Food and Beverage Service R. Singaravelavan

Introduction to Food and Beverage Service PART I Introduction to Food and Beverage Service

Chapter 1 Food Service Industry

Food Service Industry In this chapter You will learn the development and potential of Food service Industry in India the classification of food service sectors and the features of each with examples the various types of Restaurants the career opportunities in the food service industry

INTRODUCTION TO THE FOOD SERVICE INDUSTRY IN INDIA

Introduction To The Food Service Industry In India Food Service Industry deals with the provision of food and beverages to the people away from home Food service Industry in India traces its roots to the Community feasts and the movement of people on religion Dharmashalas and Chatrams were built up to protect the lives of the travellers

Introduction To The Food Service Industry In India Barter system motivated people to travel for trade Traders shared accommodation with the owners of the house and were given meals and drinks Invasions by many dynasties brought in their cuisines Mughal rule introduced ‘sarais’ to provide accommodation to the travellers

Introduction To The Food Service Industry In India Europeans visited India for trade and the British colonized the region They established hotels, and eateries and converted ‘sarais’ to inns Introduction of Railways in the mid-nineteenth century increased the mobility of people which introduced more eateries in and around Railway stations ITDC was set up in Oct 1966 to develop and expand tourism infrastructure

Introduction To The Food Service Industry In India Ministry of Tourism set up Hotel Management Institutions to develop the man power to meet the needs of hotels , restaurants, and other hospitality-based industries. Now many International chains of hotels and restaurants are operating in India Today India has many top quality restaurants that are comparable with international standards.

SECTORS OF FOOD SERVICE INDUSTRY

Classification of Food Service Sector Food service sector is classified according to A. Priority given to the provision of F&B B. Profit Motive C. Market they cater to

Priority to the provision of F&B Primary Secondary Deals primarily with the provision of Food and Beverages Examples: Food service outlets of accommodation sectors, various types of restaurants, and takeaways. Provision of Food and Beverages are not main activity but a support activity Examples Institutional catering, transport catering, catering in theatres, amusement, parks, industrial catering etc.

Profit Motive Commercial Welfare Profit earning is the main motive Examples: Residential :Hotels, Motels, Resorts, Inns, Clubs etc Non-Residential: Restaurants, Fast food joints, popular restaurants,pubs,bars,etc Operates at no profit and no loss basis Examples: School catering, university catering, hospital catering, prison catering, military catering, etc

Market they cater to Non-captive Captive Semi-captive Caters to unrestricted market Examples :They have a choice over Restaurants, fast food joints, etc Captive Caters to restricted market Examples: prisoners, hospital patients, Residential school children Semi-captive Caters to semi-restricted market Examples : Passengers travelling by train, air, etc

Types Of Restaurants Bistro Brasserie Coffee shop Specialty restaurant Fine dining restaurant Popular restaurant Dhaba Fast food joint Rôtisserie

Types Of Restaurants Barbeque restaurant Night club Discotheque Ice cream parlour Café Cafeteria Food court Kiosk

Types Of Restaurants Oyster bar Pub Bar Carvery

Environmental Factors Influencing The Food Service Operations EXTERNAL INTERNAL POLITICAL ECONOMIC SOCIAL TECHNICAL F&B STAFF CONTROL

Environmental Factors Influencing The Food Service Operations External Political: Govt. policies and regulations , Tax laws etc Economic: Increasing Cost ,Credit policies, disposable income of the society, loan policies etc Social: Changes in eating habits, population distribution, socio-economic grouping Technical: Advancement in food processing technology, production and service equioment, and information technology

Environmental Factors Influencing The Food Service Operations Internal Food and Beverage: Perishable commodities, pilferage, wastage, and poor portion control Staff: High staff turnover, Absenteeism, Shortage of staff, Poor supervision Control: Control and procedures on purchases, stores, issues, cash

Employment Opportunities FOOD SERVICE PROFESSIONALS ARE EMPLOYED IN Accommodation Sector Welfare Sector Non-Residential commercial Sector Transport Catering

Points to Remember Mobility of people for various reasons has given birth to food service industry Food service sectors are classified into primary sector and secondary sector; commercial and welfare The Market they cater o may be non-captive, captive, and semi-captive There are many types of Restaurants each having its own characteristics. External and internal factors influence the operations. External factors cannot be controlled but he internal factors can be.