DTA10143

FUNDAMENTAL OF HOSPITALITY INDUSTRY

TOPIC 3
FOOD AND
BEVERAGE
SECTOR
 Learning Outcome
CLO 1 : explain the nature, importance,
characteristic, and
relationship of the hospitality industry ( C2 , PLO 1
)
CLO 2 : expose the accommodation and food and
beverage
sectors in hospitality industry ( C3 , PLO 2 )
CLO 3 : describe the career opportunity, issues,
and challenges in hospitality industry
( A3 , PLO 4 )

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 FOOD AND BEVERAGE SECTOR

3.1 Expose food and beverage sector in the hospitality

industry
 Food and Beverage Services can be broadly defined as the
process of preparing, presenting and serving of food and
beverages to the customers.
 The main aim of food and beverage operation is to achieve
customer satisfaction or meet the customers’ needs.

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3.1.1 Describe the importance of food and beverage in the
hospitality industry
• Physiological
• The need for special foods (diabetic, vegetarian)
• Economical
• The need for good value; fast service; a convenient
location
• Social
• Going out with friends or business colleagues; attending
functions to meet others
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• Psychological
• The need for enhancement of self-esteem; fulfilling
lifestyle needs; the need for variety; resulted from
advertising and promotion
• Convenience
• Being unable to get home (workers, shoppers) or having
to attend some other events(cinema, theatre); the desire
for someone else to do the work; the physical
impossibility of catering at home (weddings and other
special functions)

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3.1.2 Identify the functions of food and beverage
operations
1. Purchasing food and beverage
 Determining which types of ingredients, food, drink
or wine etc. should be order
 Finding and having reliable supplier’s list – ensure
consistent quality
 Determining the suitable order size – avoid over buy
which need extra space for storage / can’t serve guest
properly
 Design the appropriate procedures of receiving and
storing the food and beverage – prevent any wastage 6
 2. Planning Menus
 Well-planes menu can stimulate the
revenue and attract the guest to come again
 Design cuisine/beverages should be
included in the menu
 When planning menus we have to
comprehend, empathize on guest food
habits and enable to meet their changing
preferences
 The price should design within available
budget and enable to have the profitability
against with its costs
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 3. Maintaining Daily Operations
 Maintaining perfect cleanliness of all services areas in
Food and Beverage Outlets
 Providing efficient and planned preparation of all
operating equiptment
 Forecasting labour and cleaning supply needs
 Inventory of chemical stock
 Maintaining strict inventory control and monthly stock
check
4. Food Service Hygiene
 Employees should be trained to ensure that they maintain
personal hygiene 8
 The sink and work surface should cleaned before and after
every use
 Equipment should be sanitized and sterilized after every
cleaning
 The kitchen area and dining area should be pest free

5. Beverage Control
 Keep record of suppliers and the deliveries received
 Keep record of movement stock
 A cellar stock ledge should be kept to maintain stock
record 9
 6. Cost Control and Budgeting
 Involves the estimation of costs, the setting of an agreed
budget, and management of actual costs against that
budget

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3.1.3 Discuss the organizational structure and functions of food
and beverage operations
RESTAURANT MANAGER

ASSISTANT RESTAURANT MANAGER

SUPERVISORS HOSTESS (Reception Waiter)

CAPTAIN

WAITER / WAITRESS

BUSBOY / BUSGIRL
 Restaurant Manager
• Overall responsible for the organization and administration of particular food
and beverage service areas
• Sets standards for service in dining room.
• Also Public Relation (PR) person of establishment because he has to manage
offers and promotions at the outlet
• Gain brand recognition and help to retain existing customers as well
Assistant Restaurant Manager
• Assistant Restaurant Managers will take over the duties of RM when he is not
around
• More regularly in touch and directly communicates with the operations staff
• Prepare duty rosters, holiday lists, and hours on and off duty
• Hitting sales, training and maintaining quality service
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Supervisor
• Overall charge of the staff team
• Responsible for seeing all the duties for the pre-preparation of service are
efficiently carried out
• Assist the reception headwaiter during the service
• Relieve the restaurant manager or reception head waiter on their day off.
Captain
• Overall responsible for a team or staff serving a set of tables
• Must have good knowledge of food and wine
• Be able to instruct other staff in doing the correct and appropriate service
• Carry out all the service at the table with the help of the station waiter

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Hostess (Reception Waiter)
• Welcome guests in a warm and friendly manner.
• Ascertains their dining/lodging needs.
• Seats guests and manage the seating chart.
• Monitors restaurant activity to determine seating and dining flow.
• Responds to guest inquiries and requests in a timely, friendly, and efficient
manner.
Waiter / Waitress
• Acts by instruction from the chef de rang
• Mainly fetches and carries, may do a little service
• Help to clear tables after each course
• Carried out some of the cleaning and preparatory tasks during the pre
preparation period
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 Busboys / Busgirls
• Assist the servers during busy/peak periods.
• Responsible to do the clearing after service.
• In the small restaurants, several of these positions may be assumed
by the same person.

