FnB Management Unit 1

UNIT 1UNIT 1

FOOD AND BEVERAGEMANAGEMENT

THE FOODSERVICEINDUSTRY

THE FOODSERVICEINDUSTRY

PREPARED BY:NORHASIMAH BINTI HAMIM

SCHOOL OF HOTEL MANAGEMENTFACULTY OF HOSPITALITY AND TOURISM MANAGEMENT

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UNIT 01: THE FOODSERVICE INDUSTRY

LEARNING OUTCOMESLEARNING OUTCOMES

At the end of this chapter, students will be able to:

Define the importance of food and beverage operations in the foodservice industry;

Discuss the types restaurant ownership in food service industry;

Explain various types of restaurants and their levels of service;

Analyze the current issues in food and beverage operations;

Evaluate the dining staff's attributes as well as his/her tasks and responsibilities.

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INTRODUCTION INTRODUCTION

Food and Beverage service is the essential link between customer and the menu, beverages and other service offer in a establishment.

To be successful in food and beverage service industry operator requires: Product knowledge. Well develop interpersonal skills. A range of technical skills. The ability to work as part of a

team.

FOOD AND BEVERAGE

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INTRODUCTION INTRODUCTION

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1.1 Foodservice as a Diverse Industry1.1 Foodservice as a Diverse Industry

There are a wide variety of sectors such as hotels, independent and chain restaurants, popular catering, pubs and wine bars, fast food, leisure attractions and banqueting.

There are also sectors where food and beverages are provided as part of another business e.g. transport catering, welfare, clubs, education, industrial feeding and the armed forces.

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1.1 Foodservice as a Diverse Industry1.1 Foodservice as a Diverse Industry

Types of sectors of foodservice industry:

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1.2 Types of Ownerships1.2 Types of Ownerships

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Independent

1 Boss

Fast decision

No affiliations

Success depends on

yourself

Outstanding to win

Local adaptation

1.2.1 Independent Concept

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Independent characteristics:

Minimal amount of staff to sustain their day to day operations

The sole owners will always run the management.

Usually owner operated or family owned properties

Has its own individual identity

No relationship to other properties with regard to policies, procedures, marketing

of financial obligations

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• Called the parents company

• Standardization

• Simplified menu, SOP, Training and décor

• Control of service and product consistencies

My restaurant very good, I don’t need help. I can expand my business!

1.2.2 Chain Concept

Chain restaurant

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Chain characteristics:

Restaurants that are part of a

multi-unit organisation, owned or

managed by one company.

Usually imposes a certain

minimum standards, rules, policies

and procedures.

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Chains receive large discounts for

purchasing materials and supplies.

Share the same menu, purchase

supplies, operating procedures

that have been standardised for

every restaurant in the chain.

Eg. Chicken Rice shop

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Franchise

I want to be more secure!!

You pay me, I help you!

• Provide technical skills and knowledge

• SOP, management structure, training and standardization of design and equipment used in the restaurant

• Advertising and marketing planning

1. Period

2. Franchise fees

3. Royalty fees – 4% from turnover

4. Advertising fund – 3% from turnover

5. Investment fund – premises, equipment, uniforms.etc

1.2.3 Franchise Concept

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Franchise characteristics:

Same name and design, but are

owned and operated by different

parties.

A franchise is a license given by a

company or franchisor to use the

company’s ideas, trademarks,

designs, training and operating

methods in the business.

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Uniform operating standards are

important in a franchised

organization. If not, the franchisee

may lose the franchise.

The franchisee pays an initial fee

and also ongoing royalties

The chain company may also

provide architectural, construction

and interior consultative services

Eg: Fast food restaurant -

McDonald’s, KFC, Ayamas,

Starbucks

Discussion:

What are the advantages and disadvantages of this concept to both the franchisor and the franchisee?


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Management contract

Management operator

Employees belong to the

owner

Management operator is paid with

service feesI need help!!

Law suit


1.2.4 Management Contract

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Management contract characteristics:

The hotel owners signs a management contract with a

chain affiliated company

The Company will send its team of managers to run the

hotel business.

