FUNDAMENTALS IN

FOOD SERVICE
OPERATIONS
PROF. IVAN DEAN S. SALACATA, MSHM -HRM
 INTRODUCTION
In order to become a successful in food and
beverage service, it requires the following:
◦Sound product knowledge
◦Well developed interpersonal skills
◦A range of technical skills
◦The ability to work as part of a team
 FOOD SERVICE OPERATIONS
◦ Consumer Needs and Market Potential
◦ Formulation of Policy
◦ Interpretation of Demand
◦ Planning and Design of Facilities
◦ Production and Service
◦ Control of Costs and Revenues
◦ Monitoring of Consumer Satisfaction
 FOOD
◦It includes a wide range of styles and cuisine
types.
◦These can be classified by:
◦ Country
◦ Traditional British or Italian
◦ By type of cuisine
 BEVERAGES
◦ It includes all alcoholic and non alcoholic drinks.
◦ Alcoholic Beverages include wines and all other types
of alcoholic drinks such as cocktails, beers, spirits, cider
and liqueurs.
◦ Non Alcoholic Beverages includes bar beverage such
as mineral waters, juices, squashes and aerated waters
as well as teas, coffee, chocolate milk and milk.
 TYPES OF FOOD SERVICE
OPERATIONS

BISTRO
 BISTRO
◦Often a smaller establishment, with check
tablecloths, brentwood chairs, cluttered decors
and friendly informal staffs.

◦Tend to offer honest, basic and robust cooking.

