Food and Beverage Outlet Food and Beverage Service Outlets The food and beverage service department of a hotel is the most labor intensive department of the hotel. The service of this department reflects the quality of the hotel. As per the size, specialization, types of service offered by the hotel, the function of this department is divided into sections called outlets.

Food and beverage outlets are the areas in a hotel where food and beverage are sold to inhouse and outside / non-residential guests. The division and specialization will enhance the quality and efficiency with the effective management and control. However, in a small-scale hotel all the functions of different outlets may be performed by one or two sections or outlets. Therefore, an outlet is a point of sale (POS) of food and beverage items. . The various outlets in a food and beverage service department of a large-scale hotel are as follows:

Nature of food and beverage outlet According to the nature of the outlets it can be broadly categorized into three major headings as follows:

1. Formal: This type of outlet is very formal in nature where meal service is very formal. In this outlet it requires the assistance of some waiter or waitress. Elaborated type of meal service is provided to the guests.

Food is not placed on the dining table until people are seated. All courses of the meal are

served from the kitchen and carried to the table by waiters or waitresses, who

serve the guests. The table is cleared between each course. People may be required to follow a dress code. This type of service is expensive and does not make people relax because you have to adhere to all the rules of behavior at table. Examples: Fine dining restaurant, Speciality restaurant, banquet etc

2. Informal : This type of outlet is generally found in small hotel establishment. The type of menu varies from one outlet to another depending upon the size and nature of the customers. The price for the meal is generally reasonable and is suitable for the economic class people. Examples: café, coffee shop, snack bars etc.

3. Casual: This type of outlet serves the moderately priced food in a casual atmosphere. Except for buffet style service in these outlets, it typically provides table service. It comprises a market segment between fast food establishments and fine dining restaurant.

This type of outlet usually have a full bar with separate bar staff. It may consist of huge beer menu and limited wine menu. Wide ranges of menu are offered to the guest.

The guest can enjoy the casual environment with family, peers, colleagues etc in this type of outlet. Similarly, dress code is not compulsory to be followed in this type of outlet. Examples: Ethnic restaurant, pubs, bar etc.

Different restaurant concepts from different part of the world With the change in taste and preferences the dining habit of the people is continuously changing. To meet the increasing demand of the customers various outlets with their distinctive features have emerged from different corners of the world. Some of the popular types of the outlets are as follows:

1. Bistro: A bistro is a small, casual eating establishment known for serving hearty, simple fare along with wine. Bistros originated in France and the United States has adapted the idea. An American bistro is likely to have not only French food, but basic filling foods inspired from other cuisines such as Asian and Italian.

The origin of the word to mean a certain style of restaurant is debated but is widely thought to date back to when Russian soldiers fought with the French in France during World War I. They would demand food quickly, and bistro means "fast" in Russian. But, bistro food is home cooking rather than typical American fast food. In Europe, this type of cooking was developed as a way of using up foods, such as making fresh vegetables and leftover meats into hearty stews. Although the food is served quickly in most bistros, the preparation time can be very long for the cooks as many dishes need marinating and/or long, slow cooking times. The bistro option is appealing to many Americans as it is a move away from burgers and fries, yet is usually much more affordable and less time-consuming that going to an upscale restaurant.

The decor in a bistro is traditionally very simple, just like the food. Diners won't find starched fancy napkins, and some don't even have menus. Many feature basic furniture with a few framed prints on the walls. Classically, the outside may have a striped sun shelter.

2. Irish Pub: The atmosphere in a pub is generally very informal most pubs have a very informal seating arrangement and generally designed to suit the likings and requirements of the youth. The Irish Pub Concept came about in 1992 as the result of an initiative by Guinness Brewing Worldwide, who had watched the great growth of Irish Pubs in Europe during the late 1980′s and early 1990′s. The Irish are well known for their appreciation of good drink. Beer and ale are almost as important to the Irish diet as food, and pub life is a critical aspect of the Irish social culture. Stout, a strong dark, malty-tasting beer, is Ireland’s most popular drink eg: Guinness (Stout beer).

An Irish Pub is a public house where drinks with local and regional meals are available. In most of them you can also hear music. The facade of these facilities is generally less decorated. They also have specific hours of operation and the law like a bar governs operations.

