FUNDAMENTALS IN FOOD SERVICE
OPERATIONS
1ST Semester A.Y. 2022- 2023
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FOOD SERVICE OPERATIONS Lesson 1: Introduction to Food and Beverage Service Industry
Prepared by: R. Beronilla. LPT
FUNDAMENTALS IN FOOD SERVICE
OPERATIONS
1ST Semester A.Y. 2022- 2023
INTRODUCTION
Food service operations are continuing to improve and develop, together with advances in
quality. The demand for food and beverages away from the home has increased and, with a broader
spectrum of the population eating out, customer needs are continuing to diversify.
The Philippine’s food service market experiences continuous growth and is highly driven by the
rise of value- conscious customers who are willing to try new food service outlets with a wide range of
menu options, including interesting international and local cuisines. With high competition in the food
service industry, differentiators in food service operations become an edge. Well-planned food service
operations and highly-skilled personnel are deemed necessary to achieve customer satisfaction and
create an excellent customer’s meal experience.
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FOOD SERVICE OPERATIONS Lesson 1: Introduction to Food and Beverage Service Industry
Prepared by: R. Beronilla. LPT
FUNDAMENTALS IN FOOD SERVICE
OPERATIONS
1ST Semester A.Y. 2022- 2023
INTRODUCTION TO FOOD AND BEVERAGE SERVICE INDUSTRY
Objectives:
1. Classify the different food service sectors
2. Explain the food service cycle
3. Differentiate the various types of food service operations
The food service industry includes businesses, institutions, and companies that provide activities and
services that involve preparing, presenting and serving food and beverages. The catering or food service
industry's primary role is to provide food and drinks to all those who eat outside their home for various reasons
and are mostly dependent on the food service outlets for their meal.
Sectors of the Food Service Industry
The international foodservice industry provides millions of meals a day in a wide variety of types of operation.
• Food can include a wide range of styles and cuisine types. These can be classified by country, for
example, traditional British or Italian; by type of cuisine, for example, oriental; or a particular specialty
such as fish, vegetarian or health food.
• Beverages include all alcoholic and non-alcoholic drinks. Alcoholic beverages include wines and all other
types of alcoholic drink such as cocktails, beers and cider, spirits and liqueurs. Non-alcoholic beverages
include bar beverages such as mineral waters, juices, squashes and aerated waters, as well as tea,
coffee, chocolate, milk and milk drinks and also proprietary drinks such as Bovril.
There are two types of food and beverage services: the on-premise and the off-premise.
• On-premise is when food and beverages are prepared, presented, and served inside the establishment
premises where the customers visit the premises to avail of their services.
• Off-premise is when the food and beverage service partially cook, prepares, and serves in the
customer's chosen premises. This is usually availed to cater to a large number of people for special
occasions.
The Food Service Industry Sector
The food and beverage industry continues to develop and diversify to meet the challenging demands of
customers. With this, it is essential to understand different food service sectors and how they differ in their food
service operations, style, size, location, and market they are catering to make the, unique with one another.
To easily understand the food and beverage services industry it is classified based on:
1. The priority given to the provision of food and beverage
2. The motives
3. The type of market served
4. The ownership
The Priority Given to The Provision of Food and Beverage
This is classified into two groups:
a. Primary Catering Industry- The establishment’s main concern under this category is to cater food
and drinks to its clients, such as restaurants, takeaways, dine-ins, F&B outlets of the accommodation
sector, and the like.
• Residential - These are establishments that offer food and beverage service and
accommodations, such as hotels, motels, resorts, and so on.
• Nonresidential - These are establishments that only offer food and beverages, such as
restaurants, pubs, nightclubs, and so on.
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FOOD SERVICE OPERATIONS Lesson 1: Introduction to Food and Beverage Service Industry
Prepared by: R. Beronilla. LPT
FUNDAMENTALS IN FOOD SERVICE
OPERATIONS
1ST Semester A.Y. 2022- 2023
b. Secondary Catering Industry- The provision of food and beverages is not the primary concern
of the establishments in this category. Still, it is embedded in the establishment as support or secondary
activity, such as hospital catering, institutional catering, transport catering, and the like.
