THE WORLD OF FOOD AND BEVERAGES

Objectives: Describe the four types of commercial foodservice Describe the three types of institutional foodservice Analyze foodservice within a consumer business List the functions that all foodservice must perform Analyze how a restaurant concept distinguishes one from the other Explain the importance of customer feedback

Food & Beverage Segment According to the National Restaurant Association – over 925,000 food & beverage US FOOD & BEVERAGE BUSINESS – prepares, packages, serves, sells or provides food for people Foodservice They’re everywhere!!

Types of Foodservice Businesses Many ways to categorize Consumers: Price Service The industry: Two main Commercial Institutional Third: Foodservice w/in a consumer business

Commercial Foodservice Food & beverage businesses that compete for customers Designed to make a profit Olive Garden Dunkin’ Doughnuts Organized into 4 categories: Quick service restaurants Full-service restaurants Catering Hotel & club foodservice

As a table, Poster Title – Commercial Foodservice Divide into four sections Label each section as the name of the 4 categories Hang up on the wall – we will come back to it

Quick-Service Restaurants Provides consumers with convenience, speed & basic service @ low price Major feature – self service Carrying food to table Few employees – in relation to # served 4 categories: Fast-food restaurants Cafeterias Buffets Carry out restaurants

Poster Title - Quick service Divide into 4 sections label w/the categories

Fast food Restaurants – Quick service Generally has a counter where you place your order & wait for it Pick it up, pay for it, carry it to table/take with you Drive thru window Faster service Don’t have to get out of car Characteristics: Small # of menu items (20 or fewer) Items can be prepare in 3 – 5 minutes Small dining rooms High tech foodservice equipment

On you poster Define fast food restaurants List fast food restaurants Draw fast food restaurants

Cafeterias - Quick service Foodservice in which the food is displayed along a counter called a serving line Servers are stationed along the line Trays – walk – want it = server serves it – pays for it – table Often large & capable of serving many at once Most common in institutional foodservice, but some in commercial Lub’s Cafeteria & Furr’s Cafeteria

Poster Define cafeteria List/draw different cafeterias

Buffets - Quick service Consists of food displayed on tables Servers – keep food stocked Customers – walk around & serve their self Servers – serve coffee & drinks, remove dirty dishes Large & capable of serving many

Poster Define buffets List/draw different buffets

Carry Out Restaurants Quick service Specializes in preparing food for customers to take with them to eat May provide some seating, but focus – carry out Some offer delivery Delicatessens, grocery stores, & some full service offers this – higher quality Located w/in cities

Poster Identify Carry out restaurants List/draw different ones

Small Quiz You need: Paper Pencil Write your name & wait

Full-Service Restaurants Customers are seated at a table, give orders to servers, are served food at the table Some have quick service features Major focus – table service, food brought to the table by a server Two major categories Fine dining Casual

Fine-Dining restaurants Emphasizes the highest quality in service, ingredients, & atmosphere Service – lavish Large # employees per customer Prices – very HIGH Usually small – seating fewer than 100 customers Most – professional chefs – years of culinary training and experience Only about 1% The Eiffel Tower Restaurant – Paris Le Francis – Wheeling, Illinios Star Canyon - Dallas

Casual Dining All full service restaurants that are not fine dining Many Variety Common – single item Pizza Steak Pancakes Seafood Specializes in ethnic cuisine Family restaurants

Catering The provision of food & services for a special event Feeding a large # at one time All guest eat same menu or limited selection 2 Categories Business special events Social special events Also includes civic functions

Catering – 2 Types On-premise Off-premise Time Frame Takes place at the caterer’s place of business Hotels, restaurants, private clubs, churches Off-premise Functions held away from place of business Must have special trucks/vans to transport food Can operate out of hom Time Frame Work closely w/various people Last minute changes

Hotel & Club Foodservice Hotels – provide a wide array of food & beverage Bar in lobby Family-style restaurant Elegant, fine dining Room service Clubs 12,000 + private clubs in US Developed - meet social & leisure needs Membership – invitation & FEE Operate at least on dining Extensive catering Weddings, reunions, social events

The End of Commercial Foodservie

Institutional Foodservice Foodservice provided to customers in an institution Institution – school, hospital, military, prison Customers are not able to and/or do not have time to seek commercial Managed 2 Ways In-house Run by the institution itself Here Contract Institution hires an outside foodservice company to run its foodservice Example – Aramark @ MSU

Institutional Foodservice Organized into 3 categories School Health Care Business Each decides for itself in-house or contract

School Foodservice Consists of meals that are served to students who attend school Child care centers Public schools Colleges/universities/technical schools Summer camps Contributes to students’ health & well being Better learner w/proper nutrition Breakfast & lunch Occasional receptions, snacks, banquets, events Many have arrangement w/commerical food services

Health Care Foodservice Foodservice in hospitals, nursing facilities & assisted- care residences Residents usually eat all meals there Integral part of health care services Must provide all calories & nutrients needed Many patients require special diets Also includes – services provided in senior citizens’ residences & retirement communities Facility provides communal dining room Usually one daily meal

Business Foodservice Provided in a business for the convenience of people who work at the business Cafeteria @ factory Foodservice for military & prisons Must be inexpensive, yet good quality & variety Worker morale – affected by food Employers often subsidize foodservice – to make more affordable

The End of Institutional Foodservice Compare & contrast institutional & commercial foodservice

Foodservice w/in a Consumer Business Located in consumer business Movie theater, sports arena, museum Also know as – food & beverage operation or food & beverage outlet Characteristics of both commercial & institutional Many businesses will seek out brand-name foodservice Helps the consumer business provide better customer service

Foodservice w/in a Consumer Business Recreation In a recreation business Sports arenas, zoos, movie theaters, museums Many sports & entertainment facilities offer fine-dining services Retail Part of a retail store or shopping center Malls, individual retail store, bookstores, grocery stores, gas stations, truck stops, convenience stores Many fast food Food courts

Foodservice w/in a Consumer Business Transportation Foodservice on the transportation Airplane food, dining cares on long-distance trains, cruises Airplane kitchen – gallery – very small – food prepared near airport – transported by special truck Amtrack – fast foods, snacks & beverages Cruise ships known for wonderful food Gourmet food – expert servers – extravagant midnight buffets Foodservice in the transportation Restaurants @ airports or railroad/train stations Designed for travelers Quick and/or nice, relaxing meals

Functions in Foodservice Each business is unique, but each one has the perform the same functions. Small business – one person may perform many of Large business – separate departments Look at handout

Restaurant Concepts The whole idea of the restaurant chain Theme – specific idea around which something is organized Think prom, Sadie, Masquerade Ball Hard Rock Café – rock & roll Ambiance - the feeling or mood associated w/a particular place Romantic, elegant, causal, homelike, fun, sports Created by décor, menu, table setting, music & lighting Market – all the people who could potentially buy what you are selling Market segment – subgroup of a larger market Age, interest & activities Target group – market segment that you choose to target to!! Major part Location – where you are located Décor - decoration on inside & out Service style – polite, rude, full service,

Customer Feedback Extremely important In business – customer is KING Many ways to test satisfaction Food Ambiance Friendliness & courtesy of staff Cleanliness of restaurant Mangers need to know – improve Guest comment cards Fine-dining – mystery shopper Managers walk around & talk to the guests!