2. 4
The World of Food and Beverages

3. Objectives Describe the types of commercial foodservice.
Describe the types of noncommercial foodservice.
Distinguish between commercial and noncommercial foodservice.
List the functions that all foodservices must perform.
continued

4. Objectives
Analyze how a restaurant concept distinguishes one restaurant from another.
Assess the importance of customer feedback.

5. Types of Foodservice Operations
Foodservice is the business of making and serving prepared food and drink
The two basic types of foodservice operations are commercial and noncommercial

6. Commercial Foodservice
Commercial foodservice businesses compete for customers
Four categories of commercial foodservice are
quick-service restaurants
full-service restaurants
catering
hotel and club foodservices

7. Quick-Service Restaurants
provide convenience, speed, and basic service at a low price
are self-service
Types include
fast-food restaurants
cafeterias
buffets
carryout restaurants

8. Fast-Food Restaurants
In a fast-food restaurant,
customers order food and pick it up at a counter
drive-through windows are common
menus are usually limited to a few items that can be prepared quickly
the dining area is small
Most use high-tech foodservice equipment

9. Cafeterias In cafeterias, food is Cafeterias are
displayed along a counter called a serving line
requested from servers and then carried by customers to their tables
Cafeterias are
large and capable of serving many customers at once
common in schools and hospitals

10. Buffets In buffets, Most buffets are food is displayed on tables
customers serve themselves and take the food to their tables
Most buffets are
all-you-care-to-eat
large and capable of serving many customers at once

11. Carryout Restaurants
Carryout restaurants prepare food for customers to take away and eat elsewhere
The restaurants may
provide some seating
offer delivery services
Carryout foodservice may be part of another business, such as a grocery store

12. Full-Service Restaurants
In full-service restaurants,
customers sit at a table and give their orders to a server
the server brings the food to the table
The two major categories are
fine-dining restaurants
casual

13. Fine-Dining Restaurants
emphasize the highest quality service, ingredients, décor, and atmosphere
have a relatively large number of employees per customer
have high prices
usually feature small restaurants
hire trained, experienced, professional chefs

14. Casual Dining Restaurants
Casual dining restaurants may
specialize in a single item, such as pizza or seafood
focus on ethnic cuisine, such as Italian or Chinese
cater to families and emphasize variety and comfort

15. Hotel and Club Foodservice
Hotels provide a variety of food and beverage services, from full-service restaurants to vending machines
Clubs usually
operate at least one dining room
have extensive catering facilities for weddings, reunions, and other social events

16. Catering
Catering
is the provision of food and service for a special event
usually involves feeding a large number of people at one time
provides guests with either all the same menu items or a limited selection
may be on-premise or off-premise

17. Recreation Businesses
Recreation businesses, such as sports arenas or movie theaters, often include foodservice
Foodservice at these businesses is often casual with a limited menu
Some recreation businesses do offer fine-dining services

18. Shopping Centers and Stores
A foodservice business may be located within other businesses, such as
shopping malls
department stores
bookstores
grocery stores
convenience stores

19. Transportation Centers
Foodservice is usually available in transportation centers such as
airports
railroad stations
bus terminals
highway plazas and truckstops
Foodservice operations can range from candy shops to fine dining

20. In-Transit Foodservice
In-transit foodservice may be found on airplanes, trains, and cruise ships
Foodservice may range from simple snacks to fine dining

21. Noncommercial Foodservice
Noncommercial foodservice is supported or subsidized by a host company or organization
Examples are foodservice operations in
schools, which may have in-house foodservice or contract foodservice
hospitals and other health care facilities
places of employment
the military
prisons

22. Functions in Foodservice
Menu planning
Production
Service
Purchasing and receiving
Food safety and sanitation
Management
Marketing and sales
Human resources
Accounting
Security
Safety and emergency procedures
Engineering and maintenance

23. Restaurant Concepts
A restaurant concept, the whole idea of the restaurant or restaurant chain, includes
theme
location
décor
ambience
service style
The market can be broken up into market segments to help identify the target market

24. Customer Feedback Three ways of obtaining customer feedback:
guest comment cards
mystery shoppers
managers speaking with guests

25. Chapter 4 Review What is foodservice?
the business of making and serving prepared food and drink
Name four categories of commercial foodservice.
quick-service restaurants, full-service restaurants, catering, hotel and club foodservices
continued

26. Chapter 4 Review
Cafeterias in schools and workplaces are examples of _____ foodservice.
noncommercial
Name three ways foodservice managers can obtain customer feedback.
guest comment cards, mystery shoppers, talking with guests