MAKERERE UNIVERSITY

BUSINESS SCHOOL
PROGRAM: BACHELOR OF TRAVEL AND TOURISM MANAGEMENT

COURSE UNIT: HOSPITALITY FACILITIES AND PLANNING

ACADEMIC YEAR: 2020/2021

YEAR ONE: SEMESTER: ONE

NAME REG NO SIGNATURE

1. AYESIGA DAVID 20/U/7435/PS
2. BIRUNGI RASHIDAH 20/U/7445/PS
3. MBABAZI DOREEN 20/U/7336/PS
4. NANKABIRWA MARIA 20/U/7369/PS
5. OROMAIT MARTIN 20/U/7378/PS
6. NALUNGA FAITH PATRICIA 20/U/7296/PS
7. NALUWU MIRIAM 20/U/7318/PS
8. NANSAMBA GLORIA 20/U/7300/PS
9. NANYANZI BUSHIRAH 20/U/7493/PS
10. ATUHAIRE TRACY PRUDENCE 20/U/7385/PS
1).EXAMINE THE FACTORS TO BE CONSIDERED WHEN PURCHASING THE
FOOD AND BEVERAGE SERVICE.

1. Availability of capital
The availability of cash with the promoter or management governs the quality and
quantity of all categories of service equipment required for food service operations
.Equipment made of very fine material that is long-lasting, involving less maintain ace
cost, and requiring less storage area, will always be expensive.
2. Types of clientele
The type of target clientele determines the quality of equipment required. The upmarket
client expects services equipment of high standard for value of money he or she pays.
Whereas, middle and clients do not expect high-quality service equipment but want the
dishes at reasonable price.
3. The style of service
The food service style influences the types and quality of food service equipment
required. Hence before initiating purchases, service styles that are planned for each
dish /meal should be ascertained.
4. Location
The location determines the profile of guests and style of service, which in turn
influences purchase decisions on service equipment. The number of varieties of cutlery
required will also be long –lasting.
5. Efficiency and Durability
The service equipment chosen for a particular type of restaurant must be efficient and
durable. It must serve the purpose for which it was procured and it should be long-lasting.
6. Cost of maintenance
The maintenance cost of any equipment should be minimum. It calls for constant
maintenance by cleaning, polishing, laundering, and so on.
7. Replacement
The operator should find it easy to replace damaged service equipment without any
hassles. The restaurateur using designed full plates of a particular shape for the main
course should be able to get plates of the same pattern and shape to replace the broken
plates in the future.
8. Menu items
The manufacturers of cutlery, crockery, and glassware deal with a wide range of products
of various materials, shapes finish and cost. The menu items dictate the type of service
equipment required. The operator should then select wisely depending on what and how
he sells to what type of customers.
9. Type of meal on offer
Some restaurants operate only during lunch and dinner; others remain open throughout
the day offering all three major meals, along with snacks and beverages.
10. Storage
Foodservice equipment selected for establishments should not occupy a lot of storage
space and should be easily stored. For example Banquet tables, stackable chairs, cups,
and saucers into tiers would reduce the storage area.
11. Sustainability for multiple applications
Cutlery, crockery, glassware, and other service equipment under consideration for a
restaurant should be suitable for multiple applications which will save cost and storage
space.
12. Design and pattern to suit the décor.
The consideration of the design and pattern of service equipment is very important as the
equipment must go well with the theme of the décor of the restaurant .It contributes to the
overall ambiance and dining experience.
13. Operation costs
The cost of handling the equipment under consideration should be less compared to other
equipment .As mentioned earlier, the energy, labor, and maintenance should be less
compared to the machine of the same output.
No.2 .Discuss the various categories used in food and beverage production and services?

Food and beverage service is the process of preparing, presenting and serving of food and
beverages to the customers.

The following are categories of equipment’s in food and beverage service.

1. Table service /what is a table service?

Table service is considered as a border category of service style which consists of English
service, American Service, Pre plated Service .In this type of food and beverage services, guest
is seated at the table with laid cover and orders from the menu.

