Sectors of Hospitality

Industry

THE FOOD AND

BEVERAGES SECTOR
• Food and Beverage

Learning Outcomes:

• Functions of Food and Beverage sector;

• Types of Bars; Beer, Wine, Liquor, Liqueur; Organizational Structure;
• Types of Restaurants; Organizational Structure (esp. Kitchen Brigade);
Kinds of Food service;
• Trends in the Food and Beverage sector
 FOOD AND BEVERAGE
FUNCTIONS OF FOOD AND BEVERAGE DIVISION:
1. Purchasing Food and Beverages
• As the primary function of the F&B operations is to provide food and beverages to the consumers, it is
important for them to find reliable sources. First, the purchasing process involves determining which
types of ingredients, food, drinks or wine etc. should be ordered, finding and having reliable suppliers’
lists to ensure consistent quality, and determining the suitable order size to avoid over buy which need
extra space for storage and some of them may deteriorate or under buy which mean can’t serve the
guests properly. Usually, invoices and receipts are required to be signed to facilitate the examination of
any misuse or stealing.
2. Planning Menus
• In menu planning, the food preferences of consumers play a key role. A well-planned menu can
stimulate the revenue and attract the consumers to come again.
• Menu planning is not just designing what cuisine or beverages should be included in the menu, but
also concerns with what items will be acceptable to the consumers. As the consumers are the one to
taste the food and beverages, when planning menus we have to comprehend, empathize on their food
habits and enable to meet their changing preferences. Lastly, the food pricing is also important as
consumer will judge the prices whether it is worthwhile. It also should be designed within the available
budget and enable to have the profitability against with its costs.
3. Maintaining Daily Operations
• The Stewarding Department plays a supportive role for the Food and Beverage operations. If it doesn’t perform properly and efficiently, the food and
beverage division will greatly affected. The main goal of it is to optimize the assistance and service to the different F&B outlets and kitchens by
maximizing efficiency and productivity while keeping the highest standards of cleanliness and hygiene. It is mainly responsible for the following
functions:

Maintaining a Cleaned Organized Environment in the Kitchen. Since a small error will disturb the operation in the kitchen, the stewarding department
• will have proper sanitation and pest control to keep the cleanliness and organization of the environment in the kitchen to favour the kitchen flow
efficiency so everyone will know where everything is. Also, a clean cooking environment ensures the safety of consumers as the food is cooked under
the clean environment.

Maintaining Perfect Cleanliness of All Service Areas in Food & Beverage Outlets. This includes cleanliness of Glassware, China, and Cutlery; and
• Cleanliness of all Food & Beverage Stores.
Providing Efficient and Planned Preparation of all Operating Equipment. It provides the necessary equipment for the coming and upcoming functions so
that they can be held successful.

Maintenance of Dishwashing Machines

• This is very important as if the machines are out of service, the dirty dishes and utensil can’t be washed and there will be no or enough cleaned
container for the cuisine and utensil for cooking.

4. Forecasting Labour and Cleaning Supply Needs

• If the labour level is not too low, the efficiency and the productivity will be reduced but if the level is too high, the labour cost will be huge. Moreover,
the cleaning supply is important for sanitation and pest control for the sake of providing a clean environment in kitchen and all F&B stores but if it is too
much, an
• extra space is needed for the storage. Hence, there is a need to come up with an inventory of chemical stock and maintaining a strict inventory control
and monthly stock check
 Practice Food Service Hygiene
4.

