Food & Beverage cycle TYPES OF FOODSERVICE BUSINESS

1. Dr. Hany Atef
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TYPES OF FOODSERVICE
BUSINESS

2. TYPES OF FOODSERVICE
BUSINESS
• Food & beverage businesses are found in
hotels, cruise ships, schools, hospitals,
airlines, train and employees cafeterias
and grocery stores (salad and soup bars).
• The food & beverage industry categorizes
foodservice businesses into three main
groups:
• 1. Commercial
• 2. Institutional
• 3. Consumer business
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3. • Commercial Foodservice
• Commercial foodservice consists of food
and beverage businesses that compete for
customers. These businesses are designed
to make a profit.
• Restaurant is a business establishment
where meals or refreshments can be
purchased.
• Commercial food & beverage businesses
can be organized into four categories:
• 1. quick service restaurants
• 2. full-service restaurants
• 3. hotel
• 4. club food services
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4. • Quick Service Restaurant
• A quick service restaurant provides
customers with convenience, speed, and
basic service at low prices.
• A major feature is self-service, usually by
carrying their food to their tables. Fewer
employees.
• Quick-service restaurants included fast food
restaurants, cafeterias, buffets, and carryout
restaurants.
• A fast food restaurant generally has a
counter where you place your order and
wait for it.
• Have the following characteristics:
• 1. small number of menu items
• 2. prepared in 3 to 5 minutes
• 3. small dining rooms
• 4. high tech foodservice equipment
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5. • Cafeterias and Buffets
• A cafeteria is foodservice in which the food
is displayed along a counter called a
service line.
• Servers are stationed along the serving
line.
• A buffet consists of food displayed on
tables.
• Servers keep the food stocked.
• Customers walk around and serve
themselves.
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6. • Carryout Restaurant and Full-Service
Restaurant
• A carryout restaurant specializes in
preparing food for customers to take with
them to eat at home or elsewhere.
• Some carryout restaurant also offer delivery
services.
• A full-service restaurant is a restaurant in
which customers are seated at a table, give
their orders to a server, and are served
their foods at the table.
• Two major categories are:
• 1. Fine dining
• 2. Casual
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7. • Fine Dining and Casual Dining Restaurant
• A fine-dining restaurant emphasizes the
highest quality in service, ingredients, and
atmosphere.
• Prices are high, usually small, seating for
fewer than 100 and have chefs.
• Casual dining restaurant include all full-
service restaurants that are not in the fine-
dining category.
• These restaurants range from budget to
expensive, and from more casual to more
formal. Include single-item restaurant,
ethnic restaurants, and family restaurants.
• Family restaurants cater to the need of
families and emphasize variety and
comfort.
• Family restaurants usually serve breakfast,
lunch, and dinner with an extensive menu.
• Home cooking is popular in family
restaurants. This refer to comfort foods &
American dishes (meatloaf, mashed
potatoes & apple pie).
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8. • Catering and institutional foodservice
• Catering is the provision of food and
service for special events.
• Two categories of special events:
• 1. Business (conventions, meetings,
receptions award dinners, and company
parties)
• 2. Social (b-day parties, weddings,
proms, anniversaries, holiday celebration,
graduation, reunions & charity events.
• Institutional foodservice consists of food-
service provided to customers in an
institution.
• An institution is a place such as a school,
hospital, the military, or prison. Institutional
food-service mainly serve customers who
are not able or don’t have time to seek a
commercial food and beverage business.
• Example: school, hospital, factory
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9. • Institutional Foodservice
• Organized into three categories:
• 1. school
• 2. health care
• 3. business
• Managed:
• In-house foodservice (run by institution)
• Contract foodservice (institution hire an
outside company to run its foodservice).
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10. • School and Health Care Foodservice
• School Foodservice consists of meals
that are served to students who attend
school.
• They used the cafeteria style service.
• Many educational institutions have
arrangements with commercial foodservice
to offer foodservice w/I their institution.
• For examples.: child care centers, public
schools, colleges, universities, technical
schools and summer camp.
