Week 1 2 Intro To Foodservice Industry 3 2552

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Week 1 2 Intro To Foodservice Industry 3 2552

  1. 1. FBM-341 Food and Beverage Management ก ก 1
  2. 2. Course Description กก ก ก F ก F F ก ก ก ก ก ก ก ก ก ก ก F ก ก F Principles and Operation techniques of food and beverage service, knowledge of food and beverage, utensils and equipment in serving the guests as well as service process. Managerial tasks including purchasing, ordering and receiving goods, stock management. FBM-341 Food and Beverage Management 2
  3. 3. F ก F ก 3 F 127 .2248 F 081 082 7273 Email tpavit@wu.ac.th, tpavit@hotmail.com www.facebook.com/jigisjig F กF 09.00-12.00 . FBM-341 Food and Beverage Management 3
  4. 4. ก 15 % ก F 10 % ก 30 % 45 % 100 % FBM-341 Food and Beverage Management 4
  5. 5. Week 1-2 Introduction to Foodservice Industry F ก ก ก ก F ก ก ก ก ก ก F Email: tpavit@wu.ac.th . 2248 http://tourism.wu.ac.th 5
  6. 6. Outline 1. History of food service industry 2. Types of food service operations and types of food service facilities 3. Career paths in food service 4. Difference between commercial and noncommercial food service operations 5. The three levels of management and the various production and service positions in a food and beverage operation FBM-341 Food and Beverage Management 6
  7. 7. Acc ade o mm l Tr o ave tor Tr ec Sect dation S or To rvic Se ur es r cto ism Se ts en Ev Transportation Sector Attra ction or ent Sects Se ainm ct or t ter En Ad v Re entu es rvic cre re ati & O on ut Se Se do cto or od ector Fo S r Event / Travel Trade / Accommodation / Tourism Service / Transportation / Entertainment / Adventure & Outdoor Recreation / Attraction FBM-341 Food and Beverage Management 7
  8. 8. Hospitality and Tourism Network 1. Airline Biz Foodservice 2. Maritime Transportation 3. Ground Transport 1. Catering and Banquets 2. F&B services w/ other Biz 3. Restaurant Separate from other Biz 4. Beverage Establishments 5. Institutions 6. Clubs Merchandise Travel and Tourism Component Hospitality Industry 1. Travel Agency 2. Tour Operator 1. Clubs 2. Institutions 3. Hotel / Motels 4. Resort Recreation, Sport Lodging 5. Convention Hotels and Entertainment FBM-341 Food and Beverage Management 8
  9. 9. FBM-341 Food and Beverage Management 9
  10. 10. ก 1. ก 2. ก 3. ก ก 4. ก FBM-341 Food and Beverage Management 10
  11. 11. F 11
  12. 12. ก ก ก ก F ก F F FBM-341 Food and Beverage Management 12
  13. 13. ก . . 2525 F F F Restaurant ก F ก ก ก ก ก . . 2532 F F2 F ก F F ก ก ก F F FBM-341 Food and Beverage Management 13
  14. 14. F F ก . . 2532 ก กก F 1-2 ก ก F กF FBM-341 Food and Beverage Management 14
  15. 15. F F ก F F F F F 5 1. F 2. (2 ) 3. ( F ก ) 4. F (1-2 ) 5. F ก FBM-341 Food and Beverage Management 15
  16. 16. ก ก F ก ก ก ก ก ก F ก F FBM-341 Food and Beverage Management 16
  17. 17. ก 17
  18. 18. ก 1. F ก F F F F F F F กF ก ก F ก F ก ก ก F F ก F ก FBM-341 Food and Beverage Management 18
