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Unit: 01 the Foundations Food Service Management BHM- 704BT UNIT: 01 THE FOUNDATIONS Structure 1.1 Introduction 1.2 Objectives 1.3 The food Service Industry 1.3.1 Sectors of Catering Industry 1.3.2 Types of Catering Establishments 1.4 The Menu 1.4.1 Types of Menu 1.4.1.1 Menu Classification On The Basis Of Price 1.4.1.2 Menu Classification On The Basis Of Schedule 1.4.1.3 Menu Classification On The Basis Of Meal Time 1.4.2 French Classical Menu 1.4.3 Menu Planning 1.5 The Fundamentals of F & B Service 1.5.1 Table Service and Its Types 1.5.2 Taking Bookings for Table Service 1.5.3 Preparation for Service 1.5.4 Mise En Place 1.5.5 Sequence of Service 1.6 Personal Hygiene, Sanitation and Food Safety 1.7 HACCP 1.8 Environment Concern 1.9 Summary 1.10 Glossary 1.11 References/Bibliography 1.12 Suggested Readings 1.13 Terminal Questions 1.1 INTRODUCTION Food service operations are continuing to improve and develop, together with advances and quality. The demand for food and beverages away from home has increased and, with a broader spectrum of the population eating out, customer needs are continuing to diversify. The traditional means of service have changed over the period of time and the modern day outlets are offering varied level of services to its ever demanding clients in a more planned and controlled manner. These types of establishments and their service styles have become a critical factor in success of an establishment. Uttarakhand Open University 1 Food Service Management BHM- 704BT 1.2 OBJECTIVES After learning this unit the learner will be able to: • Define catering industry • Explain about food Service Industry • Define various Sectors of Catering Industry • Differentiate different types of Catering Establishments • Elaborate about Menu • Classify various types of Menu • Discuss in detail about French Classical Menu • Practice Personal Hygiene, Sanitation and Food Safety • Define HACCP • Show interest about Environmental Concern 1.3 THE FOOD SERVICE INDUSTRY The primary role of the food service industry is to provide food to all those who are not in a position to take food at their homes due to one or other reasons. People who move out of their homes for different reasons are largely dependent on the food service industry for their meals. As soon as the humans started travelling due to one or other motives, at the end of the day they wanted a place to provide a safe and secure shelter to them, which was evidently taken care by caves, trees, etc. Later, a system of providing accommodation along with food and beverage facilities was introduced as a barter system and also a mechanism for providing food and beverage facilities on the move was developed, i.e. during the caravans and other modes of travel, which led to the concept of catering or providing food to a mass. The system also led to the introduction of various types of food joints / establishments which were designed primarily on the basis of needs and wants of the travellers. The industrial revolution helped the industry to develop in a more sophisticated manner as the disposable incomes of the common man increased and the demand forced the service providers to think of developing new ways to attract the wealthy individuals. The same time period also witnessed the development of concepts of Bars / Pubs which were mainly targeted on the industrial workers and travellers. Eighteenth and the nineteenth century saw the introduction of component of luxury in its day to day activities and the basic facilities now got converted into luxurious places of dining offering the best possible delicacies to its clients. The present time is another phase of changing trends in food service industry which are mainly because of the advent of trends and technologies. Uttarakhand Open University 2 Food Service Management BHM- 704BT 1.3.1 Sectors of Catering Industry There are many types of food and beverage outlets which vary in size, style, location and service clients. The industry caters to the demands of lakhs of people on the basis of their demand of: • Food which includes a wide variety of cuisines, styles and speciality e.g. Chinese cuisine or Italian cuisine, styles like grilled or stir fried, speciality like vegetarian or non-vegetarian, etc. • Beverage which includes all alcoholic and non alcoholic drinks. Alcoholic drinks may include wines, spirits, beer, cocktails, etc whereas non alcoholic beverages may include mineral water, lassi, tea, juices, etc. A fine dining restaurant, a dining outlet of accommodation sector, a roadside dhaba, a vendor at railway station or a chaiwala at footpath, all are a part of food and beverage industry. Therefore, it becomes imperative to segregate various sectors of catering industry i) on the basis of priority of service, and ii) on the basis of profit motive On the basis of priority of service, the food and beverage industry can broadly be classified as: Food & Beverage Industry Primary Catering Industry Secondary Catering Industry Figure1.1 Classification of F&B Industry on the basis of priority of service Primary Catering Industry covers those types of establishments which are designed and primarily operated for the purpose of serving food and beverage to its clients. For example, various types of restaurants, takeaways, dine-ins, F&B outlets of accommodation sector, etc. Secondary Catering Industry covers those types of establishments where providing food and beverage service is not the primary activity of the organization. For example, hospital catering, institutional catering, transport catering, etc. Uttarakhand Open University 3 Food Service Management BHM- 704BT On the basis of profit motive, the f & b industry can broadly be classified as: Food & Beverage Industry Commercial Sector (Profit Oriented) Welfare Sector (Service Oriented) (General Market) (Restricted Market) (Restricted Market) - Hotels, Motels, Resorts - Transport Catering -Institutional Catering - Restaurants - Clubs - Hospitals - Bars and Pubs - Contract Catering - Defence Forces - MICE Catering - Prisons - Food Courts - Old age homes - Function Catering -Orphanage - Take away / Fast food - Theatres and Amusement Parks - Off Premises Catering - Other Catering Establishments CHECK YOUR PROGRESS -I Q.1 Write note on food service industry. _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ Q.2. Explain various sectors of catering industry. _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ Uttarakhand Open University 4 Food Service Management BHM- 704BT 1.3.2 Types of Catering Establishments The various types of catering establishments are as under: • Restaurants • Bars & Public Houses • MICE • Food Courts • Functions and Events • Takeaways and Fast Foods • Theatres and Amusement Parks • Off-Premises • Other Commercial Catering . Bristro . Brasserie . Gastrodom . Coffee Shops • Transport . Roadways . Railways . Airlines . Ships and Cruise lines • Clubs • Institutions • Hospitals • Defence Establishment • Prisons / Correction Houses • Old age Homes/ Orphanages RESTAURANT The primary function of commercial restaurants is the provision of food & beverages. Most of the independent restaurants do not have any in-house trade, they depend on their location and volume of passing trade and the reputation they develop from word-of-mouth advertising. Various types of restaurant include snack bars, cafes, coffee shops, takeaways, ethnic restaurants, haute cuisine restaurants, etc. These varied types of establishments have equally varied styles of service styles, ranging from self service cafeterias to elaborative French service outlets. Many restaurants follow the ethnic styles of service like Chinese, Indian, Japanese, etc. These establishments may have or may not have a separate area for bar service alcoholic beverages which acts as a double beneficiary to the establishment by the means of giving a separate space for customers and also by giving more space and faster seat turnover in the dining area. BARS AND PUBLIC HOUSES Public houses consist of a varied group of establishments, which mainly offer
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