Food and Beverage Services Fundamentals

Vocabulary practice cards covering the definitions, customer needs, and types of service providers in the food and beverage industry.

Food and Beverage Services

The process of preparing, presenting and serving of food and beverages to the customers.

Food

Anything edible raw or cooked and it's not harmful to the human body.

Beverages

Drinks or any food taken in liquid form, categorized as Alcoholic drinks or Non Alcoholic drinks.

Main aim of FBS

To achieved customers satisfaction.

Physiological Need

The customer need for a special food item.

Economic Need

The need for good value for the price paid.

Social Need

The need for a friendly atmosphere.

Psychological Need

The need for enhancement for self esteem.

Convenience Need

The desire for someone else to do the work.

On-premise

F&B service where food is delivered where it is prepared and the customer visits the premise to avail the service.

Off-premise

Service that includes partial cooking, preparation, and service at the customer’s premises, away from the provider's base.

Commercial Food Service

A sector made up of quick-service restaurants, full-service restaurants, catering, and drinking establishments.

Quick Service Restaurant

Establishments formerly known as fast-food restaurants.

Full-Service Restaurant

Restaurants where menus are varied and reflect the image of the restaurant; segments include fine dining, family/casual, ethnic, and upscale casual.

Fine Dining

Characterized by highly trained chefs, complex food, and an upscale atmosphere with table linens, fine china, crystal stemware, and silver-plate cutlery.

Family/Casual Restaurant

Operations open for all three meal periods that offer affordable menu items and have the flexibility to welcome large groups.

Ethnic Restaurant

An outlet that offers a dining experience representing kind of food and service based on a certain culture, typically reflecting the owner's cultural identity.

Upscale Casual Restaurant

A restaurant with good value (but not cheap), in contrast to the perceived stuffiness of fine dining.

Catering

Typically refers to off-premise service where food is served at banquets and special events at a diverse set of venues.

Banqueting

Pertains to catered food served on premise.

Drinking Establishment

A sector comprising bars, wine bars, cabarets, nightclubs, and pubs.

Non-Commercial Food Service

Operations that cater predominantly to consumers with limited selection or choice given their occupation or location.

Institutional Food Service

A sector often run under a predetermined contract including hospitals, educational institutions, prisons, and corporate staff cafeterias.

Accommodation Food Service

Includes hotel restaurants and bars, room service, and self-serve dining operations such as a breakfast room.

Vending and Automated Food Service

Machines located in various locations that allow for the opportunity for an impulse or convenient purchase.