Part One: Functions of F&B Operations
Food and beverage service is the "food flow" (from the purchasing of the foods to service to the customer) mainly concerned with the delivery and presentation of the food to customer, after completion of the food production. Sometimes, it involves transportation if there is a separation of production and service facilities.
The hotel restaurant was designed to give a traveler in a strange city a place to eat where the food would be good and safe to eat. The restaurant industry has grown in diversity of both concepts and menus. Moreover, the growth has meant the spread of restaurants into more and more locations, making restaurant food service readily available. Many successful chain restaurant carry well-known brand name to which travelers are accustomed. In the face of stiffening restaurant competition for the hotel guest’s food and beverage patronage, some hoteliers have developed hotels such as economy and all-suite properties, that offer only very limit food service- a complimentary breakfast and in all-suite operation, complimentary cocktails in evening.
On the other hand, in full service hotels, the food service operation continuous to be not only a vital service but a key competitive weapon. Many full service hotels have several quite different food outlets. For example, one urban full service convention hotel offers a gourmet penthouse Russian restaurant, an authentic Polynesian restaurant, a more traditional three-meal restaurant, and take-out service option. A 24 hours operating room service department is expected for 5 stars hotels.
Many hotels in recent years have emphasized the F&B department‘s role as a profit centre, that is specially identified, profitable part of hotel’s operation. The typical hotel food and beverage department in US create about half as much in dollars sales as does the rooms department but generally provides only between 10 and 20 percent as much profit.
Part Two: One Topic about F&B - Room Service
Room Service, also known as In Room Dining. It is the service of Food & Drink in Guest Rooms in a Hotel or a Resort. Depending on the size and type of Hotel or Resort its functions vary. Room service is an accommodation available at many hotels where workers at the hotel bring food and other items to hotel rooms, by request of the guest and usually for extra charge.
Room Service Procedure in Hotel
1. Take and Process Room Service Orders:
The telephone is answered and Orders are accurately recorded and the information is checked.
Approximate time for delivery is advised to the customer.
Where necessary, orders are promptly transferred to the appropriate location for preparation.
2. Set Up Trays and Trolleys:
Food and beverage items are correctly prepared for service periods.
Trays and trolleys are set up in accordance with enterprise standards for a range of meals including: Breakfast, Lunch, Dinner,Complimentaries, Special requests
Correct and sufficient service equipment is selected and checked for cleanliness, and damage.
All food items and beverages are collected promptly and in the right order.
Orders and trays are checked before leaving the kitchen
3. Present Room Service Meals and Beverages:
Rooms are approached and guests greeted in accordance with enterprise service standards.
Meals and beverages are correctly served and placed if required by the customer and in accordance with enterprise procedures.
4. Present Room Service Accounts:
Cash payments received are presented to the cashier.
Charge accounts are presented to the guests for signing and charged to the account.
5. Clean Room Service Area:
Floors are checked and promptly cleared of used room service trolleys and trays.
trays and trolleys are returned to the room service area and dismantled / cleaned in accordance with enterprise procedures.
Equipment and food and beverage items are re-stocked in accordance with enterprise procedures.
Part Three: Recent trends and challenges in F&B
1. Sugar free or low sugar foods trends
Low-sugar has become a huge trend in the food industry. Food makers are rushing to meet demand from consumers concerned with their waistlines and healthier eating by providing an array of new products, some of them aimed at children.
According to a survey done by the Grocery Manufacturers Association, a food industry trade group, almost 50 percent of all grocery shoppers said they were looking for products with reduced sugar.
Just about every major food company is thinking along these lines. Among the new products being offered are Pepperidge Farm Sugar Free Milano cookies, Arnold Smart & Healthy Sugar Free bread and General Mills 75% Less Sugar Cocoa Puffs.
Propelled in part by the popularity of the sugar substitute sucralose, or Splenda, or the natural sweetener Stevia, the food industry last year introduced 2,225 sugarless or sugar-reduced products in the United States, according to the research firm Productscan Online. This figure is more than double that of two years ago and represents 11 percent of all new products.
Many of these new low-sugar products are not just the old standbys like diet sodas and sugarless gum, but foods and drinks like cereals, fruit juices, cookies, bread, ice cream, flavored milk, pasta sauce, maple syrup and even bottled water.
2. Organic food and beverage trends
Organic is growing every year at an exponential rate. The demand for and consumption of organic foods particularly in North America is expected to grow through 2015. No longer just a niche market, both organic food and the organic consumer are becoming a larger part of the mainstream. This has some important implications for food producers and processors.
The traditional organic consumers are usually those who purchase organic food as part of their beliefs and lifestyle. As the niche market expands, other consumer segments are coming into play such as aging baby boomers, university students, and others who perceive organic food as a healthy, tasty or chic alternative to conventional food.
