chapter 4 the world of food and beverages permission granted to reproduce for educational use...

Chapter4The World of Food and Beverages

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

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


Objectives

• Analyze how a restaurant concept distinguishes one restaurant from another.

• Assess the importance of customer feedback.


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


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


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


Fast-Food Restaurants

• In a 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


Cafeterias

• In 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


Buffets

• In 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


Carryout Restaurants

• Carryout restaurants prepare food for customers to take away and eat elsewhere

• The restaurants may– provide some seating– offer delivery services

• Carryout foodservice may be part of another business, such as a grocery store


Full-Service Restaurants

• In 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


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


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


Hotel and Club Foodservice

• Hotels provide a variety of food and beverage services, from full-service restaurants to vending machines

• Clubs usually– operate at least one dining room– have extensive catering facilities for weddings,

reunions, and other social events


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


Recreation Businesses

• Recreation businesses, such as sports arenas or movie theaters, often include foodservice

• Foodservice at these businesses is often casual with a limited menu

• Some recreation businesses do offer fine-dining services


Shopping Centers and Stores

• A foodservice business may be located within other businesses, such as– shopping malls– department stores– bookstores– grocery stores– convenience stores


Transportation Centers

• Foodservice is usually available in transportation centers such as– airports– railroad stations– bus terminals– highway plazas and truckstops

• Foodservice operations can range from candy shops to fine dining


In-Transit Foodservice

• In-transit foodservice may be found on airplanes, trains, and cruise ships

• Foodservice may range from simple snacks to fine dining


Noncommercial Foodservice

• Noncommercial foodservice is supported or subsidized by a host company or organization

• Examples are foodservice operations in– schools, which may have in-house foodservice

or contract foodservice– hospitals and other health care facilities– places of employment– the military– prisons


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


Restaurant Concepts

• A restaurant concept, the whole idea of the restaurant or restaurant chain, includes– theme– location– décor– ambience– service style

• The market can be broken up into market segments to help identify the target market


Customer Feedback

• Three ways of obtaining customer feedback:– guest comment cards– mystery shoppers– managers speaking with guests


• 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

Chapter 4 Review

continued


• 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

Chapter 4 Review

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