Food & Beverage Outlet

Food & Beverage Outlet

Food & Beverage service outlets are considered to be the second most revenue generating operational area in hotel industry.

Every hotel has different type of food & Beverage service outlets. This chapter would deal with different types of F&B outlets and its characteristics.

Specialty Restaurant

  • It serves specialty dishes which adds to its image, the restaurant is known for the dishes and the cuisine which it prepares.
  • Specialty restaurants are generally open for lunch & Dinner Only
  • These restaurants specialize in either any particular food (Fish, pasta, etc.) or any particular type of cuisine ( Indian, Italian or ethnic cuisine)
  • Uniform of the service staff are according to the region of cuisine

The Music, Fixtures, crockery used in the restaurant depicts the region from which the cuisine is getting served.

The Seat Turnover is low as compared to the other styles of restaurants as these restaurants are expensive and people come here for spending quality time. The menu is quite elaborate thus it takes time to serve the complete meal.

    • Average revenue is quite more as compared to other types of restaurants serving meals.
fast food

Coffee Shop

  • This type of restaurant is open for 24 hours operation. They are located at five-star hotels.
  • The service & ambiance of coffee restaurants is informal as guests come here for a quick meal, and are occupied mainly by the resident guest of the hotels for their Breakfast, Lunch & Dinner.

We can experience simple cover & cutlery getting used at a coffee shop as the seat turnover of the coffee shop are quite high.

The style of service adopted is American Service (Pre Plated service) as this style of service consumes less time.

    • Seat Turnover is High is quite high at the coffee shop. As this restaurant is being opted by the resident guest. Thus the seat turnover at these restaurants is quite high.
    • Coffee shops are generally located at the ground level of Hotel.
    • They may or may not serve alcohol depending upon the organizational policy.
WelcomCafe Kovai

Room Service / In Room Dining

  • Serving food and beverage to the resident guests of a hotel in his room is termed as Room service / In-Room Dining.
  • This is meant for only those guests who are staying with the hotel.
  • It is the only outlet in the hotel that operates from the back of the house.
  • It opens for 24 hrs.
  • It serves all the important meals of the day along with snacks and various alcoholic & non-alcoholic beverages.

Room services are generally very busy in the morning for the breakfast service.

Here all the order is taken on the house phone by room service order taker and there is no direct interaction between guests and service personnel like another restaurant.

  • It is very important for a hotel to have a room service facility to be a star category hotel.
  • It is very much required for the older guests, celebrities, and those who don’t like restaurant crowds and public gatherings.
  • Service here is different from the restaurants because here, after serving the food in the rooms, waiters leave the guest’s room after checking any further requirements and time of the clearance. So, personal attention is not there throughout the meal.
  • Guests ‘complaints are a very big challenge in this service and taken very seriously because of so much revenue involved.
  • Service takes more time than normal as everything which is required by the guest in terms of cutlery, crockery and service gear need to be carried along with food at one go.
  • Service is done through room service trays and trolleys generally depending upon the size of the food order. The trolley is required to carry hot food, as it has a food warmer attached to the trolley which helps in maintaining the temperature of the food, as it takes time to reach the guest room.
  • All types of drinks are served here 24 hrs from the dispense bar or service bar.
  • The menu is priced a little higher than of coffee shops or restaurants.

Grill room / Rotisserie

  • It is a restaurant that specializes in grills and roasts of different meats, fish and poultry.
  • It has a glass partition that separates the kitchen from the seating area so that guests can see the grill preparation of their choice.
  • Here atmosphere is casual and service is preplated.
  • Some of the grills rooms have American seating and equipped with log tables and benches.
  • The crockery and cutlery here is fine as these restaurant are little expensive as compared to other restaurants.
  • It provides interaction between guest and chef so there is less chance of guest complaints.
  • Portion control is another benefit here. Grill Room restaurant
grill restaurant


The bar is a licensed premise which sells all kinds of alcoholic beverages. It is found in hotels, resorts, clubs, and casinos. They can also be operated as an independent unit.

