1. THE WORLD OF FOOD AND BEVERAGES

2. Objectives: Describe the four types of commercial foodservice
Describe the three types of institutional foodservice
Analyze foodservice within a consumer business
List the functions that all foodservice must perform
Analyze how a restaurant concept distinguishes one from the other
Explain the importance of customer feedback

3. Food & Beverage Segment
According to the National Restaurant Association – over 925,000 food & beverage US
FOOD & BEVERAGE BUSINESS – prepares, packages, serves, sells or provides food for people
Foodservice
They’re everywhere!!

4. Types of Foodservice Businesses
Many ways to categorize
Consumers:
Price
Service
The industry:
Two main
Commercial
Institutional
Third:
Foodservice w/in a consumer business

5. Commercial Foodservice
Food & beverage businesses that compete for customers
Designed to make a profit
Olive Garden
Dunkin’ Doughnuts
Organized into 4 categories:
Quick service restaurants
Full-service restaurants
Catering
Hotel & club foodservice

6. As a table, Poster Title – Commercial Foodservice
Divide into four sections
Label each section as the name of the 4 categories
Hang up on the wall – we will come back to it

7. Quick-Service Restaurants
Provides consumers with convenience, speed & basic low price
Major feature – self service
Carrying food to table
Few employees – in relation to # served
4 categories:
Fast-food restaurants
Cafeterias
Buffets
Carry out restaurants

8. Poster Title - Quick service
Divide into 4 sections label w/the categories

9. Fast food Restaurants – Quick service
Generally has a counter where you place your order & wait for it
Pick it up, pay for it, carry it to table/take with you
Drive thru window
Faster service
Don’t have to get out of car
Characteristics:
Small # of menu items (20 or fewer)
Items can be prepare in 3 – 5 minutes
Small dining rooms
High tech foodservice equipment

10. On you poster Define fast food restaurants List fast food restaurants
Draw fast food restaurants

11. Cafeterias - Quick service
Foodservice in which the food is displayed along a counter called a serving line
Servers are stationed along the line
Trays – walk – want it = server serves it – pays for it – table
Often large & capable of serving many at once
Most common in institutional foodservice, but some in commercial
Lub’s Cafeteria & Furr’s Cafeteria

12. Poster
Define cafeteria
List/draw different cafeterias

13. Buffets - Quick service
Consists of food displayed on tables
Servers – keep food stocked
Customers – walk around & serve their self
Servers – serve coffee & drinks, remove dirty dishes
Large & capable of serving many

14. Poster
Define buffets
List/draw different buffets

15. Carry Out Restaurants Quick service
Specializes in preparing food for customers to take with them to eat
May provide some seating, but focus – carry out
Some offer delivery
Delicatessens, grocery stores, & some full service offers this – higher quality
Located w/in cities

16. Poster
Identify Carry out restaurants
List/draw different ones

17. Small Quiz
You need:
Paper
Pencil
Write your name & wait

18. Full-Service Restaurants
Customers are seated at a table, give orders to servers, are served food at the table
Some have quick service features
Major focus – table service, food brought to the table by a server
Two major categories
Fine dining
Casual

19. Fine-Dining restaurants
Emphasizes the highest quality in service, ingredients, & atmosphere
Service – lavish
Large # employees per customer
Prices – very HIGH
Usually small – seating fewer than 100 customers
Most – professional chefs – years of culinary training and experience
Only about 1%
The Eiffel Tower Restaurant – Paris
Le Francis – Wheeling, Illinios
Star Canyon - Dallas

20. Casual Dining All full service restaurants that are not fine dining
Many
Variety
Common – single item
Pizza
Steak
Pancakes
Seafood
Specializes in ethnic cuisine
Family restaurants

21. Catering The provision of food & services for a special event
Feeding a large # at one time
All guest eat same menu or limited selection
2 Categories
Business special events
Social special events
Also includes civic functions

22. Catering – 2 Types On-premise Off-premise Time Frame
Takes place at the caterer’s place of business
Hotels, restaurants, private clubs, churches
Off-premise
Functions held away from place of business
Must have special trucks/vans to transport food
Can operate out of hom
Time Frame
Work closely w/various people
Last minute changes

