Development of food

& beverage
operations

Members:
Tain Kah Yi
Goh Xin Wen
Chng Wei Jun

INTRODUCTION
of
food & beverage
operations

Introduction
Food and Beverage (F&B) sector/industry
specializes in the conceptualization, making, and
delivery of food. Most F&B employees work in
restaurants and bars, such as athotels,resorts,
andcasinos.

What is F&B operations?

A well-trained food and beverage manager
combines their inherent creativity with an
understanding of the business world to manage
the customer side of a restaurant, bar, caf, or
other food service establishment.

Classification approaches
Food service type > Commercial & non-

commercial
Customer type
Ownership
Star rating or quality
Service method
Food or beverage
Size
Location
Cuisine
Concept or theme

SECTORS OF F&B INDUSTRY

Hotel & other tourist

accommodation

Takeaw
ays

Fast food
outlets

Retail
stores

SECTORS OF F&B
INDUSTRYRestauran
ts -

Conventional
restaurants

Theme
restaurants

Specialty
restaurants

Ethnic
restaurants

SECTORS OF F&B
INDUSTRYCatering
Popular
catering
(Cafe,
deliveries)

Welfar
e
caterin
g

Transpor
t
catering

SECTORS OF F&B
INDUSTRY
Leisure
attractions Theme
parks

Theater
s

Banqueting, function,
conference

Licensed trade Bars

HISTORY
of
food & beverage
operation

History
Irrigation

Industrial
revolution

Food
preservativ
es

Packaging

Pasteurizati
on

Transportati
on

Pesticides

Nutrition

History
Concept of hotel with a living room and a
bath attached for common men came into
existence towards the end of 17th century
American innkeepers improved the
quality of service by providing comfort &
sanitation at affordable rates

History

Drive-in
restaura
nt (Car
park
restaura
nt)

First
class
restaura
nt

Types of
food
service
operatio
ns

Fast food
outlets

Cafeteria

CURRENT
food & beverage
operations

Present
Increasingly sophisticated and influenced
by health and convenience trends
Awareness of nutrition value and food
fortification for healthcare
Created the demand for functional,
minimally processed fresh, organic and
natural foods
Consumers prefer dining out instead of
eating in after working hours, which causes
lack of time or energy to prepare dinner

Present
Bistros /
cafe
Public
houses /
Pubs

Restaur
ant
(Ethnic /
theme)

Coffee
shops
Types of
food
service
operatio
ns
Takeawa
ys
Deliveri
es

FUTURE

of
food & beverage
operations

Future
Future
markets

Governm
ent
agencies

Product
branding

franchisin
g

Mergers
&
acquisitio
ns

Future
Identify what motivates consumers to try a
menu entre
Analyzes consumer attitudes toward
budgeting
Examines menu promotional strategies on
the menu & beyond it
Presents a consumer health report card
Assesses factors driving cultural change,
including demographic trends and
projections
Examines consumer interest in cuisine types

*HOW
to operate food &
beverage industry well?

Menu
Menu
Planning
Planning

Conference
Conference
&
&
banqueting
banqueting

Food
Food
service
service
quality
quality

Developm
ent of
food &
beverage
operation
s

Production
Production
&
& sales
sales of
of
beverages
beverages

Purchasing
Purchasing
&
& storage
storage
of
of goods
goods

Provide
Provide
excellent
excellent
customer
customer
service
service

 Menu styles courses, table dhote menu, a la carte menu,

cyclical menu
Menu considerations consumers, trends, food needs,
operational & business considerations, legislation, menu
cover, layout & design, suppliers
Menu evaluation and performance

Menu planning

 Setting standards
Good employee
Good supervision
Staff training
Meeting customer needs and wants
Staff turnover
Staffing levels & productivity

Provide excellent customer service

o
o
o
o
o
o
o

Policies & procedures

The use of standard purchasing specifications
Quality control
Financial control
Secure storage
Procedures for the issuing of stock items
Steps in requisitioning

Purchasing &
storage of goods

Bar design and equipment

Preparation & layout of beverage service
Beverage menu & wine list
Providing quality products that customer want
Entertainment - live music, sports, quizzes
Product promotions - Happy Hour
Displaying table tent cards & promotional literature

Production & sales of

beverages

The service gap

Types of food service
Evaluation of different service methods
Suitability & cost of service styles
Standard of performance
Quality monitoring and measurement
Catering to the different cultures & traditions
Preparation of layout of food & service operations
Meeting managing customer expectations

Food service quality

Characteristic of conference and banqueting

Menu & service styles
Event process
Types of events, planning, organizing & costing of an event
Health, safety & hygiene considerations
Staffing the event

Conference & banqueting

[ THE END ]

Thank you & have a nice day!