About This Chapter
Food & Beverage Operations - Chapter Summary
In this chapter, our instructors provide brief but informative lessons on food and beverage operations. These user-friendly lessons cover the definition of the food service industry and an outline of its history. They also look at restaurant operations organization, management and expenses. As a great way to prepare for a test, take the multiple-choice quiz accompanying each lesson to see how well you're keeping up. If you have any questions, feel free to contact our expert instructors. Once you complete these lessons, you should be ready to:
- Outline management roles in food and beverage operations
- Provide information about the operations management process for food and beverage
- Detail the different types of restaurant service
- Explain restaurant organizational structure
- Utilize a restaurant organizational chart template
- Discuss the production cycle and kitchen organization for culinary arts
- Identify different types of restaurant operating expenses
- Describe the challenges associated with franchises
1. Food Service Industry: Definition & History
This lesson describes the food service industry, including its origins and progression over the past several centuries. The growth, innovation, and evolution from classic to modern cuisine are discussed.
2. Food & Beverage Operations Management: Levels & Roles
Food and beverage operations call for varying levels and roles in managing the day-to-day running of the business. In this lesson, you'll learn more about these roles and how they contribute to a restaurant's success.
3. Food & Beverage Operations Management: Process & Example
After reading this lesson, you'll understand the varied job duties of a food and beverage operations manager. You'll see how the manager interacts with people to be successful.
4. Restaurant Service: Styles & Types
This lesson reviews the various styles and types of restaurants by defining what style and type mean in the restaurant industry. It then provides examples of each style and type.
5. Restaurant Organizational Structure
An understanding of a restaurant's organizational structure is important for defining the roles and duties within the restaurant. This lesson provides an example of a typical organizational structure.
6. Restaurant Organizational Chart: Template & Sample
This lesson describes the main purpose of the restaurant organizational chart, and it provides a template and sample that can be used as a basis for creating an organizational chart.
7. Culinary Arts: Kitchen Organization & Production Cycle
In this lesson, you'll learn about some examples of regional culinary arts, a draw for many tourists. You'll also learn how chefs organize their kitchens and how food is prepared in a food and beverage production cycle.
8. Restaurant Operating Expenses: Types & Examples
Ever thought of running a restaurant? Before you jump in, you may want to review this lesson on restaurant operating expenses. From food to table linens, this lesson introduces you to many of the expenses you'll encounter.
9. Franchises: Opportunities and Challenges
Franchises offer a way for a person to start a proven business. In this lesson, you'll learn about franchises, including their advantages and disadvantages. You'll also learn about diversity and global challenges in franchising.
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Other chapters within the Hospitality 105: Introduction to the Tourism & Travel Industry course
- Overview of the Tourism Industry
- Consumer Behavior of Travelers
- World Tourism Organizations
- Tourism Policy & Planning
- Tourism Economics
- Lodging Classifications
- Lodging Operations
- Transportation in Tourism Management
- Recreation Organizations in Tourism Management
- Intermediaries in Tourism Management
- Global Issues Affecting Tourism
- Tourism Marketing
- Tourism & Hospitality Trends
- Tourism & Travel Careers
- Studying for Hospitality 105