Introduction to Food and Beverage Service Operations

This chapter is about the history of the foodservice industry and its scope over the centuries. It highlights the numerous types of food and beverage operations, their anatomy, style, customers' typologies, the type of menus, business location, size/capacity, and production.

Author(s):  
John Cousins ◽  
David Foskett ◽  
David Graham ◽  
Amy Hollier

Food and beverage (or food service) operations are concerned with the provision of food and a variety of beverages within business. The international food service industry provides millions of meals a day in a wide variety of types of food service operation. For managers in food and beverage operations, skills in marketing, merchandising, staff management, team development, training, customer relations, financial management and operational management are necessary for the management of both the service sequence (delivery) and the customer process (experience), and ultimately for the survival of the business. The various elements that make up a food and beverage operation can be summarised into the eight stages of the Food Service Cycle.


Author(s):  
Howard Moskowitz ◽  
Derek Roberts ◽  
Divya Nagarajan ◽  
Attila Gere

Psychophysics is the oldest branch of experimental psychology, devoted to understanding the relation between physical stimuli (e.g., ingredients, processes) and subjective response. When applied to developing food products for commercial use, psychophysics takes on a new role, as a center point in an evolving ecology of many unrelated but relevant disciplines and professions. We present a short history of the application of psychophysics to the world of food product design, and the ecosystems which grew around it, evolved, changed, and had to be reengineered to be relevant for the 21st century.


Author(s):  
Marlene Friesen ◽  
Elliott N. Weiss ◽  
Charlotte Thompson ◽  
Anwar Harahsheh

This case details the history of Southwest Airlines from its inception in 1971 until 2004. The case provides details of Southwest’s business model and reasons for its success. It ends with a description of the company’s competitive pressures in 2004. The case can be used for a course in service operations or strategy.


1987 ◽  
Vol 19 (12) ◽  
pp. 1579-1596 ◽  
Author(s):  
M J Webber ◽  
S Tonkin

The rate of profit and the causes of changes in the rate of profit in the Canadian food and beverage industry, for the years 1952–1981, are examined in this paper. Until the mid-1960s, the rate of profit was stable or rising, but since then it has fallen. In the first half of the period under consideration, the market strength of the food and beverage industry offset the negative effects of changes within the industry; in the second half of the period, however, the food and beverage industry has suffered as its price per unit of value of output has fallen (but changes within the industry have been negligible). Within the industry the following changes have occurred: turnover times have fallen; the value of labour power (and so the rate of exploitation) has been virtually constant; the technical composition of capital has risen, but only slowly since 1965; until 1965, the main contribution to the rising technical composition of capital has been an increase in fixed capital per worker (and so of the quantity of materials processed per hour); since 1965, the technical composition of capital has changed only in response to changes in turnover times and in capacity utilisation rates. The general picture, then, is of an industry in which technical change has slowed dramatically and changed its form since the mid-1960s; the interaction of this effect and of the changing market strength of the industry accounts for the history of the rate of profit in the Canadian food and beverage industry.


Author(s):  
Elliott N. Weiss ◽  
Marlene Friesen

This case details the history of Southwest Airlines from its inception in 1971 until 2004. The case provides details of Southwest's business model and reasons for its success. It ends with a description of the company's competitive pressures in 2004. The case can be used for a course in service operations or strategy.


2021 ◽  
Vol 7 (2) ◽  
pp. 152-162
Author(s):  
Giandari Maulani ◽  
Era Era Hia ◽  
Geri Yansyah

PT. Mayora Indah Tbk is a company engaged in the industry that produces food and beverage products, warehouse wafer division which is one of the places to store, or arrange stock of goods from the production, or activities for the management of incoming and outgoing goods needed control in its movement activities. The current process on the documentation of goods cargo often occurs input errors no. police or truck containers, the use of mobile phone memory storage for photo files, convoluted processes, prone to loss of photo evidence files, difficulty finding data evidence files if there are complaints from the expedition, as well as on employees checkers and helpers do not know the history of the data report. Therefore, a web-based application system is needed to facilitate the search of photo data if there are complaints from the expedition, neat and regular storage of photo data, and for all employees to know the history and report of the photo data. To build this application using data collection methods namely observation, interviews and library studies, analysis methods using PIECES, system design using UML (Unified Modeling Language), and testing using Black Box Testing, while the programming language used is PHP with sublime text editor, as well as for databases using MySQL. With this system for the photo documentation process facilitates the ongoing process, and the management of data reports more regularly.


Author(s):  
Howard Moskowitz ◽  
Derek Roberts ◽  
Divya Nagarajan ◽  
Attila Gere

Psychophysics is the oldest branch of experimental psychology, devoted to understanding the relation between physical stimuli (e.g., ingredients, processes) and subjective response. When applied to developing food products for commercial use, psychophysics takes on a new role, as a center point in an evolving ecology of many unrelated but relevant disciplines and professions. We present a short history of the application of psychophysics to the world of food product design, and the ecosystems which grew around it, evolved, changed, and had to be reengineered to be relevant for the 21st century.


1990 ◽  
Vol 19 (2) ◽  
pp. 70-79 ◽  
Author(s):  
Alan M. Rugman ◽  
Andrew Anderson

The food processing industry is Canada's second-largest manufacturing industry. It employed 226,579 people in 1986, and shipments were valued at CDN $47 billion, or 15 percent of the value of total manufactured output that year. More significantly, the food and beverage industries together ranked highest among all manufacturing industries in terms of value added, at CDN $15 billion or approximately 14 percent of total value added in Canadian manufacturing industries in 1986 (Statistics Canada). Given the high degree of competition in this industry in the United States, the history of “comfortable” competition in the food industry in Canada, and the significant contribution of this industry to the Canadian economy, it becomes important to look more carefully at how this industry has been and will be affected by the Canada-U.S. Free Trade Agreement (FTA).


Author(s):  
Howard Moskowitz ◽  
Derek Roberts ◽  
Divya Nagarajan ◽  
Attila Gere

Psychophysics is the oldest branch of experimental psychology, devoted to understanding the relation between physical stimuli (e.g., ingredients, processes) and subjective response. When applied to developing food products for commercial use, psychophysics takes on a new role, as a center point in an evolving ecology of many unrelated but relevant disciplines and professions. We present a short history of the application of psychophysics to the world of food product design, and the ecosystems which grew around it, evolved, changed, and had to be reengineered to be relevant for the 21st century.


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