HPC U1: Origin of Food Service Industry

Food and beverage service

climax of the relationship between the guest and the server.

TWO CATEGORIES OF FOOD SERVICE INDUSTRY

Commercial Establishment

Institutional Catering

COMMERCIAL ESTABLISHMENT

Which are committed to earn profit through the sale of food and beverages.

INSTITUTIONAL CATERING

That provides volume food and beverages service to _ such as factories, business houses, schools, military, prisons, railways, airlines, etc

Restaurant

Is a commercial establishment committed to the sale of the food and beverage. It can be further categorized by ownership

It may be a licensed part of a hotel operation, whereby the sales of the restaurant contributes to the sales performance of the hotel.

chain restaurant

part of a multi-unit organization, offering standardized menus, décor, type of service and marketing strategy. A restaurant may provide the following facilities: Bar, Entertainment, Children party facilities, Home delivery services, Take-away services, and outdoor catering

Bistro

a smaller establishment, with check tablecloths, bentwood chairs, décor and friendly informal staff.

Brasserie

A style room with a long bar normally serving one plate items rather than formal meals. Service by waiters, often in traditional style of lone aprons

New wave Brasserie (Gastro dome)

slick modern interior design, coupled with similar approaches to contemporary cuisine and service.

Coffee shop

some open all day and serve all meal types from breakfast through supper.

First class restaurant

Tend to be formal dining restaurant with classical preparation and presentation of food. Offers a high level of table service.

Ethnic restaurant

Examples are Indian, Asian, Spanish, Greek, Italian, etc.

Themed restaurant

often international in orientation ,for example Icelandic hot rock with food prepared and cooked at the table. Also _ includes such as jungle, rainforest or music / opera where waiting staff perform as well as serve.

International destination restaurant

fine dining restaurant offering a distinctive personality, cuisine, ambiance, beverage and service

Health food and vegetarian restaurant

Increasing specialization of operation into vegetarianism and /or health foods, to meet lifestyle needs as well as dietary requirements

Cafeteria

primarily self service with customer choosing selection from a counter or counters in varying designs and layouts

Popular catering and fast food outlets

Meeting the needs of all-day meal taking and the need for ‘grab and go’ service especially for the leisure ,industrial, and travelling markets.

Public house

licensed environment primarily for drinking alcoholic beverages.

Wine bar

often a mixture of bar and brasserie-style operation commonly wine themed, serving a variety of foods.

It is also known as “Bodega”.

server

is the point of contact between the costumer and the establishment and plays an important role in a profession with increasing national and international status.

resturare

Latin word meaning “ to restore”; restaurant meaning “a place to restore health”