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11. • Health care foodservice is foodservice
that takes place in hospitals, nursing
facilities, senior citizens/retirement
communities and assisted-care
residents.
• The food service must provide all the
calories and nutrients that patients need to
restore and maintain health. Many of the
patients require special diets.
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12. • FOODSERVICE WITHIN A CONSUMER
BUSINESS
• Business foodservice consists of
foodservice provided in a business for the
convenience of people who at the
business.
• Example.: an employee cafeteria in an office
building, military bases, and prisons.
• Must be inexpensive.
• Foodservice within a consumer business is
a food and beverage business located in a
consumer business, such as a movie theater,
sports arena, or museum.
• A food and beverage business located in
another business is often called a food and
beverage operation or a food and beverage
outlet
• The foodservice within a consumer business
help the consumer business provide better
customer service. Food service within
consumer businesses can be grouped into 3
categories (recreation, retail, and
transportation).
• Recreation and Retail
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13. • Recreation foodservice includes all
foodservice offered as part of a
recreation business.
• Examples included sports arenas, zoos,
movie theater, and museums.
• Retail foodservice includes all
foodservice offered as part of are retail
store or shopping center.
• Can be found in shopping malls, Individual
retail stores, bookstores, grocery stores,
gas stations,
• truck stops, and convenience stores.
• Many sports and entertainment
• facilities offer fine-dining services.
•
• Transportation
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14. • Foodservice on the Transportation
• Airplane food, dining cars on trains, cruise
ships.
• Foodservice in the Station
• Restaurants in airports, and railroad stations.
• Food service in stations are designed for
• travelers.
• 12 Functions in Foodservice
• Menu Planning
• Production
• Service
• Purchasing and Receiving
• Food Safety and Sanitation
• Management
• Marketing and Sales
• Human Resources
• Accounting
• Security
• Safety and Emergency Procedures
• Engineering and Maintenance
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15. • Restaurant Concepts
• A restaurant concept is the whole idea of the
restaurant of the restaurant chain.
• The restaurant concept includes the theme,
target market, location, décor, ambiance, and
service style of a restaurant business.
• A theme is a specific idea around which
something is organized.
• The theme organizes everything the restaurant
does.
• The theme is carried out in the décor of the
restaurant, the uniforms that the serves wear,
the type of food it serves and the look of the
menu.
•
• The restaurant concept also includes the types
of customers that the restaurant wants to
attract.
• A market consists of all the people who could
potentially buy what you are selling.
• The goal of every business is to meet the
needs of the market.
• It is useful to divide the market into subgroups
with similar needs
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17. • CUSTOMER FEEDBACK
• It is extremely important to know how
customers feel about your food and
beverage.
• Managers need to know if their customers
are satisfied.
• If customers are not satisfied, the manager
need to know why.
• Once the manager knows why, the business
can work to improve customer satisfaction.
• Examples (comment cards, mystery
shoppers)
The satisfaction may be:
- Physiological needs
- Economical needs
- Social needs
- Psychological needs
- Convenience needs
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18. • Food Service Styles
•
• History of Serving
• Basic serving skills haven’t changed since
Egyptian Pharaohs.
• Until late 17th century, table service of all
skill levels practiced in private residences.
