Name-Su Hnin Wai

Section -FMB 06/24

Assignment I-Analysis of Food and Beverage establishment an
analysis of ownership and future trends in Myanmar
Date-20.7.2024
Conners
1.Types of F&B establishment and ownership
2.Menu and Service Style
3.Organization and association
4.Future Trends
Analysis the types of F&B establishments
Fine Dinning-It’s a kind of luxury dinning,guest can see
everything that the staff what doing.Most of time ,we use set
menu and served course by course .We use Silver
Service,French Service and Russian Service .
Casual Dinning
It’s a kind of restaura thatprovide options food between fine
Dinning and fast within time limit.For eg;
From 12:00PM to 15:00PM for Lunch
From 18:00PM to 22:00PM for dinner.
We use a la carte menu and plate service.
Family Dinning-It offer Comfort food in a relaxed
setting,typically without the availability of alcoholic beverages.
Quick Service Restaurant - It have a limited variety of menu
items.Typically, guests walk up to service counter or
drive up to a service window,order food,and carry it to a
table,consume the food in their car,or take it home or to work to
consume there.
Specialty -It is a kind of restaurant focuses on a specific type of
cuisine, theme or culinary experience.
Lobby-It offer comfortable seating areas for relaxing, casual
meeting, and waiting.Some hotels even intergrate food and
beverage outlets like café or bar, enhancing the guests
experience.
Tavem-It’s a place where alcoholic drinks are sold and
consumed.
Bar and grill _A place where food and alcoholic drinks are
served to customers; a combined barroom and grillroom.
Buffet -A variety of dishes presented in a line, from which
diners in a restaurant serve themselves, usually at a fixed price
regardless of how much one eats:
Analysis the types of ownership
Independent Restaurants
Advantages of independent restaurants
*We can change menus at any time without having to set them
up
*Since it is not dependent on anyone, it can be created at well.
*We can prepare things that no one thought possible.
*We can buy raw at any supplier.
*We don’t need definite market.
Disadvantages of independent restaurants
*We spend a lot of money in the base, and then the profit is
often low.
*The menu is not fixed, so it may be difficult for guests.
*Buying from a random store may cost more.Since there is no
definite market, there has never been a definite sales.
Chain Restaurants
Advantages of Chain Restaurants
A restaurant that is part of a multi-unit organization
Chain restaurants often share the same menu, purchase
supplies,and equipment cooperatively,and follow operate
procedures that have been standardized for every restaurants in
the chain.
Disadvantages of Chain Restaurants
Lack of uniqueness: Chain restaurants may lack the unique
character and personality of independent restaurants.
Limited flexibility: Chain restaurants may have limited
flexibility to adapt to local tastes and preferences, as their menus
and policies are often set at a corporate level.
Standardization: Chain restaurants may prioritize
standardization over quality, which can result in a less
personalized experience for customers.
Franchise Restaurants
Advantages of Franchise Restaurants
1. Little to no industry experience is necessary.
2. Existing customer base and brand awareness.
3. Lower risk than starting an entirely new business
4. Support from the franchise owner.
5. Ample opportunities for expanding your business to
different franchise locations.
Disadvantages of Franchise Restaurants
1.Limited creative opportunities.
2.Financial information is shared with the franchisor
3.Varied levels of support.
4.Initial investments and start-up costs can be expensive.
5.Contracts aren’t permanent.
6.You’re your own boss, but you have less individual control
Types of menu
•Table d'hote-It is sometimes called prix fixe(pree feels)
Menu.Prix fixe is French for Fixed price.This menu offers a
complete meal for one price.Sometimes two or more complete
meals are offered on the menu, with each meal having it’s own
price.
•A La Carte -The price of the menu items that they select are
added together to determine the cost of the meal.Guests can
choose from the various types of dishes and make their own
meals.
Different between a la carte & table d’hote
À la Carte is a menu type having a wide variety of courses that
are individually priced whereas the table d’hôte is a menu type
usually with a set number of courses, all for a set price.
•Combination -It offers a selection of dishes that are grouped
together as a set meal.This type of menu typically includes
multiple courses or items,all for a fixed price. This idea is to
provide a balanced meal.
• Cycle Menu -A cycle menu is a series of menus that is
repeated over a specific period of time, such as 4 weeks. The
menu is different each day during the cycle
Different between combination and cycle menu
Combination is allow customers to choose from a variety of
options and combination but cycle menu isn’t allow this.
Types of service style
It’s mainly divided into three groups:
1.Waiter Service
2.Self Service
3.Assisted Service

Waiter Service
Family-style Service: In this casual style, food is served in large
communal dishes placed on the table, and guests help
themselves. It’s common in family-oriented restaurants.
French Service: Food is partially prepared in the kitchen and
finished at the table by the waiter. This style is formal and often
used in high-end restaurants.
Russian Service: Food is fully prepared in the kitchen and
served from platters by the waiter. It’s a formal style often used
for banquets.
The reason for using this service is the following
1.Enhanced Guests Experience
2.Attention to Details
3.Ambiance and Atmosphere
4.Expert Recommendations
5.Consistency and Quality Control
Self-service Style
In this service style, the customers are responsible for serving
themselves food and drinks, as well as clearing their own dishes
and utensils. Self-service is commonly used in fast-food
restaurants, cafeterias, and food courts, where speed and
convenience are the primary goals.
Assisted Service Style
Assisted service: the customer is served part of the meal at a
table and is required to obtain part through self-service from
some form of display or buffet. This type of service is found in
Buffet restaurants,Carvery Restaurants,Food Court and Cruise
Ship.
Organizations and Associations of F&B
Myanmar Restaurant Association (MRA): This association
represents the interests of restaurant owners and operators in
Myanmar, providing support and advocacy for the industry.
Myanmar Chefs Association (MCA): This organization
supports chefs and culinary professionals in Myanmar,
promoting culinary arts and providing training and networking
opportunities.
Myanmar Food Processors and Exporters Association
(MFPEA): This association focuses on the food processing and
export sector, helping to promote Myanmar’s food products
internationally.
Vision:
.To be the gateway for Myanmar food industries.
Mission:
*To improve the quality of local food products.
*To link various stakeholders in the local and international food
Supply chain.
*To aid the export activities of local food processors.
*To enhance the knowledge, technology, and quality of local
food processors.
Future Trend in Myanmar
Nowadays, people are obsessed with food.Because of this,
there is also an abundance of various types of food.In particular,
things like Mala xiang guo, Mala mao cai, Hot pot and Mookata
are very popular among young people. The owners are also
selling in various forms, such as buffet buffets.
Buffet restaurants are required you to pay before you eat.And
then you will eat their display dishes within limited time.If you
can’t eat a lot within time limit,you may be feel it’s not fair for
you.In the same way,there are differents things in a la
carte.Some restaurants,they sell the dishes by a la carte.
Althought the dishes are shown in the menu,but when we
ordered the portions are too little.At that time,as a consumer
can’t feel satisfying. Moreovers, consumers may think that the
restauants are lying.So there is a way and it is quiet popular.It
is pretty similar to A La Carte.It is a great way to get food items
with suitable price.Me as a owner,I sells the food items with
stick and fixed price.By selling this way ,consumers can eat
what they want to eat compared to the amount they can
afford.This way is popular among teenagers because this way is
different from buffet and a la carte.So,I have chosen a way to be
able to sell the dishes consumer want to eat at an affordable
price, regardless of my preferences.
*Thanks a lot for watching my assignment to the end*