INTRODUCTION TO

FOOD AND LESSON 1

BEVERAGE SERVICE
INDUSTRY
 LESSON LEARNING OBJECTIVES
• At the end of the lesson, the student should be able
to:
1. classify the different food service sectors;
2. illustrated and explain the food service cycle; and
3. differentiate the various type of food service
operations.
 FOOD SERVICE INDUSTRY
• Includes businesses, institutions, and
companies that provide activities and services
that involve preparing, presenting, and serving
food and beverages.
INDUSTRY CATERS BASED ON PEOPLE’S
DEMAND OF THE FOLLOWING:
• Food includes a wide range of cuisines where the
styles of cooking practices and traditions are
associated with a specific region, country, province,
or culture.
• Beverage includes all kinds of drinks that can be
alcoholic or nonalcoholic.
2 TYPES OF FOOD AND BEVERAGE SERVICES
1. 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.
2. Off-premise is when the food and beverage service
partially cooks, prepares, and serves in the customer’s
chosen premises.
THE FOOD SERVICE INDUSTRY SECTOR
• To easily understand the food and beverage
services industry, we will classify it based on (1) the
priority given to the provision of food and beverage,
(2) the motives, (3) the type of market served, and
(4) the ownership.
 PRIORITY GIVEN TO THE
PROVISION OF FOOD AND
BEVERAGE
• The food and beverage industry sector can be classified
into two groups according to the priority given to the
provision of food and beverages, including the (a)
primary catering industry and (b) secondary
catering industry.
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.
B. SECONDARY CATERING INDUSTRY
The provision of food and beverage 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.
 MOTIVES
The food and beverage industry sector also varies according to its
motives, whether 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 establishments aim not to earn profit, but instead to
provide welfare services at reasonable prices, such as hospitals
and industrial cafeterias.
 TYPE OF MARKET SERVED
The sector in the food and beverage industry can also be
distinguished according to the type of market served, whether it is the
general or the restricted market.
a. General Market/Non-captive Customers. The customers have a
full choice of what to eat and where to eat.
b. Restricted Market/Captive and Semi-captive Customers. The food
establishment usually offers limited food offerings or foods
specifically designed to a particular clientele’s needs.
 2 KINDS OF CLIENTELE
1. Captive clientele- has no choice of the food and
beverage service offered.
2. Semi-captive clientele- has a choice but is only limited to
the establishment’s options.
 HOTELS
• The hotel’s primary purpose is to provide accommodations
that may include food and beverage services.
• Offers various services through outlets, such as coffee shops,
banquets, specialty restaurants, room service, lounges, and
bars.
 RESTAURANTS
• A restaurant consists of different organizations that prepare, present,
and serve food and drinks to various clientele on-premises, though
some include takeout and delivery services.
• Three groups of service: quick service, mid-scale service, and upscale
service.
1. Quick service. This commonly known as fast-food restaurant.
2. Mid-scale service. Restaurants offer a full meal at a midrange
price, which the customers perceive as good value.
3. Upscale service. Offer excellent quality cuisine at a high-end
price that provides full service in an elegant ambiance.
 LEISURE-LINK CATERING
• Food and drink services are offered to people
engaged in leisure, sports, and recreation through
licensed cafes, food stalls, fast-food restaurants,
food courts, and the like.
 OFF-PREMISE CATERING
• This service is also known as off-site catering.
• This kind of service provides food and drinks from small to
large group of people for social or corporate functions and
activities at any location, which is off the principal
workplace.
 CLUBS
• Those establishments that offer food and beverage services
and sometimes accommodation to their licensed members.
• These may include political party club, societal clubs or
Rotary Clubs, sports clubs, association clubs, health clubs,
and the like.
 TRANSPORT CATERING
• Deals with catering in all transport modes, such as rail, air,
sea, and road.
• It provides food and beverage to passengers before, during,
and after a journey on buses, private cars, trains, aircraft,
ships, or ferries.
A. RAILWAY CATERING
Two types of railway catering:
1. Terminal catering allows passengers to get off the train in
various terminals where food service outlets are available.
2. In-transit catering provides breakfast, lunch, and dinner
and is organized in seatings.
B. AIRLINE CATERING

• Similar to rail transport catering, air transport catering

also offers terminal catering and in-flight catering.
C. SHIP CATERING
• Commonly, ferries are used on shorter sea routes to have
snacks and soft beverages, where ships plying on longer
routes will have full-fledged kitchens offering full meals to
the travelers.
D. SURFACE CATERING
• Surface catering caters to passengers traveling by surface
transport, such as buses, cars, and private vehicles, through
licensed cafes, food stalls, fast-food restaurants, takeaway,
canteens, and the like.
• It is usually located in terminals, stopovers on highways
within the route, and gasoline stations.
INSTITUTIONAL CATERING
• Food and drinks are provided to people with a specific
social requirement.
• It includes hospitals, day care centers, universities, armed
forces, prisons, and correctional facilities.
INDUSTRIAL CATERING
• Food and drinks are served to people working in industries
and factories that are subsidized by the company.
 OWNERSHIP
• The food and beverage industry sector also varies according the type of ownership.
It can be self-operated, through a franchise agreement, management contracting,
or through outsourcing.

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 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.
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 FOODSERVICE OPERATIONS
• The food and beverage service operations are concerned
with eight stages of the food service cycle, which are
arranged sequentially that can be used as a basis to
analyze the food service operations.
THE EIGHT STAGES OF THE FOOD
SERVICE CYCLE
• The food service cycle is designed to guide the planning of
food and beverage operations, but it also serves as tool to
reassess the existing ones.
 TYPES OF FOOD SERVICE OPERATIONS
• The customers can avail themselves of a wide range of food
and beverage services.
• Here are the different types of food service outlets and their
operations: