SCOPE OF HOSPITALITY INDUSTRY:

FOOD AND BEVERAGE SERVICES

Chapter Objectives
1. Define Food and Beverage Services
2. Enumerate the key objectives of F&B
3. Identify the categories of F&B Services
4. Differentiate the two segments of F&B
5. Provide understanding of different service styles
FOOD AND BEVERAGE SERVICES
 Food and Beverage Services is related to all the
activities pertaining to preparing for service and
serving food and beverages.
 Commonly known to industry professionals by its
initials F&B
 F&B can be broadly defined as the process of
preparing, presenting and serving of food and
beverages to the customers
KEY OBJECTIVES OF F&B SERVICES
 To satisfy the following needs:
• Physiological – to taste different varieties of food
• Economical – to get F&B Services at the invested cost
• Social – to find friendly atmosphere
• Psychological – 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
CATEGORIES OF F&B SERVICES
 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
FOOD AND BEVERAGE SERVICES CYCLE
TWO SEGMENTS OF FOOD AND BEVERAGE SERVICES
 Commercial
• In this case, F&B Services is the primary business
• Food service operations found in lodging properties,
clubs, restaurants, and other business that exist to make
a profit from the sales of food and beverage products
• Makes up almost 80 percent of the F&B industry
 Non-Commercial
• Secondary businesses in alliance with the main business
• Prepares and serves food in support of some other
establishment’s main function or purpose
• Represents about 20 percent of the foodservice industry
TYPES OF SERVICES
 There are several service styles to be followed
when it comes to how food and beverage should be
served to the customers
 The following are the most prominent styles:
• Table Service
• Assisted
• Self Service
• Single Point Service
• Special Service
TABLE SERVICE
 In this type of service, the guests enter the dining area and
take seats and a waiter offers them water and menu card
 The guests then place their order to the waiter

Types of Table Service:

A. English or Family Service
• Requires the food to be placed on large platters or in large
bowls and delivered to the guest’s table by waiters/servers
• The guests then pass the food around the table and serve
themselves
• A common type of F&B service style as the ease of service
and waiters don’t need to be highly skilled
B.American or Plate Service
• One of the most common and widely accepted
kinds of food and beverage service
• The servers take guests orders in the dining area
• The order is sent to kitchen staff via KOT (Kitchen
Order Ticket)
• Food is prepared and pre-plated in the kitchen
itself by the chef
• The server or bus person bring the food to the
restaurant and placed on side stands
C. French Service
• A very detailed and highly skilled type of service
• It is very elaborate and expensive wherein the chefs
demonstrate culinary skill, by preparing meals in front of
the guests and involves professional waiters to the serve
properly and slowly
• Plated entrees are served from the right, all other courses
from the left and the beverages are served from the right
• Normally all fine dining restaurants follow this type of
service
• VIP’s and VVIP’s are also given this kind of service style
• All diners are given the individual attention and they enjoy
D. Cart/Guèridon Service
• In this type of F&B Service partially cooked food from the
kitchen is brought to the service area in a Guèridon trolley
that has a portable heating unit for completing the cooking
process
• The prepared food should be garnished as per the
standards before serving
• The Food is always served from the right-hand side of the
guest
• This type of F&B service can be only implemented on a
well-planned and designed dining room
• All the fixtures furniture, layout etc. should be compatible
with the elegant service style offered
E. Silver Service
• The service style is similar to the French Service
and Guèridon Service
• The difference is an elaborate sterling silverware
is used for the food and beverage service
• Only fine dining or specialty restaurants use
silverware due to the high investment and
maintenance cost
• In this kind of service, the food and beverages are
served in silver cutlery and cookery and the table
is normally set with sterling silverware
F. Russian Service
• Similar to the French Service but faster and less
expensive
• Display and presentation are the major part of this
service
• Normally only one server is required per table
• No extra space is required for the equipment like
the French F&B service type
• Ideally suited for banquet service with the fixed
menu
ASSISTED SERVICE
 Here, the guests enter the dining area, collect their plates,
and go to buffet counters and help themselves
 The guests may partially get service at the table or replenish
their own plates themselves

SELF SERVICE
 In this type of service, the guests enter the dining area and
select food items
 They pay for coupons of respective food items and go to
food counter and give the coupons to avail the chosen food
 The guests are required to take their own plates to the table
and eat.
SINGLE POINT SERVICE
 In this type of service,
the guest orders, pays
for his order and gets
served all at a single
point
 There may be may not
be any dining area or
seats
SPECIAL SERVICE
 It is called special service because it provides food and
beverage at the places which are not meant for food &
beverage service.
THANK YOU! 