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The Food Service Industry Industry ( Industri Jasa Boga) Week 5

The Food Service Industry Industry ( Industri Jasa Boga) Week 5. Matakuliah : V0162 - Pengantar Industri Hospitality dan Pariwisata Tahun : 2008. Subject. Reasons for increased demand for food service (Sebab-sebab meningkatnya permintaan akan jasaboga)

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The Food Service Industry Industry ( Industri Jasa Boga) Week 5

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  1. The Food Service Industry Industry (Industri Jasa Boga)Week 5 Matakuliah : V0162 - Pengantar Industri Hospitality dan Pariwisata Tahun : 2008

  2. Subject Reasons for increased demand for food service (Sebab-sebab meningkatnya permintaan akan jasaboga) 5 important characteristics of a food service operation (5 karakteristik pokok usaha jasaboga) Types of food service establishments (Jenis-jenis usaha jasaboga ) Term of food service (Istilah-istilah jasaboga) Food service operations (Usaha-usaha jasaboga dan divisi jasaboga di hotel) Beverage service (Layanan minuman) HO@0808

  3. The Food Service IndustryWeek 5 Objectives: On completion of this lesson, the students will be able to define types of food and beverage service industry, be able to explain the factors impacting the increase in demand of food service, and to understand the terms of food service. HO@0808

  4. What is Foodservice?Week 5 • Foodservice = providing fully prepared foods for immediate consumption on or off premises • Foodservice Establishment = those engaged in providing foodservice HO@0808

  5. Why People Dine Out?Week 5 • To escape from boredom • To socialize • To be waited on • To have food and environment different from those one has at home • For convenience • For new experience • For self-esteem (in case of up-scale restaurant) HO@0808

  6. The Increased Demand for F & B ServiceWeek 5 • Nowadays, more and more people are not willing to spend the time to cook their own food. • There is a growing trend in dining out. • A recent survey revealed that 44% respondents dine out in a quick service restaurants and 35% ate out in casual restaurants once in a week. Some households members buy fast food 3 or 4 times a week. • Food away from home is becoming a growing part of the world’s way of life. In America people spend almost 50% of their food budget on food away from home. By 2010 they are expected to spend 50% on food service. HO@0808

  7. The Increased Demand for F & B ServiceWeek 5 Factors that push a large portion of households food budget on food service (food away from home) are: • Increased discretionary income • Smaller families (marries couples postpone having children); less obliged to prepare meals at home and more affordable to go out to dinner at the end of the day • Increased propensity to travel • Changing lifestyles: more people carry their lunches from home HO@0808

  8. The Increased Demand for F & B ServiceWeek 5 • Food service is available at many locations at low cost • Family members come home at different times; each has to prepare their own meals or elect to go to a restaurant to eat • More people have vehicles and can easily go out for a quick meal with friends • More women work outside the home HO@0808

  9. Food Service Operations The “Eating” Market Food service operations focusing on customers’ biological needs The “Dining” Market Food services predominantly serving customers social needs (meal eaten with others) HO@0808

  10. The Dining Food Service Casual Upscale Dining Fine Dining Food Service HO@0808

  11. Fine Dining Food ServiceWeek 5 • Dining is predominantly a social event, therefore the service is highly important • Servers must be friendly and accurate • Customers’ demographics are essential • This distinguished food service operations generally require 3 combined elements: • A large market with high income (big city) • Qualified Personnel: manual labour • A special devotion from key personnel (owner, managers) HO@0808

  12. Fine Dining Food ServiceWeek 5 • Guests are older, more highly educated, have high income, are accustomed to dining out and traveling • They expect careful, personal service: foods are prepared to order by highly skilled chefs and delivered by expert servers • Excellence is the absolute prerequisite because the prices charged are necessarily high • The majority of customers are repeat customers who are maintained very carefully HO@0808

  13. Casual Upscale DiningWeek 5 • Currently there is a growing preference for things casual. The number of people dining at fine dining restaurant is declining. Some of the reasons are: • Growing price sensitivity • The recession • Health concerns about rich food HO@0808

