Introduction to Hospitality - Food and

Beverage Sector

Objectives
Introduction to the food and
beverage sector
Sectors of the foodservice industry
Food and beverage operations
Classifications of food service
establishments
Types of food and beverage services

F & B industry
It is usually defined by the output of products. But it
doesnt include the manufacturing of food & drink
and its retailing.
The basic function: serve food & drink to people
and to satisfy their various types of needs.
The main aim is to achieve Customer
Satisfaction. The needs that customer might be
seeking to satisfy are:

Physiological: the need of special food items

Economic: the need for good value for the price paid
Social: a friendly atmosphere
Psychological: the need for enhancement of self
esteem
Convenience : the desire for someone else to do the
work

Characteristics of the F & B

operations:
Following are the main characteristics:

A vital part of everyday life

Major contributor to the Hong Kong economy
Highly fragmented & complex
Creates employment
Encourages entrepreneurship
Promotes diversity through many different food
concepts & cuisines
Innovative
Consumer led
High competition
Fulfils basic needs

The foodservice
operation/cycle

The foodservice cycle

can be used as a basis
to analyze how different
foodservice operations
work.

(a) Consumer and market

Performance measure in
foodservice operation

Performance measure variables

Seat turnover
Sales/ profit per seat
Customer spend/
Sales analysis
average check
Departmental profit
Revenue per member of Stock turnover
staff
Complaint levels
Productivity index
Level of repeat
Ratio of food and
business
beverage sales to total
sales

Sectors of the foodservice

industry

Sectors of the foodservice

industry
Industry sector
HK terminology

Purpose of the
foodservice
operation

Hotel, motel and

other
tourist
accommodation
Restaurants
including
conventional and
specialist
operations
Popular catering

Provision of food
and drink together
with
Provision
of food
accommodation
and
drink,
service
generally at high
price
with
high
levels
of service
Provision
of food

Historical Summary

Supported
by
developments
in
transport and business
Grew
out
of hotel
and
leisure-related
restaurants
(which
tourism
were originally highly
formal) through chefs
wishing
to start
their
Has
gone
through
business
including
cafs, and drink generally own
various
phases.
pizza, grills and at low/ medium
steak house
price with limited
levels of service
and
often
high
customer
throughput

Sectors of the foodservice

industry Purpose of the

Industry sector
HK terminology

Fast food including

McDonalds
and
Burger King, KFC
etc.

foodservice
operation

Provision of and
drink
in
highly
specialized
environment,
characterized
by
high
investment,
high
labor costs
Takeaway
Fast provision
of
and and
vast drink
customer
including ethnic, food
snacks, fish and throughput
chips,
sandwich
Outdoor
catering Provision of food
bars
(ODC)
and
drink
away
(or off-premises from home base;
catering or event suppliers
usually
catering)
associated with a
major event

Historical Summary

Heavily influenced by
USA concepts; highly
sophisticated
meal
packaging
and
marketing
Developed
from
variety of concepts.

Developed through the

need
to
provide
services
at
special
events. The term ODC
is misleading as little of
this catering actually

Sectors of the foodservice

industry
Industry
sector HK
terminology

Retail stores

Events/
banqueting/
conferencing/
exhibitions
Leisure
attractions
such as theme
park,
museums,
galleries,
cinemas and
theatres

Purpose of the
foodservice
operation

Historical Summary

Fast provision Developed

originally
from
of food and prestigious stores wishing to
drink
provide food and drink as part
of the retailing experience
Provision
of Originally associated with hotels
large scale food but has now become major
and drink for sector in its own right
events
Provision
of Increase in leisure have made
food and drink profit from food and drink
to
people
engaged
in
another pursuit

Sectors of the foodservice

industry
Industry
sector
Purpose of the
HK
terminology

Industrial
catering either
in-house
operations
or
through
Motorway
catering/
service stations
foodservice
contractors

foodservice
operation

Historical Summary

Provision
of Developed out or recognition
food and drink that better fed workers work
to people at better.
work
Provision
of
food and drink,
together
with
petrol and other
retail services,
often
in isolated
Provision
of
locations
food and drink

Developed in the 1960s with

the advent of motorway
building.

Transport
Grew out of the need to meet
catering
the demands of the travelling
including
to people on the public. Originally service were
railways, airline move
of high levels, reflecting the
and marine
type of traveler. Eventually
changed to meet the needs of
a wide range of traveler.

