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The Hospitality (Foodservice)
Industry
BBAA - 110
Introduction
• The hospitality industry encompasses all those
places, institutions and companies that provide
meals eaten away from home
• This industry includes restaurants, schools, hospitals,
cafeterias, catering operations, and many other,
including ‘on-premises’ and ‘off-premises’ catering
• Which to Choose?
Composition of Foodservice Industry
• Commercial sector
– Independent Business Hotels/Motels
– Private Clubs, Restaurants
• Non-commercial or Non-profit sector
– Business/Industry
– Schools/Catering and Boarding Houses
– Colleges and Universities
– Transportation Catering
– Recreational Foodservice
– Social Organizations
• Defense sector
– Defense Functions (air force, army and navy)
– Diplomatic Functions
• Food and beverage is a multifaceted sector of
the hospitality industry
• There is a place for all types of food and
beverage businesses within this segment of
catering
Food & beverage (Foodservice) Management
• The task of planning, organizing, controlling and
executing
• Each activity influences the preparation and delivery of
food, beverage, and related services at a competitive,
yet profitable price
• These activities work together to meet and exceed the
customer’s perception of value for their money
• Foodservice operation is executed in many diverse ways
within each of the four segments
Types of F & B Operation Facilities
• On-premises
• Off-premises
• Social, welfare, corporate (business)
On-Premise Service Operators
• Held on the physical premises of the
establishment or facility that is
organizing/sponsoring the function
– Banquet, reception, event, etc.
Off-Premise Service Operators
• Involves producing food at a central kitchen,
with delivery to and service provided at the
client’s location
• The function takes place in a remote location,
such as a client’s home, a park, an art gallery, or
even a parking lot, and the staff, food and décor
is be transported to that location
Off-premise service categories
• Party Foodservice Operators
– Supply only the food for an event
– Drop-off cold foods and leave any last-minute
preparation
• Hot Buffet Service Operators
– Provide hot foods that are delivered from their
commissaries in insulated containers
Off-premise service categories
• Full-Service Operators
– Not only provide food, but frequently cook it to
order on-site
– Provide service personnel at the event, as well as all
the necessary food-related equipment
– Can also arrange for other services (décor, music,
etc.)
Types of F & B Service Establishment
• Restaurants
• Transport Catering
• Airline Catering
• Railway Catering
• Ship Catering
• Surface Catering
• Outdoor Catering
• Malls and Retail Catering Operators
• Club Catering
• Welfare Catering
• Industrial Catering
• Leisure-Linked Catering
Link with other related industries
• Employment of largest number of people in the
commercial terms is in food preparation and
servicing
• It is estimated that half the world population
(women) is actively engaged in the art and
science of food preparation
• Food preparation is the transformation of raw food
material into palatable appetizing and easily
palatable tasty food
• The raw food needs to be processed into palatable
food fit for consumption which is achieved,
through cooking or commercial processing
• Commercial food industry is the only industry that
provides food, at a price, away from home
Selling techniques in F & B
• Why?
• How?
• When?
Never forget for service staff
• Know your product
• Know how to describe your products
• Know your guests
• Use social skills
• The way in which items are presented to the
guests
• Display
• Display trolleys

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The hospitality industry

  • 2. Introduction • The hospitality industry encompasses all those places, institutions and companies that provide meals eaten away from home • This industry includes restaurants, schools, hospitals, cafeterias, catering operations, and many other, including ‘on-premises’ and ‘off-premises’ catering • Which to Choose?
  • 3. Composition of Foodservice Industry • Commercial sector – Independent Business Hotels/Motels – Private Clubs, Restaurants • Non-commercial or Non-profit sector – Business/Industry – Schools/Catering and Boarding Houses – Colleges and Universities – Transportation Catering – Recreational Foodservice – Social Organizations • Defense sector – Defense Functions (air force, army and navy) – Diplomatic Functions
  • 4. • Food and beverage is a multifaceted sector of the hospitality industry • There is a place for all types of food and beverage businesses within this segment of catering
  • 5. Food & beverage (Foodservice) Management • The task of planning, organizing, controlling and executing • Each activity influences the preparation and delivery of food, beverage, and related services at a competitive, yet profitable price • These activities work together to meet and exceed the customer’s perception of value for their money • Foodservice operation is executed in many diverse ways within each of the four segments
  • 6. Types of F & B Operation Facilities • On-premises • Off-premises • Social, welfare, corporate (business)
  • 7. On-Premise Service Operators • Held on the physical premises of the establishment or facility that is organizing/sponsoring the function – Banquet, reception, event, etc.
  • 8. Off-Premise Service Operators • Involves producing food at a central kitchen, with delivery to and service provided at the client’s location • The function takes place in a remote location, such as a client’s home, a park, an art gallery, or even a parking lot, and the staff, food and décor is be transported to that location
  • 9. Off-premise service categories • Party Foodservice Operators – Supply only the food for an event – Drop-off cold foods and leave any last-minute preparation • Hot Buffet Service Operators – Provide hot foods that are delivered from their commissaries in insulated containers
  • 10. Off-premise service categories • Full-Service Operators – Not only provide food, but frequently cook it to order on-site – Provide service personnel at the event, as well as all the necessary food-related equipment – Can also arrange for other services (décor, music, etc.)
  • 11. Types of F & B Service Establishment • Restaurants • Transport Catering • Airline Catering • Railway Catering • Ship Catering • Surface Catering • Outdoor Catering • Malls and Retail Catering Operators • Club Catering • Welfare Catering • Industrial Catering • Leisure-Linked Catering
  • 12. Link with other related industries • Employment of largest number of people in the commercial terms is in food preparation and servicing • It is estimated that half the world population (women) is actively engaged in the art and science of food preparation
  • 13. • Food preparation is the transformation of raw food material into palatable appetizing and easily palatable tasty food • The raw food needs to be processed into palatable food fit for consumption which is achieved, through cooking or commercial processing • Commercial food industry is the only industry that provides food, at a price, away from home
  • 14. Selling techniques in F & B • Why? • How? • When?
  • 15. Never forget for service staff • Know your product • Know how to describe your products • Know your guests • Use social skills • The way in which items are presented to the guests • Display • Display trolleys

Editor's Notes

  1. If your chosen venue doesn’t allow outside catering, the choice may be made for you. Otherwise, look to off-premise caterers for a better price, or to on-premise caterers if you want to pay a premium to have everything managed for you.