The Food Service Industry Industry ( Industri Jasa Boga) Week 5

The Food Service Industry Industry (Industri Jasa Boga)

Week 5

Matakuliah : V0162 - Pengantar Industri Hospitality dan PariwisataTahun : 2008

Bina Nusantara HO@0808

Subject

• Reasons for increased demand for food service (Sebab-sebab meningkatnya permintaan akan jasaboga) • 5 important characteristics of a food service operation (5 karakteristik pokok usaha jasaboga)• Types of food service establishments (Jenis-jenis usaha jasaboga )• Term of food service (Istilah-istilah jasaboga)• Food service operations (Usaha-usaha jasaboga dan divisi jasaboga di hotel) • Beverage service (Layanan minuman)


The Food Service Industry Week 5

Objectives:On completion of this lesson, the students will be able to define types of food and beverage service industry, be able to explain the factors impacting

the increase in demand of food service, and to

understand the terms of food service.


What is Foodservice?Week 5

• Foodservice = providing fully prepared foods for immediate consumption on or off premises

• Foodservice Establishment = those engaged in providing foodservice


Why People Dine Out?Week 5

• To escape from boredom• To socialize• To be waited on• To have food and environment different

from those one has at home• For convenience• For new experience• For self-esteem (in case of up-scale

restaurant)


The Increased Demand for F & B ServiceWeek 5

• Nowadays, more and more people are not willing

to spend the time to cook their own food.

• There is a growing trend in dining out.

• A recent survey revealed that 44% respondents dine out in a quick service restaurants and 35% ate out in casual restaurants once in a week. Some households members buy fast food 3 or 4 times a week.

• Food away from home is becoming a growing part of the world’s way of life. In America people spend almost 50% of their food budget on food away from home. By 2010 they are expected to spend 50% on food service.



Factors that push a large portion of households food budget on

food service (food away from home) are:

• Increased discretionary income

• Smaller families (marries couples postpone having children); less obliged to prepare meals at home and more affordable to go out to dinner at the end of the day

• Increased propensity to travel

• Changing lifestyles: more people carry their lunches from home



• Food service is available at many locations at low cost

• Family members come home at different times; each has to prepare their own meals or elect to go to a restaurant to eat

• More people have vehicles and can easily go out for a quick meal with friends

• More women work outside the home


The “Dining” MarketFood services predominantly

serving customers socialneeds (meal eaten with

others)

Food Service Operations

The “Eating” MarketFood service operationsfocusing on customers’

biological needs


Fine Dining Food Service

The Dining Food Service

Casual Upscale Dining


Fine Dining Food ServiceWeek 5

• Dining is predominantly a social event, therefore the service is highly important

• Servers must be friendly and accurate

• Customers’ demographics are essential

• This distinguished food service operations generally require 3 combined elements:

– A large market with high income (big city)

– Qualified Personnel: manual labour

– A special devotion from key personnel (owner, managers)


Fine Dining Food ServiceWeek 5

• Guests are older, more highly educated, have high income, are accustomed to dining out and traveling

• They expect careful, personal service: foods are prepared to order by highly skilled chefs and delivered by expert servers

• Excellence is the absolute prerequisite because the prices charged are necessarily high

• The majority of customers are repeat customers who are maintained very carefully


Casual Upscale DiningWeek 5

• Currently there is a growing preference for things casual. The number of people dining at fine dining restaurant is declining. Some of the reasons are:

– Growing price sensitivity

– The recession

– Health concerns about rich food


Casual Upscale DiningWeek 5

• Casual dining appeals to consumers on many levels

• Upscale dining constitutes those restaurants that are at the top end of the casual dining category

• Excellence in food is one of the appeals of these restaurants

• Menus are sophisticated and service is topflight. However, meals are less time consuming, less elaborate and prices are significantly lower compared to the fine-dining formal restaurants.

• Nevertheless, these restaurants deliver professional and attentive service.


