1. Discovering Hospitality and Tourism, 2nd Ed.© 2008 Pearson Education, Inc. Ninemeier and PerdueUpper Saddle River, NJ 07458 Alternative Types of Commercial Foodservice Operations O.H. 14.1

2. Discovering Hospitality and Tourism, 2nd Ed.© 2008 Pearson Education, Inc. Ninemeier and PerdueUpper Saddle River, NJ 07458 Unique Features of Family- Service Restaurants A significant emphasis on comfort foods rather than on themes Child-friendly, with many high or booster chairs, several kids’ menus or menu items, and pre-meal games Relatively fast table service A relatively extensive menu with lower prices than midscale restaurants O.H. 14.2

3. Discovering Hospitality and Tourism, 2nd Ed.© 2008 Pearson Education, Inc. Ninemeier and PerdueUpper Saddle River, NJ 07458 More Unique Features of Family-Service Restaurants California-style menus that feature breakfast, lunch, and dinner items during the entire time that the restaurant is open A de-emphasis on the sale of alcoholic beverages Sit-down counter spaces: Many properties provide stools at a counter in addition to chairs at tables Long hours of operation: Many properties are open from early morning to late at night; some are open 24 hours daily O.H. 14.3

4. Discovering Hospitality and Tourism, 2nd Ed.© 2008 Pearson Education, Inc. Ninemeier and PerdueUpper Saddle River, NJ 07458 Who Visits Family-Service Restaurants? Travelers who desire menu items other than those offered by quick-service restaurants Families with children Guests who prefer to dine in an alcoholic- free environment Persons desiring foodservices when many properties are closed Elderly and other persons on a budget and/or who desire “homestyle” food Community/civic service groups who desire foodservice as part of their meeting agenda O.H. 14.4

5. Discovering Hospitality and Tourism, 2nd Ed.© 2008 Pearson Education, Inc. Ninemeier and PerdueUpper Saddle River, NJ 07458 Organization Chart for a Family- Service Buffet Restaurant O.H. 14.5

6. Discovering Hospitality and Tourism, 2nd Ed.© 2008 Pearson Education, Inc. Ninemeier and PerdueUpper Saddle River, NJ 07458 Organization Chart for a Family- Service Table-Service Operation O.H. 14.6

7. Discovering Hospitality and Tourism, 2nd Ed.© 2008 Pearson Education, Inc. Ninemeier and PerdueUpper Saddle River, NJ 07458 Guest-Related Advantages of Buffets Flexibility. They can select the items and the amount of each item that they desire to eat. Value. Guests believe they receive a bargain when, regardless of how much they take, the price is the same. Unlimited food. All items displayed are available for guest selection and appear to be available in limitless amounts. Speed and convenience. There is no production waiting period as occurs when guests place orders with servers. O.H. 14.7

8. Discovering Hospitality and Tourism, 2nd Ed.© 2008 Pearson Education, Inc. Ninemeier and PerdueUpper Saddle River, NJ 07458 Tactics for Managing Buffet Food Costs Forecast guest counts accurately to estimate production needs Have the philosophy that food costs can be controlled “Learn from the garbage can” Analyze/improve the menu Use basic food preparation/service tactics O.H. 14.8