MACRO QUIZ

• Food and beverage services - sector contributes a great deal to the profits in hospitality industry.
• Food and Beverage Services - can be broadly defined as the process of preparing, presenting and serving of food and beverages to the customers.
• On Premise: Food is delivered where it is prepared.
• Off Premise or Outdoor Catering: This kind of service includes partial cooking, preparation, and service at customer's premises
• Two Types of Food and Beverage Services

  • On Premise
  • Off Premise or Outdoor Catering
• Commercial: In this case, F&B Services is the primary business. The most known commercial catering establishments are hotels, all kinds of restaurants, lounges, cafeterias, pubs, clubs, and bars.
• Non-Commercial: Non-commercial operations are secondary businesses in alliance with the main business.
• There are two broad types of F&B Services operations

  • Commercial
  • Non-Commercial
• Catering is the business of providing foods and beverage service to the people at a remote location.
• QSR - These are the fast-food outlets where the food is prepared, purchased, and generally consumed quickly
• What is QSR?

  Quick Service Restaurants
• FSR - They are fine dining, family, specialty, ethnic, or theme restaurants where the food and beverage menu is wide and the customer's expectations are high.
• What is FSR?

  Full-Service Restaurants
• Food and Beverage Outlets - Hospitality industry offers employment to people of differing personality's backgrounds and skills through a wide diversity of outlets serving food and beverage.
• Coffee Shops - which offer coffee, snacks and often light meals through to supper items
• Food Halls / Food Courts - have taken over traditional cafeterias. They offer a wide variety of foods, which guests select for themselves.
• Bistros/pubs (counter meals) - this style of service applies in a casual or pub environments. The food, usually main meal, is either collected by the guest from a counter or served by service staff, but an essential element of this type of meal service is speed.
• Casual dining restaurants - table service is offered; service staff must be capable of friendly informality in their dealings with guest while remaining professionally efficient.
• National or ethnic restaurants - in these popular establishments the style of service maybe as much a part of cultural experience offered to guests as the food itself
• Functions (receptions/ banquets/ conventions) - in these cases the number of guests and style of functions vary enormously so they demand extreme flexibility from both management and service staff.
• Fine dining restaurants - usually have suitably comfortable or impressive ambience for the fine cuisine on offer.
• Food and Beverage Service Objectives - The food and beverage service are looked as a means of achieving satisfaction and making ourself feel comfortable in today's world.
• Physiological: The need to taste different varieties of food.
• Economical: The need to get F&B Services at the invested cost.
• Social: The need to find friendly atmosphere. o Psychological: The need to elevate self-esteem.
• The main objectives of this service are:

  • Physiological
  • Economical
  • Social
• Food Preparation Operation

  • Storing
  • issuing
  • Cooking and Preparing
  • Preparing for Service
  • Serving
  • Consuming
  • Cleaning after Consumption
  • Purchasing