UNIT 1: FOOD & BEVERAGE providing food and beverage service is not the primary activity of the...

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  • Food and Beverage Service HM-201

    Uttarakhand Open University 1

    UNIT 1:



    1.1 Introduction

    1.2 Objectives

    1.3 Hospitality

    1.4 Hotel

    1.5 Catering / Food Service Industry

    1.5.1 Sectors of Catering Industry

    1.5.2 Types of Catering Establishments Restaurants Bars & Public Houses MICE Food Courts Functions and Events Takeaways and Fast Foods Theatres and Amusement Parks Off-Premises Other Commercial Catering Bristro Brasserie Gastrodom Coffee Shops Transport Roadways Railways Airlines Ships and Cruise lines Clubs Institutions Hospitals Defence Establishment Prisons / Correction Houses Old age Homes/ Orphanages

    1.6 Food and Beverage Operations Cycle

    1.7 Definition and aim of F&B Department in a Hotel

  • Food and Beverage Service HM-201

    Uttarakhand Open University 2

    1.8 F &B Service Areas in a Hotel

    1.8.1 Themed Restaurant

    1.8.2 Fine Dining Restaurant

    1.8.3 International Restaurant

    1.8.4 Popular Restaurant

    1.8.5 Buffet Restaurant

    1.8.6 Coffee Shop

    1.8.7 Bar

    1.8.8 Lounge

    1.8.9 Banquet / Conference Centres

    1.8.10 Room Service

    1.8.11 Discotheque/Night Clubs

    1.8.12 Pubs

    1.8.13 Employee Dining

    1.8.14 Business Centres

    1.8.15 Still Room

    1.8.16 Snack Bar

    1.8.17 Grill Room

    1.9 Summary

    1.10 Glossary

    1.11 References/ Bibliography

    1.12 Suggested Readings

    1.13 Terminal Questions


    Food service operations are continuing to improve and develop, together with advances

    and quality. The demand for food and beverages away from home has increased and,

    with a broader spectrum of the population eating out, customer needs are continuing to

    diversify. The traditional means of service have changed over the period of time and the

    modern day outlets are offering varied level of services to its ever demanding clients in a

    more planned and controlled manner. These types of establishments and their service

    styles have become a critical factor in success of an establishment.


    After reading this chapter, you will be able to:

    a) Understand about the hospitality, hotel and food & beverage industry.

    b) Have knowledge about various sectors of catering industry.

    c) Classify various types of catering establishments.

  • Food and Beverage Service HM-201

    Uttarakhand Open University 3

    d) Understand the importance of food & beverage operations cycle.

    e) Identify various types of food & beverage outlets in hotel and understand their



    Hospitality is generally considered to be one of the oldest professions in the

    world which dates back to almost the pre-historic times. It normally refers to the cordial

    and generous reception and entertainment of guests and visitors. It was one of the

    noblest causes to serve the travellers who were mainly the businessman or the people

    moving because of the local government‟s purposes. It started from small places

    providing temporary shelters to the visitors, followed by practices of providing food and

    beverage to the guests and eventually ended up in facilities acting as a „Home away

    from home‟. The hospitality industry evolved in all corners of the world along with the

    development of the society and facilities, resulting in getting few of the best practices

    which are now practiced all across the globe. Presently, it is one of the most diversified

    and specialized industry of the world which employs millions of people directly or

    indirectly in various sectors. In general, hospitality industry portrays very glamorous and

    fashionable sectors of airlines, five star luxury hotels, luxury cruise liners, amongst

    others apart from lesser known but more specialized sectors like institutional catering

    and hospital catering. Venturing into the hospitality industry is a lucrative offer to all

    entrepreneurs but all depends upon proper management and operations of such


    1.4 HOTEL

    Hotel is a place where one expects the same feel, facilities, atmosphere and amenities as

    he or she enjoys at his own home. It is an often made statement that only those succeed

    in the hospitality business that are able to give more protection, affection and relaxing

    surroundings to the visitors. A hotel may be defined as a place that offers

    accommodation, food and beverages at a cost that enables to make it a profitable

    business. A hotel generally provides two main types of services to its guests: one is

    accommodation and the other one is food and beverage. The room sales of a hotel

    generally account for around sixty percent of its total business and the remaining forty

    percent is generated through the sales of food and beverage. Even though room sales is

    supposedly more perishable product of a hotel as compared to food and beverage sales,

    but the importance of food and beverage sales cannot be taken away as the majority of

    the publicity and reputation of the organization largely depends on food and beverage

    sales. A hotel can have a large variety of food and beverage outlets in its premises

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    Uttarakhand Open University 4

    ranging from a popular restaurant to a bar, a discotheque, facilities for banqueting, room

    service and others.


    The primary role of the food service industry is to provide food to all those who are not

    in a position to take food at their homes due to one or other reasons. People who move

    out of their homes for different reasons are largely dependent on the food service

    industry for their meals. As soon as the humans started travelling due to one or other

    motives, at the end of the day they wanted a place to provide a safe and secure shelter to

    them, which was evidently taken care by caves, trees, etc. Later, a system of providing

    accommodation along with food and beverage facilities was introduced as a barter

    system and also a mechanism for providing food and beverage facilities on the move

    was developed, i.e. during the caravans and other modes of travel, which led to the

    concept of catering or providing food to a mass. The system also led to the introduction

    of various types of food joints / establishments which were designed primarily on the

    basis of needs and wants of the travellers. The industrial revolution helped the industry

    to develop in a more sophisticated manner as the disposable incomes of the common

    man increased and the demand forced the service providers to think of developing new

    ways to attract the wealthy individuals. The same time period also witnessed the

    development of concepts of Bars / Pubs which were mainly targeted on the industrial

    workers and travellers. Eighteenth and the nineteenth century saw the introduction of

    component of luxury in its day to day activities and the basic facilities now got

    converted into luxurious places of dining offering the best possible delicacies to its

    clients. The present time is another phase of changing trends in food service industry

    which are mainly because of the advent of trends and technologies.


    There are many types of food and beverage outlets which vary in size, style, location

    and service clients. The industry caters to the demands of lakhs of people on the basis of

    their demand of:

     Food which includes a wide variety of cuisines, styles and speciality e.g. Chinese

    cuisine or Italian cuisine, styles like grilled or stir fried, speciality like vegetarian

    or non-vegetarian, etc.

     Beverage which includes all alcoholic and non alcoholic drinks. Alcoholic drinks

    may include wines, spirits, beer, cocktails, etc whereas non alcoholic beverages

    may include mineral water, lassi, tea, juices, etc.

    A fine dining restaurant, a dining outlet of accommodation sector,