2015 HTM130 topic 5 the food service industry

THE FOOD SERVICE INDUSTRYHTM130 Introduction to Hospitality and Tourism Industry

Food and Beverage FOOD & BEVERAGE

is a term the hospitality industry uses to refer to all food and beverage needs for an event, dining experience or general

catering. The food and beverage department within a hotel consists of

many areas and personnel that cater to internal or external guests.

OUTLINE

Food Service ConceptThe Relationship of Market and ConceptContemporary Commercial Foodservice Concepts

Restaurant OperationsCommercial Restaurant Within Other BusinessContemporary On-Site (Institutional) Foodservice

Culinary and Food Service OperationsThe Kitchen Bridge System

Managed Service

Food and BeverageDivisions1. Kitchens2. Restaurants3. Catering, internal and external4. Banqueting, internal and external5. Room service (In-room dining)6. Minibars7. Lounge bars8. Stewarding

THE RELATIONSHIP OF MARKET, CONCEPT AND MENU

THE FOOD SERVICE INDUSTRYHTM 130 Introduction to Hospitality and Tourism Industry

MARKET SEGMENTATION

Market Segment (Divisi)Term used to describe

subgroups of consumers who share a specific set of needs and expectation

Helpful image actual people with real needs and expectations for dining

Focus on sets of needs and expectation

The food service can be divided in many different way

Geographic Location

- Convenient location is essential for success

Age- Fast Food: McD: Target

KidsEthnicity (Kaum)- Roti Canai, Nasi LemakSocial Class- Customer social

aspirationsPrice

ConceptRefer to many

elements in a foodservice operation that contribute too its function as a complete and organized system serving the need and expectation of its guest

Facility Size- Numbers of seats, square

footage, number of meals served/total sales

- Too small: losing business- Too Large: Thus

Expensive to maintainLocation- Ensure convenient

proximity to the target market

Hours of Operations- Deciding when to be

open business

Theme and DesignTheme - Is the central

element in the concept

- Can be though of as the collective effect of a number of factors that created a unique and total dining experience

Design- Important to

virtually all foodservice operations

- Arrangement of space, the finishes, the furnishing, the table settings, the lighting, the sound and the choice of colours

Form of ServiceRefer to way F&B

are present to guest

Different form of service address vary needs of different market segment and also contribute to the guest’s perception of value

Table ServiceBuffet ServiceBanquet Table ServiceCafeteria ServiceFamily Style ServiceRoom ServiceQuick Counter ServiceTraditional Counter

ServiceTake-Out ServiceDelivery ServiceCarhop ServiceDrive-Though Service

CONTEMPORARY COMMERCIAL FOODSERVICE CONCEPTS


Contemporary Commercial Foodservice Concepts

FINE DINING THEME RESTAURANT

High level of attentive table service

Expensive looking furnishing and décor, and fine cuisine

Because of reputation of the chef

Landmark location – attract upscale tourist – found atop the tallest building in major cities – tourist destination

Provide diners with experience that evoke (ingat) other times or places

Help restaurant stand out from the crowd of everyday dining establishment

Risk: Concept will not be attractive to a substantial number of people


CASUAL DINNERHOUSES ETHNIC RESTAURANT

Attract middle-income individuals who enjoy dining out yet wish to avoid high prices and the formality of fine dining restaurant

Price fall mid-rangeAtmosphere comfortableMood RelaxedAlcohol frequently

served at casual dinner houses

Establishment closely tied to the cultures from which they origin

Serving authentic cuisine is likely to attract increasing numbers of guests who enjoy novel (baru) dining experience

Reflect the variety and diversity of their native cultures


FAMILY RESTAURANTS GRILL/BUFFET

Limited MenuFamily-Friendly

atmosphereNot always restrict Less sophisticated

(canggih) in theme or ambiance

Alcohol rarely sold

Steakhouse chains that use buffet service, and cafeteria

High value for a relatively low price

Holds a relatively small share of the overall foodservice market (less than 3%)


QUICK SERVICE COFFEE HOUSE

Lunch rooms offered relatively speedy counter service thorough the work of short-order cooks highly skilled at preparing multiple orders

Low Prices, Limited Menu offers, Utilitarian Décor and modified counter service

Kiosk : Low Capital Investment

Fastest growing foodservice concept largely

Exp: Starbucks

Creativity has had much to do with catering success.

