The Food Service Sector  1782

- Grand Taverne de Londres (The

Great Taverne of London)
o standard of restaurant.
 The Food Service Industry - founded by Antoine Beauvilliers,
 Bar and Beverages Industry wrote the cookbook entitled L’Art
du Cuisinier.
 1789
- Food service is a dominant - Restaurant becomes a common
segment of our industry since it place in France after the French
represents the significant revolution broke up.
proportion of the economy. - George Auguste Escoffier, known
as “Cooks of Kings and the
History of Food Industry Kings of Book.”
o Founding father of classic
 12th Century
French cuisine.
- Restaurants were known in
- He popularized the brigade system.
Hangzhou (China), a political,
o A French cooking method
cultural, and economic center
during Song Dynasty. with each section that is
run by a chef de partie.
o Caters to different style of
- Service a la francaise (serves all the
cuisine, rice bracket, and
dishes all at once) and replace to
religious requirements.
service a la russe (serves each dish
- Ma Yu Chin’s Bucket Chicken
in order based on the printed menu)
House (1153AD)
 1794
o Still serving meals but not
- Restaurants spread rapidly across
in the same place as before.
the world with the first in US,
 18 Century
th
Jullien’s Restorator.
- Restaurants, as businesses
o US, Boston, open jullien’s
dedicated to the serving of food
restorator and focus
and where specific dishes are
healthful dishes.
ordered by the guest and generally
o Serving all the dishes all at
prepared emerged
once (service a la francaise)
 1725
 1810
- Sobrino de Botin was opened
- Service a la russe was introduce to
(Madrid)
France by the Russian Prince
o Oldest restaurant in the
Kurakin.
world.
 1891
o Still using famous wood fire
- The YWCA of Kansas City
oven to cook their delicacies.
established the first ever Cafeteria.
 1765
o Young Women’s Christian
- The word restaurant, first
Association (YWCA) that’s
appearance in 16th century.
lost cost meal for working
o Restaurant – restaurer
women.
(French word and to restore
 1936
(heal) in English)
- First drive in restaurant was opened
- Was applied in an eating
in Glendale, California.
establishment by Boulanger.
o Parisian soup seller
 o Patrons are serves food in
their vehicle but popular in
early 1950s.
 1954
- Ray Kroc was the pioneer of the
fast-food industry with his
McDonald’s enterprise.
o Ray Kroc is the man behind
the idea of fast-food
industry. (Hamburger king)
o Richard and Maurice
McDonalds are the founder
of McDo in 1940.
 Present
- Cuisines like French, Chinese,
Mexican, Japanese, and other
cuisines become common in most
cities.
o Restaurant becomes the
important part of our travel
experience.
TYPES OF FOOD SERVICE
ESTABLISHMENT
1. Chain Restaurant
- linked by some common
identifiable characteristics such as
their products, ownership, and
physical appearance.
o Meaning to say there are
different branches in
different destinations or
provinces, but they are the
same with the products and
physical appearance.
2. Quick Service Restaurant
- Served food with little to no
waiting at which they order food
from a very limited menu.
o Slogan of quick food
3. Table Service
- It is one (1) in which customers are
seated and served at tables.
o Escorted employee and you
can select your table and
give printed menu.
o Guest check - Bill presented
at the end of the meal.
4. Ethnic Food Service Operation
- It specializes in food associated with
a particular culture.
o Individually owned.
o Ethnic, because you want to
promote particular culture
of yours.
o This popularity ethnic food
service operation is
brought by various
immigrant groups such as
Chinese, Japanese, etc.
5. Specialty Restaurant
- Features a particular kind of food
that is usually theme related.
o Sea food restaurant that
specializes in sea food
o Steak house, sushi, pizza,
etc.
6. Fine Dining Restaurant
- It emphasizes high quality food,
expertly prepared and
professionally served.
o If you want a good selection
of menu items
7. Theme Restaurant
- Generally, serve a limited menu
but aim to wow guest with a total
experience.
o Aiming for the ambience
and food.
8. Tops
- Refers to food and beverages
operations located on the top
floors of hotels or other tall
building.
o Usually locate in major
cities, aside from the food
you are eating/enjoying,
you are offered with
spectacular/interesting
view of the city.
9. Family Restaurant
- It caters to family groups – parents
with children and other
contemporary family groups.
o You need to consider your
menu/food and ambience
should be for all ages.
10. Cafeteria
- An establishment that permits a
customer to see the food available
and to make selections from among
those displayed.
11. Buffet
- A service characterized by a long
table or counter on which a selection
of varied food is attractively
displayed.
o It all you can
12. Catering
- Refers to the preparation and
service of food to a group of people
gathered for a specific purpose.
o Weddings, birthdays, and
special occasions.
Two types of CATERING
(1.) On premise catering
o The food is prepared and
served on the premise of
the restaurant.
(2.) Off premise catering
o The food is prepared in the
kitchen of the restaurant and
served the food outside the
restaurant.
13. Airline Catering
- Business of providing food
prepared and packages for service
by an airplane crew during a flight.
o The food is not prepared
inside the plane but in
central facility that is called
commissary located in
airport where they will
cook and packages the food
in container and
transported inside the
aircraft and reheat it.
14. Takeout
- Operation that prepares food for
consumption off premises
o Simply means the food will
leave the premise.
TYPES OF FOOD SERVICE
