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Published byBruno Gilbert Modified over 9 years ago
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Chapter 1 Section 1
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This industry has annual sales of over $550 billion dollars There are more than 945,000 restaurants in the United States This industry employs more than 13 million people.
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Over 57% of foodservice employees are women The foodservice industry includes restaurants, catering, cruises, stadiums, and retail
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The foodservice industry can be broken up into many different segments Family Dining/Full Service Casual Dining/Full Service Fine Dining/Full Service Quick Service Quick-Casual
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Serving staff provides service and the order is taken while the patron is seated. Patrons pay after they eat Price range $10 or less
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Serving staff provides service at the table, and the order is taken while the patron is seated. Patrons pay after they eat. Price Range $10-25
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Serving staff provides service at the table, and the order is taken while patrons are seated. Patrons pay after they eat. Price Range $25 or more
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Establishments primarily engaged in providing foodservice where patrons generally order or select items while standing and pay before eating Price range $3-6 per item or value meal
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Quick casual restaurants are defined as attractive and comfortable establishments serving freshly prepared, wholesome quality foods in a reasonably fast food format Price Range $7-9
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In the catering and banquet segment the menu is chosen by the host for a specified number of people.
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Retail stores offer prepared meals that can be eaten in the store or taken home. This includes supermarkets, convenience stores, and specialty shops
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The food offered at stadiums stretches from the peanuts in the stands to fine dining in the luxury suites.
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Look at the chart on page 8 of your text book Working in pairs or groups of no more than 3 list as many restaurants/food service operations as you can in the 5 categories listed in the chart. You will turn this in with your notes
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