The Food Service Industry Industry (Industri Jasa Boga) Week 5 Matakuliah : V0162 - Pengantar Industri Hospitality dan Pariwisata Tahun : 2008 The Food Service Industry Industry (Industri Jasa Boga) Week 5

Subject Reasons for increased demand for food service (Sebab-sebab meningkatnya permintaan akan jasaboga) 5 important characteristics of a food service operation (5 karakteristik pokok usaha jasaboga) Types of food service establishments (Jenis-jenis usaha jasaboga ) Term of food service (Istilah-istilah jasaboga) Food service operations (Usaha-usaha jasaboga dan divisi jasaboga di hotel) Beverage service (Layanan minuman) Bina Nusantara HO@0808

The Food Service Industry Week 5 Objectives: On completion of this lesson, the students will be able to define types of food and beverage service industry, be able to explain the factors impacting the increase in demand of food service, and to understand the terms of food service. Bina Nusantara HO@0808

What is Foodservice? Week 5 Foodservice = providing fully prepared foods for immediate consumption on or off premises Foodservice Establishment = those engaged in providing foodservice Bina Nusantara HO@0808

Why People Dine Out? Week 5 To escape from boredom To socialize To be waited on To have food and environment different from those one has at home For convenience For new experience For self-esteem (in case of up-scale restaurant) Bina Nusantara HO@0808

The Increased Demand for F & B Service Week 5 Nowadays, more and more people are not willing to spend the time to cook their own food. There is a growing trend in dining out. A recent survey revealed that 44% respondents dine out in a quick service restaurants and 35% ate out in casual restaurants once in a week. Some households members buy fast food 3 or 4 times a week. Food away from home is becoming a growing part of the world’s way of life. In America people spend almost 50% of their food budget on food away from home. By 2010 they are expected to spend 50% on food service. Bina Nusantara HO@0808

The Increased Demand for F & B Service Week 5 Factors that push a large portion of households food budget on food service (food away from home) are: Increased discretionary income Smaller families (marries couples postpone having children); less obliged to prepare meals at home and more affordable to go out to dinner at the end of the day Increased propensity to travel Changing lifestyles: more people carry their lunches from home Bina Nusantara HO@0808

The Increased Demand for F & B Service Week 5 Food service is available at many locations at low cost Family members come home at different times; each has to prepare their own meals or elect to go to a restaurant to eat More people have vehicles and can easily go out for a quick meal with friends More women work outside the home Bina Nusantara HO@0808

Food Service Operations The “Eating” Market Food service operations focusing on customers’ biological needs The “Dining” Market Food services predominantly serving customers social needs (meal eaten with others) Bina Nusantara HO@0808

The Dining Food Service Fine Dining Food Service Casual Upscale Dining Fine Dining Food Service Bina Nusantara HO@0808

Fine Dining Food Service Week 5 Dining is predominantly a social event, therefore the service is highly important Servers must be friendly and accurate Customers’ demographics are essential This distinguished food service operations generally require 3 combined elements: A large market with high income (big city) Qualified Personnel: manual labour A special devotion from key personnel (owner, managers) Bina Nusantara HO@0808

Fine Dining Food Service Week 5 Guests are older, more highly educated, have high income, are accustomed to dining out and traveling They expect careful, personal service: foods are prepared to order by highly skilled chefs and delivered by expert servers Excellence is the absolute prerequisite because the prices charged are necessarily high The majority of customers are repeat customers who are maintained very carefully Bina Nusantara HO@0808

Casual Upscale Dining Week 5 Currently there is a growing preference for things casual. The number of people dining at fine dining restaurant is declining. Some of the reasons are: Growing price sensitivity The recession Health concerns about rich food Bina Nusantara HO@0808

Casual Upscale Dining Week 5 Casual dining appeals to consumers on many levels Upscale dining constitutes those restaurants that are at the top end of the casual dining category Excellence in food is one of the appeals of these restaurants Menus are sophisticated and service is topflight. However, meals are less time consuming, less elaborate and prices are significantly lower compared to the fine-dining formal restaurants. Nevertheless, these restaurants deliver professional and attentive service. Bina Nusantara HO@0808

The Eating Food Service Week 5 The eating food service caters primarily to the biological needs This category of food service is comprised of: Off-premise operations Takeaway/ out Drive through Delivery On-premise operations Quick-service restaurants Mid-scale restaurants Casual restaurants Bina Nusantara HO@0808

