Podcast
Questions and Answers
What is the primary role of the catering or food service industry?
What is the primary role of the catering or food service industry?
- To provide food and drinks to people who eat outside their home (correct)
- To provide entertainment and leisure activities
- To offer financial services and investments
- To manufacture and distribute food products to retailers
What does 'on-premise' food and beverage service refer to?
What does 'on-premise' food and beverage service refer to?
- Service offered outside the establishment
- Service limited to takeout and delivery options
- Service where food and beverages are prepared, presented, and served inside the establishment (correct)
- Service that only offers alcoholic beverages
What is a key characteristic of 'off-premise' catering?
What is a key characteristic of 'off-premise' catering?
- It typically caters to a large number of special occasions. (correct)
- It is exclusively for corporate events.
- It completely prepares food and beverages at the customer's location.
- It only serves small groups of people.
What is a 'residential' establishment in the primary catering industry?
What is a 'residential' establishment in the primary catering industry?
What is the main objective of a food service establishment with 'profit motives'?
What is the main objective of a food service establishment with 'profit motives'?
Which market segment has a full choice of what and where to eat?
Which market segment has a full choice of what and where to eat?
What is a characteristic of 'captive clientele' in the food service industry?
What is a characteristic of 'captive clientele' in the food service industry?
What type of service is typically provided in a quick service restaurant?
What type of service is typically provided in a quick service restaurant?
Which type of restaurant offers excellent quality cuisine at a high-end price?
Which type of restaurant offers excellent quality cuisine at a high-end price?
Which of the following is a characteristic of leisure-linked catering?
Which of the following is a characteristic of leisure-linked catering?
What type of establishments are considered 'clubs' in the food and beverage industry?
What type of establishments are considered 'clubs' in the food and beverage industry?
Which of the following best describes Airline Catering?
Which of the following best describes Airline Catering?
What does 'surface catering' primarily cater to?
What does 'surface catering' primarily cater to?
What is the purpose of 'Institutional Catering'?
What is the purpose of 'Institutional Catering'?
What is a franchise agreement in the context of food and beverage industry ownership?
What is a franchise agreement in the context of food and beverage industry ownership?
What does 'self-operated' mean in the context of food and beverage industry ownership?
What does 'self-operated' mean in the context of food and beverage industry ownership?
What does 'management contracting' mean in the context of food and beverage industry ownership?
What does 'management contracting' mean in the context of food and beverage industry ownership?
In which stage of the food service cycle is customer satisfaction assessed?
In which stage of the food service cycle is customer satisfaction assessed?
Which of the following best describes a 'Themed Restaurant'?
Which of the following best describes a 'Themed Restaurant'?
Where are vending machines usually located?
Where are vending machines usually located?
Flashcards
Catering/Food Service Industry
Catering/Food Service Industry
Businesses providing services involving preparing, presenting, and serving food and beverages.
On-Premise Service
On-Premise Service
Services where food and beverages are prepared, presented, and served within the establishment.
Off-Premise Service
Off-Premise Service
Services where food is partially cooked, prepared, and served in a customer-chosen location.
Primary Catering Industry
Primary Catering Industry
Catering that is concerned with serving food and drinks such as restaurants and dine-ins.
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Secondary Catering Industry
Secondary Catering Industry
Catering that supports another primary activity, like in hospitals or transport services.
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Profit Motives
Profit Motives
Food service aiming to gain profit by selling food and beverages.
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Service Motives
Service Motives
Food and beverage services that aim to provide welfare at a reasonable price, not for profit.
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General Market
General Market
Customers have a full choice of what and where to eat, classified by income and spending power.
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Restricted Market
Restricted Market
Food service offering limited food choices designed for specific needs, captive clientele.
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Hotels
Hotels
Establishments offering accommodations including food and beverage services.
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Restaurant
Restaurant
Organizations that prepare, present, and serve food and drinks to various clientele on-premises.
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Quick Service
Quick Service
Restaurants offering a limited menu with quick preparation and affordable prices for high customer volume.
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Mid-scale Service
Mid-scale Service
Restaurants offering a full meal at a midrange price, with options for full service or buffet.
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Upscale Service
Upscale Service
Restaurants offering excellent quality cuisine at a high-end price, with full service in an elegant ambiance.
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Leisure-linked Catering
Leisure-linked Catering
Food and drink services offered in leisure, sports, and recreational settings.
