Introduction to food and beverage service
| Site: | edutec |
| Course: | edutec |
| Book: | Introduction to food and beverage service |
| Printed by: | |
| Date: | Thursday, 31 October 2024, 1:22 PM |
Description
The Provision of food & beverage away from home forms a substantial part of the
activities of the hotel and catering industry. People need accommodation with food and
beverages if they are away for more than a day and only food & beverage if they are away
for a short duration.
Food & beverage service has developed into a huge industry. The number and type of
eating out establishments has increased tremendously as suppliers constantly try to satisfy
the changing demands and tastes of the market. In this first unit we are going to learn
about the introduction of food and beverage industry
objectives
After studying this unit, the student must know.
Origin and growth of F& B Service
Classification of Catering Establishment
F&B Service Outlets and their layout
Hierarchy of F&B Service Department and Modern Staffing
Duties and Responsibilities of various employees in F&B Service
1. benefits of studying food&beverage service
Food and beverage service is pivotal to the hospitality industry in a couple of different ways.
Firstly, it provides additional services and amenities that customers enjoy and can help enhance the guest experience. This can help make the venue more attractive and draw in more guests.
This is why you’ll find F&B service offerings in many hospitality venues, from modest hotels to ultra luxury resorts.
Secondly, food and beverage services are a major revenue stream for hospitality venues.
Offering these extra services can help diversify how a venue makes money, which can assist venues through quiet times for other parts of their business. It can thus help increase the overall profit of a business.
Types of food and beverage service
Some varieties of F&B service dining include:
- Bars
- Waiter service meals
- Buffet meals
- Private dining
- Catering for events.
Of course, there are many options and all venues do things slightly differently, so there are plenty more examples in addition to these.
1.1. Roles of food and beverage service
Food and beverage services are varied and there are many different roles within the field.
Food services are typically split into two sections, called front-of-house and back-of-house.
Managers in the field might manage both halves in smaller venues, or there might be separate managers for each part of larger businesses.
Managers will have to handle all the other employees under them as well as other managerial tasks.
Kitchen staff
There is a wide range of kitchen staff at any establishment that serves food.
Larger establishments will have more levels of staff, whereas smaller venues will usually combine responsibilities into fewer job roles. Some of the roles of kitchen staff include:
- Kitchen manager
- Executive chef or head chef
- Station chefs and union chefs
- Kitchen porters
- Dishwashers.
Food and beverage managers
Food and beverage managers are one of the highest roles in a professional food venue.
They have control over all the processes and staff under them.
Their tasks might include hiring and managing staff, overseeing inventories, changes in direction, menu appraisal, and more.
In luxury management this will also include making special arrangements for VIP customers.
This is an aspirational role for anyone who wants to work inside F&B services and loves leadership and guiding how the food services of an establishment work.