The World of Food & Beverages

1. The World of Food & Beverages Ch. 4 HS

2. Food & beverage • Food & Beverage Business – prepares, packages, serves, sells or provides food for people to eat • AKA Foodservice • Range from small to large

3. Restaurant concepts • Restaurant Concept – is the whole idea of the restaurant or the restaurant chain • Theme – is a specific idea around which something is organized • Ambiance – is the feeling or mood associated with a particular place • AKA atmosphere

4. Section 1 Types of foodservice businesses

5. Commercial foodservice (1) • Commercial Foodservice – consists of food and beverage businesses that compete for customers • Restaurant – a business establishment where meals or refreshments can be purchased

6. Quick service restaurants • Quick-Service Restaurant – provides customers with convenience, speed and basic service at low prices • Major feature is self-service • Have few employees in relation to the number of people served • Fast-Food Restaurants – has a counter where you place your order and wait for it • Cafeterias – foodservice in which the food is displayed along a counter called a serving line • Buffets – consists of food displayed on tables • Carryout Restaurants – specializes in preparing food for customers to take with them to eat

7. Full service restaurant • Full-Service Restaurant – a restaurant in which customers are seated at a table, give heir orders to a server, and are served their food at the table • Fine-Dining – emphasizes the highest quality in service, ingredients, and atmosphere • Casual-Dining – includes all full-service restaurants that are not in the fine-dining category

8. catering • Catering – is the provision of food and service for a special event • Special event categories: business and social • Two-Types of catering: • On-Premise – take place at the caterer’s place of business • Off-Premise – occurs when the function is held away from the caterer’s place of business

9. Institutional foodservice (2) • Institutional Foodservice – consists of foodservice provided to customers in an institution • Institution – is a place such as a school, hospitality, the military or prison • Mainly serve customers who are not able or don’t have time to seek a commercial food and beverage business • In-House Foodservice – is run by the institution itself • Contract Foodservice – is a type of foodservice in which the institution hires an outside foodservice company to run its foodservice

10. Institutional foodservice (2) • School Foodservice – consists of meals that are served to students who attend school • Health Care Foodservice – is foodservice that takes place in hospitals, nursing facilities, and assisted care residences • Business Foodservice – consists of foodservice provided in a business for the convenience of people who work at the business

11. Foodservice within a consumer business (3) • Foodservice Within a Consumer Business – a food and beverage business located in a consumer business • Share characteristics of commercial and industrial foodservice • Recreation Foodservice – includes al foodservice offered as part of a recreation business • Retail Foodservice – includes all foodservice offered as part of a retail store or shopping center • Transportation Foodservice – can be divided into two categories: • Foodservice on the transportation itself and foodservice in the transportation station

12. Section 2 Functions in Foodservice

13. 12 Functions • Menu Planning • Production • Service • Purchasing & Receiving • Food Safety and Sanitation • Management • Marketing & Sales • Human Resources • Accounting • Security • Safety & Emergency Procedures • Engineering & Maintenance