Chapter 4 The World of Food and Beverages

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 © Goodheart-Willcox Co. , Inc. Permission granted to reproduce for educational use only.

Objectives • Analyze how a restaurant concept distinguishes one restaurant from another. • Assess the importance of customer feedback. © Goodheart-Willcox Co. , Inc. Permission granted to reproduce for educational use only.

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 © Goodheart-Willcox Co. , Inc. Permission granted to reproduce for educational use only.

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 © Goodheart-Willcox Co. , Inc. Permission granted to reproduce for educational use only.

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 © Goodheart-Willcox Co. , Inc. Permission granted to reproduce for educational use only.

Fast-Food Restaurants • 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 © Goodheart-Willcox Co. , Inc. Permission granted to reproduce for educational use only.

Cafeterias • 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 © Goodheart-Willcox Co. , Inc. Permission granted to reproduce for educational use only.

Buffets • 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 © Goodheart-Willcox Co. , Inc. Permission granted to reproduce for educational use only.

Carryout Restaurants • Carryout restaurants • prepare food for customers to take away and eat elsewhere – provide some seating – offer delivery services • may be part of another business, such as a grocery store © Goodheart-Willcox Co. , Inc. Permission granted to reproduce for educational use only.

Full-Service Restaurants • 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 © Goodheart-Willcox Co. , Inc. Permission granted to reproduce for educational use only.

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 © Goodheart-Willcox Co. , Inc. Permission granted to reproduce for educational use only.

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 © Goodheart-Willcox Co. , Inc. Permission granted to reproduce for educational use only.

Hotel and Club Foodservice • Hotels provide a variety of food and beverage services, from full-service restaurants to vending machines • Clubs • operate at least one dining room – have extensive catering facilities for weddings, reunions, and other social events © Goodheart-Willcox Co. , Inc. Permission granted to reproduce for educational use only.

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 © Goodheart-Willcox Co. , Inc. Permission granted to reproduce for educational use only.

Recreation Businesses • • Recreation businesses sports arenas movie theaters casual with a limited menu © Goodheart-Willcox Co. , Inc. Permission granted to reproduce for educational use only.

Shopping Centers and Stores • A foodservice business • shopping malls – department stores – bookstores – grocery stores – convenience stores © Goodheart-Willcox Co. , Inc. Permission granted to reproduce for educational use only.

Transportation Centers • transportation centers such as – airports – railroad stations – bus terminals – highway plazas and truck stops • Foodservice operations can range from candy shops to fine dining © Goodheart-Willcox Co. , Inc. Permission granted to reproduce for educational use only.

In-Transit Foodservice • • • In-transit foodservice examples Airplanes Trains Cruise ships Foodservice may range from simple snacks to fine dining © Goodheart-Willcox Co. , Inc. Permission granted to reproduce for educational use only.

Noncommercial Foodservice • Noncommercial foodservice is supported or subsidized by a host company or organization • Examples • Schools • Hospitals • Military • Prisons © Goodheart-Willcox Co. , Inc. Permission granted to reproduce for educational use only.

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 © Goodheart-Willcox Co. , Inc. Permission granted to reproduce for educational use only.

Restaurant Concepts Restaurant concept, includes – theme – location – décor – ambience – service style © Goodheart-Willcox Co. , Inc. Permission granted to reproduce for educational use only.

Customer Feedback • Three ways of obtaining customer feedback: – guest comment cards – mystery shoppers – managers speaking with guests © Goodheart-Willcox Co. , Inc. Permission granted to reproduce for educational use only.

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 © Goodheart-Willcox Co. , Inc. Permission granted to reproduce for educational use only.

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 © Goodheart-Willcox Co. , Inc. Permission granted to reproduce for educational use only.