HTM 130

THE FOODSERVICE INDUSTRY

CHAPTER 6

CHAPTER OUTLINE

• Foodservice Concepts• Restaurant Operations• Culinary & Foodservice Operations• Managed Service

FOODSERVICE CONCEPTS

• FINE DINING• THEME RESTAURANTS• CASUAL DINNERHOUSES• ETHNIC RESTAURANTS• FAMILY RESTAURANT• GRILL/BUFFET• QUICK SERVICE (QSR)• NEIGHBORHOOD/THIRD PLACES• COFFEEHOUSES• CATERING

FINE DINING• Haute cuisine• High level• White tablecloth• Communicates elegance, refinement &

atentiveness with guest

THEME RESTAURANT• Diner with an experience that evokes other times

& place• Most have table service• Memorable moment

CASUAL DINNERHOUSES

• Related to theme restaurant• Suitable for middle-income to dining out• Alcohol frequently served

ETHNIC RESTAURANT

• Tied to cultures from which they originated• Limited table service• Expencive or inexpencive• Reflect the variety & diversity of their culture

FAMILY RESTAURANTS

• Known as coffee shop• Offer table & counter service with limited menu• Suitable for children

GRILL/BUFFET

• Includes steakhouse chains that use buffet service & cafeterias

QUICK SERVICE (QSR)

• Largest foodservice industry• Known as fast food• A growing trend

NEIGHBORHOOD / THIRD PLACES

• Includes coffee shop, neighborhoods tavern & lunch counter

• Example third place in europe : o English pubo The french sidewalk caféo The german beer garden

COFFEEHOUSES• Fastest growing food service• Often located in urban areas

CATERING• Creativity had much to do catering’s success• Caterer have special advantage because they

know how many people and menus will be• Hospitals & school are beginning to used

foodservice utilities and staff

FORM OF SERVICE

• TABLE SERVICE• BUFFET SERVICE• BANQUET TABLE SERVICE• CAFETERIA SERVICE• FAMILY-STYLE SERVICE• ROOM SERVICE• QUICK COUNTER SERVICE• TRADITIONAL COUNTER SERVICE• TAKE-OUT SERVICE• DELIVERY SERVICE• CARHOP SERVICE• DRIVE-THROUGH SERVICE

TABLE SERVICE• Guest seated by host• Order are taken by server at table• Soiled dish are cleared by servers

BUFFET SERVICE• Associated with catered event where guest come

to buffet table

BANQUET TABLE SERVICE

• Ordinary table service• Brings food to the guest• Food may plated in central kitchen and move to

dining area

CAFETERIA SERVICE• Related with buffet service • Guest pick up their own food & take to their table• Have permanent service counter• Some cafeteria very similar to food courts

FAMILY-STYLE SERVICE

• Brings food items in large quantities for table with big guests

• Food passes from person to person likes family diner in home

• The menu is fix

ROOM SERVICE• Associated with hotels• Guest can order meals from menu & will brough

to their room• May available 24-H

QUICK COUNTER SERVICE

• Fast food restaurant utilize this service • The customer :

o stand at countero Place their ordero Payo Wait

TRADITIONAL COUNTER SERVICE

• Served by a counter person, often a short-order cook

TAKE-OUT SERVICE• Applied to customers who prefered to take food

home and eat it there

DELIVERY SERVICE• Where prepared food is brought to the customer’s

home.• Popularized by domino’s pizza• Also know as meals-on-wheels

CARHOP SERVICE• Originated with the ‘drive-in’ restaurant made

popular in 1940-1950s• Customers park their car and order their food• Orders called into an intercom.

