Upload
kuala-lumpur-malaysia
View
55
Download
0
Embed Size (px)
Citation preview
UNIT 1UNIT 1
FOOD AND BEVERAGEMANAGEMENT
THE FOODSERVICEINDUSTRY
THE FOODSERVICEINDUSTRY
PREPARED BY:NORHASIMAH BINTI HAMIM
SCHOOL OF HOTEL MANAGEMENTFACULTY OF HOSPITALITY AND TOURISM MANAGEMENT
Slide 2 of 20
UNIT 01: THE FOODSERVICE INDUSTRY
LEARNING OUTCOMESLEARNING OUTCOMES
At the end of this chapter, students will be able to:
Define the importance of food and beverage operations in the foodservice industry;
Discuss the types restaurant ownership in food service industry;
Explain various types of restaurants and their levels of service;
Analyze the current issues in food and beverage operations;
Evaluate the dining staff's attributes as well as his/her tasks and responsibilities.
Slide 3 of 33
UNIT 01: THE FOODSERVICE INDUSTRY
INTRODUCTION INTRODUCTION
Food and Beverage service is the essential link between customer and the menu, beverages and other service offer in a establishment.
To be successful in food and beverage service industry operator requires: Product knowledge. Well develop interpersonal skills. A range of technical skills. The ability to work as part of a
team.
FOOD AND BEVERAGE
Slide 5 of 33
UNIT 01: THE FOODSERVICE INDUSTRY
1.1 Foodservice as a Diverse Industry1.1 Foodservice as a Diverse Industry
There are a wide variety of sectors such as hotels, independent and chain restaurants, popular catering, pubs and wine bars, fast food, leisure attractions and banqueting.
There are also sectors where food and beverages are provided as part of another business e.g. transport catering, welfare, clubs, education, industrial feeding and the armed forces.
Slide 6 of 20
UNIT 01: THE FOODSERVICE INDUSTRY
1.1 Foodservice as a Diverse Industry1.1 Foodservice as a Diverse Industry
Types of sectors of foodservice industry:
Slide 8 of 20
UNIT 01: THE FOODSERVICE INDUSTRY
1.2 Types of Ownerships1.2 Types of Ownerships
Independent
1 Boss
Fast decision
No affiliations
Success depends on
yourself
Outstanding to win
Local adaptation
1.2.1 Independent Concept
Slide 9 of 20
UNIT 01: THE FOODSERVICE INDUSTRY
1.2 Types of Ownerships1.2 Types of Ownerships
Independent characteristics:
Minimal amount of staff to sustain their day to day operations
The sole owners will always run the management.
Usually owner operated or family owned properties
Has its own individual identity
No relationship to other properties with regard to policies, procedures, marketing
of financial obligations
Slide 10 of 20
UNIT 01: THE FOODSERVICE INDUSTRY
1.2 Types of Ownerships1.2 Types of Ownerships
• Called the parents company
• Standardization
• Simplified menu, SOP, Training and décor
• Control of service and product consistencies
My restaurant very good, I don’t need help. I can expand my business!
1.2.2 Chain Concept
Chain restaurant
Slide 11 of 20
UNIT 01: THE FOODSERVICE INDUSTRY
1.2 Types of Ownerships1.2 Types of Ownerships
Chain characteristics:
Restaurants that are part of a
multi-unit organisation, owned or
managed by one company.
Usually imposes a certain
minimum standards, rules, policies
and procedures.
Slide 12 of 20
UNIT 01: THE FOODSERVICE INDUSTRY
1.2 Types of Ownerships1.2 Types of Ownerships
Chains receive large discounts for
purchasing materials and supplies.
Share the same menu, purchase
supplies, operating procedures
that have been standardised for
every restaurant in the chain.
Eg. Chicken Rice shop
Slide 13 of 20
UNIT 01: THE FOODSERVICE INDUSTRY
1.2 Types of Ownerships1.2 Types of Ownerships
Franchise
I want to be more secure!!