Prepares foods for consumption off premises Takeout Week 5 Prepares foods for consumption off premises Foods may either be fully prepared in advance or packaged when ordered by a customer Customers take away food and eat somewhere else Bina Nusantara HO@0808

A customer can drive a vehicle to a window to Drive-Through Week 5 A customer can drive a vehicle to a window to obtain and pay for food without ever leaving the vehicle Bina Nusantara HO@0808

Delivery Food Service Week 5 Part of a restaurant service that delivers food to customers’ homes Delivery operations require: Vast parking area Well trained staff with special proficiency in telephone contacts A large fleet of vehicles with drivers Advantage: can be located in less expensive area Bina Nusantara HO@0808

Quick Service Restaurants Week 5 They exist in every market of any size Quick service food cut across effectively a variety of demographic groups They use unskilled labor that results in very attractive prices They provide quick self service reinforcing speed of service and lower costs They offer limited menus They require highly skilled management Bina Nusantara HO@0808

Mid-Scale Restaurants Week 5 A type of quick-service operations Their production systems are simplified through the development of specialized menus that serve to reduce the required employees’ skill level. This also holds down costs and increases speed of service Bina Nusantara HO@0808

Mid-Scale Restaurants Cafeterias and Buffets Pizza Operations Family Restaurants Cafeterias and Buffets Bina Nusantara HO@0808

Family Restaurant Week 5 Caters to family groups – parents with children Usually include a broad range of menu items for everyone from child to grandparent Price is typically low or moderate Informal atmosphere, cheerfully decorated, bright and well lighted Bina Nusantara HO@0808

A foodservice establishment that permits the Cafeteria Week 5 A foodservice establishment that permits the customer to see the foods available and to make selections from among those displayed Cafeterias impose a great degree of self-service and food portions are individually plated and price Bina Nusantara HO@0808

Characterized by a long table or counter on Buffet Week 5 Characterized by a long table or counter on which a selection of varied foods are attractively displayed on platters, in bowls etc. A set price is usually charged for each person Bina Nusantara HO@0808

Pizza Restaurants Week 5 Originally a pizza restaurant offers only a single item In recent years, pizza restaurants extend their products to appeal to more customers, such as pizza with thick crust or thin crust, pecking duck pizza, barbeque chicken pizza, etc. The cost of their food product is low They labor costs usually low Bina Nusantara HO@0808

Casual Restaurants Week 5 Characterized by relaxed atmosphere and reasonably priced menus that appeal to multiple demographic market segments Bina Nusantara HO@0808

Entertainment (Theme) Specialty Restaurants 3 Main Types of Casual Restaurants Entertainment (Theme) Restaurants Specialty Restaurants Ethnic Restaurants Bina Nusantara HO@0808

Features foods of a particular type, such as Specialty Week 5 Features foods of a particular type, such as seafood, pancakes, chicken, vegetables, steaks, and sandwiches Bina Nusantara HO@0808

Specializes in food associated with a particular culture such as: Ethnic Week 5 Specializes in food associated with a particular culture such as: Chinese, Mexican, Greek, German, Japanese, Italian, Spanish, Thai, Indian cuisines Bina Nusantara HO@0808

Theme Restaurants Week 5 A restaurant designed around a particular theme and such a theme is used or reflected in every element of the establishment’s ambiance E.g. Circus Theme, Railroad Cars or Stations, Automobiles, the Old West, etc Entertainment restaurants are high investment operations; Food must be excellent; They are mostly located in high-population areas and near tourist attractions Bina Nusantara HO@0808

Restaurants as Part of a Hotel Week 5 A food and beverage operation in a hotel encompasses diverse services such as: Coffee shop Dining room Lounge Bar and other alcoholic drink services Room service Banquet Cafeteria Specialty restaurant Catering Vending Machine Night Club Supper Club Bina Nusantara HO@0808

Five Most Important Characteristics of a Foodservice Operation (5 Major distinctive characteristics of a Foodservice operations) AMBIANCE MENU ITEMS FOOD QUALITY SERVICE MENU PRICES Bina Nusantara HO@0808

Menu Item Week 5 Menu with a long list of many kind of dishes. This is common in establishments open for long hour daily and serve a varied group of diners A very limited menu; such as only 2 appetizers, 3 entrees and 3 desserts Specialized menu, such as ethnic or regional dishes; menu associated with a particular culture or a particular geographic area Bina Nusantara HO@0808

