FOOD AND BEVERAGE SERVICE METHODS

Food Service Methods

In order to move the food produced in a kitchen to the customer some form of food service is required.This may vary from full silver service in a luxury restaurant or hotel,where the food is brought to the customers table,to a self-service cafeteria where the customer collects his own food from a service counter.

Traditionally, fully waiter service was the predominant method of food service.Today,however ,a great degree of informality when eating  away from home,,and the need of increasing productivity due to rising costs,has led to other food service methods and styles being developed,these include the traditional cafeteria and its many derivatives,counter service,take-away foods,vending,and the numerous tray service systems,used particularly in the welfare sector.

The mode food service employed by an establishment will depend on a number of interrelated factors,the type of establishment -whether it is an industrial cafeteria providing low-priced meals or high class restaurant offering more complex dishes and more expensive food,the type of associated food production method,for example whether using traditional or conventional production,or comparatively more  recent method such as cook-freeze or cook-chill,the type of customer to be catered for and the type of menu to be offer,the availability of staff and their skills,the space available,and finally the cost and profit targets of the establishment as determined by financially considerations.

FOOD AND BEVERAGE SERVICE METHODS

Introduction

Food service may be defined as that phase of the food flow(i.e. from buying in foods to service to the customer) wholly concerned with presentation of the food to the customer,after the completion of the food production.In some situations food service may include an element of transportation due to the separation of the food service facilities from the food production,for example of a centralized cook-freeze operation serving peripheral units.

Beverages service may be defined as that phase of the beverage flow wholly concerned with presentation of the beverages to the customer after the completion of beverage production.In beverage service there may be little or no element of transportation as the beverage production and service facilities are rarely separated by any real distance.

SPIRITS 1

It should be noted that many establishment because of  the planning and layout,there are some alcoholing beverages for consumption with a meal,these are sometimes dispensed from the bar situated outside the food and beverages service area itself,in other words from one of the public bars one of the examples of these drinks are spirits.
Spirits are obtained from distillation of cereals e.g maize,barley,wheat,rice,etc.
Here are four types of spirits which can be obtained by distillation of cereals.

A. WHISKY
B. GIN
C. VODKA
D. RUM

INTRODUCTION TO CUSTOMER CARE

Customer Care

Customer care refers to the secondary activities undertaken by an organization to maximize customers satisfaction in its primary activities:

How May i Help You?

The primary activities referred to here include;
-Supplying good or service
-Design
-Marketing
-Purchasing
-Assembly
-Manufacturing
-Accountancy
The secondary activities include;
-Logistics&physical distribution
-Complaints handling
-After sales service
-Provision of information to customers before,during and after the sale.
-Selling /order -taking & billing
-Packaging and presentation
-Credit,terms of payment and debt collection

COST AND MARKET ORIENTATION

It is convenient at this point to discuss the distinction between cost and market orientation within the hotel and catering industry,as these two terms two are closely associated with the particular sectors of the industry that have been identified.Example of cost orientation are identified in the industry particularly in the welfare sectors such as catering in persons,for patients in hospitals and often for in house,employee feeding restaurants,whilst market orientation examples are found in the hotels,restaurants,popular and fast food sectors,

WATER

Water is a colourless,transparent liquid destitute of taste and smell,possessing a natural reaction,a compound of two portions by weight of hydrogen with one of oxygen.
You can live for many days without food,but you would die after a few days without water.If your body was dried out completely,it would weight less than half of its present weigh.Water is an essential part of the body cells and blood and is used to carry waste and poisons out of the blood in the urine.
The skin is water proof and keep body water in,but you lose water all the time in the breath,the sweat and the course in the urine

Regulating the water in the body
The kidneys take water from the blood and pass it into the bladder as urine.If the body is short of water ,than less water is used in the urine and it is darker in colour.If the body is has more water than it needs,a lot of weak in the body.This kind of regulating, when the body adjusts to keep everything at a certain level, is called HOMEOSTASIS.

DRINKS

The simplest and most natural drink of beverages and the only essential for the survival of living organisms is water.The average consumption of liquid in a temperate climate is 1 litre par day,but needs vary according to the climate and the diet.FOR EXAMPLE,salted or sweetened dishes all increase the thirst.
Water-based drinks,which may be still or sparkling,hot or cold,include lemonade soda,and syrup,infusions,tea,coffee and chocolate.Drinks of vegetable origin may or may not be alcoholic,for example,fruit and vegetable juices.

INTRODUCTION OF TOURISM

WHAT IS TOURISM?
Tourism encompasses all economic activities related with stimulated and spread by movement of people from one part of same country to another part or across the frontier while spending money earned else where for psychological,culture,social,or escapism reasons.
Tourism within the some country is called DOMESTIC TOURISM and tourism across the boarder is called INTERNATIONAL TOURISM.

About D, Day Service Solution

D, Day Service Solution came in existence in December 2008 as a private educational center aimed to provide middle and higher education and training of tourism and hotel management.The solutions was pioneered by one local hotel professional who have long recognized the rapid growth of hospitality and tourism industries in East Africa and in particular Tanzania.The growth has led to growing manpower needs due to variety of job opportunities created by dynamics of such industries.Further the owner have found that in spite of such job opportunities the local population has little access to employment in respectable jobs due to lack of right skill,knowledge and support of tourism and hospitality.Therefore the D, Day service solution was formed to prepare students with best knowledge and skills that will enhance their employability in the hotel and tourism industries.

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