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1. Fundamentals of food service operations Hospitality management 2

2. OBJECTIVES: AT THE END OF THE LESSON, YOU ARE EXPECTED TO: IDENTIFY THE FUNDAMENTALS OF FOOD SERVICE OPERATIONS; AND ENUMERATE THE TYPES OF FOOD AND BEVERAGES OPERATIONS.

3. W H A T I S F O O D S E R V I C E ? Encompasses all of the activities, services, and business functions involved in preparing and serving food to people eating away from home. This includes all types of restaurants from fine dining to fast food. It also includes institutional food operations at locations such as schools and hospitals, as well as other specialty vendors such as food truck operators and catering businesses.

4. origin The modern concept of preparing food as a craft and a form of business can be traced all the way back to at least the 11th century with medieval guilds. Guilds were made up of various types of merchants and craftsmen, and each guild provided a specialized good or service to the community. The guilds established more of an organized system within local economies and allowed people to purchase and trade from a variety of highly specialized vendors.

5. Food service sector Food that can include a wide range of styles and cuisine types. Beverages include all alcoholic and non-alcoholic drinks

6. VARIABLES IN FOOD SERVICE SECTOR

7. Some sectors provide food and beverages for profit, whereas others work within the constraints of a given budget, often called cost provision (for example, welfare catering and industrial catering) S o m e s e c t o r s p r o v i d e s e r v i c e s t o t h e g e n e r a l p u b l i c w h e r e a s o t h e r s p r o v i d e t h e m f o r r e s t r i c t e d g r o u p s o f p e o p l e .

8. a. General market *Non-captive : customers have a full choice. B. Restricted market *Captive: customers have no choice, for example, welfare. *Semi-captive: customers have a choice before entering, for example, marine, airline, trains, some hotels and some leisure activities.

9. SUMMARY OF SECTORS IN THE FOOD SERVICE INDUSTRY

10. Food and Beverage Operations Are concerned with: 1. the consumer needs and market potential in the various sectors of the foodservice industry. 2. the formulation of policy and business objectives that will guide the choice of operational methods that will be used.

11. Food and Beverage Operations Are concerned with: 3. The interpretation of demand to make decisions on the range and type of food and beverages to be provided, as well as other services, and the service levels and prices to be charged. 4. The planning and design of facilities required for the food and beverage operations and the plant and equipment required.

12. Food and Beverage Operations Are concerned with: 5. the organization of provisioning for food and beverages and other purchasing requirements to meet the needs of food production, beverage provision and the service methods used. 6. knowledge of the operational and management requirements for the food production, beverage provision and service processes and methods, decision making, together with the management and staffing needs in order to meet the requirements of the operation.

13. Food and Beverage Operations Are concerned with: 7. control of costs associated with the operation of food production, beverage provision and other services and the control of revenue. 8. monitoring of consumer satisfaction to continually check on the extent to which the operation is meeting customer needs and achieving customer satisfaction

14. Food SERVICE CYCLE 1. CONSUMER AND MARKET 8. MONITORING OF CONSUMER SATISIFACTION 7. CONTROL OF COSTS AND REVENUES 6. PRODUCTION AND SERVICES 5. PROVISIONING 4. PLANNING AND DESIGN OF FACILITIES 3. INTRPRETATION OF DEMAND 2. FORMULATION OF POLICY

15. TYPES OF F&B OPERATIONS

16. TYPES OF F&B OPERATIONS

17. TYPES OF F&B OPERATIONS

18. Customer Service Good customer service is often characterized by: 1. meeting/exceeding customer expectations 2. knowing the benefits/features of the services and products on offer 3. being able to listen actively 4. being friendly and polite

19. Customer Service Customer Service Good customer service is often characterized by: 5. being able to adapt methods of communication to meet the individual needs of a range of customers. 6. avoiding the use of jargon 7. forming professional relationships with customers 8. achieving customer satisfaction

20. Customer Service T h e b e n e f i t s t o t h e o p e r a t i o n i n c l u d e : 1 . I n c r e a s e d s a l e s 2 . f e w e r c o m p l a i n t s 3 . a t t r a c t i n g n e w c u s t o m e r s t h r o u g h i n c r e a s e d r e p u t a t i o n 4 . i n c r e a s e s i n r e p e a t b u s i n e s s a n d c u s t o m e r l o y a l t y .

21. Characteristics of Customer Service Service Level Service Availability Level of Standards Service Reliability Service Flexibility

22. Food Production F o o d p r o d u c t i o n i s a n o p e r a t i n g s y s t e m a n d c a n b e m a n a g e d t h r o u g h a s y s t e m s a p p r o a c h . D i f f e r e n t c u i s i n e s a r e a b l e t o f i t n e a t l y i n t o t h i s a p p r o a c h b e c a u s e t h e k e y e l e m e n t s f o c u s o n t h e p r o c e s s a n d t h e w a y t h e f o o d i s p r e p a r e d , p r o c e s s e d ( c o o k e d ) , s t o r e d a n d s e r v e d.

23. The Food Service Production Method F O R A F O O D S E R V I C E O P E R A T I O N , T H E P R O D U C T I O N S Y S T E M M U S T B E O R G A N I S E D T O P R O D U C E T H E R I G H T Q U A N T I T Y O F F O O D A T T H E C O R R E C T S T A N D A R D , F O R T H E R E Q U I R E D N U M B E R O F P E O P L E , O N T I M E , U S I N G T H E R E S O U R C E S O F S T A F F , E Q U I P M E N T A N D M A T E R I A L S E F F E C T I V E L Y A N D E F F I C I E N T L Y.

24. Factors to Consider in Food Production Method Type of establishment Time available for the meal Type of meu presented Site of the establishment Type of customer to be served Turnover of customer expected Cost of the meal served

25. ASSESSMENT ENUMERATION: GIVE THE MEANING OF EACH F&b OPERATIONS. TYPES OF OPERATIONS MEANING BISTRO BRASSERIE 3. RESTAURANT 4. CAFETERIA 5. WINE BARS 6. PUBLIC HOUSES 7. COFFEE SHOP