module 5 food and beverage

Food and Beverage

also referred to as catering. Catering normally forms part of the accommodation industry (depending on the location), and it is a core aspect of the tourism industry. Catering includes the quality of food, the quality of service and the way the food is presented, the atmosphere, the staff, their friendliness, and so on. Food and beverage can be divided into many different segments including commercial establishments (restaurants, lodges, banquet and catering services, fast foods, cafeterias, kiosks, clubs, hotels, guest houses, B&Bs) and institutional food service (schools, colleges, hospitals, and military food service)”( National Business Initiative, n.d).

Primary catering sectors

are mainly focused on providing food and beverages to customers like various types of restaurants and takeaways.

Secondary catering sectors

are not directly focused on providing food and beverages service but F & B serves as its secondary or support activity like amusement parks, transport catering, institutional catering and theaters.

Commercial sectors (profit motive)

Hotels and other accommodation establishments, Restaurants, Fast food outlets and Food courts

Welfare sectors (service motive)

e.g. Institutional catering, Schools, Colleges and Universities, Hospitals, Old-age homes and Military.

Non-captive market/customers

This allows customers to choose where to dine or eat (e.g. quick service restaurant, fine dining and specialty restaurant. Selecting where to dine may depend on customers food preference; time of the day; desired ambience; distance; reason for dining and money available to spend for dining.

Captive market

The customer does not have a choice where to eat or dine (e.g. island resort like Amanpulo resort and hospital patients

Semi-captive market

the customers can select where to dine or eat. However, choices are limited.

table service

• is the most popular type of service.
  

• “It refers to the varied ways in which food is presented and served at the table and the objects utilized at the table such as dishes, glasses, plates, silverware and table linens” (Greycoat Placements Ltd., 2020).

english or silver service

it's also called refers to a style where a server goes around to each guest and plates food from a serving dish. This is done using either a pair of tongues or a spoon and folk in one hand.

french service

originates in the Royal courts of France when all the courses were brought out at once and guests could help themselves to the feast. This provides a grand display of food, but is impractical because it is impossible for all the food to be enjoyed warm and at its peak.

russian service

similar to French service and the dishes are placed on the table for guests to help themselves. It is different, however, and that the causes are brought out one after the other, not all at once.

american or plated service

this is a style of service with the food is art set out on individual plates by the chef and then served to seated guests as you might've guessed this is the most common form of weight to service.

assisted service

This type of service is a combination of self-service and table service like buffet service- where guests get their plates and proceed to the buffet area and at times guests can request the server behind the buffet table to serve.

self-service

The guest picks their orders and pay at a counter (e.g. cafeteria).

restaurant

is a profit food service operation whose primary business involves the sale of food and beverage products to individuals and small groups of guests (Ninemeier & Perdue, 2005).

restorative meat broth or bouillon

The word restaurant is a French word that originally referred to a type of created by steaming various types of meat.

quick-serve (fast food)

These restaurants are designed to serve a basic meal quickly and affordably.

full service

s a type of restaurant that cook to order more that 12 entrees and it offers high-level of service.

family restaurants

a restaurants are just as the name implies – Kid friendly, low cost,
and very casual.

buffet restaurants

these restaurants have the ability to serve many people and offer many types of cuisine at the same time.

casual dining

are full service restaurants where consumers can dress comfortably, bring the kids, have table service, and not break the bank.

fine dining

are more upscale, where the expectation of food quality and presentation, service, ambience, and the overall experience are first class.

theme restaurants

are restaurants combine with sophistication and specialty (Walker &
Walker, 2011).

restaurant manager

• is task to perform promotion and marketing for the company, supervising, recruiting and training the staff, and budgeting aspects of the organization.

• also tasks to oversee kitchen stocks and supplies.

headwaiter

often works directly under the restaurant manager. It is also referred as Maitre’d. Its job is
centered on providing guests with quality service.

Executive Chef or the Chef de Cuisine

is the overall in charge of the kitchen department.

sous chef

the second chef works directly under the executive chef. The Sous Chef does more of the
actual cooking and supervises the rest of the staff more directly.

Station Chef (Chef De Partie)

The remainder of the kitchen hierarchy is made up of line cooks. These people are collectively known as in charge in part of the kitchen:

Pastry Chef

(Patissier)

Saucier

(responsible in preparing sauces)

Fish cook

(Poissonier)

Vegetable Cook

(Entremetier)

Meat Cook

(Rotisseur)

Pantry Chef

(Gard Manger) in charge of all cold items, from salad and hors d’oevres to cold sauces and dressings

Line Cook

(Commis) an entry-level position

station headwriter

works under the Maitre’d and task to help supervise the rest of the waiters and wait
staff.

waiters

in charge of retrieving the finished food from the kitchen and distributing it to the people who ordered it. Sometimes, the wait staff will clean the tables after people leave. In some larger restaurants, busboys will specifically clear the tables instead.

five diamond restaurant

provides leading-edge cuisine of the finest ingredients, uniquely prepared by an acclaimed chef, served by expert service staff led by a maître d’ in extraordinary surroundings.

four diamond restaurant

distinctive fine dining, creatively prepared, skillfully served, often by a wine steward, amid upscale ambience.

three diamond restaurant

rendy cuisine, skillfully prepared and served, with
expanded beverage options, in an enhanced setting.

two diamond restaurant

amiliar food, often cooked to order, served in casual surroundings.

one diamond restaurant

simple, economical food, often quick-serve, in a
functional environment.