INTRODUCTION TO FOOD

AND BEVERAGE
INDUSTRY, GOAL
SETTING, AND COURSE
OVERVIEW
Food and Beverage Services and Procedures
Introduction

■ Food has been processed for nearly as long as it has been used. In early times, humans
used to dry or smoke meat or other foodstuff in order to preserve it for longer periods of
time. Salt preservation was also very common in the diet of sailors and soldiers during
those times. Food processing essentially remained unchanged until the 19th century
with the invention of canning by Nicholas Appert and pasteurization by Louis Pasteur.
Both of these innovations changed the way that food was processed into a longer lasting
food product that was canned or bottled.
Introduction

■ During wartime, the food and beverage industry shifted, as food is often a precious
commodity. Prices were determined by availability and regulation. Most countries
involved in World War II rationed food and regulated prices in order to stabilize the
economy. This increased innovation in the food processing segment with the inventions
of food coloring, juice concentrates, artificial sweeteners, and more advanced
preservatives, such as sodium benzoate. These innovations led to the current food
processing market in place today with convenience foods, such as frozen TV dinners
and instant meals, prepared snacks, and other instantly available foods.
Introduction

■ The food distribution segment of this industry is fairly new. Prior to the industrial
revolution, consumers typically ate what foods were available to them in their regional
market. Foods were processed from these markets and used for journeys out of them.
With the increased transportation of the industrial revolution, such as railroads and
barges, as well as the concurrent rise in technology such as canning, it became feasible
to transport food from one regional market for sale in another. Today, the industry
segment has evolved even further due to increased transportation technology such as
airplanes.
Introduction

■ The food and beverage industry includes restaurants, cafeterias, cafés, fast-food joints, pubs,
delis, food manufacturing operations, catering businesses, food transportation services, and
more. Work in this industry can range from packaging to preparing, transporting, and serving food or
beverages.

■ Packaging is often shift-work based in factories. Like other manufacturing work, it can involve
physical labor, as well as working with machinery. You'll be asked to follow specific food safety and
sanitization guidelines.

■ Working in food and beverage preparation can include making coffee, juices, sandwiches, hot food,
and more. Some chef jobs require a diploma in chef training or culinary management, but many food
preparation jobs do not require any post-secondary education, and skills can be learned as you work.
Goal Setting

This module allows you to explore the food and beverage industry and the underlying
concepts of it. At the end of this learning module, you are expected to demonstrate the
following competencies:
 
■ learn the effects of tourism in the food and beverage industry
■ understand and apply the concepts of basic etiquette, importance of hygiene in food and
beverage industry
■ classify the different types of menus and services
Course Outline

■ Week 1 – Introduction to Food and Beverage Industry, Goal Setting, Course Overview
■ Week 2 – Growth of Tourism Industry and Types of Hotels
■ Week 3 – Classification of Catering Establishments (Commercial and Non-commercial)
■ Week 4 – Food and Beverage Operations
(Week 5) – Prelim Examination

■ Week 6 – Hierarchical Structure of Food and Beverage Service Staff

■ Week 7 – Attitudes and Attributes of Food and Beverage personnel and competencies.
■ Week 8 – Importance of hygiene in Food & Beverage Service
■ Week 9 – Basic Etiquette
(Week 10) – Midterms Examination
Course Outline

■ Week 11 – Types and Usage of Equipment - Furniture, Chinaware, Silverware. Glassware, Linen &
Disposables, Special Equipment etc.
■ Week 12 – Introduction to Menu Knowledge
■ Week 13 – Classical French Menu
■ Week 14 – Table Service –English / Silver, American, French, Russian Self Service – Buffet & Cafeteria
(Week 15) – Pre-Final Examination
 
■ Week 16 – Breakfast Services: Types of Breakfast
■ Week 17 – Classification into Non-Alcoholic & Alcoholic Beverages
(Week 18) – Final Examination
References:

■ Food and Beverage Industry | The Working Centre. (2015). Theworkingcentre.org.

https://www.theworkingcentre.org/food-and-beverage-industry/700
■ ‌ “GlobalEDGE.” Msu.edu, 2019,
globaledge.msu.edu/industries/food-and-beverage/background.