Food and Beverage Industry

Early Food Services

• A very old business that started out of the early inns and monasteries.

• In cities, small restaurants began serving simple dishes like soups and breads

• The famous English Taverns provided food drink and lodging.

Early Food Services

• In the US: early ordinaries, taverns and inns provided food and lodging.

• The emergence and development of stage coaches: roadside taverns were serving food and lodging

• As the cities developed so did the eating establishments.

Early Food Service

• Common mode of service: French Service, Russian Service

• Menus can be A la Carte and Table d hote.

The Food Service Industry

• Consists of:– Restaurants– Travel Food Service– Vending and contract institutional food

service.

The Food Service IndustryRestaurant: an establishment which prepares and serves food and drink to customers in return for money.

Types of RestaurantsFine Dining Restaurants:

– Upscale restaurants that are also called “white table cloth restaurants”

– Offers specialized menu selections that may change according to seasons or to the request of guests.

– Food presentation and service are impeccable

– Executive chefs and top management review the menu

Fine Dining Restaurants- Have extensive wine lists- Prices of food is higher compared to

other establishments- Formal table service like French and

Russian are applied.

Casual Restaurants

• Often called midscale restaurants.• Serves moderately priced food • At a class between fast food and fine

dining restaurants.

Family Restaurants

• Menus focus on meals that caters to all ages.

• Food sanitation implementation is very crucial.

• Establishments are moderately priced and does not serve alcoholic beverages.

Quick Service Restaurants

• Also known as Fast Food Restaurants.

• Very popular type of restaurants that serves fast-paced food delivery, production and service.

• Relatively low priced meals• Self-service and food is served in

counters.

Table Service

• American Table Service– Blue-plated service– Guest serves the food directly from the

kitchen.– All food are served from the left using the

left hand. – Beverages are served from the right with

the right hand– Cleaning is done from the right.

Table Service

• French Table Service– The most elaborate and most formal form

of table service. – Used in exclusive clubs, hotels and

restaurants– There are usually 2 waitpersons that

serve the guests from a food wagon. – Food is attractive and arranged before

serving.

Table Service

• French Table Service (continued)– The principal waiter of the day is called

Chef de Rang:• seats guests and takes orders, serves drinks

prepares some of the food and peresents the check to the guests

• His assistant is called the Commiss de Rang.

Table Service

• Russian Table Service– Individual portions of food are placed on

the plates in the kitchen or serving pantry, garnished and ready to serve.

– Used in most restaurants for serving meals as well as banquets.

– Waiters take the food and serve it directly to the guests transferring food from the platter to the plate using a serving spoon or fork.

Table Service

• Russian Table Service (continued)– Waiters stand on the left hand side of the

guests holds the platter of food on his left hand.

– The server shows each guest the food and puts a desired portion on the plate using a serving spoon/fork

– Serves in a counter-clockwise flow around the table and returns unserved food to the kitchen.

Table Service

• Buffet Service– Guests choose their meal from an array

of food. – Guests either help themselves or are

served by food servers behind the long table.