This document discusses different types of catering establishments. It classifies catering into commercial, transport, and welfare categories. Commercial catering is further divided into residential and non-residential. Non-residential establishments include hotels, motels, resorts, guest houses, restaurants, bars, fast food outlets, discotheques, and pastry shops. Transport catering serves passengers and includes railways, roadways, and cruise line catering. The document provides details on the salient features and classification of these various catering establishments.

1. FOOD & BEVERAGE SERVICE
Unit-1
TYPES OF CATERING ESTABLISHMENTS

2. CLASSIFICATION OF CATERING ESTABLISHMENT
Hospitality Industry is basically divided into three major categories.
Commercial catering Transport catering Welfare catering
RESIDENTIAL NON-RESIDENTIAL
RAILWAY
CATERING
ROADWAYS
CATERING
CRUISELINE
CATERING
INDUSTRIAL
CATERING
WELFARE
CATERING
INSTITUTION
CATERING

3. PRIME MOTO :
Earning Profit
Customer Satisfaction
• Customer satisfaction cannot be given priority over profit as the existence of a commercial establishment is
possible provided the company has enough money to sustain itself and its staff.
• Conversely customer satisfaction cannot be neglected as the backbone of any business is its customer.
• For retention of customer it is imperative that the customer has to be satisfied and happy with the services.
COMMERCIAL CATERING

4. CLASSIFICATION OF COMMERCIAL CATREING
NON RESENDITIAL CATERING ESTABLISHMENT
 Hotels
 Motels
 Resorts
 Flotels
 Guest houses
 Lodges
 Circuit houses
RESENDITIAL CATERING ESTABLISHMENT
 Restaurant
 Bar
 Fast food outlets
 Discotheque
 Pastry shops
 Vendors

5. SALIENT FEATURES OF HOTELS
An establishment providing accommodation,
meals, and other services for travellers and
tourists.
It has the following facilities such as :-
• Multi Restaurants.
• Speciality Restaurants.
• Bars
• Pubs
• Casinos
• Barbeque Restaurant
• Pool Side Restaurant
• Lounges
• Coffee Shops
• Discoquetheic
HOTELS

6. MOTELS
SALIENT FEATURES OF MOTELS
A roadside hotel designed primarily for motorists,
typically having the rooms arranged in low blocks with
parking directly outside.
 Motel is a combination of hotel and motor
 developed by Kemmons Wilson – founder of Holiday Inn
brand in 1950.
 This type of accommodation is small
 Simple structure
 Located along the national roads.
 Motel is aimed at those who need an overnight getaway
without sophisticated services.

7. RESORT
SALIENT FEATURES OF MOTELS
These hotels as destinations may be characterized
by :-
 Distinctive architecture
 Upscale lodgings
 Ballrooms
 Large conference facilities
 Restaurants
 Recreation activities such as golf or skiing.
They may be located in a variety of settings from major
cities to remote locations.

8. FLOTELS
SALIENT FEATURES OF MOTELS
The term Floatel, combines the word Float
and Hotel and describes a hotel that is floating or
above water that is usually permanent, contrary to
a cruise ship or boat.
• Multi-Cuisine Restaurant
• Speciality Restaurant
• Bar
• Life Boats

9. NON RESENDITIAL CATERING ESTABLISHMENT
These are business premises that provide the facility of only food & beverage but no accommodation. The
establishments which come under this category are:
1.Restaurant
2.Bar
3.Fast food outlets
4.Discotheque
5.Pastry shops
6.Vendors

10. RESTAURANT
SALIENT FEATURES OF THE RESTAURANT
Restaurant is an establishment designed, in whole or
in part, to accommodate the consumption of food
and/or beverages.
Restaurant are classified based of type or types of
cuisines.
MULTI CUISINE RESTAURANT : These type of
restaurants generally provide multiple cuisines.
SPECIALITY RESTAURANT : This type of restaurant
basically prepare one type of cuisine either it can be
regional or can be of any one country.
Generally Multi Cuisine restaurant doesn't have any
theme.
Speciality Restaurant follows a particular type of
theme and dress code which sinks well with the
décor of the restaurant.

11. BAR
SALIENT FEATURES OF THE RESTAURANT
Bar is defined as a counter where goods and
services of a specified kind are sold and
dispensed.
CLASSIFICATION OF BAR
1. ON THE BASIS OF FUNCTION
2. ON THE THEMES
3. ON THE BASIS OF PATRONIZING CLIENTELE
4. ON THE BASIS OF KEY PRODUCT (BEVERAGE)
SERVED
5. BASIS OF LOCATION OF BARS
6. ON THE BASIS OF IN-SITU ENTERTAINMENT
OFFERED

12. A fast-food restaurant, also known as a quick-
service restaurant (QSR) within the industry, is a
specific type of restaurant that serves fast-food
cuisine and has minimal table service.
FAST FOOD OUTLETS
SALIENT FEATURES OF THE RESTAURANT
 Real-Time, Cloud-Based Inventory
 Advanced Sales Metrics and Reporting
 Mobile POS Technology.
 Customer Relationship Management and Loyalty
Programs.
 Automated Promotions and Discounts.
 Table Service and Tip Management.

13. SALIENT FEATURES OF THE RESTAURANT
DISCOTHEQUE
A discotheque, nightclub, music club or club, is
an entertainment venue and bar that usually
operates late into the night.
 VIP areas
 bouncers to screen prospective club-goers for
entry.
 The busiest nights for a nightclub are Friday and
Saturday night.
 Most clubs or club nights cater to certain music
genres, such as house music or hip hop.

14. RAILWAY
CATERING
ROADWAYS
CATERING
CRUISELINE
CATERING
TRANSPORT CATERING

15. ROADWAYS CATERING
 Catering to passengers traveling by surface
transport such as buses and private vehicles
is called Roadways catering.
 These eating establishments are normally
located around a bus terminus or on
highways.
 They may be either government run
restaurants, or privately owned
establishments.
SALIENT FEATURES OF THE RESTAURANT

16. RAILWAYS CATERING ESTABLISHMENTS
As the rail is the main transport to travel from one
place to another and very convenient transport.
The catering facility is provided by the rail staff and
the food is prepared at the railway station kitchen.
SALIENT FEATURES OF THE RESTAURANT
1.Cost of food sometimes included in rail ticket &
food cost should be kept in mind within limits.
2.Normally a simple menu is planned which
includes dal, vegetables, rice & curd, chapatti’s &
salad.
3.Mostly table d’ hotel menu is adopted.
4.Food is cooked and packed in the kitchen at the
station and stored in the pantry on the train.
5.Light equipment is used and usually, the
disposable item is used and placed in the pantry.

17. CRUISE LINE CATERING
An airline meal or in-flight meal is a meal
served to passengers on board a commercial
airliner.
These meals are prepared by airline catering services.
These meals vary widely in quality and quantity across
different airline companies and classes of travel.
SALIENT FEATURES OF THE RESTAURANT
 Cultural diets, such as French, Italian, Chinese,
Japanese or Indian style.
 Infant and baby meals.
 Medical diets, including low/high fiber, low
fat/cholesterol, diabetic & gluten-free meals are
offered.
 Religious diets, including kosher, halal, and Hindu,
Buddhist and Jain vegetarian (sometimes termed
Asian vegetarian) meals.
 Vegetarian and vegan meals. Some airlines do not
offer a specific meal for vegetarians; instead, they
are given a vegan meal.