•Hygiene is a key element for an eating joint. Reputation of a restaurant is made based on its menu and hygiene. Employees have a direct
contact with food and
preparation equipment. Therefore, Employees should be trained to ensure that they maintain personal hygiene.
•Equipment hygiene should also be maintained. The cleaning area should be clean so as to ensure food service hygiene. The sink and work
surfaces should be
cleaned before and after every use. The equipment’s should be sanitized and sterilized after every cleaning. These sterilized equipment’s need
to be stored in a
clean area with protection from splash, dust and contact with food. Various sanitation methods like thermal and chemical sanitation methods
among others should
be used
The kitchen area and dining space should be pest free. Pests like, mice, cockroaches, etc. bring negative reputation to a place because they are
carrier of many diseases. Hence, regular pest control methods must be undertaken so as to ensure hygiene of food and the surroundings.
5. Beverage Control
•Beverages refer to drinks either alcoholic or non-alcoholic. Non-alcoholic beverages include tea, coffee, juices, shakes, aerated drinks and
mineral water. The entire food service outlet usually provides non-alcoholic beverage.
•When we need to control the beverage, we need to consider the following factors:
•We need to keep the record of the suppliers and the deliveries received from them in case there are some problems, we can chase back the
sources.
•We need to keep the record of movement of stock between bars and restaurants, so that we can balance our stock in these two places. E.g.
when there is
•stock shortage in bars, the stock surplus can be used in restaurant immediately. This can help to reduce the cost of reorder stock which may
cause stock
•surplus. to prevent any shortage and surplus and cause loss to the company
A cellar stock ledge should be kept to maintain the stock records; it can help to order stock in a effective way. When the stock level is reached
the reorder
•level, the company can order the stock immediately in order to prevent any shortage and surplus and cause loss to the company.
6. Cost control and budgeting
• There are two basic approaches to control – Behaviouristic Approach and Traditional Approach. Traditional control is measurement of performance with that
desired or deemed attainable. This is the comparison aspect of the management scheme which is usually considered to have four parts:
1) Establishment of standards or goals. These can be expressed in different ways, for instance, a budget figure, a percentage figure, or a performance figure such
as meals served per server hour. Many industry standards are available for consideration by individual food service operations.
2) Measurement of performance. There must be some means of measuring performance. Usually it is a quantitative figure, such as a dollar amount, percentage,
or standard such as meals served per server hour, that related to standards.
3) Comparison and analysis. Once the standard or goal has been established and actual performance determined, it is possible to compare the two. The figures
will rarely be the same and the manager must decide how much variance is acceptable and how often the comparisons should be done or over what time periods.
4) Corrective action. Once a significant variation is determined, the manager must take corrective action. Such action might involve more observation, personnel
changes, or different methods of operations, among many others. Or perhaps the standard is unrealistic and must be changed.

The behaviouristic approach is based on the motivation of people towards the best interest of their employer. The employers tend to have good relationship with
their employees in the food service industry. Yet they feel that the need for traditional control systems is necessary.

Menu pricing is another cost control tool. According to James Kieser factors that need to be considered in the menu pricing include:
 Elasticity of demand: whether a change in selling prices will have a significant effect on customer demand.
 Perception of value: or what a customer perceives the meal or food item is worth regardless of what it costs to produce.
 Effect of competition by which competition can hold selling prices down or lack of competition can allow higher prices than normal.

7. Responsible for supplying food and drink to the members of an organization

and its guests.
• In general, a food and beverage department is an umbrella group overseeing employees who work in multiple restaurants and shops that are united in providing
• a single, consistent dining experience within an organization.
 FOOD AND BEVERAGE DIVISION:
It is comprised of Kitchen, Stewarding, Room
Service, Catering & Banquet, Bar and Restaurant.
A).KITCHEN. The organizational structure of a kitchen is known as the Kitchen Brigade.
• At the top of the kitchen brigade is Executive Chef or Chef De Cuisine. His/her duties are:
 Responsible for entire kitchen operations, head/chief of the kitchen
 Menu planning
 Direct the kitchen staff training
 Planning work schedule
 Safety and sanitation standards
 Design of the menu, dining room and kitchen
 Purchasing and costing
• The second in command is the Sous chef (de cuisine) which literally translates as under the executive chef. His/her duties are:
 Directly in charge of production
 Coordinate the preparation of menu items
 Supervising the kitchen
 Accept order and give command
 Controlling position for the whole cooking lin
Third in the hierarchy belongs to the Chef de Partie (Station Chef, or line chefs). They are organized according to production tasks
(George Auguste
Escoffier). It varies depending on the size of the kitchen/ restaurant.
 Saucier/ Sauce chef
 Responsibilities include the sauté station and preparation of most of the sauces
 Grillardin/ Grill chef
 Responsibilities for all grilled/broiled foods and their accompanying sauces
 Rotisseur/ Roast chef
 Responsible for all roasted items
 Poissonier/ Fish chef
 Responsible for all fish and shellfish items
 Entremetier/ entree preparer
 Responsible for all hot appetizers, soup and vegetable/starch/pasta
 Garde manger/ Pantry chef
 Responsible for cold appetizers, canapés and salads
 Tournant/Relief Chef
 Literally the “turning” chef, this chef fills in at any position as a spare hand/roundsman.