Types of Bar

The bar is broadly classified into two categories

  • On-Premises Bar – The bar has a license to sell and serve alcoholic beverages within its premises. It means that the customers can be served within the premises. Like wine bar, Cocktail bar, Night clubs, etc. Liquor is not sold by the bottle, they are served by Peg.
  • Off-Premises Bar – This is the bar that has the license to sell alcoholic beverages to customers by the bottle. The customers are not authorized to sit and enjoy the drink at the premises. Like your local Off Shops.

Various types of On-Premises Bar

Public or front bars – The least expensive and basic type of hotel (or pub) bar is usually called the public bar or front bar.

Lounge or saloon bars – It is the area meant for relaxing, located near reception, which serves alcoholic beverages to the guests seated at the lounge. These bars are more comfortably furnished (and more expensive) than the public bar.

Foyer bars – Superior residential hotels often serve drinks in the foyer. There is usually table service of drinks available even if there is no bar as such in the hotel’s foyer.

Cocktail bars – Cocktail bars, found most commonly in international hotels, are the most luxuriously furnished and lavishly equipped. As the name implies, cocktail bars specialize in mixed drinks and cocktails, and therefore bartenders working in them need special cocktail-mixing skills. They sometimes open only in the evening and they usually offer tray service as well as bar service.

Club Bars – Club bars, found in some taverns and hotels, are suitable for use by clubs or special interest groups and are sometimes reserved for their meetings. Do not confuse a hotel club bar’ with the bars in registered clubs which are a different matter altogether. A big club often has several bars, for example, a members’ bar (with or without poker machines), or a ‘sportsman’s bar’ with pool tables.

Nightclub bars – Nightclub bars are found in nightclubs. They serve cocktails and mixed drinks as well as a range of beers, both local and imported. Often they offer both tray and bar service. These bars have live music performances. 

Dispense bars – dispense bar is a back bar, located at the back area of any hotel or restaurant which is not visible to the guest. It caters to the demand by other food and beverages outlets that do not have their own bar or beverages inventory. It is a bar which is used for the preparation of the drinks for staff who then delivers them to customers elsewhere, for example, a table in a restaurant. 

Wine bars – Wine bars offer a wide range of wines, some of which are available by the glass. Usually, a limited range of beers and spirits will be available also. Often a wine bar will be combined with a smart casual restaurant. Wine bar staff must, of course, be well informed about wine.

Minibars – Minibars are found in hotel bedrooms where a range of miniature bottles of spirits, half bottles of wine, a few beers, mixers, nuts, etc. are available for the guests’ convenience. Items taken for the minibar must be added to the guests’ accounts to be paid for when they check out.

Banquet bar – This is a temporary setup in the banquet halls to serve alcoholic drinks during a specific function. The type and quality of drinks to be served are generally pre-determined at the time of booking the function. The drinks may either be bought by those who wish to drink or paid by the host for all the drinks consumed by his/her guests during the function. The banquet bar collects the required stock either from the main bar or the cellar. Sometimes, the guest would bring their own liquor bottles in which case ‘corkage’ charges are levied.

bar, pub, cafe


  • A cafeteria is a facility providing food and beverages served to the employees or resident students of any organization or educational institutes.
  • The style of service adopted is generally self-service in few cases assisted service is also provided. Food is displayed on the counter and the guest helps himself in picking up the food as per his liking as he moves along the counter and finally pays the bill at the end of the counter.
  • In some organizations/Institutes payment of the bill is done through coupon also. The very informal atmosphere and ambiance exists in this outlet
  • The dining menu is usually small with fewer food options depending upon the organization / Institute needs. Generally, it follows cyclic meal plans and prices are kept nominal as it is a privilege or a facility that is being provided to the staff/students.
  • The style of service adopted at the cafeteria is always self or assisted, replated
Vox Google cafeteria workers

