By: Sambit Biswal

PGDM/ 14-16
 Topic to be Discussed

Introduction to F & B
Food production system
Food & Beverage service system
Types of food service
Restaurant service
 Introduction to F & B

F&B is a common abbreviation for "Food and
Beverage" in the United States and
Commonwealth countries, including Hong Kong.
The sector/industry specializes in the
conceptualization, making, and delivery of food.
Most F&B employees work in restaurants and
bars, such as at hotels, resorts, and casinos.
 Characteristics of F & B

A vital part of everyday life.
Major contributor to the national
economy.
Highly fragmented & complex.
Creates employment.
Encourages Entrepreneurship.
Promotes & diversity through many
different food concepts & cuisines.
F & B: Main Objectives &
Expectations

Quality food & beverages.
A clean, hygienic, & safe environment.
Comfortable & well designed facilities.
Professional, attentive & friendly
service.
Value for money.
 F & B:Main Challenges

Intangibility such as ambiance.
Simultaneous production & consumption where
mass production is difficult.
Heterogeneity – where service experience may
vary due to different producers & consumers
with different needs & requirements.
Consistency is difficult to achieve due to the
intangible element in food & beverage.
Perishability- where unused hospitality services
cannot be stored, returned, claimed, or resold.
 Cont..

Ownership: where the consumer only owns a
hospitality product only for a certain period of time.
No guarantee with little aftercare & service.
Imitation is very easy with no patent on service
processes & easily copied by the competitors.
Seasonality where staffing & expenses are
challenging to many restaurant operators.
External Variables: that impact the running of the
business such as political, economic, social ,
technological, legal, & environmental change.
Goal of the Food production
system

Have to be organized to produce the right
quantity of food at the correct standard, for
the required number of people on time
using the resources of staff, equipment ,
materials effectively and efficiently.
The requirements of the production system
should be matched with the type of food
that is to be prepared & served at the right
price.
Food production Methods

Conventional Method
Centralized production methods
Cook chill production
Cook freeze production
Sous vide
 Conventional Method

Traditional parties method in which
purchased raw material is cooked and
everything has to be from scratch and
hence it is very labour intensive.
This is an expensive way of running a
kitchen because the huge manpower is
required to operate it and space,
equipment and energy requirement.
Centralized Prod. System

It involves the separation of the
production and the service
components.
Food that is centrally produced is
either then distributed to the different
point of service.
It may be transferred to ready to serve
method.
 Cook chill production

It is the process of food production,
packaging, and rapid chilling with
storage under controlled refrigeration
is the most commonly used in high
volume institutional settings.
It’s advantage can benefit all types of
operations in different departments like
banquet kitchen, recreational facilities
etc.
Cook Freeze Production

Production, storage and regeneration
method utilizing principle of freezing
to control and preserve qualities of
processed foods.
Require special processes to assist
freezing e.g sauce reheat when needed.
Require high speed low temperature at
least 20 c w/n 90 mins.
 Sous vide production

It is the method of production , storage and
regeneration utilizing the principle of vaccume to
control and preserve the quality of processed foods.
Individual portions of prepared food are placed in a
special plastic pouches.
The objective is to rationalize kitchen procedures
without having a determinal effect on the quality of
individual dishes.
It acts like a good way of conserving fruits such as
apples and pears.
 Types of food services

Waiter service: It involves transportation and
service of food to the customer rather than the
consumers collect their own.
Counter or bar services: In bar service customer sit
on the stools or chairs at a counter in the shape of
which may be a straight line.
Self service: Self service method may be described
in which consumers collect their own food as per
their choice and no service staff comes to the table.
Buffet service: It is the method of food service which
is a modification of true self service.
 Cont…

Carvery: Carvery restaurants essentially
offers a three course meal (Exclusively
drinks) at a set inclusive price.
The main course is selected from the carvery
counter and served by the customers
themselves although aided by a conscious
chef.
The sweet course is also served by the waiter.
 Cont….

 Russian Service: It is a manner of dining that involves
courses being brought to the table sequentially.
 American Service: Portion of food placed on the plates in
kitchen and served to each guest by a waiter.
 French Service: Each food item is served by the server from
platters to the individual plates.
 A La Carte Service: Used in the reference to the menu of
items priced and ordered separately i.e usual method.
 Table D Hote: Set menu which is normally consist of 3 or
more courses 1,2,or 3 as per course.
 Gueridon Service: Final preparation at a table side. Food is
not cooked. Server put the food in the portable trolley and
prepares it in front of the guests.
 Specialist food service

Tray
Trolley
Home delivery
Lounge
Room
 Preparing a Table

Linen should be clean, starched, ironed
with no tears.
Table cloth should be hang evenly on
the table.
Handle the glasses with the stem.
Minimize handling cutlery.
Good behavior to the guests.