BRASSERIE
 BRASSERIE
◦This is generally a largish, styled room, with a long
bar, normally serving one-plate items rather than
formal meals.
◦Often it is possible just to have a drink, coffee, or
just a snack.
◦Service by waiters often in a traditional style of
long aprons and black waistcoats.
NEW WAVE BRASSERIE
(GASTRODOME)
 NEW WAVE BRASSERIE
◦Slick modern interior design, coupled with
similar approaches to contemporary
cuisine and service.
◦Busy and bustling and often large and
multileveled.
COFFEE SHOPS
 COFFEE SHOPS
◦Similar to brasserie style operations, often
themed.
◦May be open all day and serve all meal
types from breakfast to supper.
FIRST CLASS RESTAURANT
 FIRST CLASS RESTAURANT
◦Tend to be formal fine dining restaurants with
classical preparations and presentations of food
and offering a high level of table (silver, gueridon
and or plated) service.
◦Often associated with classical/haute cuisines.
RESTAURANT
 RESTAURANT
◦Term used to cover a wide variety of operations.
◦ Price, level and type of service, decor, styles,
cuisines and degree of choice varies enormously
across the range of types of operation.
◦ Service ranges from full table service to assisted
service such as carvery-style operations
ETHNIC RESTAURANTS
 ETHNIC RESTAURANT
◦Indian, Oriental, Asian, Spanish, Greek, Italian,
Creole and Cajun are just some of the many
types of cuisine available, with establishments
tending to reflect specific ethnic origins.
◦Many of the standard dishes are now appearing
within a range of other menu types
THEMED RESTAURANT
 THEMED RESTAURANT
◦ Often international in orientation, for example,
Icelandic hot rock with food prepared and cooked at
the table, ‘Beni-hana’ oriental theme, again with food
prepared and cooked at table.
◦ Also includes themes such as jungle, rainforest or
music/opera, where waiting staff perform as well as
serve
INTERNATIONAL DESTINATION
RESTAURANT
 INTERNATIONAL DESTINATION
RESTAURANT
◦ Often Michelin-starred fine dining restaurants, offering a
distinctive personality, cuisine, ambiance, beverages
and service.
◦ Usually table service at various levels but mostly
personal and highly attentive. Generally considered as
the home of gastronomy.
◦ Expensive but also value laden
HEALTH FOOD AND VEGETARIAN
RESTAURANTS
HEALTH FOOD AND VEGETARIAN
RESTAURANTS
◦Increasing specialization of operations into
vegetarianism and/or health foods (though
vegetarian food is not necessarily healthy), to
meet lifestyle needs as well as dietary
requirements.
CAFETERIA
 CAFETERIA
◦Primarily self-service with customer choosing
selection from a counter or counters in varying
designs and layouts.
◦Originally developed for the industrial feeding
market but now seen in a variety of sectors
POPULAR CATERING AND FAST FOOD
OUTLET
 POPULAR CATERING
◦ Developed from table service teashops and cafés
through to steakhouses, and now incorporating snack
bars, kiosks, diners, takeaways and cafeterias, with
modern-day burger, chicken and fish concepts, and
with ethnic foods also being incorporated.
◦ Meeting the needs of all-day meal dining (grazing) and
also the need for ‘grab and go’ service, especially for
the leisure, industrial and travelling markets.
PUBLIC HOUSES
 PUBLIC HOUSES
◦ Licensed environment primarily for drinking alcoholic beverages.
◦ May be simply a serving bar with standing room for customers or
may have more plush surroundings incorporating the offer of a
variety of foods.
◦ These can range from simple plated dishes through to
establishments offering full restaurant service.
WINE BARS
 WINE BARS
◦ Often a mixture of bar and brasserie-style operation,
commonly wine themed, serving a variety of foods.
SECTORS OF THE
FOODSERVICE
INDUSTRY
 HOTEL AND OTHER
ACCOMMODATIONS
◦ Provision of food and drink together with
accommodation services.
◦ Historical summary developed from Inns and supported
by developments in transport and increases in business
and leisure -related tourism Hotel, motel and other
tourist accommodation often referred to as the
LODGING INDUSTRY
 RESTAURANTS
◦Provision of food and drink, generally at a high
price with high levels of service .
◦Historical summary Grew out of hotel restaurants
through chefs wishing to start theit own
businesses
 POPULAR CATERING
◦ Including cafes, pizza, grills, specialist coffee shops
◦ Provision of food and drink, low/medium price with
limited levels of service and often high customer
throughput
◦ Historical summary Developed from ABC and Lyons
concepts, highly influenced by the USA
 FAST FOOD
◦ Including McDonalds and Burger King
◦ Provision of food and drink in highly specialised
environment
◦ Characterised by high investment, high labour costs
and vast customer throughput
◦ Historical Summary Grew from combination of popular
catering and take away, high sophisticated meal
packaging and marketing
 TAKE AWAY
◦ Including ethnic, spuds, KFC,snacks, fish and chips,
sandwich bars, kiosks
◦ Fast provision of food and drink
◦ Developed in UK from original fish and chip concepts.
Influenced by USA and trends in food tastes
 BANQUETING/CONFERENCING
EXHIBITIONS
◦ Provision of large scale food and drink alongside
services such as conferencing
◦ Originally associated within hotels but has now become
major sector in ist own right
◦ Leisure and special event market
 LEISURE ATTRACTIONS
◦ Such as theme parks, museums, galleries, cinemas and
theatres
◦ Provision of food and drinks to people engaged in
another pursuit
◦ Historical summary Increases in leisure have made profit
from food and drink attractive to leisure and amenity
providers
 INDUSTRIAL CATERING
◦Provision of food and drink to people at work
◦Historical summary Born out of recognition that
better-fe workers work better. Boosted in UK
during First and Second WW Business/industry
markets
 WELFARE CATERING
◦Provision of food and drink to people in colleges,
universities and the forces and to people through
established social needs
◦Social caterer/foodservice
 TRANSPORT CATERING
◦ Including railways, airlines and marine
◦ Provision of food and drink to peolple on the move
◦ Historical summary Grew out of the need to meet the
demands of travelling public.
◦ Originally service were of high levels, reflecting the type
of traveller. Eventually changed to meet the needs of a
wide range of travellers.
◦ Transportation market
 OUTDOOR CATERING
◦Provision of food and drink away from home
base and suppliers usually associated with a
major event
◦Historical summary Developed through need to
provide services at special events.
◦Catering market