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HHT-102 UNIT 1.pptx
1. Prepared By:
Mr. Deepak Sharma
Assistant Professor
Chandigarh University-Gharuan
University Institute of Tourism and Hotel Management
Programme Name: BSc HHM
Subject Name: Foundation Course in Food
& Beverage Service
Subject Code: HHT-102
2. INTRODUCTION
Programme Name: B.Sc. HHM
Duration: 3 Y
Subject Name: Foundation Course in Food & Beverage Service
Scheme Version:2018
Total Hours:45 (LTP-3.0.0)
Credits:3
3. SYLLABUS
unit-1
GROWTHOFCATERINGINDUSTRY
History and Growth of Catering Industry - Introduction & growth
of Hospitality in India. Development of Indian & international
chains of hotels. Restaurants and QSR service, Sectors of food
service industry. Welfare Catering, Hospital Catering, Flight
Catering. Railway Catering and Industry catering.
4. SYLLABUS
FOODANDBEVERAGEOUTLETS
: Introduction of Food and Beverages outlets - Coffee shop, Resto Bar,
Specialty restaurants, Fast food Joints, Food Court, Kiosk, Carvery , Ice-
Cream Parlor and Cafeteria. Types of meals provided in food & Beverage
outlets and there setups. Environmental factors influencing food service
operations.
5. SYLLABUS
unit-2
DEPARTMENTALORGANIZATION
Classification of Food and Beverage Department – Organization structure of
various outlets , Terminology of Food & Beverage staff (French, British and
American ) , Duties , & responsibilities of Food & Beverage staff,
Interdepartmental and intradepartmental relationship amongst outlets,
Attributes of a Food & Beverage employees. Types of menu
6. SYLLABUS
RESTAURANT PLAN & PREPARATION
Plan and Prepare for Serving Food & Beverage Outlets. Check dining
furniture, table linen and table items are cleaned and undamaged.
Preparation of a suitable range of decorations. Service standards require in
the workplace. Maintain a safe, hygienic and secure working environment.
Know the function of menu. Understand French classical menu features.
7. SYLLABUS
unit-3
RESTAURANT PROCEDURE
Style of food service-English Service, American service, Russian service,
French service, self service, Procedures of service in Restaurant - Greet
guest, Check Reservation, Take order, Serving Food & Beverage, Clearance,
Billing methods.
8. SYLLABUS
Still Room Department
Introduction of still room & its areas, Kitchen Stewarding – Hierarchy,
Dishwashing Cycle, Silver cleaning Methods, Care and maintenance of
restaurant equipments, Importance of kitchen Stewarding. Various safety
and security methods uses in hotel.
9. RELEVANCE OF THE COURSE
This course provides an overview of fundamental topics in Food & Beverage
Service i.e. Types of F&B Outlets, History of Hotels, Types of Catering Industry.
The course will provide a foundation for further education in Food & Beverage
Service.
It will enhance the knowledge of the students in the concepts related to
History of Hospitality Industry and its growth.
It will give thorough knowledge regarding the types of meals and
environmental factor influencing food service operation.
10. COURSE OBJECTIVE
To Imbibe students regarding Catering & Restaurants.
To know the History and growth of catering industry in India.
To know the Environmental factors which are influencing food Industry.
To know the different types of catering in the market.
12. The growth of food service industry in India
• The food service in India traces its roots to the traditional community feasts
and the movement of people on pilgrimage thousands of years ago.
• Most people were on the move primarily for preaching, religion and hunting .
• During those days, people took shelter under trees when they were away
from their homes and depended on natural source for their food .
13. Conti..
• Their lives were endangered by wild animals and wayside robbers, which forced
them to look for a place that assured them safety , accommodation and food .
• Dharamshalas, chattrams and ashrams came up to protect the lives travellers from
wild animals and robbers .
• Travellers are also provided with stables and sheds for horses and bullock carts ,
respectively, free of charge .
14. Conti..
• The Barter system of transaction was slowly introduced and it motivated people to
travel for trade .
• India has been subject to influxes of people through - out its history, some coming
with arms to loot ad conquer other moving in to trade or to settle down .
• It was during the mughal rule that sarais were develop to provide accommodation to
travellers which were later converted to inns and western style hotels during the
brutish rule .
15. Conti…
• The people of India in general did not prefer dinning out till the early 1960 .They
always carried home- made food to the workplace, school and while travelling .
• The Development of catering India is mainly attributed to the British, who
introduced hotels and restaurants similar to the ones in Europe .
• Reputed hotels such as the Taj, The Oberoi and the Ambassador were well
established when India became independent .
