2. The Food Service Industry Industry (Industri Jasa Boga) Week 5
Matakuliah : V Pengantar Industri Hospitality dan Pariwisata
Tahun : 2008
The Food Service Industry Industry (Industri Jasa Boga) Week 5

3. 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)
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4. 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.
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5. What is Foodservice? Week 5
Foodservice = providing fully prepared foods for immediate consumption on or off premises
Foodservice Establishment = those engaged in providing foodservice
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6. 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)
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7. 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.
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8. 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
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9. 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
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10. 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)
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11. The Dining Food Service Fine Dining Food Service
Casual Upscale Dining
Fine Dining Food Service
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12. 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)
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13. 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
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14. 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
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15. 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.
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16. 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
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17. 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
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18. 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
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19. 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
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20. 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
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21. 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
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22. Mid-Scale Restaurants Cafeterias and Buffets
Pizza Operations
Family Restaurants
Cafeterias and Buffets
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23. 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
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24. 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
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25. 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
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26. 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
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27. Casual Restaurants Week 5
Characterized by relaxed atmosphere and
reasonably priced menus that appeal to multiple
demographic market segments
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28. Entertainment (Theme) Specialty Restaurants
3 Main Types of Casual Restaurants
Entertainment (Theme)
Restaurants
Specialty Restaurants
Ethnic Restaurants
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29. 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
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30. 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
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31. 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
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32. 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
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33. Five Most Important Characteristics of a Foodservice Operation
(5 Major distinctive characteristics of a
Foodservice operations)
AMBIANCE
MENU ITEMS
FOOD QUALITY
SERVICE
MENU PRICES
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34. 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
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35. 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
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36. 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
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37. 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
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38. 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
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39. Restaurant Design Week 5
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40. An Outdoor Restaurant Week 5
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41. Beverage service Week 5
Providing alcoholic and other related beverages for consumption on premises
Beverage includes all alcoholic beverages and any nonalcoholic beverages
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42. 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
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43. 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
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44. 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
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45. CONCEPT LOCATION TYPE OF OPERATION POTENTIAL CUSTOMERS HO@0808
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46. PRODUCT LINE AMBIANCE FOOD AND BEVERAGES SERVICES HO@0808
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47. 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
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48. Facility Layout and Design Week 5
Efficient layout and design takes into account 6 considerations:
Space
Equipment
Lighting
Ventilation
Materials flow
Traffic flow
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49. 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
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50. 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
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51. 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
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52. 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
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53. 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
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54. 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
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55. THANK YOU AND
HAVE A GOOD DAY
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