TLE 9TH MONTHLY

• Food and Beverage Service


  The process of preparing, presenting and serving of food and beverages to the customers
• Food and Beverage Service Types

  • On Premise
  • Off Premise or Outdoor Catering
• On Premise


  • Food is delivered where it is prepared
  • The customer visits the premise to avail the food service
  • The premises are kept well-equipped and well-finished to attract customers to avail F&B service
  • Consuming the food in the main area
• Off Premise or Outdoor Catering


  • This kind of service includes partial cooking, preparation, and service at customer's premises
  • It is provided away from the F&B Services provider's base on the occasion of major events which call for a large number of customers
  • Consuming the food at the customer's premises (ex: at your home like catering services for anniversary, wedding, debut, completion, and birthdays)
• Food and Beverage Service Objectives

  • Physiological
  • Economical
  • Social
  • Psychological
  • Convenience
• Physiological

  To satisfy their appetite or thirst
• Economical


  Needs based on the value of money, if it is worth the price they pay
• Social


  The feeling of belonging. Most people eat outside to socialize
• Psychological


  The need to elevate self-esteem; fulfilling life-style needs; the need for variety, as advertising and promotion
• Convenience


  At the most basic reason, eating out or buying food from food service establishments is simply convenient. As a result of being unable to go home, or attending some other events, the desire for someone else to do work; the impossibility of catering at home
• Catering


  The business of providing foods and beverage service to the people at a remote location. It is a part of the food and beverage service sector. For example, arranging food services at a wedding location
• Branches of Catering


  • Leisure (Linked Catering)
  • Off premise catering
  • Clubs
  • Transport catering
  • Institutional Catering
  • Industrial catering
• Leisure (Linked Catering)


  • Food and drink services are offered to people engaged in leisure, sports and recreation
• Off premise catering


  • It provides food and drinks form small to large groups of people for social or corporate functions and activities at any location
• Clubs


  • It offers food and beverage services and sometimes accommodation to their licensed members
• Transport catering


  • Deals with catering in all transport modes as rail, air, sea and road. It provides food and drinks to passengers before, during and after journey (Terminals, In transit, stopovers on highways)
• Institutional Catering


  • Food and drink are provided to people with a specific social requirement. It includes hospitals, schools
• Industrial catering


  • It provides service to people working in industries and factories that are subsidized by the company
• Quick Service Restaurant (QSR)


  These are the fast food outlets where the food is prepared, purchased, and generally consumed quickly. They are run with convenience as a main factor. Branded outlets such as McDonalds and Jollibee are examples. Precooked and weighted meals
• Full Service Restaurants (FSR)


  They are fine dining, family, specialty, ethnic, or theme restaurants called Full Service Restaurants where the food and beverage menu is wide and the customer's expectations are high. They are operated with customer satisfaction and experience as the key factors
• Factors Affecting Customers Meal Experience

  • Food and beverages offered in the menu
  • Service quality
  • Level of Cleanliness and hygiene
  • Perceived value of money and price
  • Atmosphere and ambience
• Food and beverages offered in the menu

  • It includes the quality of the food and beverages, range of menu options, for availability and flexibility for special orders that might affect customers' meal experience
• Service quality


  • To perform the promised service to the customers
  • Is the ability to complete the service on time, consistently and error-free every time
  • Outlet is visually appealing to its customers
• Level of Cleanliness and hygiene


  • The food service outlet is expected to be clean on the premises and equipment used
  • The staff must practice proper hygiene
• Perceived value of money and price

  • The money spent must be appropriate to the quality of food, service types and ambiance provided by the food service outlet
• Atmosphere and ambience


  • The design, lighting and furnishing must be appropriate to the theme of the restaurant
  • Ventilation, music, noise level, other customers, workplace and staff attitude are some factors that contribute to the ambience of the food service outlet
• Sideboard/Side station


  also known as dumbwaiter or service console.
• Sideboard/Side station


  It is equipped with  drawers, shelves and compartments where the crockery is.
• Reception desk


  usually located at the entrance and manned by a hostess.
• hostess

  • checks if guests made a reservation  and assists them to their designated  tables. She also attends to prospective clients’ calls and logs in the table reservation details  in the reservation logbook.
• Tables

  wooden tops  are used  in fine dining restaurants. 
• Tables


  covered with a thick cloth, also known as “Baize Cloth”
• Baize Cloth


  Thick cloth used to cover tables
• • tabletops are usually made of wood and steel stands  and covered with tablecloths. 
• Chairs 


  an assortment of shapes, colors, sizes and designs. Are available with armrest or without that are made of wood, metal and polyvinyl chloride (PVC).
• PVC


  polyvinyl chloride
• Trolleys - used to transport food, beverages, and other essential items around the restaurant, making it easier for the staff to serve their customers. 
• Carving trolley - used for  carving joints of meat on the guest’s table.
• Cheese Trolley - in European countries, Cheese is considered an essential part of the meal. 
• service crew should know what meals are compatible with cheese when they promote cheese around the restaurants.