FOOD AND BEVERAGE SERVICES OPERATIONS
29
Health food and
vegetarian restaurants
FOOD AND BEVERAGE SERVICES OPERATIONS
30
Increasing specialization of operations into
vegetarianism
t i i and/or
d/ health
h lth foods
f d (though
(th h
vegetarian
g food is not necessarilyy healthy),
y),
to meet lifestyle needs as well as dietary
requirements.
requirements
FOOD AND BEVERAGE SERVICES OPERATIONS
31
Cafeteria
FOOD AND BEVERAGE SERVICES OPERATIONS
32
Primarily
P i il self-service
lf i with
i h customer
choosingg selection from a counter or
counters in varying designs and layouts.
Originally developed for the industrial
feeding market but now seen in a variety of
sectors.
FOOD AND BEVERAGE SERVICES OPERATIONS
33
Popular
p catering
g
and fast-food outlets
FOOD AND BEVERAGE SERVICES OPERATIONS
34
Developed from table service teashops and
cafs through to steakhouses,
steakhouses and now
incorporating snack bars, kiosks, diners,
takeaways and cafeterias, with modern-day
burger chicken and fish concepts,
burger, concepts and with
ethnic foods also being incorporated.
FOOD AND BEVERAGE SERVICES OPERATIONS
35
Public
ub c house
ouse
FOOD AND BEVERAGE SERVICES OPERATIONS
36
Licensed environment primarily for drinking
alcoholic
l h li beverages.
b M be
May b simply
i l a serving
i
bar with standingg room for customers or mayy
have more plush surroundings incorporating
the offer of a variety of foods.
foods
FOOD AND BEVERAGE SERVICES OPERATIONS
37
Wine bar
FOOD AND BEVERAGE SERVICES OPERATIONS
38
Often a mixture of bar and brasserie-style
y
operations, commonly wine themed,
serving a variety of foods.
foods
FOOD AND BEVERAGE SERVICES OPERATIONS
39
Hotel food and beverage outlets
FOOD AND BEVERAGE SERVICES OPERATIONS
40
Coffee
Co ee shop
s op
FOOD AND BEVERAGE SERVICES OPERATIONS
41
Specialty restaurant
FOOD AND BEVERAGE SERVICES OPERATIONS
42
Room service
FOOD AND BEVERAGE SERVICES OPERATIONS
43
Banqueting and catering
FOOD AND BEVERAGE SERVICES OPERATIONS
44
Bar
FOOD AND BEVERAGE SERVICES OPERATIONS
