Food & Beverages Services

8/6/2019 Food & Beverages Services

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An Introduction andTypes of cateringestablishments


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In India the first commercial hotel opened in 1903 in Mumbaiknown as Taj Mumbai. It opened during British rule in India

Hospitality refers to the cordial and generous reception andentertainment of guest or strangers either socially orcommercially.

A hotel can be referred as an establishment that works on the basis

of making profit through selling of rooms and ,other facilitiesoffered by it.

The four major departments. That help in smooth running of thehotel are:

1. Front office department

2.

Accommodation department3. Food & Beverage department

4. Food Production department

5. Along with other supporting departments like Hr, sales andmarketing, finance, security, fnb controls etc.


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Hotel IndustryDepartments

Food andBeverageServices Food

Production

FrontOffice

Housekeeping/Accomodation

Purchasing

SecurityAccounts

Finance

HR

Food andbeveragecontrols

Sales andMarketing


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It refers to the various services offered to the guest in an hotel or in anyother type of catering establishment. It is usually provided in variousoutlets known as food and beverage outlets which cater to both in houseand outside guest. These outlets may or may not be attached to a hoteland consists of the following types:

Restaurants specialty, multi-cuisine

Bars and pubs

Nightclubs

Pastry shops

Fast food outlets

Vendors

Room service

Banquets Cafeteria

Pool side barbeque

Grill room

Coffee shops

Permit room


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This department is headed by the F&B Director who teams upwith managers and assistant managers and other staff to of

various outlets for running a smooth operations Since this department brings 20-30% of the hotel revenue it is very

important for then to keep updating themselves in the latesttrends, cuisines and styles of service to suit various clientele


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BASIC-it refers to just serving the guest food and beveragesaccording to their like along with having a limited knowledge oronly what's on the menu. these are usually found in 1-2/3 starhotels

ADVANCED-refers to giving a high level of service which notonly includes service but also having high level of knowledge onvarious other issues like French classical menu, food and wineharmony, kinds of liquor and their characteristics, tobacco etc.These kinds of service are usually found in 5 star+ hotels.


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SPECIALITY RESTAURANT- deals withparticular type of cuisine like Chinese, Italianetc. each and every aspect of the rest. Isrelated to the area or region or communitywhose food is being served. even the staff isdressed in the same manner, hence are moreexpensive than ordinary restaurant. theyoperate for specific time

MULTI-CUISINE RESTAURANT- theseserve more than one cuisine and the dcor iscommon type. they are usually normal pricedand can operate independently or inside thehotel.

BAR- they deal with alcoholic beverages only.they may be attached to a hotel orindependently existing. they work for specifictime and are strictly governed by law.

ROOM SERVICE this type is usuallyattached to a hotel to function properly tocater to the guest inside their rooms. alsoknown asIn room dining(IRD). they areusually highly priced and serve round theclock.


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BANQUETS-these outlets generally cater to ahuge gathering of people who have come for

special occasions/events like marriages,receptions, birthday etc. the service ranges fromself service to butler service. these halls can beindependent also and sometimes outside partycan be contracted.

COFFEE SHOP-generally attached to 5 star hoteland operates round the clock. service is generally

preplated and menus are not so elaborate. PUBS-serves only beer of various types-ale,

lager, stout etc. arrangements is done accordingto the likings of the youth and are strictlygoverned by law

DISCOTHEQUE-these can be attached to hotelor independently existing. if independent

anybody is allowed mostly couples are allowed.if it is in hotel then sometimes only members areallowed .they have specific hours of operationand are usually attached to a bar.

PASTRY SHOPS-they deal with bakery andbakery related products and can operateindependently or within the hotel. Very limited

seating is provided.


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CAFETERIA-they are generally found inrailway stations, airports etc. self service is

usually common here. food is usuallydisplayed on the counter. the guest picksup the food on his own liking and pays atthe end.

POOL SIDE BARBEQUE-they aregenerally attached to hotels and operate

near pool only generally operate for lunchand dinner only and in some cases for B/Falso. menu consists of lot of grilled andbarbeque items thereby limiting the no. ofitems. alcohol may also be served

GRILL ROOM- kitchen and seating area is

separated by a glass partition. theyspecialize in grill and barbequed items

NIGHT CLUBS- they open in late eveningtill midnight. striptease, cabbre and otherlive dancing shows are performed .alcoholis served along with food

F&B OUTLETS


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PERMIT ROOM-usually found in hotels

in dry state like Gujarat. special area iskept for entertaining guest who wantalcohol. licenses are required to open suchoutlets

FAST FOOD OUTLETS-they aregenerally found independently workingand serve food which is easy to prepare,convenient to carry.

COFFEE BAR-this is a recent trend anddeals with coffee, only both alcoholic andnon alcoholic

CYBER CAF-latest trend which isbecoming popular. they providecomputers for surfing the web along withlight refreshments to the guest at a price

F&B OUTLETS


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Various f&b outlets helps us in knowingvarious types of service which are as follows:

Silver service Plated service French service Russian service Gueridon service Bar counter service Buffet service Room service

Banquet service

Cafeteria service Free flow AVM Food court Supermarket Tray and trolley service


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Hospitality industry is basically divided into 3 major categorieswhich are:-

1) Commercial catering

2) Transport catering

3) Welfare catering


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It involves catering for profit on consumer

satisfaction, since it can not be neglected as it isthe backbone of any business. the differentestablishments that come under this arebroadly classified into 2 types:-

a) Residential

b) Non Residential

Residential commercial catering is of 8 types:Hotels, motels, resorts, guesthouses, lodges,floatels, circuit houses, youth hostels

Non Residential catering are those thatprovide only f&b but no accommodation. theyare :

Restaurants, bars, fast food outlets, pastryshops, vendors. Kiosk, discotheque


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It refers to catering done in various modes of transport

such as railways, seas, air. they are of following types:-

1) Railway catering-It started in India in 19th century.Earlier a pantry car was attached to the trains whichwould prepare food on board and sell it. in some casescatering is still done by Indian railways on trains like

shatabdi etc. Even ITDC has been appointed asconsultants which helped in improving performance.

2) Marine catering-This includes catering for both the crewas well as passenger on board luxury liners, bulkcarriers, cargo ships. the standards are quite high incruise ships.

3) Airline catering-It started in 1946 and improvedcontinuously all prepared food is carried before takeoff,stored and heated at proper time. the standards are high.various caterers are operating internationally.

e.g.: taj stats, oberoi, emirates flight catering etc


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This type involves catering without the

motive of profit. It is done out of obligation,compulsion or charity. It is carried out in 3different types which are:-

1. Industrial catering:- Carried out in bigindustries or M/F units where large no. ofpeople are given food in canteen for which

they give nominal price rest by the company.All the 3 levels of company are served food.Outside contractors can also operate

2. Institutional catering:- Carried out in schools,colleges. Fixed menu is worked out. these aregenerally run by institute or students or

outside contractor3. Service catering:- This is done in military

where only the higher levels are required topay a small amount. menu for places like leh,ladakh have to be carefully planned


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