Types of Primary Catering Facilities

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.