Fundamentals in
Food and Beverages Operation
JOHN MYKELLE H. LUMABE, MBA
Assistant Professor I
INTRODUCTION
Food and beverage services sector contributes a great deal to the profits in hospitality industry. With
the increase in importance of business meetings, a range of personal and social events, a large
number of customers visit catering establishments frequently. The food and beverage professionals
tirelessly work to intensify customers’ experience through their service.
The F&B Services providing businesses deliver food and beverages to their customers at a particular
location (on-premise) such as hotel, restaurant, or at the customer’s intended premises (off-premise).
F&B Services – Definition
Food and Beverage Services can be broadly defined as the process of prepar-
ing, presenting and serving of food and beverages to the customers.
F&B Services can be of the following two types:
On Premise: Food is delivered where it is prepared. The customer visits the
premise to avail the food service. The premises are kept well-equipped and well-
finished to attract customers to avail F&B service.
For example, restaurants, pubs, etc.
Off Premise or Outdoor Catering: This kind of service includes partial cooking,
preparation, and service at customer’s premises. It is provided away from the
F&B Services provider’s base on the occasion of major events which call for a
large number of customers.
Types of F&B Services Operations
There are two broad types of F&B Services operations:
Commercial: In this case, F&B Services is the primary business. The most known
commercial catering establishments are — hotels, all kinds of restaurants, lounges,
cafeterias, pubs, clubs, and bars.
Non-Commercial: Non-commercial operations are secondary businesses in al-
liance with the main business. These F&B services mainly cater to their consumers
with limited choice of food and beverages. These establishments often run under
contracts. For example, food and beverage services provided at hospitals, hostels,
and prisons.
What is Catering?
Catering is the business of providing foods and beverage service to the people at a
remote location. It is a part of food and beverage service sector. For example, ar-
ranging food services at a wedding location.
What is QSR?
These are the fast food outlets called Quick Service Restaurants where the food is
are QSRs.
What is FSR?
They are fine dining, family, specialty, ethnic, or theme restaurants called Full Ser-
vice Restaurants where the food and beverage menu is wide and the customer’s
expectations are high. They are operated with customer satisfaction and experi-
ence as the key factors.
RESTAURANTS
In 1765 a Parisian soup-vendor named Boulanger (which, confusingly, means baker) put up a sign outside his shop in
latin, that read:
“VENITE AD ME VOS QUI STOMACHO LABORATIS ET EGO RESTAURABO VOS”
Which is translated as:
“Come to me, all who labor in the stomach, and I will restore you.”
The idea serving individual meals to customers who could sit down and eat them on the spot was, amazingly, very new;
so the restorative aspect or 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”.
Classifications or restaurants
Quick Service - Also known as fast food restaurants.
Mid Scale – they offer full meals at a medium price that customers perceive as “good value.”
Upscale – offer high quality cuisine at high end price, They offer full service and have a quality ambiance.
Food and Beverage Service – Cycle
Food and Beverage Services come only after preparing what is to be served.
Most food and beverage service businesses operate in the following cycle:
The upper half depicts food preparation related functions, whereas the lower half
depicts food and beverage service to customers.
Food and Beverage Service Objectives
The food and beverage service is looked as a means of achieving satisfaction
and making yourself feel comfortable in today’s world. The main objectives of this
service are:
To satisfy the following needs:
• Physiological: The need to taste different varieties of food.
• Economical: The need to get F&B Services at the invested cost. o Social: The
need to find friendly atmosphere.
• Psychological: The need to elevate self-esteem.
To provide high quality food and beverages.
To provide friendly and welcoming atmosphere.
To provide professional, hygienic, and attentive service.
To impart value for money.
To retain the existing customers and to bring in new ones.
Food and Beverages Service Terminology
The following terms are frequently used in F&B services:
Term and it’ meaning
Back bar
A range of shelves displaying glassware and bottles.
Banquet
A sit-down meal served on the occasion of a formal or informal event such as a
wedding party or a conference.
Binge Drinking
Drinking too much in a single session.
Buffet
A dining system where the guests serve themselves. Popular with a large num-
ber of guests and a small number of workforce.
Cocktail
Any mixed drink prepared using alcohol.
Condiments
Spices, sauce or other food preparations used to enhance the flavor or to complement the dish.
Crockery
Plates, dishes, cups, and other similar items, especially ones made of glass, earthenware, or china
clay.
Cross-Contamination
It is a process of unintentional transfer microorganisms from one substance or object to another,
with harmful effect.
Croutons
Crispy cubes of bread
Cutlery
Knives, forks, and spoons used for eating or serving food.
Deli
A store that sells pre-cooked fine food.
Dram Shop
American term for ‘Alcohol Bar’.
Gueridon Trolley
A trolley used in F&B Services business on which the food can be cooked,
finished, or presented to the guest at the table.
High Ball (Long Drink)
Alcoholic beverage mixed with a large volume of soft drink and served in a
tall glass with straw.
Mocktail
A non-alcoholic drink prepared using fruit juices or other soft drinks.
Pathogen
It is a biological agent that causes disease to its host.
Platter
A large flat dish or plate for serving food.
Pub
British name for ‘Public House’, an establishment licensed to serve alcoholic
drinks.
Shot Ball (Short Drink)
Alcoholic drink consumed in a gulp. It is served in shot glass.
Situ
On site, locally.
Spot Checking
Regular surprise checking conducted to review standardized recipes and
food products to maintain quality.
Station
A set of tables allocated to waiters in the F&B Services establishment.
Table Cover
It is the area on the table for plates, glasses, and cutlery for single person.
Tines
Parallel or branching spikes of a fork.
Toque
Cooks cap with multiple folds represents the many different ways a chef
knows to prepare a dish.
