Food and Beverage Management - Unit 1

UNIT 1UNIT 1
FOOD AND BEVERAGE
MANAGEMENT
THE FOODSERVICE
INDUSTRY
THE FOODSERVICE
INDUSTRY
PREPARED BY:
NORHASIMAH BINTI HAMIM
SCHOOL OF HOTEL MANAGEMENT
FACULTY OF HOSPITALITY AND TOURISM
MANAGEMENT

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UNIT 01: THE FOODSERVICE INDUSTRY
LEARNING OUTCOMESLEARNING OUTCOMES
At the end of this chapter, students will be able to:
 Define the importance of food and beverage operations in the
foodservice industry;
 Discuss the types restaurant ownership in food service industry;
 Explain various types of restaurants and their levels of service;
 Analyze the current issues in food and beverage operations;
 Evaluate the dining staff's attributes as well as his/her tasks and
responsibilities.

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INTRODUCTIONINTRODUCTION
 Food and Beverage service is the
essential link between customer and
the menu, beverages and other
service offer in a establishment.
 To be successful in food and beverage
service industry operator requires:
 Product knowledge.
 Well develop interpersonal skills.
 A range of technical skills.
 The ability to work as part of a
team.
FOOD AND BEVERAGE

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INTRODUCTIONINTRODUCTION

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1.1 Foodservice as a Diverse Industry1.1 Foodservice as a Diverse Industry
 There are a wide variety of sectors such as hotels, independent and chain
restaurants, popular catering, pubs and wine bars, fast food, leisure attractions
and banqueting.
 There are also sectors where food and beverages are provided as part of
another business e.g. transport catering, welfare, clubs, education, industrial
feeding and the armed forces.

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1.1 Foodservice as a Diverse Industry1.1 Foodservice as a Diverse Industry
 Types of sectors of foodservice industry:

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1.2 Types of Ownerships1.2 Types of Ownerships

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Independent
1 Boss
Fast
decision
No
affiliations
Success
depends on
yourself
Outstanding to
win
Local
adaptation
1.2.1 Independent Concept

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Independent characteristics:
 Minimal amount of staff to sustain their day to day operations
 The sole owners will always run the management.
 Usually owner operated or family owned properties
 Has its own individual identity
 No relationship to other properties with regard to policies, procedures, marketing
of financial obligations

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• Called the parents company
• Standardization
• Simplified menu, SOP, Training and
décor
• Control of service and product
consistencies
My restaurant
very good, I
don’t need
help. I can
expand my
business!
1.2.2 Chain Concept
Chain restaurant

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Chain characteristics:
 Restaurants that are part of a
multi-unit organisation, owned or
managed by one company.
 Usually imposes a certain
minimum standards, rules, policies
and procedures.

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 Chains receive large discounts for
purchasing materials and supplies.
 Share the same menu, purchase
supplies, operating procedures
that have been standardised for
every restaurant in the chain.
 Eg. Chicken Rice shop

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Franchise
I want to be
more secure!!
You pay me, I help you!
• Provide technical skills and
knowledge
• SOP, management structure,
training and standardization of
design and equipment used in
the restaurant
• Advertising and marketing
planning
1. Period
2. Franchise fees
3. Royalty fees – 4% from turnover
4. Advertising fund – 3% from turnover
5. Investment fund – premises, equipment,
uniforms.etc
1.2.3 Franchise Concept

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Franchise characteristics:
 Same name and design, but are
owned and operated by different
parties.
 A franchise is a license given by a
company or franchisor to use the
company’s ideas, trademarks,
designs, training and operating
methods in the business.

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 Uniform operating standards are
important in a franchised
organization. If not, the franchisee
may lose the franchise.
 The franchisee pays an initial fee
and also ongoing royalties
 The chain company may also
provide architectural, construction
and interior consultative services
 Eg: Fast food restaurant -
McDonald’s, KFC, Ayamas,
Starbucks
Discussion:
What are the advantages and
disadvantages of this concept
to both the franchisor and the
franchisee?

