1. What is food?

 Food is a wide range of styles and cuisine types (can be classified by country, example,
British and Italian cuisine).
2. What is beverages?
 Beverage is all alcoholic and non-alcoholic drinks. Alcoholic beverages include wines, beers,
cocktails, etc. Non-alcoholic beverages include bar beverages such as mineral waters, juices,
tea, etc.
3. What kind of markets on foodservice industry?
 General Market
o Non-captive : customers have a full choice.
 Restricted Market
o Captive : customers have no choice, for example, welfare.
o Semi-captive : custoners have a choice before entering, for example, marine, airline,
trains, etc.
4. How foodservice operation works?
 Consumer and market – Formulation at policy – Interpretation at demand – Planning and
design of facilities – Provisioning – Production and services – Control of cost and revenues –
Monitoring of consumer satisfaction (The foodservice cycle).
5. What is the meaning of foodservice cycle?
 A dynamic model in that it can be used to understand how an individual operation works.
6. What kind of types of operations on foodservice?

1. Bistro 2. Themed restaurant

3. Brasserie 4. International destination restaurant
5. Gastrodome 6. Health food and vegetarian restaurants
7. Coffee shop 8. Cafeteria
9. First class restaurant 10. Popular catering and fast-food outlets
11. Restaurant 12. Public house
13. International restaurant 14. Wine bars

7. What factors that influence the method of service?

 Type of establishment
 Time available for the meal
 Type of menu presented
 Site of the establishment
 Type of customer to be served
 Turnover of custom expected
 Cost of the meal served
8. How many system that consists in foodservice operation?
 There 3 main systems (food production, beverage provision, and food and beverage service)
and 2 sub-systems ( the service sequence and the customer process).
9. What is the service sequence?
 The bridge between food production, beverage provision, and customer process. This
sequence consists of eleven or more stages.
1) Preparation for service
2) Talking bookings
3) Greeting and seating/directing
 4) Taking food and beverage orders
5) Serving of food
6) Serving beverages
7) Clearing during service
8) Billing
9) Dealing with payments
10) Dishwashing
11) Clearing following service
10. What is the customer process?
 The customer receiving the food and beverage product is required to undertake or observe
certain requirements.