SlideShare une entreprise Scribd logo
1  sur  55
Télécharger pour lire hors ligne
HTM 130
THE FOODSERVICE INDUSTRY
CHAPTER 6
CHAPTER OUTLINE
• Foodservice Concepts
• Restaurant Operations
• Culinary & Foodservice Operations
• Managed Service
FOODSERVICE
CONCEPTS
• FINE DINING
• THEME RESTAURANTS
• CASUAL DINNERHOUSES
• ETHNIC RESTAURANTS
• FAMILY RESTAURANT
• GRILL/BUFFET
• QUICK SERVICE (QSR)
• NEIGHBORHOOD/THIRD PLACES
• COFFEEHOUSES
• CATERING
FINE DINING
• Haute cuisine
• High level
• White tablecloth
• Communicates elegance, refinement &
atentiveness with guest
THEME RESTAURANT
• Diner with an experience that evokes other times &
place
• Most have table service
• Memorable moment
CASUAL
DINNERHOUSES
• Related to theme restaurant
• Suitable for middle-income to dining out
• Alcohol frequently served
ETHNIC RESTAURANT
• Tied to cultures from which they originated
• Limited table service
• Expencive or inexpencive
• Reflect the variety & diversity of their culture
FAMILY RESTAURANTS
• Known as coffee shop
• Offer table & counter service with limited menu
• Suitable for children
GRILL/BUFFET
• Includes steakhouse chains that use buffet service &
cafeterias
QUICK SERVICE (QSR)
• Largest foodservice industry
• Known as fast food
• A growing trend
NEIGHBORHOOD /
THIRD PLACES
• Includes coffee shop, neighborhoods tavern &
lunch counter
• Example third place in europe :
o English pub
o The french sidewalk café
o The german beer garden
COFFEEHOUSES
• Fastest growing food service
• Often located in urban areas
CATERING
• Creativity had much to do catering’s success
• Caterer have special advantage because they
know how many people and menus will be
• Hospitals & school are beginning to used
foodservice utilities and staff
FORM OF SERVICE
• TABLE SERVICE
• BUFFET SERVICE
• BANQUET TABLE SERVICE
• CAFETERIA SERVICE
• FAMILY-STYLE SERVICE
• ROOM SERVICE
• QUICK COUNTER SERVICE
• TRADITIONAL COUNTER SERVICE
• TAKE-OUT SERVICE
• DELIVERY SERVICE
• CARHOP SERVICE
• DRIVE-THROUGH SERVICE
TABLE SERVICE
• Guest seated by host
• Order are taken by server at table
• Soiled dish are cleared by servers
BUFFET SERVICE
• Associated with catered event where guest come
to buffet table
BANQUET TABLE
SERVICE
• Ordinary table service
• Brings food to the guest
• Food may plated in central kitchen and move to
dining area
CAFETERIA SERVICE
• Related with buffet service
• Guest pick up their own food & take to their table
• Have permanent service counter
• Some cafeteria very similar to food courts
FAMILY-STYLE SERVICE
• Brings food items in large quantities for table with
big guests
• Food passes from person to person likes family diner
in home
• The menu is fix
ROOM SERVICE
• Associated with hotels
• Guest can order meals from menu & will brough to
their room
• May available 24-H
QUICK COUNTER
SERVICE
• Fast food restaurant utilize this service
• The customer :
o stand at counter
o Place their order
o Pay
o Wait
TRADITIONAL
COUNTER SERVICE
• Served by a counter person, often a short-order
cook
TAKE-OUT SERVICE
• Applied to customers who prefered to take food
home and eat it there
DELIVERY SERVICE
• Where prepared food is brought to the customer’s
home.
• Popularized by domino’s pizza
• Also know as meals-on-wheels
CARHOP SERVICE
• Originated with the ‘drive-in’ restaurant made
popular in 1940-1950s
• Customers park their car and order their food
• Orders called into an intercom.
DRIVE THROUGH
SERVICE
• Familiar with quick-service restaurant
• Usually a restaurant uses 2 windows, one for pay
and one for receive food
TYPES OF MENUS
• A la carte menus - offer individually priced
• Table d’hote menus - offer one or more items in
fixed price
• Du jour menus - items “of the day”
• Tourism menus - used to attracted tourists’
with special menus
• California menus - guest ordered whatever
they want on menus at any
time of the day
MARKET
SEGMENTATION
• Subgroups of consumers who share a specificset of