23. Hotel & Club Foodservice
Hotels – provide a wide array of food & beverage
Bar in lobby
Family-style restaurant
Elegant, fine dining
Room service
Clubs
12,000 + private clubs in US
Developed - meet social & leisure needs
Membership – invitation & FEE
Operate at least on dining
Extensive catering
Weddings, reunions, social events

24. The End of Commercial Foodservie

25. Institutional Foodservice
Foodservice provided to customers in an institution
Institution – school, hospital, military, prison
Customers are not able to and/or do not have time to seek commercial
Managed 2 Ways
In-house
Run by the institution itself
Here
Contract
Institution hires an outside foodservice company to run its foodservice
Example – MSU

26. Institutional Foodservice
Organized into 3 categories
School
Health Care
Business
Each decides for itself in-house or contract

27. School Foodservice
Consists of meals that are served to students who attend school
Child care centers
Public schools
Colleges/universities/technical schools
Summer camps
Contributes to students’ health & well being
Better learner w/proper nutrition
Breakfast & lunch
Occasional receptions, snacks, banquets, events
Many have arrangement w/commerical food services

28. Health Care Foodservice
Foodservice in hospitals, nursing facilities & assisted- care residences
Residents usually eat all meals there
Integral part of health care services
Must provide all calories & nutrients needed
Many patients require special diets
Also includes – services provided in senior citizens’ residences & retirement communities
Facility provides communal dining room
Usually one daily meal

29. Business Foodservice
Provided in a business for the convenience of people who work at the business
factory
Foodservice for military & prisons
Must be inexpensive, yet good quality & variety
Worker morale – affected by food
Employers often subsidize foodservice – to make more affordable

30. The End of Institutional Foodservice Compare & contrast institutional & commercial foodservice

31. Foodservice w/in a Consumer Business
Located in consumer business
Movie theater, sports arena, museum
Also know as – food & beverage operation or food & beverage outlet
Characteristics of both commercial & institutional
Many businesses will seek out brand-name foodservice
Helps the consumer business provide better customer service

32. Foodservice w/in a Consumer Business
Recreation
In a recreation business
Sports arenas, zoos, movie theaters, museums
Many sports & entertainment facilities offer fine-dining services
Retail
Part of a retail store or shopping center
Malls, individual retail store, bookstores, grocery stores, gas stations, truck stops, convenience stores
Many fast food
Food courts

33. Foodservice w/in a Consumer Business
Transportation
Foodservice on the transportation
Airplane food, dining cares on long-distance trains, cruises
Airplane kitchen – gallery – very small – food prepared near airport – transported by special truck
Amtrack – fast foods, snacks & beverages
Cruise ships known for wonderful food
Gourmet food – expert servers – extravagant midnight buffets
Foodservice in the transportation
airports or railroad/train stations
Designed for travelers
Quick and/or nice, relaxing meals

34. Functions in Foodservice
Each business is unique, but each one has the perform the same functions.
Small business – one person may perform many of
Large business – separate departments
Look at handout

35. Restaurant Concepts The whole idea of the restaurant chain
Theme – specific idea around which something is organized
Think prom, Sadie, Masquerade Ball
Hard Rock Café – rock & roll
Ambiance - the feeling or mood associated w/a particular place
Romantic, elegant, causal, homelike, fun, sports
Created by décor, menu, table setting, music & lighting
Market – all the people who could potentially buy what you are selling
Market segment – subgroup of a larger market
Age, interest & activities
Target group – market segment that you choose to target to!!
Major part
Location – where you are located
Décor - decoration on inside & out
Service style – polite, rude, full service,

36. Customer Feedback Extremely important In business – customer is KING
Many ways to test satisfaction
Food
Ambiance
Friendliness & courtesy of staff
Cleanliness of restaurant
Mangers need to know – improve
Guest comment cards
Fine-dining – mystery shopper
Managers walk around & talk to the guests!