the food and beverage sector. 2 industry in canada food industry- $55 billion / year forecasts of...

The Food and Beverage Sector

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Industry in Canada

• Food industry- $55 billion / year• Forecasts of growth in 4 provinces:– Newfoundland– Alberta– New Brunswick– PEI

• More people are expected to eat out, demand for full-service restaurants expected.

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Canada – cont’d.

• Employs over 1 million Canadians• 6.6% of our workforce• Accounts for over 50% of tourism-related

employment• More than 40% are under age 25

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Expectations

• Wide range of choice• Excellent service• Healthy• Safe food• Value for the money

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TrendsTrends• Ethnic foods – Vietnamese, Thai, Lebanese.• Healthier foods – less red meat.• Quick serve = due to “kid culture”• Boomers – will cook more = grocery stores will need to

stock different products.• Healthier Foods

• Low in calories, fat, and cholesterol• High in fiber and nutrition• Breakfast foods lighter/healthier

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Two Categories:Two Categories:

Commercial- in business for profit

Non-commercial- set up in establishmentswhose primary business is not food and beverage sales– Accommodations– Retail stores– Stadiums– Theaters– Schools

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7 Sub-categories7 Sub-categories

1. Accommodation facilities2. Stand-alone restaurants3. En route food services4. Catering5. “Eater”tainment concepts6. Clubs7. Institutional food services

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Accommodation FacilitiesAccommodation Facilities

All food service operations located in hotels, motels, cruise ships, and resorts

Ex. Ryan Duffy’s located in the Radisson Hotel

Stand-Alone RestaurantsStand-Alone RestaurantsFood service facilities that are intended primarily to serve food to customers

• Fast food- chains• Coffee shops • Family oriented • Specialty-Ethnic, food• Pubs• Diners• Moderate- chains• Fine Dining

• MacD• Tim Horton’s• Swiss Chalet• China Town, Red lobster• Finbar’s• Esquire• Montana’s• The Bicycle Theif

En Route Food ServicesEn Route Food Services

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Food services establishments that service travellers or local residents

•Airport•Railway•Ferry•Roadside comfort stops•cruise

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CateringCatering

• Attending events• Private parties• ‘ Chef’s By Design’

Food and drink prepared for a variety of occasions and serve people either on- or off-site

““Eater”tainment ConceptsEater”tainment Concepts

Establishments that focus on providing both food and entertainment for their guests

Ex. Halifax Feast Dinner Theatre

ClubsClubs

Provide service for members and their guests; some only provide food service, some provide

other services as well (country clubs)

Ex. Ashburn Golf Club

Institutional Food ServiceInstitutional Food Service

Non-commercial operations that have a more captive audience than commercial

establishments

Ex. Hospitals,prisons and schools

I am a Restaurant

• http://vimeo.com/39074916

1. Identify different types of food service and service-related issues related to food functions.

2. Identify control issues related to food functions.

3. Describe service and control issues related to beverage functions.

4. Describe post-function activities for both food and beverage functions, and compare large properties with small ones in terms of in-house coordination.

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Competencies forFood and Beverage Service

Types of Food Functions

◦ Breakfasts◦ Luncheons◦ Dinners◦ Dinners with entertainment and/or dancing◦ Coffee breaks◦ Receptions◦ Hospitality setups in suites, meeting rooms,

or exhibit halls

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Planning Food Functions

Plate or American Service– Most common form of banquet service

– Food prepared in kitchen and presented on guests’ plates

Russian Service– Food prepared in kitchen

– Served from platters onto guests’ plates

French Service– Food prepared tableside on carts or a gueridon

– Requires space between tables for carts

Preset Service– First course on tables when guests arrive

Buffet service– Guests serve themselves from arrayed choices

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Types of Food Service

(continued)

– Update the early estimates of planners periodically– Guarantee needed 48 or 72 hours in advance for

ordering purposes– Group generally guarantees to pay for a certain

number regardless of attendance– Safety margin of 5 percent is common– Require guarantees in writing

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Attendance

(continued)

– Choose location based on type of function, location of other functions, traffic, kind of seating, and lighting

– Ensure enough time for setup, breakdown, and cleaning

– Ensure that noise will not disrupt functions

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Function Rooms

(continued)

– Meals: usually charge per person– Count coupons or tickets at door or table, or count

dishes– Coffee breaks or hospitality suites: charge per cup

or gallon of coffee, per piece or tray of Danish– Complimentary hors d’oeuvres allow higher meal

and drink charges– Labor charges and setup costs added to small-

function bills

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Control Procedures

(continued)

– One server per 20 guests– As little as one server per 12 if price and

service warrant it– One captain per 150 guests at large parties

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Staffing (continued)

Uniserve◦ All arrangements for

function space and F&B made through one service contact

◦ e.g. “I’m having my wedding at The Westin and their head chef is catering the dinner.”

Duoserve◦ F&B responsibilities

separated from scheduling of function space

◦ e.g. “We rented the Kinsman Hall for our Christmas party. They have someone bartending, but we are having Tom’s cater.”

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Uniserve or Duoserve

Types of Beverage Service– Host bar/open bar– Cash bar/no-host bar– Coupons or tickets at no-host bar

Pricing Methods– By the hour: per person per hour– By the bottle: includes opened bottles– By the drink: include labor charge and use standard drink sizes

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Beverage Service Setups and Pricing Methods Beverage Service Setups and Pricing Methods

Hospitality Suites– Used by exhibitors and for good will– Policy on liquor from outside (corkage)– Inform group of union regulations

Brands of Liquor– House brands—standard– Call brands—by request only– Prices for house and call brands may be the same or different

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Hospitality Suites and Brands of Liquor Hospitality Suites and Brands of Liquor

Procedures– Maintain formal procedures– Stock 25 percent more than group’s estimated

consumption and return excess to stockroom– Marrying beverage service stations

Host Bar Control– Easiest—no cash exchange– Opened bottles returned to stock or sold to group

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Beverage Control Systems

(continued)

Cash Bar Control◦ Requires rigid controls◦ Use cashier, not bartender, for cash handling

Coupon or Ticket Bar Control◦ Need for cashier depends on when tickets are sold

Automated Bars◦ Prevent over pouring◦ Bartender still required for blended drinks◦ Most units take only 8 bottles

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Beverage Control Systems (continued)

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Banquet Event Order (Function Sheet)

• Also called event form; banquet event order

• Covers functions within the larger event

• Serves as guide for hourly employees

• Includes seating layouts; decorations; visual aids; covers; date; time; room name, menu

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Local Training for Food Service

NSCC- Tourism & Culinary ProgramsYarmouth, Bridgewater , Dartmouth• Baking & Pastry Art • Boulanger & Baking Art • Cooking • Culinary Arts • Food & Beverage Service • Hospitality Operations • Tourism & Hospitality

The Culinary Institute of Canada•Canadian Culinary Experience •Culinary Arts •Pastry Arts

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