needs & expectation
• Segmented into :
o Geographi location
o Age
o Ethnicity
o Social class
o Price
RESTAURANT
OPERATIONS
• INDEPENDENTS
• CHAIN RESTAURANTS
• FRANCHISES
• MULTIUNIT FOODSERVICE FIRMS
INDEPENDENTS
• One or more owners
• Day-to-day operation of business
• Not affiliated wth any national brand or name
CHAIN RESTAURANTS
• Distinguished by the fact thatall of the individual
restaurants are virtually identical in market,
concept, design and name
• Same menu, food quality, level of service and
atmosphere can be found
• May be family-owned or owned by a corporation,
franchise company or management company
• Disadvantages
o Not flexible as independent
• Advantages
o Afford to hire talented specialists to overseas
o Great buying power and credit resources
FRANCHISES
• A form of restaurant ownership commonly utilized
by chain
• Business arrangement between business operator
called franchisee
• The franchise company called the franchisor
• Franchisor sells the franchisee to use its name, brand
and logo, its product and concepts.
• Business person puts up a certain money to buy a
franchise
• Franchise owner tpically pays the franchisor an
annual fee based on sales
MULTIUNIT
FOODSERVICE FIRMS
• A single firm that owns and operates a number of
restaurant
• Each restaurant with different concept, menus and
target market
CULINARY &
FOODSERVICE
OPERATIONS
• Kitchen brigade system
• Dining room organization
• Menu planning & development
• The production cycle
THE KITCHEN
BRIGADE SYSTEM
• Founded by Auguste Escoffier
• Kitchen staff have their own responsibility
• The system :
o Chef
o Sous chef
o Chef de partie
• Chef
o Top level of authority in system
o As a leader
o Experienced in chef’s work
• Chef de partie
o Called as station chef
o One or two chef responsibilities in one station
DINING ROOM
ORGANIZATION
• Maitre d’hotel
o Leader
o Coordinating service policy
o Oversee the entire operation of the dining room
• Chef de salle
o Head waiter
o Responsible for the service provided in the dining room
o Organizes and supervises staff
• Chef d’etage
o Captains
o Most direct to the customer
• Chef de rang
o Front waiter
o Sees to the service needs by guest
• Demi-chef de rang
o Back waiter
o busperson
MENU PLANNING &
DEVELOPMENT
• The concept
• Customers’ want and expectation
• Staff and equipment
• Margin of profitability
• Benefits of a limited menu
• Menu engineering
THE PRODUCTION
CYCLE
• Standard recipe file
• Forecasting
• Purchasing
• Receiving
• Storing & issuing
• Pre-preparation
• Final preparation
• Service
• Clean up
MANAGED SERVICE
(ON-SITE)
• Airlines
• Military
• Elementary & secondary schools
• Colleges & universities
• Health care facilities
• Business & industry
• Leisure & recreation organizations
• Conference centers
• Travel plazas
AIRLINES
MILITARY
• Contracted out to foodservice management
company
• Testing of prepared foods that can be reheated &
served without much labor
ELEMENTARY &
SECONDARY SCHOOLS
• There are a la carte
• Offering student greater food to choose
COLLEGES &
UNIVERSITY
• Range from very small to very large operations
• Snack bars and vending machines may suitable in
commuter college
• Larger residential college offered multiple
foodservice outlet.
HEALTH CARE
FACILITIES
• Prepared to accommodate those who have
dietary restrictions
• Prepared in central kitchen and transported to
patient floors
• Use computer technology to keep track of
inventories, to analyze nutritional content and menu
items and assess possible food
DIFFERENTATION BETWEEN MANAGED
SERVICE & COMMERCIAL FOODSERVICES
• Necessary to meet the needs of the guest & the
client
• Many managed operations are housed in host
orzanization that do not have foodservice as their
primary business
• The guest are captive clientele
• Volume of business is more consistent & easier cater
• Produce food in large quantities batches