 Patissier/ Pastry chef

 Responsible for all baked items and sweets
For large restaurants, the following may be added:
 Friturier/ Fry cook
 Potager/ Soup cook
 Legumier/Vegetable cook
 Confiseur – prepares candies and petits fours
 Glacier – prepares frozen and cold desserts
 Decorateur – prepares show pieces and specialty cakes
 Boulanger/ Baker
 Boucher/ Butcher
 Aboyeur/ Announcer/Expediter – takes order from a staff in the dining room and distributes them to the
stations
 Communard – prepares the meal served to the staff
 Garcon de cuisine/ Kitchen boy – performs preparatory and auxiliary work for support in the kitchen
 Marmiton – pot and pan washer
 Plongeur – dishwasher
 Apprenti(e)/ Apprentice –trainees in the kitchen. Performs preparatory and cleaning work
 Commis/ Junior Cook – takes care of the tools for the station, reports directly to chef de partie
 Cuisinier (de partie)/ Cook – independent position, preparing specific dishes in a statio
B). STEWARDING. They are in charge of:
 Cleanliness of the back of the house
 Maintaining clean glassware, china and cutlery for food and beverage outlets
 Mintaining strict inventory control and monthly stock check
 Maintenance of dishwashing machines
 Sanitation of kitchen, banquet isles, storerooms, walk-in freezers and all equipment
 Pest control and coordination with exterminating company
 Forecasting labor and cleaning supplies
C). ROOM SERVICE/ IN-ROOM DINING. This is part of the department wherein its intention is to bring the dining
experience to the room with quality food and beverage service. The prices for items on room service menus are
normally higher than the regular menu prices. The organizational challenge of room service management consists of the
mise en place, arranging everything in the correct place and ready for action. The system for guests ordering is organized
in two main ways: (1)by telephone and (2)doorknob menu hangers for breakfast orders.
D) CATERING AND BANQUET. This department works directly with the sales and marketing division and the rooms
division of the hotel/ restaurant, also with the executive chef. The chef plans the banqueting menus, the catering
manager must ensure that they are suitable for the clientele, the sales and marketing is in charge of promoting the
hotel/restaurant, the rooms division is in charge of booking rooms for clients that requires accommodation. Occasions
for celebrations, banquets and
catering include weddings, company dinners, charity ball, gala, conventions, etc.
 Banquet – refers to groups of people who eat together at one time and in one place.
 Catering – includes a variety of occasions when people may eat at varying times, usually outside the hotel premises.
E) RESTAURANT
 From the French word restaurer, to restore.
 Prepares and serves food and drinks to customers.
 A business dedicated to the serving of food, and where specific dishes are ordered by the guest and then generally
prepared according to their order.
 An eating establishment with table service.
 Historically, referred only to places that provided individual tables where one sat down, select food from menus,
and typically served by a wait staff.
 Generally speaking restaurant selling “local” food are simple called restaurants, while restaurants selling “foreign”
food origin are called accordingly, for
example, a Chinese Restaurant and a French Restaurant.
 Restaurateur – refers to the restaurant owner
 Grand Taverne de Londres (the “Great Tavern of London”) in Paris, France (1872)
- The first restaurant in the form that became standard (customer sitting down with individual portions at individual
chairs, selecting food from menu, during fixed opening hours.)
 Jullien’s Restarator in Boston, Massachusetts, USA (1794)
- first restaurant in the United States named after the owner
 Sobrino de Botin in Madarid, Spain (1725)
- the oldest restaurant still in existence today.
SOME BASIC STANDARD REQUIREMENTS FOR RESTAURANTS:
1. Dining room must be adequate in size, with sufficient and well-
maintained furniture.
2. Cuisine must be of good quality and presentation and served with
distinction.
3. No price of crockery, cutlery and tableware in use shall be chipped,
cracked or gazed.
4. Adequate number of well-trained, well-groomed, experienced, efficient
and courteous staff shall be employed.
5. The kitchen, pantry and cold storage shall be in good operating condition
at all times and shall be well-equipped and hygienic.
6. All comfort rooms shall be of good quality fixtures and fittings and
provided with running water.
CATEGORIES OF RESTAURANT:
1.Independent Restaurant - Independent Restaurant is one that is not part
of a National Chain. They are almost always stand alone properties with the
owner (s)
working daily in the property. An independent is one that is part of a
community. Founded here and the money stays here. One that SUPPORTS
its community. Independent restaurant ownership does come with many
advantages, including:
 Ability to change and adapt menus without answering to a corporation
 Not attached to the negative press of a big brand
 Ability to pursue local or niche vendors
 Direct interaction with customers daily
 avoid the costs and risks of franchise ownership.
2. Chain Restaurant - chain has a single owner operating all the business locations.
There would be one parent company that operates all stores in individual
locations. They have a central management, which is a management that manages
all the stores. In addition, they use identical business concepts and practices.