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Management contract
Management
operator
Employees
belong to the
owner
Management
operator is
paid with
service fees
I need help!!
Law suit
1.2.4 Management Contract

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Management contract characteristics:
 The hotel owners signs a management contract with a
chain affiliated company
 The Company will send its team of managers to run the
hotel business.
 The hotel owners pay the chain company a fixed fee or
share the profits.
 Hotel name would have "managed by”

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1.3 Commercial Vs. N0n-commercial Operations1.3 Commercial Vs. N0n-commercial Operations

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 Commercial food services are
food service operations found in
lodging properties, clubs,
restaurants, and other business
that exist to make a profit from the
sales of food and beverage
products(opposite of
noncommercial food service)
1.3.1 Commercial Operations

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 It is supplying food service that is
operated by a business,
educational programs,
governmental or institutional
organizations.
 Foodservices operation whose
financial goal does not involve
generating profit from the sales of
food and beverage product ,also
called institutional foodservice.
1.3.2 Non-commercial Operations

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1.4 Types of Restaurant Classifications1.4 Types of Restaurant Classifications

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Fast food
 Fast food restaurants emphasize
speed of service.
 Fast food restaurants are also known
as QSR or quick-service restaurants.
Fast casual
 Fast casual restaurants usually do
not offer full table service
 The quality of food and prices tend to
be higher than those of a
conventional fast food restaurant but
may be lower than casual dining
1.4.1 Restaurant Types of Establishment

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Casual dining
 A casual dining restaurant is a
restaurant that serves moderately-
priced food in a casual atmosphere.
 Casual dining restaurants often have
a full bar with separate bar staff, a
larger beer menu and a limited wine
menu.
Family style
 Family style restaurants are a type of
casual dining restaurants where food
is often served on platters and the
diners serve themselves.

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Fine dining
 Fine dining restaurants are full
service restaurants with specific
dedicated meal courses.
 Décor of such restaurants feature
higher-quality materials, with an eye
towards the "atmosphere" desired by
the restaurateur, than restaurants
featuring lower-quality materials.
 The wait staff is usually highly trained
and often wears more formal attire.

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Variations
 Brasserie and bistro
 Buffet and smörgåsbord
 Café
 Cafeteria
 Coffeehouse
 Destination restaurant
 Tabletop cooking
 Mongolian barbecue
 Pub
 Teppanyaki-style
.

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1.4.2 Restaurant Level of Services
Full-service Restaurant
 restaurants provide table service and usually offer a variety of items in the
menu.
 A majority of the full service restaurants are independently owned and operated
under supervision of the owners.

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Assisted Service
 Combination of table service and
self-service, i.e carving or buffet
Self-service
 Consumer handle all part of
foodservice purchasing i.e buffet
Single-point service
 Service of consumer at single-point
(consumed on premises/taken away)
i.e drive thru.
Specialized (in situ)
 Service to customers in areas not
primarily designed for service i.e
lounge, home delivery.

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1.5 The Meal Experiences1.5 The Meal Experiences

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1.5 The Meal Experiences1.5 The Meal Experiences
 Customer may want to satisfy some or all of these needs.
 It is important to recognise that the specific reasons behind a
customers choice determine the customers satisfaction or
dissatisfaction rather than the food and beverage itself.
Physiological Economic Psychological
The need for special
foods (diabetic,
vegetarian, diet,
Religious)
For example the
need for
good food, value for
money, fast service
and
convenient location.
For example
fulfilling
life styles needs, the
need for variety as a
result of advertising
and
promotion.

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1.6 Food and Beverage Personnel1.6 Food and Beverage Personnel
1.6.1 Attributes of restaurant personnel

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Requirements
 Restaurant server positions are entry level and require a high school diploma.
 Previous experience is often not required, except in fine dining restaurants,
where some experience will be needed.
 Training as a server is often done on the job and by experienced wait staff.
Job Description
 Restaurant server is the gender-neutral term for a waiter or waitress who is
typically part of a wait staff.
 Servers can be employed in a wide range of establishments, from casual
eateries to fine dining restaurants.
1.6.2 Server’s tasks and responsibilities

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Duties
 A server's responsibilities depend greatly on the business; however, in all cases
his or her primary duty is to provide good customer service, take orders and
deliver food.
 In upscale restaurants, servers are more a part of the dining experience,
offering suggestions and recommendations, such as wine pairings.
 Additional duties of a restaurant server may also include:
 Processing payment
 Greeting customers
 Cleaning tables and dining area
 Setting tables

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