FOOD AND BEVERAGE MANAGEMENT “THE FOOD SERVICE INDUSTRY” Mehmet Emek

Learning Objectives: 1- Identifying segments of the food service industry and its products 2 - Identifying and discussing three levels of Management, Production and Service Personnel of a Food and Beverage Operation Mehmet Emek

The Food Service Industry tends to be separated into two sets of sectors: A) Profit Oriented Sectors - Commercial Operations- Main objective is to maximize their profit level B) The Cost Prevision Sector - Institutional Operations- Main objective is to minimize their cost level LO1

A) Profit Oriented Sectors - Independents (Single Unit) -Chain Restaurants (Multi-Unit) - Franchises *Franchisee *Franchisor B) The Cost Prevision Sector - Management Companies LO1

Products of Food Service Industry Products have two dimensions: Features The physical characteristics of the product Benefits The satisfaction of the customer LO1

The food service industry’s products may be defined as the set of satisfactions or dissatisfactions which customer receives from a food service experience LO1 Mehmet Emek

The satisfaction may be: - Physiological needs - Economical needs - Social needs - Psychological needs - Convenience needs LO1 Mehmet Emek

What is management ? Resources Using what you’ve got -resources-to do what you want to do -attain organisational objectives Resources People Money Time Energy Product Equipment LO2 Mehmet Emek

People in Food Service —Top Managers OR A) Managers Line Managers — Middle Managers —Supervisors OR Line Managers Staff Managers LO2

B) Production Personnel Chefs Cooks Assistant cooks Pantry Service Assistants Stewards Storeroom and Receiving Employees Bakers LO2 Mehmet Emek

C) Service Personnel Dining Room Managers Host/Captains/Maitre d’s Food Servers Buspersons Bartenders Service Bartender Beverage Servers Cashiers LO2

Organization Chart for a Restaurant MEHMET EMEK LO2