PASS COLLEGE

FUNDAMENTALS OF FOOD SERVICE OPERATIONS

BSHM-I
Module 1
Module Overview
 Organization of food and beverage operations
 Types of Food and Beverage Service Operations
Learning Objectives:
At the end of the lesson, you should be able to:
1. Define foodservice industry
2. Define and classify food and beverage
3. Identify and describe the products of food and beverage service industry
4. Explain the characteristics of food and beverage operations
What is Foodservice Industry?
Foodservice industry encompasses any establishments that serves food to people outside their home. This includes
restaurants, cafeterias, catering operations and many other formats.

Food includes a wide range of styles and cuisine types.

Beverages include all alcoholic drink and non-alcoholic drink.

Food can be classified by:

 Country for example traditional Italian and Mexican
 By type of cuisine for example, oriental.
 Particular specialty such as fish vegetarian or health food
Beverages include:
 Alcoholic beverage include wines and other types of alcoholic drinks such us cocktails, beers, spirits and liqueurs
 Non-alcoholic beverages include waters, juice, squashes, soft drinks, tea and coffee.
Service
 describe what we should be providing; words like cordial, generous reception, kindness, consideration and
warmth say it equally well.
 The act or practice of one who is hospitable; reception and entertainment of strangers or guests without reward, or
with kind and generous liberality and standards according to the establishment you’re working.
 Enhance the meal Experience of the customer.

Remember: “Taking care of the customer is the heart of the hospitality business.”

Characteristics of customer service

1. Service level: intensity of or limitations in, the individual personnel attention given to customer.
2. Service Availability: for example, the opening times and variations in the menu and beverage list on offer.
3. Level of Standards: for example, the food and beverage quality, décor, standard of equipment being used and
level of staffing professionalism.
4. Service Reliability: The extent to which the product is intended to be consistent and its consistency in practice.
5. Service Flexibility: The extent to which alternatives are available, and to which there can be variations in the
standard products that are offered.
Level of Customer Service
Technical Specification
Refers to the food and beverage items on offer, the portion size measure, the cooking method, the degree of
cooking, the method of presentation, the cover, accompaniments and the cleanliness of items etc.
Service Specification
Refers to two aspects; first, the procedures for service and second, the way in which the procedures are carried
out. Procedures include meeting and greeting, order taking, seeking customer comment, dealing with the complaints,
payment and the special needs of customer. Paying attention to level of staff attentiveness.

Types of Food and Beverage Service Operation

Bistro
 Often smaller establishment, traditional tables and
chairs, cluttered décor and friendly informal staff.
 Tends to offer honest, basic and robust cooking.
  Robust food need not be fa
 ttening, however,
and it certainly can be healthful

Brasserie
 This is generally a fairly large, styled room with a
long bar, normally serving one plate items rather
than formal meals.
 It is possible just to have a drink, coffee or snack
 Service provided by waiters, often in traditional
style of long aprons and black waistcoats

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 Shop
 Similar to brasserie-style operations, often themed. May
be open all day and serve all meal types from breakfast
through to supper.

Restaurant
 Term used to cover a wide variety of operations. Price,
level and type of service, décor, styles, cuisines and
degree of choice varies enormously across the range of
types of operation. Service ranges from full table service
to assisted service.

International Restaurant (Ethnic Restaurant

 Indian, Oriental, Asian, Spanish, Greek and Italian, are
just some of the many types of cuisine available, tends to
reflect specific ethnic origins.

Themed Restaurant
 International in orientation may also include themes
such as jungle, rainforest or music / opera, where
waiting to perform as well as serve.
 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
 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.

Fast Food
 It is design for busy people like employee and students.
 Meeting the needs of all day meal taking and also the
need for “grab and go” service, especially for the leisure,
industrial and travelling markets.

Public Houses
 Licensed environment primarily for drinking alcoholic beverages.
 These can range rom a simple plated dishes through to establishments offering full restaurant service.

Wine Bars
 Often a mixture of bar and brasserie-
style operations, commonly wine themed,
serving a variety of foods.

Learning Activity
TYPES OF FOOD SERVICE OPERATIONS IN THE PHILIPPINES

Instruction: Give at least two specific examples of the following types of foodservice operations located in the
Philippines, describe each briefly, and location/address.
Types of Food Service Name of Business Description Location/Address
Operation
 Fast Food 1.

2.
Coffee Shop 1.

2.
Fine Dining Restaurant 1.

2.
Themed Restaurant 1.

2.
Bar 1.

2.

SUMMARY
Food and beverage (or food service) operations are concerned with the provision of food and a variety of
beverages within business. The international food service industry provides millions of meals a day in a wide variety of
types of food service operation. Food and beverage services sector contributes a great deal to the profits in hospitality
industry. With the increase in importance of business meetings, a range of personal and social events, a large number of
customers visit catering establishments frequently. The food and beverage services providing businesses deliver food and
beverages to their customers at various types of operation from cafes, fast-food chain and fine-dining restaurants.
Prepared by: Ms. Sharlene C. Celi, LPT
HM Instructor