16. From Inn To Hotels- what is Hotel ?
• A Hotel is defined a place where a bonafide traveller can receive food and shelter ,
provided he is a position to pay for it and is in a fit condition to be received .
• Around 1760 a type of establishment that became common in Paris called hotel
garni came into vogue .
17. The first hotel
• The city Hotel in New York was the first building meant solely for use as a hotel in
year 1794 .
• In 1827, Delmonico brothers who were immigrants from Switzerland opened a
pastry shop and cafe in New York city . It proved to be changed in that era .
• Thus the art of food service became recognized as an important part of the dinning
experience .
18. • 1. Oberoi.
• 2. Aman.
• 3. Peninsula.
• 4. Rosewood.
• 5. Four Seasons.
• 6. St. Regis.
• 7. Auberge.
• 8. Belmond.
• 9. Mandarin Oriental.
• 10. Ritz-Carlton.
Indian and international chain hotels
19. Name of International chain Hotels
https://www.google.com/search?q=chain+hotels&source=lnms&tbm=isch&sa=X&ved=0ahUKEwinrs_5jozbAhWMXCsKHXdxCGoQ_AUICygC&biw=
1366&bih=662#imgrc=Hrcn59dwIE3PbM
• J.W.Marriott
• Four Seasons
• Hyatt
• Le Meridian
• Holiday Inn
• Shangri-La
20. The Concept of chain Hotels- A Big Room
• Big Room in Hotel industry came in 1920, when concept of chain hotels was
born under the stewardship of Mr. E.M.Statler (Ellsworth Milton Statler).
• In the 1950, motel and international chain give a big boost to the industry .
21. • A Chain Hotel is a hotel that is part of a series or of a group of hotels operated
by the same company or owner. Opposite of an independent hotel it is a
‘chain-affiliated’ hotel.
• A Hotel Chain therefore is an administration company, that manages a
number of hotels having the same name but being located in different areas.
They can be total or partial owners of the hotel and they manage their
administration, marketing and promotion.
• The terms of management, the chain provides the same services as a
franchise agreement (brand, reservation system etc.) but additionally, there is
an agency agreement, meaning the brand operates the hotel, making all the
day-to-day decisions on behalf of the owner.
The Concept of chain Hotels- A Big Room
24. Hyatt Group of Hotels
https://www.google.co.in/search?tbm=isch&sa=1&ei=ZyH9Wru1B8y-9QP2k4GYCQ&q=hyatt+hotels&oq=hyatt+&gs_l=img.3.0.0i67k1l7j0l3.53834.54896.0.56119.6.6.0.0.0.0.267.727.2-
3.3.0....0...1c.1.64.img..3.3.724....0.XBmDX8NDelI
28. FOOD AND BEVERAGE OUTLETS
• Restaurants:-
• The restaurant operates from 11am to 3pm and 7pm to 11pm.
• The type of service usually French, English the food is generally high priced.
• High quality with a lot of attention paid to the presentation and guest service.
Alcohol is also served in the restaurant.
• Full time meal is served in the restaurant.
29. COFFEE SHOP
• This is a separate dining facility available in the hotel were light snacks
beverages like tea, coffee etc are available 24 hours a day.
• The service is generally waiter assisted or table service of even self service.
• No alcohol is served in the coffee shop.
30. • DEFINATION
• A restaurant which serves alcoholic drinks and has characteristics of a bar or
nightclub; a combined restaurant and bar.
• Origin
• 1990s; earliest use found in The Montreal Gazette. From resto + bar, perhaps
after French resto bar.
RESTO BAR
31. • DEFINATION
• The restaurants in which the concept takes priority and influences the
architecture, food, music, and overall 'feel' is called a themed restaurant.
• These restaurants attract customers based solely on the premise of the theme
itself.
• The restaurant is built around an idea emphasizing fun and fantasy, glamour ,
music, sports, abstract ideas, etc
• Creative as well as culinary expertise is needed for the successful functioning
of such an establishment.
SPECIALITY RESTAURANTS
32. • A food court is generally an indoor plaza or common area within a facility
that is contiguous with the counters of multiple food vendors and provides a
common area for self-serve dinner.
• Food courts may be found in shopping malls, airports, and parks.
• Food courts consist of a number of vendors at food stalls or service counters.
Meals are ordered at one of the vendors and then carried to a common dining
area.
FOOD COURT
33. ROOM SERVICE
• Food and Beverage is served in the guest room.
• It is open 24 hours a day or till late night starting very early in the morning
5am or 6 am.