Furthermore, they share the same supply chains and training programmes for
staff. Walmart, Target, Macy’s, The Home Depot, The Body shop, Waffle House,
and
Costco are some examples of world-renowned chain stores. The benefits of chain
restaurants include:
 Pre-built menus
 Marketing strategies
 Existing vendor relationships
 Well-known and consistent branding
 Extensive knowledge of their customer’s preferences
3. Franchise Restaurant - franchise has separate owners, operating in individual
locations. Individuals pay to license the brand or intellectual property of a
parent business. Franchise businesses involve a franchiser and a franchisee.
The franchisor is the one who establishes the trade name or trademark of the
brand. The other party, franchisee, is the one who pays the initial fee to
conduct the business under the franchisor’s brand name and the system.
Mainly, the franchisee is the operator of
the business in his or her specific location by paying the fees and royalties to
the franchisor over an agreed time period. McDonald’s, SUBWAY, Mariott
International, KFC, and Baskin Robbins are some of the popular franchise
brands in the world
Comparison of Chain versus Franchise restaurant:
• Chain Franchise
• Definition Group of stores owned by one company and spread
• nationwide or worldwide.
• The main company grants an individual the right to use its trademark or trade
• name, and certain business systems and processes.
• Owners One/ same owner for all business location Separate or different owners for different
locations
• Risk Taking Accepts all risks on its own. Risk shared between franchisor and franchisee
• Profit Sharing Profit is gained by owner Profit shared between franchisor and franchisee
(depending on the contract)
• Control Owner has full control Both franchisor and franchisee have control
• Policies Sets its own rules and policies Policy set out by franchisor to ensure business consistency
• Business Expense Bears all business expenses Normally franchisor is responsible for expenses
related to branding and other
• operating expenses are handled by the franchisee.
TYPES OF RESTAURANT:
1.Fast – food / Quick Service Restaurants
 emphasized speed of service and low cost over other considerations.
 it consist of diverse operation facilities whose slogan is “quick food”. These
establishment are those that serve food for which there is little or no waiting.
 Operations range from small-scale street vendors with food carts to multibillion-dollar
corporations like McDonald's and Burger King.
 Food is ordered not from the table, but from a front counter (or in some cases, using an
electronic terminal). Diners typically then carry their own food from
the counter to a table of their choosing, and afterward dispose of any waste from their
trays.
 Drive-through and take-out service may also be available.
 Pioneers in establishing more efficient food-operating systems
 menu is limited with low prices
 franchising is common in this type of restaurants where the franchisor sets of service
and food quality that must be maintained at all times.
• 2. Deli Shop
•  provide delicatessen food or made to order sandwiches and / or salads behind the counter.
•  have low labor cost because 1-2 owners or staff are involved.
•  located at shopping areas or office buildings.
• 3.Family Style
•  are restaurant that have wide, fixed menu and fixed price, usually with diners seated at a communal
table such as on bench seats. True their name, these
• restaurant tend to be mom and pop business.
• 4. Fine Dining
•  are full service restaurant with specific dedicated meal courses. Décor of such restaurants feature
higher quality materials with an eye towards the atmosphere
• desired by the restaurateur. The wait staff is usually highly trained and often wears more formal attire.
•  they are sometimes called white-tablecloth restaurants, because they traditionally featured table
service by servers, at tables covered by white tablecloths. The
• tablecloths came to symbolize the experience. The use of white tablecloths eventually became less
fashionable, but the service and upscale ambiance remained.
• 5. Cafeterias
 Is a restaurant serving mostly ready cooked food arrange behind a food serving
counter. There is little or no table service.
 Typically, a patron takes a tray and pushes it along a track in front of the counter.
 depending on the establishment, serving may be ordered from attendants, selected
as ready – made portions already in plates, or self -service
 usually located in shopping centers, office buildings, schools, airports; self-service is
typical with limited menus of soup, entrees, desserts and beverages.
6. Coffeehouse &/ Café
 are casual restaurants without table service that emphasize coffee and other
beverage; typically a limited selection of cold foods such as pastries and perhaps
sandwiches are offered as well. Their distinguishing feature is that they allow patrons to
relax and socialize on their premises for long period of time without
pressure to leave promptly after eating, and are thus frequently chosen as sites for
meeting.
7. Buffet &/ Smorgasbord
 It offers patrons a selection of food at a fixed price; usually a one price
“all you can eat” hot and cold food
 Food is served trays around bars, from which customer with plates serve
themselves.
 The selection can be modest or very extensive, with the more elaborate
menus divided into categories such as appetizer, soup, salad, hot entrees,
cold entrees and dessert and fruit
 The role of the waiter or waitress in this case is relegated to remove of
