THE WORLD OF FOOD AND BEVERAGES

1. THE WORLD OF FOOD AND BEVERAGES

2. 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

3. 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!!

4. Types of Foodservice Businesses • Many ways to categorize • Consumers: • Price • Service • The industry: • Two main • Commercial • Institutional • Third: • Foodservice w/in a consumer business

5. 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

6. 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

7. 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

8. Poster • Title - Quick service • Divide into 4 sections label w/the categories

9. 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

10. On you poster • Define fast food restaurants • List fast food restaurants • Draw fast food restaurants

11. 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

12. Poster • Define cafeteria • List/draw different cafeterias

13. 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

14. Poster • Define buffets • List/draw different buffets

15. 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

16. Poster • Identify Carry out restaurants • List/draw different ones

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

18. 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

19. 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

20. 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

21. 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

22. 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

23. 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

24. The End of Commercial Foodservie

25. 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

26. Institutional Foodservice • Organized into 3 categories • School • Health Care • Business • Each decides for itself in-house or contract

27. 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

28. 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

29. 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

30. The End of Institutional Foodservice Compare & contrast institutional & commercial foodservice

31. 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

32. 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

33. 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

34. 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

35. 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,

36. 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!