ARRANGEMENT
1. Table Service
- Serves takes order selection from
menus then deliver the food to the
customers seated at their tables.
Types of Table Service
(1.) American Service – the food is
serves on individual plate and
serve to guest.
(2.) Russian Service – elaborate
service in which entree and
vegetable are serve from a plater
into the diner’s plate by the
waiter.
(3.) French Service – the waiter will
take your order, and there is
table side cooking.
(4.) English Service – the main
entree is place in front of the
host, food and carves, and plate
it, then the waiter will deliver
the plates in front of the guest.
2. Counter Service
- Customers are served with food
across a level surface called counter.
o Either can be seated at the
counter or consume your
food at the counter.
3. Room Service
- Customers have situated away
from a normal dining area typically
in a hotel or hospitality room.
o Accommodation or hospital
room.
4. Self Service
- Customers select food from an array
of displayed items and then carry
the items.
o With/out tray you can
consume your food in the
premise.
5. Take out or Delivery Service
- In delivery service, customers
place an order by telephone or fax,
then waits for the food to be
delivered.
- For take-out, collect food on the
premise and carries it out before
consuming.
HISTORY OF BAR AND
BEVERAGES INDUSTRY
Wine and Beer
- For religious ceremonies, and
rituals, people fermented fruit
juice into wine, fermented water
and honey into mead, and grains
into beer.
o They store alcohol using
barrel.
Golden Age
- Establishment known as phatnai,
served traders, envoys, and
government officials from a variety
of regions.
1634
- First tavern called Cole’s opened in
Boston.
- In New York, Gov. Willem Kieft
opened a tavern to accommodate
Dutch colonial guest.
1950’s – 1980’s
- People got interested with bars.
o Its not about the drinks but
the purpose is the newly
invented television.
o During this period the
liquor licenses started to be
distributed in New York
and given to those who
wants to operate.
Two Types of Beverages
(1) Alcoholic Beverages
(2) Non-Alcoholic Beverages
1. Alcoholic Beverages
A. Wine – fermented, usually grapes.
 Still wines (natural wines) - Wines
do not continue to ferment after
being bottled.
 Sparkling wines - Fermentation
process continues after bottling.
 Fortified wines - Still wines to
which brandy has been added.
 Aromatic wines - Wines fortified
and flavored with herbs, roots,
flowers, and barks. Aperitifs –
consume it before meal.
B. Beer – brewed and fermented.
- Alcoholic content would range to 4
to 16%
C. Spirits or Liquor – fermented and
distilled.
 Whisky – made from fermented
mash or grain to which malt, in the
form of barley is added.
 Brandy - distilled from wine in a
fashion similar to that of other
spirits. Has 35 to 60% by volume
alcoholic content.
 Tequila – fermented juices obtained
from the heart of blue agave plants.
 Rum – from fermented juice of
sugarcane (light) or molasses (dark)
 Gin - from fermented mash of
neutral grains mainly flavored with
juniper berries and other
botanicals.
 Vodka – made from barley, corn,
wheat, rye, or potatoes.
2. Non-Alcoholic Beverages
- Coffee
- Tea
- Carbonated soft drink
- Juice
- Mineral water
TYPES OF BARS
Accommodation Sector
- It is a counter across which alcoholic
drinks/refreshment are served.
The Hotel Industry
1. Neighborhood Bar
- Excellent meeting place for friends - .
and business associates
o Friendly atmosphere and Revenue Centers
can be found in every o Income generating
where or on around corner. departments of hotel.
2. Sports Bar o A front of the house.
- A bar that has televisions in view
of every seat, sometime can be Cost Centers
turned to different channels. o Technical support to the
o Offer some kind of menu
income-generating
such as burger, pizza, etc. departments of hotel
o They also offer alcoholic o A back of the house.
and non-alcoholic Organization
beverages
3. Brew Pub or Beer House General Manager
- A bar where customer can brew
- Responsible for overall
his/her own beer right on the
performance of the hotel
premises.
o Has a wide selection of beer Resident Manager
4. Specialty Bar
- Concentrates on one (1) type of - Next manager in line after the MG
beverage, from wine to martinis, or Rooms Division Director
theme bars.
o Provide it with a variety of - Handles the daily sales and service
selection. of guestroom.
5. Restaurant and Hotel Bar
Food and Beverage Director
- Often used as a holding area to
allow guest to enjoy a cocktail or - Oversees the most labor-intensive
aperitif before sitting down to part of hotel operations, from
dinner. purchasing to serving.
6. Club
- Can be small cocktail lounge with a Sales and Marketing Director
jukebox or tinkling piano in a - Generate new business for a hotel.
corner.
o Charges for entrance fee Human Resources Director
o Drinks are pricey and
- Responsible for staffing element of a
higher. hotel from interviewing to
performance review.
Financial Controller
- Looks after all the accounting
functions and various financial
control functions.
Director of Engineering
- Looks after the maintenance and
repair of the physical plant.
Security Manager
- Manages and monitor hotel security
for both guest and employees.
DEPARTMENTS
Rooms Division Department
 Front Office
 Reservations
 Guest Services
 Telephone Exchange
 Housekeeping
Confirmed Reservation
- When there is a confirmation slip
that is send back to the guest
Guaranteed Reservation
- When the guest pays for the first
right of the guest. (2 pm to 12 noon)
Regular or Non-Guaranteed
Reservation
- Holds the room until 6pm
regardless if they will pay or not.
- If now show, they will sell it again.
Overbooking – to compensate

