The Food Service Industry: An Overview

1. The Food Service Industry:An Overview Lesson 1: Chapter 1

2. Concept: • Food and beverage operations are concerned with the provision of food and drinks within business. • Different types of F&B operations meet different customer demands • Different types of F&B operations have different levels of service, range of clientele, and prices.

3. Types of Present-Day Foodservices • Restaurants • School, College and University Cafeterias • Clubs and other social organizations • Hospitals/health care centers • Business/Industrial • Transportation companies

4. Classifications of Foodservices • Commercial • Institutional • Military

5. Three Processes involved in Food & Beverage Operations • Food Production Process (Back of the House) • Service Process (Front of the House) • Customer Process

6. Food Production Service Process Customer Process Purchasing Storing Preparing Preparing Greeting and Seating Arriving Cooking Taking orders Selecting and ordering Holding Presenting Serving Receiving Clearing Consuming Billing Paying Dishwashing Dishwashing Leaving Clearing after Service Clearing after service Interrelationship of the three F&B operational processes

7. Four Kinds of Foodservice Systems • Conventional • Raw ingredients are purchased, prepared on site, and served soon after preparation • Ready-Prepared • Foods are prepared on the premises, then chilled or frozen and stored for use at some later time

8. Commissary • A large, central production kitchen with centralized food purchasing and delivery of prepared foods to service units located in separate areas for final preparation and service. • Assembly/Serve • Fully prepared foods are purchased, stored, assembled, heated and served.