FOOD SERVICE ESTABLISHMENTS
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2 CATEGORIES OF THE FOOD SERVICE ESTABLISHMENTS 1. Commercial Establishments –
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Which are committed to earn profit through the sale of food and beverages. The Restaurant is Restaurant is the king in this category.
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2. Institutional Catering –
Provides volume food and beverages services to institutions such as factories, business houses, schools, military, prisons, railway, airlines, etc.
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Commercials Catering
Serves the Public
Independent Restaurant Snack bars Cafes Take-away outlets Public bars Specialty food parlors (Ice cream, Sushi bar, doughnuts, cinnamon, fruit juices) Fish and Chips Outlets Sandwich bars Eateries at theme parks Kiosks Hot dog stalls Mobile food vans Inns and taverns Drive-in restaurants Outside catering Zoos Fast Food Restaurants Casual dining restaurants
Institutional Catering
Public canteens Government school catering Government office canteens Government hospital catering Airport terminal catering Railways station canteens Camping and caravan sites tourist sites Camping and caravan Sites Public Libraries Terminal Cafeterias
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Commercials Catering
Serves Restricted Members
Hotels with restaurants Night clubs Private bars Private social clubs Private sports club (gulf, Tennis) Private Nursing Homes Private Nursing Homes Banquet Halls Corporate Houses Training Academies Dining hall Bed and Breakfast Theater center College cafeterias museums
Institutional Catering
flight catering railways dining cars private hospital catering school catering prison catering defense messes college/universities catering sports training academies industrial canteens cruise lines convention halls Outside catering for wedding etc. Holiday camps Youth hostels Pension houses
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COMMERCIAL •
Restaurants – is a commercial establishment to the sales of food and beverage. Restaurants can be further categorized by ownership: A restaurant maybe licensed part of hotel operations, whereby the sales of the restaurant contributes to the sales performance of the hotel. Independent business entity under individual ownership and management. –
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A chain restaurant that is part of a multi-unit organization, offering standardized menus décor, types of service and marketing strategy. •
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Provides table and chairs for customers to eat meals prepared by an attached kitchen. Equipped with crockery, cutlery, linen and décor which may vary in quality and concept in keeping with the objectives of the establishment. Bar Entertainment Children party facilities Home delivery service Take-away services Outdoor catering • • • • • •
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TYPES OF RESTAURANTS •
Coffee Shop or Café – –
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a casual dining outlet that caters to people “on the go” such that most items serve are short orders”. A coffee shop must therefore ensure that foods served are easier and faster to prepare so that service delivery can be accomplished. Café means coffee in French and cafés were opened in response to the popular coffee houses in London. They are meant to serve only coffee or tea initially. ’
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TYPES OF RESTAURANTS Specialty restaurants –
the entire atmosphere and décor is geared to a particular theme normally related to a regional cuisine. Chinese, Indian, Japanese’s and French Restaurants are geared to the specialty food they offer.
Grill Room or Rotisserie –
a restaurant that specializes itself in grills of different meats, fish and poultry. COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
TYPES OF RESTAURANTS Dining Rooms –
are found in smaller hotels, motels, resorts, inns, clubs or heritage hotels. The dining room is meant for the residents of the hotel or members of a club who may bring their guest along.
Discotheque –
a restaurant which is principally meant for dancing to recorded music. The music is driven by a qualified and experienced disc jockey who creates or responds to the moods of the guests. COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
TYPES OF RESTAURANTS •
Night clubs –
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principally open at night for dinner, dance and live entertainment. The décor is lavish while service is elaborate with fine linen and silver crockery.
Food bars –
a collective name to cover informal snack bars, milk bars, kiosks, frozen yogurts stands, theater counters, etc. COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
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Fast food restaurant –
give ready to serve foods at reasonable rates. The guest pays cash and carries the food instantly.
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TYPES OF RESTAURANTS
Casual Dining –
the relatively new classification of restaurant where delectable pre-plated meals are serve in an informal atmosphere, yet formal presentation.
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Fine Dining –
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are usually designed for the elite market and they serve special dishes of superior quality, often with the elegance of wine service and sometimes table side preparation and gueridon service. In contrast most customers in a casual dining, the diners in a fine dining usually spend their leisure time for a dining celebration of to unwind.
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TYPES OF RESTAURANTS Food courts –
this is a variant to fast food operations brought about by emergence of mega malls.
Cafeteria –
food is displayed at counters and prices are displayed on large menu boards. Diners choose the items according to budget.
Bars –
where liquor is sold and consumed. COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
INSTITUTIONAL •
Institutional Catering is a huge business that is marked with volume. Industrial Catering refers to food programs in factories and corporate houses the food is provided at staff canteens or cafeterias especially designated for purpose of giving wholesome food to workers and executives.
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Institutional Catering Hospitals and Nursing Homes –
are major beneficiaries of institutional Catering. The main focus of these food programs is to provide diet foods supervised by qualified dietician, to patients who are un able to actively seeks alternative sources of food.
Schools food programs –
are popular in full day schools schedules and boarding schools. COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
Institutional Catering College or Universities – a. Residential hostels which build in meal cost in the total fees structure and those that permit licensed operators to open facilities to serve faculty, administrative staff and students. b. Food Courts – offer students a choice of cuisines. Military Catering – covers the entire armed forces and paramilitary forces.
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Institutional Catering Airline catering – may be classified into flight catering and airport catering. –
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Flight catering – specialized food program for passengers on board planes. Airport catering – involves food outlets that are selfservice, water service and license bars.
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Institutional Catering Ship catering –
is almost like catering in hotel. The challenge is cruise lines is the ability of stocking and storing the right quantity of provisions and raw materials between ports to ensure that food is available to passengers during their voyage.
Theme parks and Resorts –
offer a great opportunity for food catering programs. Such catering may come in wide variety of facilities from restaurants, mobile vans vending machines, kiosks and dining rooms. COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
Institutional Catering Railway catering –
is a large and challenging food program. They may be classified into railways terminal and in transit service.
Prison catering –
is another catering challenge as inmates have to be fed nutritious and wholesome food so as to avoid the spread of limited prison campus. COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
Outside catering –
is a popular service of food and beverages at a specific time and place for guaranteed number of people, to an agreed menu and price.
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KEY TERMS 1. Pre-Plated Service – service where food is preportioned into platters in the kitchen 2. Self-Service – where eaters help themselves to food choices at a counter. 3. Commercial Catering – a food program committed to profit. 4. Institutional Catering – volume food service in institutions.
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COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
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