Sectors of the foodservice

industry
Industry
sector HK
terminology

Purpose of the
foodservice operation

Welfare
catering or
Social caterer/
foodservice
(student,
healthcare.
Licensed trade
Institutional
including wine
and military)
bars, licensed
clubs
and
member club

Provision of food and

drink to people in
colleges, universities,
the armed forces and
to
people
through
established social need
Provision of food and
drink
in
an
environment
dominated by licensing
requirements

Historical Summary

Highly regulated and

maintained

Developed from bars

and other drinking
places with increased
regulation and liquor
licensing requirements

Classification of F & B
Industry

Extremely diverse & fragmented that the size &

scope of the industry creates a challenge when
attempting to organize & classify it.
Commercial
(market oriented)
& non Classification
approaches
& options:

commercial (cost oriented)

Customer type: general market or restricted
market
Ownership
Primary function or secondary function
Star rating or quality
Type of cuisine
Service method
Theme
Location

Classification of food and

beverage operations

Commercial (market oriented) &

non-commercial (cost oriented)
1. Market oriented business characteristics:
High % in fixed cost, for example rent, management
salaries, depreciation of buildings and equipment
Reliance on sales rather than decreases in costs
An unstable market demand for the product
Flexible pricing policy

2. Cost oriented business characteristics:

Lower % of fixed costs, but a higher percentage of

variable costs such as F & B costs
Reliance on decreases in cost rather than increases
in sales
A relatively stable market demand for the product
Fixed pricing policy

Customer type

Ownership of F & B
operations

Manageme
nt options

Self-operated
The owner or organization manages the
operation themselves. It could be a small,
large or a franchised situation.

Franchise agreement
With a franchise, the franchisee (the owner
of the facility) pays fees to the franchisor (or
franchise company) in exchange for the right
to use the name, building design, and
business
methods
of
the
franchisor.
Furthermore, the franchisee must agree to
maintain the franchisors business & quality
standards.

Management contracting
When an owner or operator of an establishment
employs or contracts specialized hospitality or food
& beverage service company to manage the whole
or part of the operation. This could be either in a
hotel or in a non-commercial institution, for
example a university.

Outsourcing

Increasingly, hotels are realizing that hotel-run

restaurants are in some cases unprofitable due to
many residents opting to dine at known branded
outlets.
Therefore, a new & emerging trend is where the
hotel forms a partnership with a restaurant/coffee
chain/bar brand that would operate from a

Popular F & B Services in

Hong Kong
Types of operation

Description

First Class

Offering a high level of table

(silver, Guridon and/or plated)
service. Often associated with
classic or haute cuisine.

Ethnic

Establishments tending to reflect

ethnic origin.

Themed

With a concept, which make it

takes priority over everything else.
The concept can be represented by
architecture, food, music, and
overall 'feel' of the restaurant.

Bistro, Brasserie

Normally serving one-plate items

rather than formal meals.

Popular F & B Services in

Hong Kong
Types of
operation

Description

Coffee shop or
caf

A small social gathering place which sells

varieties of coffee and tea. Some snack,
light food and portioned dessert as
supplement.

Cafeteria

Primarily
self-service
with
customer
choosing selection from a counter or
counters in varying designs and layouts.

Fast Food Outlet

Substantial sector in the catering industry.

Meeting the needs of all-day meal taking
and also the need for grab and go service.

Wine bars

Commonly wine themed. A typical feature

of many wine bars is a wide selection of
wines available by the glass.

Partial list of restaurants in

Hong
Kong
Company Name
Type of Food
No. of
Outlets
Maxims

Chinese Restaurants/Chinese fast food/

Lunch Boxes

376

McDonalds

Fast Food

232 + 77
McCafe

Caf de Coral

Chinese fast food/ Lunch Boxes

151

Fairwood

Chinese fast food/ Lunch Boxes

107

KFC

Fast Food

62

Burger King

Fast Food

15

Starbucks

Coffee & Snacks

115

Pacific Coffee

Coffee & Snacks

110

Outback
Steakhouse

American style dining

Deli France

Fast Food sandwiches

34

Olivers Super
Sandwich

Fast Food Sandwiches/ Salads

18

Pret a Manger

Fast Food Sandwiches/ Salads

12

California Pizza
Kitchen

American style pizza

F & B services in hotels

Most hotels operate multiple F & B outlets.
Outlets, products and services offered are subject
to change from property to property. The outlets
could be:
1. Employee dining
2. Mini Bar
3. Fine dining
4. Restaurant
5. Coffee Shop
6. Conferencing & Banqueting
7. Outside catering
8. Room service
9. Bar
10. Lounge

