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Food And Beverage Operations > Categories Within F&B Sector > Flashcards

Categories Within F&B Sector Flashcards

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Gourmet Food flashcards
1
Q

Division of sectors

A

Primary catering sector
Secondary catering sector

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2
Q

Primary catering sector

A

Main focus: food
Ex: restaurants, takeaways

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3
Q

Secondary catering sector

A

Focus: food is not the main activity
Examples: institutional catering, theatres

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4
Q

Types of food service industry

A

Commercial
Welfare

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5
Q

Commercial

A

Focus: 🤑
Division: general and restricted market Examples of general market: F&B in hotels, stand alone restaurants
Examples of restricted markets: clubs, industrial catering

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6
Q

Welfare

A

Focus: break-even
Restricted market Examples: old age homes, military, prison

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7
Q

ADR

A

Average daily rate

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8
Q

RTS

A

Ready to serve

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9
Q

Factors to be considered by restaurants for survival

A

Menu
Service hour
Mode of service
Expenditure potential of the customer
Target customer
Business environment

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10
Q

Environmental factors that impact the F&B sector

A

Internal
External

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11
Q

External division

A

Political
Economic
Social
Technical

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12
Q

Political

A

Govt policies and regulations of food packaging, safety and disposable systems.
VAT+service+luxury tax

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13
Q

Economic

A

Cost of raw materials
Cost of labour
Cost of water
Cost of energy
Changes in disposable income of the society
Credit policies of suppliers
Loan policies
Rate of interest

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14
Q

Social

A

Changes in the eating habits of the customers

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15
Q

Technical

A

Advancement in the food processing technology
High tech food production and service equipment
Information technology

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16
Q

Division of internal factors

A

Food and beverage
Employees
Control

17
Q

Food and beverage operations

A

Highly perishable nature of food commodities
Wastage, pilferage and poor portion control of food and beverages

18
Q

Employees

A

Labour turnover
Absenteeism
Poor supervision
Availability of staff
Skill

19
Q

Control

A

Stores control procedures
Purchase procedures
Proper cash control to avoid theft
Correct pricing of dishes

20
Q

Introduction of F&B in India (till British)

A

Pilgrims/travellers took shelter under trees

Danger of animals hunting them

Need for safe accommodation

Dharamshalas + chatrams (food, shelter, bullock cart for travel)

With barter system, concept of home stay

Invaders and traders: sarais during Mughal rule

British introduced: western style hotels, cuisines, style of making wine, distilled drinks, eating habits, table etiquette, eating with cutlery

21
Q

Continuation of the introduction of F&B in India

A

1960s: demand for eating outside food. Development of restaurants. First restaurants, shelved food prepared before hand. Served till stock got over. No care about the warmth of food. “Take it or Leave it” approach

Development of hotels and pantry cars in trains which began during the British era. Taj, oberoi and other brands took over post independence.

22
Q

Capacity building for service providers (CBSP)

A

2002
Aim: train people engaged in smaller hospitality segments to cater to tourists
Short term training: improve etiquette, behaviour and attitude towards tourists
2005: Project Priyadarshini: involve women equally
Improved relationships and cultural exchanges between states

23
Q

Impact of civil aviation on India

A

Increased foreign visits to India
Improved tourism
International brands like Hyatt and Marriot set up hotels in India
Franchises like McDonalds and Burger King moved

24
Q

Factors that have changed the food service sector in India

A

Media influence
Influx of foreigners
Trained and qualified manpower
Professionalism
Wide range of cooking and service equipment
Food technology
Consumer demand
Change in lifestyle
Lack of time to cook

25
Q

Why would a customer choose a restaurant

A

Ambience
Experience
Reason for dining
Time available to eat
Food preference
Disposable income
Time of the day
Distance

26
Q

Types of customers

A

Non-captive market/customers: have a choice
Captive market: no choice (hostel students)
Semi-captive: limited choice (passengers on trains)

Food And Beverage Operations (5 decks)

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