Food and Beverage Service Basics

1. FOOD & BEVERAGE
SERVICE

2. What Is Food & Beverage Service?
• The food and beverage service is a process
of preparing, presenting, and serving food and
beverages to customers.
• Food can include a wide range of styles and cuisine
types. These can be classified by country.
• Beverages include all alcoholic and non-alcoholic drinks.
Alcoholic beverages include wines and all other types of
alcoholic drinks such as Cocktails, Beer, Ciders, Spirits,
and Liqueurs.

3. About Hotel & Catering Industry
The hotel & catering industry or food service
industry is widely known as hospitality industry.
The industry is usually defined by its output of
products which satisfy demand for food, beverage and
accommodation. The scope of catering industry is
defined by its social and economic importance. It
increases employment prospects and with the
expansion of International tourism, it contributes to
the national economy. The industry provides millions
of meals per day in a variety of types of operations.

4. What Is Food & Beverage/ Catering
Establishment.
• A catering establishment is defined as that
provides food and or drink (beverage). This is
known as a product-and-service provider. Lots
of different kinds of commercial (for money)
businesses operate in the catering industry, but
there are also non-commercial businesses in the
industry.

5. Classification of Catering
Establishment.
Hospitality Industry is basically divided into 2
major categories. They are:
1. Commercial Catering: Commercial catering involves catering
for profit and 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.
2. Welfare Catering : This type of catering involves catering
without the motive of profit.
Although loss is not objective either. It is generally done out of
compulsion or obligation, or a
part of legal requirement or charity.

6. Classification Chart Of Catering
Establishments.

7. Restaurant
• Restaurant is a commercial establishment committed to
sale of food and beverage. A restaurant may be a licensed
part of a hotel operation, where by the sales of restaurant
contribute to the sales performance of the hotel as a
whole. Restaurant may also be independent business
entities under individual ownership and management. In
side restaurant we can see chairs and tables so that guest
can eat food prepared by kitchen in a comfortable
atmosphere. Beside this restaurant is equipped with
crockery, cutlery, furniture & linen which may vary in
quality & quantity according to the standard of the
restaurant which is determined by its décor,
entertainment facilities, quality of food and service.

8. Types Of Restaurants
• Coffee Shop: The concept is borrowed from United States
of America, distinguished by its quick service. Basically
pre-plated food is served to its guests in an informal
atmosphere. Table cover lay out is less elaborate and have
basic essentials only.
• Specialty Restaurant: The entire atmosphere and décor
are geared to a particular type of food or theme. In a single
word it can be told that a special type of food of a particular
area or country is served in this restaurant. Thus
restaurants which offer Chinese, Japanese, Indian, Thai,
Bengali cuisine would be termed as specialty restaurant.
The service is based more or less on the style of the country
from which the particular cuisine originates.

9. Continue
• Continental Restaurant: The atmosphere is more
sophisticated and caters for people who can eat at leisure.
The accent is on good continental food and elaborate
service.
• Grill Room ( roti sserie): Various meat cuts ( specially
game birds)are grilled or roasted here. Normally grill room
has a glass partition between the restaurant and kitchen so
that the guest the guest can choose his meat cut and can
see the process of cooking. Roasted meat items are served
with different types of sauces, roast gravy and roast potato.
• Multi cuisine Restaurant: This is a type of restaurant
offers food of different cuisines along with high profile of
service and sophisticated atmosphere.

10. Continue
• Discotheque: A restaurant which is principally made
for dancing with recorded music or live music. Different
types of alcoholic, non alcoholic, cocktails, mock tails are
available in discotheque along with light snacks.
• Night Club: it remains open at night for dinner and to
dance with live performance. Foods of different cuisines
along with alcoholic beverages are served here with high
standard of service.
• Bistro: A small establishment normally serves pates,
thick soup, casseroles etc.

11. Continue
• Quick Service Restaurant (QSR) : A QSR,
meaning quick service restaurant, is a restaurant
categorised by fast service, a casual atmosphere, limited
seating and a focused menu.

12. Transport Catering
Transport catering has a number of characteristics not
commonly associated with other food & beverage
outlets.
The transport catering can be classified under
3 sectors.
• Rail Catering
• Air lines Catering
• Sea Catering

13. Railway Catering
Rail Catering: Rail catering is divided into two
major areas.
• Terminal Catering: Terminal catering is a type of
catering where the foods are available on the spot.
Examples: IRCTC outlets, Station Outlets.
• In transit Catering: It’s a type of catering where the
food is served on transit and the food is prepared in
pantry car.