Fast Food Outlets /Quick Service Restaurant

  • Serves food & Beverages in which the production & service can be done fast. The dishes on the menu are such which does not require much time fin its preparation and service. That is the reason why these outlets are called quick-service restaurants.
  • These outlets have a large turnover of customers. As customers do not have to wait for long for food nor the outlets need much time to serve food to the customers.
  • The Décor & Design are casual. As customers do not stay long at the outlet to relish the décor and design of the outlet.
  • The style of service adopted is self-service. Making it quick for the customers.
  • Customers coming to QSR can either eat the food at the outlet sitting area or the food can be taken away by themselves and eat at their convenience.
  • QSR are generally standalone or chain organizations. Like Dominos, Pizza Hut, Samosa Junction, WOW Momo, etc are chain QSR and any fast food joint of your locality would be a standalone restaurant.
fast food


    • Banquets outlet generally caters to a huge gathering of people who assemble in the banquet hall for events like reception, marriage party, birthday, conference, seminar, etc.
    • The service is generally from a buffet when a lot of guests have to be served within a short span of time. Other forms of services can also be provided if the budget is not the constraint for the customer.
    • Sometimes formal lunch, dinner, etc also takes place in banquet halls. Formal meals mean the food is served either replated or silver service depending upon the requirement and budget of the host.
    • It is one of the highest revenue-producing F and B outlets in any commercial hotel. As in short time span a huge number of guests can be catered.
    • Sometimes banquet halls can independently exist where an outside contractor does the catering part.
    • A pub generally independently exists, which serves only beer. It is attached to the brewery.
    • The atmosphere in a pub is generally very informal most pubs have a very informal seating arrangement and generally designed to suit the likings and requirements of the youth.
    • They also have specific hours of operation and the law like a bar governs operations
    • Books of inventory and accounts are maintained as per the government regulation and are supposed to produce them before the concerned authority as and when required.
    • Self or assisted service is adopted by the organization
banquet, holiday, restaurant


    • It’s an outlet which is principally meant for dancing to loud recorded or live music with the facility of food and beverage service.
    • It has a dance floor for the customers to enjoy the music with dance.
    • Hi-Technology Light & Sound system is installed.
    • Alcoholic & Non Alcoholic beverages are served depending upon the organization’s policy.
    • The food offered is mainly Finger food which does not require cutleries.
    • It may or may not charge entry fees to restrict entry. So that every passerby does not step into the restaurant.
Discotheque hospitality study

Night Club

      • It usually operates late in the evening to dawn. Its USP is live entertainment with the band.
      • It has a dance floor for the guests to dance and enjoy music. It Serves alcoholic & nonalcoholic beverages depending upon the organization’s policy.
      • The service style is formal service. The attire for the guests is Formal.
      • The outlets are independent and usually located in suburban areas.
      • The Menu prepared for nightclubs is an exotic menu containing exotic dishes.
night club hospitality study

Vending Machine

      • Vending Machine which is also known as automatic retailing or electronic cafeteria. It involves a machine providing the customer with a product (Food & Beverage) in exchange for some payment, coins and credit cards, etc.
      • Vending offers the hospitality industry a means of extending food service hours to meet the convenience of the guests and to provide acceptable service where it would be economically impossible to provide full manual food service.
      • Technological advantages are improving the variety and quality of products offered through vending. Since dining halls are rarely open 24 hours a day or available on all parts of campus, offices, hospitals, vending offers options at different ―access points‖ across campus as well as at all hours of the day and night.
      • The vending machines in the restaurant industry usually vend a variety of food products like packed confectionery, snacks, plated meals, etc.
      • These are independent units, which may be placed at airports, railway stations, offices, cafeteria, hotel lounges, poolside, etc. They dispense a metered quantity of beverage or a packed unit of food in exchange for a token or a currency. This makes service fast, hygienic, cheap, and standardized.
Vending Machine hospitality study

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