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3.1.4 Discuss the classification food and beverage operations-
based market segment

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Commercial

 Market oriented
 Characteristic:
• High % in fixed cost, for example rent, management salaries,
depreciation of building and equipment
• Reliance on sales rather than decreases in costs
• An unstable market demand for the product
• Flexible pricing policy

Subsidized or Welfare

 Cost oriented
 Characteristic:
• Lower % of fixed costs, but a higher percentage of variable costs
such as F & B costs
• Reliance on decreases in cost rather than increases in sales
• A relatively stable market demand for the product 17
• Fixed pricing policy
 Customer type
 General market
1) Non-captive: customer have full choice

 Restricted market
1) Captive: customers have no choice, for example, welfare
2) Semi-captive: customer have no choice before entering
for example, marine, airline, trains, some hotels and some
leisure activities. The customers chosen alternative to
these but, once chosen, have little choice of food and
beverage
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3.1.5 Explain the modes of food and beverage operations
a. Independent ownership
 Refers to small family-run food and beverage services where the owners
have complete control
 Have the highest failure rate
 Depending on the location, the clientele may vary accordingly.
 Usually relies on local customers or its neighbourhood.
b. Chain ownership
 Can be grouped into single-concept chains and multiple-concept chains.
 Have a strong local and international brand identity.
 A percentage of sales is automatically taken for advertising. Depending on
the location of restaurants the clientele may vary accordingly. 19
1. Single-Concept
 McDonald’s, Subway, Burger King and KFC.
 Usually single concept chains offer franchise opportunities.

2. Multiple-Concept
 Maxim’s Catering Limited - operating fast food, Chinese and
Western fine dining restaurants.
 Usually multiple-concept chains have a centralized reservation
system and some offer franchise opportunities.
c. Profit-making focused
 Most food and beverage services available in the market are
commercial-based which aim at generating profit.
 Include general restaurants, restaurants in hotels, fast food
restaurants, bars and club restaurants, etc.
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d. Non-profit making focused
 Focused are mainly subsidized or welfare in their
nature.
 Cost reduction is emphasized in the operations,
which explains their relatively low prices when
compared with those profit-oriented ones.
 May even provide meals for free.
 Examples of these kinds of food and beverage
services include cafeteria of enterprises, school
canteens and cafeteria in hospitals, etc.

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3.1.6 Exhibit the characteristics of food and beverage services
a. Fine dining restaurants
 Offer very high standards in all aspects of their operation - an extensive à la
carte menu, silver service, good quality facilities and décor, service
accompaniments, etc.
 Can be found in four and five star hotels or as free standing restaurants
 Some characteristics of a fine dining restaurant are listed below:
• Orders can be customized according to the customers preferences
• Emphasis on using high-quality and fresh ingredients
• Spacious, which provides certain levels of customers privacy
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• Quiet and comfortable dining environment
• Low seat turnover
• Some require membership and dress code
• Well-trained and well-groomed staff
• Full table service with formal table setting
b. Casual dining restaurants
 A restaurant that serves moderately-priced food in a causal atmosphere
 Such restaurants usually provide table service and comprise a market segment between
fast food establishments and fine dining restaurants.
 Under the category of casual dining restaurants, there are three extended types of food
and beverage establishments which are common, these include cafés, specialty/themed
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restaurants and cafeterias.

c. Fast food restaurants
There are a variety of establishments offering a limited to very comprehensive
choice of popular foods at reasonable prices.
Some establishments may be small and suited to the local area offering local
delicacies, whereas others may be part of an international chain employing a
particular theme, e.g. the type of food and range of items available depends on
the type and location of the establishment.
Generally provide quick-food which are easy in preparation and convenient
for take away, e.g. burgers, chicken, pizzas
Cheap menu items which are affordable by all general public
Menus with photographs near the counters
Food ingredients are semi-processed in central kitchen before delivering to the
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restaurants
 Food can be consumed either on the premises or taken away.
 Self-serviced: customers are required to go to the food counters for ordering
and picking up their own food
 Free seating and no reservation is needed
 No table set up
 No service charge is imposed
 Long hours of operations: some operate 24-hours a day

d. Bars
Can be part of a larger operation, such as a restaurant, or it can be an
individual business.
The physical set-up of bars is critical to set the ambience and the theme of the
establishment. 25
 Allows customers to meet and socialize for both business and pleasure.
 Have a quick snack menu available for the customers to choose from.
 The profit percentage from beverages is higher than that from food and,
unlike food, beverages can be held over if not sold.