The Motives
The food and beverage industry sector also varies according to its motives, whether for profit or service.
a. Profit Motives/ Commercial- The food service establishment’s main objective is to gain profit
by selling food and beverage as its primary or secondary activity.
b. Service Motives/ Noncommercial- Under this sector, the food and beverage establishment’s aim not
to earn profit, but instead to provide welfare services at reasonable prices, such as hospitals and
industrial cafeterias.
The Type of Market Served
The sector in the food and beverage industry can also be distinguished to the type of market served:
a. General Market
• Non-captive Customers- customer have a full choice
b. Restricted Market
• Captive Customers- customers have no choice, for example, nursing homes or patients in
the hospitals
• Semi-captive Customers- customers have a choice before entering, for example, marine,
airline, trains, some hotels and some leisure activities. The customers could have chosen
alternatives to these but once chosen, have little choice of food and drink other than an offer.
FOOD &
BEVERAGE
INDUSTRY
Non-
Commercial
Commercial
Restricted Restrcited
General Market Market Market
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FOOD SERVICE OPERATIONS Lesson 1: Introduction to Food and Beverage Service Industry
Prepared by: R. Beronilla. LPT
FUNDAMENTALS IN FOOD SERVICE
OPERATIONS
1ST Semester A.Y. 2022- 2023
Based on the Ownership
The food and beverage industry sector also varies according to the type of ownership. It can be:
a. Self- operated- The owner of the company manages the operations. It can be large,
small, or franchised
b. Franchise Agreement- The franchise purchases the right to use the brand name, design, and
methods as agreed to other franchising agreement conditions.
c. Management Contracting- The owner or the company management employs or contracts another
food and beverage service organization or company to manage the whole or part of the operation. It
can be either in a noncommercial institution such as university cafeteria or in a commercial institution
like a hotel.
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FOOD SERVICE OPERATIONS Lesson 1: Introduction to Food and Beverage Service Industry
Prepared by: R. Beronilla. LPT
FUNDAMENTALS IN FOOD SERVICE
OPERATIONS
1ST Semester A.Y. 2022- 2023
d. Outsourcing- The emerging trends are where the hotel forms a partnership with the
restaurant, coffee chain, or bar brand to operate in the hotel’s designated area.
The Eight Stages of the Food Service Operations
(Food Service Cycle)
Food and beverage (or foodservice) operations in the hospitality industry are concerned with the provision of
food and drink ready for immediate consumption (but excluding retailing and food manufacturing).
Foodservice 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 a method 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 organization of provisioning for food and beverages and other purchasing requirements to” meet the
needs of food production, beverage provision and the service methods used.
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.
The 8 elements in this sequence may be
referred as the Food Service Cycle, this
summarizes what food and beverage (or food
service) operations are concerned with and
illustrates that it is not simply about food
production, beverage provision or food and
beverage service.
The food service cycle is designed to guide the
planning of food and beverage operations, but
it also serves as a tool to reassess the existing
ones. The eight stages in the food cycle are
interdependent, although they are presented in
sequence— challenge to one stage may be the
cause of burden to other stages. Problems at
one stage, like purchasing, may affect cost and
revenue control (spoilage due to over
purchasing) or food production (unable to offer
some menu items due to lack of | availability of
ingredients in the stockroom).
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FOOD SERVICE OPERATIONS Lesson 1: Introduction to Food and Beverage Service Industry
Prepared by: R. Beronilla. LPT
FUNDAMENTALS IN FOOD SERVICE
OPERATIONS
1ST Semester A.Y. 2022- 2023
Types of Food Service Operations
Bistro Often a smaller establishment, with check tablecloths,
bentwood chairs, cluttered decor and friendly informal
staff. Tends to offer honest, basic and robust cooking
[Link]
Brasserie
This is generally a fairly large, styled room
with a long bar, normally serving one-plate
items rather than formal meals (though
some offer both). Often it is possible just to
have a drink, coffee or snack. Service
provided by waiters, often in traditional
style of long aprons and black waistcoats
[Link]
New wave Brasserie Slick modem interior design, coupled with similar approaches to contemporary
(Gastrodome) cuisine and service. Busy and bustling and often large and multileveled
Coffee Shop
Similar to brasserie-style operations, often themed.