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Off-premise Catering
Off-premise Catering
Providing food and drinks for social or corporate functions at any location off the principal workplace.
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Clubs
Clubs
Establishments offering food and beverage services to licensed members with accommodations.
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Food Service Cycle
Food Service Cycle
The process consists of eight stages, from market analysis to customer satisfaction.
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Surface Catering
Surface Catering
Cafes, food stalls, fast-food outlets, etc., located in transit hubs like terminals and highways.
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Institutional Catering
Institutional Catering
Providing provided for people with specific social requirements such as in hospitals and prisons.
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Food and Beverage Service Industry
- The catering/food service industry consists of businesses, institutions, and companies.
- These entities provide activities and services.
- Activities involve preparing, presenting, and serving food and beverages.
- The industry's primary aim is providing food and drinks to those who eat outside their homes.
- Customers depend on food service outlets for their meals.
Food and Beverage Options
- Food includes a wide range of cuisines with specific cooking practices/traditions.
- Examples of specific specialties include vegetarian or vegan options.
- Beverages encompass all types of drinks, alcoholic and non-alcoholic.
- Alcoholic drinks include beers, wines, and cocktails.
- Non-alcoholic drinks include drinks that are refreshing, stimulating, and nourishing.
Types of Food and Beverage Services
- Distinctions between on-premise and off-premise
- On-premise: Food/beverages prepared, presented, and served where customers visit.
- Off-premise: Service partially cooks, prepares, and serves at customer-chosen premises.
- Off-premise is often catering for special events.
Food Service Industry Sector
- Increased demand for food and beverage due to more people eating outside their homes.
- Diverse customer needs lead to different services and operations.
- The food and beverage industry adapts to meet demands.
- Understanding different food service sectors is essential for uniqueness.
- Classification is based on priority of food/beverage, motives, market, and ownership.
Primary Catering Industry
- Main concern centers on providing food and drinks to clients.
- Includes restaurants, takeaway, dine-ins, and F&B outlets in the accommodation sector.
- Residential establishments offer food, beverage, and accommodations like hotels or resorts.
- Nonresidential establishments only offer food and beverages, such as restaurants, pubs, and nightclubs.
Secondary Catering Industry
- Food and beverages are not the primary focus.
- It's embedded as a support activity.
- Examples include hospital, institutional, and transport catering.
Profit Motives
- Main goal is to gain profit by selling food and beverages.
- This can be primary or secondary activity.
Service Motives
- The sector aims not to earn profit.
- It provides welfare service at a reasonable price.
- Examples include hospitality and industrial cafeterias.
General Market
- Customers have full choice of what and where to eat.
- Encompasses various segments from upper to lower class.
- Segments are classified based on per capita income and spending.
Restricted Market
- Offers limited options or foods for specific needs.
- Captive clientele has no choice, often designed for specific needs.
- The captive clientele includes senior citizens in nursing homes or patients in hospitals.
- Semi-captive clientele includes transport passengers.
Hotels
- Primary purpose is to provide accommodations.
- Offers food and beverage services through coffee shops, banquets, and restaurants.
Restaurants
- Prepare, present, and serve food and drinks to various clients on-premises.
- Restaurants vary across standards, prices, ambiance, and service style.
- Includes quick service, mid-scale service, and upscale service.
Quick Service
- Also known as fast-food restaurants.
- Limited menu, quick prep/service.
- High customer volume is necessary for sustainability.
- High labor/equipment costs.
- Self-service, affordable prices.
Mid-Scale Service
- Offer full meal at midrange price.
- Customers view as good value.
- Can offer full service, buffet, or pay-to-order counters.
Upscale Service
- Offer cuisine at high-end price.
- Full service in elegant ambiance.
- Often found in five-star hotels in the Philippines and metropolitan districts.
Leisure-linked Catering
- Food/drink for people in leisure, sports, recreation.
- Available through licensed cafes, food stalls, and food courts.
Off-premise Catering
- Also known as off-site catering.
- Provides food and drinks for groups at any location.
Clubs
- Offer food and beverage services to licensed members.
- Include political, societal, sports, association, and health clubs.
- Can refer to proprietary or registered clubs.
In-Transit Catering
- Terminals include licensed cafes, food stalls, takeaway vendors and canteens.
- In-transit catering provides passengers with food and beverages.
- Common on trains with short journeys.
Airline Catering
- Offers terminal and in-flight catering.
- In-flight catering varies by class of travel.
