1. THE WORLD OF FOOD & BEVERAGES Ch. 4 HS

2. FOOD & BEVERAGE  Food & Beverage Business – prepares, packages, serves, sells or provides food for people to eat  AKA Foodservice  Range from small to large

3. RESTAURANT CONCEPTS  Restaurant Concept – is the whole idea of the restaurant or the restaurant chain  Theme – is a specific idea around which something is organized  Ambiance – is the feeling or mood associated with a particular place  AKA atmosphere

4. TYPES OF FOODSERVICE BUSINESSES Section 1

5. COMMERCIAL FOODSERVICE (1)  Commercial Foodservice – consists of food and beverage businesses that compete for customers  Restaurant – a business establishment where meals or refreshments can be purchased

6. QUICK SERVICE RESTAURANTS  Quick-Service Restaurant – provides customers with convenience, speed and basic service at low prices  Major feature is self-service  Have few employees in relation to the number of people served  Fast-Food Restaurants – has a counter where you place your order and wait for it  Cafeterias – foodservice in which the food is displayed along a counter called a serving line  Buffets – consists of food displayed on tables  Carryout Restaurants – specializes in preparing food for customers to take with them to eat

7. FULL SERVICE RESTAURANT  Full-Service Restaurant – a restaurant in which customers are seated at a table, give heir orders to a server, and are served their food at the table  Fine-Dining – emphasizes the highest quality in service, ingredients, and atmosphere  Casual-Dining – includes all full-service restaurants that are not in the fine-dining category

8. CATERING  Catering – is the provision of food and service for a special event  Special event categories: business and social  Two-Types of catering:  On-Premise – take place at the caterer’s place of business  Off-Premise – occurs when the function is held away from the caterer’s place of business

9. INSTITUTIONAL FOODSERVICE (2)  Institutional Foodservice – consists of foodservice provided to customers in an institution  Institution – is a place such as a school, hospitality, the military or prison  Mainly serve customers who are not able or don’t have time to seek a commercial food and beverage business  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

10. INSTITUTIONAL FOODSERVICE (2)  School Foodservice – consists of meals that are served to students who attend school  Health Care Foodservice – is foodservice that takes place in hospitals, nursing facilities, and assisted care residences  Business Foodservice – consists of foodservice provided in a business for the convenience of people who work at the business

11. FOODSERVICE WITHIN A CONSUMER BUSINESS (3)  Foodservice Within a Consumer Business – a food and beverage business located in a consumer business  Share characteristics of commercial and industrial foodservice  Recreation Foodservice – includes al foodservice offered as part of a recreation business  Retail Foodservice – includes all foodservice offered as part of a retail store or shopping center  Transportation Foodservice – can be divided into two categories:  Foodservice on the transportation itself and foodservice in the transportation station

12. FUNCTIONS IN FOODSERVICE Section 2

13. 12 FUNCTIONS  Menu Planning  Production  Service  Purchasing & Receiving  Food Safety and Sanitation  Management  Marketing & Sales  Human Resources  Accounting  Security  Safety & Emergency Procedures  Engineering & Maintenance