COLLEGE OF BUSINESS MANAGEMENT AND ENTERPRENUERSHIP

ISPSC- SANTA MARIA CAMPUS

THC 3

FOOD AND
BEVERAGE SECTOR

BENJO MANZANO QUIDULIT

LEARNING OUTCOME
a. Describe the origins and significance of the
food and beverage sector
b. Elucidate the different types of Food and
beverage Services
c. Explain the various types of food and beverage
providers
d. Discuss the operating costs of a restaurant and
calculate the food cost percentage, labor cost
percentage, and prime cost percentage
e. Expound the importance of the menu in a
restaurant.
 OVERVIEW-Meaning
FOOD
Food can include a wide range of styles and cuisine types. These
can be classified by country, for example, traditional British or
Italian; by type of cuisine, for example, oriental; or a particular
speciality such as fish, vegetarian or health food

BEVERAGE
Beverages include all alcoholic and non-alcoholic drinks. Alcoholic
beverages include wines and all other types of alcoholic drink such
as cocktails, beers and cider, spirits and liqueurs. Non-alcoholic
beverages include bar beverages such as mineral waters, juices,
squashes and aerated waters, as well as tea, coffee, chocolate, milk
and milk drinks and also proprietary drinks such as Bovril
 OVERVIEW - Types
of Menu
A LA CARTE MENU
The a la carte menu consists of a complete list of all the food items
being offered on that day. The patron then chooses the individual
items desired

TABLE D’ HOTE
A combination of items is chosen
SAMPLE A LA CARTE MENU

KEY CHARACTERISTICS:
a. Individually price
b. With a short description of the
food/cuisine.
c. There may be longer waiting times as
some dishes are cooked or finished to
order.
SAMPLE TABLE D’
HOTE MENU
KEY CHARACTERISTICS:
a. The menu has a fixed
number of courses
b. There is a limited choice
within each course
c. The selling price is fixed l
the food is usually
available at a set time.
 Customer Services

Good customer service is often characterised by:

• meeting/exceeding customer expectations
• knowing the benefits/features of the
services and products on offer
• being able to listen actively
• being friendly and polite
• being able to adapt methods of
communication to meet the individual
needs of a range of customers, for example
those with language or learning difficulties,
health issues, different age groups and
cultural differences
 Customer Services

Good customer service is often characterised by:

• forming professional relationships with
customers
• achieving customer satisfaction.
The benefits to the operation include:
• increased sales
• fewer complaints
• attracting new customers
through increased reputation
• increases in repeat business and
customer loyalty
 CUSTOMER SERVICE OF AN OPERATION
Customer service in foodservice operations is a
combination of five characteristics:

• Service level: the intensity of or limitations in the

personal attention given to customers.
• Service availability: for example, the opening times
and variations in the menu and beverage list on offer.
• Level of standards: for example, the quality of the
food and beverage items provided, decor, standard
of equipment used, and level of staffing
professionalism.
• Service reliability: the extent to which the product is
intended to be consistent and its consistency in
practice.
• Service flexibility: the extent to which alternatives are
available, and to which there can be variations in the
standard products that are offered.
 Customer service specification

Technical specification: refers to the

food and beverage items on offer, the
portion size or measure, the cooking
method, the degree of cooking, the
method of presentation, the cover,
accompaniments and the cleanliness
of items, etc.
 Customer service specification

Service specification: refers to two

aspects: first, the procedures for service,
and second, how the procedures are
carried out. Procedures include meeting
and greeting, order taking, seeking
customer comments, dealing with
complaints, payment, and the special
needs of customers. The method in
which the service is carried out includes
paying attention to the level of staff
attentiveness, their tone of voice and
body language, etc.
 FOOD AND BEVERAGE SERVICE

It refers to the preparation

and presentation of meals
and drinks as well as the
manner of service
arrangements.
DIFFERENT TYPES OF FOOD
AND BEVERAGE SERVICE

