Food and Beverage: Introduction

1
Food and Beverage Introduction

• Travelers or visitors account for 50 the sales
  at table service restaurants with an average
  per-person check of 25 and more
• Travelers or visitors account for 20 to 25 the
  sales at table service restaurants with lower
  check sizes.

2
Tourists Segments in Restaurant Services

• Value Seekers
• Service seekers
• Adventurous Seekers
• Atmosphere Seekers
• Healthy Food Seekers.

3
Development of FB Services

• Greeks
• Roman
• Ottoman
• Middles Ages
• Emigration to the new world

4
Modern Food Services

• Origin of restaurants
• Marie-Antoine Carême La Cuisine Classique
• Savoy Hotel, London 1898
• Caesar Ritz George Auguste Escoffier
• Origin of Cafés
• Origin of Restaurants in America
• Origin of other type of places to eat and drink

5
Guest Expectations

• Menu Selection
• Menu Design
• Place Tableware Setting
• Plate Presentation
• Service

6
Classical Kitchen Brigade

• Chef de Cuisine
• Sous Chef
• Chef Saucier
• Chef Grillardin
• Chef Entremétier
• Chef Garde-manger
• Chef Patissier