Primary Catering Establishment: Types of Facilities Quiz and Flashcards

Study Notes

Types of Primary Catering Facilities

Hotels: provide accommodation and food and beverages, with various food service establishments such as coffee shops, room service, banquets, specialty restaurants, grill rooms, and cocktail bars.
Restaurants: specialize in certain types of food or present a certain theme, and can be classified into quick service, mid-scale, and upscale.

Classification of Restaurants

Quick Service: offer limited menus that are prepared quickly, often with drive-through windows and take-out.
Mid-Scale: offer full meals at a medium price, with full service, buffets, or limited service.
Upscale: offer high-quality cuisine at a high price, with full service and a high-quality ambiance.

Types of Restaurants

Coffee Shops: offer coffee, snacks, and light meals, requiring fast service for a fast turnover of guests.
Fast Food: also known as quick-service restaurants, catering to people on the go, requiring fast, economical, and portable food.

Types of Secondary Catering Facilities

Airlines: cater to airline passengers on flights.
Railways: cater to railway passengers on trains.
Ship: cater to passengers traveling on sea.
Surface: cater to passengers traveling by surface transport, such as buses and private vehicles.

The Meal Experience

Food and beverage operations aim to achieve customer satisfaction and meet customer needs, which can be physiological, economic, social, psychological, or convenient.

Food and Beverage Department

Responsible for food and beverage service in hotels, restaurants, and food outlets.
Divided into sub-units, each supervised by supervisors or section heads, such as bars, food outlets, room service, and banquet service.

Responsibilities of the Food and Beverage Department

Deliver food and beverage services to guests in all food outlets, guestrooms, function rooms, and outside catering.
Maintain goodwill through effective guest relations and handle guest complaints, inquiries, and requests.
Ensure sales forecast through promotional strategies and suggestive selling techniques.
Ensure consistent implementation of the company's internal control program.

Duties and Responsibilities of Food and Beverage Personnel

Food and Beverage Manager: responsible for the success of the food and beverage operations from a business point of view, including compiling menus, purchasing food and beverage items, and staff recruitment and training.
Barista: responsible for the service of coffee.
Busser/Busboy/Bar Boy: responsible for clearing tables, taking dirty dishes to the dishwasher, setting tables, and refilling.
Server: responsible for the complete service of food and beverage, catering to all guest needs, including representing the operation, selling food and beverage, and delivering service.

Manpower Requirements

Depends on the volume of food orders and seating capacity of the food outlet.
Each food outlet is usually manned by waiters, food attendants/receptionist, busboys, cashiers, and bartenders or bar waiters.
The dining area is supervised by a dining supervisor, who may be assisted by a captain waiter if the outlet is large.

Description

Learn about different types of primary catering facilities such as hotels and restaurants. Explore the various food service establishments found within hotels and the specialization in certain types of food that restaurants offer.