• Staff was bonded (owned), apprenticed or hired
• Paid with room and board and perhaps menial
wages
• expected to always be available
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19. • History of Serving, con’d
• American Service History
• Influx of French Royalists to America following
French Revolution
• Thomas Jefferson-traveled to France, interest in
French foods and wine
• Prior to French influence, American service was
rudimentary and rustic
• America’s democratic society didn’t highly
regard serving traditions
• European immigrants located in major cities
where financial and professional aspects of
service were appreciated
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20. • French Service History
• Traditions begun by Catherine de Medicis of
Italy when she married Henry II of France in
1533
• Following French Revolution, late 1700’s, chefs
and maitres d’hotel employed by French nobility
left for other parts of Europe
• As with their cuisine, French prided themselves
on quality table service which enhanced meal
pleasure
• This pattern of skills still exists today as French
service
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21. • 5 Major Styles of Table Service
• French
• Russian
• American
• Buffet
• Family Style
• Dining Room Brigade
(Brigade de Service)
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23. • French Service
• Basis of evolution of all other styles
• Most detailed of styles
• Purest form-6 person dining room brigade
• Seating
• maitre d’hotel selects station and assigns guests
to table-can designate guest status
• Menu Presentation
• principal server presents menu, takes preliminary
beverage order (cocktail or aperitif)
• table captain takes food orders
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24. • Wine selection
• wine steward offers wine list, offers suggestions
for appropriate wine choices
• wines may be purchased by glass or bottle
• Table Service
• 8 courses served: appetizer, soup, fish,
intermezzo sorbet (clear palate), meat, salad,
dessert, cheese
• principal server and bus person responsible for all
table clearing and resetting
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25. • Table-Side Cooking
• traditional in French service for salad, some
entrees and flambeed desserts
• principal waiter works from geridon (roll cart)
with a rechaud small open flame heating unit
•
• Generally used for banquets that involve
table seating for 6-12 guests
• All food fully prepared in kitchen and
arranged on serving dishes
• Servers bring food to table and distribute
by portion to guests
• Entrees are placed on platters
• Vegetables and starches placed on
escoffier dishes (2 compartments)
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26. • American Service
• Most prevalent in American restaurants
• Dramatically reduces number of servers
• All food cooked and plated in kitchen
• Stainless steel covers used to keep food
warm in banquet service
• Minimizes serving equipment and cleanup
• Food portions tightly controlled, aiding
profitability
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27. • Buffet Service
• Variety of food items set on tables
• Guests help themselves
• Many are “all-you-can-eat”
• Some offer carving stations and service
staff to assist guests
• Elaborate decorations add visual appeal
and reinforce cuisine or theme
• Informal-guests pick up flatware; Formal-
place settings at table; wait staff-
beverages
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28. • Family Style Service
• Often called English service
• All food brought to table on platters or in
bowls
• Guests pass the dishes and serve
themselves with serving utensils
• Increases possibility of spread of disease
• Local health and sanitation laws prohibit...
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29. • Rules for Table Service
• Serve food with left hand from guest’s
left
• Beverages - right hand from guest’s
right
• Women first, oldest to youngest;
children; men
• Position plates attractively, entrée in
front of guest
• Clear dishes-right hand, guest’s right
• Guest moving knife and/or fork to top of
plate indicates completion and removal
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30. • Optional Service Rules
• Dessert service
• for visual impact, serving tray or dessert cart
• soft desserts, already dished
• desserts on carts or trays are pre-portioned and
on plate
• Salad service
• if separate course, set in front of guest
• if served with another course, place to left
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31. • Optional Service Rules
• Dessert service
• for visual impact, serving tray or dessert cart
• soft desserts, already dished
• desserts on carts or trays are pre-portioned and
on plate
• Salad service
• if separate course, set in front of guest
• if served with another course, place to left
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32. • Table-Side Preparation
• also used by many full-service American
restaurants
• examples: Caesar salad, flaming cherries jubilee
• servers should always have careful instruction
and practice
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33. •The Serving Profession
•Servers among most important staff
members-direct contact with guests
•Poorly trained servers-low sales, no-return
•Satisfaction in gratification of helping
people enjoy themselves
•Demanding on time and energy
•6-7 days per week
•12-14 hour days sometimes required
•often working when friends are “off”
•
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35. • Banquets
• Banquets are special functions organized
for professional, social or state occasions.
Banqueting is the service for these functions
and is different from the usual service
offered in restaurants. Normally such
functions are organized when the number of
people involved are fifteen or more. The
types of functions normally are:
•
• Professional
• Luncheons Company, Clubs.
• Conferences National or
international, Seminars, Training Courses.
• Meetings Board Meetings,
Press, Professional Associates, Dealers.
• Exhibitions Painting, Sculpture,
Fabric, Books, Sales, etc.
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36. • Taking a Banquet Booking
• A booking is taken on a special information
sheet called a Function sheet or Function
Prospectus. The type of information
recorded is
•
• Name of Booking Party.
