Chapter 6 - Food & Beverage Service
Chapter 6 - Food & Beverage Service H102
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This 3 page Class Notes was uploaded by KUMIKO Notetaker on Saturday October 24, 2015. The Class Notes belongs to H102 at Republic Polytechnic taught by Fattimah Ally in Summer 2015. Since its upload, it has received 31 views. For similar materials see Hospitality and Tourism Management in Hospitality at Republic Polytechnic.
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Date Created: 10/24/15
Chapter 6 chd amp Beverage Service Types of Foodservice Markets 1 General Market Noncaptive 2 Restricted Market Captive Semicaptive Foodservices Segment 1 Commercial Operations 2 NonCommercial Operations Commercial amp Noncommercial Operations 1 Primary Concerned with the business of food and beverage For examples McDonald39s Raf es Bar amp Grill Swensens Tung Lok Seafood 2 Secondary Concerned with the business other than food and beverage but providing it to some extent 0 For examples welfare institutions schools prisons airlines Types of Commercial Foodservices Types of Commercial Foodservice establishments 1 Fine Dining Emphasises highquality foods expertly prepared and professionally served 1 Ethnic Restaurant Specialises in foods associated with a particular culture 1 Specialty Restaurant Features foods of a particular type 1 Theme Restaurant Designed around a particular theme which is re ected in every element of the establishment 1 CoffeehouseCoffee shop Offers light meals and nger foods and beverages 1 Fast Food Also called quick service or quick counter service 1 Cafeteria Allows customers to see the foods available displayed on a counter 1 Food Court Provides variety and convenience Types of NonCommercial Foodservice Establishments 1 Institutional Food Service Purpose is to prepare food for people associated with a particular institution eg schools hospitals dormitories nursing homes Restaurant Characteristics Freestanding restaurant 0 Non freestanding restaurants 0 Independent Restaurants Multiunit Restaurants Selection Criteria 39l Business 39 I am in Restaurant 39 n a n l I 1 n a 4 ll Nleeds J 39 Good service Commercial 39V ilua for TIC elf Ambianca Comfort 39 Speci c Requirem enls No n Commercih Key Issues amp Challenges Managing manpower diversity and shortage Changing consumer needs and preferences Food safety compliance Maintainincrease pro ts Economic cycle U39lIgtLJIJII I Food amp Beverage Trends 1 Using Seasonal Ingredients Replacing standard ingredients with seasonal produce 1 Health amp Wellness Healthier meals smaller portions organic options 1 Sourcing Sustainany Selecting food products that are both environmentally and socially responsible 1 Fast food goes Gourmet Gourmet fast service options are on the rise 1 Tighter Budgets Businesses will need to do additional menu engineering to reduce costs Practice Questions List out some examples for the questions below a GENERAL Market NonCaptive b Restricted Market Captive c Restricted Market SemiCaptive Which types of commercial foodservices is suitable to describe McDonald and 711 a Restaurants b Quick service c Casual service d Family service Identify the differences of the respective restaurant characteristics a Freestanding restaurants b Non freestanding restaurants c Independent restaurants d Multiunit restaurants Hence give an example to each of the questions The ne dining type of commercial food service establishment is a type of commercial that is very classy and lets the customers feel comfort for the space a True b False Japanese food restaurant is a kind of ethnic restaurant a True b False Starbuck is theme restaurant a True b False Explain the types of food and beverage establishments which you would recommend for each of the following type of tourist coming to Singapore Group package tourist from Kuala Lumpur Business tourist from Hong Kong Medical tourist from Indonesia Free and easy heritage tourist from the Philippines High networth tourist from China Duncm Learning Outcomes 1 2 3 Compare the different types of food and beverage establishments and their target markets Describe the importance of the food and beverage sector to the hospitality and tourism industries Explain the key success factors trends issues and challenges affecting the food and beverage sector Need answers Feel free to drop me an email 15043445 myrpedusg
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