This document discusses food and beverage service industry establishments and methods of food service. It categorizes establishments into commercial and non-commercial, with commercial further divided into general market and restricted market. The main types of commercial general market establishments mentioned are hotels, restaurants, snack bars, fast food, takeaways, and bars. Restricted market commercial establishments include transport, clubs, and function catering. Non-commercial establishments discussed are institutional catering for schools, universities, hospitals, and prisons as well as industrial employee catering. The document also outlines five common methods of food service: table, assisted, self, single point, and specialized service.

2. Establishments
primarily engaged in
preparing meals,
snacks and
beverages, to
customer order, for
immediate
consumption on and
off the premises

3. What is the main aim of F&B Service Industry?
To achieve the customer satisfaction
The needs that customers might be
seeking to satisfy are,

4. Physiological
Economic
Social
Psychological
Convinience

5. Broadly we can categories the service
methods in five types,
Table Service
Assisted Service
Self Service
Single point service
Specialized or In Situ service

6. 1.Table Service
Types of Table service,
• English Service(Host Service)
• French service
• American/Plate Service
• Guerdon Service
• Snack Bar Service

7. 2. Assisted Service

8. 3. Self Service

9. 4. Single point service

10. 5.Specialised Service

11. Classification of catering establishments

12. Catering establishments
Commercial
Restricted
Market
General
Market
Non
Commercial
Restricted
Market
• Transport catering
• Clubs
• Industrial
private welfare
• Hotels
• Restaurants
• Pubs and wine bars
• Take away
• Fast food
• Institutional catering
• Schools
• Universities
• Hospitals
• Prisons
• Industrial (own catering)

13. Commercial establishments
• Those operations in which profitability is the primary
concern
• These establishments exists in both public and private
sector
• Such type of companies, Catering may be the main
activity
• Some organizations take catering as a secondary
activity

14. Commercial catering for a
General Market

15. Hotel

16. Restaurants/ Snack Bars

17. Fast food and Take-aways

18. Bar

19. Commercial catering for a
Restricted Market

20. Transport Catering
Road Rail Air Ship

21. Clubs

22. Function Catering

23. Non- Commercial Catering Establishments

24.  Those operations in which the
profitability of the catering facility is
not the outlets primary concern
 Operations are either completely or
partially subsidized by parent body
 Such establishments primary obligation
is wellbeing and care of their customers
or employees/students

25. Institutional Catering

26. Employee Catering

27. Thank You