 Front Office
- It is the heart of the hotel.  Guest Service (uniform service)
- Headed by a Guest Services
- The hub or nerve center of the hotel
Manager who may also happen to
The following are among the positions be the Bell Captain.
in the front office: - Can accept gratuities (tip)
Desk clerk, Desk attendant, The following are the key position in
Receptionist or Room agents this department:
- Rooming and cashiering duties, Bellman or Bell Person
welcoming and registering arriving
guests, and presents statements and - Assisting guest with their luggage
collects payment. Concierge
Night Auditor - Arrange land reservation.
- Responsible for balancing guest - Separated desk and office.
accounts receivables. - Must know all the happenings of
- Happens when no transaction. the hotel.
- 1AM onwards duty Door Attendant, Doorman, or
Doorperson
 Reservation
- Arrangement by which lodging - Welcoming the guest and opening
operators hold accommodations the guest with a smile
for guest who will be arriving at
some time later.  Telephone Exchange (PBX)
- In advance and reserved for a - Private Branch Exchange (PBX)
specific time o Also, a profit generator
- A vital part of the smooth running
The following are the types of of the hotel.
reservation:
 Housekeeping - Chef for every station (Station chef)
- Responsible for the cleanliness,
appearance, and condition of the  Hotel Restaurants
entire hotel, including public areas. - Open to registered guest and to
- Largest department the general public.
- Smooth and efficient new of the - Run by a restaurant manager
hotel and restaurant staff.
- Maintenance and upkeeping
The following are among the  Bars
positions in this department: - Allow guest to relax while sipping
cocktails.
Executive Housekeeper - Important revenue source of
Food and Beverage Department
-
as well
Checker/Supervisors
Kinds of Bar
-
Lobby Bars -
Room Attendant
Restaurant Bar – serving food and
serving of alcoholic beverages to
guest.
Laundry Personnel
Service Bar – pick up by employees
to serve the guest.
Food and Beverage Department Pool Bar – near the pool
 Kitchen
 Hotel Restaurant Sports Bar – want to be entertained by
 Bars sports.
 Steward Department
 Room Service Night Clubs – where customers can
 Catering and Banquet mingle, dance, and has spotlight.
 Kitchen Minibars – inside the room
- In charge with the production
of food and beverage in the  Stewarding Department
hotel. - they are responsible for the
following functions:
The following are the key positions in o cleanliness of the back
the kitchen:
of the house
Executive Chef o maintaining clean
glassware, china, and
- Managed the kitchens at multiple cutlery
outlets and are not usually o Strict inventory and
directly responsible for cooking. monthly stock
Sous Chef check
o Sanitation of kitchen and
- Sous chef also fills the all equipment
responsibility of the head o Forecasting labor
chef when they are not and cleaning
present. supplies.
Chef de partie
 Room Service
- In room dining.
- Refers to the F&B services provides Finance Department
to hotel guestrooms. - Identifies, evaluates and
 Catering and Banquet communicates information about a
Banquet – refers to the group of hotel performance in terms of
people who eat together at one time financial reports.
and in one place. 2 Accounting System used:
Catering – includes variety of - Front office accounting
occasions when people may eat at o guest ledgers and city
a varying time. ledgers
o registered
- Back-office accounting
Marketing and Sales Department o Receivable
- Responsible for making sales
to guest to increase a hotel Engineer Department
market share. - Responsible for physical facilities
- Led by director of marketing and all mechanical in nature of the
and sales. hotel
- Marketing – utilizing 7P’s
(Product, prices, promotion,
place, people, process, and Security Department
physical evidence) - Uses manpower agencies for
- Advertising (tv ads) and non- credible.
personal - patrol the lobby, public space,
- Personal selling – you can suggest. guest room floors and monitor
- Sales promotion ex. BOGO hotel security cameras.
- Social Network sites
- Public Relation – positive
image Promote.

Human Resources Department

- Responsible for personnel
sourcing and hiring.
- Led by Human Resource Manager
The following are the objectives of
HR Department
- Task analysis and job analysis
- Job description
- Productivity standards
- Recruitment and selection
- Orientation
- Training
- Performance appraisal
- Employee development