Quality of food ingredients used Food Quality Week 5 Quality of food ingredients used The professional skills of those preparing the food Time and effort expended on food preparation Bina Nusantara HO@0808

Menu Price Week 5 Menu prices can vary greatly from one food service operation to another Some charge low prices and attempt to be successful by making a small profit on each of a large number of sales Some others charge low prices for very different reasons, such as providing service for a specific group of people: employees, students, or hospital patients Some charge high prices to attract a small market segment consisting of wealthy people or to project image of the establishment Bina Nusantara HO@0808

Service Week 5 Food service operations often differ from one another on the basis of different service arrangements which include: Table service Counter service Room service Self-service Take-out service Delivery service Bina Nusantara HO@0808

The aesthetic/ emotional impact of an establishment on its customers Ambiance Week 5 The aesthetic/ emotional impact of an establishment on its customers Elements producing ambiance are: Furnishings Lighting Sound Decorations Table settings Employees’ appearances and attitude Theme Bina Nusantara HO@0808

Restaurant Design Week 5 Bina Nusantara HO@0808

An Outdoor Restaurant Week 5 Bina Nusantara HO@0808

Beverage service Week 5 Providing alcoholic and other related beverages for consumption on premises Beverage includes all alcoholic beverages and any nonalcoholic beverages Bina Nusantara HO@0808

Reasons for Patronizing Beverage Service Establishment Week 5 Dining Seeking Entertainment Socializing Discussing Business Meeting New People Getting Away from Home Killing Time Relaxing Drinking Bina Nusantara HO@0808

The Focus of Beverage Service Establishments Week 5 Beverage Service can be Distinguished from one another on the basis of these focuses: BEVERAGES E.g. Bar, Cocktail Lounge, Inn, Saloon, Tavern FOOD E.g. Restaurants ENTERTAINMENT E.g. Night Clubs, Piano Bars, Gambling Casino, Theaters, Sports Arena Bina Nusantara HO@0808

Food and Beverage Facilities Week 5 Three Key Topics that are Fundamental to the Layout and Design of F&B Facilities PRODUCT LINE CONCEPT LEGAL REQUIREMENTS Bina Nusantara HO@0808

CONCEPT LOCATION TYPE OF OPERATION POTENTIAL CUSTOMERS HO@0808 Bina Nusantara HO@0808

PRODUCT LINE AMBIANCE FOOD AND BEVERAGES SERVICES HO@0808 Bina Nusantara HO@0808

Facility Layout and Design Week 5 F&B facilities have three main areas: Food area, where foods are prepared Activities take place within the food area Purchasing Receiving Storing and Issuing Producing Serving Dining area, where customers consume food and beverages Beverage area, where beverage products are prepared Bina Nusantara HO@0808

Facility Layout and Design Week 5 Efficient layout and design takes into account 6 considerations: Space Equipment Lighting Ventilation Materials flow Traffic flow Bina Nusantara HO@0808

Space Week 5 The amount of space in the dining area will be determined by: The type of service The variety and mix of table sizes Decisions about space between tables Bina Nusantara HO@0808

Lighting Week 5 Two basic types of lighting: Direct lighting  produce shadow Indirect lighting  softer and produce no shadow E.g. Low lighting level  to create an intimate atmosphere Bina Nusantara HO@0808

Ventilation Week 5 Air pressure in the dining room and other rooms should be higher than in the kitchen If it is the other way around, the smoke and odors from the kitchen would soon flow into the dining room Bina Nusantara HO@0808

Materials Flow Week 5 Smooth process of food: Receiving Area  Storing Area  Issuing Area  Production Area  Serving Area Receiving area should be located near a rear entrance Storing and issuing area should be located close to the receiving area Producing area and its equipment should be located close enough to the storing and issuing area Serving area should be close to the finishing area Bina Nusantara HO@0808

Traffic Flow Week 5 Traffic aisles should be wide enough to permit the passage of personnel and equipment Working aisles should be wide enough to give employees sufficient space to move with reasonable freedom as they work Bina Nusantara HO@0808

Activities take place within the beverage area The Beverage Area Week 5 Activities take place within the beverage area Purchasing Receiving Storing and Issuing Producing Front Bar Service Bar Special-purpose Bar Serving Bina Nusantara HO@0808

THANK YOU AND HAVE A GOOD DAY Bina Nusantara HO@0808