 The guest has to be greeted with an eye contact and a warm welcome
 The server or waiter should normally address the guest by sir or madam
 Assist the guest in seating as per the number of person or any special requests.
 When serving the guest orders the server or waiter should have a good understanding of who
ordered what dishes
1. English service / what is a English service /family style food and beverage service?

 English service requires the food to be placed on large platters or in large bowls
 These food portions are then delivered to the guests table by waiters /servers
 Once the host checks and approves the food the same is placed on the table.
 The guests then pass the food around the table and serve themselves.
 In some cases, the host may also ask the waiter to serve the food.
 This is the common type of food &beverage service style as the ease of service and the
waiters shouldn’t be highly skilled.
 One of the major disadvantages of the family style service is the difficulty to control the
portion sizes
 This is because the last guest who gets served may not get enough items if other guest had
taken more.

3.French service /what is a French service?

  French service is very detailed and highly skilled type of service.
 It is very elaborate and expensive type of service.
 The chefs demonstrate culinary skill by preparing meals in front of the guests.
 Normally all fine dining restaurants follow this type of service.
 VIPs and VVIPs are Also given this kind of service style.
 French service style is very expensive because it involves professional waiters to server
properly and slowly.
 The ambience and décor of the restaurant are always in high luxury.
 All diners are given the individual attention and they enjoy.

