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Unit 1
IIntroduction
t d ti tto th
the F
Foodd
and Beverage
g Services
Operations

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Evaluation
Theory Practice

Uniform and discipline 5%

Mid term exam 15%
Final exam 25%

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Unit objectives
1. Identifyy a variety
y of food and
beverage.
2. Explain the characteristics of
food and beverage operations
operations.

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FOOD AND BEVERAGE

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Cuisine type
Food Particular specialty
Etc.

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Non-alcoholic drinks
B
Beverages Alcoholic drinks

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Why do people dine out?

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Which restaurants have you been to?

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Examples of types of
food and beverage
service operations

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Bistro

BA.481
BA.481 RESEARCH METHODS
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Often a smaller establishment, with check

tablecloths, bentwood chairs, cluttered
dcor and friendly informal staff.
staff Tends to
offer honest, basic and robust cooking.

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Brasserie

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This is generally a largish, styled room,

with
ith a long
l b
bar, normally
ll serving
i one-
plate items rather than formal meals
p
(though some offer both).
Often it is possible just to have a drink,
coffee or just a snack.
snack Service by waiters,
waiters
often in traditional style of lone aprons
and black waistcoats.

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Gastro dome

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Slick modern interior design, coupled with

similar approaches to contemporary cuisine
and service. Busy and bustling and often
large and multileveled.

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Coffee shop
p

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Similar to brasserie-style
y operations,
p often
themed. May be open all day and serve all
meal types from breakfast through to supper.
supper

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First class restaurant

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Tend to be formal dining restaurants with

classical preparation and presentation of
food and offering a high level of table
service.

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Restaurant

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Term used to cover a wide variety of

operations Price,
operations. Price level and type of service,
service
dcor, styles, cuisines and degree of choice
varies enormously across the range of types
of operation.
operation Service ranges from full table
service to assisted service.

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Ethnic restaurant

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Indian, Oriental, Asian, Spanish, Greek,

Italian, are just some of the many types of
ethnic cuisine available, with establishments
tending

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Themed
e ed restaurant
es u

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Often international in orientation,

orientation for
example, Icelandic hot rock with food
prepared and cooked at the table.
Also includes themes such as jungle,
rainforest or music/opera, where waiting staff
perform as well as serve.

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International
destination restaurant

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Often Michelin starred

Michelin-starred fine dining
restaurants, offering a distinctive personality,
cuisine, ambience, beverages and service.
Usually table service at various levels but
mostly personal and attentive. Generally
considered as the home of gastronomy.
Expensive but value laden.
laden

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Health food and

vegetarian restaurants

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Increasing specialization of operations into

vegetarianism
t i i and/or
d/ health
h lth foods
f d (though
(th h
vegetarian
g food is not necessarilyy healthy),
y),
to meet lifestyle needs as well as dietary
requirements.
requirements

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Cafeteria

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Primarily
P i il self-service
lf i with
i h customer
choosingg 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.

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Popular
p catering
g
and fast-food outlets

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Developed from table service teashops and

cafs through to steakhouses,
steakhouses and now
incorporating snack bars, kiosks, diners,
takeaways and cafeterias, with modern-day
burger chicken and fish concepts,
burger, concepts and with
ethnic foods also being incorporated.

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Public
ub c house
ouse

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Licensed environment primarily for drinking

alcoholic
l h li beverages.
b M be
May b simply
i l a serving
i
bar with standingg room for customers or mayy
have more plush surroundings incorporating
the offer of a variety of foods.
foods

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Wine bar

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Often a mixture of bar and brasserie-style

y
operations, commonly wine themed,
serving a variety of foods.
foods

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Hotel food and beverage outlets

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Coffee
Co ee shop
s op

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Specialty restaurant

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Room service

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Banqueting and catering

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Bar

FOOD AND BEVERAGE SERVICES OPERATIONS