Business Research Report Writing

Prepared By :
Zeeshan S/O Abdul Qayoom
Restaurant Management (B)
Phase III Batch 2

SUBMITTED TO : Ma'am Quratlain

National Institute of Culinary Arts and Hotel
Management
 AKNOWLEDGEMENT

We would Like to express our special thanks

of gratitude to our teachers Sir Azam and Sir
Humair As well as our Skillston's
Management Ma'am Quratlain & Sir Ahsun,
Who gave us the golden opportunity to do
this wonderful project on the
topic ;Workloads In F & B Service
Operation, Which also helped us in doing a
lots of research and We came to know about
so many new things.
We are really thankful to them.
Secondly We would also like to thank our
Parents and Friends who helped us alot in
finishing this research within a limited time.

Thanks again to all who helped us

 TABLE OF CONTENTS

Chapter One
1) Introduction to Hospitality
i) History of hospitality & Modern
hospitality industry
ii) Industry Segments of Hospitality
a) Lodging b) Food Service
c) Travel d) Tourism
e) Sports & Entertainment

Chapter Two
2) Restaurant Customer Service
i) Restaurant ii) Customer iii) Service
iv)Characteristics of Service
a) Intengibility b) Variability
c) Inseparability d) Perishability

Chapter Three
3) Health And Safety
i) The Most Common Accident
a) Slips b) Trips c) Falls
ii) P P E & P E

Chapter Four
4) Food and Beverage
i) Basic of F & B
ii) F & B Service - Definition
iii) Two Types Of F & B Services
vi) F & B Service Objectives

Chapter Five
5) workload In F & B Service Operation
 Chapter one

History Of Hospitality
History of Hospitality industry also shows us
some of the darker sides as the industry goes on
to absorb all shades of tourism.
Hospitality industry as an organised industry was
formed in the 1950s or 1960s when a proper
structure was formed.
The industrial revolution which began in the
1970s facilitated the construction of hotels in
Europe, England, and America with the French
and Italian veterans following suit.
Heres a look at the Meadows club built in the
early 1930s as the first Hotel and Casino is Las
Vegas.

First Casino Hotel in Las Vegas

 Modern Hospitality industry

Nowadays architects, engineers, designers,

developers, and managers are conscious of the
taste of guest according to their wishes.
Todays hoteliers analyse new trends to define
better criteria and provide modern standards to
improve the quality of life in hotels.
The industry has developed a lot. The casual
dining has seen growth, as well as the chain of
hotels, has increased. With brands like Hyatt,
Hilton, Marriott, Starwood, Ritz etc. the
hospitality industry seems to be doing quite
well.
Thousands of hotel rooms are in pipeline and
transportation for travel has taken a leap into
the future.
The tourism industry has a new era of better
growth and innovation.
With the future growth in vicinity and greater
interest of people in travelling, future of
hospitality industry looks bright.

Industry Segments of Hospitality

a) Lodging
b) Food Service
c) Travel
d) Tourism
f) Sports & Entertainment

a) Lodging:- It is a place where a person (Such

as Traveler) can stay for a usually short period of
time (For Sleeping Purpose).
Such as ; Hotel, Camp, Block, Flate /
Appartment, Habitation, Hospice, Quarter,
Hostels, Billet ( it is for militry personnel), Resort,
Mortels, B&Bs.
b) Food Service:- The food and Service is the
large industry which deals with the preparation
and services of the food out side the home.
Catering a wedding , Establish a restaurant ,and
Running a cafeteria are all forms of this service.
A number of goods and services fall under
the umbrella of a food services.
Shuch as; QSR ( Quick Service Restaurant ) ,
Catering Companies , Banquet Facilities , Fine &
Dinning Restaurant , Mess , Canteen.
c) Travel :- such as ; Cruise Lines , Rail Services ,
Car Rentals , Motor Coach.
d) Tourism :- it means people traveling for fun.
Such as ; DMOs (Destination Marketing
Organization) ,CVBs (Conven-tion vissitor
Bureau) , Tour Operators , Visitor Centors.
e) Sports and Entertainment:- It is place
where we enjoy a some special moment and
play different games.
Such as; Arenas , Arts Centers , Theaters
Parkes. Etc
 Chapter Two
RESTAURANT CUSTOMER SERVICES

RESTAURANT:-
It is a retail establishment that serves
prepared food to customer.
CUSTOMER:-
It is a party who purchased goods and
services by an other party.
SERVICE:-
It is a economic activites which is
performed by one person to an other person.
Characteristics Of Services
a) Intengibility:- Services are intengible we can
not touch and see them as they are not physical
objects.
b) Variability:- This character of services makes
it defficult to set a standard for any service.
c) Inseparability:- In the sale of goods, after
the completion of process.
d) Perishability:- Services too, are perishable
like labor.
Chapter Three
Health and Safety
Definition:- All equipments must be checked
against the Health and safety law. All the staff
must be trained to use equipments with health
and safety law in mind.
The Most Common Accident
a) Slips b) Trips c) Falls

Personal protective Equipment

(PPE)
 Chapter Four
BASIC FOOD & BEVERAGE
 F&B ean Food & Beverge. It is the main
element of a Restaurant.Actually a Restaurant
stands on Food and Beverage. Without Food
and Beverage nobody can think about
Restaurant.
F&B is the short name of Food & Beverage. In a
Restaurant or in a Hotel all kind of Food and all
kind of Beverage is F&B.
Actually, The Definition of F&B is large meaning.
In all Restaurant F&B section is the Heart of the
Restaurant. Man can not live without his/her
own Heart as well as a Restaurant can not shine
and lasting without a good F&B Section.
F&B Services Definition
 Food and Beverage Services can be
broadly defined as the process of preparing,
presenting and serving of food and beverages to
the customers.
Two Types Of F&B Services
1) On Premise: Food is delivered where it is
prepared. The customer visits the premise to
avail the food service. The premises are kept
well-equipped and well-finished to attract
customers to avail F&B service.
For example, restaurants, pubs, etc.

2) Off Premise or Outdoor Catering:- This

kind of service includes partial cooking,
preparation, and service at customers premises.
It is provided away from the F&B Services
providers base on the occasion of major events
which call for a large number of customers.

Food and Beverage Service

Objectives
 The food and beverage service is looked
as a means of achieving satisfaction and making
yourself feel comfortable in todays world. The
main objectives of this service are as under;
To satisfy the following needs:
Physiological: The need to taste different
varieties of food.
Economical: The need to get F&B Services at
the invested cost.
Social: The need to find friendly atmosphere.
Psychological:The need to elevate self-
esteem.

To provide high quality food and beverages.

To provide friendly and welcoming atmosphere.
To provide professional, hygienic, and attentive
service.
To impart value for money.
To retain the existing customers and to bring in
new ones.