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The History of the Restaurant and Foodservice Industry

The History of the Restaurant and Foodservice Industry. Two major segments of the industry. Commercial . Noncommercial. Represents 80% of the industry. Restaurants, catering and banquets, retail, stadium, and airline and cruise ships . The sales are typically for profit. .

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The History of the Restaurant and Foodservice Industry

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  1. The History of the Restaurant and Foodservice Industry

  2. Two major segments of the industry Commercial Noncommercial • Represents 80% of the industry. • Restaurants, catering and banquets, retail, stadium, and airline and cruise ships. • The sales are typically for profit. • Represents 20% of the industry. • Schools and universities, the military, healthcare, business and industry, and clubs. • The sales are considered to be more of a service than for profit.

  3. Things you should knowabout the industry… • This industry has annual sales of over $550 million dollars. • There are more than 945,000 restaurant and foodservice operators. • The industry employs more than 13 million people (9 percent of the workforce). • Over 57 % of restaurant and foodservice managers are women. Approximately 25% are owned by women. • The industry expects to continue to grow over the next decade, with 14.8 million jobs by year 2019.

  4. Why is this industry so successful? • It includes all of the places, institutions, and companies responsible for any meal prepared outside the home. • Most people eat at restaurants for enjoyment and entertainment. • There are many opportunities in the foodservice field.

  5. The Hospitality Industry • Restaurants and foodservice are components of the hospitality industry. Hospitality falls under the umbrella of travel and tourism. • Hospitality refers to the services that people use and receive when they are away from home. • Travel and tourism is a combination of all the services will need and pay while on vacation.

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