2. Course Description
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Principles and Operation techniques of food and beverage
service, knowledge of food and beverage, utensils and
equipment in serving the guests as well as service
process. Managerial tasks including purchasing, ordering
and receiving goods, stock management.
FBM-341 Food and Beverage Management 2
3. F ก
F ก 3 F 127
.2248
F 081 082 7273
Email tpavit@wu.ac.th, tpavit@hotmail.com
www.facebook.com/jigisjig
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09.00-12.00 .
FBM-341 Food and Beverage Management 3
5. Week 1-2
Introduction to Foodservice Industry
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Email: tpavit@wu.ac.th . 2248
http://tourism.wu.ac.th 5
6. Outline
1. History of food service industry
2. Types of food service operations and types of food
service facilities
3. Career paths in food service
4. Difference between commercial and
noncommercial food service operations
5. The three levels of management and the various
production and service positions in a food and
beverage operation
FBM-341 Food and Beverage Management 6
7. Acc
ade o mm
l Tr o
ave tor
Tr ec Sect dation
S or
To rvic
Se
ur es
r
cto
ism
Se
ts
en
Ev
Transportation
Sector
Attra
ction
or ent
Sects
Se ainm
ct
or
t
ter
En
Ad
v
Re entu es
rvic
cre re
ati & O
on ut Se
Se do
cto or
od ector
Fo S
r
Event / Travel Trade /
Accommodation / Tourism
Service / Transportation /
Entertainment / Adventure &
Outdoor Recreation / Attraction
FBM-341 Food and Beverage Management 7
8. Hospitality and Tourism Network
1. Airline Biz
Foodservice 2. Maritime Transportation
3. Ground Transport
1. Catering and Banquets
2. F&B services w/ other Biz
3. Restaurant Separate from other Biz
4. Beverage Establishments
5. Institutions
6. Clubs Merchandise
Travel and Tourism
Component
Hospitality Industry 1. Travel Agency
2. Tour Operator
1. Clubs
2. Institutions
3. Hotel / Motels
4. Resort Recreation, Sport
Lodging
5. Convention Hotels and Entertainment
FBM-341 Food and Beverage Management 8
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FBM-341 Food and Beverage Management 22
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FBM-341 Food and Beverage Management 23
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FBM-341 Food and Beverage Management 24
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FBM-341 Food and Beverage Management 25
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FBM-341 Food and Beverage Management 26
27. ก ก ก
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FBM-341 Food and Beverage Management 27
28. ก ก ก
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FBM-341 Food and Beverage Management 28
29. ก ก ก
The first restaurant proprietor is believed to have been one A.
Boulanger, a soup vendor, who opened his business in Paris in 1765.
The sign above his door advertised restoratives, or restaurants,
referring to the soups and broths available within.
The institution took its name from that sign, and restaurant now
denotes a public eating place in English, French, Dutch,...
FBM-341 Food and Beverage Management 29
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(Louis Pasteur)
FBM-341 Food and Beverage Management 30
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FBM-341 Food and Beverage Management 31
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FBM-341 Food and Beverage Management 32
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8,400 1 20
FBM-341 Food and Beverage Management 33
34. ก ก ก
F F ก F (franchise)
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(hamburger) (French fries)
FBM-341 Food and Beverage Management 34
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FBM-341 Food and Beverage Management 35
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FBM-341 Food and Beverage Management 36
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FBM-341 Food and Beverage Management 37
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FBM-341 Food and Beverage Management 38
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FBM-341 Food and Beverage Management 39
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FBM-341 Food and Beverage Management 40
44. 1. ก ก
Full Service Restaurant ก ก ก
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FBM-341 Food and Beverage Management 44
45. ก ก ก ก ก (Full-service)
กF F กFก F Gourmet, Classical
Restaurant
ก Occasional Restaurant
F ก Specialty Restaurant
Family Style Restaurant
ก Member club, Private Club
Restaurant
FBM-341 Food and Beverage Management 45
46. 1. ก ก
1. (Fine Dinning
Restaurant, Gourmet Restaurant,
Classical Restaurant)
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FBM-341 Food and Beverage Management 46
47. 1. ก ก
2. (Specialty Restaurant)
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FBM-341 Food and Beverage Management 47
48. 1. ก ก
3. F (Ethnic
Restaurant)
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FBM-341 Food and Beverage Management 48
49. 1. ก ก
4. (Family Style Restaurant)
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FBM-341 Food and Beverage Management 49
50. 1. ก ก
5. (Theme Restaurant)
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The risk in a Theme Restaurant is that the concept will not be
attractive to a substantial number of people
FBM-341 Food and Beverage Management 50
51. 1. ก ก
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(Member Club or Private Club)
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FBM-341 Food and Beverage Management 51
52. 1. ก ก
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FBM-341 Food and Beverage Management 52
53. 2. ก ก ก ก ก ก
Semi Service Restaurant ก ก ก ก
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FBM-341 Food and Beverage Management 53
72. Career Paths in Foodservice
Venue Manager, Owner/Operator
Food & Beverage Manager
Catering Manager
Restaurant Manager
Restaurant/Service Supervisor
Catering Supervisor
Restaurant Cashier
Host/Hostess
Cocktail Bar
Attendant
Wait/Bar Person
Bottle Shop Attendant
Snack Bar Attendant
Store person
Bus Person
Cellar Hand
FBM-341 Food and Beverage Management 72
73. The Nature of the Foodservice product
Physiological needs, satisfy hunger and thirst ...
Economic needs, staying w/in a certain budget ...
Social needs, being out of friends, biz colleagues ...
Psychological needs, responding to advertising, try sth new ...
Convenience needs, may not possible to return home ...
Controllable by establishment, unhelpful staff ...
Uncontrollable, behavior of other customer, weather ...
FBM-341 Food and Beverage Management 73
74. What Do Food Service Customers Expected?
1. The Quality of the Food
2. Value for Money
3. Pleasant Surroundings
4. The Quality of Service
FBM-341 Food and Beverage Management 74
75. What Do Food Service Customers Expected?
1. Quality of the Food
Well prepare food, which
looks & tastes good
A certain quality of product
Hot food served Hot
Cold food served Cold
FBM-341 Food and Beverage Management 75
76. What Do Food Service Customers Expected?
2. Value for Money
The value expected will vary from
one customer to another, but
generally all customers will want
to feel that they have had their
money s worth
FBM-341 Food and Beverage Management 76
77. What Do Food Service Customers Expected?
3. Pleasant
Surroundings
** The decor, including the
furniture, lighting, and music
** The cleanliness and
standards of hygiene
FBM-341 Food and Beverage Management 77
78. What Do Food Service Customers Expected?
4. The Quality of Service
** Attentive and efficient but not rushed
** Friendly and welcoming, but not too
familiar
** Helpful, especially in advising on the
selection of food and beverage
** Then their expectations will be met.
FBM-341 Food and Beverage Management 78