You pay me, I help you!
• Provide technical skills and knowledge
• SOP, management structure, training and standardization of design and equipment used in the restaurant
• Advertising and marketing planning
1. Period
2. Franchise fees
3. Royalty fees – 4% from turnover
4. Advertising fund – 3% from turnover
5. Investment fund – premises, equipment, uniforms.etc
1.2.3 Franchise Concept
Slide 14 of 20
UNIT 01: THE FOODSERVICE INDUSTRY
1.2 Types of Ownerships1.2 Types of Ownerships
Franchise characteristics:
Same name and design, but are
owned and operated by different
parties.
A franchise is a license given by a
company or franchisor to use the
company’s ideas, trademarks,
designs, training and operating
methods in the business.
Slide 15 of 20
UNIT 01: THE FOODSERVICE INDUSTRY
Uniform operating standards are
important in a franchised
organization. If not, the franchisee
may lose the franchise.
The franchisee pays an initial fee
and also ongoing royalties
The chain company may also
provide architectural, construction
and interior consultative services
Eg: Fast food restaurant -
McDonald’s, KFC, Ayamas,
Starbucks
Discussion:
What are the advantages and disadvantages of this concept to both the franchisor and the franchisee?
1.2 Types of Ownerships1.2 Types of Ownerships
Slide 16 of 20
UNIT 01: THE FOODSERVICE INDUSTRY
Management contract
Management operator
Employees belong to the
owner
Management operator is paid with
service feesI need help!!
Law suit
1.2 Types of Ownerships1.2 Types of Ownerships
1.2.4 Management Contract
Slide 17 of 20
UNIT 01: THE FOODSERVICE INDUSTRY
Management contract characteristics:
The hotel owners signs a management contract with a
chain affiliated company
The Company will send its team of managers to run the
hotel business.
The hotel owners pay the chain company a fixed fee or
share the profits.
Hotel name would have "managed by”
1.2 Types of Ownerships1.2 Types of Ownerships
Slide 18 of 33
UNIT 01: THE FOODSERVICE INDUSTRY
1.3 Commercial Vs. N0n-commercial Operations1.3 Commercial Vs. N0n-commercial Operations
Slide 19 of 33
UNIT 01: THE FOODSERVICE INDUSTRY
1.3 Commercial Vs. N0n-commercial Operations1.3 Commercial Vs. N0n-commercial Operations
Commercial food services are
food service operations found in
lodging properties, clubs,
restaurants, and other business
that exist to make a profit from the
sales of food and beverage
products(opposite of
noncommercial food service)
1.3.1 Commercial Operations
Slide 20 of 33
UNIT 01: THE FOODSERVICE INDUSTRY
1.3 Commercial Vs. N0n-commercial Operations1.3 Commercial Vs. N0n-commercial Operations
It is supplying food service that is
operated by a business,
educational programs,
governmental or institutional
organizations.
Foodservices operation whose
financial goal does not involve
generating profit from the sales of
food and beverage product ,also
called institutional foodservice.
1.3.2 Non-commercial Operations
Slide 21 of 33
UNIT 01: THE FOODSERVICE INDUSTRY
1.4 Types of Restaurant Classifications 1.4 Types of Restaurant Classifications
Slide 22 of 33
UNIT 01: THE FOODSERVICE INDUSTRY
1.4 Types of Restaurant Classifications 1.4 Types of Restaurant Classifications
Fast food Fast food restaurants emphasize
speed of service. Fast food restaurants are also known
as QSR or quick-service restaurants.
Fast casual Fast casual restaurants usually do
not offer full table service 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
1.4.1 Restaurant Types of Establishment
Slide 23 of 33
UNIT 01: THE FOODSERVICE INDUSTRY
1.4 Types of Restaurant Classifications 1.4 Types of Restaurant Classifications
Casual dining A casual dining restaurant is a
restaurant that serves moderately-priced food in a casual atmosphere.
Casual dining restaurants often have a full bar with separate bar staff, a larger beer menu and a limited wine menu.