  19. 19. ก 2. F ก กF F F F F ( F F ) F ก ก F F ก ก ก F F FBM-341 Food and Beverage Management 19
  20. 20. ก 3. F ก ก F F ก กF ก F F ก F F ก ก F F กF ก F F F F F กF ก ก F ก ก ก F FBM-341 Food and Beverage Management 20
  21. 21. ก ก 21
  22. 22. ก ก ก ก ก F ก F ก F F F กก ก ก ก F F ก ก ก ก กF ก F ก ก ก F ก ก F F ก F ก F ก Fก F ก ก 2 ก ก ก ก ก F ก กก F ก FBM-341 Food and Beverage Management 22
  23. 23. ก ก ก F F ก ก ก ก ก ก กF กF Fก ก F ก ก F ก (Mesopotamia) ก 1,700 กF ก FBM-341 Food and Beverage Management 23
  24. 24. ก ก F F ก ก กF F ก กF (lnn) & Tavems ( F ) F ก F ก F FF กก ก กก ก F กก ก F ก ก ก ก ก F ก F ก ก ก &ก F ก ก F FBM-341 Food and Beverage Management 24
  25. 25. ก ก ก ก ก ก F F ก F ก ก ก F F ก ก F ก ก FBM-341 Food and Beverage Management 25
  26. 26. ก ก ก ก ก ก ก F ก F ก F กF ก ก F ก ก ก F F F กก F ก ก F ก F Fก F F F F ก F F F Fก ก ก F ก Fก ก ก F F ก ก ก F FBM-341 Food and Beverage Management 26
  27. 27. ก ก ก 18 ก F ก ก ก ก ก F F กF ก F F ก F F F F F ก F (A. Boulanger) ก . . 1765 ( . . 2508) F F F ก F ก FBM-341 Food and Beverage Management 27
  28. 28. ก ก ก 1765 F (A. Boulanger) F ก ก F F F กF ก F F ก ก F F F F F ก F ก F F ก F ก Fก F (Come to me all whose stomachs cry out in anguish and I shall restore you) F F ก F F (restaurant) ก F F (restore) ก F F FBM-341 Food and Beverage Management 28
  29. 29. ก ก ก The first restaurant proprietor is believed to have been one A. Boulanger, a soup vendor, who opened his business in Paris in 1765. The sign above his door advertised restoratives, or restaurants, referring to the soups and broths available within. The institution took its name from that sign, and restaurant now denotes a public eating place in English, French, Dutch,... FBM-341 Food and Beverage Management 29
  30. 30. ก ก ก ก F ก ก ก F ก (Nicholas Appert) F F ก F F ก ก ก (Nicholas Appert) F F (Louis Pasteur) F F ก ก F (Louis Pasteur) FBM-341 Food and Beverage Management 30
  31. 31. ก ก ก F 18 ก ก F F ก F ก F ก F F ก ก F ก ก F Auguste Escoffier F F ก กF F " Fก " Emperor of the Culinary Arts King of Chef F F ก ก F F F F ก F FBM-341 Food and Beverage Management 31
  32. 32. ก ก ก 20 ก ก ก F F ก F F ก F F F F F ก ก ก ก F ก ก F ก ก ก F F F FBM-341 Food and Beverage Management 32
  33. 33. ก ก ก ก F ก ก ก F ก (fast food) F (Sears & Roebuck) ก ก F ก F กF ก 8,400 1 20 FBM-341 Food and Beverage Management 33
  34. 34. ก ก ก F F ก F (franchise) ก ก ก F F ก F F F F F (A & W) (Ray Allen) F F (Frank Wright) F (root beer) ก กก F Fก F F (Maurice and Richard McDonald) Fก F (hamburger) (French fries) FBM-341 Food and Beverage Management 34
  35. 35. ก ก ก ก ก ก F ก ก F ก F F ก ก ก F ก F ก ก F ก F F ก ก F ก F F F F ก 4 F ก ก F ก F F F ก ก ก F FBM-341 Food and Beverage Management 35
  36. 36. ก ก F F F .5 ก ก F ก ก ก F ก F F F F (Boarding houses) ก F F . . 2465 ก ก F F F .6 ก ก F ก F ก F F ก FBM-341 Food and Beverage Management 36
  37. 37. ก ก F F F F F ก ก4 F ก กF F ก ก F ก ก ก F F ก ก ก ก F ก ก F F ก F F ก (Union Hotel) . . 2506 ก F 2 (Oriental hotel) F (Fisher s hotel) FBM-341 Food and Beverage Management 37