Creative MenuSelf-Service FormatsSmaller portion


NEIGHBORHOOD/THIRD PLACES

Neutral GroundA LevelerConversationAccessibility and

AccommodationThe RegularsA Low ProfileHome Away From

Home

Third place is the place where people congregate for informal public interaction away from home or work

Offer an alternative to the demands of work and the loneliness of suburban (Persisian) life

Informal social interaction that leads to genuine (Asli) community

COMMERCIAL RESTAURANT WITHIN OTHER BUSINESS


Commercial Restaurant Within Other Business

Hotel/Motel Foodservice Food Courts

F&B DepartmentSmaller margin than

the rooms departments

Necessary to fulfill the needs and expectations of guests

Hotel have leased their restaurant to third parties

Provide variety and convenience in fast-food choices for shoppers

Mid food courts: Offer only three or four hour different restaurant choice

Can be profitably run in location that receive considerably less traffic than shopping mall

Commercial Restaurant Within Other Business

Retail Operations Convenience Stores

Restaurant located inside retail operations

Directly influence by the fortunes of the store’s sales

Large Upscale department stores

Specializing in frozen drinks, coffee and donuts, soup , hot dog (items can be heated by the customer in the store’s microwave)

Healthful and ethnic foods, along with regional specialties are strong attractions

CONTEMPORARY (SEZAMAN) ON-SITE (INSTITUTIONAL) FOODSERVICE


Contemporary (sezaman) On-Site (Institutional) FoodserviceOn-site Foodservice : Serve people who are

members of particular societal institutions. On-Site food service is defined as “operations where

food is served outside of the home but where food is not the primary business.”

This can include locations where people are at work, play, recreation, school, etc.

Example : Hospital, Colleges, Schools, nursing house, the military, and industry

Commercial Foodservice : Do not serve markets defined by institutional affiliation, they serve compete for customers in the open market

Face a risk of failure that institutional food service don’t have to contend with

Segment in the On-site Foodservice Industry

HEALTH-CARE ORGANIZATION SCHOOLS

Hospital and other health-care facilities have improved their menu elections for patients

Have dietary restrictions Food is prepared in a central

kitchen and transported to patient floor

Make use of technology to keep the food at right temperature

Analyze the nutritional content of foods and menu items

Open-lunch policy (Students are allowed to leave school grounds during lunch provided they adhere to the following rules)

Public school: receive subsidies to help fund their school lunch program

Offering students a much greater variety of food form which to choose


COLLEGES AND UNIVERSITIES BUSINESS AND INDUSTRY

Range from very small to very large operations

Foodservice on college and university campuses is necessary even if the campus is non-residential

Food services must not only accommodate students but also faculty, staff and visitors

Most college and university programs are managed by contractors

Run the gamut from very small (vending machine) to large (multiunit operations with food courts, executive dining room, catering and kiosks


VENDING AIRLINES

1st: Most important: Microwave Oven

2nd: Made in variety and quality of items available through machines

3rd: Offer a wide variety food options, from snacks to full course dinner

Accept debit cards

Cross between a traditional kitchen and a food processing plant

Menu limited by transportation and storage contrains


MILITARY CORRECTIONAL INSTITUTION / PRISON

Vary widely in size, type, and location ranging from ships’ galleys (dapur dalam kapal) open, mess hall, officers’ clubs and field operations

Large bases situated far from major urban centers need extensive warehousing capacity

Large production kitchen storage area and dining room

Menu choice quite limites

CULINARY AND FOOD SERVICE OPERATIONS


Culinary ArtBegan 1.5 million years agoDevelop through various

civilizationsBecame a symbol of culture from

ancient (Kuno) China, Europe and America

The French began culinary revolution between the 1500’s to the 1700’s

Kitchen Bridge System : Defined organizational principles

Food and Beverage - Kitchen OrganisationExecutive ChefTo become a Head Chef or an Executive Chef takes many years of hard work with long hours standing on your feet, working unsociable hours at any time of the day or night. It takes years to learn the skills and knowledge necessary to become proficient in different cooking methods and styles.

Head Chef (le chef de cuisine)In large establishments the duties of the Executive Chef, Head Chef or person in charge are mainly administrative; only in small establishments would it be necessary for the Head Chef to be engaged in handling the food. The functions of the Head Chef are to:- Organise the kitchen- Compile the menus- Order the food- Show the required profit

Food and BeverageAn Executive/Head Chef also has to work in conjunction with:• Other chefs and cooks• Food and beverage staff• Function staff• Kitchen stewards Second Chef (le sous-chef)The Second Chef/sous chef relieves the Head Chef when they are off duty and is the Chef’s 'right hand'.

Chef de PartieThe Chefs de Partie are each in charge of a section of the work in the kitchen, such assauces and soups, fish, vegetables, larder or meat. This is the job of the specialist. The Chefs de Partie organise their own sections, delegate the work to assistants and are in fact the 'backbone' of the kitchen.

Food and BeveragePastry Chef (le patissier)All the sweets and pastries are made by the Pastry Chefs, as well as items required by other parties, such as vol-au-vents, bouchees, noodles etc., and also the coverings for meat and poultry dishes when pastry is required.

