Chap 1 The Foodservice Industry Introduction 餐飲業介紹 Chap 1 p.1-28

The importance of the foodservice industry p.2 Foodservice outlets The second largest workforce 1/3 adults had been employed 1/2 population are customers daily 218/365 days used commercially prepared meals Revenues % increased

The Foodservice History History, scope, trends Roots, sizes, types of operations Similarities vs. differences Customers: traveling population

History of the foodservice industry Q: 先有 inn(tavern)? 還是先有 restaurant? Inn/tavern 客棧 / 酒館 Restaurant 餐廳 / 飲食店 Train station? Bus stop? Q: Pub? Q: Smorgasbord cafeteria ?

Classifications of the foodservice industry 何謂 NRA? P National Restaurant Association 國際餐飲協會 何謂 commercial foodservice operations? 何謂 noncommercial foodservice operations?

Commercial foodservice operations Commercial eating and drinking places For profit To earn revenues in excess of expenses so as to provide a financial return to investors and owners. Differ in type of service, type of food, decor, and prices.

Noncommercial foodservice operations Offer food and drink To cover the expenses of the operation To provide $ for replacement/repair Maintain budget For convenience For cost saving For benefit

Foodservice industry Commercial operations For profit Eating places Food contractors Noncommercial foodservice operations For convenience For cost saving For benefit Institutional market Food contractors

Food contractors 合約代理經營者 They are hiring outside contractors to provide foodservice within their facilities. Host Advantage? Disadvantage? Contractor Advantage? Disadvantage?

The common denominator factors: p.7-12 Utility versus pleasure Service and menu price Food preparation method Menu development Frequency of change Types of offerings Size of menu

The common denominator factors: p.7-12 Utility versus pleasure #1 小組介紹 Vending machines Fast-food operation Cafeterias Coffee shops Family restaurants Dinner houses Luxury restaurants

The common denominator factors: p.7-12 Service and menu price #2 小組介紹 Table service 餐桌服務 Counter service 吧台服務 Tray service 托盤服務 Room service 客房餐飲服務 Self service 自助服務 (cafeteria 簡速餐服務, buffet 自助餐服務 ) Takeout 外賣服務 Vending machine 自動販賣機服務 Refreshment Stands Service 小吃攤服務 Drive-In Service 汽車點餐服務

The common denominator factors: p.7-12 Food preparation method #3 小組介紹 Scratch 現點現做 Convenience items 半成品 Using convenience items will result in greater food cost but lower labor cost. Make-or-buy decision

The common denominator factors: p.7-12 Menu development Fixed menu / cyclical menu À la carte menu / table d’hôte menu Limited menu / extensive menu Frequency of change #4 小組介紹 Type of offerings #5 小組介紹 Size of menu #6 小組介紹

In what country and in what year was the first restaurant opened? P.12 a. Italy, 1802 b. France, 1765 c. England, 1621

The common denominators of restaurants: p.3-4 Group I. Commercial Restaurant Services (Business market, for-profit) ($436.9) Eating places ($341.8) Managed Service (by food contractors) ($31.6) Lodging Places (by food contractors) ($25.2) Group II. Non-commercial Restaurant Services (Institute Market, food contractors) ($37.1) Group III. Military Restaurant Services ($1.8) Total: $475.8

Group I. Eating places Full-service restaurant #7 小組介紹 Table service A variety of food items Independently owned and operated Raw materials + high skill = high labor Food + drink + show = high price Leisure service + skill = high tips Low turnover rate

Group I. Eating places Fast-food restaurant #8 小組介紹 Quick service High productivity + low labor skill High service speed + convenience Low price but limited menu choice Sit-down, walk-up (take-out), drive- through High turnover rate

Group I. Eating places Commercial cafeterias #9 小組介紹 Customer self-service Kitchen pre-prepared food Present on steam tables More menu choices Price? Depends! Buffet?

Group I. Eating places Social caterers (banquet) Cook food here  serve food there Equipment? Labor? Price? Time?

Group I. Eating places Snack & nonalcoholic bars #10 小組介紹 Ice cream/frozen yogurt store Delicatessen (Deli) Stands? Curbside takeout? Coffee shop Bar, tavern, Pub

Group I. Managed Service (by food contractors) Manufacturing & industrial plants Commercial & office buildings Health care sites (hospitals & nursing homes) Colleges & universities (# 1 小組 ) Primary & secondary schools (# 2 小組 ) In-transit restaurant services (airlines, trains) (# 3 小組 ) Recreational & sports centers (# 4 小組 )

Group I. Lodging Places (by food contractors) Hotel & other accommodation restaurants #5 小組介紹 Restaurants Room service Catering Banquet/wedding Coffee shop Community events Business meetings

Group I. Retail-host restaurants #6 小組介紹 In-house restaurant (operating in a big mall) Sogo 百貨公司美食 街 Tai-mall 台茂美食 街 Q: one-stop shopping? Rt-mart 大潤發賣場 Cosco 好市多超市 7-11 便利超商 OK 便利超商

Group I. Lodging Places (by food contractors) Recreation & sport sites (# 7 小組 ) Mobile caters Vending & non-store retail (# 8 小組 ) (automats)

Group II. Non-commercial Restaurant Services (Institute Market, food contractors) Employee restaurant services Schools (public & parochial elementary, secondary) Colleges & universities TransportationHospitals & nursing homes Clubs, sporting, and recreational camps Community centers (# 9 小組 ) Penal institutions (# 10 小組 ) Casino

Group II. Noncommercial foodservice operations Employee dining operations Taxable benefit, convenience, cost saving, avoid traffic

Group II. Noncommercial foodservice operations College, university, and school foodservice Provide meals (rooms) for students Either contractor or school department Offer more meal and food choices Government school lunch program Captive audience? P.11 Meal cards? BOT?

Group II. Noncommercial foodservice operations Hospital foodservice Patients diet Employees diet Visitors diet

Group III. Military Restaurant Services Officers’ and NCO clubs (open mess) Military exchanges Penal place

Commercial or noncommercial foodservice operations Institutional sites (Not independent ownership) 政府採購法

Department of Restaurant, Hotel & Institutional Management (RHIM)