May be open all day and serve all meal types from
breakfast through to supper
[Link]
First Class
Restaurant Usually, formal fine dining restaurants with classical
preparation and presentation of food and offering a
high level of fable (silver, gueridon and/or plated)
service. Often associated with classic/haute cuisine
[Link]
Restaurant
Term used to cover a wide variety of operations. Price, level and type of service,
decor, styles, cuisines and degree of choice varies enormously across the range of
types of operation. Service ranges from full table service to assisted service such as
carvery-style operations
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FOOD SERVICE OPERATIONS Lesson 1: Introduction to Food and Beverage Service Industry
Prepared by: R. Beronilla. LPT
FUNDAMENTALS IN FOOD SERVICE
OPERATIONS
1ST Semester A.Y. 2022- 2023
International Indian, Oriental, Asian, Spanish, Greek, Italian,
Restaurant Creole and Cajun are just some of the many types of
cuisine available, with establishments tending to
reflect specific ethnic origins. Many of the standard
dishes are now appearing within a range of other
menu types
[Link]
Themed Restaurant
Often international in orientation, for
example, Icelandic hot rock with food
prepared and cooked at the table, ‘Beni-
hana’ oriental theme, again with food
prepared and cooked at table. Also
includes themes such as jungle, rainforest
or music/opera, where waiting staff perform
as well as serve
[Link]
International
Destination Often Michelin-starred fine dining restaurants,
Restaurants offering a distinctive personality, Cuisine, ambiance,
beverages and service. Usually fable service at
various levels but mostly personal and highly
attentive. Generally considered as the home of
gastronomy. Expensive but also value laden
[Link]
Health Food and
Vegetarian Increasing specialization of operations into
Restaurants vegetarianism and/or health foods (though
vegetarian food is not necessarily healthy),
to meet lifestyle needs as well as dietary
requirements.
[Link]
Cafeteria
Primarily self-service with customer
choosing selection from a counter or
counters in varying designs and
layouts. Originally developed for the
industrial feeding market but now seen
in a variety of sectors
[Link]
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FOOD SERVICE OPERATIONS Lesson 1: Introduction to Food and Beverage Service Industry
Prepared by: R. Beronilla. LPT
FUNDAMENTALS IN FOOD SERVICE
OPERATIONS
1ST Semester A.Y. 2022- 2023
Popular Catering
and Fast-Food Developed from table service teashops
Outlets and cafes through to steakhouses, and
now incorporating snack bars, kiosks,
diners, takeaways and cafeterias, with
modern-day burger, chicken and fish
concepts, and with ethnic foods also being
incorporated. Meeting the needs of all-day
meal dining (grazing) and also the need for
‘grab and go’ service, especially for the
leisure, industrial and travelling markets
[Link]
Public Houses/
Gastropubs Licensed environment primarily for drinking alcoholic
beverages. May be simply a serving bar with standing
room for customers or may have more plush
surroundings incorporating the offer of a variety of
foods. These can range from simple plated dishes
through to establishments offering full restaurant
service
[Link]
Wine Bars
Often a mixture of bar and brasserie-style
operation commonly wine themed, serving
a variety of foods
[Link]
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FOOD SERVICE OPERATIONS Lesson 1: Introduction to Food and Beverage Service Industry
Prepared by: R. Beronilla. LPT
FUNDAMENTALS IN FOOD SERVICE
OPERATIONS
1ST Semester A.Y. 2022- 2023
Variables in Food Service Operations
The food service operations vary, and the following variables allow us to examine and compare different types
of food and beverage operations:
1. Organizational Variables
2. Customer Experience Variables
3. Performance Measure Variables
*These different groups of variables enable the systematic examination and comparison if types of food and
beverage operations.
References:
Yao, C.A. (2022). Fundamentals in Food Service Operations. Sampaloc, Manila: Rex Bookstore, Inc.
Cousins, J., Lillicrap, D., & Weekes, S. (2014). Food and Beverage Service (9th Ed.). Retrieved from the URL
[Link]
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FOOD SERVICE OPERATIONS Lesson 1: Introduction to Food and Beverage Service Industry
Prepared by: R. Beronilla. LPT