14. Airlines Catering
• Like the railways, airlines catering also fall into
two main areas.
• Terminal Catering: Food and Beverage
outlets at air terminals usually consist of self
service and waiter service restaurant along with
licensed bar.
• In transit or in flight catering: The in flight
catering service varies due to class of travel and
type & duration of flight.

15. Sea Catering
• Sea Catering: Dining on almost all cruise ships is
included in the cruise price. Traditionally, the ships'
restaurants organize two dinner services per day and
passengers are allocated a set dining time for the entire
cruise, but a recent trend is to allow diners to dine
whenever they want. Ships maintain the class tradition
of ocean liners and have separate dining rooms for
different types of suites.

16. Pubs/Wine Bars
• Pub/ Wine Bar: A bar is an establishment that
serves alcoholic drinks such as beer, wine, liquor
and cocktails along with snacks such as peanuts,
chips etc for consumption on the premises. Bars
provide stools or chairs that are placed at tables
or counters for their patrons. Bar can be on busy
street and in other areas where passerby can
drop in for a beverage. Hotels often have these
types of bars available to the guests of the hotel
as well as to individuals not staying at the hotel.

17. Banquet Catering
• Banquet function catering is the term used to cover the
service of special functions for specific groups of people
at specific times; the food and beverage provided being
predetermined. It includes occasion such as
lunch/dinner parties, conference, cocktail parties,
wedding and dinner reception etc. in the large first class
establishments all functions takes place within the
banqueting suite and under the administrative control of
Banquet Manager. In the smaller hotel these functions
normally takes place in a room set aside for the purpose
and come under jurisdiction of the hotel manager or
assistant manager.

18. Take Away Service
• Take away services: This sector of industry is
concerned with the preparation and service of
food and beverage quickly for immediate sale to
the customers for consumption either on or off
premises.
• Examples of fast food and take away operations
include the many themed hamburger unit found
in the streets of most of the cities to-day as well
as operations such as fish and chips shop.

19. Clubs
Clubs, as a sector of catering industry offers food, beverages
and some time accommodation to its registered members.
The types of club varying from working men’s club to political
party clubs social clubs, sporting clubs to the private
executives club.
Clubs can be classified under two sectors.
• Proprietary club: These are licensed clubs, owned by
individuals or company and operated by them for self profit.
• Registered club: These are registered clubs in which the
management is responsible to an elected committee, the
members enjoy the facilities of food and beverage and pay
their subscription to a common fund.

20. Welfare Catering
• Welfare food and beverage establishments may
be defined as those operations in which
profitability of the catering facility is the outlet’s
primary concern. Since the operations are either
completely or partially subsidized by a parent
body, such establishment’s primary obligation is
the well being and care of their customers or
patients.

21. School Catering
• School catering: The school meal catering service was
until recently structured on a dietary basis with a daily or
weekly per capital allowance to ensure that the children
obtained adequate nutritional levels from their meal.
Most of the schools used to operate their dining room
with family type service or self service basis with
traditional meat and two vegetable lunches. But today
there is a trend of snacks type of lunch as an alternative
to main meal. Some schools now provide sandwiches,
rolls, pies, soup, yoghurt etc and the children may
choose from the selection. This trend has gone one step
further in some areas which have cut their school meal
service and are providing more of the dining room space
for the children to bring their own lunches from home.

22. Hospital Catering
• Hospital Catering: Hospital catering facilities
have improved considerably over the past twenty
years with the result that new hospitals in
particular are benefiting from the well planed
and managed catering services.
• Hospitals require a specialized form of catering
as the customer is normally unable to move
elsewhere and choose alternative facilities and
therefore special attention must be given to the
food and beverage.

23. Prision Catering
• Prisons Catering: The catering within the
prisons is responsibility of the prisons Governor
with delegated responsibility being given to a
catering officer.

24. Employee Catering
• Employee Catering: A variety of catering styles
and level of services are found in industrial
catering situations. The majority of the market is
created by popular fast food along with different
methods of service, such as
• Self service
• Cafeterias
• Buffet
• Restaurant

25. • Management in a large company can expect waiter
service facilities. At the top end of the industrial
catering market, the directors and executives get
such a standard catering service, which is very
similar with the services found in commercial high
class restaurants.
• In providing a catering service for the employees,
the company may decide to change a subsidized rate
from the employees. In some sectors of the industry,
the catering service is provided virtually free, such
as oil companies, insurance, banking, where the
employees pay a small amount for their meal.