Food and Beverage Industry Lecture Notes

This set of flashcards covers key concepts from the Food and Beverage Industry lecture notes, focusing on various types of operations, classifications, customer needs, and accommodation types.

What does the food and beverages industry include?

Companies processing raw food materials, packaging, and distributing them, covering fresh, prepared, and packaged foods, and alcoholic and nonalcoholic beverages.

How does the food & beverage service industry serve customers?

It serves over 100 million meals daily across various operations like hotels, restaurants, industrial canteens, and hospitals.

What are the classifications of food?

Food can be classified by country (e.g., British, Italian), type of cuisine (e.g., oriental), or specialty (e.g., fish, vegetarian).

What types of drinks are included in the beverage category?

Alcoholic beverages (wines, cocktails, beers) and non-alcoholic beverages (mineral water, juices, tea, coffee, milk).

What is the main aim of food and beverage operations?

To achieve customer satisfaction by meeting customers’ needs.

What physiological needs do customers seek in food service operations?

The need to sate appetite, quench thirst, or obtain special foods such as diabetic or vegetarian options.

What does the term 'bistro' refer to?

A smaller establishment with informal decor offering basic and robust cooking.

What distinguishes a brasserie from other types of restaurants?

A brasserie is fairly large, styled with a long bar, serving one-plate items rather than formal meals.

What is a 'gastro-dome'?

A new wave brasserie with a slick modern design and contemporary cuisine.

Define 'themed restaurant'.

A restaurant often international in orientation, focusing on a specific theme, such as food prepared at the table or themed environments.

What is the significance of cleanliness and hygiene in food service operations?

Customers have become more aware of health and hygiene aspects, which affects their dining choices.

How do customer experience variables affect food service operations?

They include food and drink availability, level of service, cleanliness, atmosphere, and perceived value for money.

What is a captive market in food service?

A market where customers do not have a choice of operation but still need to fulfill their dining needs.

What is the difference between serviced and non-serviced accommodation?

Serviced accommodation provides services like housekeeping and room service, while non-serviced accommodation does not include any services beyond room provision.

Describe what a boutique hotel is.

A small, design-led property that emphasizes style and offers luxurious, personalized service.

What classification systems are used for hotels?

Hotels can be classified by size, location, level of service, market function, ownership and affiliation, or by rating stars (1-5 stars).