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    Food Service Operations 1. Commercial: A. Cafeteria

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    Julie Anne Perido
    The document provides information on various types of food service operations including commercial and non-commercial operations. Commercial operations are run as businesses for profit and include cafeterias, coffee shops, kiosks, meals on wheels, airport lounges, family restaurants, fast food outlets, fine dining restaurants, food courts, and theme restaurants. Non-commercial operations include welfare catering operations like in hospitals, schools, and industries which provide free or subsidized food. The document also provides a sample script for taking and confirming restaurant table reservations by phone.

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    Food Service Operations 1. Commercial: A. Cafeteria

    Uploaded by

    Julie Anne Perido
    116 views12 pages
    The document provides information on various types of food service operations including commercial and non-commercial operations. Commercial operations are run as businesses for profit and include cafeterias, coffee shops, kiosks, meals on wheels, airport lounges, family restaurants, fast food outlets, fine dining restaurants, food courts, and theme restaurants. Non-commercial operations include welfare catering operations like in hospitals, schools, and industries which provide free or subsidized food. The document also provides a sample script for taking and confirming restaurant table reservations by phone.

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    The document provides information on various types of food service operations including commercial and non-commercial operations. Commercial operations are run as businesses for profit and include cafeterias, coffee shops, kiosks, meals on wheels, airport lounges, family restaurants, fast food outlets, fine dining restaurants, food courts, and theme restaurants. Non-commercial operations include welfare catering operations like in hospitals, schools, and industries which provide free or subsidized food. The document also provides a sample script for taking and confirming restaurant table reservations by phone.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    116 views12 pages

    Food Service Operations 1. Commercial: A. Cafeteria

    Uploaded by

    Julie Anne Perido
    The document provides information on various types of food service operations including commercial and non-commercial operations. Commercial operations are run as businesses for profit and include cafeterias, coffee shops, kiosks, meals on wheels, airport lounges, family restaurants, fast food outlets, fine dining restaurants, food courts, and theme restaurants. Non-commercial operations include welfare catering operations like in hospitals, schools, and industries which provide free or subsidized food. The document also provides a sample script for taking and confirming restaurant table reservations by phone.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 12

    Food Service Operations

    1. Commercial

    Commercial food service operations are operated as business or for a profit


    motive Eg: hotels. The types of food service operations are many to meet the
    demands of the cus-tomer and the following are some of the com-mon commercial
    food service operations.

    a. Cafeteria: Cafeteria system consists of straight-line counters containing a vari-


    ety of hot and cold dishes. The customers pick up a tray and move along and select
    the dishes. The cashier at the end of the counter makes the bill for items
    selected and collects payment. In India, in most cafeteria operations guests make
    payment at the cash counter before hand for items they want to eat.
    The tables have the basic require-ments such as salt and pepper, straw holder,
    napkins and water glasses. Cafeterias are situated in railway stations, cinema halls,
    shopping complex and in premises of office, school and college where guests
    expect quick service.

    b. Coffee Shop: It may be an independent outlet or situated in a restaurant. It


    mainly serves snacks and beverages 24 hours a day.

    The service and ambience are informal.

    The furniture and service equip-ment are not very expensive. Dishes ordered by the
    guests are neatly plated in the kitchen, garnished and placed before the guests.

    c. Kiosk: A kiosk is a small permanent or temporary structure on a side walk. Here


    items like coffee, tea, chocolates, pastries and savories are sold. The items bought
    may either be taken away or consumed at tables arranged nearby. Most kiosks do
    not have seating provisions.
     

    d. Meals on Wheels: The concept of ‘Meals on wheels’ was developed in the


    United Kingdom during World War II. It was in 1943 when food was delivered to
    servicemen, in old prams using straw bales to keep the meals warm in transit. The
    invention of meals on wheels which started as a voluntary programme has
    reshaped and taken a new dimension of becoming a profit-making business in
    recent times. This idea has been improvised in the modern day.

    Food that is cooked in a central-ized kitchen is supplied to homes, offices,


    hospitals and to elderly people who live in a community in separate homes. Now-
    a-days restaurants supply food by taking orders from customers on wheels. Meals
    are also prepared in centralized kitchens and supplied in buses, trains and flights.

    Assorted snacks and main meals are prepared elsewhere and transported by vehicle
    to a central point and served.

    This type of outlet moves from place to place or stationed near busy areas.

    e. Airport Lounge: Airport lounge has a wide menu for breakfast, lunch, and
    dinner with hot and cold beverages, sal-ads, main meals, and desserts. It also has
    formal ambience, appealing for having meals at leisure and resting gracefully at the
    airport. The traveler selects food and beverage of choice, and takes to the table
    himself.

    f. Family Restaurant: Family restaurant has elaborate menu of single or multiple


    cui-sines which may change according to the operating hours. They have good
    ambience and comfortable seating arrangements so that the guests can dine
    leisurely.

    g. Fast Food Outlets: Fast food outlet has limited menu of hot and cold beverages
    with easily prepared and fast meals cooked in advance and kept warm. The service
    must be speedy. The food is pre-pared in the kitchen, placed in the trays, and
    passed to the customer.

