1. Warm Up Define and Describe Fast Food Restaurant.
Get your chapter 4 terms and examples sheet out
Today:
Review and take notes on Chapter 4 terms and examples

2. Food and Beverage Industry
The National Restaurant Association reports that there are 858,000 food and beverages businesses in the U. S.
1. A food and beverage business prepares, packages, serves, sells, or provides food for people to eat.
They range from small to large—
could be a person who sells ice cream
could be a restaurant that serves 1000 meals a day.
They are found in hotels, cruise ships, schools, hospitals, airlines, trains, and employee cafeterias
Some grocery stores provide foodservice like a salad,soup bar or prepared meals.

3. Types of Foodservice Businesses
It depends on who you ask:
Customers say: Many ways to categorize---
by price — budget, $ moderate, $$ expensive $$$ Very expensive $$$$
type of service ----
self-serve
sit-down service

4. Types of food service: Food and Beverage industry says :
1. commercial—MacDonald’s
2. institutional---school/hospital
3. food service within a consumer business---- Ranger Game, Mavs

5. Definitions for terms:
Commercial foodservice - food and beverage businesses that compete for customers
Institutional foodservice - a food service that provides food to customers in an institution

6. catering- the provision of food for a special event
Contract foodservice - type of foodservice in which the institution hires an outside foodservice company to run its foodservice

7. Foodservice within a consumer business - a food and beverage business located in a consumer business
Quick-service restaurant- restaurant that provides customers with convenience, speed and basic service at low prices.

8. fast-food restaurant - quick serve that has a counter where a person places his order and waits for it.
----Usually small # of menu items
----can be prepared in 3-5 min.
----small dining room
----high tech foodservice equipment

9. Cafeteria - foodservice where food is displayed along a counter called a serving line, and customers walk along with a tray and request food that they want.
Buffet - food displayed on tables and customers walk around and help themselves

10. carry-out restaurant - restaurant that specializes in preparing food that customers take with them to eat at home or elsewhere.
Full service restaurant - where customers are seated at a table, give their orders to a waiter, and are served their food at the table.

11. 13. fine-dining restaurant - emphasizes the highest quality in service, ingredients, and atmosphere.
14. Casual dining restaurant - this is all the full-service restaurants that are not in the fine-dining category.

12. Restaurant concept-
the theme
target market
décor
ambiance
and service style

13. ambience- the feeling or mood associated with a particular place; also called atmosphere
Market – all the people that could potentially buy what is being sold

14. Market segment - a subgroup of a larger market with similar needs and wants of the product being sold.
Target market - the market segment that you choose to target. It is the market whose needs you strive to meet.