finished plates, and sometimes the ordering and refill of drinks.
8. Hibachi – Style/ Teppanyaki-style
 Many restaurant are specializing in Japanese cuisine offer the Hibachi grill/
teppanyaki grill, which is more accurately based on a type of Charcoal stove that is
called Shichirin in Japan
 Diners, often in multiple, unrelated parties around the grill while a chef prepares
their food orders in from of them.
 Often, the chef is trained in entertaining the guest with special technique,
including patrons mouth, in addition to various props.
9. Gourmet Restaurants
 requires higher investment than other type of restaurant because they require
an expensive ambiance and decoration.
 cater to those who want a higher standard and are willing to pay “higher” price.
 menu and wine are carefully planned. Staff are highly trained.
 evening period is the main emphasis.
10. Mongolian (Barbeque) Restaurants
 despite the name, this form is not Mongolian, actually from Taiwan and
inspired Japanese Teppanyaki.
 customer create a bowl from an assortment of ingredients displayed in a buffet
fashion. The bowl is then handed to the cook, who stir –fries the food on a large
griddle and returns it on a plate or in a bowl to the customer.
11. Ethnic Restaurants
 are independently owned and operated. The owners and their families provide
something different for the adventurous diner or a taste of home for those of the
same ethnic background as the restaurant. Ethnic restaurants specialize in ethnic
or national cuisines. For example, Greek restaurants specialize in Greek cuisine.
12. Specialty Restaurants/ Theme Restaurant
 feature a particular kind of food that is usually theme related. E.g. Sea food
restaurants, vegetables, sandwiches, etc.
13. Celebrity Restaurants
 Generally has an extra zing ( energy) to them – a winning combination
of design, atmosphere, food and perhaps the thrill of an occasional visit
by the owner(s).
14. Casual dining
 (or sit down restaurant) is a restaurant that serves moderately priced
food in a casual atmosphere.
 casual dining restaurants typically provide table service.
 Casual dining comprises a market segment between fast-food
establishments and fine-dining restaurants.
 Casual-dining restaurants often have a full bar with separate bar staff,
a full beer menu and a limited wine menu.
15. Fast casual
• are primarily chain restaurants, such as Chipotle Mexican Grill and Panera Bread.
• More of the food is prepared at the restaurant than is the case at fast food chains.
• Fast casual restaurants usually do not offer full table service, but many offer non-
disposable plates and cutlery.
• The quality of food and prices tend to be higher than those of a conventional fast
food restaurant but may be lower than casual dining.
• Premium casual they originate from Western Canada and include chains such as
Cactus Club Cafe, Earl's and JOEY.
• Premium casual restaurants are described as upscale fast casual.
• Similarly to casual dining, they typically feature a dining room section and a lounge
section with multiple screens.
• They are typically found downtown or in shopping districts.
• Premium casual restaurants carry a wide range of menu options including burgers,
steaks, seafood, pizza, pasta and Asian foods
17. Brasserie and bistro
 this has evolved from the original French idea of a type of restaurant
serving moderately priced hearty meals—French-inspired "comfort
foods"—in an unpretentious setting.
 In the United States, bistros usually have more refined decor, fewer
tables, finer foods and higher prices. When used in English, the term
bistro usually indicates a continental menu.
Destination restaurant
This is one that has a strong enough appeal to draw customers from
beyond its community.
 The idea of a destination restaurant originated in France with the
Michelin Guide, which rated restaurants as to whether they were worth
a special trip or a detour while one travelled by car in France.
Tabletop cooking
• Customers are seated as in a casual dining setting.
• Food items are prepared by the establishments for cooking on embedded gas
stoves, induction cookers, or charcoal grills; the customer has control over the
heating power of the appliance.
• Kaiten (Conveyor Belt Restaurant) a conveyor belt restaurant is probably high
up on the list of many travellers to Japan, due to their near-mythical status as a
uniquely Japanese culinary experience. They are usually considerably less
pricey.
• Food truck -The food truck is a vehicle equipped with cooking appliances that
offers food of any kind from ice-creams to hamburgers and pizzas.They are
particularly popular in the US, while in Europe they are starting to spread.
• Pop-up restaurant -they have odd locations. They usually disappear after a few
days or months. Example of this are the restaurants put up during trade fairs.
• KINDS OF FOOD SERVICE: Food service has a number of different
styles of service. Style of service should be selected based on the type
of food being served. There are various methods in which the service
of the food can be done on the guest table. The two most popular
food service styles are ‘Pre – plated service’ and ‘Silver service.’
1.Table Service - Guests are seated by a host or hostess. Order (food and beverage) are taken by the
servers at the table. Soiled dishes are cleared by servers or bus persons.
Forms Of Table Service:
• Silver Service/Platter to Plate/English Service/ Butler Service
• Combination of Russian and family style service. Food is presented on a tray with handle. Trays are
