1. Food and Beverage Service
R. Singaravelavan

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

3. Chapter 1 Food Service Industry

4. 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

5. INTRODUCTION TO THE FOOD SERVICE INDUSTRY IN INDIA

6. 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

7. 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

8. 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

9. 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.

10. SECTORS OF FOOD SERVICE INDUSTRY

11. 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

12. 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.

13. 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

14. 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

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

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

17. Types Of Restaurants
Oyster bar
Pub
Bar
Carvery

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

19. 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

20. 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

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

22. 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.