1. FBM-341
Food and Beverage Management
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2. Course Description
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Principles and Operation techniques of food and beverage
service, knowledge of food and beverage, utensils and
equipment in serving the guests as well as service
process. Managerial tasks including purchasing, ordering
and receiving goods, stock management.
FBM-341 Food and Beverage Management 2

3. F ก
F ก 3 F 127
.2248
F 081 082 7273
Email tpavit@wu.ac.th, tpavit@hotmail.com
www.facebook.com/jigisjig
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09.00-12.00 .
FBM-341 Food and Beverage Management 3

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15 %
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45 %
100 %
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5. Week 1-2
Introduction to Foodservice Industry
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Email: tpavit@wu.ac.th . 2248
http://tourism.wu.ac.th 5

6. Outline
1. History of food service industry
2. Types of food service operations and types of food
service facilities
3. Career paths in food service
4. Difference between commercial and
noncommercial food service operations
5. The three levels of management and the various
production and service positions in a food and
beverage operation
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7. Acc
ade o mm
l Tr o
ave tor
Tr ec Sect dation
S or
To rvic
Se
ur es
r
cto
ism
Se
ts
en
Ev
Transportation
Sector
Attra
ction
or ent
Sects
Se ainm
ct
or
t
ter
En
Ad
v
Re entu es
rvic
cre re
ati & O
on ut Se
Se do
cto or
od ector
Fo S
r
Event / Travel Trade /
Accommodation / Tourism
Service / Transportation /
Entertainment / Adventure &
Outdoor Recreation / Attraction
FBM-341 Food and Beverage Management 7

8. Hospitality and Tourism Network
1. Airline Biz
Foodservice 2. Maritime Transportation
3. Ground Transport
1. Catering and Banquets
2. F&B services w/ other Biz
3. Restaurant Separate from other Biz
4. Beverage Establishments
5. Institutions
6. Clubs Merchandise
Travel and Tourism
Component
Hospitality Industry 1. Travel Agency
2. Tour Operator
1. Clubs
2. Institutions
3. Hotel / Motels
4. Resort Recreation, Sport
Lodging
5. Convention Hotels and Entertainment
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9. FBM-341 Food and Beverage Management 9

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FBM-341 Food and Beverage Management 10

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(Come to me all whose stomachs cry out in anguish and
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29. ก ก ก
The first restaurant proprietor is believed to have been one A.
Boulanger, a soup vendor, who opened his business in Paris in 1765.
The sign above his door advertised restoratives, or restaurants,
referring to the soups and broths available within.
The institution took its name from that sign, and restaurant now
denotes a public eating place in English, French, Dutch,...
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F Auguste Escoffier F F ก
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8,400 1 20
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F F ก F (franchise)
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FBM-341 Food and Beverage Management 37

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41. ก F
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42. ก
1. F ก ก ก
1. ก ก ก ก ก
(Full-service)
2. ก ก ก (Semi-service)
3. ก ก (Self-service)
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43. F ก ก ก
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1. ก ก ก
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2. ก ก ก (Semi-service)
3. ก ก (Self-service)
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44. 1. ก ก
Full Service Restaurant ก ก ก
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45. ก ก ก ก ก (Full-service)
กF F กFก F Gourmet, Classical
Restaurant
ก Occasional Restaurant
F ก Specialty Restaurant
Family Style Restaurant
ก Member club, Private Club
Restaurant
FBM-341 Food and Beverage Management 45