Contenu connexe

Tendances (20)

Table service
Table serviceTable service
Table service
 
F & b service introduction
F & b service introductionF & b service introduction
F & b service introduction
 
Sequence of service
Sequence of serviceSequence of service
Sequence of service
 
BUFFET SERVICE (HOTEL MANAGEMENT )
BUFFET SERVICE (HOTEL MANAGEMENT )BUFFET SERVICE (HOTEL MANAGEMENT )
BUFFET SERVICE (HOTEL MANAGEMENT )
 
Banquetes y catering
Banquetes y cateringBanquetes y catering
Banquetes y catering
 
Food and-beverage-service-management
Food and-beverage-service-managementFood and-beverage-service-management
Food and-beverage-service-management
 
Sample Report on Food and Beverage Operations Management
Sample Report on Food and Beverage Operations Management Sample Report on Food and Beverage Operations Management
Sample Report on Food and Beverage Operations Management
 
F & B control
F & B controlF & B control
F & B control
 
Banquet and catering operations
Banquet and catering operationsBanquet and catering operations
Banquet and catering operations
 
Chapter 5 - Serving Techniques
Chapter 5 - Serving TechniquesChapter 5 - Serving Techniques
Chapter 5 - Serving Techniques
 
Understanding foodservice operations
Understanding foodservice operationsUnderstanding foodservice operations
Understanding foodservice operations
 
Food and Beverage Cost Control
Food and Beverage Cost ControlFood and Beverage Cost Control
Food and Beverage Cost Control
 
Types of menu
Types of menuTypes of menu
Types of menu
 
INTRODUCTION TO FOOD AND BEVERAGE SERVICES
INTRODUCTION TO FOOD AND BEVERAGE SERVICESINTRODUCTION TO FOOD AND BEVERAGE SERVICES
INTRODUCTION TO FOOD AND BEVERAGE SERVICES
 
Buffet 1
Buffet 1Buffet 1
Buffet 1
 
Restaurant business plan
Restaurant business planRestaurant business plan
Restaurant business plan
 
Topic 1 FFSO.pptx
Topic 1 FFSO.pptxTopic 1 FFSO.pptx
Topic 1 FFSO.pptx
 
Taking order: www.chefqtrainer.blogspot.com
Taking order: www.chefqtrainer.blogspot.comTaking order: www.chefqtrainer.blogspot.com
Taking order: www.chefqtrainer.blogspot.com
 
Introduction to Banquet
Introduction to Banquet Introduction to Banquet
Introduction to Banquet
 
Forecasting
ForecastingForecasting
Forecasting
 

En vedette

ICN2-Food Value Chain Transformations in Developing Countries: Nutritional Im...
ICN2-Food Value Chain Transformations in Developing Countries: Nutritional Im...ICN2-Food Value Chain Transformations in Developing Countries: Nutritional Im...
ICN2-Food Value Chain Transformations in Developing Countries: Nutritional Im...FAO
 
Food Service Disruption
Food Service DisruptionFood Service Disruption
Food Service DisruptionTeknisa
 
Investigation of the food value chain of ready-to-eat chicken and the associa...
Investigation of the food value chain of ready-to-eat chicken and the associa...Investigation of the food value chain of ready-to-eat chicken and the associa...
Investigation of the food value chain of ready-to-eat chicken and the associa...ILRI
 
Marketing food service new slides2
Marketing food service new slides2Marketing food service new slides2
Marketing food service new slides2Kern Rocke
 
Pre-competitive actions along the value chain
Pre-competitive actions along the value chainPre-competitive actions along the value chain
Pre-competitive actions along the value chainFrancois Stepman
 
The Sustainable Food Value Chain Framework
TheSustainable Food Value Chain FrameworkTheSustainable Food Value Chain Framework
The Sustainable Food Value Chain FrameworkFAO
 
Spring 2015- Using the food packaging value chain sustainability, food safe...
Spring 2015- Using the food packaging value chain   sustainability, food safe...Spring 2015- Using the food packaging value chain   sustainability, food safe...
Spring 2015- Using the food packaging value chain sustainability, food safe...Packaging Technology and Research, LLC
 
Sectors of foodservice industry
Sectors of foodservice industrySectors of foodservice industry
Sectors of foodservice industryPeter Donner
 
Cold chain dubai 26_oct08[1]
Cold chain dubai 26_oct08[1]Cold chain dubai 26_oct08[1]
Cold chain dubai 26_oct08[1]Sanjay Sethi
 
The Role of Food and Gastronomy in Online Travel Reviews about Agritourism Ex...
The Role of Food and Gastronomy in Online Travel Reviews about Agritourism Ex...The Role of Food and Gastronomy in Online Travel Reviews about Agritourism Ex...
The Role of Food and Gastronomy in Online Travel Reviews about Agritourism Ex...lorenzo cantoni
 