- Economy class offers pre-portioned snacks and meals with disposable cutlery.
- Business/executive passengers are offered food on china with glassware.
- Low-cost flights often exclude food/beverages in the airfare.
Ship Catering
- Ferries on shorter routes offer snacks and soft beverages.
- WheShipreas ships offer full meals with full-fledged kitchens for travelers.
- Ship catering caters to cargo crew and passengers.
Surface Catering
- Caters to passengers traveling by surface transport.
- Locations include licensed cafes, food stalls, restaurants, and canteens.
Institutional Catering
- Provides food and drinks to people with specific requirements.
- Examples includes hospitals, day care centers, and universities.
Industrial Catering
- Food and drinks served to workers in factories, subsidized by company.
Franchise Agreement
- Franchisee buys the right to use a brand name, design, and methods.
Self-Operated
- The company's owner manages the operations.
- Operations can be large, small, or franchised.
Management Contracting
- Owner employs another food and beverage service.
- Can occur in noncommercial or commercial institutions.
Outsourcing
- Hotel partners with restaurant, coffee chain, or bar.
Food Service Operations
- Involves providing food and drinks for consumption not retail or manufacturing.
- Consists of eight stages arranged sequentially.
Eight Stages of the Food Service Cycle
- Understanding the market and consumers' demand.
- Company policies to guide operations.
- Understanding demand to decide on food, prices, and service.
- Planning and designing facilities.
- Proper provisioning for food and beverages.
- Aspects of food and beverage operations and management.
- Controlling the cost and reaching profitability.
- Continuous assessment of customer satisfaction.
- The food service cycle acts as a checklist.
Types of Food Service Operations
- Wide range of services from self-service to fine dining.
- Coffee shops can be found in hotels and terminals.
Airport Lounge
- Menu offers meals from breakfast to dinner.
- Soft instrumental music and formal ambiance.
- Open 24/7 with self-service or assisted service.
Bar
- Offers range of alcoholic and non-alcoholic beverages, plus snacks.
- Relaxed or energetic atmosphere with dazzling lights.
- Cocktails, mock tails, and snacks with speedy seating.
Cafeteria
- Cyclic meal plan with limited options.
- Found in educational institutions and industrial organizations.
- Self or assisted with low-priced, pre-plated food.
Coffee Shop
- Short order menu with hot and cold drinks, snacks and meals.
- Cozy ambiance with relaxing music.
- Quick service at midrange price.
Discotheque/Nightclub
- Serves beverages and snacks.
- Energetic atmosphere with music with lights
Family/Casual Dining Restaurant
- Sophisticated menu with single or multiple cuisines.
- Casual atmosphere, furnished decently.
- Assisted service at midrange price.
Fast-food Outlet
- Limited hot and cold drinks, pre-prepared meals.
- Trendy colors and furniture.
- Quick service and customers pick up food.
Food Court
- Multi-cuisine menus.
- Food outlets around central dining area.
- Quick service, customers pick up from location.
Grill Room
- Menu options with grilled meat or seafood.
- Includes alcohol beverages.
- Most have open kitchen, are attached to hotels.
- Responds to hotel policies and standards.
Poolside Barbeque
- Various wines and beers, barbequed seafood and fresh vegetable.
- Near the swimming pool.
- Self and/or assisted service.
Pub
- Alcohol drinks and light snacks.
- Low-light social setting.
- Self or assisted service.
Specialty Restaurant
- Particular Japanese, Italian, Mexican or Chinese dishes.
- Interiors, furniture, decorations corresponding to food origin.
- Staff uniforms also match food origin.
Takeaway Counter
- Counter attached to pantry, with food and beverages.
- Customers order, wait, pick up for off-premise consumption.
Themed Restaurants
- Limited menu related to theme.
- Restaurant ambiance aligned to theme.
- Provides assisted service.
Vending Machine
- Packed foods and drinks.
- Limited space in crowded area like terminal.
- Self-service.
Organizational Variables
- Focuses on nature of market and legislative controls.
- Looks at scale of operations and style.
- Style and operational timing
- Production method, and equipment, as well staff capacity.
Customer Experience Variables
- Considers food quality, service standards, value for money, and environment/atmosphere.
- Cleanliness
Performance Measure Variables
- Focuses on spend, revenue, productivity index, and sales analysis.
- Includes levels of repeat business.
- Aforennd beverage service operations can serve as a checklist to gather operation information.
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