46. 1. ก ก
1. (Fine Dinning
Restaurant, Gourmet Restaurant,
Classical Restaurant)
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ก (A la Cart)
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47. 1. ก ก
2. (Specialty Restaurant)
ก F
F (Seafood Restaurant)
ก (Steak House)
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48. 1. ก ก
3. F (Ethnic
Restaurant)
ก F
F ก
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49. 1. ก ก
4. (Family Style Restaurant)
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50. 1. ก ก
5. (Theme Restaurant)
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ก กก F
The risk in a Theme Restaurant is that the concept will not be
attractive to a substantial number of people
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51. 1. ก ก
6. ก
(Member Club or Private Club)
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52. 1. ก ก
7.
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F
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53. 2. ก ก ก ก ก ก
Semi Service Restaurant ก ก ก ก
F F F ก ก ก F F F
ก F F ก F F ก
ก F F ก ก
F F
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54. 2. ก ก ก ก ก ก
1. (Coffee Shop)
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55. 2. ก ก ก ก ก ก
2. F (Buffet)
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56. 3. ก
Self service restaurant ก ก F
F ก F ก F ก ก F F ก
F
1. ก ก (Cafeteria) ก
ก ก ก F F F F F
ก F
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57. 3. ก
2. F (Food Center or Food Courts)
ก ก Fก ก
ก F ก
F ก F F
ก ก F
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58. 3. ก
3. ก ก F (Fast food Restaurant
or Quick Service Restaurant) F ก ก F ก F
F ก ก ก ก F
F F ก F F กF
ก ก
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59. 3.ก ก F
F ก 2
1. ก F F (Full Meal)
F ก F กF F
2. F (Snack)
กก ก
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60. ก
F ก ก ก ก
ก F F F
ก ก ก ก ก F ก (Room service)
ก Banquet ก F
ก ก F ก
ก F กF F ก กก F ก
F F ก ก F F ก
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61. F ก ก
1. ก ก ก ก
2. ก F
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62. Food & Beverage Operations
Commercial Subsidized or Welfare
Open market Restricted market Employee Institutional
Catering Catering
• Hotels • Travel Catering • Contract • School
• Restaurant • Clubs Foodservice • Universities
• Pubs • Contract • In-house • Hospitals
• Fast Food Foodservice Caterer • The services
Take away • Function • Prisons
• Event Catering
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68. FBM-341 Food and Beverage Management 68

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72. Career Paths in Foodservice
Venue Manager, Owner/Operator
Food & Beverage Manager
Catering Manager
Restaurant Manager
Restaurant/Service Supervisor
Catering Supervisor
Restaurant Cashier
Host/Hostess
Cocktail Bar
Attendant
Wait/Bar Person
Bottle Shop Attendant
Snack Bar Attendant
Store person
Bus Person
Cellar Hand
FBM-341 Food and Beverage Management 72

73. The Nature of the Foodservice product
Physiological needs, satisfy hunger and thirst ...
Economic needs, staying w/in a certain budget ...
Social needs, being out of friends, biz colleagues ...
Psychological needs, responding to advertising, try sth new ...
Convenience needs, may not possible to return home ...
Controllable by establishment, unhelpful staff ...
Uncontrollable, behavior of other customer, weather ...
FBM-341 Food and Beverage Management 73

74. What Do Food Service Customers Expected?
1. The Quality of the Food
2. Value for Money
3. Pleasant Surroundings
4. The Quality of Service
FBM-341 Food and Beverage Management 74

75. What Do Food Service Customers Expected?
1. Quality of the Food
Well prepare food, which
looks & tastes good
A certain quality of product
Hot food served Hot
Cold food served Cold
FBM-341 Food and Beverage Management 75

76. What Do Food Service Customers Expected?
2. Value for Money
The value expected will vary from
one customer to another, but
generally all customers will want
to feel that they have had their
money s worth
FBM-341 Food and Beverage Management 76

77. What Do Food Service Customers Expected?
3. Pleasant
Surroundings
** The decor, including the
furniture, lighting, and music
** The cleanliness and
standards of hygiene
FBM-341 Food and Beverage Management 77

78. What Do Food Service Customers Expected?
4. The Quality of Service
** Attentive and efficient but not rushed
** Friendly and welcoming, but not too
familiar
** Helpful, especially in advising on the
selection of food and beverage
** Then their expectations will be met.
FBM-341 Food and Beverage Management 78

79. Question
&
Answer
79