Food court

1. FOOD cou:
RTS / FOOD HALL
• It is basically a common piace or
indoor plaza.with various cour
nter of
food option·s with .
self service,
• Customers order the food ite:
ms
they want to have and consume
the·m at a comm0n1dining area
• M1
ostly self service.Waiters may
ass,ist in clearing the table and
serving water
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2. TACO
B E L 1
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• It is basically QSR
restaurant]which provides '
Speed of Services'
• L1
ocate1
d in a very bus1y area
• Characterize,d by the speed
of ]
service and the
affordable price of the
menu items

3. CAFETERIA
• Cafeteria is also called as
canteen.
• It Is restricted dining hall which
is situated only at Hotels,
~
Institutional,School etc.
• Originally developed for the
industrial feeding mark.et but
now seen in a variety of sectors
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4. NF.A -
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DYPIHMCT
TATH AWADE PUNE
DRIVETHROUGH
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• This concept is basically
allowed customer to
purchase things without
leaving their car
• Started in United State in
1930 by Jordan Martin
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5. ™ ~
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E'XECUTIVE LOUNGES
• These are in the public ,
areas on
the,room floors.
•, Entry is restricted for only
guest who are stay,
ing on the
particular room 1
categor,
ie·
s
• A se,parate fimi·
ted breakfast
buffet
• Also have snacks ,
and drinks
service,in happy hours
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6. DRIVE I
IN
• The c01
ncept enc:ourraging diners
to remain parked while they,eat.,
• First concept was 1
established in
1
DalilasTexas
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• The waiters go,to the c,ustomers
with m1
enu c:a.rdst collect orders
,
and deli1
ver the food items ,
on
specially de,signed trays
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7. NWWW -
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IN ROOM DINING (ROOM SERVICE)
• As the name says In room dining is
to do a f & b service in the hotel
room for in-house guest only.
• Provides 24 hour service of food
and beverage in the rooms
• Mandatory for star hotels
• Price of the menu is higher as
compared to the coffee shop

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B1
USINESS CENITER
• A part 1
0'f the hoteil which
caters t1
0 1
busi1
ness people
requirements
• S1
mall,fix boar1
d rooms with
',-,t
required facill1
iti,
es li1
ke Internet ,
Xerox, 'fax, telephone..
• Can 0 1
rder food 1
& beverage
fram the allotted I
f & B outlet
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PROF. 'SH'ELENDER SINGH

9. NIGHT CLUB
• Open .at late i1
n the evening to
provide food, dniinks, music and
dancing
• Theme is lavish with the live
music bi Djl
• Service p1
ro1
vided is
personalized
• It has a very formal
atmosphere
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□ YPIHMCT
TATHAWA □ ,E PONI
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BROF.'SHl:LEN1
DER SlNG

10. C.
AFE'S
• l1
nform·
al & quick service
• May have a counter wi.th a self
service for s,
pecialized s,nacks,
a1
era.ted bev1
erages,1 ice cream
etc.
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• The a.
verage 1
revenue per cov1
er
is low due to the low,
er·prici1
n1
g·
of the dishes
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11. ,
, Stand alone or part of th1
e
hotel
• It is, mea..nt for dancing with
the alcoholic & non
alcoh1
0Uc beverages &
l'imited snacks
• A DJ or liive band c:
an1 also a
option

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BANQUETS
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• Banquet and conference
facilities major sources of
revenue for hotels
• Table and seating
arrangements as per the
function
• Usually buffet service
provided along with
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PROF.SHELENDER SINGH

13. • Bar 1
i1
s primarily for the
service of ·
a1
lc1
0holiic &.non
a1cohol,iic beverages
• Also serves li1
m;
ited food
or finger food
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• Comfortable seating
ligh1
ting
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TATI
HAWADE PUN1
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-N'DE1
RS'IN'GH
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14. SPECIALITY RESTAURANT
• It mostly has a transparent
or interactive kitchen
straight with the customer
• Consider the downtown
location
1., • Mostly based on specialty
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• High class interior is
considered
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15. OYPIHMCT
TATHAWAOE I
PU1
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NE
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COFFEE SHO.
P
• Casual Dining OR Buffet
service
• Quick Informal service
• Operational 24 hrs.
• Cuisine ·
- Multi cui
1
sine
• Ta1
ble layout is formal
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16. • llt is a commercial 1
establishment
,
commiitted to the.sale of I
F & B
• They are stand alone or a part of'
the hotel
., Com1
fortab1e seati1
ng and formal
tabl1
e service
1
• Appropriate lighti1
ng and interi1
0r
also play an importa1
nt role 1
in the,
decor
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TATHAW A0 J
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17. QXPJ!IM~iT
1
INTRODUCTION1
TO F01
0D & BEV1
ERAGE
1
0
1
UTL'ET1
S