carried by butler or server. Food is serve at the left side of the guest moving counter clockwise
direction.
• This involves the presentation and service of food to the guest by the restaurant staff from the food
platter or dish to the guest plate, with the help of a service gear. Always done from the left-hand side of
the guest. Professional silver service is all about mastering the technique of using service gear held in
the right hand to transfer items to the guest plate from a service dish held in the left hand.
Pre-Plated Service/American Service
• A service of pre-plated food to the guest by the restaurant staff carried out from the right-hand side of
the guest. This demands the service staff to be skilled in carrying plates without disturbing the food
arranged on them. Usually involves carrying two or three plates in the left hand and no more than four
plates in the right hand at a time. Usually practised in coffee shops or restaurants serving Western
cuisine. Characterized by portioning all the foods on the plate in the kitchen. It is the fastest of all form
of service and requires the least amount of skills of food attendant. Equal portioning and uniformity in
plate presentation must be given attention.
• Gueridon Service/ French Service
• The term ‘Gueridon’ means a trolley used for the preparation or finishing of
food.
• A trolley is used to cook various ingredients, involving a lot of showmanship
such as flambé, carving etc.
• Done next to the guest table.
• Can either be an elaborate piece of moveable furniture or a simple dining
table. The gueridon contains small heating utensils called “RECHAUD”. This
service requires a high level of competency and showmanship of restaurant
service staff. Russian Service/ Platter Service Food, which usually consists of a
whole roast, is presented to the host, then taken back to the side station by
the service staff, which is then served to the guests. Characterized by food
being cooked and pre – portioned in the kitchen. All foods is place and
presented to the guest on silver platter. It is commonly used for formal sit-
down meals where all the guest are having the same menu.
• Banquet Table Service
• Very similar to ordinary table service in that a server brings food to the guest table. However,
banquet service often requires transportation of food from the central kitchen. Food may be
plated in the central kitchen and moved in special heated carriers to the dining area, or it may
be transported in bulk to a small serving kitchen adjacent to the dining area and plated there.
Family Service
• A very simple method of service in which the serving dishes are presented to the guests and
placed on the dining table, allowing the guest to select and serve himself. Family style service
involves bringing various food items in sufficient quantities for table of six, eight, twelve, nor
more diners. Food is passed from person to person, like a traditional family diner
Buffet Service
• A huge presentation of food items, hot and cold, different cuisines. The service staff positions
itself behind the buffet and assists the guests by plating their food
• for them as they select it, using the silver service technique. Foods are stocked in a warmer
called “CHAFING DISH” which are properly arranged from light to
• heavy. Salads and cold dessert can be displayed in separate area to hold its desired
temperature
2. Cafeteria - Like buffet service, guest pick up their own food and take
it to the table. The difference between the two is that cafeteria style
has employees “dishing up” for customer, where as buffets are usually
self-service. Cafeterias also have permanent serving counter, but
buffets usually are temporary.
3. Room Service - is associated with hotels, where guests can order a
meal from a menu and have it brought to their room.
4. Quick Counter Service Or Fast-food - characterized food service
operations where the customer stands at the counter, place their order,
pay wait while the order assembled, and then receive their order.
5. Traditional Counter Service - It represents an earlier form
of ordering and receiving food quickly than is found in
restaurant with table service. Customers, particularly single
customer, not waiting to take and wait for the server, can sit
on a stool at the counter. There they are served by a person,
often a short order cook.
6. Take Out - Is generally applied to table service restaurants
that offer food to customers who prefer to take it home and
eat there.
7. Delivery Service - Prepared food is brought to the
customer’s home
8. Carhop Service - Customers drive into the restaurant parking
lot but remain in their cars. Order are called into an intercom
or are given directly to the carhop who comes to the driver’s
side window. The carhop returns with the food, present the
check, and collects payments.
9. Drive Through - Customers place and order through a
microphone, drive toward a window, pay, and receive their
order. A variation on the system uses two windows, one pay at
the next to receive food
F.) BAR AND BEVERAGE
 Bar - It is where beverages are served, entertainment and relaxation
 Beverage – a drink/ liquid intended for human consumption.
Alcoholic Beverage contains ethanol/ ethyl alcohol and is categorized
into (1)Fermented and
(2)Distilled alcoholic beverage/spirit.
Beverage experts:
 Bartender – very familiar with the preparation of mocktail, cocktail
and maybe also flairtending (juggling of bottles)
 Barista – coffee maker rather expert.
 Sommelier – wine exper
Drinks Offered to Clients:
1. Beer – types: lager, ale, porter, stout
2. Wine – types: still/ table, fortified/dessert, aromatic, sparkling
3. Mocktail – alcoholic drink that can be prepared through stirring,
shaking, blending or layering.
- ingredients include: liquor/ spirit + liqueur/modifier + juices/ mixers
4. Cocktail – non-alcoholic drink preferably for below 18
- ingredients include: liqueur/modifier + juices/ mixers
5. Non-alcoholic beverages
• TYPES OF BARS:
1. Restaurant/ Hotel Bars
- they accommodate visitors from all over the world, and they rarely have a theme attached to
them. They may or may not have food (they usually do, however, at least have snacks), and
because their patrons can literally be from any place on the earth, they work extra hard to
make sure they have a large inventory of liquor in stock at all times.
- These bars are usually very basic in design, size, and style; however, their bartenders and
waitresses tend to be very friendly because they realize that their
customers are their livelihood. They work hard to accommodate all types of customers, so,
whether you want a cold beer or a White Russian, they can supply it to you.
The bars are basic yet friendly, which is one of the many reasons even people who live in the
area often patronize them.
• Public bar - A bar which is located in lobby or public area were people move is more is has
luxury décor and lavish furnish with excellent bar tenders to enjoy varieties of beverages it
cost more.It is located in public area or lobby of a hotel, large in size and reasonable in rates
• Lounge bar - It is small in size. It is more comfortable and having cherished atmosphere. It is
expensive and meant for elites
2. Live Music Joints/
-. They are usually extremely crowded and can even smell a little funny, mainly
because of the number of people found there on any given night. If you’re over the
age of 30, you might find these places incredibly annoying, especially because the
music is so loud that you can’t hear anyone speak, even if they are yelling at you.
• Music Bar - A music bar is a bar that presents live music as an attraction.
• Nostalgia Bars
• These are bars that are, quite literally, old.
• They usually have yellowed newspaper articles and old black-and-white photos on
the walls, and they never seem to know how to make any drink except basic beers
and wines. You can’t get fancy with them because they are very basic in design
and overall feel, and if you want a drink that was popular decades ago, they are
certain to be able to make you one.
4. Plastic Bars
- these are very basic bars that some people describe as places that are
missing a soul.
- They are often called preppie bar, yuppie bars or fern bars, and if there is a
frozen daiquiri machine in the establishment, it can be called a plastic bar.
- They are not unique or even authentic, and instead they are very basic in
what they offer; however, they do have booze – and plenty of it.
5. Specialty Bars
- these bars usually center around a certain drink, such as a martini bar, or
even something else that is unique, such as cigar bars.
- these are extremely popular because with all of the cities and towns
outlawing smoking in various public places, they are the one place you can go
and enjoy a nice cigar along with a glass of brandy or scotch.
6. Sports Bars
- this bars aren’t just for men anymore, but if you’re a female, you have to
accept the male species for what he is because he will demonstrate his
testosterone-laden
self in one of these places every time. Made for watching sports, drinking beer,
and little else, sports bars usually have large television screens showing several
football
or baseball games, and when it comes to the playoffs, regardless of the sport,
they are extra crowded.
- They often have menus shaped like sports equipment and food items named
after local teams or even ballparks or stadiums, and the best part is that the
newer oneshave a very different ambiance than the sports bars of long ago. At
one time, sports bars were raunchy and always consisted of drunk men getting
into fights on a nightly basis, but that is no longer the case.
7. The College Bar
- these are located within walking distance of the campus, which means
you can get there even if you don’t have a car. College bars are a little
on the rowdy side, but that seems to be what most college students
like about them.
- The nicer ones have complete menus as well, so you can get your fill
of great food and lots of drinks every time you go there. Most of all,
college bars provide you with a unique experience that you are unlikely
to forget, even after you go home, and they will be one of the things
you’ll miss about your college days years from now.
8. The “Full of Itself” Bar
- These bars are very similar to the vertically challenged bars in that
they are there to cater to a unique category of people. If the bar you
visit calls bartending “mixology” and charges expensive for a drink, it
can be listed under this category. The only negative thing about these
bars is that they are often overpriced, have cocky and arrogant staff,
have no comfortable chairs to sit in, and the music is often way too
loud
- they often have live entertainers that you can enjoy while you’re
sipping on your cocktail, but the music usually consists of local artists,
so you get what you get. Of course, if you’d rather drink alone, these
are great places to be because they don’t always have a lot of locals in
them unless you live in an area where everybody has money.
9. The High Concept Bar
- Usually found only in bigger cities such as Los Angeles and New York