History of Food Service Industry
History of Food Service IndustryHistory of Food Service Industry
History of Food Service IndustryEkta Dugar
 
Introduction of food industry in pakistan & the present status of nestle paki...
Introduction of food industry in pakistan & the present status of nestle paki...Introduction of food industry in pakistan & the present status of nestle paki...
Introduction of food industry in pakistan & the present status of nestle paki...Muhammad Usman Waheed
 
Cruise ship industry
Cruise ship industryCruise ship industry
Cruise ship industryBeckoichan11
 

En vedette (20)

ICN2-Food Value Chain Transformations in Developing Countries: Nutritional Im...
ICN2-Food Value Chain Transformations in Developing Countries: Nutritional Im...ICN2-Food Value Chain Transformations in Developing Countries: Nutritional Im...
ICN2-Food Value Chain Transformations in Developing Countries: Nutritional Im...
 
Food Service Disruption
Food Service DisruptionFood Service Disruption
Food Service Disruption
 
Investigation of the food value chain of ready-to-eat chicken and the associa...
Investigation of the food value chain of ready-to-eat chicken and the associa...Investigation of the food value chain of ready-to-eat chicken and the associa...
Investigation of the food value chain of ready-to-eat chicken and the associa...
 
Marketing food service new slides2
Marketing food service new slides2Marketing food service new slides2
Marketing food service new slides2
 
Pre-competitive actions along the value chain
Pre-competitive actions along the value chainPre-competitive actions along the value chain
Pre-competitive actions along the value chain
 
Air transport
Air transportAir transport
Air transport
 
The Sustainable Food Value Chain Framework
TheSustainable Food Value Chain FrameworkTheSustainable Food Value Chain Framework
The Sustainable Food Value Chain Framework
 
Spring 2015- Using the food packaging value chain sustainability, food safe...
Spring 2015- Using the food packaging value chain   sustainability, food safe...Spring 2015- Using the food packaging value chain   sustainability, food safe...
Spring 2015- Using the food packaging value chain sustainability, food safe...
 
The Wheat Value Chain and Food Security in the Middle East and North Africa
The Wheat Value Chain and Food Security in the Middle East and North AfricaThe Wheat Value Chain and Food Security in the Middle East and North Africa
The Wheat Value Chain and Food Security in the Middle East and North Africa
 
Culinary tourism
Culinary tourismCulinary tourism
Culinary tourism
 
Paulo ramos food & tourism a perfect linkage?
Paulo ramos food & tourism a perfect linkage? Paulo ramos food & tourism a perfect linkage?
Paulo ramos food & tourism a perfect linkage?
 
Sectors of foodservice industry
Sectors of foodservice industrySectors of foodservice industry
Sectors of foodservice industry
 
The food service system
The food service systemThe food service system
The food service system
 
Cold chain dubai 26_oct08[1]
Cold chain dubai 26_oct08[1]Cold chain dubai 26_oct08[1]
Cold chain dubai 26_oct08[1]
 
The Role of Food and Gastronomy in Online Travel Reviews about Agritourism Ex...
The Role of Food and Gastronomy in Online Travel Reviews about Agritourism Ex...The Role of Food and Gastronomy in Online Travel Reviews about Agritourism Ex...
The Role of Food and Gastronomy in Online Travel Reviews about Agritourism Ex...
 
History of Food Service Industry
History of Food Service IndustryHistory of Food Service Industry
History of Food Service Industry
 
Introduction of food industry in pakistan & the present status of nestle paki...
Introduction of food industry in pakistan & the present status of nestle paki...Introduction of food industry in pakistan & the present status of nestle paki...
Introduction of food industry in pakistan & the present status of nestle paki...
 