DRIVE THROUGH SERVICE

• Familiar with quick-service restaurant• Usually a restaurant uses 2 windows, one for pay

and one for receive food

TYPES OF MENUS

• A la carte menus - offer individually priced• Table d’hote menus - offer one or more items

in fixed price• Du jour menus - items “of the day”• Tourism menus - used to attracted

tourists’ with special menus

• California menus - guest ordered whatever they want on menus at

any time of the day

MARKET SEGMENTATION

• Subgroups of consumers who share a specificset of needs & expectation

• Segmented into :o Geographi locationo Ageo Ethnicityo Social classo Price

RESTAURANT OPERATIONS

• INDEPENDENTS• CHAIN RESTAURANTS• FRANCHISES• MULTIUNIT FOODSERVICE FIRMS

INDEPENDENTS• One or more owners• Day-to-day operation of business• Not affiliated wth any national brand or name

CHAIN RESTAURANTS

• Distinguished by the fact thatall of the individual restaurants are virtually identical in market, concept, design and name

• Same menu, food quality, level of service and atmosphere can be found

• May be family-owned or owned by a corporation, franchise company or management company

• Disadvantageso Not flexible as independent

• Advantageso Afford to hire talented specialists to overseaso Great buying power and credit resources

FRANCHISES• A form of restaurant ownership commonly utilized

by chain• Business arrangement between business operator

called franchisee• The franchise company called the franchisor• Franchisor sells the franchisee to use its name,

brand and logo, its product and concepts.• Business person puts up a certain money to buy a

franchise

• Franchise owner tpically pays the franchisor an annual fee based on sales

MULTIUNIT FOODSERVICE

FIRMS• A single firm that owns and operates a number of

restaurant • Each restaurant with different concept, menus

and target market

CULINARY & FOODSERVICE OPERATIONS

• Kitchen brigade system• Dining room organization• Menu planning & development• The production cycle

THE KITCHEN BRIGADE SYSTEM

• Founded by Auguste Escoffier • Kitchen staff have their own responsibility

• The system :o Chefo Sous chefo Chef de partie

• Chefo Top level of authority in systemo As a leadero Experienced in chef’s work

• Chef de partieo Called as station chefo One or two chef responsibilities in one station

DINING ROOM ORGANIZATION

• Maitre d’hotelo Leadero Coordinating service policyo Oversee the entire operation of the dining room

• Chef de salleo Head waitero Responsible for the service provided in the dining roomo Organizes and supervises staff

• Chef d’etageo Captainso Most direct to the customer

• Chef de rango Front waitero Sees to the service needs by guest

• Demi-chef de rango Back waitero busperson

MENU PLANNING & DEVELOPMENT

• The concept• Customers’ want and expectation• Staff and equipment• Margin of profitability• Benefits of a limited menu• Menu engineering

THE PRODUCTION CYCLE

• Standard recipe file• Forecasting• Purchasing• Receiving• Storing & issuing• Pre-preparation• Final preparation• Service• Clean up

MANAGED SERVICE (ON-SITE)

• Airlines• Military• Elementary & secondary schools• Colleges & universities• Health care facilities• Business & industry• Leisure & recreation organizations• Conference centers• Travel plazas

AIRLINES

MILITARY• Contracted out to foodservice management

company• Testing of prepared foods that can be reheated &

served without much labor

ELEMENTARY & SECONDARY

SCHOOLS• There are a la carte• Offering student greater food to choose

COLLEGES & UNIVERSITY

• Range from very small to very large operations• Snack bars and vending machines may suitable in

commuter college• Larger residential college offered multiple

foodservice outlet.

HEALTH CARE FACILITIES

• Prepared to accommodate those who have dietary restrictions

• Prepared in central kitchen and transported to patient floors

• Use computer technology to keep track of inventories, to analyze nutritional content and menu items and assess possible food

DIFFERENTATION BETWEEN MANAGED SERVICE & COMMERCIAL

FOODSERVICES

• Necessary to meet the needs of the guest & the client

• Many managed operations are housed in host orzanization that do not have foodservice as their primary business

• The guest are captive clientele• Volume of business is more consistent & easier

cater• Produce food in large quantities batches