  38. 38. ก F F F กF F F F F F F ก F F F ก F ก F F ก ก F F ก F กF F กF ก F F F F ก F ก F FBM-341 Food and Beverage Management 38
  39. 39. ก ก F 7-9 F F ก F Fก Fก F F ก F ก FBM-341 Food and Beverage Management 39
  40. 40. ก . . 2502 F Fก F ก F F F ก ก F Fก F ก ก F ก F ก ก ก ก F F F ก F F ก F FBM-341 Food and Beverage Management 40
  41. 41. ก F 41
  42. 42. ก 1. F ก ก ก 1. ก ก ก ก ก (Full-service) 2. ก ก ก (Semi-service) 3. ก ก (Self-service) 2. F ก ก 1. ก ก ก ก 2. ก F FBM-341 Food and Beverage Management 42
  43. 43. F ก ก ก ก ก F 3 1. ก ก ก ก ก (Full-service) 2. ก ก ก (Semi-service) 3. ก ก (Self-service) FBM-341 Food and Beverage Management 43
  44. 44. 1. ก ก Full Service Restaurant ก ก ก F ก ก ก ก F ก F Fก F ก F ก ก F ก ก ก F F F ก ก ก F ก ก ก ก F F FBM-341 Food and Beverage Management 44
  45. 45. ก ก ก ก ก (Full-service) กF F กFก F Gourmet, Classical Restaurant ก Occasional Restaurant F ก Specialty Restaurant Family Style Restaurant ก Member club, Private Club Restaurant FBM-341 Food and Beverage Management 45
  46. 46. 1. ก ก 1. (Fine Dinning Restaurant, Gourmet Restaurant, Classical Restaurant) ก ก ก ก F F F ก (A la Cart) ก F F ก F ก ก F F F F Fก ก FBM-341 Food and Beverage Management 46
  47. 47. 1. ก ก 2. (Specialty Restaurant) ก F F (Seafood Restaurant) ก (Steak House) FBM-341 Food and Beverage Management 47
  48. 48. 1. ก ก 3. F (Ethnic Restaurant) ก F F ก FBM-341 Food and Beverage Management 48
  49. 49. 1. ก ก 4. (Family Style Restaurant) ก F ก F ก ก F F ก F ก FBM-341 Food and Beverage Management 49
  50. 50. 1. ก ก 5. (Theme Restaurant) ก ก กก F The risk in a Theme Restaurant is that the concept will not be attractive to a substantial number of people FBM-341 Food and Beverage Management 50
  51. 51. 1. ก ก 6. ก (Member Club or Private Club) ก ก ก FBM-341 Food and Beverage Management 51
  52. 52. 1. ก ก 7. ก ก F ก F ก ก ก ก FBM-341 Food and Beverage Management 52
  53. 53. 2. ก ก ก ก ก ก Semi Service Restaurant ก ก ก ก F F F ก ก ก F F F ก F F ก F F ก ก F F ก ก F F FBM-341 Food and Beverage Management 53
  54. 54. 2. ก ก ก ก ก ก 1. (Coffee Shop) FBM-341 Food and Beverage Management 54
  55. 55. 2. ก ก ก ก ก ก 2. F (Buffet) FBM-341 Food and Beverage Management 55
  56. 56. 3. ก Self service restaurant ก ก F F ก F ก F ก ก F F ก F 1. ก ก (Cafeteria) ก ก ก ก F F F F F ก F FBM-341 Food and Beverage Management 56
  57. 57. 3. ก 2. F (Food Center or Food Courts) ก ก Fก ก ก F ก F ก F F ก ก F FBM-341 Food and Beverage Management 57
  58. 58. 3. ก 3. ก ก F (Fast food Restaurant or Quick Service Restaurant) F ก ก F ก F F ก ก ก ก F F F ก F F กF ก ก FBM-341 Food and Beverage Management 58
  59. 59. 3.ก ก F F ก 2 1. ก F F (Full Meal) F ก F กF F 2. F (Snack) กก ก FBM-341 Food and Beverage Management 59
  60. 60. ก F ก ก ก ก ก F F F ก ก ก ก ก F ก (Room service) ก Banquet ก F ก ก F ก ก F กF F ก กก F ก F F ก ก F F ก FBM-341 Food and Beverage Management 60
  61. 61. F ก ก 1. ก ก ก ก 2. ก F FBM-341 Food and Beverage Management 61
