1. Discovering Hospitality and Tourism, 2nd Ed.© 2008 Pearson Education, Inc. Ninemeier and PerdueUpper Saddle River, NJ 07458 Vending Services Help Organizations They supplement manual foodservices. They provide food/beverage products when manual foodservices cannot be cost- justified. Vending services may be available from one or two or, alternatively, an extensive bank of vending units. O.H. 21.1

2. Discovering Hospitality and Tourism, 2nd Ed.© 2008 Pearson Education, Inc. Ninemeier and PerdueUpper Saddle River, NJ 07458 Advantages of Vended Services Convenient access for employees and guests to food and beverage products at any time The ability to offer food and beverage services to employees and guests at little or no cost Little, if any, capital costs to the organization Fast service and a wide variety of product selection Reduced need to offer manual services at less than optimally desired times O.H. 21.2

3. Discovering Hospitality and Tourism, 2nd Ed.© 2008 Pearson Education, Inc. Ninemeier and PerdueUpper Saddle River, NJ 07458 Potential Disadvantages to Vending Services Service is impersonal; there is no contact with foodservice personnel. It is not generally possible to provide the wide variety of prepared food items available in manual foodservices. Employees with previous access to manual foodservices may not readily accept the change to vended services. O.H. 21.3

4. Discovering Hospitality and Tourism, 2nd Ed.© 2008 Pearson Education, Inc. Ninemeier and PerdueUpper Saddle River, NJ 07458 Possible Organization of a Large Vending Company O.H. 21.4

5. Discovering Hospitality and Tourism, 2nd Ed.© 2008 Pearson Education, Inc. Ninemeier and PerdueUpper Saddle River, NJ 07458 Functional Areas of All Vending Organizations Sales Accounting Operations Services Warehousing Machine Maintenance Route Service Tasks O.H. 21.5

6. Discovering Hospitality and Tourism, 2nd Ed.© 2008 Pearson Education, Inc. Ninemeier and PerdueUpper Saddle River, NJ 07458 Behind the Scenes in Vending Operations: Getting Ready for Sales O.H. 21.6

7. Discovering Hospitality and Tourism, 2nd Ed.© 2008 Pearson Education, Inc. Ninemeier and PerdueUpper Saddle River, NJ 07458 Vending Products Sold Should Match Vending Revenues Received O.H. 21.7

8. Discovering Hospitality and Tourism, 2nd Ed.© 2008 Pearson Education, Inc. Ninemeier and PerdueUpper Saddle River, NJ 07458 O.H. 21.8

9. Discovering Hospitality and Tourism, 2nd Ed.© 2008 Pearson Education, Inc. Ninemeier and PerdueUpper Saddle River, NJ 07458 A Close Look at Vending Route Managers and Route Drivers O.H. 21.9

10. Discovering Hospitality and Tourism, 2nd Ed.© 2008 Pearson Education, Inc. Ninemeier and PerdueUpper Saddle River, NJ 07458 Vending Machine Products Snacks (glass front) Canned and bottled soft drinks and alternative beverages Cupped soft drinks (postmix) Hot drinks (coffee, hot chocolate, tea, and related beverages) Refrigerated foods Frozen foods Units that vend combinations of the above O.H. 21.10

11. Discovering Hospitality and Tourism, 2nd Ed.© 2008 Pearson Education, Inc. Ninemeier and PerdueUpper Saddle River, NJ 07458 Challenges for Vending Managers Health initiatives around the nation Consolidation of suppliers, manufacturers, and operators Smaller account size is now the norm Technology O.H. 21.11