1. Journal Entry: Monday 09/27/2010
LIST different types of foodservice categories

2. Journal Entry: Wednesday 09/29/2010
If you could start your OWN Food Service business what would it be and why?
EXPLAIN your business in detail

3. The World of Food and Beverage
Chapter 4

4. Commercial Foodservice
COMMERCIAL FOODSERVICE consists of food and beverage businesses that compete for customers. These businesses are designed to make a profit.
COMMERCIAL food and beverage businesses can be organized into four categories:
1. Quick-Serve Restaurants
2. Full-Service Restaurants
3. Catering
4. Hotel and Club Foodservice

5. Quick-Service Restaurants
A Quick-Service Restaurant provides customers with convenience, speed, and basic service at low prices.
A major feature of Quick-Service Restaurants is self-service.
The customers help themselves, usually by carrying their food o their tables.
Quick-Service Restaurants include fast-food restaurants, cafeterias, buffets, and carryout restaurants.

6. Fast-Food Restaurants
A Fast-Food Restaurant generally has a counter where you place your order and wait for it. You then pick up your order, pay for it, and either carry it to a table or take it with you.
Fast-Food Restaurants often have drive-through windows that provide faster service for people who are either in a hurry or who don’t want to get out of their cars.
Fast-Food Restaurants generally have the following characteristics:
a small number of menu items (usually fewer than 20),
items that can be prepared in three to five minutes,
small dining rooms,
high-tech foodservice equipment.
Examples include McDonald’s, Taco Bell, TCBY, Milwaukee Joe’s, Dunkin’ Donuts, and Starbucks.

7. Cafeterias
A Cafeteria is foodservice in which the food is displayed along a counter called a serving line.
Servers are stationed along the serving line. The customers take trays and walk along the serving line.
When they see a food they want, they ask the server. The server serves them the food.
The customer then puts the dishes on the tray and takes it to a table.
Examples: Luby’s Cafeteria and Furr’s Cafeteria

8. Buffets A BUFFET consists of food displayed on tables.
Servers keep the displays of food stocked with food items.
Customers walk around and serve themselves.
They then take their food to a table.
Examples: Old Country Buffet, and New China Buffet

9. Carryout Restaurants
A CARRYOUT RESTAURANT specializes in preparing food for customers to take with them to eat at home or elsewhere.
Carryout restaurants may provide some seating, but the major function and focus is food to carry out.
These restaurants make eating at home convenient because the food is already prepared.
Examples: Boston Market, Domino’s, Eatzie’s

10. Full-Service Restaurants
A FULL-SERVICE RESTAURANT is a restaurant in which customers are seated at a table, give their orders to a server, and are served their food at the table.
The TWO major categories of full-service restaurants are:
1. Fine Dining
2. Casual Dining

11. Fine-Dining Restaurants
A FINE-DINING RESTAURANT emphasizes the highest quality in service, ingredients, and atmosphere.
Service is lavish, with a relatively large amount of employees per customer.
Prices are very high
Most fine-dining restaurants have professional chefs on staff.
Examples: The Eiffel Tower Restaurant in Paris, Star Canyon in Dallas, and Masa in San Francisco

12. Casual Dining Restaurant
CASUAL DINING RESTAURANTS include all full-service restaurants that are NOT the fine-dining category.
These restaurants range from budget to expensive, and from more casual to more formal.
Types of casual dining restaurants include:
Single-Item Restaurants,
Ethnic Restaurants,
Family Restaurants.

13. Catering
CATERING is the provision of food and services for a special event.
Catering usually involves feeding a large number of people at one time. Guests either all eat the same menu items or have a limited selection.
Special events can be divided into TWO categories:
1. Business Special Events and
2. Social Special Events.
BUSINESS Special Events include conventions, business meetings, receptions, award dinners, and company holiday parties.
SOCIAL Special Events include birthday parties, weddings, proms, anniversaries, holiday celebrations, graduations, reunions and charity events.
Catering can also include civic functions, such as a city summer festival or an art fair.

14. Catering Continued … There are TWO types of catering:
1. On-Premise and
2. Off-Premise
On-Premise Catering takes place at the caterer’s place of business. The caterer may have a banquet hall with an attached kitchen.
On-Premise Catering also takes place at hotels and restaurants.
Off-Premise Catering occurs when the function is held away from the caterer’s place of business.
Off-Premise Catering is done for picnics, churches, clubs, and private homes.

15. Hotel and Club Foodservice
A HOTEL may have a bar in the lobby, a family-style restaurant, and elegant fine-dinning restaurant, a soft-serve ice cream shop, sandwich service by the swimming pool, room service, and catering services
Private CLUBS were developed to meet the social and leisure needs of their members.
CLUBS can be divided into these groups: Country Clubs, City Clubs, Yacht Clubs, Health Clubs, Faculty Clubs, and Hunt Clubs.
Most clubs operate at least one dinning room.
They usually have extensive catering facilities.
Members commonly hold weddings, reunions, or other social events in these facilities.