4. Silver service /what is a silver service?

 The service style is similar to the French service and gueridon service.
 The difference is an elaborate sterling silverware is used for the food and beverage service
 Due to the fact that silver cutlery and crockery are expensive, EPNS (electroplated nickel silver)
service ware is used most commonly in hotels and restaurants.
 Only fine dining or speciality restaurants use silverware due to the high investments and
maintenance cost
 In this kind of service, the food and beverages are served in silver cutlery and cookery.
 All food is portioned into silverware from the kitchen itself.
 The silver platters are kept is the table side station normally with hotel plates.
 During serving the waiter present the food to the host for approval and serves to the guests.
 A service spoon and fork is used for serving.
5. American service /what is an American/pre-plated service?
 One of the most common and widely accepted kinds of food and beverage service.
 The servers take guests orders in the dining area.
 The order is sent to kitchen staff via KOT (kitchen Order Ticket).
 Food is prepared and pre-plated in the kitchen itself by the chef.
 The server or bus person bring the food to the restaurant and placed on side stands.
 Pre-plated food is then served to the guests by the server.
6. Russian service /what is a Russian service?
 Similar to the French service but faster and less expensive.
 Display and presentation are the major part of this service.
 After presenting to the guest the server or waiter portions or carve them and serve to the guests.
 Normally only one server is required per table.
 No extra space is required for the equipment like French F&B service type.
 Ideally suited for banquet service with the fixed menu.
7.cart service /what is a gueridon service /cart service?
 In this type of F&B service partially cooked food from the kitchen is brought to the service area
in a gueridon trolley.
 The gueridon troll has a portable heating unit for completing the cooking process.
 Chef du rang is responsible for taking orders, serving drinks and preparing food at table.
 Both the chefs should know how to use a spoon and fork for serving the cooked food to the
guest.
 The prepared food should be garnished as per the standards before serving.
 This type of F&B service can be only implemented on a well-planned and designed dining room.
 The food is always served from the right hand side of the guest .s the dishes are prepared ,carved
or flamed in their presence
 Gueridon type of F&B service provides highly personalized guest service.
 High level of customer satisfaction as the dishes are prepared, carved or flamed in their presence.
 Good merchandising device.
 The average spending power is high.
8. Snack bar service/what is a snack bar service?
 A tall stool is placed on a counter so the guest may order and eat at the counter itself.
 A menu card is presented or the guests can choose the food directly from the display counter.
 In some restaurants , the available items are simply displayed on a blackboard or LCD monitor
 This kind of service is normally followed in bar and pubs.
9. Self-service/ what is a self-service?
 In this type of food and beverage service the guest / customer is required.
 In this type of food and beverage service the guest /customer is required to help himself/herself
 Normally food is either kept on a counter or buffet.
 The customer picks up the required food from the buffet.
 Payment is either done prior to the food pickup or after food is picked up.
 The layout for such F&B service type should be done for free guest flow.
10. Buffet service/what is a buffet service?
 Buffet service displays food in a chafing dish on counters or table.
 Guests or customers help themselves to pick up as many and as many items, they would like to
eat.
 Plate and cutlery (fork and spoon) kept at the starting of the buffet counter.
 Buffet can be a simple food spread to very elaborate food, beverage starters, dessert, and salad
presentation.
 The staff should consistently keep the buffet containers full.
 Guests are also allowed to replenish any item they prefer
 The recommended number of guests one a buffer counter can server is 70-75.
 This type of service is recommended for large gathering or party.
 The banquet staff should maintain cleanliness and order during buffet service.
11. Cafeteria service /what is a cafeteria service?
 This type of service is generally used in canteens, industries, staff cafeterias etc.
 Has limited or fixed menu.
 The pricing may or may not be at a subsidized rate.
 Entry to such cafeteria may be restricted to authorized people only
 There is limited space with basic facilities.
 Clearance of the used plates and soon is done by the guest itself.
 Narrow tables with high tables are often placed to save space
12. Single point service /what is a single point service?
 The guest pays for the food and beverage over the counter.
 From the same counter, he/she receive the food and beverage.
 Most of the fast food, takeaways, kiosk, drive through etc. are examples.
 Automated vending machines are also considered as single point F&B service.
13. Room service –what is a room service/in room dining service?
 This type of f & B service as per the name suggests is provided in the guest room.
 The room service menu should match with the guest needs, expectations and hotel operations.
 Guest make food and beverage order from the room telephone, interactive television or hotels
mobile app.
 Maximum of the room service orders in a hotel is for breakfast.
 For small orders the service tray is properly laid out is used for serving the guest.
 For large orders, a room service trolley is used for servicing.
14. Take away service /what is a take away?
 Similar to the single point style of F & B service.
 Take away orders are received either over the counter, driveway, telephone, website or mobile
app.
 Payments are either made in advance via online payment or paid by cash at the time of order
pickup.
 All fast food restaurants provide take away option.
 Automated Kiosk is also used for selecting and ordering takeaways.
 The automated vending machine is also.
15. Mobile pantries/what is mobile pantries?
 These are moving food preparation pantries installed in service elevators.
 Orders taken by the order takers are passed on to the moving pantry.
 The food is then prepared and served on the appropriate floor.
 There are other types of mobile pantries where the food is prepared in the main kitchen and then
send to the floor with a mini mobile pantry.
 In-room dining staff picks up the food from the floor and serve to the guest room.
16. Blue plate service /what is a blue plate service?
 Blue plate service is a type to table service commonly used for a small group of guests
 Normally the table and dining area is small in service.
 These are pre-plated meals with meat, veggies etc.
 The serving plate might also have divide ridges.
17. What is automatic or conveyer belt service?

 Food and beverage are served to guest via a conveyer belt.

 Guest makes the order via the restaurants or hotels mobile app after selecting table or seat
number.
 Food is then delivered via a conveyer belt to the table.
 There are restaurants with continues conveyer belt circulating around the counter, chef places the
prepared dishes on the conveyer belt E.g. Sushi restaurant.

18. Robotic service /what is robotic service?

 This type of service is often found in Casinos and luxury cruise liners.
 Guest makes the order on an inter active touch screen after scanning their room key card.
 Selections are made from the touchscreen, which is then sent to the robotic arms processors.
 The order is then prepared by the robotic arm and placed on a small conveyor belt.
 Payment is automatically charged to the guest room account.
 Smart phones with the hotels or cruise liners-mobile app installed are also used for selecting the
orders.
 Normally these type of robotic arm is used to prepare cocktails and mock tails in bar.