Food and Beverage Service Industry

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.