0. FOOD AND BEVERAGE MANAGEMENT
“THE FOOD SERVICE INDUSTRY”
Mehmet Emek

1. Learning Objectives:
1- Identifying segments of the food service industry and its products
2 - Identifying and discussing three levels of Management, Production and Service Personnel of a Food and Beverage Operation
Mehmet Emek

2. The Food Service Industry tends to be separated into two sets of sectors: A) Profit Oriented Sectors - Commercial Operations- Main objective is to maximize their profit level B) The Cost Prevision Sector - Institutional Operations- Main objective is to minimize their cost level
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3. A) Profit Oriented Sectors - Independents (Single Unit)
-Chain Restaurants (Multi-Unit) - Franchises *Franchisee
*Franchisor
B) The Cost Prevision Sector - Management Companies
LO1

4. Products of Food Service Industry
Products have two dimensions:
Features
The physical characteristics of the product
Benefits
The satisfaction of the customer
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5. The food service industry’s products may be defined as the set of satisfactions or dissatisfactions which customer receives from a food service experience
LO1
Mehmet Emek

6. The satisfaction may be: - Physiological needs - Economical needs - Social needs - Psychological needs - Convenience needs
LO1
Mehmet Emek

7. What is management ? Resources
Using what you’ve got -resources-to do what you want to do -attain organisational objectives
Resources
People
Money
Time
Energy
Product
Equipment
LO2
Mehmet Emek

8. People in Food Service —Top Managers OR A) Managers Line Managers
— Middle Managers
—Supervisors OR
Line Managers
Staff Managers
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9. B) Production Personnel
Chefs
Cooks
Assistant cooks
Pantry Service Assistants
Stewards
Storeroom and Receiving Employees
Bakers
LO2
Mehmet Emek

10. C) Service Personnel Dining Room Managers Host/Captains/Maitre d’s
Food Servers
Buspersons
Bartenders
Service Bartender
Beverage Servers
Cashiers
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11. Organization Chart for a Restaurant
MEHMET EMEK
LO2