3. Tavern: A tavern is a place of business where people gather to drink alcoholic beverages as well as eat food and in some cases, travelers can also receive lodging facilities. Similarly, tavern has a license to put up guests as lodgers. The word derives from the Latin word ‘taberna’ whose original meaning was a shed, workshop, stall, or pub. In the English language, a tavern was once an establishment which served wine whilst an inn served beer and ale. Over time, the words "tavern" and "inn" became interchangeable and synonymous. In England, inns started to be referred to as public houses or pubs and the term became standard for all drinking houses.

Tavern brings together a trio of concepts under one roof; a full service dining room, a market place and a bar with craft cocktails and wines. Tavern is a beautiful casual neighborhood meeting place which opens for all day for breakfast, lunch and dinner as well as serving coffees and pastries to the customers. Tavern offers an a la carte menu throughout the day featuring the dishes that emphasize on wood burning grill. Taverns bar features an extensive list of wine, spirits, beers and cocktails. It also offers the private room facility which is ideal for special events or functions.

4. Café: A cafe is a type of outlet which usually serves coffee and snacks. The term "cafe" comes from French, and means "coffee". It has an informal environment where the people can read newspapers and magazines there, or chat with other customers about current topics. It is known as a place where information can be exchanged. A cafe is sometimes called a coffeehouse or a coffee shop in English, a café in French, Spanish, and Portuguese and a caffè in Italian. It shares some of the characteristics of a bar, and some of the characteristics of a restaurant, but it is different from a cafeteria, which is another type of outlet where customers can choose from many dishes on a serving line. Alcoholic beverages are not served in this type of outlet. A new type of cafe, known as the Internet cafe, was introduced in the 1990s. The spread of modern-style cafes to many places, urban and rural, went hand in hand with computers. Computers and Internet access in a contemporary atmosphere created a youthful, modern public space, compared to the traditional bars, or old-fashioned diners that they replaced. Nowadays, many cafes offer wireless Internet or have computers customers can use, just as they offer telephones and newspapers.

5. Coffee Shop: Coffee shop is a small and usually inexpensive nature of an outlet where refreshment and light meals are served. They are basically twenty-four hours operating outlets of hotel industry, serving non-alcoholic beverages and light meals even throughout the night. These type of outlets are generally specialized in serving different coffee varieties. Beverages typically sold by coffee shops include brewed coffee such as; espresso drinks (cappuccinos, café lattes); cold blended beverages; bottled water; soft drinks; and juices. Food includes pastries, bakery items, desserts, sandwiches, and candy (confectionaries). Many coffee shops sell whole or ground coffee beans for home consumption. Some coffee shops sell coffee or espresso-making equipment, grinders, mugs, and other accessories. Most coffee shops serve high-quality, premium coffee known as specialty coffee. The service is mostly pre-plated or American service which is easy and fast.

6. Trattoria: Trattoria is

an Italian-style eating

establishment,

less

formal

than

a ristorante

(restaurant), but more formal than an osteria (Italian restaurant serving wine and simple food). There are generally no printed menus and the service is casual in nature. Beverages such as wine are sold by the decanter rather than the bottle, prices are low, and the emphasis is on a steady clientele rather than on haute cuisine (high quality food). The food is modest but plentiful (mostly following regional and local recipes) and in some instances is even served family-style (i.e. at common tables).

Modern Food and Beverage Outlets: 1. Smorgasbord: Smorgasbord consists of the word ‘smorgas’ which means open-faced sandwich and ‘bord’ meaning table. It is an outlet which serves a various type of Scandinavian meal

served buffet-style with multiple hot and cold dishes of various foods on a table, originating in Sweden. This type of outlet serves the buffet having the wide variety of both hot and cold dishes such as; hors dˈoeuvre, cheese items, relishes, salads, smoked and pickled fish etc. Smorgasbord became internationally known, spelled smorgasbord, at the 1939 New York World's Fair when it was offered at the Swedish Pavilion's "Three Crowns Restaurant”. It is typically a celebratory meal and guests can help themselves from a range of dishes laid out for their choice. The term refers to the outlet having a buffet-style table laid out with many small dishes from which, for a fixed amount of money, one is allowed to choose as many as one wishes. History of the smorgasbord The members of the Swedish merchant and upper class in fourteenth-century Sweden and Finland served schnapps table , a small buffet presented on a side table offering a variety of hors d'oeuvres served prior to a meal before sitting at the dinner table. The simplest brännvinsbord was bread, butter, cheese, herring and several types of liqueurs, but smoked salmon, sausages and cold cuts were also served. The brännvinsbord was served as an appetizer for a gathering of people and eaten while standing before a dinner or supper, often two to five hours before dinner, sometimes with the men and women in separate rooms. The smorgasbord became popular in the mid-seventeenth century, when the food moved from the side table to the main table and service began containing both warm and cold dishes. Smorgasbord was also served as an appetizer in hotels and later at railway stations, before the dining cars time for the guests. Restaurants in Stockholm at the 1912 Olympic Games stopped serving smorgasbord as an appetizer and started serving them instead as a main course.

