Abstract
Food and beverage operations largely follow a basic input, process, output model. The inputs are the food and beverage ingredients and materials; the process includes storing, preparation, cooking, etc.; and the outputs are meals and beverages to be sold via the service concept. Conceptually, food and beverage operations start with an idea for a theme or a desired style of restaurant. This will inform the first practical influence on the operation, the menu. Other influences will include the available space, the layout of the premises, the service style, and, if part of a group, the number and the geographical locations. If the restaurant is located in a multi-operational site (for example, a hotel, a food court, a hospital, or a shopping mall), then other influences may affect the operational style and indeed the concept.