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    Food and Beverage Service Food and Beverage Service

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    Istiqomah Numba
    Food and beverage service operations involve preparing, presenting, and serving food and drinks to customers. There are two main types - commercial operations where food service is the primary business, like restaurants and hotels, and non-commercial operations that are secondary businesses, like hospital cafeterias. The goal of food and beverage services is to meet customer needs such as physiological needs to eat and drink, economic needs for value and convenience, social needs to dine with others, psychological needs for variety or self-esteem, and convenience needs when dining out.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Food and Beverage Service Food and Beverage Service

    Uploaded by

    Istiqomah Numba
    72 views11 pages
    Food and beverage service operations involve preparing, presenting, and serving food and drinks to customers. There are two main types - commercial operations where food service is the primary business, like restaurants and hotels, and non-commercial operations that are secondary businesses, like hospital cafeterias. The goal of food and beverage services is to meet customer needs such as physiological needs to eat and drink, economic needs for value and convenience, social needs to dine with others, psychological needs for variety or self-esteem, and convenience needs when dining out.

    Original Description:

    F&B Service

    Original Title

    F&B Service

    Copyright

    © © All Rights Reserved

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    Food and beverage service operations involve preparing, presenting, and serving food and drinks to customers. There are two main types - commercial operations where food service is the primary business, like restaurants and hotels, and non-commercial operations that are secondary businesses, like hospital cafeterias. The goal of food and beverage services is to meet customer needs such as physiological needs to eat and drink, economic needs for value and convenience, social needs to dine with others, psychological needs for variety or self-esteem, and convenience needs when dining out.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    72 views11 pages

    Food and Beverage Service Food and Beverage Service

    Uploaded by

    Istiqomah Numba
    Food and beverage service operations involve preparing, presenting, and serving food and drinks to customers. There are two main types - commercial operations where food service is the primary business, like restaurants and hotels, and non-commercial operations that are secondary businesses, like hospital cafeterias. The goal of food and beverage services is to meet customer needs such as physiological needs to eat and drink, economic needs for value and convenience, social needs to dine with others, psychological needs for variety or self-esteem, and convenience needs when dining out.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 11

    FOOD AND BEVERAGE

    SERVICE
    FOOD AND BEVERAGE
    SERVICE
    * Food can include a wide range of styles and cuisine types.
    * Beverages include all alcoholic and non-alcoholic drinks.

    1. Food and Beverage Services can be broadly defined as the process


    of preparing, presenting and serving of food and beverages to the
    customers.
    2. Food and beverage service activities
    This division includes food and beverage serving activities providing
    complete meals or drinks fit for immediate consumption, whether in
    traditional restaurants, self-service or take-away restaurants,
    whether as permanent or temporary stands with or without seating.
    3. There are two broad types of F&B Services operations:
    a. Commercial: In this case, F&B Services is the primary business. The most
    known commercial catering establishments are — hotels, all kinds of
    restaurants, lounges, cafeterias, pubs, clubs, and bars.
    b. Non-Commercial: Non-commercial operations are secondary businesses
    in
    alliance with the main business. These F&B services mainly cater to their
    consumers with limited choice of food and beverages. These
    establishments often run under contracts. For example, food and
    beverage services
    provided at hospitals, hostels, and prisons.
    FOOD AND BEVERAGE
    SERVICE
    FOOD AND BEVERAGE
    SERVICE
    Food service operations are concerned with:

    1. The consumer needs and market potential in the various sectors of the
    foodservice industry.

    2 The formulation of policy and business objectives that will guide the choice of
    operational methods that will be used.

    3 The interpretation of demand to make decisions on the range and type of food and
    beverages to be provided, as well as other services, and the service levels and
    prices to be charged.

    4 The planning and design of facilities required for the food and beverage operations
    and the plant and equipment required.

    5 The organisation of provisioning for food and beverages and other purchasing
    requirements to meet the needs of food production, beverage provision and the
    service methods used.
    FOOD AND BEVERAGE
    SERVICE
    6 Knowledge of the operational and management requirements for the food
    production, beverage provision and service processes and methods and
    decision making on the appropriateness of the various processes and methods,
    together with the management and staffing needs in order to meet the
    requirements of the operation.

    7 Control of costs associated with the operation of food production, beverage


    provision and other services and the control of revenue.

    8 Monitoring of consumer satisfaction to continually check on the extent to


    which the operation is meeting customer needs and achieving customer
    satisfaction.
    FOOD AND BEVERAGE
    SERVICE
    FOOD AND BEVERAGE
    SERVICE

    Food and Beverage Services come only after preparing what is to be served.
    Most food and beverage service businesses operate in the following cycle:
    FOOD AND BEVERAGE
    SERVICE
    FOOD AND BEVERAGE
    SERVICE
    FOOD AND BEVERAGE
    SERVICE
    Food and Beverage Service Objectives
    The main aim of food and beverage operations is to achieve customer
    satisfaction. In other
    words, to meet the customers’ needs. The needs that customers might be seeking
    to satisfy include:

    l. Physiological: for example, the need to sate one’s appetite or quench


    one’s thirst, or the need for special foods such as diabetic or vegetarian.
    2. Economic: for example, the need for good value; rapid, fast service; a
    convenient location.
    3. Social: for example, going out with friends or business colleagues;
    attending a function in order to meet others.
    4. Psychological: for example, the need for enhancement of self-esteem;
    fulfilling life style needs; the need for variety; as a result of advertising
    and promotion.
    5. Convenience: for example, as a result of being unable to get home
    (shoppers, workers) or attending some other event (cinema, theatre); the
    desire for someone else to do the work; the physical impossibility of
    catering at home (weddings and other special functions).

    Customers may want to satisfy some or all of these needs.


    FOOD AND BEVERAGE
    SERVICE
    Food and Beverage Service Objectives
    The main aim of food and beverage operations is to achieve customer
    satisfaction. In other
    words, to meet the customers’ needs. The needs that customers might be seeking
    to satisfy include:
    l Physiological: for example, the need to sate one’s appetite or quench one’s
    thirst, or the need for special foods such as diabetic or vegetarian.
    2 Economic: for example, the need for good value; rapid, fast service; a
    convenient location.l
    3. Social: for example, going out with friends or business colleagues;
    attending a function in order to meet others.
    l Psychological: for example, the need for enhancement of self-esteem;
    fulfilling life style
    needs; the need for variety; as a result of advertising and promotion.
    l Convenience: for example, as a result of being unable to get home
    (shoppers, workers) or
    attending some other event (cinema, theatre); the desire for someone else to
    do the work;
    the physical impossibility of catering at home (weddings and other special
    functions).
    Customers may want to satisfy some or all of these needs.

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