F & B in accommodation
5-star
hotels

Budget
hotels

Coffee shop, Fine dining restaurant, Specialty

restaurant, Bar, Coffee
lounge, Banqueting,
Outside catering, 24hrs full room service menu,
Executive lounge, In room guest amenities, Mini
bar, Pool caf, Employee dining
Coffee shop, Specialty restaurant, Bar & lounge,
Guest amenities, Conference & banqueting, Mini
bar, Employee dining
Breakfast buffet, Bar, Vending machines, Employee
dining

Bed &
breakfast

Breakfast, limited set menu available at set times

on request

Hostel

Snack bar, Vending

4-star
hotels

Definition of meal
experience
The meal experience may be defined as
series of events both tangible and intangible
that a customer experiences when eating
out.
Tangible- which can be feel by touching,
seeing like restaurant tables, chairs etc.
Intangible- which can be only sensed/felt like
restaurant atmosphere etc.

It is difficult to define exactly where a meal /

drink experience actually starts and ends,
although it is usually assumed that the main
part of the experience begins when a
customer enters a restaurant and ends
when he leaves the restaurant.

F & B services attributes in

meal
experience
Material Product

Food and Beverage Division

Food and beverage service

personnel
Different terminology can be used for the
various job roles in differing types of
establishment.
Structure will depend on the level of
service, style of service, size of
establishment, restaurant capacity etc.

Organizational Chart
Restaurant Team

Food and beverage

manager

The food and beverage manager is responsible for the

implementation and setting of the food and beverage
policies.
In general, food and beverage managers are responsible
for:
Ensuring that the required profit margins
Updating and complete new wine lists
Compiling, in liaison with the kitchen, menu
Purchasing of all materials
Ensuring that quality/quantity in relation to the price
paid is maintained
Ensuring staff training in maintaining highest
professional standards
Employing and dismissing staff
Holding regular meetings with section heads
Marketing and sale promotion

Restaurant manager/
supervisor
Responsibility for the organization and
administration of particular food and beverage
service areas. These may include the lounges,
room service (in hotels), restaurants and
possibly some of the private function suites.
Job duties consist of:

managing employees,
regulating business operations,
resolving customer issues,
create work schedules,
monitor and evaluate employee performances,
motivate staff members,
monitoring inventory (ordering/ delivery),
meeting health and safety regulations,

Reception headwaiter
The reception headwaiter is responsible for
accepting any bookings diary up to date.
They will reserve tables and allocate these
reservations to particular stations.
Greet guests on arrival and takes them to the
table and seats them.

Headwaiter/ matre d
htel/ supervisor
Overall in charge of the staff
Is responsible for seeing that all the prepreparation duties necessary for service are
efficiently carried out
Headwaiter will aid the reception headwaiter
during the service and will possibly take some
orders if the station waiter is busy
Help with the compilation of duty roster and
holiday lists, and may relieve the restaurant
manager or reception headwaiter on their days
off.

Station headwaiter/ section

supervisor
For large establishments the restaurant area is
broken down into Sections.
Each of the sets of tables (which may be anything
from four to eight in number) within the section of
the restaurant area is called a Station.
Responsibility for a team of staff serving a
number of stations within a section of the
restaurant area.
They take the food and beverage orders (usually
from the host) and carry out service at the table
with the help of the chef de rang.

Restaurant Team
Station waiter/ chef de rang

Other servicing staf

Sommelier / wine waiter

Bar staff/ bartender
Barista
Lounge staff
Function catering/ banqueting staff/ events
staff

Partie system
Partie system is a method of kitchen organization
which is formal, structured brigade and in most cases,
only found in high quality kitchens and restaurants.
The way a kitchen is organized depends on several
factors:
1. The Menu
2. The type of establishment
3. The size of the operation
The number of customers
The volume of food service
4. The physical facilities, e.g. equipment

Classic Kitchen Brigade

Relief Chef
(Tournant)

Classical Kitchen Brigade

At the top of the kitchen brigade is Executive Chef or Chef De

Cuisine
His/her duties are:
Responsible for entire kitchen operations
Menu planning
Direct the kitchen staff training
Planning work schedule
Safety and sanitation standards
Design of the menu, dining room and kitchen
Purchasing and costing

40

Classical Kitchen Brigade

The second in command is the Sous chef which literally

translates as under the executive chef
His/her duties are:
Directly in charge of production
Coordinate the preparation of menu items
Supervising the kitchen
Accept order and give command (e.g. Aboyeur)
Controlling position for the whole cooking line

41

Classical Kitchen Brigade

Station Chef (Chefs de
Partie)
Sometimes called Chef de Partie (Station Chef, or line chefs)
In charge of particular areas of production, but under the
supervision of chef and Sous chef
Depending on the size of the kitchen, the number of stations
will vary
It can be divided into 8 categories