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3.1.7 Expose the types of food and beverages services
a. Restaurant service
 Restaurants are places where Food & Drink is served.
 There are various types of restaurants:
1) All Day Dining Restaurants: They are usually called as Coffee
Shop or Cafe in Hotels. They are usually big in size with many
Covers (seats), compared to other Restaurants in the same Hotel. The
main reason why they are called All Day Dining Restaurant is
because of their hours of operation, as they are open for Breakfast in
the morning to Lunch in the afternoon to Dinner in the evening.

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2) Fine Dining Restaurants: Fine Dining Restaurants are
characterized by their elaborate and exclusive menu with special
emphasis on the very high quality food they serve. The emphasis
being on fresh ingredients and natural flavours or on the type of
Cuisine served, or both. Usually the operation of this restaurant
revolves around the Head Chef or Chef De Cuisine of this Outlet.
3) Speciality Restaurants: These are Restaurants which usually
have a type of National or Regional Character or Cuisine attached to
them, for example: Italian Specialty Restaurant, Chinese Specialty
Restaurant etc. In some Hotels they do also sometimes have Multi
Cuisine Specialty Restaurant, which literally means that Restaurant
serves cuisine from more than one country, or the dishes on the
Menu at that Restaurant has Food Specialties from many different
countries.
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b. Banquet service
 Defined as a formal meal for a large group of people.
 Usually celebratory occasions, often with some sort of
recognition ceremony held during the event.
 Banquet service is a range of service styles for large catered
events, such as weddings, award ceremonies, charity dinners, and
sports team banquets.
 Banquet-style service may feature plated food, buffet or food
stations, or passed hors d'oeuvres
 Types of banquet service:
• Buffet: This is a popular banquet service, chosen in events with a
large number of attendees. There is a buffet line of food choices,
which the guests pass through and serve themselves. It is a 29

convenient way of choosing what an individual wants to choose.

• Reception: It is a popular term known across countries involving a
gathering where people mill around the room while eating and
chatting. This is a special gathering of a varied number of people,
came together for a special occasion.  
• Food Stations: This is an event that comprises food stalls or
stations offering various cuisines, courses and dishes to the guests.
Many times, these stations are manned by chefs who prepare food
in front of the guests. The most common food stations include
pasta bars, sushi stations, desserts, etc.
• Cafeteria-Style: This is very similar to the buffet-style banquet
service, with a difference that servers themselves serve the food.
The practice is used to control the portion sizes.

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• Plated: In this service, the guests are seated, and servers bring
food already portioned into the plates from the kitchen. This is
believed to be one of the most efficient types of banquet service.
The plated style is the most common one seen at formal events,
seminars, conferences, and formal dinners.
• Pre-Set Service: If the food is already showing up on the table at
the time of your arrival, it is known as a pre-set arrangement. This
is applicable mostly with bread, desserts, salads, and beverages.

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• Plated: In this service, the guests are seated, and servers bring
food already portioned into the plates from the kitchen. This is
believed to be one of the most efficient types of banquet service.
The plated style is the most common one seen at formal events,
seminars, conferences, and formal dinners.
• Pre-Set Service: If the food is already showing up on the table at
the time of your arrival, it is known as a pre-set arrangement. This
is applicable mostly with bread, desserts, salads, and beverages.

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Banquet Style Set up

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c. Room service
 Also known as In Room Dining
 A service provided in a hotel allowing guests to order food an drink to be brought to
their rooms
 Room service orders through:
1) Telephone
2) Interactive TV system
3) Door Knob Menu
 Room Service’s Order Flow:
• Guest Order / Order Taking - By phone - Door Knob Menu - Television
• Preparation - Mise en place of the tray or trolley from the pantry - The order will be
done by the distribution departments (kitchen/bar)
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• Distribution / Service - Room service staff bring the tray or trolley using
stairs, lift or special lift for food

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VIDEO 1: BANQUET

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VIDEO 2: COVID & FOODSERVICE INDUSTRY

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Congratulations!