Family style Family style restaurants are a type of
casual dining restaurants where food is often served on platters and the diners serve themselves.
Slide 24 of 33
UNIT 01: THE FOODSERVICE INDUSTRY
1.4 Types of Restaurant Classifications 1.4 Types of Restaurant Classifications
Fine dining Fine dining restaurants are full
service restaurants with specific dedicated meal courses.
Décor of such restaurants feature higher-quality materials, with an eye towards the "atmosphere" desired by the restaurateur, than restaurants featuring lower-quality materials.
The wait staff is usually highly trained and often wears more formal attire.
Slide 25 of 33
UNIT 01: THE FOODSERVICE INDUSTRY
1.4 Types of Restaurant Classifications 1.4 Types of Restaurant Classifications
Variations
Brasserie and bistro Buffet and smörgåsbord Café Cafeteria Coffeehouse Destination restaurant Tabletop cooking Mongolian barbecue Pub Teppanyaki-style.
Slide 26 of 33
UNIT 01: THE FOODSERVICE INDUSTRY
1.4 Types of Restaurant Classifications 1.4 Types of Restaurant Classifications
1.4.2 Restaurant Level of Services
Full-service Restaurant restaurants provide table service and usually offer a variety of items in the
menu. A majority of the full service restaurants are independently owned and operated
under supervision of the owners.
Slide 27 of 33
UNIT 01: THE FOODSERVICE INDUSTRY
1.4 Types of Restaurant Classifications 1.4 Types of Restaurant Classifications
Assisted Service Combination of table service and
self-service, i.e carving or buffet
Self-service Consumer handle all part of
foodservice purchasing i.e buffet
Single-point service Service of consumer at single-point
(consumed on premises/taken away) i.e drive thru.
Specialized (in situ) Service to customers in areas not
primarily designed for service i.e lounge, home delivery.
Slide 29 of 33
UNIT 01: THE FOODSERVICE INDUSTRY
1.5 The Meal Experiences1.5 The Meal Experiences
Customer may want to satisfy some or all of these needs. It is important to recognise that the specific reasons behind a
customers choice determine the customers satisfaction or dissatisfaction rather than the food and beverage itself.
Physiological Economic Psychological
The need for specialfoods (diabetic,vegetarian, diet,Religious)
For example the need forgood food, value formoney, fast service andconvenient location.
For example fulfillinglife styles needs, theneed for variety as aresult of advertising andpromotion.
Slide 30 of 33
UNIT 01: THE FOODSERVICE INDUSTRY
1.6 Food and Beverage Personnel1.6 Food and Beverage Personnel
1.6.1 Attributes of restaurant personnel
Slide 31 of 33
UNIT 01: THE FOODSERVICE INDUSTRY
1.6 Food and Beverage Personnel1.6 Food and Beverage Personnel
Slide 32 of 33
UNIT 01: THE FOODSERVICE INDUSTRY
1.6 Food and Beverage Personnel1.6 Food and Beverage Personnel
Requirements Restaurant server positions are entry level and require a high school diploma. Previous experience is often not required, except in fine dining restaurants,
where some experience will be needed. Training as a server is often done on the job and by experienced wait staff.
Job Description Restaurant server is the gender-neutral term for a waiter or waitress who is
typically part of a wait staff. Servers can be employed in a wide range of establishments, from casual
eateries to fine dining restaurants.
1.6.2 Server’s tasks and responsibilities
Slide 33 of 33
UNIT 01: THE FOODSERVICE INDUSTRY
1.6 Food and Beverage Personnel1.6 Food and Beverage Personnel
Duties A server's responsibilities depend greatly on the business; however, in all cases
his or her primary duty is to provide good customer service, take orders and deliver food.
In upscale restaurants, servers are more a part of the dining experience, offering suggestions and recommendations, such as wine pairings.
Additional duties of a restaurant server may also include: Processing payment Greeting customers Cleaning tables and dining area Setting tables