  14. Casual Upscale DiningWeek 5 • Casual dining appeals to consumers on many levels • Upscale dining constitutes those restaurants that are at the top end of the casual dining category • Excellence in food is one of the appeals of these restaurants • Menus are sophisticated and service is topflight. However, meals are less time consuming, less elaborate and prices are significantly lower compared to the fine-dining formal restaurants. • Nevertheless, these restaurants deliver professional and attentive service. HO@0808

  15. The Eating Food ServiceWeek 5 • The eating food service caters primarily to the biological needs • This category of food service is comprised of: • Off-premise operations • Takeaway/ out • Drive through • Delivery • On-premise operations • Quick-service restaurants • Mid-scale restaurants • Casual restaurants HO@0808

  16. TakeoutWeek 5 • Prepares foods for consumption off premises • Foods may either be fully prepared in • advance or packaged when ordered by a customer • Customers take away food and eat somewhere else HO@0808

  17. Drive-ThroughWeek 5 • A customer can drive a vehicle to a window to • obtain and pay for food without ever leaving • the vehicle HO@0808

  18. Delivery Food Service Week 5 • Part of a restaurant service that delivers food to • customers’ homes • Delivery operations require: • Vast parking area • Well trained staff with special proficiency in • telephone contacts • A large fleet of vehicles with drivers • Advantage: can be located in less expensive area HO@0808

  19. Quick Service RestaurantsWeek 5 • They exist in every market of any size • Quick service food cut across effectively a • variety of demographic groups • They use unskilled labor that results in very • attractive prices • They provide quick self service reinforcing speed of • service and lower costs • They offer limited menus • They require highly skilled management HO@0808

  20. Mid-Scale RestaurantsWeek 5 • A type of quick-service operations • Their production systems are simplified through • the development of specialized menus that • serve to reduce the required employees’ skill • level. This also holds down costs and increases • speed of service HO@0808

  21. Mid-Scale Restaurants Pizza Operations Family Restaurants Cafeterias and Buffets HO@0808

  22. Family RestaurantWeek 5 • Caters to family groups – parents with children • Usually include a broad range of menu items • for everyone from child to grandparent • Price is typically low or moderate • Informal atmosphere, cheerfully decorated, • bright and well lighted HO@0808

  23. CafeteriaWeek 5 • A foodservice establishment that permits the • customer to see the foods available and to • make selections from among those displayed • Cafeterias impose a great degree of self-service • and food portions are individually • plated and price HO@0808

  24. BuffetWeek 5 • Characterized by a long table or counter on • which a selection of varied foods are • attractively displayed on platters, in bowls etc. • A set price is usually charged for each person HO@0808

  25. Pizza RestaurantsWeek 5 • Originally a pizza restaurant offers only a single item • In recent years, pizza restaurants extend their products to appeal to • more customers, such as pizza with thick crust or thin crust, • pecking duck pizza, barbeque chicken pizza, etc. • The cost of their food product is low • They labor costs usually low HO@0808

  26. Casual RestaurantsWeek 5 Characterized by relaxed atmosphere and reasonably priced menus that appeal to multiple demographic market segments HO@0808

  27. 3 Main Types of Casual Restaurants Entertainment (Theme) Restaurants Specialty Restaurants Ethnic Restaurants HO@0808

  28. SpecialtyWeek 5 • Features foods of a particular type, such as • seafood, pancakes, chicken, vegetables, • steaks, and sandwiches HO@0808

  29. EthnicWeek 5 • Specializes in food associated with • a particular culture such as: • Chinese, Mexican, Greek, German, • Japanese, Italian, Spanish, Thai, Indian • cuisines HO@0808

  30. Theme RestaurantsWeek 5 A restaurant designed around a particular theme and such a theme is used or reflected in every element of the establishment’s ambiance E.g. Circus Theme, Railroad Cars or Stations, Automobiles, the Old West, etc Entertainment restaurants are high investment operations; Food must be excellent; They are mostly located in high-population areas and near tourist attractions HO@0808

