classification of fbs.pdf
- 1. CLASSIFICATION OF FOOD AND BEVERAGE The food service industry has to two categories; 1. Commercial establishment- it is created to maximize earning of profits through the sales of food items and beverages. 2. Institutional catering-this provide volume food and beverage service to institutions such as factories, school, military, airline etc.
- 2. THE MEAL EXPERIENCE 1.Physiological- the need to satisfy ones cravings or quench ones thirst or the end for specific kind of food like taco or a smoothie. 2. economic- the need for fast , value for money food items found in a convenient location. 3. social-attending and events or conference in order to meet other people or going out with friends or business partners. 4. psychological- the need for personal change ,pursuing a new hobby or to need to enhance self esteem; as a result of promotion and advertising. 5. convenience- this is the outcome of time constraints or the desire for someone else to do the work; or the logistics and physical limitations of having a party at home (weddings and other special function)
- 3. Five characteristics of customer service 1. Service level- the limitations in the individual persons ability to give customers the attention expected and required in the operation. 2. Service ability-this is based on what was agreed upon on the set. 3. level of standards- the quality of food and beverage the service staff the standard of equipment and decorations being utilized. 4. Service reliability- this is the extend to which the project is intended to be consistent with industry practices and goals to satisfy customers needs at all possible and workable cost. 5. service flexibility- this is the extent to which alternatives are made available and to which there can be variations and alterations in the standard products that can be offered.
- 4. RESTAURANT’S • In 1965 a Parisian soup-vendor named boulanger (which, confusingly, means baker) put up a sign outside his shop in latin, that read; <VENITE AD ME VOS QUI STOMACO LABORATIS EGO RESTAURABO VOS>which means; “come to me, all who labor in the stomach, and I will restore you” The word “restaurant” comes from the French word “la restauration”, meaning ”restoration” Generally speaking, restaurant selling “local” food called restaurant. While restaurant selling food for foreign origin are called accordingly, ex. A Chinese restaurant and a French restaurant.
- 5. Classification of restaurant • Quick service- also known as fast food restaurant. they offer limited menus that are prepared quickly. They usually have drive- through windows and take – out. • Mid scale- they offer full meals at a medium price that customers perceives as “good value” • Upscale-offer high quality cuisine at a high end price. They offer full service and have a high quality of ambiance.
- 6. TYPES OF OPERATION BISTRO -Smaller establishment -offers traditional, robust and basic cooking - Staff are usually friendly and informal - Amenities include; wooden tables and chairs,rustic,décor, checkered table cloths BRASSERIE -Large, styled room with a long bar -usually serves one plate items coffee, drinks, or snacks although some offer formal meals as well. -staff are usually waiters wearing long aprons and black waistcoats. NEW WAVE BRASSERIE (gastrodrome) - Large and multi leveled - Busy and fast paced - Follows a slick, modern and contemporary design, cuisine and service.
- 7. COFFEE SHOP -Similar to brasserie styled operations -usually follow a theme -serves all types of meals throughout the day CASUAL RESTAURANTS -As the name implies, it has a casual ambience -moderately priced -Often provides table service table, except when it is a buffet style restaurant -its type stands in between a fast food restaurant and fine dining restaurant. FIRST CLASS RESTAURANT -Follows a formal and classical style of design and preparation -Table service, food service, quality and presentation are of high caliber RESTAURANT -Wide variety of operations -service ranges from full table service to assisted service -Type of service, price, cuisines, etc. varies
- 8. ETHIC RESTAURANT -Establishments reflect ethnic origin -Examples of ethnic cuisine: Asian, Spanish, Italian, Oriental, Indian, Greek, Cajun, etc. THEMED RESTAURANT -Follow a specific theme -Example of an establishment: Hard Rock Cafe INTERNATIONAL DESTINATION RESTAURANT -Offers a distinctive personality, cuisine, ambience, beverages and service -Considered as the home of gastronomy -Tends to be expensive but value and quality is expected HEALTH FOOD AND VEGETARIAN RESTAURANT -Specializes in vegetarianism and/or health foods CAFETERIA -Self-service, with customers chossing their food from counters -First developed for industrial feeding market but now can be seen in other sectors.
- 9. WINE BARS -Often a mixture of a bar and brasserie-style operation. -Wine themed yet serves a variety of foods. PUBLIC HOUSES -Primarily for drinking beverages -The style varies from a simple standing room bar or one with more fancy surroundings. -May offered other variety of dishes from simple plated meals to full service entrees POPULAR CATERING AND FAST FOOD OUTLETS -Meeting the needs for “grab and go” service, especially for the leisure, industrial and travelling markets. -Meals offered throughout the day
- 10. OTHER SERVICES TABLE SERVICE - Customers are served at a laid table. - Often found in many types of restaurants, cafes and banquets. SELF-SERVICE -Commonly adapted in cafeterias and canteens. -Customers help themselves from a buffet or counter. ASSISTED SERVICE -Meals are partly served at the table while the customers themselves get other food and drinks from a display or buffet. -Found in “carvery” type operations. -Often used in hotels and other functions. SINGLE POINT SERVICE -Used in fast food operations, bars, or vending machines -Customers order, pay and receive desired food and beverages. SPECIALIZED SERVICE -Food and drink is usually served in trolleys directly to the customer. -Commonly used in hospitals, aircrafts, trolleys services, lounges and room service.