Development Of Food & Beverage Operations

Development of food & beverage operations 

Members: Tain Kah Yi Goh Xin Wen Ch’ng Wei Jun

INTRODUCTION of food & beverage operations

Introduction Food and Beverage (F&B) 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.

What is F&B operations? A well-trained food and beverage manager combines their inherent creativity with an understanding of the business world to manage the customer side of a restaurant, bar, café, or other food service establishment. 

Classification approaches  Food service type > Commercial & non-

commercial  Customer type  Ownership  Star rating or quality  Service method  Food or beverage  Size  Location  Cuisine  Concept or theme

SECTORS OF F&B INDUSTRY

Hotel & other tourist accommodation

Takeaw ays

Fast food outlets

Retail stores

SECTORS OF F&B INDUSTRYRestauran ts -

Conventional restaurants

Theme restaurants

Specialty restaurants

Ethnic restaurants

SECTORS OF F&B INDUSTRYCatering Popular catering (Cafe, deliveries)

Welfar e caterin g

Transpor t catering

SECTORS OF F&B INDUSTRY Leisure attractions Theme parks

Theater s

Banqueting, function, conference

Licensed trade Bars

HISTORY of food & beverage operation

History Irrigation

Industrial revolution

Food preservativ es

Packaging

Pasteurizati on

Transportati on

Pesticides

Nutrition

History Concept of hotel with a living room and a bath attached for common men came into existence towards the end of 17th century American innkeepers improved the quality of service by providing comfort & sanitation at affordable rates

History

Drive-in restaura nt (Car park restaura nt)

First class restaura nt

Types of food service operatio ns

Fast food outlets

Cafeteria

CURRENT food & beverage operations

Present  Increasingly sophisticated and influenced by health and convenience trends  Awareness of nutrition value and food fortification for healthcare  Created the demand for functional, minimally processed fresh, organic and natural foods  Consumers prefer dining out instead of eating in after working hours, which causes lack of time or energy to prepare dinner

Present Bistros / cafe Public houses / Pubs

Restaur ant (Ethnic / theme)

Coffee shops Types of food service operatio ns Takeawa ys Deliveri es

FUTURE

of food & beverage operations

Future Future markets

Governm ent agencies

Product branding

franchisin g

Mergers & acquisitio ns

Future  Identify what motivates consumers to try a menu entrée  Analyzes consumer attitudes toward budgeting  Examines menu promotional strategies on the menu & “beyond” it  Presents a “consumer health report card”  Assesses factors driving cultural change, including demographic trends and projections  Examines consumer interest in cuisine types

*HOW to operate food & beverage industry well?

Menu Menu Planning Planning

Conference Conference & & banqueting banqueting

Food Food service service quality quality

Developm ent of food & beverage operation s

Production Production & & sales sales of of beverages beverages

Purchasing Purchasing & & storage storage of of goods goods

Provide Provide excellent excellent customer customer service service

 Menu styles – courses, table d’hote menu, a la carte menu, cyclical menu  Menu considerations – consumers, trends, food needs, operational & business considerations, legislation, menu cover, layout & design, suppliers  Menu evaluation and performance

Menu planning

 Setting standards  Good employee  Good supervision  Staff training  Meeting customer needs and wants  Staff turnover  Staffing levels & productivity

Provide excellent customer service

o o o o o o o

Policies & procedures The use of standard purchasing specifications Quality control Financial control Secure storage Procedures for the issuing of stock items Steps in requisitioning

Purchasing & storage of goods

      

Bar design and equipment Preparation & layout of beverage service Beverage menu & wine list Providing quality products that customer want Entertainment - live music, sports, quizzes Product promotions - ‘Happy Hour’ Displaying table ‘tent cards’ & promotional literature

Production & sales of beverages

        

The service gap Types of food service Evaluation of different service methods Suitability & cost of service styles Standard of performance Quality monitoring and measurement Catering to the different cultures & traditions Preparation of layout of food & service operations Meeting managing customer expectations

Food service quality

• • • • • •

Characteristic of conference and banqueting Menu & service styles Event process Types of events, planning, organizing & costing of an event Health, safety & hygiene considerations Staffing the event

Conference & banqueting

[ THE END ]  Thank you & have a nice day!