  31. Restaurants as Part of a HotelWeek 5 • A food and beverage operation in a hotel encompasses diverse services such as: • Coffee shop • Dining room • Lounge • Bar and other alcoholic drink services • Room service • Banquet • Cafeteria • Specialty restaurant • Catering • Vending Machine • Night Club • Supper Club HO@0808

  32. Five Most Important Characteristics of a Foodservice Operation (5 Major distinctive characteristics of a Foodservice operations) AMBIANCE MENU ITEMS FOOD QUALITY SERVICE MENU PRICES HO@0808

  33. Menu ItemWeek 5 • Menu with a long list of many kind of dishes. This is common in establishments open for long hour daily and serve a varied group of diners • A very limited menu; such as only 2 appetizers, 3 entrees and 3 desserts • Specialized menu, such as ethnic or regional dishes; menu associated with a particular culture or a particular geographic area HO@0808

  34. Food QualityWeek 5 • Quality of food ingredients used • The professional skills of those preparing the food • Time and effort expended on food preparation HO@0808

  35. Menu PriceWeek 5 • Menu prices can vary greatly from one food service operation to another • Some charge low prices and attempt to be successful by making a small profit on each of a large number of sales • Some others charge low prices for very different reasons, such as providing service for a specific group of people: employees, students, or hospital patients • Some charge high prices to attract a small market segment consisting of wealthy people or to project image of the establishment HO@0808

  36. ServiceWeek 5 • Food service operations often differ from one another on the basis of different service arrangements which include: • Table service • Counter service • Room service • Self-service • Take-out service • Delivery service HO@0808

  37. AmbianceWeek 5 • The aesthetic/ emotional impact of an establishment on its customers • Elements producing ambiance are: • Furnishings • Lighting • Sound • Decorations • Table settings • Employees’ appearances and attitude • Theme HO@0808

  38. Restaurant DesignWeek 5 HO@0808

  39. An Outdoor Restaurant Week 5 HO@0808

  40. Beverage serviceWeek 5 • Providing alcoholic and other related beverages for consumption on premises • Beverage includes all alcoholic beverages and any nonalcoholic beverages HO@0808

  41. Reasons for Patronizing Beverage ServiceEstablishmentWeek 5 • Dining • Seeking Entertainment • Socializing • Discussing Business • Meeting New People • Getting Away from Home • Killing Time • Relaxing • Drinking HO@0808

  42. The Focus of Beverage Service EstablishmentsWeek 5 Beverage Service can be Distinguished from one another on the basis of these focuses: BEVERAGES E.g. Bar, Cocktail Lounge, Inn, Saloon, Tavern FOOD E.g. Restaurants ENTERTAINMENT E.g. Night Clubs, Piano Bars, Gambling Casino, Theaters, Sports Arena HO@0808

  43. Food and Beverage FacilitiesWeek 5 Three Key Topics that are Fundamental to the Layout and Design of F&B Facilities PRODUCT LINE CONCEPT LEGAL REQUIREMENTS HO@0808

  44. CONCEPT LOCATION TYPE OF OPERATION POTENTIAL CUSTOMERS HO@0808

  45. PRODUCT LINE AMBIANCE FOOD AND BEVERAGES SERVICES HO@0808

  46. Facility Layout and DesignWeek 5 • F&B facilities have three main areas: • Food area, where foods are prepared • Activities take place within the food area • Purchasing • Receiving • Storing and Issuing • Producing • Serving • Dining area, where customers consume food and beverages • Beverage area, where beverage products are prepared HO@0808

  47. Facility Layout and DesignWeek 5 • Efficient layout and design takes into account 6 considerations: • Space • Equipment • Lighting • Ventilation • Materials flow • Traffic flow HO@0808

  48. SpaceWeek 5 • The amount of space in the dining area will be determined by: • The type of service • The variety and mix of table sizes • Decisions about space between tables HO@0808

  49. LightingWeek 5 • Two basic types of lighting: • Direct lighting  produce shadow • Indirect lighting  softer and produce no shadow • E.g. Low lighting level  to create an intimate atmosphere HO@0808

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