• The menu is very elaborate providing all the foods snacks, Beverage, alcohol
in the rooms.
34. BANQUETS
• Highest revenue earning sub department of Food and Beverage service.
• Department it deal with the service of Food and Beverage far a large number
of people for occasion like, marriage, conference, meeting, parties etc.
• The service is generally buffet service or assistant waiter service at the table
all types of food of various cuisine and alcohol are served in the Banquets.
• Banquets operate according to function.
• The décor is generally according the standards of the Hotel.
35. FAST FOOD OUTLETS
• They are generally not attached to a hotel and are found independently
existing.
• They serve fast foods, which are easy to prepare to easy to carry and eat.
• These outlets provide very limited seating arrangements and people are not
encouraged to sit and pass time in these places.
• Service is done in disposable plates and packets
36. GRILL ROOM
• It’s a restaurant which has a show kitchen preparing food in front of the
guest.
• The service is generally pre-plated (American Service).
• The restaurant operates generally in evening 7 pm to 12midnight.
• The food served is generally grilled main course and snacks alcohol may be
served in the grill room.
37. Bar
:
• A very important Food and Beverage outlet in a hotel were all the alcoholic
beverages are served.
• The bar operates generally from afternoon shift from 2pm to 11pm the
service is at the table or counter service.
• The furnishing and décor is very elaborate based on some them as it show
cases the facility of the hotel
38. • A kiosk refers to a small stall or booth that offers goods and services.
Vendors operating from kiosks often sell small, inexpensive consumables. For
example, a newspaper kiosk. ... The kiosk provides bill details and also
allows the citizens to make direct payments.
KIOSKS
39. • A carvery is a restaurant where cooked meat is freshly sliced to order for
customers, sometimes offering unlimited servings for a fixed price.
• A carvery is a restaurant where cooked meat is freshly sliced to order for
customers, sometimes offering unlimited servings of side dishes such as
potatoes & vegetables for a fixed price. The term is most commonly used in
the United Kingdom, Ireland, Cyprus, and Commonwealth countries
like Canada and Australia, but it is also found in the United States.
CARVERY
40. ICE CREAM PARLOR
• Ice cream parlors (or parlours) are restaurants that sell ice
cream, gelato, sorbet, and frozen yogurt to consumers. Ice cream is typically
sold as regular ice cream (also called hard-packed ice cream), gelato, and soft
serve, which is usually dispensed by a machine with a limited number of
flavors (e.g., chocolate, vanilla, and "twist", a mix of the two). It is customary
for ice cream parlors to offer a number of flavors and items. Parlors often
serve ice cream and other frozen desserts in cones or in dishes, to be eaten
with a spoon. Some ice cream parlours prepare ice cream desserts such
as sundaes (ice cream topped with syrup, whipped cream and other
toppings) or milkshakes.
41. • A cafeteria, commonly called a canteen. It is a type of food service location
in which there is little or no waiting staff table service, whether
a restaurant or within an institution such as a large office building or school
halls etc. Cafeterias are different from coffeehouses and fine dining
restaurants. Here mostly we have to do self service.
• As cafeterias require few employees, they are often found within a larger
institution, catering to the clientele of that institution. For
example, schools, colleges and their residence halls, department
stores, hospitals, museums, places of worship, amusement parks, military
bases, prisons, factories, and office buildings often have cafeterias.
CAFETERIA
42. Night Club
• They are generally attached to hotels and are open to members only.
• The operation starts late in the evening and goes on till late in the night.
• Stripes, cabarets and floorshows etc. are performed as a part of the entertainment.
• These are not seen in recognized star and commercial hotels.
43. DISCOTHEQUE
• This may be attached to a hotel or may independently exist.
• The ones, which independently exist, are open to anybody who can pay but
most allow only couples.
• The ones, which are attached to the hotels, are not only opened to the
members but guests accompanied by members are also allowed.
44. Snacks Bar
:
• A snack bar usually refers to an inexpensive food counter that is part of a
permanent structure where snack foods and light meals are sold.
• A beach snack bar is often a small building situated high on the sand.
• Besides soft drinks, Candies and Chewing Gum, some snack bars sell hot Dogs,
Hamburgers, French Fries, Potato Chips, Corn Chips and other foods.
46. HOSPITALCATERING
• Effective hospital catering services rely on sound planning and co-ordination of a
range of processes involving menu planning, procurement, food production and
distribution of meals to wards and patients.
• Many staff groups are involved in meeting the nutritional needs of patients.
• In addition to the catering service staff who procure and prepare the food, nursing
and medical staff play vital roles in assessing and monitoring the nutritional status
of patients.