More than one-half of Americans (54 percent) have tried organic foods, with nearly one-third (29 percent) claiming to consume more organic foods and beverages than one year ago. In addition, Americans are expanding their horizons beyond traditional gateways to organic foods such as produce and dairy. One survey, which was released one year after the U.S.
Department of Agriculture's National Organic Standards went into effect, shows organic options including snacks, ready-to-go and packaged goods have increased in the last year. In addition, across all product channels, sales of 100 percent "certified organic" products are growing at 21 percent, according to data released by SPINS.
Department of Agriculture's National Organic Standards went into effect, shows organic options including snacks, ready-to-go and packaged goods have increased in the last year. In addition, across all product channels, sales of 100 percent "certified organic" products are growing at 21 percent, according to data released by SPINS.
3. More concern on Health & Wellness
Currently, this is one of the major consumer trends in the food industry. Consumers continue to seek multiple ways to enhance their health to prevent diseases, and to promote healthy aging by paying more attention to what they are eating and how it benefits their health.
Today consumers are more concerned about their weight, cardio-health, digestive-health and immunity than ever before. Since health is a major concern of consumers, manufacturers are finding new ways to incorporate natural and innovative ingredients into food products for health benefits. As a result probiotics, prebiotics and functional foods are flooding the market.
The consumer demand for "all natural" is also met by YogActive Cereal with probiotic for adults and juniors as it has no preservatives and no artificial color or flavor. Another example is the Activia Yogurt drink on-the-go by Dannon which provides probiotics in a yogurt drink that is healthy and pleasurable.
Currently, this is one of the major consumer trends in the food industry. Consumers continue to seek multiple ways to enhance their health to prevent diseases, and to promote healthy aging by paying more attention to what they are eating and how it benefits their health.
Today consumers are more concerned about their weight, cardio-health, digestive-health and immunity than ever before. Since health is a major concern of consumers, manufacturers are finding new ways to incorporate natural and innovative ingredients into food products for health benefits. As a result probiotics, prebiotics and functional foods are flooding the market.
The consumer demand for "all natural" is also met by YogActive Cereal with probiotic for adults and juniors as it has no preservatives and no artificial color or flavor. Another example is the Activia Yogurt drink on-the-go by Dannon which provides probiotics in a yogurt drink that is healthy and pleasurable.
4. Sophistication (Regional fusion)
The media also has played a role here, as it has made this world a smaller place and as a result people have become more knowledgeable about other cultures and different foods. The variety of ethnic cuisines and exotic drinks such as Asian and Mediterranean, and the regional fusion in foods makes it more sophisticated in nature. A variety of regional foods offer a wide range of tastes and flavors that are authentic and unique. Hence, there is a regional trend emerging in consumer behaviors which has led to more sophisticated fusion in foods such as texmex honey, curry with lemon grass noodles, chocolate with strawberry and kiwi flavor, etc. People are more aware of food from other countries and can access them easily in the grocery stores.
The media also has played a role here, as it has made this world a smaller place and as a result people have become more knowledgeable about other cultures and different foods. The variety of ethnic cuisines and exotic drinks such as Asian and Mediterranean, and the regional fusion in foods makes it more sophisticated in nature. A variety of regional foods offer a wide range of tastes and flavors that are authentic and unique. Hence, there is a regional trend emerging in consumer behaviors which has led to more sophisticated fusion in foods such as texmex honey, curry with lemon grass noodles, chocolate with strawberry and kiwi flavor, etc. People are more aware of food from other countries and can access them easily in the grocery stores.
5. Pleasure/Fun/Power:
Consumers are also looking at the exotic foods, drinks and miracle fruits to get pleasure from them, as they taste different and also provide great health benefits. Exotic or super fruits were a dream in the past but are now a reality as they can easily be found in a local market. Working couples who are short on time and young Gen Y adults are seeking energy, power and performance from these foods, thus engaging in energy drinks and functional foods. A very good example here is the newly innovated drink called Activate TM a functional drink with a unique custom-designed cap that keeps vitamins and other ingredients fresh and only delivers them into the water with a twist of a cap when consumed. This provides fun, pleasure and energy.
Consumers are also looking at the exotic foods, drinks and miracle fruits to get pleasure from them, as they taste different and also provide great health benefits. Exotic or super fruits were a dream in the past but are now a reality as they can easily be found in a local market. Working couples who are short on time and young Gen Y adults are seeking energy, power and performance from these foods, thus engaging in energy drinks and functional foods. A very good example here is the newly innovated drink called Activate TM a functional drink with a unique custom-designed cap that keeps vitamins and other ingredients fresh and only delivers them into the water with a twist of a cap when consumed. This provides fun, pleasure and energy.
6. Higher degree of food safety
Food safety and ingredient traceability is gaining momentum as a crucial part of any food or beverage business. Keep an eye out for increased safety documentation programs and more region-ability of ingredients.
7. Ethnic flavors become regional
Where will we travel for new, exotic flavors? Trends will migrate from specific ethnic regions and find homes on menus and in grocery stores
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