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
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
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
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
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
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
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