FnB Lesson 1: Food Service Industry

• Food service industry encompasses every type of operation providing meals away from homes
• Categories of food service establishments:

  • Commercial: aim to earn a profit, compete in a free market, designed to provide a financial return to investors and owners
  • Non-Commercial/Institutional: set up within a specific institution to serve a specific type of client
• Restaurants:

  • Definition: a place where people pay to eat meals
  • Commercial Cafeteria: customer self-service with prepacked food and self-service drinks
  • Buffet and Smorgasbord: "Eat all you can" for a fixed price, offering a variety of foods attractively displayed
  • Themed/Theme Restaurants: designed around a particular theme reflected in every element of the establishment's ambiance
  • Ethnic Restaurant: specializes in food associated with a particular culture or cuisine
• Bars and Taverns offer light menus and an extensive alcoholic and non-alcoholic bar list
• Luxury or Fine Dining emphasizes high-quality foods, expertly prepared and professionally served
• Tops are food and beverage operations located at the top floor of hotels or other tall buildings with a particular view
• Airline Catering prepares and packages food for service by an airline crew during a flight
• Club Food Service is food service in membership establishments known as clubs
• Specialty Restaurants have a menu revolving around a particular category of menu items or specialty, can be independent or a chain
• Diner is a traditionally American restaurant reflective of the 1950s in terms of decor and menu, offering inexpensive to moderate American food
• Delicatessen serves made-to-order sandwiches, meats, and cheese, some feature a mini mart selling gourmet food items
• Coffee Shops offer a variety of coffee and a limited selection of pastries and sandwiches
• Ice Cream Parlors offer multiple varieties of ice creams, frozen yogurt, specialty cakes, and shakes with table or counter service
• Family Restaurants cater to families with moderately priced food, table service, and large seating capacity
• Drive-Thru allows customers to obtain and pay for food without leaving the vehicle
• Chain Restaurants have common ownership, like Mcdo, Jollibee, KFC
• Catering prepares and serves foods to groups of people gathered for a specific purpose like a meeting or wedding
• Institutional Food Service includes options in educational institutions, employee cafeterias, hospitals, leisure operations, transportation, military, and corporate dining
• Other terminologies in F&B establishments:

  • Bistro: smaller establishment with checkered tablecloths, bentwood chairs, cluttered decor, and friendly informal staff
  • Brasserie: large room serving one plate items, often possible to have just a drink or snack, service by waiters in traditional style
  • Gastrodome: modern interior design with contemporary cuisine and service, busy and bustling
  • International Destination Restaurant: Michelin-starred fine dining with distinctive personality, cuisine, ambience, beverages, and service
  • Health Food and Vegetarian Restaurants: specialization in vegetarianism and/or health foods
  • Public Houses: licensed environment primarily for drinking, may offer a variety of foods
  • Wine Bar: mixture of bar and brasserie-style operations, commonly wine-themed, serving a variety of foods
• Food service industry encompasses every type of operation that provides meals to people away from their homes
• Categories of food service establishments:

  • Commercial: operates with the aim of earning a profit, designed to earn revenues in excess of expenses to provide a financial return to investors and owners
  • Non-Commercial/Institutional: set up within a specific kind of institution to serve a specific type of client
• Restaurants:

  • A place where people pay to eat meals
  • Offer regular and special meals or menu, cooked food, and short orders, may also serve beverages
• Commercial Cafeteria: offers customer self-service where patrons choose from a wide variety of prepacked hot and cold food, with self-service drinks
• Buffet and Smorgasbord: Offer "Eat all you can" for a fixed price, with a selection of varied foods attractively displayed on platters, bowls, and chafing dishes
• Themed/Theme Restaurants: Designed around a particular theme reflected in every element of the establishment's ambiance
• Ethnic Restaurant: Specializes in food associated with a particular culture or cuisine, often owned by families of specific cultural heritage
• Bars and Taverns: Offer light menus and an extensive alcoholic and non-alcoholic bar list
• Luxury or Fine Dining: Emphasizes high-quality foods, expertly prepared and professionally served
• Tops: Food and beverage operations located at the top floor of hotels or other tall buildings with a particular view
• Airline Catering: Food prepared and packaged for service by an airline crew during a flight
• Club Food Service: Food service in membership establishments known as clubs
• Specialty Restaurants: Menu revolves around a particular category of menu items or specialty, can be independent or part of a chain
• Diner: Reflective of the 1950s in terms of decor and menu, offering inexpensive to moderate American food for breakfast, lunch, and dinner
• Delicatessen: Serves made-to-order sandwiches and a wide variety of meats and cheese, some feature a mini mart selling gourmet food items
• Coffee Shops: Offer a variety of coffee and a limited selection of pastries and sandwiches
• Ice Cream Parlor: Specialty outlets offering multiple varieties of ice creams, frozen yogurt, specialty cakes, and shakes with table or counter service
• Family Restaurant: Catering to families with moderately priced food, table service, and large seating capacity
• Drive Thru: Allows customers to obtain and pay for food without leaving their vehicle
• Chain Restaurant: Restaurants with common ownership, such as Mcdo, Jollibee, KFC
• Catering: Preparing and serving foods to groups of people gathered for a specific purpose like a meeting or wedding