FOOD AND BEVERAGE SERVICES

LESSON 1:Introduction to food & beverage operations F&B mean Food & Beverage. It is the main element of a Restaurant. Actually a Restaurant stands on Food and Beverage. Without Food and Beverage nobody can think about Restaurant. F&B is the short name of Food & Beverage. In a Restaurant or in a Hotel all kind of Food and all kind of Beverage is F&B.

The Definition of F&B is large meaning. In all Restaurant F&B section is the Heart of the Restaurant. Man can not live without his/her own Heart as well as a Restaurant can not shine and lasting without a good F&B Section. There are a lot of peoples all over the world work in F&B section and F&B service. If you want to buildup your career in F&B section then you have to know more and more about F&B Service, F&B Section, F&B Rules, Terms and Condition of F&B.

F&B is a Hospitality job and its value not less than a hospital. Many peoples of the world thought that F&B job is a lower or small work where is no respect and no reputation but basically to literate and a aware peoples F&B Job is the best job in the category of hospitality job.

What is a food and beverage service? Food and beverage services sector contributes a great deal to the profits in hospitality industry.... The F&B Services providing businesses deliver food and beverages to their customers at a particular location (on-premise) such as hotel, restaurant, or at the customer's intended premises (off-premise).

FOOD: This is anything edible raw or cooked and it`s not harmful to the human body. - Can include wide range of styles and cuisine types. These can be classified by country; example, traditional ne British or Italian; by type of cuisine, for example oriental; or a particular speciality such as fish, vegetables or health food.

BEVERAGES- This means drinks or eat any food taken in liquid form. foods and beverageses is a subject or study that deals with training students as a profession on how to give good service to customers. in the hostel and catering industry, the trainee or students must be keen ambitiouscre interest, pleasant way of behaviors and ability to accept changes-

BEVERAGES – include all alcoholic and non-alcoholic drinks. Alcoholic beverages include wines and all other types of alcoholic drink such as cocktails, beers and cider, spirits and liqueurs, Non. Alcoholic beverages such as mineral water, juices, squashes, and aerated waters as well as tea, coffee, chocolate, milk and milk drinks and also proprietary drinks such as Bovril

Food & beverage: main objectives & expectations Most food & beverage operations aim to provide: - z Quality food & beverages z A clean, hygienic & safe environment z Comfortable & well designed facilities z Professional, attentive & friendly service z Value for money

The main challenges of the hospitality industry & the food sector are:- ● Intangibility – such as ambiance ● Simultaneous production & consumption - where mass production is difficult for it requires large amounts of customers & producers in one placer which would cause environmental, social, cultural & economic problems ● Heterogeneity – where service experience may vary due to different producers & consumers with different needs & requirem ents

● Consistency – is difficult to achieve due to the intangible element in food & beverage Perishability – where unused hospitality services cannot be stored, returned, claimed or resold o Ownership – where the consumer only owns a hospitality product only for a certain period of time o No guarantees – with little aftercare or service o imitation is easy – with no patents on service processes & easily copied by competitors

Seasonality – where staffing & expenses are challenging to many restaurant operators External variables – that impact the running of the business such as political, economic, social, technological, legal & environmental change

Characteristics of the food & beverage sector Following are the main characteristics:- ● A vital part of everyday life ● Major contributor to the national economy ● Highly fragmented & complex ● Creates employment ● Encourages entrepreneurship ● Promotes diversity through many different food concepts & cuisines

Fuels innovation ● Local multiplier using many other peripheral services ● Consumer led ● Competitive ● An opportunity to enjoy the company of friends, family & colleagues ● Fulfils basic needs

Trends in food & beverage Following are some key trends ● Guests become more sophisticated ● More emphasis on food safety & sanitation ● More casual/less formal & theme restaurants ● Increase in ethnic restaurants & ethnic food ● Growth in chains –all cuisines

Increase in convenience food ● Increase in coffee chains – coffee culture ● Increased take out meals & home meal replacement ● Outsourcing outlets in hotels – co-branding ● More focus on healthier eating ● Increase in organic food consumption, food sustainability & provenance

The food & beverage cycle The purchasing department in F&B Services is responsible for purchasing, storing, and issuing the supply of raw food items, canned/bottled beverages, and equipment. The following is a typical product purchasing cycle

Introduction to the food & beverage sector The food & beverage sector is extremely diverse & fragmented that the size & scope of the industry creates a challenge when attempting to organize & classify it. It has many subsectors. Commercial & non-commercial ● Size● Ownership ● Star rating or quality● Service method ● Food or beverageConcept or theme

Classification & organisation of the sector o Revenue or turnover ● Location ● Meal time or meal period ● Customer type ● Cuisine ● Awards & schemes

Classification of food & beverage GENERAL MARKET Hotels Restaurant & Snack Bars Fast Food & Take away COMMERCI AL RESTRICT ED MARKET Travel Catering Clubsinstitutio nal & Employee Catering Functions & Event Catering

INSTITUTI ONAL CATERING SchoolsUniversity catering The military services NON COMMERCIAL EMPLOYEE CATERING In-house catering Contract caterer

Variety of food & beverage operations Shopping malls, airports, food counters Ethnic restaurants (Chinese, Japanese, French, Malaysian, Caribbean) Ethnic chains (Wagamam a, Bombay Bicycle Yo Sushi, Nandos) Educational Institutions (schools, colleges, universities ) Transport (rail, air & marine)

Welfare catering hospitals, healthcare prisons, military Restaurant s (bistros, brasseries, coffee shops, cafeterias, wine bars, public houses, roadside restaurant s) Supermark ets – food retail ( food to go) Employe e dining Outside catering

Private clubs Street vendors Fine dining Themed restaurants (Hard Rock Café, Planet Hollywood) Cafes & sandwich bar

Fast food chains (McDonalds, Subway KFC, Wendy’s) Accommoda tion (hotels, motels, guest houses, hostels) Leisure (museums, theme parks, theatres, cinemas Conferenc e centres Takeaway (kiosks, fish & chips, snack bars)

Food and Beverage Service Objectives To satisfy the following needs − a. Physiological − The need to taste different varieties of food. b. Economical − The need to get F&B Services at the invested cost. c. Social − The need to find friendly atmosphere. d. Psychological − The need to elevate self-esteem.

To provide high quality food and beverages. To provide friendly and welcoming atmosphere. To provide professional, hygienic, and attentive service. To impart value for money. To retain the existing customers and to bring in new ones.