  62. 62. Food & Beverage Operations Commercial Subsidized or Welfare Open market Restricted market Employee Institutional Catering Catering • Hotels • Travel Catering • Contract • School • Restaurant • Clubs Foodservice • Universities • Pubs • Contract • In-house • Hospitals • Fast Food Foodservice Caterer • The services Take away • Function • Prisons • Event Catering FBM-341 Food and Beverage Management 62
  63. 63. FBM-341 Food and Beverage Management 63
  64. 64. FBM-341 Food and Beverage Management 64
  65. 65. FBM-341 Food and Beverage Management 65
  66. 66. FBM-341 Food and Beverage Management 66
  67. 67. FBM-341 Food and Beverage Management 67
  68. 68. FBM-341 Food and Beverage Management 68
  69. 69. FBM-341 Food and Beverage Management 69
  70. 70. FBM-341 Food and Beverage Management 70
  71. 71. FBM-341 Food and Beverage Management 71
  72. 72. Career Paths in Foodservice Venue Manager, Owner/Operator Food & Beverage Manager Catering Manager Restaurant Manager Restaurant/Service Supervisor Catering Supervisor Restaurant Cashier Host/Hostess Cocktail Bar Attendant Wait/Bar Person Bottle Shop Attendant Snack Bar Attendant Store person Bus Person Cellar Hand FBM-341 Food and Beverage Management 72
  73. 73. The Nature of the Foodservice product Physiological needs, satisfy hunger and thirst ... Economic needs, staying w/in a certain budget ... Social needs, being out of friends, biz colleagues ... Psychological needs, responding to advertising, try sth new ... Convenience needs, may not possible to return home ... Controllable by establishment, unhelpful staff ... Uncontrollable, behavior of other customer, weather ... FBM-341 Food and Beverage Management 73
  74. 74. What Do Food Service Customers Expected? 1. The Quality of the Food 2. Value for Money 3. Pleasant Surroundings 4. The Quality of Service FBM-341 Food and Beverage Management 74
  75. 75. What Do Food Service Customers Expected? 1. Quality of the Food Well prepare food, which looks & tastes good A certain quality of product Hot food served Hot Cold food served Cold FBM-341 Food and Beverage Management 75
  76. 76. What Do Food Service Customers Expected? 2. Value for Money The value expected will vary from one customer to another, but generally all customers will want to feel that they have had their money s worth FBM-341 Food and Beverage Management 76
  77. 77. What Do Food Service Customers Expected? 3. Pleasant Surroundings ** The decor, including the furniture, lighting, and music ** The cleanliness and standards of hygiene FBM-341 Food and Beverage Management 77
  78. 78. What Do Food Service Customers Expected? 4. The Quality of Service ** Attentive and efficient but not rushed ** Friendly and welcoming, but not too familiar ** Helpful, especially in advising on the selection of food and beverage ** Then their expectations will be met. FBM-341 Food and Beverage Management 78
  79. 79. Question & Answer 79

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