1. TABLE SERVICE
2. ASSISTED SERVICE
3. SELF SERVICE
4. SINGLE POINT SERVICE
5. SPECIALISED SERVICE
 TABLE SERVICE
The guest enters in the area and is
seated. Menu lists are given or
displayed for orders. The orders are
been taken by waiter/ess. Then the
service is done using a laid cover on
the table. (English service, French
Service, Silver Service, American
Service/Plate Service, Russian Service,
Gueridon Service and Snackbar
Service)
 ASSISTED SERVICE
In this type of category, the guest
enters the dining area and helps
himself to the food, either from a
buffet counter or he may get served
partly at the table by a waiter/ess and
he collects any extras he needs from
the counter
 SELF SERVICE
The customer is required to help him
or herself from a buffet or counter. This
type of service can be found in
cafeterias and canteens.
 SINGLE POINT SERVICE
In this category, the guest orders, pays
for his order and gets served all at a
single point. There may be may not be
any dining area or seats. The different
types are: (Take-away, Kiosk, Vending,
and Food Court)
 SPECIALISED SERVICE
In this category, the guest is served at
a place, which is not meant or
designated for food & beverage
service (i.e. guest rooms or any
special area). (Grill Room Service, Tray
Service, Trolley Service, Home Delivery,
Lounge Service and Room Service
CLASSIFICATION OF FOOD
AND BEVERAGE
ESTABLISHMENT
1. FRANCHISE
2. QUICK-SERVICE
RESTAURANTS (QSRS)
3. SPECIALTY RESTAURANTS
4. FINE DINING
 FINE DINING
Restaurants that are franchised are
required to strictly
follow the menu, food preparation,
operations of the franchisor.
QUICK-SERVICE
RESTAURANTS (QSRS)
often referred to as
fast-food restaurants, these serve
food quickly based on menu or a
combination of food and beverage
items
 SPECIALTY RESTAURANTS
Serve food and drinks based on
cultural interest or geographical
location.
 FINE DINING
These establishments emphasize
formal ambiance,
high level of service, expertly prepared
food and expensive prices.
OPERATING COSTS OF
A RESTAURANT
Chefs are managers and must be able to
control food costs in the kitchen. Those who
can’t will be out of a job quickly. But controlling
costs is everyone's responsibility and the chef
must convey this message to their culinary
team from the cooks to the dishwashers. Food
cost is tied to properly training your crew so that
they can be efficient, control portion sizes, and
reduce food waste.
 THREE OPERATING COST
1. LABOR COSTS: These include paying the
servers, cooks, dishwashers, cashiers, greeters,
and managers.
2. FOOD COSTS: This includes how much you
need to pay for the food and beverage supplies
and can fluctuate with the cost of the menu
items. It can be calculated as a restaurant’s
cost of goods sold.
3. RENT: Your rent and utilities will vary by
your location, but it’s important to factor in
what percent of your total sales you’re
paying in rent
COST TO SALES RATIO
COST TO SALES RATIO
COST TO SALES RATIO
ACTIVITY: CREATE YOUR OWN A
LA CARTE MENU
FEATURES:
• A4 size
• With a short description of the food/cuisine.
• Menu inclusion:
- Starter(2 Aperitif, 2 Hors d’oeuvres, 2 Soup)
- Main Entree
Choice at least 2 (2Pork dish, 2Chicken dish, 2Fish dish, 2Beef dish)
- 2 Vegetables recipe
- 2 Pasta and 2 Rice recipe
- Sweet (1 cold desert and 1 hot dessert)
- Beverage (2cocktail, 2mocktail and 2coffee based drinks)
• The title of the cuisine must be at the center, below is a short description.
• The price must be placed at the title of the cuisine
• All CAPS of the title of the cuisine
• The first letter of the short description must be capitalized.
 COLLEGE OF BUSINESS MANAGEMENT AND ENTERPRENUERSHIP
ISPSC- SANTA MARIA CAMPUS

THC 3

AGYAMAN
BENJO MANZANO QUIDULIT