Presentation on F & B

By: Sambit Biswal

PGDM/ 14-16

Introduction to F & B Food production system Food & Beverage service system Types of food service Restaurant service

Topic to be Discussed

F&B is a common abbreviation for "Food

and Beverage" in the United States and Commonwealth countries, including Hong Kong. The sector/industry specializes in the conceptualization, making, and delivery of food. Most F&B employees work in restaurants and bars, such as at hotels, resorts, and casinos.

Introduction to F & B

A vital part of everyday life. Major contributor to the national

economy. Highly fragmented & complex. Creates employment. Encourages Entrepreneurship. Promotes & diversity through many

different food concepts & cuisines.

Characteristics of F & B

Quality food & beverages. A clean, hygienic, & safe

environment. Comfortable & well designed

facilities. Professional, attentive & friendly

service. Value for money.

F & B: Main Objectives & Expectations

Intangibility such as ambiance. Simultaneous production & consumption

where mass production is difficult. Heterogeneity – where service

experience may vary due to different producers & consumers with different needs & requirements.

Consistency is difficult to achieve due to the intangible element in food & beverage.

Perishability- where unused hospitality services cannot be stored, returned, claimed, or resold.

F & B:Main Challenges

Ownership: where the consumer only owns a hospitality product only for a certain period of time.

No guarantee with little aftercare & service. Imitation is very easy with no patent on

service processes & easily copied by the competitors.

Seasonality where staffing & expenses are challenging to many restaurant operators.

External Variables: that impact the running of the business such as political, economic, social , technological, legal, & environmental change.

Cont..

Have to be organized to produce the

right quantity of food at the correct standard, for the required number of people on time using the resources of staff, equipment , materials effectively and efficiently.

The requirements of the production system should be matched with the type of food that is to be prepared & served at the right price.

Goal of the Food production system

Conventional Method Centralized production

methods Cook chill production Cook freeze production Sous vide

Food production Methods

Traditional parties method in which

purchased raw material is cooked and everything has to be from scratch and hence it is very labour intensive.

This is an expensive way of running a kitchen because the huge manpower is required to operate it and space, equipment and energy requirement.

Conventional Method

It involves the separation of the

production and the service components.

Food that is centrally produced is either then distributed to the different point of service.

It may be transferred to ready to serve method.

Centralized Prod. System

It is the process of food

production, packaging, and rapid chilling with storage under controlled refrigeration is the most commonly used in high volume institutional settings.

It’s advantage can benefit all types of operations in different departments like banquet kitchen, recreational facilities etc.

Cook chill production

Production, storage and

regeneration method utilizing principle of freezing to control and preserve qualities of processed foods.

Require special processes to assist freezing e.g sauce reheat when needed.

Require high speed low temperature at least 20 c w/n 90 mins.

Cook Freeze Production

It is the method of production , storage and

regeneration utilizing the principle of vaccume to control and preserve the quality of processed foods.

Individual portions of prepared food are placed in a special plastic pouches.

The objective is to rationalize kitchen procedures without having a determinal effect on the quality of individual dishes.

It acts like a good way of conserving fruits such as apples and pears.

Sous vide production

Waiter service: It involves transportation and service of food to the customer rather than the consumers collect their own.

Counter or bar services: In bar service customer sit on the stools or chairs at a counter in the shape of which may be a straight line.

Self service: Self service method may be described in which consumers collect their own food as per their choice and no service staff comes to the table.

Buffet service: It is the method of food service which is a modification of true self service.

Types of food services

Carvery: Carvery restaurants essentially

offers a three course meal (Exclusively drinks) at a set inclusive price.

The main course is selected from the carvery counter and served by the customers themselves although aided by a conscious chef.

The sweet course is also served by the waiter.

Cont…

Russian Service: It is a manner of dining that involves courses being brought to the table sequentially.

American Service: Portion of food placed on the plates in kitchen and served to each guest by a waiter.

French Service: Each food item is served by the server from platters to the individual plates.

A La Carte Service: Used in the reference to the menu of items priced and ordered separately i.e usual method.

Table D Hote: Set menu which is normally consist of 3 or more courses 1,2,or 3 as per course.

Gueridon Service: Final preparation at a table side. Food is not cooked. Server put the food in the portable trolley and prepares it in front of the guests.

Cont….

Tray Trolley Home delivery Lounge Room

Specialist food service

Linen should be clean, starched,

ironed with no tears. Table cloth should be hang evenly

on the table. Handle the glasses with the stem. Minimize handling cutlery. Good behavior to the guests.

Preparing a Table

Thank you.