Food Service
Food ServiceFood Service
Food Service
 
Cruise ship industry
Cruise ship industryCruise ship industry
Cruise ship industry
 
Types of Food Service System
Types of Food Service SystemTypes of Food Service System
Types of Food Service System
 

Similaire à Htm food service industry

Tapmaster Hoboken llc : Foodservice Industry Trends
Tapmaster Hoboken llc : Foodservice Industry TrendsTapmaster Hoboken llc : Foodservice Industry Trends
Tapmaster Hoboken llc : Foodservice Industry TrendsTapmaster Hoboken llc
 
INTRODUCTION TO HOSPITALITY AND THE WAITER
INTRODUCTION TO HOSPITALITY AND THE WAITERINTRODUCTION TO HOSPITALITY AND THE WAITER
INTRODUCTION TO HOSPITALITY AND THE WAITERMUMTAZUL ILYANI AZHAR
 
FOOD SERVICE OPERATION demo.pptx
FOOD SERVICE OPERATION demo.pptxFOOD SERVICE OPERATION demo.pptx
FOOD SERVICE OPERATION demo.pptxJinnyAsyiqin
 
Pro Services 1 Partial Restaurants - Elías Magaña
Pro Services 1 Partial Restaurants - Elías MagañaPro Services 1 Partial Restaurants - Elías Magaña
Pro Services 1 Partial Restaurants - Elías MagañaElías Peralta
 
The really final powerpoint
The really final powerpointThe really final powerpoint
The really final powerpointMurillo Ataíde
 
The Ultimate Guide on How to Start a Restaurant
The Ultimate Guide on How to Start a RestaurantThe Ultimate Guide on How to Start a Restaurant
The Ultimate Guide on How to Start a RestaurantTeam Tabluu
 
Food and Beverage Sector - Tourism
Food and Beverage Sector - TourismFood and Beverage Sector - Tourism
Food and Beverage Sector - TourismCris dela Peña
 
TYPES OF RESTAURANTS
TYPES OF RESTAURANTSTYPES OF RESTAURANTS
TYPES OF RESTAURANTSSagrario02
 
Catering history baby
Catering history babyCatering history baby
Catering history babyMarivie Fagar
 
P 6 Food & Beverage cycle TYPES OF FOOD SERVICE BUSINESS
P 6 Food & Beverage cycle    TYPES OF FOOD SERVICE BUSINESS P 6 Food & Beverage cycle    TYPES OF FOOD SERVICE BUSINESS
P 6 Food & Beverage cycle TYPES OF FOOD SERVICE BUSINESS Hany Atef
 
Topic 1 .1 introduction of food service
Topic 1 .1 introduction of food serviceTopic 1 .1 introduction of food service
Topic 1 .1 introduction of food serviceprojectjun
 
Types of service in food and beverage department
Types of service in food and beverage departmentTypes of service in food and beverage department
Types of service in food and beverage departmentGauravKumar2656
 
The eating and dining market
The eating and dining marketThe eating and dining market
The eating and dining marketSansar Birman
 
Topic 1 .1 introduction of food service
Topic 1 .1 introduction of food serviceTopic 1 .1 introduction of food service
Topic 1 .1 introduction of food serviceprojectjun
 

Similaire à Htm food service industry (20)

Tapmaster Hoboken llc : Foodservice Industry Trends
Tapmaster Hoboken llc : Foodservice Industry TrendsTapmaster Hoboken llc : Foodservice Industry Trends
Tapmaster Hoboken llc : Foodservice Industry Trends
 
INTRODUCTION TO HOSPITALITY AND THE WAITER
INTRODUCTION TO HOSPITALITY AND THE WAITERINTRODUCTION TO HOSPITALITY AND THE WAITER
INTRODUCTION TO HOSPITALITY AND THE WAITER
 
FOOD SERVICE OPERATION demo.pptx
FOOD SERVICE OPERATION demo.pptxFOOD SERVICE OPERATION demo.pptx
FOOD SERVICE OPERATION demo.pptx
 
Pro Services 1 Partial Restaurants - Elías Magaña
Pro Services 1 Partial Restaurants - Elías MagañaPro Services 1 Partial Restaurants - Elías Magaña
Pro Services 1 Partial Restaurants - Elías Magaña
 
The really final powerpoint
The really final powerpointThe really final powerpoint
The really final powerpoint
 
The Ultimate Guide on How to Start a Restaurant
The Ultimate Guide on How to Start a RestaurantThe Ultimate Guide on How to Start a Restaurant
The Ultimate Guide on How to Start a Restaurant
 
Food and Beverage Sector - Tourism
Food and Beverage Sector - TourismFood and Beverage Sector - Tourism
Food and Beverage Sector - Tourism
 
