Food and Beverage Establishments

• Determining classifications of food and beverage establishments, classifying restaurants by service type, and discussing the types of menus restaurants offer are key objectives.
• A restaurant is a place where customers come to satisfy hunger but stay for the experience.

Classification of Food and Beverage Establishments

• Commercial establishments are classified and non-commercial ones, also called institutional catering ones.

Commercial Establishments

• Operate to generate profit by providing food and beverages to customers for leisure, convenience, or special events.
• Characteristics include operating for profit, offering various service styles (dine-in, takeaway, delivery, catering), having diverse menus, and operating as independent businesses, franchises, or chains.

Types of Commercial Establishments

• Restaurants, quick-service restaurants (QSRs) / fast food, cafes and coffee shops, street food stalls & food trucks, bars, clubs, and lounges, as well as catering services.
• Restaurants offer complete dining services with table service, menu options, and ambiance.
• Quick-Service Restaurants (QSRs) offer affordable, quickly prepared meals. Examples include Jollibee, McDonald's, and KFC.
• Cafés and Coffee Shops focus on coffee, tea, light snacks, and pastries in a casual setting. Examples include Starbucks and Bo's Coffee.
• Street Food Stalls & Food Trucks are mobile vendors selling quick, affordable meals. Examples include Mang Larry's Isawan, Tapa Boy Food Trucks.
• Bars, Clubs, and Lounges serve alcoholic beverages, often with snacks or meals. Examples include Yero Bar (Medina), Pulse Live (CDO), and Mabuhay Lounge, Northwing, NAIA Terminal 2.
• Catering Services provide food for events, gatherings, and corporate functions.

Institutional Catering

• Institutional catering, or non-commercial food service, is not primarily profit-driven.
• Provides food as a support service within institutions, such as schools, hospitals, and corporate offices.
• Characteristics include operating within institutions and focusing on nutritious, affordable, large-scale meal production, often subsidized or included in the organization's budget.

Types of Institutional Catering

• School & University Cafeterias, Hospitals & Nursing Homes Catering, Corporate & Office Canteens, Military & Prison Catering, Airline & Transport Catering
• School & University Cafeterias serve students, teachers, and staff at reasonable prices. Examples include UP Diliman Cafeteria and Ateneo De Manila.
• Hospitals & Nursing Homes Catering provides food for patients, medical staff, and visitors, focusing on nutritional needs and dietary restrictions.
• Corporate & Office Canteens offer affordable meals for employees within factories, offices, and government buildings to improve workplace convenience and productivity.
• Military & Prison Catering involves large-scale food production for soldiers and prisoners, emphasizing bulk preparation and cost management.
• Airline & Transport Catering provides pre-packed or fresh meals for travelers and crew members.

Restaurant Service

• Refers to the method by which food and beverages are presented and delivered to customers, varying by restaurant concept, target market, and operational style.
• Classified into table service, self-service, counter service, and specialized service.

Table Service Types

• Table service is a formal dining when customers are seated, and food is served by waitstaff.
• American (Plated), French(Gueridon) , Russian (Platter), English (Family-Style), Butler.
• American Service the food is fully prepared and plated in the kitchen.
• French gueridon service is high end, food is prepared or finished tableside on a gueridon.
• Russian Service food is presented on platters and served by waitstaff onto individual plates.
• English Service provides large portions of food are placed on the table for customers to serve themselves.
• Butler Service provides personalized service where a dedicated butler attends to each guest's needs.

Self Service Types

• Customers select and collect their own food without table assistance.
• Buffet and Cafeteria.
• Buffet when customers serve themselves from a wide variety of dishes.
• Cafeteria service when food is displayed counters, and customers pick their meals and before paying at the cashier.
• Food Court and Vending machine.
• Food Court is when Customers order food from different stalls and bring it to their tables.
• A Vending machine allow Customers to purchase pre-packaged food and drinks from automated machines.

Counter Service

• This involves customers ordering and collecting food at a counter, with minimal or no table service.
• Buffet, fast casual, snack bar and coffee shop
• Customers order at a counter, and food or drink gets prepared for takeaway or dine-in.

Specialized Service

• Cater to specific dining experiences or logistical needs.
• Room, trolley service, takeaway, delivery, drive-thru.
• Room service when customers order food from their hotel room, which is delivered by hotel staff.
• Trolley serve provides food or served from a trolley moved around the restaurant.
• Takeaway and delivery service is a delivery and pickup from restaurants and apps.
• Drive-thru service is when customers can order and receive food in their car.

Types of Restaurant Menu

• A la carte, table d hote, prix fixe, du jour and static menu
• À la Carte Menu is a french term meaning "according to the card/menu," listing individual dishes, each priced separately. The customer selects and pays for each item separately, allowing flexibility in food choices.
• Table d'hôte menu: A "host table" to complete a set meal with limited prices for each course: structured multi course, Appetizer, main and dessert; customers chose from the limited meal choice for each course.
• A Prix Fixe Menu is when a meal that includes an appetizer, entree, and dessert set at one price.
• Du jour menus is a french phrase that means "of the day".
• Static menu is a menu that remains permanent for a extend time period.