Chap 1 The Foodservice Industry Introduction ?????

1
Chap 1 The Foodservice IndustryIntroduction????
?

• Chap 1 p.1-28

2
The importance of the foodservice industry p.2

• Foodservice outlets
• The second largest workforce
• 1/3 adults had been employed
• 1/2 population are customers daily
• 218/365 days used commercially prepared meals
• Revenues increased

3
The Foodservice History

• History, scope, trends
• Roots, sizes, types of operations
• Similarities vs. differences
• Customers traveling population

4
History of the foodservice industry

• Q ??inn(tavern)? ????restaurant?
• Inn/tavern ??/??
• Restaurant ??/???
• Train station? Bus stop?
• Q Pub?
• Q Smorgasbord cafeteria ?

5
Classifications of the foodservice industry

• ??NRA? P.27-28
• National Restaurant Association
• www.restaurant.org ??????
• ??commercial foodservice operations?
• ??noncommercial foodservice operations?

6
Commercial foodservice operations

• Commercial eating and drinking places
• For profit
• To earn revenues in excess of expenses so as to
  provide a financial return to investors and
  owners.
• Differ in type of service, type of food, decor,
  and prices.

7
Noncommercial foodservice operations

• Offer food and drink
• To cover the expenses of the operation
• To provide for replacement/repair
• Maintain budget
• For convenience
• For cost saving
• For benefit

8
Foodservice industry

• Noncommercial foodservice operations
• For convenience
• For cost saving
• For benefit
• Institutional market
• Food contractors

• Commercial operations
• For profit
• Eating places
• Food contractors

9
Food contractors ???????They are hiring
outside contractors to provide foodservice within
their facilities.

• Host
• Advantage?
• Disadvantage?

• Contractor
• Advantage?
• Disadvantage?

10
The common denominator factors p.7-12

• Utility versus pleasure
• Service and menu price
• Food preparation method
• Menu development
• Frequency of change
• Types of offerings
• Size of menu

11
The common denominator factors p.7-12

• Utility versus pleasure 1????
• Vending machines
• Fast-food operation
• Cafeterias
• Coffee shops
• Family restaurants
• Dinner houses
• Luxury restaurants

12
The common denominator factors p.7-12

• Service and menu price 2????
• Table service ????
• Counter service ????
• Tray service ????
• Room service ??????
• Self service ????(cafeteria ????? , buffet????? )
• Takeout ????
• Vending machine ???????
• Refreshment Stands Service ?????
• Drive-In Service ??????

13
The common denominator factors p.7-12

• Food preparation method
• 3????
• Scratch ????
• Convenience items ???
• Using convenience items will result in greater
  food cost but lower labor cost.
• Make-or-buy decision

14
The common denominator factors p.7-12

• Menu development
• Fixed menu / cyclical menu
• À la carte menu / table dhôte menu
• Limited menu / extensive menu
• Frequency of change
• 4????
• Type of offerings
• 5????
• Size of menu
• 6????

15
In what country and in what year was the first
restaurant opened? P.12

1. Italy, 1802
2. France, 1765
3. England, 1621

16
The common denominators of restaurants p.3-4

• Group I. Commercial Restaurant Services (Business
  market, for-profit) (436.9)
• Eating places (341.8)
• Managed Service (by food contractors) (31.6)
• Lodging Places (by food contractors) (25.2)
• Group II. Non-commercial Restaurant Services
  (Institute Market, food contractors) (37.1)
• Group III. Military Restaurant Services (1.8)
• Total 475.8

17
Group I. Eating places Full-service restaurant

• 7????
• Table service
• A variety of food items
• Independently owned and operated
• Raw materials high skill high labor
• Food drink show high price
• Leisure service skill high tips
• Low turnover rate

18
Group I. Eating places Fast-food restaurant

• 8????
• Quick service
• High productivity low labor skill
• High service speed convenience
• Low price but limited menu choice
• Sit-down, walk-up (take-out), drive-through
• High turnover rate

19
Group I. Eating places Commercial cafeterias

• 9????
• Customer self-service
• Kitchen pre-prepared food
• Present on steam tables
• More menu choices
• Price? Depends!
• Buffet?

20
Group I. Eating places Social caterers (banquet)

• Cook food here ? serve food there
• Equipment?
• Labor?
• Price?
• Time?

21
Group I. Eating placesSnack nonalcoholic
bars 10????

• Ice cream/frozen yogurt store
• Delicatessen (Deli)
• Stands?
• Curbside takeout?

• Coffee shop
• Bar, tavern,
• Pub

22
Group I. Managed Service (by food contractors)
Manufacturing industrial plants Commercial office buildings Health care sites (hospitals nursing homes)
Colleges universities ( 1??) Primary secondary schools ( 2??) In-transit restaurant services (airlines, trains) ( 3??)
Recreational sports centers ( 4??)
23
Group I. Lodging Places (by food contractors)

• Hotel other accommodation restaurants
• 5????

• Restaurants
• Room service
• Catering
• Banquet/wedding
• Coffee shop
• Community events
• Business meetings

24
Group I. Retail-host restaurants

• Q one-stop shopping?
• Rt-mart ?????
• Cosco ?????
• 7-11????
• OK????

• 6????
• In-house restaurant (operating in a big mall)
• Sogo ???????
• Tai-mall ?????

25
Group I. Lodging Places (by food contractors)

• Recreation sport sites ( 7??)
• Mobile caters
• Vending non-store retail ( 8??)
• (automats)

26
Group II. Non-commercial Restaurant Services
(Institute Market, food contractors)
Employee restaurant services Schools (public parochial elementary, secondary) Colleges universities
Transportation Hospitals nursing homes Clubs, sporting, and recreational camps
Community centers ( 9??) Penal institutions ( 10??) Casino
27
Group II. Noncommercial foodservice operations

• Employee dining operations
• Taxable benefit, convenience, cost saving, avoid
  traffic

28
Group II. Noncommercial foodservice operations

• College, university, and school foodservice
• Provide meals (rooms) for students
• Either contractor or school department
• Offer more meal and food choices
• Government school lunch program
• Captive audience? P.11
• Meal cards?
• BOT?

29
Group II. Noncommercial foodservice operations

• Hospital foodservice
• Patients diet
• Employees diet
• Visitors diet

30
Group III. Military Restaurant Services
Officers and NCO clubs (open mess) Military exchanges Penal place


31
Commercial or noncommercial foodservice operations

• Institutional sites
• (Not independent ownership)
• ?????

32
Department of Restaurant, Hotel Institutional
Management (RHIM)