TOPIC 5: FOOD AND

BEVERAGES SECTOR
Types of Restaurants
1. Family or Commercial - wide menu with a price range that appeals to an
average family income. Bright décor. Parking necessary.
2. Coffee Shops – fast-food service. Simple décor; prices low. Office bldg. or
mall. Staff often minimally trained. Peak periods are lunch and coffee breaks.
3. Cafeterias – Self-service is typical. Limited menus of soups, entrees,
desserts, and beverages. Large preparation area. Fast service necessary to
handle the traffic volume. Operating hours will depend on the location.
4. Gourmet – require higher initial investment (ambiance and décor). Large
prep. area. Fast service. Operating hours depends. Menu and wines carefully
planned. Evenings emphasized. Word-of mouth and repeat business are key.
5. Ethnic – feature food of a specific region/country. Ethnic motif. Must serve
authentic cuisine and prepared by knowledgeable. Budget to high prices.
Initial investment is high. Evening operating hours.
Types of Restaurants

6. Fast-Food – 20% increase in past 2 decades as people became more mobile.

Franchising is common. Limited menu with low prices. Long operating hours
daily. Well-trained staff; franchisor sets service and food quality standards. Less
waste and lower labor/dishwashing costs. Pioneer in food-operating systems.
7. Deli Shops – provide delicatessen food service (cold meats and cheese with
takeout sandwiches and salads). Capital investment low. Low labor costs.
8. Buffet – completely self-serve basis. Usually all you can eat hot and cold food
for 1 price. Food and service staff kept minimal. Cater to families. 5-11pm
schedule.
9. Transportation – natural link with food service (routes, buildings, vehicles).
Cater to groups. Require cafeteria or buffet type of facilities for a swift service to
continue journey.
Logistics
- to produce hot meals, they have to prepare specifications for recipes,
ingredients, cooking methods, and temperatures, and labor for each flight.
FORECAST.
- Preliminary meal counts are usually prepared 24-72 hours ahead so that food
supplies can be bought.
- Menus must be carefully selected for each flight to avoid serving the same meal
to a passenger on 2 succeeding segments or on a round trip.

The popularity of airline catering was brought about by the establishment of

airline galleys and flight kitchens.
References:

Lansangan-Cruz, Z. (2019). Microperspective of Tourism and Hospitality.

Rex Book Store.

https://www.alamy.com/stock-photo/airplane-galley.html?sortBy=relevant
https://conelmorrofino.com/restaurantes-mas-raros-del-mundo/los-
restaurantes-mas-raros-del-mundo-a380-in-flight-kitchen/
https://www.flickr.com/photos/renzopix/5626157491