food and beverage sector

HISTORY OF THE FOOD AND BEVERAGE SERVICE

In early history, there was much evidence that certain groups of people cooked together in big groups and that the earl inns provided a crude menu. Many of the early restaurant that provides hot food and drink developed in Rome. Many of the early restaurants were in cities, near temples and government buildings. After the fall of the Roman Empire, the manors and castles provided food to large numbers of people. The early inns provided bread and wine to travelers.

In 1200, public cook shops were opened in London which offered precooked takeout food. The royal families of Europe introduced cutlery, table linen, crystal glasses, new foods such as turkey and potato, and the roadside tavern.

The most famous ordinary in London was the Castle and Lloyds which was the meeting place for merchants and ship owners. The word "restaurants" was used in the late eighteenth century for a Paris dining room serving light dishes.

Castle and Lloyds

The most famous ordinary in London was the blank and blank which was the meeting place for merchants and ship owners.

restaurants

The word blank was used in the late eighteenth century for a Paris dining room serving light dishes.

• FAMILY OR COMMERCIAL RESTAURANTS

• COFFEE SHOPS

• CAFETERIAS

• GOURMET RESTAURANTS

• ETHNIC RESTAURANT

• FAST FOOD RESTAURANTS

• DELI SHOP

• BUFFET RESTAURANTS

• TRANSPORTATION RESTAURANTS

Types of restaurants

FAMILY OR COMMERCIAL RESTAURANTS

Family-style offer a wide menu of "meat and potato "selections with a price range that appeals to an average family income. They serve beer and wine if they have a liquor license.

COFFEE SHOPS

are characterized by a fast food service. The decor is simple and prices are relatively low the staff are often minimally trained.

CAFETERIAS

are usually located in shopping centers and office buildings. Self-service is typical with limited menus of soups, entrees,desserts and beverages

GOURMET RESTAURANTS

generally require a higher initial investment than other types of restaurants because they require an expensive ambience and decor. The menu and wines are carefully planned and the staff are highly trained

ETHNIC RESTAURANT

feature the food of a specific region or country. They can be chinese or classical french cuisine. In order to be successful ethnic restaurants must serve authentic cuisine of the region or country they are featuring and those who prepare the food must be well-trained and knowledge.

FAST FOOD RESTAURANTS

The menu is limited with low prices because of low prices, many customers. patronize fast-food restaurants. Alcohol beverages are not offered. A well-trained staff is required for franchise fast-food operation in which the franchisor sets standards of service and service and food quality that must be maintained at all times.

DELI SHOP

provide delicatessen food service, obtaining traditional delicatessen cold meats and cheese with takeout sandwiches, salads and similar items.Capital investment is low. Deli shops have low labor costs because only one or two owners and employees are involved.

BUFFET RESTAURANTS

are established on a completely self-service basis. However, if liquor, beer and wine are offered, table and service for these beverages are provided. The food buffet is usually an "all you can eat" hot and cold food for one price. Food and Beverage and service staff are kept to a minimum.

TRANSPORTATION RESTAURANTS

Several restaurants are generally found along auto and bus transportation routes. They are also found at bus, rail and air transportation building, as well as on transportation vehicles as trains and ships. These restaurants can be quite profitable if the market can be maintained.

FRANCHISING

Franchised restaurants are a major component of the food service industry, particularly in the fast food sector. Franchises are beneficial to the franchisees because they provide operational, training, layout and design assistance, location assistance, managerial expertise, group purchasing power and most importantly, the identification of a well-known brand supported by regional, national and international advertising and promotion.

Franchised restaurants include fast-food chains such as McDonald's, kentucky Fried Chicken, Pizza Hut, A&W Root Beer and burger king.

Food Cost Percentage

is often used to measure a restaurants marketing success. It is determined by dividing the food cost for a period (a day, week month) by the sales for that same period and then multiplying it by 100.

Gross Profit

is the selling price of an item less its food cost, Table 3 shows the importance of gross profit in comparing two menu items.

Labor costs

are controlled by expressing them as a percentage of sales on a daily, weekly or monthly basis and comparing the actual cost with the standard desired. For instance, they set a standard of 75% above in which food costs plus labor costs must not increase

In a large restaurant, the organization of the labor force is important to labor cost control. The food service structure is illustrated in Figure 4.

AVERAGE GUEST CHECK

Average guest spending is calculated by dividing the total revenue received for a particular period (a day, a week, a month or a year) by the total number of guest served during that period.

For example, if 350 guests are served dinner and the total revenue received is $3,610,

BREAKEVEN POINT

Breakeven is that point at which business will make neither a profit nor a loss. The operation for determining the breakeven point is:

Fixed costs

are thos costs that remain the same regardless of the volume of business. Ex. salaries, interest, depreciation, insurance rent, and the like. For ex, if a restaurant has an annual fixed cost of $125,000 and an average guest spending of $10.00 and its variable cost such as food labor and others is 75% of revenue. or $7.50% guests served, its breakeven point is:

Menus

is the basic planning document for a successful restaurant. The menu contains what the restaurant offers, the range of offerings,a s well as the selling prices. The menu must portray the style and theme of the restaurant. Thus, the menu's design, printing, size and colors are important.

AIRLINE CATERING

Airline companies spend billions of dollars every year for food purchases. The average cost per airline passenger is between $1 and $7 depending on the length of the journey. The amount is less fro shorter trips, since passengers may be offered only a non-alcoholic beverage and a light snack.

FOOD QUALITY

The 1992, airlie. passengers were served a sandwich and coffee from a vacuum flask on a flight london to Paris. AT present, particularly on long flights, passengers expect hote meals.

LOGISTICS

To produce hot meals, the airline companies have to prepare specification fro recipes, ingredients, booking methods and temperatures and labor for each flight.

Menus must be carefully selected for each flight to avoid serving the same meal to a passenger on two succeeding segments of a trip on a round trip.

AIRPLANE GALLERY

The first airplane galley was designed in 1936 by Douglas for its DC-3. Meals prepared on the ground were kept hot or cold in insulated containers on the aircraft.

FLIGHT KITCHENS

The first airline kitchen was opened in the late 1930s near washington DC. Hoover Field airport by a gentlemen named Marriott. He had a restaurant near the airport