16. Institutional Foodservice
INSTITUTIONAL FOODSERVICE consists of foodservice provided to customers in an institution.
An INSTITUTION is a place such as a school, hospital, the military, or prison.
Institutional foodservices mainly serve customers who are not able or don’t have time to seek a commercial food and beverage business.
Institutional foodservices can be managed in TWO ways: In-House and Contract.
In-House Foodservice is run by the institution itself.
Contract Foodservice is a type of foodservice in which the institution hires an outside foodservice company to run its foodservice.
Institutional foodservice can be organized into THREE categories: School, Health Care, and Business.
Each institution decides for itself whether to develop in-house foodservice or to use contract foodservice.

17. School Foodservice
SCHOOL FOODSERVICE consists of meals that are served to students who attend school.
Schools include all types of educational institutions such as child care centers, public schools, colleges, universities, technical schools, and summer camps.

18. Health Care Foodservice
HEALTH CARE FOODSERVICE is foodservice that takes place in hospitals, nursing facilities, and assisted-care residences.
Residents of these facilities usually eat all their meals at the institution.
The food served must provide all the calories and nutrients that patients need to restore and maintain health.

19. Business Foodservice
BUSINESS FOODSERVICE consists of foodservice provided in a business for the convenience of people who work at the business.
An example of business foodservice is the employee cafeteria in an office building or factory.
This category also includes foodservice for the military and prisons.
Foodservice in a business must be inexpensive for workers, yet of good quality and variety.

20. Foodservice within a Consumer Business
A FOODSERVICE within a CONSUMER BUSINESS is a food and beverage business located in a consumer business, such as movie theatre, sports arena, or museum.
The foodservices within a consumer business help the consumer business provide better customer service.
By providing foodservice within the business, the customers have a better experience.
Foodservices within consumer businesses can be grouped into THREE categories: Recreation, Retail and Transportation.

21. Recreation
RECREATION foodservice included all foodservice offered as part of a recreation business.
Examples include sports arenas, zoos, movie theatres, and museums.

22. Retail
RETAIL foodservice includes all foodservice offered as part of a retail store or shopping center.
RETAIL foodservices can be found in shopping malls, individuals retail stores, bookstores, grocery stores, gas stations, truck stops, and convenience stores.
These food outlets are mainly fast food restaurants that are clustered in one area of the mall. They are designed for convenience and quick service for hungry shoppers.

23. Transportation
TRANSPORTATION foodservice can be divided into TWO categories:
1. Foodservice on the transportation
2. Foodservice in the transportation station
Foodservice on the Transportation
Examples of foodservice on the transportation include airplane food, dining cars on long-distance trains, and foodservices on cruise ships
Foodservice in the Transportation Station
Examples of foodservice in the station include restaurants at airports and railroad stations.
Foodservice in the station is designed for travelers.

24. Restaurant Concepts
A RESTAURANT CONCEPT is the whole idea of the restaurant or the restaurant chain
The restaurant concept includes the following:
1. Theme
2. Target Market
3. Location
4. Décor
5. Ambiance
6. Service Style of Restaurant

25. Restaurant Concepts Continued …
A THEME is a specific idea around which something is organized.
In a restaurant, the theme organizes everything the restaurant does. The THEME is carried out in the décor of the restaurant, the uniforms that the servers wear, the type of food it serves, and the look of the menu.
AMBIANCE is the feeling or mood associated with a particular place.
AMBIANCE is also called atmosphere. Examples of ambiance include romantic, elegant, casual. Homelike, fun, and sports.
AMBIANCE is created by the décor of the restaurant and the menu, table setting, music and lighting.

26. Restaurant Concepts Continued …
A MARKET consists of all the people who could potentially buy what you are selling. In the food and beverage industry, the market consists of everyone who eats and drinks.
The GOAL of every business is to meet the needs of the market.
It is more useful to divide the market into subgroups with similar needs. These subgroups are called MARKET SEGMENTS.
MARKET SEGMENTS is a subgroup of a large market; a market segment has similar needs and wants for the product you are selling.
Your TARGET MARKET is the market segment that you choose to target. The TARGET MARKET is the one whose needs you strive to meet.

27. PART 2: The Food and Beverage Industry (Chapters 4, 5, 6, 7 and 9)
Vocabulary Time
PART 2:
The Food and Beverage Industry
(Chapters 4, 5, 6, 7 and 9)

28. Journal Entry: MONDAY 10/04/2010
What is your FAVORITE restaurant to eat at?
WHY? EXPLAIN your reasoning

29. Chapter 4 Review: The World of Food and Beverage
Students will use the Hospitality Textbooks to answer the Review question on page
They will use the information gathered to study for their TEST.