47. CONTI….
• Dieticians need to be involved in menu planning and in providing expert
guidance and treatment for patients with dietary and nutritional problems.
• Speech and language therapists also have an important role in assessing
and monitoring patients with swallowing difficulties and other associated
complications.
• Effective co-ordination and communication they need in hospital.
48. • “Welfare Catering” is an extension of public assistance that provides services
for senior citizens and the disabled who fall within the income guidelines.
Some of these services include; shuttle services that provide transportation to
and from doctor's appointments.
• Others include legal services, tax preparation services, health care services,
family care-giver services, (for those who are caring for a senior family
member), nutrition services such as Meals on Wheels or reduced hot lunches
at Nutrition Centers.
WELFARE CATERING
49. • The food service needs of large companies, industrial complexes, offices, and
other groups within the business sector are many and varied.
• Providing meals for employees for special events, training sessions, strategic
planning meetings, and other gatherings is usually expected by those
planning on being in attendance.
INDUSTRIAL CATERING
50. WELFARE CATERINGWELFARE CATERING
• An airline meal, airline food, plane food or in-flight meal is a meal served to
passengers on board a commercial airliner. These meals are prepared by
specialist airline catering services and normally served to passengers using
an airline service trolley.
• These meals vary widely in quality and quantity across different airline
companies and classes of travel. They range from a simple snack or beverage
in short-haul economy class to a seven-course gourmet meal in a first class
long-haul flight.
FLIGHT CATERING
51. RAILWAY CATERING
• As we all know, railways are a major part of the common mans life. So is
food.
• The need arose for good food to be served to passengers on trains especially
if they have a long and arduous journey ahead of them.
• Today, the Indian Railway Catering and Tourism Corporation, a subsidiary of
the Indian Railways, handles the catering, tourism and online ticketing
operations of the railways.
52. TYPES OF RAILWAY CATERING
• Transit catering- this deals with food that is served to passengers
while they are travelling. This is usually the case in superfast trains
that don’t stop often because the journey is short.
• Terminal Catering- At every station there are food establishments
where passengers can get down when the train breaks to eat food.
• In both cases, the IRCTC outsources the food to certain companies who
are legally bound by contracts and tenders to serve high quality food.
:
53. MEAL EXPERIENCE
• Any Business needs money to survive, customers bring business money and in
exchange they expect good customer care. Here are a few important points to
what guests expect:
• Friendly, courteous and helpful staff.
• High standards of appearance, behaviour and hygiene of staff.
54. CONTI…
• Physical resources are hygienic, fit for purpose and in good working order.
• Timely efficient service
• Good customer staff relationships
• Willing to deal listen and deal with problems in an effective way
55. CONTI…
• With following these key areas we can be benefitted by:
• Increasing Customers into your restaurant
• Increase profitability
• Increase customer’s loyalty in business
• Create a reputation for being customer orientated
• Gain a competitive edge
56. CONTI….
• Necessity- Could be at a hospital or when travelling for a long time, this
would just be to basically eat and not to socialize; we just want as little time
as possible and don't want all the fuss.
• The formulation of policy and business objectives that will guide the choice
of operational methods to be used
58. COURSE OUTCOMES
• The food industry is different from other industries in satisfying the need of guest.
• With globalization, faster communication and transportation, improvement in food
processing technology, catering education in India .
• Various Sectors Of Food Service Industry
• Types Of Restaurants And Their Characteristics
• Environmental Factors Influencing Food Service Operations
• Employment Opportunities in Catering Industry
• To promote tourism across the country especially for all segments of Rail Passengers.
• To produce bulk food manufacturing facilities like food factories etc.
59. CONTENTS BEYOND SYLLABUS
ECO HOTELS:
Eco hotel is a hotel or accommodation that has made important environmental
improvements to its structure in order to minimize its impact on the environment.
The basic definition of a hotel is an environmentally responsible lodging that follows
the practices of green living. These hotels have to be certified green by an
independent third-party or by the state they are located in. Traditionally, these
hotels were mostly presented as Eco Lodges because of their location, often
in jungles, and their design inspired by the use of traditional building methods
applied by skilled local craftsmen in areas, such as Costa Rica and Indonesia.
61. FAQ
• Classify food service industry.
• What are the two main types of catering .
• What is off premises catering .
• What is transport catering .
• Give types of restaurants and their characteristics.
• Differentiate between Bistro and coffee shop.
• Describe fine dinning restaurant.
• Describe the procedure of Hospital catering .
• Illustrate the role of Dietician in patient service.
• Give five names of equipments used in hospital catering .