The Eating Food ServiceWeek 5

• The eating food service caters primarily to the biological needs

• This category of food service is comprised of:– Off-premise operations

• Takeaway/ out

• Drive through

• Delivery

– On-premise operations

• Quick-service restaurants

• Mid-scale restaurants

• Casual restaurants


TakeoutWeek 5

• Prepares foods for consumption off premises• Foods may either be fully prepared in

advance or packaged when ordered by a customer• Customers take away food and eat somewhere else


Drive-ThroughWeek 5

• A customer can drive a vehicle to a window toobtain and pay for food without ever leaving

the vehicle


Delivery Food Service Week 5

• Part of a restaurant service that delivers food to customers’ homes• Delivery operations require:- Vast parking area- Well trained staff with special proficiency in telephone contacts- A large fleet of vehicles with drivers • Advantage: can be located in less expensive area


Quick Service RestaurantsWeek 5

• They exist in every market of any size• Quick service food cut across effectively a variety of demographic groups• They use unskilled labor that results in very attractive prices• They provide quick self service reinforcing speed of service and lower costs• They offer limited menus• They require highly skilled management


Mid-Scale RestaurantsWeek 5

• A type of quick-service operations• Their production systems are simplified through the development of specialized menus that serve to reduce the required employees’ skill level. This also holds down costs and increases speed of service


Family Restaurants

Mid-Scale Restaurants

Cafeterias and Buffets

Pizza Operations


Family RestaurantWeek 5

• Caters to family groups – parents with children• Usually include a broad range of menu items

for everyone from child to grandparent• Price is typically low or moderate

• Informal atmosphere, cheerfully decorated,bright and well lighted


CafeteriaWeek 5

• A foodservice establishment that permits thecustomer to see the foods available and to

make selections from among those displayed• Cafeterias impose a great degree of self-service

and food portions are individually plated and price


Buffet Week 5

• Characterized by a long table or counter onwhich a selection of varied foods are

attractively displayed on platters, in bowls etc.• A set price is usually charged for each person


Pizza RestaurantsWeek 5

• Originally a pizza restaurant offers only a single item• In recent years, pizza restaurants extend their products to appeal to

more customers, such as pizza with thick crust or thin crust, pecking duck pizza, barbeque chicken pizza, etc.

• The cost of their food product is low• They labor costs usually low


Casual RestaurantsWeek 5

Characterized by relaxed atmosphere and reasonably priced menus that appeal to multiple demographic market segments


Specialty Restaurants

3 Main Types of Casual Restaurants

Ethnic Restaurants

Entertainment (Theme)Restaurants


Specialty Week 5

• Features foods of a particular type, such asseafood, pancakes, chicken, vegetables,

steaks, and sandwiches


Ethnic Week 5

• Specializes in food associated with a particular culture such as:

Chinese, Mexican, Greek, German,Japanese, Italian, Spanish, Thai, Indian

cuisines


Theme Restaurants Week 5

A restaurant designed around a particular themeand such a theme is used or reflected inevery element of the establishment’s ambianceE.g. Circus Theme, Railroad Cars or Stations,Automobiles, the Old West, etcEntertainment restaurants are high investment operations;Food must be excellent; They are mostly located in high-population areas and near tourist attractions


Restaurants as Part of a HotelWeek 5

• A food and beverage operation in a hotel encompasses diverse services such as:– Coffee shop– Dining room– Lounge– Bar and other alcoholic drink services– Room service– Banquet– Cafeteria– Specialty restaurant– Catering– Vending Machine– Night Club– Supper Club


MENU ITEMS

Five Most Important Characteristicsof a Foodservice Operation

(5 Major distinctive characteristics of a Foodservice operations)

FOOD QUALITY

MENU PRICES

AMBIANCE

SERVICE


Menu ItemWeek 5

• Menu with a long list of many kind of dishes. This is common in establishments open for long hour daily and serve a varied group of diners

• A very limited menu; such as only 2 appetizers, 3 entrees and 3 desserts

• Specialized menu, such as ethnic or regional dishes; menu associated with a particular culture or a particular geographic area


