module 1 food service

• Food service industry


  • Pervasive - touches the lives of all of us on a daily basis
  • Food and beverage services sector contributes greatly to profits in hospitality industry
  • Increase in importance of business meetings and personal/social events leads to large number of customers visiting catering establishments frequently
• Segments of the food service industry

  • Commercial foodservice establishments
  • On-site foodservice establishments
• Commercial foodservice establishments


  Foodservice operations that compete in a free market and are open to all customers. Profitability is a significant objective attained by satisfied customers who continue to patronize and/or recommend the establishment.
• Types of commercial foodservice establishments

  • Limited-menu and service restaurants (quick-service or fast-food restaurants, fast/casual or quality quick service restaurants)
  • Full-service restaurants (with waited table service, varying dining ambience from casual to formal)
  • Casual dining restaurants (designed to attract middle-income or middle-class customers, may have themes and varied menus)
  • Fine-dining restaurants ("white tablecloth" restaurants with high level of table service, expensive furnishings/decor, and fine cuisine)
  • Hotel and motel restaurants (food courts in hotels/motels, may include fine-dining and themed restaurants)
  • Country-club restaurants (informal grill, upscale dining room, banquet facility, snack bar)
• The growth of the food service industry holds great promise for new cooks and chefs. Technology will continue to make rapid changes in the industry, and people are needed who can adapt to these changes and respond to new challenges.
• Quantity cookery


  Food preparation for large groups of people, such as armies, has existed for thousands of years
• Modern food service is said to have begun, when a Parisian named Boulanger began selling "restorative" dishes


  Shortly after the middle of the 18th century
• Restaurant


  The word comes from the French verb "restaurer", meaning "to restore"
• Before Boulanger's establishment, food production in France was controlled by guilds, and guests had little or no choice in what they ate</b>
• Boulanger's establishment provided choices for customers, challenging the rules of the guilds and changing the course of food service history
• The French Revolution led to many chefs who were previously employed by the French nobility to open restaurants in and around Paris


  1793
• Marie-Antoine Carême


  • Credited as the founder of classical cuisine, dedicated his career to refining and organizing culinary techniques, wrote books containing the first systematic account of cooking principles, recipes, and menu making
• Georges-Auguste Escoffier


  • Greatest chef of his time, revered as the father of 20th century cookery, simplified classical cuisine and the classical menu, reorganized the kitchen
• Escoffier's reorganization of the kitchen


  Resulted in a streamlined workplace better suited to turning out the simplified dishes and menus he instituted
• Escoffier's basic cooking methods and preparations are still the basis of what we study today
• Modern developments in the food service industry

  • Development of new equipment (sophisticated cooling, freezing, heating)
  • Development and availability of new food products (refrigeration, rapid transportation, preservation techniques)
  • Sanitary and nutritional awareness
  • Changes in modern cooking styles
• The evolution of cuisine that has been going on for hundreds of years continues, driven by both the urge to simplify and the urge to invent
• Types of restaurants


  • Full-service restaurants
  • Casual dining restaurants
  • Fine-dining restaurants
  • Hotel and motel restaurants
  • Country-club restaurants
  • Airport restaurants
  • Cruise-ship dining
  • Railroad foodservice establishments
  • Bus foodservice establishments
  • Zoos
  • Public markets (palengke)
  • Museums
  • Sports events
  • Mobile caterers
  • Convenience stores
  • Vending Machines
• Full-service restaurants


  • Waited table service
  • Payments made when meal is over
  • Dining ambience varies from casual to formal
• Casual dining restaurants


  • Designed to attract middle-income or middle-class customers
  • May have themes and offer varied menus
• Fine-dining restaurants


  • Often referred to as "white tablecloth" restaurants
  • High level of table service
  • Expensive furnishings and decors
  • Fine cuisine
• Hotel and motel restaurants

  • Food courts in hotels or motels
  • Popular way to meet needs of customers while keeping investments low
  • Fine-dining and themed restaurants common
  • Bed-and-breakfast segment of hospitality industry has expanded
• Country-club restaurants


  • Informal grill for breakfast and lunch
  • Upscale dining room
  • Banquet facility
  • Snack bar
• Airport restaurants


  • Limited space
  • Foods are costly
  • Menus are limited
  • Service is quick because passengers have less time to order and eat
• Cruise-ship dining


  • Reputation for excellent foodservice
  • Cost of food included in price of cruise
  • Buffet for dinner
  • More casual options in coffee shops and pool-side bars
• Railroad foodservice establishments


  • Serve meals in passenger trains (e.g dining areas and snack bars in coaches)
• Bus foodservice establishments


  • Serve food and beverages in bus terminals
• Zoos


  • Contract foodservice companies to provide visitors with food
  • Themed concessions, e.g., food courts and grills, also provide catering services for fund-raising and exhibit-opening events
• Public markets (palengke)


  • Foodservice operators are the carinderia or retail informal food businesses operating under a single proprietorship
• Museums


  • Offer snacks but seated restaurants are becoming a trend
• Sports events


  • Contract recreation companies to provide food
• Mobile caterers


  • Provide foodservice in trucks, vans, jeeps, and other type of vehicles
  • Visit areas such as schools, factories, offices, etc. and sell snacks, meals, and other foods
• Convenience stores


  • Retail businesses providing the public with a convenient location to buy consumable products e.g., foods and gasoline
  • Examples are kiosks, mini-stores, etc.
• Vending Machines


  • Installed in schools, industrial plants, offices, and other sites
  • Common menu items include sandwiches, salads, Pastries, fruit juices, and carbonated drinks and bottled water
• Onsite Foodservice


  • Hospitals
  • Schools
  • Colleges and universities
  • Child care
  • Senior care
  • Military foodservice
  • Correctional facilities
  • Employee feeding
  • Central commissaries
• Onsite Foodservice


  • Type of foodservice operation in which the sale of food is secondary to the primary goal of the organization
  • Typically not established for profit
• Food and Beverage Services


  • Businesses that deliver food and beverages to customers at a particular location (on-premise) or at the customer's intended premises (off-premise)
  • Process of preparing, presenting and serving of food and beverages to the customers
• Types of Food and Beverage Services

  • 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
  • Premises are kept well-equipped and well-finished to attract customers
• Off Premise or Outdoor Catering


  • Includes partial cooking, preparation, and service at customer's premises
  • Provided away from the F&B Services provider's base on the occasion of major events which call for a large number of customers