    h. Fine-dining restaurants are characterized by highly trained chefs preparing


    complex food items, exquisitely presented. Meals are brought to the table by
    experienced servers with sound food and beverage knowledge in an upscale
    atmosphere with table linens, fine china, crystal stemware, and silver-plate cutlery.
    The table is often embellished with fresh flowers and candles.

     
    i. Food Court: Food court consists of multi-cuisine menu. Multi-cuisine food
    outlets are located around with central dining. The customers pick up food and
    beverages of their choice from multiple outlets around and sit in the central din-ing
    area to consume. This type of food service can be seen in shopping malls.

    j. Theme Restaurant: Theme restaurants have limited menu that is based on the


    theme. Architecture, lighting, and music induce the feel of the theme. Mostly infor-
    mal ambience is maintained with various other interior decorations.
     

    Robot Theme Restaurant: Introduction of novel ideas in production and service


    has taken the industry to great heights. New themes with special ized services have
    taken a new momentum these days. The advancement of technology has
    seen online service of food, ordering through iPads in restaurants
    and the use of robots to serve foods. 
    Currently in India, the first Robot theme restaurant with robots serv-ing food to the
    guests at the table has emerged in Chennai.

    Non-Commercial 2.

    Non-commercial food service operations could be defined as operations includ-ing


    colleges and universities, healthcare, industries, military, day-care centres,
    orphanages and old age homes which give free food and accommodation. This -
    segment prepares, serves food and sup-ports some other establishment’s main
    function or purpose. For example, the caf-eteria in a university supports the goal of
    educating students by serving them meals so that they have the energy to partici-
    pate in class and other activities. Within the noncommercial segment, food service
    is typically handled either by contractors who will manage and operate the food
    and  dining facilities or which is self -operative, which means the institutions hire
    their own staff to operate food services.
     

    a. Welfare Catering: The provision of food and beverages to people to fulfill a


    social obligation is known as welfare catering. It includes catering in hospitals,
    schools, colleges, the armed forces and industrial catering. In hospitals, the patients
    are given nutritious food at a reasonable price so that the convalescence period is
    not too long.

    Schools and universities provide on-campus food services to students and staff.
    Students stay as residents in school hostels and eat from the mess or school food
    service.
     

    b. Industrial Catering: The provision of food and beverages to ‘people at work,’


    in industries and factories at highly subsidized rates is called industrial catering. It
    is based on the assumption that if employees are fed better they are happy and
    more productive. Food is given at a concessional rate.
    Table Reservations Procedure For
    Restaurants
    Answering the telephone:

    Wish the caller as per the time of the day:

     Good (morning / afternoon / evening).  Roof


    Top Restaurant Albert speaking. How may I help you?

    Acknowledging a reservation request

     Certainly Mr. David, (use name if whenever known)


     Yes of course sir or madam, (use name if known)

    Taking the table reservation details:

    Standard questions

     May I have your name, please?

     When would you like book your table?

     A table for how many guests?

     Where would you like to sit?

     Do you prefer a smoking area? (Only applicable if your


    restaurant has separate smoking area / zone)

    When you check the reservations book

     Please excuse me, (name), while I check the reservations.


     Please allown me to put your call on hold, While i check the
    availability.

     Just one moment, please (name), while I see what we have


    available.

    Returning to the caller

     I’m sorry to keep you waiting, (name).

     Sorry to keep you on hold, (guest Name)

     May I have your (mobile number), please?

    Confirming the details

     May I please repeat the table reservation details, A table for (2)
    (this afternoon / on Sunday, 31 October) at (2.00 p.m.) in the name of
    (Mr. David). And your (telephone number) is (123456789). Is that
    details correct? 

    Saying goodbye

     Thank you very much for calling, Mr. David. We look forward to


    seeing you then. Have a great day ahead.

    When a table is not available or where the guest wants one

     I’m afraid we don’t have a table at that time. Would (2.30) be


    suitable?

     I’m afraid we don’t have a table available there at that time. But
    there is a table available (say where) then. Would that be suitable?

    Offering an alternative
     May I help you to reserve a table at another of our restaurants
    instead? 

     Perhaps you’d like to have (lunch) in the (Wok Restaurant),


    where there will be a buffet this afternoon.

    Process for reconfirming a restaurant table reservation request:

    Standard reconfirmation

     Good Morning, Mr. David. This is  Albert from the Roof Top


    restaurant speaking.

     I would like to reconfirm your reservation for a table for 2 this


    afternoon at 02:00 p.m.

     Thank you very much for making the reservation and we look
    forward to being of service to you and your (guest) this evening.

    Reconfirmation of a table reservation with a special request

     Good afternoon, Mr. David. This is Albert from the Roof Top


    restaurant speaking.

     I would like to reconfirm your reservation of a table for 2 this


    evening at 7:00 pm.

     A birthday cake with the wording "Happy Birthday to Betty" has


    been arranged for tonight.

     Should you have any other request, please let us know.

     Thank you very much for making the reservation and we look
    forward to being of service to you and your (guest) this evening.

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