1. Food and Beverage Industry

2. Early Food Services
• A very old business that started out of
the early inns and monasteries.
• In cities, small restaurants began
serving simple dishes like soups and
breads
• The famous English Taverns provided
food drink and lodging.

3. Early Food Services
• In the US: early ordinaries, taverns
and inns provided food and lodging.
• The emergence and development of
stage coaches: roadside taverns were
serving food and lodging
• As the cities developed so did the
eating establishments.

4. Early Food Service
• Common mode of service: French
Service, Russian Service
• Menus can be A la Carte and Table d
hote.

5. The Food Service Industry
• Consists of:
– Restaurants
– Travel Food Service
– Vending and contract institutional food
service.

6. The Food Service Industry
Restaurant: an establishment which
prepares and serves food and drink to
customers in return for money.

7. Types of Restaurants
Fine Dining Restaurants:
– Upscale restaurants that are also called
“white table cloth restaurants”
– Offers specialized menu selections that
may change according to seasons or to
the request of guests.
– Food presentation and service are
impeccable
– Executive chefs and top management
review the menu

8. Fine Dining Restaurants
- Have extensive wine lists
- Prices of food is higher compared to
other establishments
- Formal table service like French and
Russian are applied.

10. Casual Restaurants
• Often called midscale restaurants.
• Serves moderately priced food
• At a class between fast food and fine
dining restaurants.

12. Family Restaurants
• Menus focus on meals that caters to
all ages.
• Food sanitation implementation is very
crucial.
• Establishments are moderately priced
and does not serve alcoholic
beverages.

14. Quick Service Restaurants
• Also known as Fast Food Restaurants.
• Very popular type of restaurants that
serves fast-paced food
delivery, production and service.
• Relatively low priced meals
• Self-service and food is served in
counters.

16. Table Service
• American Table Service
– Blue-plated service
– Guest serves the food directly from the
kitchen.
– All food are served from the left using the
left hand.
– Beverages are served from the right with
the right hand
– Cleaning is done from the right.

17. Table Service
• French Table Service
– The most elaborate and most formal form
of table service.
– Used in exclusive clubs, hotels and
restaurants
– There are usually 2 waitpersons that
serve the guests from a food wagon.
– Food is attractive and arranged before
serving.

18. Table Service
• French Table Service (continued)
– The principal waiter of the day is called
Chef de Rang:
• seats guests and takes orders, serves drinks
prepares some of the food and peresents the
check to the guests
• His assistant is called the Commiss de Rang.

19. Table Service
• Russian Table Service
– Individual portions of food are placed on
the plates in the kitchen or serving
pantry, garnished and ready to serve.
– Used in most restaurants for serving
meals as well as banquets.
– Waiters take the food and serve it directly
to the guests transferring food from the
platter to the plate using a serving spoon
or fork.

20. Table Service
• Russian Table Service (continued)
– Waiters stand on the left hand side of the
guests holds the platter of food on his left
hand.
– The server shows each guest the food
and puts a desired portion on the plate
using a serving spoon/fork
– Serves in a counter-clockwise flow
around the table and returns unserved
food to the kitchen.

21. Table Service
• Buffet Service
– Guests choose their meal from an array
of food.
– Guests either help themselves or are
served by food servers behind the long
table.