the world of food and beverages. objectives: describe the four types of commercial foodservice ...
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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
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!!
Types of Foodservice Businesses
Many ways to categorize Consumers:
Price Service
The industry: Two main
Commercial Institutional
Third: Foodservice w/in a consumer business
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
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
Quick-Service Restaurants
Provides consumers with convenience, speed & basic service @ 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
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
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
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
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
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
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
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
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
Catering – 2 Types
On-premise 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
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
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 – Aramark @ MSU
Institutional Foodservice
Organized into 3 categories School Health Care Business
Each decides for itself in-house or contract
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
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
Business Foodservice
Provided in a business for the convenience of people who work at the business Cafeteria @ 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
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
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
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 Restaurants @ airports or railroad/train stations Designed for travelers Quick and/or nice, relaxing meals
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
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,
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