Food and Beverage Services can be broadly defined as the process of preparing, presenting and serving of food and beverages to the customers.
F&B Services can be of the following two types −
On Premise − Food is delivered where it is prepared. The customer visits the premise to avail the food service. The premises are kept well-equipped and well-finished to attract customers to avail F&B service.
For example, restaurants, pubs, etc.
Off Premise or Outdoor Catering − This kind of service includes partial cooking, preparation, and service at customer’s premises. It is provided away from the F&B Services provider’s base on the occasion of major events which call for a large number of customers.
There are two broad types of F&B Services operations −
Commercial − In this case, F&B Services is the primary business. The most known commercial catering establishments are — hotels, all kinds of restaurants, lounges, cafeterias, pubs, clubs, and bars.
Non-Commercial − Non-commercial operations are secondary businesses in alliance with the main business. These F&B services mainly cater to their consumers with limited choice of food and beverages. These establishments often run under contracts. For example, food and beverage services provided at hospitals, hostels, and prisons.
In this tutorial, we mainly consider commercial food and beverage service sector. Let us first understand some common forms of F&B service.