Food & Beverage Service: Origin of Food & Beverage Service Industry

Origin of Food & Beverage Service Industry

The origin of Food & Beverage Service Industry can easily be understood by studying the origin and history of the same, which are detailed below:

1.1 Introduction to Food & Beverage Service Industry/Hospitality Industry

A very warm welcome, friendly actions - people who really care - departure with wishes to meet again - behind these images, there is a highly trained professional for whom hospitality is not a tradition, but a way of life. We are discussing regarding travel and tourism industry in which one out every 15 individuals living in the world is associated with. One major division of the said industry is hospitality sector, which comprises mainly of lodging, and food and beverage divisions.

The word ‘hospitality’, according to Oxford English Dictionary, is the friendly reception and treatment of friends, guests and strangers. Even though this sector comprises mainly of lodging and F & B division, in a wider sense the word can be used as a synonym for travel and tourism industry.

1.2 History of Food and Beverage Industry

The ancient travelers were mainly pilgrims, traders and military men, but whenever there was a military movement they used to carry accommodation and food with them. It was the traders and the pilgrims who wanted the provision of food and accommodation. The first Inns had nothing more than a cot or a bench towards the corner of the room or the stable. Here sanitation and privacy were non-existent. People used to share room with livestock. In the 3^rd century, Roman Empire built roads in Europe to facilitate the traders. Soon a chain of roadside Inns was constructed from Spain to Turkey. This continued to be same till the end of 17^th century for common men. The wealthy used to stay at their friends’ place or with relatives, but soon they too realized the need for accommodation for their class. Thus the European castle-like structure sprung up. This had the provision of sanitation, privacy and all the luxury that they demanded. This structure came to be known as ‘Hotel’, the French equivalent for Mansion. Colonial American Inns were modeled after the Europeans and the practice of sharing was common.

Towards the end of the 17^th century, the concept of Hotel with a living room and a bath attached for common men came into existence. The American innkeepers improved the quality of service by providing comfort and sanitation at affordable rates. A giant leap in this direction was the establishment of City Hotel in the year 1794.It was the largest hotel in New York, exclusively used for lodging purpose and inspired the construction of other pioneer hotels. Another milestone was the establishment of Tremont House in 1829 that was offering a private room with locking facility, washbasin, water pitcher, soap in the bathroom and above all, a full time service staff. Palace Hotel established in 1874 had A.C, fire sprinklers, plumbing system and other luxurious facilities. This was followed by the transformation to different forms of hotels like budget hotels, resorts, motels etc.

1.3 Classification of Catering Establishments

Classification chart of catering establishments:-

Classification

Commercial/Business Industrial/Corporate Welfare/ Subsidized

Catering Catering Catering

Hotels Canteens Old age homes

Restaurants Cafeteria Prisons

Pubs Packed food outlets Orphanage

Kiosk Tiffin’s destitute homes

DRIVE – INS/ takeaways transport ashrams

Event Management Hospitals disaster catering

Fast food Institutional

Automatic vending machines Armed forces

Cyber cafe

These may also be divided into:

Classification

Commercial/Business Industrial/Corporate Welfare/ Subsidized

Catering Catering Catering

Hotels Canteens Old age homes

Restaurants Cafeteria Prisons

Pubs Packed food outlets Orphanage

Kiosk Tiffin’s destitute homes

DRIVE – INS/ takeaways transport ashrams

Event Management Hospitals disaster catering

Fast food Institutional

Automatic vending machines Armed forces

Cyber cafe

There are two sectors that work in the catering market. They are:

1. Commercial Sector

2. Non – Commercial or Welfare Sector

Commercial Sector

It is the sector, which is, profit / business oriented.

It is categorized into:-

1. Restricted Market

2. General Market

Restricted Market:

In this type of market the choice of the items, is very less or no choice at all. This market may be classified as:

1. Transport

2. Clubs

3. Industrial, etc.

General Market:

In this type of market the choice of the items, is varied, i.e., they have full choice. This market may be classified as:

1. Hotels

2. Pubs

3. Take Aways, etc.

Non - Commercial Sector or Welfare Sector

It is the sector, which is, profit / business oriented. This sector mainly caters for the welfare of the Public through Government or Non – Government Organization. It includes:

1. Institutional,

2. Armed Forces,

3. Industrial,

4. Hospitals, etc.

The catering establishments may also be categorized by the nature of the requirements they fulfill:-

a. Restaurant

b. Transport Catering

c. Airline Catering

d. Railway Catering

e. Marine Catering

f. Surface Catering

g. Outdoor Catering

h. Retail Store Catering

i. Club Catering

j. Welfare Catering

k. Industrial Catering

l. Leisure-Linked Catering

Let’s understand them better

Restaurant:-

It’s an establishment that serves the customers prepared food and beverages to order, to be consumed on the premises.

Transport Catering:-

The provision of food and beverages to passengers, before, during and after a journey on trains, aircraft and ships and in buses or private vehicles is termed as transport catering. The major forms are:-

Airline-catering, Railways Catering, Ship Catering and Surface Catering

Airline Catering

It caters to airline passengers on board the air craft, as well as at restaurants situated at airport terminals.