2. Drive Away (Drive Through / Drive out): Drive Thru restaurants are usually part of an existing quick service restaurant. The concept essentially means that you can drive in, place your order, receive your food, pay for it, and drive out. The customers don’t have to park their vehicle and go into a restaurant to eat. Drive Thrus have gained popularity in the recent past. A drive thru establishment enjoys the advantages of low capital costs because of their small buildings band relatively small size lot on which they fit. Their highly simplified menus also give them an operating cost advantage. Highly successful drive thrus include McDonald’s, Burger King and Taco Bell. Most of the drive thru restaurant also offers the home delivery services. Delivery services are operations that deliver prepared foods to customer’s homes. Delivery service also characterizes meals on wheels, as well as urban restaurants that deliver to a neighbourhood. Customer can call the operation to place an order after looking at restaurant menus from your home. The delivery service will process your order and deliver it to you. These services can be connected to an existing restaurant or can operate on their own.

Drive-through outlets are different from one to another establishment. However, most drive-through can accommodate four to six passenger cars or trucks at once which is called the queue. Most drive-through lanes are designed so the service windows and speaker are on the driver's side of the car. For instance, a speaker and microphone for customers to place their orders are kept on the booth. Similarly, a speaker and microphone or wireless headset system for employees to hear the customer's order (when a speaker is used). 3. Drive – In: A drive-in is type of outlet where customer can literally drive in with an automobile for service. At a drive-in restaurant for example, customers park their vehicles and are

usually served by staff who walks out to take orders and return with food, encouraging diners to remain parked while they eat. It is usually distinguished from a drive-through. At a drive-through restaurant, conversely, customers wait in a line and pass by one or more windows to order, pay, and receive their food, encouraging them to take their meals elsewhere to eat. The first drive-in restaurant was Kirby's Pig Stand, which opened in Dallas, Texas, in 1921. In North America, drive-in facilities of all types have become less popular since their heyday in the 1950s and 1960s, with drive-through rising to prominence since the 1970s and 1980s.

4. Pub: The word ‘pub’ originates from the term ‘public house’ and is a bar concept from the United Kingdom. These were originally small bars located in villages and small towns where the locals gathered at the end of the day to socialize over drinks. Pubs may have some adjoining outside space, such as a garden or courtyard, and in some cases (particularly city centers) it is common for drinkers to spill out into the street in summer. The primary function of a pub is a place to drink. Pubs may serve food, but it should always be possible to just go to a pub for a drink. Pubs would be expected to have at least one beer served from a keg or a cask. Anywhere selling beer purely in bottles would not generally be considered a pub. Pubs may also sell ciders, wines, and spirits and of course soft drinks, but the primary focus of drinks sales would

almost

always

be

beer.

Pubs

generally

do

not

serve

cocktails.

At a pub you almost always order from the bar, and typically pay for drinks as you order them. It's not required to sit down in a pub. It's quite common for many customers to stand in a pub, particularly busy pubs in city centers. Pubs do not have staff on the door to find you a table. It's usually not possible to book a table in a pub, unless it has a strong food theme, and even then there is typically a designated dining area set aside, with some tables nearer the bar left unreserved. Pubs do not have dance floors. Dancing is not at all

common in pubs. Pubs may have piped background music or may occasionally host live music, but a DJ would be very out of place in a pub. Pubs typically open in the daytime as well as the evening, particularly around lunchtime.