The Restaurant.pptx
The Restaurant.pptxThe Restaurant.pptx
The Restaurant.pptx
 
TYPES OF RESTAURANTS
TYPES OF RESTAURANTSTYPES OF RESTAURANTS
TYPES OF RESTAURANTS
 
Aristeo contreras yeo pro services
Aristeo contreras yeo  pro servicesAristeo contreras yeo  pro services
Aristeo contreras yeo pro services
 
Types of restaurants by aristeo contreras yeo
Types of restaurants  by aristeo contreras yeoTypes of restaurants  by aristeo contreras yeo
Types of restaurants by aristeo contreras yeo
 
Menu & its type
Menu & its typeMenu & its type
Menu & its type
 
Restaurant operation
Restaurant operationRestaurant operation
Restaurant operation
 
Lesson 2 CMANOP
Lesson 2 CMANOPLesson 2 CMANOP
Lesson 2 CMANOP
 
Catering history baby
Catering history babyCatering history baby
Catering history baby
 
P 6 Food & Beverage cycle TYPES OF FOOD SERVICE BUSINESS
P 6 Food & Beverage cycle    TYPES OF FOOD SERVICE BUSINESS P 6 Food & Beverage cycle    TYPES OF FOOD SERVICE BUSINESS
P 6 Food & Beverage cycle TYPES OF FOOD SERVICE BUSINESS
 
Topic 1 .1 introduction of food service
Topic 1 .1 introduction of food serviceTopic 1 .1 introduction of food service
Topic 1 .1 introduction of food service
 
Types of service in food and beverage department
Types of service in food and beverage departmentTypes of service in food and beverage department
Types of service in food and beverage department
 
The eating and dining market
The eating and dining marketThe eating and dining market
The eating and dining market
 
Topic 1 .1 introduction of food service
Topic 1 .1 introduction of food serviceTopic 1 .1 introduction of food service
Topic 1 .1 introduction of food service
 

Dernier

ISO 25964-1Working Group ISO/TC 46/SC 9/WG 8
ISO 25964-1Working Group ISO/TC 46/SC 9/WG 8ISO 25964-1Working Group ISO/TC 46/SC 9/WG 8
ISO 25964-1Working Group ISO/TC 46/SC 9/WG 8Access Innovations, Inc.
 
Communication Accommodation Theory Kaylyn Benton.pptx
Communication Accommodation Theory Kaylyn Benton.pptxCommunication Accommodation Theory Kaylyn Benton.pptx
Communication Accommodation Theory Kaylyn Benton.pptxkb31670
 
MARINE DIESEL ENGINES & Engine in DSV.pptx
MARINE DIESEL ENGINES & Engine in DSV.pptxMARINE DIESEL ENGINES & Engine in DSV.pptx
MARINE DIESEL ENGINES & Engine in DSV.pptxSarath40652
 
Dynamics of Professional Presentationpdf
Dynamics of Professional PresentationpdfDynamics of Professional Presentationpdf
Dynamics of Professional Presentationpdfravleel42
 
Communication Accommodation Theory Kaylyn Benton.pptx
Communication Accommodation Theory Kaylyn Benton.pptxCommunication Accommodation Theory Kaylyn Benton.pptx
Communication Accommodation Theory Kaylyn Benton.pptxkb31670
 
The Real Story Of Project Manager/Scrum Master From Where It Came?!
The Real Story Of Project Manager/Scrum Master From Where It Came?!The Real Story Of Project Manager/Scrum Master From Where It Came?!
The Real Story Of Project Manager/Scrum Master From Where It Came?!Loay Mohamed Ibrahim Aly
 

Dernier (6)

ISO 25964-1Working Group ISO/TC 46/SC 9/WG 8
ISO 25964-1Working Group ISO/TC 46/SC 9/WG 8ISO 25964-1Working Group ISO/TC 46/SC 9/WG 8
ISO 25964-1Working Group ISO/TC 46/SC 9/WG 8
 
Communication Accommodation Theory Kaylyn Benton.pptx
Communication Accommodation Theory Kaylyn Benton.pptxCommunication Accommodation Theory Kaylyn Benton.pptx
Communication Accommodation Theory Kaylyn Benton.pptx
 
MARINE DIESEL ENGINES & Engine in DSV.pptx
MARINE DIESEL ENGINES & Engine in DSV.pptxMARINE DIESEL ENGINES & Engine in DSV.pptx
MARINE DIESEL ENGINES & Engine in DSV.pptx
 