42

Classical Kitchen Brigade

Station Chef (Chefs de
Partie)
Saucier/ Sauce chef

Responsibilities include the saut station and preparation of most of the

sauces

Grillardin/ Grill chef

Responsibilities for all grilled/broiled foods and their accompanying

sauces

Rotisseur/ Roast chef

Responsible for all roasted items

Poissonier/ Fish chef

Responsible for all fish and shellfish items

Entremetier/ Vegetable chef

Responsible for all hot appetizers, soup and vegetable/starch/pasta

Garde manger/ Pantry chef

Responsible for cold appetizers, canaps and salads

Tournant/Relief Chef

Literally the turning chef, this chef fills in at any position

Patissier/ Pastry chef

Responsible for all baked items and sweets

Prepared by Gabriel Choy

43

Pros and cons of Partie

system
Advantages:
Chefs specilaize in a
particular section
Clear route for
progression
Higher quality
meals
Better allocate
responsibility and
accountability
Detect and monitor
problems more
easily

Disadvantages:
Staf can be ideal
when particular
section of the
kitchen are not
busy
Expensive
Chefs become
bored
More depend on
stafs

Success in food and

beverage service

Increasing pressures for improved

professionalism in food and beverage service
staff.
The server is the main point of contact
between the customer and the establishment
and plays an important role in a profession.
To be successful in food and beverage
service requires members of staff to have:

Sound product knowledge

Well developed interpersonal skills
A range of technical skills, and
Teamwork

Positive attribute of F & B

service personnel

Product knowledge
sufficient knowledge and servicing procedure of all
the items on the menu
Local knowledge
Able to advise the guest on the various forms of
entertainment offered
Personality
Staff must be courteous and good temper. Pleasing
and well-spoken manner
Attitude to customers
Positive attitude all the time and should be able to
anticipate the customers need and wishes.
Good memory
It may help if they know the likes and dislikes of
customers: where they like to sit in the food service
area, what are their favourite drinks.
Honesty
Trust and respect that encourages efficiency and a
good team spirit among the operators.

Positive attribute of F & B

service personnel
Punctuality

Punctuality is all-important.

Loyalty

The staffs obligations and loyalty are firstly to the

establishment.

Conduct

The rules and regulations of an establishment must be

followed, especially in front of customers.

Sale ability

Able to contribute to personal selling and

merchandising

Sense of urgency

To generate the maximum amount of business over the

service period, with as high a net profit as possible.

Contribution to the team

Above all, staff should be able to work as part of a

team within and between departments.

Food and beverage service

It is also now recognized that food and beverage
service itself actually consist of two separate subsystem, operating at the same time. These are:

1. The service sequence which is primarily concerned

with the delivery of the food and beverage to the
customer.
2. The customer process which is concerned with the
experience the customer undertakes to be able to
order, be served, consume and have the area cleared.

Food and beverage

service

Food production methods

As costs of space, equipment, fuel, maintenance
and labor continue to rise, more thought and time
have to be given to the planning of a production
system and
to kitchen design.
Method
Description
Conventio
nal

Term used to describe production utilizing mainly fresh

foods and traditional cooking methods

Convenien
ce

Method of production utilizing mainly convenience foods

Centralize
d

Production not directly linked to service. Food are held

and distributed to separate service area

Cook-chill

Food production storage and regeneration method

utilizing principle of low temperature control to preserve
qualities of processed foods

Cookfreeze

Production, storage and regeneration method utilizing

principle of sealed vacuum to control and preserve the
quality of processed foods

Sous-vide

Method of production, storage and regeneration utilizing

Method

Explanation

Baking

Cooked in dry heat, in the oven

Blanching

Dipping the food in to boiling water or oil for a short

time

Boiling

Cooked in a boiling or rapidly simmering liquid

Braising

Browned in small amount of fat, then cooked slowly in a

small amount

Boiling

Cooked by direct heat from above or below

Fried

Cooked in fat or oil

Deep fried

Cooked in enough fat to cover the food

Grilled

Cooked grill, over direct heat

Poaching

Cooked in a liquid, just below boiling point (simmering)

Roasting

Cooked uncovered, usually by in oven by dry heat

Sauting

Browned or cooked in a small amount hot fat or oil

Steaming

Cooked in steam with or without pressure

Stewing

Simmering slowly in enough liquid to cover the food

The service sequence

It is essentially the bridge between the
production system, beverage provision
and the customer process. The service
sequence may consist of eleven or more
stage as summarized 7.
inClearing
the table
below.
1. Preparation for service
during service
2. Taking booking
3. Greeting and seating/
directing
4. Taking food and
beverage orders
5. Serving of food
6. Serving beverages

8. Billing
9. Dealing with payment
10.Dishwashing
11.Clearing following
service

Food production
and beverage
service
Customer
Process

Service
Sequence

Food production
and beverage
provision

Outline of the relationship between the different operating system within a

Five F & B service methods

All modern food and beverage service methods can

be grouped or categorized under the customer
process:

a)
b)
c)
d)
e)

Table service
Self-service
Assisted service
Single point service
Specialized service (or service in situ)

In group A D of the customer processes, the service

is provided in areas primarily designed for that
purpose, such as a restaurant or takeaway.