Food QualityWeek 5

• Quality of food ingredients used

• The professional skills of those preparing the food

• Time and effort expended on food preparation


Menu PriceWeek 5

• Menu prices can vary greatly from one food service operation to another

• Some charge low prices and attempt to be successful by making a small profit on each of a large number of sales

• Some others charge low prices for very different reasons, such as providing service for a specific group of people: employees, students, or hospital patients

• Some charge high prices to attract a small market segment consisting of wealthy people or to project image of the establishment


ServiceWeek 5

• Food service operations often differ from one another on the basis of different service arrangements which include:

– Table service

– Counter service

– Room service

– Self-service

– Take-out service

– Delivery service


AmbianceWeek 5

• The aesthetic/ emotional impact of an establishment on its customers

• Elements producing ambiance are:

– Furnishings

– Lighting

– Sound

– Decorations

– Table settings

– Employees’ appearances and attitude

– Theme


Restaurant DesignWeek 5


An Outdoor Restaurant Week 5


Beverage service Week 5

• Providing alcoholic and other related beverages for consumption on premises

• Beverage includes all alcoholic beverages and any nonalcoholic beverages


Reasons for Patronizing Beverage ServiceEstablishment

Week 5

• Dining• Seeking Entertainment• Socializing• Discussing Business• Meeting New People• Getting Away from Home• Killing Time• Relaxing• Drinking


The Focus of Beverage Service EstablishmentsWeek 5

FOODE.g. Restaurants

Beverage Service can be Distinguished from oneanother on the basis of these focuses:

ENTERTAINMENTE.g. Night Clubs, Piano Bars,Gambling Casino, Theaters,

Sports Arena

BEVERAGESE.g. Bar, Cocktail Lounge,

Inn, Saloon, Tavern


Food and Beverage Facilities Week 5

CONCEPT

Three Key Topics that are Fundamental to theLayout and Design of F&B Facilities

LEGAL REQUIREMENTS

PRODUCT LINE


TYPE OF OPERATION

CONCEPT

POTENTIAL CUSTOMERS

LOCATION


FOOD AND BEVERAGES

PRODUCT LINE

SERVICES

AMBIANCE


Facility Layout and Design Week 5

• F&B facilities have three main areas:– Food area, where foods are prepared

• Activities take place within the food area

– Purchasing– Receiving– Storing and Issuing– Producing– Serving

– Dining area, where customers consume food and beverages

– Beverage area, where beverage products are prepared


• Efficient layout and design takes into account 6 considerations:– Space– Equipment– Lighting– Ventilation– Materials flow– Traffic flow

Facility Layout and Design Week 5


SpaceWeek 5

• The amount of space in the dining area will be determined by:– The type of service– The variety and mix of table sizes– Decisions about space between tables


LightingWeek 5

• Two basic types of lighting:– Direct lighting produce shadow– Indirect lighting softer and produce no

shadow• E.g. Low lighting level to create an

intimate atmosphere


VentilationWeek 5

• Air pressure in the dining room and other rooms should be higher than in the kitchen

• If it is the other way around, the smoke and odors from the kitchen would soon flow into the dining room


Materials Flow Week 5

• Smooth process of food:– Receiving Area Storing Area Issuing

Area Production Area Serving Area• Receiving area should be located near a rear entrance • Storing and issuing area should be located close to the

receiving area• Producing area and its equipment should be located close

enough to the storing and issuing area• Serving area should be close to the finishing area


Traffic Flow Week 5

• Traffic aisles should be wide enough to permit the passage of personnel and equipment

• Working aisles should be wide enough to give employees sufficient space to move with reasonable freedom as they work


The Beverage Area Week 5

• Activities take place within the beverage area– Purchasing– Receiving– Storing and Issuing– Producing

• Front Bar• Service Bar• Special-purpose Bar

– Serving


THANK YOU AND HAVE A GOOD DAY

The Food Service Industry Industry ( Industri Jasa Boga) Week 5

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