The document provides an overview of the food service industry, detailing the various food and beverage operations that cater to different customer demands and levels of service. It classifies food services into commercial, institutional, and military categories, and outlines the processes involved in food production, service, and customer experiences. Additionally, it describes four foodservice systems: conventional, ready-prepared, commissary, and assembly/serve.

1. The Food Service
The Food Service
Industry:
Industry:
An Overview
An Overview
Lesson 1: Chapter 1
Lesson 1: Chapter 1

2. Concept:
Concept:
 Food and beverage operations are
Food and beverage operations are
concerned with the provision of
concerned with the provision of food
food and
and
drinks
drinks within business.
within business.
 Different
Different types of F&B
types of F&B operations
operations meet
meet
different customer demands
different customer demands
 Different types of F&B operations have
Different types of F&B operations have
different levels of service
different levels of service,
, range of
range of
clientele
clientele, and
, and prices
prices.
.

3. Types of Present-Day
Types of Present-Day
Foodservices
Foodservices
 Restaurants
Restaurants
 School, College and University
School, College and University
Cafeterias
Cafeterias
 Clubs and other social organizations
Clubs and other social organizations
 Hospitals/health care centers
Hospitals/health care centers
 Business/Industrial
Business/Industrial
 Transportation companies
Transportation companies

4. Classifications of
Classifications of
Foodservices
Foodservices
1.
1. Commercial
Commercial
2.
2. Institutional
Institutional
3.
3. Military
Military

5. Three Processes involved in
Three Processes involved in
Food & Beverage Operations
Food & Beverage Operations
 Food Production Process (Back of the
Food Production Process (Back of the
House)
House)
 Service Process (Front of the House)
Service Process (Front of the House)
 Customer Process
Customer Process

6. Purchasing
Storing
Preparing
Cooking
Holding
Presenting
Dishwashing
Clearing after Service
Clearing
Taking orders
Greeting and Seating
Preparing
Serving
Billing
Dishwashing
Clearing after service
Arriving
Selecting and ordering
Receiving
Consuming
Paying
Leaving
Interrelationship of the three F&B operational processes
Food Production Service Process Customer Process

7. Four Kinds of
Four Kinds of
Foodservice Systems
Foodservice Systems
1.
1. Conventional
Conventional
 Raw ingredients are purchased, prepared on
Raw ingredients are purchased, prepared on
site, and served soon after preparation
site, and served soon after preparation
2.
2. Ready-Prepared
Ready-Prepared
 Foods are prepared on the premises, then
Foods are prepared on the premises, then
chilled or frozen and stored for use at some
chilled or frozen and stored for use at some
later time
later time

8. 3.
3. Commissary
Commissary
 A large, central production kitchen with
A large, central production kitchen with
centralized food purchasing and delivery of
centralized food purchasing and delivery of
prepared foods to service units located in
prepared foods to service units located in
separate areas for final preparation and
separate areas for final preparation and
service.
service.
4.
4. Assembly/Serve
Assembly/Serve
 Fully prepared foods are purchased, stored,
Fully prepared foods are purchased, stored,
assembled, heated and served
assembled, heated and served.
.