The hotel owners pay the chain company a fixed fee or

share the profits.

Hotel name would have "managed by”


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1.3 Commercial Vs. N0n-commercial Operations1.3 Commercial Vs. N0n-commercial Operations

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Commercial food services are

food service operations found in

lodging properties, clubs,

restaurants, and other business

that exist to make a profit from the

sales of food and beverage

products(opposite of

noncommercial food service)

1.3.1 Commercial Operations

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It is supplying food service that is

operated by a business,

educational programs,

governmental or institutional

organizations.

Foodservices operation whose

financial goal does not involve

generating profit from the sales of

food and beverage product ,also

called institutional foodservice.

1.3.2 Non-commercial Operations

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1.4 Types of Restaurant Classifications 1.4 Types of Restaurant Classifications

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Fast food Fast food restaurants emphasize

speed of service. Fast food restaurants are also known

as QSR or quick-service restaurants.

Fast casual Fast casual restaurants usually do

not offer full table service The quality of food and prices tend to

be higher than those of a conventional fast food restaurant but may be lower than casual dining

1.4.1 Restaurant Types of Establishment

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Casual dining A casual dining restaurant is a

restaurant that serves moderately-priced food in a casual atmosphere.

Casual dining restaurants often have a full bar with separate bar staff, a larger beer menu and a limited wine menu.

Family style Family style restaurants are a type of

casual dining restaurants where food is often served on platters and the diners serve themselves.

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Fine dining Fine dining restaurants are full

service restaurants with specific dedicated meal courses.

Décor of such restaurants feature higher-quality materials, with an eye towards the "atmosphere" desired by the restaurateur, than restaurants featuring lower-quality materials.

The wait staff is usually highly trained and often wears more formal attire.

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Variations

Brasserie and bistro Buffet and smörgåsbord Café Cafeteria Coffeehouse Destination restaurant Tabletop cooking Mongolian barbecue Pub Teppanyaki-style.

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1.4.2 Restaurant Level of Services

Full-service Restaurant restaurants provide table service and usually offer a variety of items in the

menu. A majority of the full service restaurants are independently owned and operated

under supervision of the owners.

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Assisted Service Combination of table service and

self-service, i.e carving or buffet

Self-service Consumer handle all part of

foodservice purchasing i.e buffet

Single-point service Service of consumer at single-point

(consumed on premises/taken away) i.e drive thru.

Specialized (in situ) Service to customers in areas not

primarily designed for service i.e lounge, home delivery.

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1.5 The Meal Experiences1.5 The Meal Experiences

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1.5 The Meal Experiences1.5 The Meal Experiences

Customer may want to satisfy some or all of these needs. It is important to recognise that the specific reasons behind a

customers choice determine the customers satisfaction or dissatisfaction rather than the food and beverage itself.

Physiological Economic Psychological

The need for specialfoods (diabetic,vegetarian, diet,Religious)

For example the need forgood food, value formoney, fast service andconvenient location.

For example fulfillinglife styles needs, theneed for variety as aresult of advertising andpromotion.

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1.6 Food and Beverage Personnel1.6 Food and Beverage Personnel

1.6.1 Attributes of restaurant personnel

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Requirements Restaurant server positions are entry level and require a high school diploma. Previous experience is often not required, except in fine dining restaurants,

where some experience will be needed. Training as a server is often done on the job and by experienced wait staff.

Job Description Restaurant server is the gender-neutral term for a waiter or waitress who is

typically part of a wait staff. Servers can be employed in a wide range of establishments, from casual

eateries to fine dining restaurants.

1.6.2 Server’s tasks and responsibilities

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Duties A server's responsibilities depend greatly on the business; however, in all cases

his or her primary duty is to provide good customer service, take orders and deliver food.

In upscale restaurants, servers are more a part of the dining experience, offering suggestions and recommendations, such as wine pairings.

Additional duties of a restaurant server may also include: Processing payment Greeting customers Cleaning tables and dining area Setting tables

FnB Management Unit 1

Food

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