Dynamics of Professional Presentationpdf
Dynamics of Professional PresentationpdfDynamics of Professional Presentationpdf
Dynamics of Professional Presentationpdf
 
Communication Accommodation Theory Kaylyn Benton.pptx
Communication Accommodation Theory Kaylyn Benton.pptxCommunication Accommodation Theory Kaylyn Benton.pptx
Communication Accommodation Theory Kaylyn Benton.pptx
 
The Real Story Of Project Manager/Scrum Master From Where It Came?!
The Real Story Of Project Manager/Scrum Master From Where It Came?!The Real Story Of Project Manager/Scrum Master From Where It Came?!
The Real Story Of Project Manager/Scrum Master From Where It Came?!
 

Htm food service industry

  • 1. HTM 130 THE FOODSERVICE INDUSTRY CHAPTER 6
  • 2. CHAPTER OUTLINE • Foodservice Concepts • Restaurant Operations • Culinary & Foodservice Operations • Managed Service
  • 4. • FINE DINING • THEME RESTAURANTS • CASUAL DINNERHOUSES • ETHNIC RESTAURANTS • FAMILY RESTAURANT • GRILL/BUFFET • QUICK SERVICE (QSR) • NEIGHBORHOOD/THIRD PLACES • COFFEEHOUSES • CATERING
  • 5. FINE DINING • Haute cuisine • High level • White tablecloth • Communicates elegance, refinement & atentiveness with guest
  • 6. THEME RESTAURANT • Diner with an experience that evokes other times & place • Most have table service • Memorable moment
  • 7. CASUAL DINNERHOUSES • Related to theme restaurant • Suitable for middle-income to dining out • Alcohol frequently served
  • 8. ETHNIC RESTAURANT • Tied to cultures from which they originated • Limited table service • Expencive or inexpencive • Reflect the variety & diversity of their culture
  • 9. FAMILY RESTAURANTS • Known as coffee shop • Offer table & counter service with limited menu • Suitable for children
  • 10. GRILL/BUFFET • Includes steakhouse chains that use buffet service & cafeterias
  • 11. QUICK SERVICE (QSR) • Largest foodservice industry • Known as fast food • A growing trend
  • 12. NEIGHBORHOOD / THIRD PLACES • Includes coffee shop, neighborhoods tavern & lunch counter • Example third place in europe : o English pub o The french sidewalk café o The german beer garden
  • 13. COFFEEHOUSES • Fastest growing food service • Often located in urban areas
  • 14. CATERING • Creativity had much to do catering’s success • Caterer have special advantage because they know how many people and menus will be • Hospitals & school are beginning to used foodservice utilities and staff
  • 16. • TABLE SERVICE • BUFFET SERVICE • BANQUET TABLE SERVICE • CAFETERIA SERVICE • FAMILY-STYLE SERVICE • ROOM SERVICE • QUICK COUNTER SERVICE • TRADITIONAL COUNTER SERVICE • TAKE-OUT SERVICE • DELIVERY SERVICE • CARHOP SERVICE • DRIVE-THROUGH SERVICE
  • 17. TABLE SERVICE • Guest seated by host • Order are taken by server at table • Soiled dish are cleared by servers
  • 18. BUFFET SERVICE • Associated with catered event where guest come to buffet table
  • 19. BANQUET TABLE SERVICE • Ordinary table service • Brings food to the guest • Food may plated in central kitchen and move to dining area
  • 20. CAFETERIA SERVICE • Related with buffet service • Guest pick up their own food & take to their table • Have permanent service counter • Some cafeteria very similar to food courts
  • 21. FAMILY-STYLE SERVICE • Brings food items in large quantities for table with big guests • Food passes from person to person likes family diner in home • The menu is fix
  • 22. ROOM SERVICE • Associated with hotels • Guest can order meals from menu & will brough to their room • May available 24-H
  • 23. QUICK COUNTER SERVICE • Fast food restaurant utilize this service • The customer : o stand at counter o Place their order o Pay o Wait
  • 24. TRADITIONAL COUNTER SERVICE • Served by a counter person, often a short-order cook
  • 25. TAKE-OUT SERVICE • Applied to customers who prefered to take food home and eat it there
  • 26. DELIVERY SERVICE • Where prepared food is brought to the customer’s home. • Popularized by domino’s pizza • Also know as meals-on-wheels
  • 27. CARHOP SERVICE • Originated with the ‘drive-in’ restaurant made popular in 1940-1950s • Customers park their car and order their food • Orders called into an intercom.
  • 28. DRIVE THROUGH SERVICE • Familiar with quick-service restaurant • Usually a restaurant uses 2 windows, one for pay and one for receive food
