Food and Beverage Service Procedure
The Food Service Industry
Origin:
In 1765, a Parisian soup vendor named Boulanger (w/c confusingly means Baker) put up a
sign outside his shop in Latin, that read:
“VENITE AD ME VOS QUI STOMACHO LABORATORIS ET EGO RESTAURABO VOS”
w/c is translated as:
“Come to me, all who labor in the stomach, and I will restore you.”
The idea of serving individual meals to customers who could sit down and eat them on the spot
was, amazingly, very new, so the restorative aspect of Boulanger’s innovation was incorporated
into the name for this type of establishment.
Thus the word “restaurant” comes from the French word “la restauration”, meaning
restoration.
Today:
At present, the food service industry is in high demand because of people’s changing lifestyle.
There is a growing popularity of people eating away from home, thus f&b industry is evolving to
meet these challenges.
Classification of Food and Beverage
Three Main Divisions
1. Commercial Food Service – group of different food service establishments and is
usually located in commercial or public areas.
 Especially in areas where people are concentrated
 These are businesses that are created to maximize earning of profit through sales
of food items and beverages.
2. Institutional Food Service Industry – made up of institutions or different
institutions owning or operating food service establishment/s within or in schools
& hospitals.
 provides volume food and beverage service to institutions such as school, hospitals
and even to airline (PAL In-flight Catering Service, MIASCOR)
3. Industrial Food Service Industry – found in industrial areas or industrial parks
wherein groups of different industrial parks are concentrated.
The Meal Experience
 There are various kinds of food service operations that are designed to meet a
diverse range of demand.. these operations are fashioned to specifically cater to the
needs of people at a particular time.
 The main goal of food and beverage operations is to achieve customer satisfaction
and ultimately to meet customer’s needs.
Customer’s Needs:
1. Physiological – the need to satisfy one’s cravings or quench one’s thirst or the
need for a specific kind of food
2. Economic – the need for fast, value for money food items
3. Social - for ex: attending an event in order to meet other people or going out with
friends or business partners.
4. Psychological – for ex: the need for personal change, pursuing a new hobby or the need
to enhance self esteem; as a result of promotion
5. Convenience – this is the outcome of time constraints or the desire for someone else to
do the work; or the physical limitations of having a party at home
Customer Service
 Customer satisfaction is very important in the success of any business endeavor.
 It is the personal need and dedication to allocate an amount of attention to detail or the
extra mile any food service staff is willing to give to attain customer satisfaction.
1. Service level – the intensity of or the limitations in the individual person’s ability to
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give customers the attention expected and required in the operation.
Service availability – based on what was agreed upon on the onset. For example; this
offers variations in the food and beverage list approved by the customer.
Level of standards – for instance, the quality of food and beverage, the service staff, the
standard of equipment and decorations utilized
Service reliability – then extent to w/c the project is intended to be consistent with
industry practices and goals to satisfy customer’s needs at all possible and workable
cost.
Service flexibility – the extent to w/c alternatives are made available and to w/c there
can be variations and alterations in the standard products that can be offered.
Restaurant – a food service establishment that has the expertise in serving food though
some offer beverage.
 Usual beverage served are sodas, juices, tea, coffee, beers and other non-alcoholic
beverages
Bar Restaurant – food service establishment that is an expert in serving beverages and
secondarily food . It may serve alcoholic and non-alcoholic beverages.
 Along w/ beverages, the usual foods being served are those rich in protein and fat to
lessen the effects of alcohol in the body.
Other Types of Bar:
1. Bar – an outlet that only serve beverages both alcoholic and non- alcoholic and
foods like “picka-pickas”. Ex: peanuts, nachos and other finger foods
2. Wine Bar – type of beverage outlet that focuses in serving wines. Patrons of this
bar are known to be “wine afficionados”
3.
Brew Pub – a type of beverage outlet that serves beer alone. Brew pubs have their
own brewing machines. The people who visit this place are experts in tasting and
evaluating beers , also known as “brew masters”
4. Cigar Bar – its focus is not on serving beverages but cigars of different kinds and
up to the best cigar brand.
Other Types of F&B Outlets
1. Coffee Shop – specializes in serving coffee. Foods served are usually light meals.
 They serve doughnuts, some pastries and cakes alongside with coffee.
 Their distinguishing feature is that they allow patrons to relax and socialize on
their premises for long periods of time w/out pressure to leave promptly after
eating.
2. Food Hall / Food Court – a variety of outlets located inside a food court, often
seen in large shopping malls. This evolved from the traditional cafeteria wherein
customers fall in line and pay their food at the counter.
3. Bistro – a small restaurant serving moderately priced- simple meals in a modest
setting. Slow cooked foods like braised meats are typically served.
4. Pub – ( short for public house) a bar that serves simple food fare. A typical pub
has a large selection of beers and ales.
 Traditionally, pubs were primarily drinking establishments with food in a secondary
position.
 Modern pub relies on food as well, are often fine-dining establishments, known for
high quality food and high prices.
5. Casual Dining Restaurant – restaurant that serves moderately-priced food in a
casual atmosphere. Its market segment is between fast-food and fine dining.
 Typically provide table service.
 Usually have a full bar with separate bar staff , a larger beer menu and a limited
wine menu.
6. Cafeteria - restaurant serving ready-cooked arranged behind a food serving
counter.
 There is little or no table service.
 Typically a patron takes a tray and pushes it along a track in front of the counter.
7. National / Ethnic Restaurant – offers the actual dining experience w/c represents
the kind of food & service based on certain culture.
 Chinese, Japanese, Spanish restaurants etc…
8. Fine Dining Restaurant – a full service restaurant . décor feature higher quality
materials w/c an eye towards the “atmosphere”.
 With specific dedicated meal courses ( served in sequence)
 Wait staff are usually highly trained and often wears more formal attire.
 Fine dining restaurants are almost always either single-location operations or have
just a few locations.
 Food portions are smaller but more visually appealing.
 Fine dining restaurants have certain rules of dining w/c must be followed by guests;
like “dress code”
9. Buffet and Smorgasbord – offers a selection food at fixed price w/c customers
with plates serve themselves
 Food selection can be modest or very extensive, with the more elaborate menus
divided into categories such as salad, soup, appetizers, hot entrees, desserts and fruit
and sometimes with unlimited beverages.
 The role of the wait staff is removal of finished plates and sometimes refill of
beverages.
 It is expected that you change plate from time to time.
10. Quick Serve Restaurant – also known as fast-food. Customers proceed to the
counter to order and is a self service type of restaurant.
 Common foods being served are sandwiches like burgers and hotdogs, French
fries, chicken , sodas, juices etc..
11. Themed Restaurant – follows a specific theme
12. Health Food & Vegetarian Restaurant – specializes in vegetarianism and / or
health foods.