City, high concept bars often have a special draw that includes
something very unique. These bars are great for business because they
are often frequented by tourists who have plenty of money to spend,
and if you want an expensive thrill or feel like taking advantage of the
newest trends in nightlife novelties, they are the place to be.
- They are usually good for people who like to feel more important than
they really are, or people who have too much money and don’t know
what to do with it, but they can also be enjoyed by people who simply
love being in an exciting and lively atmosphere. The crowds found in
these types of bars come from all over, especially in cities such as
Singapore and New York, and their larger-than-life, expensive “feel”
attracts millions of people every year.
10. Cabaret
- is a form of entertainment featuring music, comedy, song, dance,
recitation or drama. It is mainly distinguished by the performance
venue (also called a cabaret),
such as in a restaurant, pub or nightclub with a stage for performances.
The audience usually sits at tables, often dining or drinking.
Performances are usually
introduced by a master of ceremonies or MC (spelled emcee in the
U.S.). The entertainment is often (but not always) oriented towards
adult audiences
11. The Neighborhood Dive/ Bar
- these are usually filled with locals and have a great sense of comradery about
them.
- These dives usually have dartboards and jukeboxes in them, and they rarely
have a theme or concept attached. Their patrons are usually locals and
regulars, and, in fact, often these are the only people who know that the bar
exists. The fact that they serve inexpensive drinks and are usually located in a
convenient spot near where a lot of these people live contribute to their
popularity, and the clientele tends to be close-knit and have a lot in common.
- A dive bar is a type of bar or pub. Dive bars generally have a relaxed and
informal atmosphere—they are often referred to by local residents as
“neighborhood bars,” where people in the neighborhood gather to drink and
socialize. Individual bars may be considered to be disreputable, sinister, or
even a detriment to the community.
12. The Pub
- Pubs are larger and cleaner than neighborhood dives, and their food is usually better as well.
They serve both locals and tourists; in other words, anyone who didn’t grow up close to where the
pub is located. People drink a lot in a pub, but it’s rare that you see someone up-chucking on
themselves or their neighbors.
- A pub formally public house (a house “open to the public”, as opposed to a private house), is a
drinking establishment fundamental to the culture of Britain, Ireland, Australia, Newfoundland,
Canada and New Zealand. In many places, especially in villages, a pub can be the focal point of the
community. The writings of Samuel
Pepys describe the pub as the heart of England.
- They are very cozy and a great place for people to relax, but if they have a karaoke machine or a
karaoke night, the clientele can be a little rowdier. Pubs have affordably priced food and drinks,
including the greasy cheeseburgers that everyone loves, and you can either sit at the bar and flirt
with the bartender or sit at a table and order your food and drinks.
• The Irish Pub - they usually have a wide variety of whiskey and beer that comes straight from
Ireland. They have great ambiance and a great overall feel that stresses fun and relaxation. There
is also the possibility of some great music to enjoy while you’re there, which can include musical
instruments such as guitar, fiddle, and some of the instruments made with pipes, such as
uilleann or bodhran pipes.
13. Vertically Challenged Bars
- this doesn’t only mean the shape and size of the bar, but there are
also underground bars that are frequented by a certain type of
clientele. Bikers, fur-wearers, dwarfs, leather enthusiasts, and even
people obsessed with 80s icons go to these types of bars, and they are
usually found in dank basements six feet under.
- There are even bars which specialize in playing a certain recording
artist’s songs 24 hours a day, seven days a week, but the people who
visit these bars never seem to get tired of the songs. These bars are
sometimes difficult to find, and, in fact, many times only the locals
know about them.
14. Brewbar or Beer Bar
- They provide several different beers with a theme. Choose local,
imports, or a mix. Also includes beer information and pairing notes along
with pairing
accompaniments, ie: our cheese fondue, bar snack mix, olives & peppers.
- A brew pub/ brewbar has an on-site brewery and serves craft beers.
15. Wine Bar
- A wine bar is an elegant bar that focuses on wine rather than on beer or
liquor. Patrons of these bars may taste wines before deciding to buy
them. Some wine bars also serve small plates of food or other snacks.
16.Comedy bars
- specializing in stand-up comedy entertainment
17.Dance bars
- which have a dance floor where patrons dance to recorded music.
Typically, if a venue has a large dance floor, focuses primarily on
dancing rather than seated drinking, and hires professional DJs, it is
considered to be a nightclub or discothèque rather than a bar.
• Salsa bars, where patrons dance to Latin salsa music
• Topless bars, where topless female employees dance or serve drinks.
In India, these bars are called dance bars, which is distinct from the
type of "dance bar" discussed above.
• Gay bars, where gay men or women dance and socialize
• Karaoke bars
• with nightly karaoke as entertainment