  • 30. • A la carte menus - offer individually priced • Table d’hote menus - offer one or more items in fixed price • Du jour menus - items “of the day” • Tourism menus - used to attracted tourists’ with special menus • California menus - guest ordered whatever they want on menus at any time of the day
  • 31. MARKET SEGMENTATION • Subgroups of consumers who share a specificset of needs & expectation • Segmented into : o Geographi location o Age o Ethnicity o Social class o Price
  • 33. • INDEPENDENTS • CHAIN RESTAURANTS • FRANCHISES • MULTIUNIT FOODSERVICE FIRMS
  • 34. INDEPENDENTS • One or more owners • Day-to-day operation of business • Not affiliated wth any national brand or name
  • 35. CHAIN RESTAURANTS • Distinguished by the fact thatall of the individual restaurants are virtually identical in market, concept, design and name • Same menu, food quality, level of service and atmosphere can be found • May be family-owned or owned by a corporation, franchise company or management company
  • 36. • Disadvantages o Not flexible as independent • Advantages o Afford to hire talented specialists to overseas o Great buying power and credit resources
  • 37. FRANCHISES • A form of restaurant ownership commonly utilized by chain • Business arrangement between business operator called franchisee • The franchise company called the franchisor • Franchisor sells the franchisee to use its name, brand and logo, its product and concepts. • Business person puts up a certain money to buy a franchise
  • 38. • Franchise owner tpically pays the franchisor an annual fee based on sales
  • 39. MULTIUNIT FOODSERVICE FIRMS • A single firm that owns and operates a number of restaurant • Each restaurant with different concept, menus and target market
  • 41. • Kitchen brigade system • Dining room organization • Menu planning & development • The production cycle
  • 42. THE KITCHEN BRIGADE SYSTEM • Founded by Auguste Escoffier • Kitchen staff have their own responsibility • The system : o Chef o Sous chef o Chef de partie
  • 43. • Chef o Top level of authority in system o As a leader o Experienced in chef’s work • Chef de partie o Called as station chef o One or two chef responsibilities in one station
  • 44. DINING ROOM ORGANIZATION • Maitre d’hotel o Leader o Coordinating service policy o Oversee the entire operation of the dining room • Chef de salle o Head waiter o Responsible for the service provided in the dining room o Organizes and supervises staff
  • 45. • Chef d’etage o Captains o Most direct to the customer • Chef de rang o Front waiter o Sees to the service needs by guest • Demi-chef de rang o Back waiter o busperson
  • 46. MENU PLANNING & DEVELOPMENT • The concept • Customers’ want and expectation • Staff and equipment • Margin of profitability • Benefits of a limited menu • Menu engineering
  • 47. THE PRODUCTION CYCLE • Standard recipe file • Forecasting • Purchasing • Receiving • Storing & issuing • Pre-preparation • Final preparation • Service • Clean up
  • 49. • Airlines • Military • Elementary & secondary schools • Colleges & universities • Health care facilities • Business & industry • Leisure & recreation organizations • Conference centers • Travel plazas
  • 51. MILITARY • Contracted out to foodservice management company • Testing of prepared foods that can be reheated & served without much labor
  • 52. ELEMENTARY & SECONDARY SCHOOLS • There are a la carte • Offering student greater food to choose
  • 53. COLLEGES & UNIVERSITY • Range from very small to very large operations • Snack bars and vending machines may suitable in commuter college • Larger residential college offered multiple foodservice outlet.
  • 54. HEALTH CARE FACILITIES • Prepared to accommodate those who have dietary restrictions • Prepared in central kitchen and transported to patient floors • Use computer technology to keep track of inventories, to analyze nutritional content and menu items and assess possible food
  • 55. DIFFERENTATION BETWEEN MANAGED SERVICE & COMMERCIAL FOODSERVICES • Necessary to meet the needs of the guest & the client • Many managed operations are housed in host orzanization that do not have foodservice as their primary business • The guest are captive clientele • Volume of business is more consistent & easier cater • Produce food in large quantities batches