T.L.E - 8 FBS

• Beverages


  • Water
  • coffee
  • tea
  • alcoholic beverages
• Food is necessary for human survival and enjoyment
• Food and Beverage Industry


  Procedure for preparing and delivering food and beverages to customers
• Features of Food and Beverage Sector

  1. Promoting diversified food concepts and cuisines

  2. Day-to-day needs fulfillment

  3. Employment generation

  4. Contribution to the economy

  5. Diversification

  6. Innovation

  7. Competition
• Material Efficiency

  1. Quality of food and beverages

  2. Menu diversification

  3. Ambiance of the place

  4. Price of items

  5. Availability of food items

  6. Consistency, taste, and appearance of food
• Food and Beverage Services are abbreviated as F&B Services
• Benefits of SOPs

  1. Simplify Regulatory Compliance

  2. Improve Worker Communication

  3. Enhance Customer Service Fulfillment

  4. Standardize Recurring Operational Responsibilities

  5. Ensure Cleanliness and Personal Hygiene
• Performance and Attitude of Staff

  1. Importance of staff selection

  2. Friendliness of staff

  3. Speed and efficiency

  4. Professionalism

  5. Handling special requests and complaints
• Food is stuff consumed to provide nutritional support for humans
• Beverages are liquids to quench thirst
• Food and Beverage Services


  Primarily engaged in preparing and serving food and beverages to customers
• Operation of Food and Beverage Sector

  1. Understanding foodservice operators and market trends

  2. Product demand

  3. Costs

  4. Revenue generation

  5. Customer satisfaction

  6. Targeting customer needs

  7. Formulating policies

  8. Interpreting operational needs

  9. Executing plans

  10. Provisioning strategies

  11. Cost control

  12. Revenue increase

  13. Customer satisfaction monitoring
• The main motive of Food and Beverage Services is satisfying customer needs for food, value, social needs, and convenience
• Types of Restaurant SOPs

  1. Facility and Equipment SOPs

  2. Staff and Personal Hygiene SOPs

  3. Food Flow SOPs

  4. Menu Production SOPs

  5. Communication SOPs
• Environmental Factors

  1. Business plan

  2. Mental location

  3. Finance

  4. Staffing

  5. Customer base

  6. Competitors in the market

  7. Location and reach

  8. Cleanliness and hygiene

  9. Ambience and seating area size

  10. Infrastructure

  11. Seating area space

  12. Parking availability
• Food Service Industry Standard Operating Procedures (SOPs)

  1. Written practices and procedures for safe food production

  2. Who, what, where, when, and how of tasks

  3. Simplifying regulatory compliance

  4. Streamlining employee onboarding

  5. Improving worker communication

  6. Enhancing customer service

  7. Standardizing recurring operational responsibilities

  8. Ensuring cleanliness and personal hygiene