Assistant Cooks (les commis chefs)The Chefs de Partie are assisted by commis or assistants, the number varying with the amount of work done by the partie, e.g. the vegetable partie is larger than the fish partie due to the quantity of work to be prepared, so there are more assistants in that partie. The Assistant Cook is usually capable of taking over a great deal of responsibility, and in some cases will take charge of the partie when the Chef is off duty.

Brigade SystemChef de cuisine

◦ Chief of the kitchen, supervises all positionsSous Chef

◦ Second in command, responsible when Chef is goneChef de Garde

◦ Night chef, takes control when the other chefs have left

Tournant◦ Swing chef, fills in on other chef’s days off

Saucier◦ Makes sauces, prepares sautéed or pan fried items

Garde manger◦ Cold food station, salads, dressings, fruit plates,

buffet plattersPoissonier

◦ Fish cook

Brigade System

Rotissuer◦ Roasting meats and poultry, gravies/pan sauces

with themEntremetier

◦ Vegetables, starches, egg dishes, hot appetizers Pastry chef

◦ Head of baking and pastryButcher

◦ Cuts and trims meats/poultryGrill cook

◦ Grilled and broiled meats, poultry and fishFry cook

◦ Deep fried itemsPotager

◦ Stocks, soups, mother sauces

Brigade SystemLegumier

◦ Prepares and cooks veggiesPastry cook

◦ Prepares sweets and pastriesBaker

◦ Makes breadsDecorator

◦ Decorates cakes and pastries, chocolate carvings

Commis◦ Assistants

MANAGED SERVICE


Food and Beverage - Restaurants

a) A retail establishment that serves prepared food to customers.

b) Food is generally for eating on the premises, although ‘restaurant’ can also describe take-out establishments and food delivery services.

c) The term covers many types of venue and a diversity of styles of cuisine and service.

Food and Beverage - Kitchens

a. A place for the storage and preparation of food for consumption. b. In some hotels, there may be a variety of kitchens catering to

different needs from breakfast, luncheon and dinner to events such as gala dinners and conferences.

c. The number of guests being catered for varies depending on the size of the dining facilities and kitchen,the number of staff employed and the equipment being used.

d. The purpose of a kitchen is to produce the right quality of food of the highest standard forthe required number of people, on time, by the most effective use of staff, equipment and materials.

Food and Beverage

Banqueting and catering (internal and external)1. A banquet, event or function can be described as the

service of food and drink at a specific time and place, to a given number of guests at a known price.

2. Banquet is a term used to describe a large formal occasion. Some examples of hospitality functions include:

Business functions: Conferences, working breakfasts, luncheons and dinners, meetings

Social functions: Gala dinners, anniversaries, weddings

Food and Beverage - Stewarding Department

1. The correct cleaning, drying and storage of all equipment used in the preparation and cooking of food is critical to prevent the spread of bacteria and cross-contamination.

Responsibilities of the Chief Steward are:2. Cleanliness of back-of-house3. Washing of pots and pans and other kitchen equipments4. Cleanliness of glassware, china and cutlery5. Inventory of chemical stock6. Maintenance of dishwashing machines7. Pest control, where necessary

Food and Beverage Manager

1. Responsibility for the day-to-day running of the F&B department

2. Ensuring budgetary controls while overseeing pricing 3. Purchasing in all food and beverage areas. 4. Recruitment and supervision of a highly skilled F&B

team 5. Responsible for the creation and implementation of

seasonal F&B marketing strategies including input into menu planning.

Food and Beverage - Restaurant Manager

1. can also be referred to as the maitre d' (short for maitre d'hotel which literally means "master of the hall").

2. In a suitably staffed restaurant or hotel this person is in charge of assigning customers to tables in the establishment

3. Dividing the dining area into areas of responsibility for the various waiting staff on duty.

4. The person who receives and records advance reservations for dining

5. Dealing with any customer complaint and making sure all servers are completing their tasks in an efficient manner.

Food and Beverage - Assistant Restaurant Manager

1. Assist the Restaurant Manager in the organisation and running of the restaurant.

2. They will assume full responsibility when the Restaurant Manager is unavailable, on leave or absent.

3. Their duties will include daily operations and staffing and will also extend to:

- Responsibilities to the guests- Responsibilities to the employer- Responsibilities for health and safety- Responsibilities for staff training- Helping and assisting the Restaurant Manager with interviewing and selecting new staff

Food and BeverageStation Head Waiter/Section SupervisorResponsible for a team of staff serving a set number of tables in the restaurant or function; this is known as a station.

Station WaiterIn larger hotels this position is sometimes called a chef de rang. This employee will work under the direction of the Station Head Waiter and serve guests.

Waiter/WaitressThis employee will work under the direction of the Station Waiter and is usually an apprentice or a person who is just beginning to learn the skills of serving guests.

2015 HTM130 topic 5 the food service industry

Documents

food service operations

outline food service

beverage food beverage

hospitality industry

beverage needs

tourism industry

relationship of market

success age fast food