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FOOD AND BEVERAGE MANAGEMENT “THE FOOD SERVICE INDUSTRY” Learning Objectives: 1- Identifying segments of the food service industry and its products 2 - Identifying and discussing three levels of Management, Production and Service Personnel of a Food and Beverage Operation

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Food and beverage management l.jpg

FOOD AND BEVERAGE MANAGEMENT

“THE FOOD SERVICE INDUSTRY”


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Learning Objectives:

1- Identifying segments of the food service industry and its products

2 - Identifying and discussing three levels of Management, Production and Service Personnel of a Food and Beverage Operation


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The Food Service Industry tends to be separated into two sets of sectors: A) Profit Oriented Sectors - Commercial Operations-Main objective is to maximize their profit levelB) The Cost Prevision Sector - Institutional Operations-Main objective is to minimize their cost level

LO1


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A) Profit Oriented Sectors sets of sectors: - Independents (Single Unit)

-Chain Restaurants (Multi-Unit) - Franchises *Franchisee

*Franchisor

B) The Cost Prevision Sector - Management Companies

LO1


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Products of Food Service Industry sets of sectors:

Products have two dimensions:

  • Features

    The physical characteristics of the product

  • Benefits

    The satisfaction of the customer

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The food service sets of sectors: industry’s products may be defined as the set of satisfactions or dissatisfactions which customer receives from a food service experience

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The satisfaction may be: sets of sectors: - Physiological needs- Economical needs- Social needs- Psychological needs- Convenience needs

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What sets of sectors: is management ?

  • Using what you’ve got -resources-to do what you want to do -attain organisational objectives

    Resources

  • People

  • Money

  • Time

  • Energy

  • Product

  • Equipment

LO2


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People in Food Service sets of sectors:

A) Managers

—Top Managers

— Middle Managers

—Supervisors

OR

  • Line Managers

  • Staff Managers

LO2


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B) Production Personnel sets of sectors:

  • Chefs

  • Cooks

  • Assistant cooks

  • Pantry Service Assistants

  • Stewards

  • Storeroom and Receiving Employees

  • Bakers

LO2


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C) Service Personnel sets of sectors:

  • Dining Room Managers

  • Host/Captains/Maitre d’s

  • Food Servers

  • Buspersons

  • Bartenders

  • Service Bartender

  • Beverage Servers

  • Cashiers

LO2


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Organization Chart for a Restaurant sets of sectors:

MEHMET EMEK

LO2


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