• Name of the person to whom the bill is to
be sent to.
• Nature and type of function.
• Date of function.
• Time of function.
• Number of people expected and number
guaranteed. A guaranteed number is the
minimum number of people for whom a
charge will be made.
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37. • Taking a Banquet Booking
• Menu-type of service required.
• Wines, alcohol and non-alcoholic drinks to
be served.
• Types of table layout.
• Special arrangements such as, band,
microphones, lectures, raps, flowers, ice-
sculptures, etc.
• Seating plan and named of guest for state
banquets.
• Type of menu.
• Price to be charged per person.
• Price for hall and special arrangements.
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38. • Banquet Menu
• There should be menus for each type of
occasion. The choice should be large, varied
and within a wide price range. Sometimes two
or three menus are offered for each type of
occasion. Each menu is well balanced offering
vegetarian and non-vegetarian dishes. A
typical lunch or dinner menu would offer:
• Hors d’ oeuvre
• Soup
• Entre
• Sweet Dish
• Coffee
• Guests may add other courses according to
their choice and budget. Care must be taken
that the Menu Card is carefully and attractively
designed. The Person-in-charge of banquet
booking must be fully conversant with the
preparation and presentation of each dish.
• The banquet wine list must offer a good range
of wines. However, ensure that stocks are
available before committing any wine.
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39. • Banquet Table Layouts
• The type of layout is dependent upon
•
• Nature of function,
• Number of covers required,
• Size of hall allocated,
• The desires of the guest,
• The type of service to be provided.
•
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40. • Procedure to Service a State Banquet
•
• Reception and Preliminaries
•
• It is customary for a banquet to be
preceded by a cocktail.
• Snacks are served and the cocktail lasts
usually for half an hour.
• The table plan is usually displayed at the
reception room where cocktails are served.
• The toastmaster or announcer bangs his
gavel three times before announcing, “Mr.
Chairman, My Lords (in order of
importance) Ladies and Gentlemen, dinner
(or lunch) is served” in a loud clear, formal
tone of voice.
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41. • Dining Room Preliminaries
• The doors of the banquet hall are opened
and guests take their seats.
• The waiting staff stand at attention at their
respective stations.
• The announcer calls guests attention and
announces the service meal.
• Once this has been done the meal begins.
•
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42. • Mise-en-place
•
• All cutlery should be on the table arranged
neatly for the number of courses to be
served.
• Fruit knives and fork are not kept but
placed on the sideboard.
• Various wine glasses are kept.
• Water goblets are placed (liqueur and
cordial glasses are never placed).
• Salt and pepper shakers and the bread and
butter are placed on the table before the
guests enter.
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43. • Mise-en-place
• The name of the guest is written on cards,
which are placed at the head of the cover
where the guest is to sit.
• Seating should be arranged such that
gentlemen and ladies are seated
alternately. Husband and wife should sit
opposite each other.
• A station number-stand should be placed
prominently for easy identification of
waiters.
• Napkins should be attractively folded for
each cover.
• Flower vases with fresh flowers should be
placed on tables.
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44. • Space and guest per waiter
• Usually a banquet table accommodates
three to six guests on each side.
• Space between covers should be a
minimum of 20” and a maximum of 32” per
cover (24” ideally).
• Space between tables should be a minimum
of 4 ½ feet (6 ft ideally).
• Two waiters are allocated to 8-10 covers.
• The wine waiter may serve upto 30-35
covers.
• The banquet supervisor normally stands
behind the chairman during the meal.
• The manager stands right opposite the
banquet supervisor for signals or
instructions.
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45. • Timing and Movement
• The waiters stand at the allotted station
when the guests arrive in the banquet hall.
• Waiter No. 1 behind chair No. 1 of his table
and waiter No.2 behind chair No.2 of his
chair.
• Waiters draw the chairs out to enable
guests to sit. Ladies are given first
preference.
• The wine waiter stands near the last chair
of the table and also helps in the seating of
the guests.
• After all guests are seated the banquet
manager signals the function supervisor to
commence service.
•
• Note: Timing is the most important element
in this service, which should be done with
precision and grace.
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