The World of Food and Beverages

2. 4 The World of Food and Beverages

3. Objectives • Describe the types of commercial foodservice. • Describe the types of noncommercial foodservice. • Distinguish between commercial and noncommercial foodservice. • List the functions that all foodservices must perform. continued

4. Objectives • Analyze how a restaurant concept distinguishes one restaurant from another. • Assess the importance of customer feedback.

5. Types of Foodservice Operations • Foodservice is the business of making and serving prepared food and drink • The two basic types of foodservice operations are commercial and noncommercial

6. Commercial Foodservice • Commercial foodservice businesses compete for customers • Four categories of commercial foodservice are • quick-service restaurants • full-service restaurants • catering • hotel and club foodservices

7. Quick-Service Restaurants • Quick-service restaurants • provide convenience, speed, and basic service at a low price • are self-service • Types include • fast-food restaurants • cafeterias • buffets • carryout restaurants

8. Fast-Food Restaurants • In a fast-food restaurant, • customers order food and pick it up at a counter • drive-through windows are common • menus are usually limited to a few items that can be prepared quickly • the dining area is small • Most use high-tech foodservice equipment

9. Cafeterias • In cafeterias, food is • displayed along a counter called a serving line • requested from servers and then carried by customers to their tables • Cafeterias are • large and capable of serving many customers at once • common in schools and hospitals

10. Buffets • In buffets, • food is displayed on tables • customers serve themselves and take the food to their tables • Most buffets are • all-you-care-to-eat • large and capable of serving many customers at once

11. Carryout Restaurants • Carryout restaurants prepare food for customers to take away and eat elsewhere • The restaurants may • provide some seating • offer delivery services • Carryout foodservice may be part of another business, such as a grocery store

12. Full-Service Restaurants • In full-service restaurants, • customers sit at a table and give their orders to a server • the server brings the food to the table • The two major categories are • fine-dining restaurants • casual

13. Fine-Dining Restaurants • Fine-dining restaurants • emphasize the highest quality service, ingredients, décor, and atmosphere • have a relatively large number of employees per customer • have high prices • usually feature small restaurants • hire trained, experienced, professional chefs

14. Casual Dining Restaurants • Casual dining restaurants may • specialize in a single item, such as pizza or seafood • focus on ethnic cuisine, such as Italian or Chinese • cater to families and emphasize variety and comfort

15. Hotel and Club Foodservice • Hotels provide a variety of food and beverage services, from full-service restaurants to vending machines • Clubs usually • operate at least one dining room • have extensive catering facilities for weddings, reunions, and other social events

16. Catering • Catering • is the provision of food and service for a special event • usually involves feeding a large number of people at one time • provides guests with either all the same menu items or a limited selection • may be on-premise or off-premise

17. Recreation Businesses • Recreation businesses, such as sports arenas or movie theaters, often include foodservice • Foodservice at these businesses is often casual with a limited menu • Some recreation businesses do offer fine-dining services

18. Shopping Centers and Stores • A foodservice business may be located within other businesses, such as • shopping malls • department stores • bookstores • grocery stores • convenience stores

19. Transportation Centers • Foodservice is usually available in transportation centers such as • airports • railroad stations • bus terminals • highway plazas and truckstops • Foodservice operations can range from candy shops to fine dining

20. In-Transit Foodservice • In-transit foodservice may be found on airplanes, trains, and cruise ships • Foodservice may range from simple snacks to fine dining

21. Noncommercial Foodservice • Noncommercial foodservice is supported or subsidized by a host company or organization • Examples are foodservice operations in • schools, which may have in-house foodservice or contract foodservice • hospitals and other health care facilities • places of employment • the military • prisons

22. Functions in Foodservice • Menu planning • Production • Service • Purchasing and receiving • Food safety and sanitation • Management • Marketing and sales • Human resources • Accounting • Security • Safety and emergency procedures • Engineering and maintenance

23. Restaurant Concepts • A restaurant concept, the whole idea of the restaurant or restaurant chain, includes • theme • location • décor • ambience • service style • The market can be broken up into market segments to help identify the target market

24. Customer Feedback • Three ways of obtaining customer feedback: • guest comment cards • mystery shoppers • managers speaking with guests

25. Chapter 4 Review • What is foodservice? • the business of making and serving prepared food and drink • Name four categories of commercial foodservice. • quick-service restaurants, full-service restaurants, catering, hotel and club foodservices continued

26. Chapter 4 Review • Cafeterias in schools and workplaces are examples of _____ foodservice. • noncommercial • Name three ways foodservice managers can obtain customer feedback. • guest comment cards, mystery shoppers, talking with guests