Chapter 1

CHAPTER 1
THE FOODSERVICE INDUSTRY

Chapter Outlines
1.1 Sectors of foodservice Industry
1.2 Foodservice Operations
1.3 The Meal Experience
1.4 Food Production Method
2.5 Food and Beverage Service Method
1.6 Food and Beverage Service Personnel
Food & Beverage Service I (HTH138),

Faculty of Hotel & Tourism Management (UiTM Terengganu)
Sectors of the Foodservice Industry
• The international foodservice industry provides

millions of meals a day in a wide variety of types
of foodservice operation.
• Food – can include a wide range of styles and

cuisine types.
• Beverages – includes all alcoholic and non-
alcoholic drinks.
Sectors of the Foodservice Industry
• Within the foodservice industry there are a number of different sectors, according to
the type of customer demand.
Industry Sector Purpose of The Foodservice Operation
Hotel and other tourist Provision of food and drink together with accommodation
accommodation services
Event/banqueting/conferencing Provision of large scale food and drink for events

/exhibitions
Retail stores providing of food and drink as an adjunct retail provision

Leisure attractions-Theme parks, Providing of food and drink to people engaged in
museums, galleries, cinemas & another pursuit/recreation
theatres
Transport Catering (Railways, airlines Providing of food and drink to people on the move
& marine)
Outdoor Catering (ODC) – Off Providing of food and drink away from home base
premises catering or Event catering
**Please refer page 4 & 5

Types of Market
• General Market
• Non-captive: customers have a full choice.
• Restricted Market
• Captive: customer have no choice, eg:
welfare.
• Semi-captive: customers have a choice
before entering, for example, marine, airline,
train.
Types of Foodservice Operations
Type of Operation Description
Bistro Often a smaller establishment, with traditional tables and chairs,

cluttered décor and friendly informal staff.
Fine Dining Formal fine dining restaurants with classical preparation and
presentation of food and offering a high level of table.
Cafeteria Primarily self service with customer choosing selection from a counter in
varying design and layouts.
Themed Restaurant Often international in orientation which is the restaurant built around an
idea emphasizing fun & fantasy.
Fast Food Offered fast service with limited menus featuring burgers, chicken in
many forms, tacos, burritos, hot dogs, fries & so on
Health food & Increasing specialization of operations into vegan/health foods to meet
Vegetarian lifestyle needs as well as dietary requirements
Restaurant
The Meal Experience
• The different types of operation are designed

to meet a wide range of demand.
• The main aim of food & beverage operations

is to achieve customer satisfaction & meet the
customers’ needs.
• The needs that customers might be seeking to

satisfy include:
1. Physiological
2. Economic
3. Social
4. Psychological
5. Convenience
The Meal Experience
1. Physiological- 2. Economic
To satisfy one’s appetite or the The need for good value /fast
need for special foods such as service/convenient location
diabetic/vegetarian
The Meal Experience
3. Social- socializing with friends 4. Psychological

Fulfilling life style needs
The Meal Experience
5. Convenience
As a result of being unable to get home (shoppers/workers)/attending
some other event (cinema)
Food Production Methods
• Food production – an operating system which

focus on the process, the way the food is
prepared, processed (cooked), stored &
served.
• The production system has to be organized to

produce the right quantity of food at the
correct standard, for the required number of
people, on time, using the resources of staff,
equipment & materials effectively and
efficiently.
**Being effective is about doing the right things, while being efficient is about
doing things right
There are nine (9) standard production methods:
Method Description
1. Conventional Term used to describe production utilizing mainly fresh
foods and traditional cooking methods.
2. Convenience Method of production utilizing mainly convenience foods.
3. Call Order Method where food is cooked to order either from

customer or from waiter. Production area is often open to
customer area. (cafeteria/restaurant)
Method Description
4. Continuous Flow Method involving production line approach where
different parts of the production process may be
separated (eg: fast food).
5. Centralized Production not directly linked to service. Foods are

‘held’ and distributed to separate service areas.
6. Cook-chill Food production storage and regeneration method

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

Method Description
7. Cook-freeze Production, storage and regeneration method utilizing
principle of freezing to control and preserve qualities of
processed foods. Requires special processed to assist
freezing.
8. Sous-vide Method of production, storage and regeneration

utilizing principle of sealed vacuum to control and
preserve the quality of processed foods.
9. Assembly Kitchen A system based on accepting and incorporating the

latest technological developments in manufacturing
and conservation of food products
Conventional vs Convenience
Conventional Convenience
Continuous flow
Sous Vide
Sous Vide
Cook Freeze
Cook Chill/Freeze
Cook Chill
Food & Beverage Service I (HTH138)

Faculty of Hotel & Tourism Management (UiTM Terengganu)
Food & Beverage Service Methods
The service of food and beverages may

be carried out in many ways depending
on the following factors:
 Type of establishment
 Time available for the meal
 Type of menu presented
 Site/location of the establishment
 Type of customer to be served
 Expected turnover
 Cost of the meal served
Food & Beverage Service Personnel
Different terminology can be used for the various job roles in differing types of
establishment.
1. Food & Beverage Manager

2. Restaurant Manager/Supervisor
3. Reception Headwaiter
4. Headwaiter/maitre d’hotel/supervisor
5. Station Headwaiter/Section Supervisor
6. Station waiter/ Chef de Rang
7. Assistant Station Waiter/Demi chef de rang
8. Waiter/server/commis de rang
9. Trainee commis/debarrasseur/apprentice
Food & Beverage Service Personnel
10. Carver/trancheur
11. Floor or room service staff/chef d’etage/floor or room waiter
12. Lounge staff/chef de sale
13. Wine butler/wine waiter/sommelier
14. Bar staff/bartender/mixologist
15. Barista
16. Buffet assistant/buffet chef/chef de buffet
17. Cashier
18. Counter assistants
19. Table clearers
20. Function catering/banqueting staff/events staff
Textbook : Food and Beverage Service
Authors : Lillicrap, D.R. & Cousins, J. A
Images source: Google
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THE FOODSERVICE INDUSTRY

Food & Beverage Service I (HTH138),

• The international foodservice industry provides

• Food – can include a wide range of styles and

Industry Sector Purpose of The Foodservice Operation

Event/banqueting/conferencing Provision of large scale food and drink for events

Retail stores providing of food and drink as an adjunct retail provision

**Please refer page 4 & 5

Bistro Often a smaller establishment, with traditional tables and chairs,

• The different types of operation are designed

• The main aim of food & beverage operations

• The needs that customers might be seeking to

3. Social- socializing with friends 4. Psychological

• Food production – an operating system which

• The production system has to be organized to

There are nine (9) standard production methods:

2. Convenience Method of production utilizing mainly convenience foods.

3. Call Order Method where food is cooked to order either from

There are nine (9) standard production methods:

5. Centralized Production not directly linked to service. Foods are

6. Cook-chill Food production storage and regeneration method

There are nine (9) standard production methods:

8. Sous-vide Method of production, storage and regeneration

9. Assembly Kitchen A system based on accepting and incorporating the

Food & Beverage Service I (HTH138)

The service of food and beverages may

1. Food & Beverage Manager

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