18. □YPIHMCT
T ATHA'WADE PLINE
COMM1
ERCIAL CATERIN1
G ES
1
TABLISHM1
E[
NTS
C0m1
mercial food and beverage outlets are defined as those operations in
which Profir.abiHty is the prjm1
ary conc,
em
Classified as:~
□ 1
Ge:
neral 1
Market
□ Restrict.
ed Mar·ket L,
General market: ...
Nan captive:market in1which customers have a fuH cho1
ice e.g. Motels, Fast
food. Restaurants

19. DYPIHMCT
T A T HAW ADE PU N E
NON COMMERCIAL CATERING
ESTABLISHMENTS
• Non Commercial food and beverage outlets are defined as
those operations in which PROFITABILITY IS NOTTHE
PRIMARY CONCERN.
• These organizations work for welfare purpose e.g. lndustril.l_
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Canteen by management, Schools &College canteens.Jails,
Orphanages, Elderly Homes,The Forces (Army, Navy.Air
force)
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20. DYPIHMCT
T A TH A W AD E PUNE
COMMERCIAL CATERING
ESTABLISHMENTS
, Restricted market: -
• Captive:- Here customers have NO CHOICE e.g. welfare institutions
like Jails, Elderly Homes, Orphanages , Schools, etc.
• Semi Captive;- customers have a choice before entering e.g. marine,
airline, train,some hotels and some leisure activities.The customers
could have chosen alternatives to these but, once chosen, have little
choice of food and drink other than that on offer.
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21. QXPJJjJ1iiT
CLASSIFICATION OF CATERING
ESTA'B1
LISHMENT·
s
(C ." T • ·. ·.. IAL & NON - .... - . .RCIAL)
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22. INTR01
DU1
CT
1
l1
0NTOTHE FOOD &
BE'
VERAGE INDU1
STRY
• In 1650, an American 1
0pened a cafe' i1
n Parisi and a.co,
ffee shop,in
Lond1
on~
• F·rom 1750 - I81
10 English inns reached their zenith of deveJop,ment
duri,ng this period.The first restaurant is said1
'to hav·
e been
esta.blished ·
in Paris.
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• n . .- , ·e . 1ty -
ote was . u1 t 1n ··__ ew ,or . n . , un:. nrsl
luxury hatel was,built in Boston.
• l·n 189 1 Cafeterias ·were started by the ·
vwcA 1
(Young·
Wa1
men's Christian Association)
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23. □ YPIHMCT
T ATHAWAD·E I
P U NE
IINTRO1
DUCTION TOTHE FOOD &
BEVERAGE INDUST1
RY
• The·history 1
of hotel industry would go back to 1·
2,1
000 yea.n ago.
• The modern1cateri1
ng industry dates back 'to the inns of the b1
iblical
peri,
od which served foo,
d to travelers..
• The industry was g,raduaUy built ur
p,through the ages by inns, coffee
shops and t,ea hau,
ses 1
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• In India ·
the v1
isitors s.tayed at Dharamshala, road side inns~
• By 1100 AD, the1
re were cook.
ing houses in Lon,d1
on, Paris a,
nd Europe,
where c,
ooked food c:ou1
ld be purchased bu't had no fa.
cility for seating1

24. I
DYPIHMCT
TATf-lAWADE PUN E
INTRODUCTIONTOTHE FOOD &
BEVERAGE INDUSTRY
• In middle of 19th century Railway refreshment rooms
and hotel were erected.
• In I940's the term 'Hotel & Catering industry' aim was
to satisfy the demands for food and drinks away from home.
• The food service or hospitality industry introduced··tt:';'7, to
employ executive chefs, cashiers, receptionist,
housekeepers, waiters, hotel managers etc.
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