In customer process E, the service is provided in

another location, where the area is not primarily
designed for the purpose, for example, in a guest
room, lounge or hospital ward.

 Table service: the customer is served at a laid table. This type of service,
which includes plated service or silver service, is found in many types of
restaurant, cafes and in banqueting.
Self-service: the customer is required to help him or herself from a
buffet or counter. This type of service can be found in cafeterias and
canteens.
Assisted service: the customer is served part of the meal at a table and
is required to obtain part through self-service from some form of display
or buffet. This type of service is found in carvery type operations and
may also be used for functions.
Single point service: the customer orders, pays and receives the food
and beverage, for instance at a counter, at a bar in licensed premises, in
a fast food operation or at a vending machine.
Specialized service (or service in situ): the food and drink is taken to
where the customer is. This includes tray service in hospitals or aircraft,
trolley service, home delivery, lounge and room service.

Group A: Table service

Service to customer at a laid over
1. Waiter

a) Silver/
English

Presentation and service of food by waiting staff,

using a spoon and fork, onto a customers plate,
from food flats or dishes

b) Family

Main courses plated (but may be sliver served)

with vegetables placed in multi-portion dishes on
tables for customers to help themselves; sauces
offered separately

c) Plate/
Service of pre-plated foods to customers. Now
America also widely used for banqueting
n
d) French

Presentation of food service dishes individually to

customers by food service staff for customers to
serve themselves

e) Russian

Table laid with food for customers to help

f) Gurido
n

Food served onto customers plate at a side table

or trolley may also include carving and fish
filleting, the preparation of foods such as
flambage

Group B: Assisted service

Combination of table service and self-service
3. Assisted

a) Carver
y

Some parts of meal are served to seated customers;

other parts are collected by the customers from a buffet.

b) Buffets

Customers select food and drink from displays or passed

trays; consumption is either at tables, standing or in
lounge area

Group C: self-service
Self-service of customers
4. Cafeteri
a

a) Counte
r

Customers queue in line formation past a service

counter and choose their menu requirement in stages
before loading them onto a tray

b) Freeflow

Selection as in counter to random service points;

customers usually exit area via a till point

Sometimes food is displayed behind the counter and the guests may indicate their
choice to the counter attendant. The food is served preplated and the cutlery is
handed directly to the guest. Guest will pay at the cashier or have to buy coupons
in advance.
Note: some call order production may be included in cafeterias.

Group D: Single point service

Service of customers at single point consumed on premises or taken
away

5.
Takeaw
ay

Customer orders and is served from single point, at a

counter, hatch or snack stand; customer consumes off the
premises; some takeaway establishments provide dining
area

6. Drivethru

Form of takeaway where customer drives vehicle past

order, payment and collection points

7. Fast
food

Commonly used nowadays to describe type of

establishment offering limited range menu, fast service
with dining area, and takeaway facility

8. Vending

Provision of food service and beverage service by means of

automatic retailing

9. Kiosks

Outstation used to provide service for peak demand or in

specific location; may be open for customers to order and
served, or used for dispensing to staff only

10. Food
court

Customers may either order and eat or buy from a number

of counters and eat in separate eating area, or takeaway

11. Bar

Term used to describe order, service and payment point

and consumption area in licensed premises

Group E: Specialized (or in situ)

Service to customers in area not primarily designed for service
12. Tray

Method of service of whole or [art of meal on tray to

customer in situ, e.g. at hospital beds; at aircraft seats; at
train seats; also used in ODC

13. Trolley

Service of food and beverages from a trolley, away from

dining areas, e.g. for office workers at their desk; for
customers at aircraft seats; at train seats

14. Home
delivery

Food delivered to customers home or place of work, e.g.

meal on wheels, pizza home delivery. Or sandwiches to
offices

15. Lounge

Service of variety of foods and beverages in lounge area,

e.g. hotel lounge

16. Room

Service of variety of foods and beverages in guest

bedrooms or in meeting rooms

17. Drive-in

Customer park their motor vehicle and are served at their

vehicles