THE WORLD OF FOOD AND BEVERAGES

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

Poster Title - Quick service Divide into 4 sections label w/the

categories

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

On you poster Define fast food restaurants List fast food restaurants Draw fast food restaurants

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

Poster Define cafeteria List/draw different cafeterias

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

Poster Define buffets List/draw different buffets

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

Poster Identify Carry out restaurants List/draw different ones

Small Quiz You need: Paper Pencil Write your name & wait

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

The End of Commercial Foodservie

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

The End of Institutional Foodservice

Compare & contrast institutional & commercial foodservice

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,

Customer Feedback Extremely important In business – customer is KING Many ways to test satisfaction

Food Ambiance Friendliness & courtesy of staff Cleanliness of restaurant

Mangers need to know – improve Guest comment cards Fine-dining – mystery shopper Managers walk around & talk to the guests!