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Establishments
primarily engaged in
preparing meals,
snacks and
beverages, to
customer order, for
immediate
consumption on...
What is the main aim of F&B Service Industry?
To achieve the customer satisfaction
The needs that customers might be
seeki...
Physiological
Economic
Social
Psychological
Convinience
Broadly we can categories the service
methods in five types,
Table Service
Assisted Service
Self Service
Single point serv...
1.Table Service
Types of Table service,
• English Service(Host Service)
• French service
• American/Plate Service
• Guerdo...
2. Assisted Service
3. Self Service
4. Single point service
5.Specialised Service
Classification of catering establishments
Catering establishments
Commercial
Restricted
Market
General
Market
Non
Commercial
Restricted
Market
• Transport catering
...
Commercial establishments
• Those operations in which profitability is the primary
concern
• These establishments exists i...
Commercial catering for a
General Market
Hotel
Restaurants/ Snack Bars
Fast food and Take-aways
Bar
Commercial catering for a
Restricted Market
Transport Catering
Road Rail Air Ship
Clubs
Function Catering
Non- Commercial Catering Establishments
 Those operations in which the
profitability of the catering facility is
not the outlets primary concern
 Operations are...
Institutional Catering
Employee Catering
Thank You
food and beverage industry (F&b) (types of services)
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food and beverage industry (F&b) (types of services)

F&B is a common abbreviation for "Food and Beverage" in the United States and Commonwealth countries, including Hong Kong. The sector/industry specializes in the conceptualization, making, and delivery of food. Most F&B employees work in restaurants and bars, such as at hotels, resorts, and casinos. In this ppt we will be discussing food and beverages industry/types of services,features etc.

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food and beverage industry (F&b) (types of services)

  1. 1. Establishments primarily engaged in preparing meals, snacks and beverages, to customer order, for immediate consumption on and off the premises
  2. 2. 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,
  3. 3. Physiological Economic Social Psychological Convinience
  4. 4. Broadly we can categories the service methods in five types, Table Service Assisted Service Self Service Single point service Specialized or In Situ service
  5. 5. 1.Table Service Types of Table service, • English Service(Host Service) • French service • American/Plate Service • Guerdon Service • Snack Bar Service
  6. 6. 2. Assisted Service
  7. 7. 3. Self Service
  8. 8. 4. Single point service
  9. 9. 5.Specialised Service
  10. 10. Classification of catering establishments
  11. 11. 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)
  12. 12. 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
  13. 13. Commercial catering for a General Market
  14. 14. Hotel
  15. 15. Restaurants/ Snack Bars
  16. 16. Fast food and Take-aways
  17. 17. Bar
  18. 18. Commercial catering for a Restricted Market
  19. 19. Transport Catering Road Rail Air Ship
  20. 20. Clubs
  21. 21. Function Catering
  22. 22. Non- Commercial Catering Establishments
  23. 23.  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
  24. 24. Institutional Catering
  25. 25. Employee Catering
  26. 26. Thank You

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