Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
& beverage
operations
Members:
Tain Kah Yi
Goh Xin Wen
Chng Wei Jun
INTRODUCTION
of
food & beverage
operations
Introduction
Food and Beverage (F&B) sector/industry
specializes in the conceptualization, making, and
delivery of food. Most F&B employees work in
restaurants and bars, such as athotels,resorts,
andcasinos.
Classification approaches
Food service type > Commercial & non-
commercial
Customer type
Ownership
Star rating or quality
Service method
Food or beverage
Size
Location
Cuisine
Concept or theme
Takeaw
ays
Fast food
outlets
Retail
stores
SECTORS OF F&B
INDUSTRYRestauran
ts -
Conventional
restaurants
Theme
restaurants
Specialty
restaurants
Ethnic
restaurants
SECTORS OF F&B
INDUSTRYCatering
Popular
catering
(Cafe,
deliveries)
Welfar
e
caterin
g
Transpor
t
catering
SECTORS OF F&B
INDUSTRY
Leisure
attractions Theme
parks
Theater
s
Banqueting, function,
conference
HISTORY
of
food & beverage
operation
History
Irrigation
Industrial
revolution
Food
preservativ
es
Packaging
Pasteurizati
on
Transportati
on
Pesticides
Nutrition
History
Concept of hotel with a living room and a
bath attached for common men came into
existence towards the end of 17th century
American innkeepers improved the
quality of service by providing comfort &
sanitation at affordable rates
History
Drive-in
restaura
nt (Car
park
restaura
nt)
First
class
restaura
nt
Types of
food
service
operatio
ns
Fast food
outlets
Cafeteria
CURRENT
food & beverage
operations
Present
Increasingly sophisticated and influenced
by health and convenience trends
Awareness of nutrition value and food
fortification for healthcare
Created the demand for functional,
minimally processed fresh, organic and
natural foods
Consumers prefer dining out instead of
eating in after working hours, which causes
lack of time or energy to prepare dinner
Present
Bistros /
cafe
Public
houses /
Pubs
Restaur
ant
(Ethnic /
theme)
Coffee
shops
Types of
food
service
operatio
ns
Takeawa
ys
Deliveri
es
FUTURE
of
food & beverage
operations
Future
Future
markets
Governm
ent
agencies
Product
branding
franchisin
g
Mergers
&
acquisitio
ns
Future
Identify what motivates consumers to try a
menu entre
Analyzes consumer attitudes toward
budgeting
Examines menu promotional strategies on
the menu & beyond it
Presents a consumer health report card
Assesses factors driving cultural change,
including demographic trends and
projections
Examines consumer interest in cuisine types
*HOW
to operate food &
beverage industry well?
Menu
Menu
Planning
Planning
Conference
Conference
&
&
banqueting
banqueting
Food
Food
service
service
quality
quality
Developm
ent of
food &
beverage
operation
s
Production
Production
&
& sales
sales of
of
beverages
beverages
Purchasing
Purchasing
&
& storage
storage
of
of goods
goods
Provide
Provide
excellent
excellent
customer
customer
service
service
Menu planning
Setting standards
Good employee
Good supervision
Staff training
Meeting customer needs and wants
Staff turnover
Staffing levels & productivity
o
o
o
o
o
o
o
Purchasing &
storage of goods
[ THE END ]