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.
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