5. Salad Bar: A salad bar is a buffet-style table or counter at a restaurant on which salad components are provided for customers to assemble their own salad plates. Most salad bars provide lettuce, chopped tomatoes, assorted raw, sliced vegetables (such as cucumbers, carrots, celery and green or red bell peppers), dried bread croutons, bacon bits, shredded cheese, and various types of salad dressing. Some salad bars also have additional food items such as cooked cold meats (e.g., chicken, ham, or tuna fish), cooked beans (e.g., chick peas or kidney beans), deviled eggs, cold pasta salads, corn chips, bread rolls, soup, and fresh cut fruit slices. The concept has been extended to "hot food bars", which offer a selection of hot foods in a similar style. History of Salad Bar: There was a argument over which restaurant first introduced the salad bar. The Freund's Sky Club Supper Club in Plover, Wisconsin is believed to be the very first salad bar. According to Russell Swanson of Swanson Equipment in 1950 in the small town of Stevens Point, WI who had specialized in the manufacturing of bars for taverns had said "I'm most proud of designing and building that first salad bar". The Sky Club is still managed by Eric & Patrick Freund. Also in 1951 Yellow Pages listing refer to the "salad bar buffet" at Springfield, Illinois restaurant The Cliffs. Hawaiian restaurant Chuck's Steak House claims to have had the first salad bar in the 1960s. Rax Restaurants – a Midwestern fast food chain similar to Arby's – claims to have pioneered the salad bar in the mid-1960s.

The New York Times claims that salad bars first began appearing in the late 1960s "in mid price restaurants like Steak and Ale, featuring bona fide salad fixings to keep customers busy and happy until the real food came. In the 1970s, Lettuce Entertain You Enterprises was based on salad bar-style food. In the early 1970s, Rich Melman's Chicago restaurant and singles bar R. J. Grunts featured an all-you-can-eat salad bar with over 40 items. 6. Sushi Bar: Sushi originated in Japan as a way to preserve fish. A mixture of vinegar and rice was used to encase a piece of fish to make it last for a long period of time, in effect pickling the food. Over time, sushi evolved into the popular dish we know today. In sushi bars conveyor belts pass throughout the seating area, allowing customers to select prepared plates of sushi as they pass by the tables. In most the Japanese restaurants, the dishes are priced according to what color plate they are served on. Waiter then collects the plates in order to tabulate the guest bill. Yoshiaki Shiraishi opened the first conveyor-belt sushi restaurant in Osaka in 1958. History of Sushi Bar: Conveyor belt sushi bar was invented by Yoshiaki Shiraishi, who had problems staffing his small sushi restaurant and had difficulties managing the restaurant by him. He got the idea of a conveyor belt sushi after watching beer bottles on a conveyor belt in an Asahi brewery. After five years of development, including the design of the conveyor belt and the speed of operations, Shiraishi opened the first conveyor belt sushi Mawaru Genroku Sushi in Osaka in 1958, eventually expanding to up to 250 restaurants all over Japan. However, by 2001, his company had just 11 restaurants. Shiraishi also invented a robotic sushi, served by robots, but this idea has not had commercial success. Initially in a conveyor belt sushi restaurant, all customers were seated to face the conveyor belt, but this was not popular with groups. Subsequently, tables were added at

right angles to the conveyor belt, allowing up to six people to sit at one table. This also reduced the length of conveyor belt needed to serve a certain number of people. There is some dispute as to where the first sushi bar in America was located, but many assert that it was Miyako, in San Diego. Many sushi bars also began to pop up in Los Angeles in the 1960s. Since that time, they have spread throughout the country.

7. Snack Bar: A snack bar usually refers to an inexpensive food counter which is part of an outlet (i.e. restaurant) where snack foods and light meals are sold. A beach snack bar is often a small building situated high on the sand. Besides soft drinks, candies and chewing gum, some snack bars sell hot dogs, hamburgers, French fries, potato chips, corn chips and other foods. While this is usually the case, sometimes "snack bar" operates in a similar way to that of small café or cafeteria. Various small casual dining establishments have "snack bar," including a beverage and snack counter generally at a movie theater. Many outlets that have snack bars have a "No outside Food or Drink” policy, to encourage their sales. The first known use of the word "snack bar" was in 1930 in Amsterdam.

8. Sandwich Bar: A sandwich

bar is

a

restaurant

or take-away food

stall

that

primarily

sells sandwiches. Some sandwich bars also offer other types of dishes such as soups, grilled foods items. A sandwich bar can also be to a self-service area with foods for preparing sandwiches. Generally, these types of outlets are well known for their quality sandwich varieties. Wide range of sandwich menu is offered to the customer to select as per their preferences. Meal prices are affordable and self service is very common in this type of outlet.