Railway Catering
It caters to railway passengers both during the journey as well as during halts at different railway stations.

Marine Catering
It caters to cargo crew and passenger ship passengers. Ships have kitchens and restaurants on board.

Surface Catering

It caters to passengers traveling by surface transport such as buses and private vehicle; e.g. dhabas on the highways.

Outdoor Catering

Catering includes the provision of food and drink away from home base and suppliers. The venue is left to the peoples’ choice.

Retail Store Catering
Apart from carrying on their primary activity of retailing their own wares, provide catering as an additional facility.

Club catering
The provision of food and beverages to a restricted member clientele. Examples - turf clubs, golf clubs, cricket clubs etc.

Welfare Catering
The provision of food and beverages to people to fulfill a social obligation, determined by a recognized authority.

Industrial Catering
The provision of food and beverages to ‘people at work,’ in industries and factories at highly subsidized rates.

Leisure-Linked Catering
The provision of food and beverages to people engaged in ‘rest and recreation’ activities. Example - exhibitions, theme parks, galleries and theatres.

1.4 Sectors of Food and Beverage Industry

There are different sectors into which the food and beverage industry may be classified. The list however is not exhaustive, but includes most of the sectors that are found today.

These sectors are:

Sectors of Food and Beverage Industry

S. No.	Sectors		Description	Example
1.	Hotels and other tourist accommodation		The purpose of this sector primarily is to provide accommodation along with food and beverage facilities	The Oberoi’s, Taj Mahal Mumbai, etc.
2.	Restaurant (conventional, specialty, theme and ethnic)		The purpose is to serve food and drinks, from medium to high price and medium to high levels of service	Mainland China, Delhi Darbar, Bukhara, etc.
3.	Popular Catering (Coffee shops, pizza deliveries)		These are run with a purpose of provision of food and drink at low to medium price with limited levels of service	Indian Coffee House, Pizza Hut, Barista, Café Coffee Day, etc.
4.	Fast Food Outlets (Mc. Donald, Burger King)		Provision of food and drink in highly specialized environment with high investments and operational costs and high customer turnover.	Mc. Donald, TGI Fridays, etc.
5.	Take Aways		Provision of food and drinks to people quickly so that they may consume it at some other place.	K.F.C’s, Pizza Huts, etc.
6.	Retail Stores		Provision of food and drinks to people as an adjunct to the main business of retailing.	The Great India Place, Mega Malls, etc.
7.	Banqueting, Conferencing, Exhibitions, and other Business activities.		Provision of food and drink to people engaged in business related activities on large scale. It is usually pre-booked.	Habitat World, The Ashok Delhi, etc.
8.	Leisure Attractions (theme parks, theaters, amusement parks)		Provision of food and drinks to people who are engaged in leisure activities.	Wonderla, Essel world, Ramoji film city, Fun n Food Village, etc.
9.	Motorway Service Stations		Provision of food together with retail and petrol services for motorway travellers often at isolated locations.	Reliance A-1 Food Plaza, Midway Restaurants, etc.
10.		Welfare Catering (Schools, Universities, Hospitals, Prisons)	Provision of food and drink to people by Organizations (Private, Government and Non – Government)	R.K.H.S, etc.
11.		Industrial Catering (Industries and Companies)	Provision of food and drink to people who are engaged in activities related to work.
12.		Licensed Trade	Provision of food and drink in environment governed by licensing requirements.	Bars and Pubs, etc.
13.		Transport Catering (Airlines, Cruise/ Marine, Road and Rail)	Provision of food and drink to people on the move.	IRCTC, Star Cruise, Royal Caribbean, Princess, etc.
14.		Outdoor Catering or Off – Premises Catering	Provision of food and drink away from the home and suppliers of food services.	The Grand Bhagwati, Maharaja Caterers, etc.

1.5 Types of Food Service Operations:

There are different types of food service operations. These may be classified on the basis of area, service practiced and food served. The classification is as follows:

Types of Food Service Operations

S.N.	Types of Operations	Description
1.	Bistro	It is a smaller establishment with check table cloths, bent wood chairs and friendly informal staff.
2.	Coffee Shop	It is open 24 hours and serves all meal types from Breakfast till Dinner and Mid-night Snacks.
3.	First Class Restaurant	It is a formal dining restaurant with classical preparation and presentation of food offering a high level of table service.
4.	Restaurant	In this type of establishment; price, level and type of service, décor and choice of menu depends on the type of operation.
5.	Ethnic Restaurant	The type of food and design of the restaurant depends on the demographic origin followed, i.e., Indian, Oriental, French, etc.
6.	Theme Restaurant	It includes themes such as jungle, rainforest, opera, etc. in which the waiting staff, the ambience and the food served depends on the theme followed.
7.	Cafeteria	Primarily, it is self-served with customers choosing their food or drinks selection from the counters mend for the purpose.
8.	Public Houses / Pubs	These are licensed establishments mend for the provision of drinks. It may be a simple bar with a standing room or the customers may have a plush surrounding offering a varied selection of food.