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FOOD AND BEVERAGE MANAGEMENT
“THE FOOD SERVICE INDUSTRY” Mehmet Emek
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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
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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 LO1
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A) Profit Oriented Sectors - Independents (Single Unit)
-Chain Restaurants (Multi-Unit) - Franchises *Franchisee *Franchisor B) The Cost Prevision Sector - Management Companies LO1
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Products of Food Service Industry
Products have two dimensions: Features The physical characteristics of the product Benefits The satisfaction of the customer LO1
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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
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The satisfaction may be: - Physiological needs - Economical needs - Social needs - Psychological needs - Convenience needs LO1 Mehmet Emek
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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
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People in Food Service —Top Managers OR A) Managers Line Managers
— Middle Managers —Supervisors OR Line Managers Staff Managers LO2
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B) Production Personnel
Chefs Cooks Assistant cooks Pantry Service Assistants Stewards Storeroom and Receiving Employees Bakers LO2 Mehmet Emek
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C) Service Personnel Dining Room Managers Host/Captains/Maitre d’s
Food Servers Buspersons Bartenders Service Bartender Beverage Servers Cashiers LO2
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Organization Chart for a Restaurant
MEHMET EMEK LO2
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