Food & Beverage
Overview
What does the career path look like?
Maps &
Guides
Sporting
Events
Airlines
Lodging
Restaurants
Travel
Agencies
Travel & Tourism
Country
Clubs
Retirement
Communities
Contract
Food
Service
Hospitality
Travel and Tourism Industries
Hotels/motels
Natural attractions
Entertainment venues
Resorts
Gaming entertainment
Arts venues
Vacation ownership
Travel agencies
Historical sites
Hostels
Convention bureaus
Museums
Caravans
Tour companies
Luggage
Camping
Hotel/rest. suppliers
Real estate
Airlines
Taxi services
Construction
Cruise ships
Cameras and film
Luggage
Rail
Maps & travel books
Beverage mfr & dist
Car rental
Shopping malls
Auto/aircraft mfr
Bus coaches
Service stations
Motor fuel producers
Restaurants
Sporting events
Recreation equipment
Fast food
Banking services
Food producers
Wine merchants
Reservation systems
Advertising media
Theme parks
Auto clubs
Souvenirs
Hospitality Industries
Hotels/motels
Natural attractions
Entertainment venues
Resorts
Gaming entertainment
Arts venues
Vacation ownership
Travel agencies
Historical sites
Hostels
Convention bureaus
Museums
Caravans
Tour companies
Luggage
Camping
Hotel/rest. suppliers
Real estate
Airlines
Taxi services
Construction
Cruise ships
Cameras and film
Luggage
Rail
Maps & travel books
Beverage mfr & dist
Car rental
Shopping malls
Auto/aircraft mfr
Bus coaches
Service stations
Motor fuel producers
Restaurants
Sporting events
Recreation equipment
Fast food
Banking services
Food producers
Wine merchants
Reservation systems
Advertising media
Theme parks
Auto clubs
Souvenirs
The Hospitality Industry
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Lodging
Food service
Clubs
Cruise ships
Gaming
Theme parks
Sports and entertainment
Travel
The Hospitality Business
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Lodging – putting heads on beds
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Many U.S. markets are mature
Expansion and growth overseas
Food service – putting cheeks in seats
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What would you like to eat?
Where would you like to meet?
Expansion and growth overseas
Hospitality Industry Numbers
Lodging
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11.4M rooms
worldwide
3M rooms in U.S.
Slowing in U.S.
Exceptions; casinos,
limited service,
timeshare
Continued expansion
Food Service
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Strong growth
$1 billion/day sales
10.2M employees
12M in 2006
1/2 of all adults/day
eat in restaurants
44% of food $ spent
in restaurants
Where are the jobs?
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Professional
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Corporate
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Operations management, finance, accounting, human
resources, customer relations, marketing, food science
Marketing, business development, human resources,
training, quality assurance, real estate, accounting,
purchasing
Entrepreneurial
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Owner, operator, franchisor
Food Service
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Eating and drinking places
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Quick service restaurants (QSR)
Full service restaurants / bars
White table cloth restaurants / bars
Lodging food service
Education food service
Employee food service
Health care
Recreational food service
Off-premise catering
Restaurant Industry Positions
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Banquet manager
Bartender/cocktail server
Broiler cook
Busperson
Counter person
Dining room manager
Dishwasher
Executive chef
Expediter
Food & beverage director
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Food server
Fry/Sauté cook
Host/hostess
Kitchen manager
Pantry cook
Pastry chef
Restaurant manager
Sous chef
Storeroom person
Unit manager
Hospitality Careers
The industry offers more career options
than most
 The work is varied
 There are many opportunities to be
creative
 This is a “people” business
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Hospitality Careers
Hospitality jobs are not nine-to-five jobs
 There are opportunities for long-term
career growth
 There are perks associated with many
hospitality jobs
 Hospitality jobs can be intrinsically
satisfying and meaningful
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The Down Side
Long hours
 Nontraditional schedules
 Pressure
 Low beginning salaries
 Frequent relocation
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Lodging Careers
Entry level
Housekeeper
Front desk clerk
Reservations clerk
Food service staff
Mid level
Reservations
manager
Executive
housekeeper
Front office
manager
Catering sales
manager
Sales manager
Upper
management
Personnel director
Senior sales manager
Controller
Food & beverage
director
Director of sales &
marketing
General manager
Food Service Careers
Entry level
Crew person
Crew supervisor
Lead positions
Mid level
Manager trainee
Chef
Unit manager
Controller
Kitchen manager
Catering
manager
Upper
management
Executive chef
General manager
District manager
Regional manager
Operations director
Other directors
CFO
President/CEO
Chain Operations
Better training
 More opportunities for advancement
 Better benefits
 Frequent relocation
 More control by management
 Bonus plans impact pay
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Independent Operations
More chances to be creative
 More control
 Better learning environments
 Less job security
 Fewer chances for advancement
 Harder to market and sell
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Foodservice Industry
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Commercial Foodservices
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Institutional Foodservices
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Military Foodservices
Foodservice Industry
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Commercial Foodservices
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Restaurants
Lunchrooms
Cafeterias
Fast food restaurants
Hotel foodservice operations
Food stands
Social caterers
Foodservice Industry
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Institutional Foodservices
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Hospitals
Nursing homes
Schools & colleges
Correctional facilities
Employee cafeterias
Airline catering
Surface transportation catering
Foodservice Industry
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Military Foodservices
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Military bases
Combat foodservices
Officers clubs
Cafeterias
Restaurant Industry
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The National Restaurant Association [NRA]
defines the restaurant industry as that
which encompasses all meals and snacks
prepared away from home, including all
takeout meals and beverages.
Restaurant Industry
 Restaurant
industry sales were
forecast to reach $ 399.0 billion in
2001, an increase of 5.2 over the
year 2000.
Restaurant Industry
 On
a typical day in 2001, the
restaurant industry will post average
sales of $1.1 billion
Restaurant Industry
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Sales at full service restaurants are
forecast to reach $143.3 billion and sales
at quick service [fast foods] restaurants
are forecast to reach $ 112.0 billion.
Restaurant Industry
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The overall impact of the restaurant industry is
expected to reach $ 1 trillion in 2001. This
includes sales in related industries such as
agriculture, transportation, wholesale trade and
food manufacturing.
Restaurant Industry
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Sales: $ 399 billion – average $1.1 billion on a
typical day
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Locations: 844,000 – more than 54 billion meals
will be eaten in restaurants and school and work
cafeterias.
Restaurant Industry
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Employees: 11.3 million – more than 8
percent of those employed in the United
States, which makes the industry the
largest employer besides government.
Food-and-drink sales [billions $]
450
400
350
300
250
200
150
100
50
0
399.2
239.3
119.6
42.8
1970
1980
1990
2001*
Restaurant Industry
One-third of all adults in the United States
have worked in the restaurant industry at
some time during their lives
 Per-person check averaged $4.72 in 1999
 Average unit sales in 1998 were $ 601,000
at full service restaurants and $555,000 at
limited-service [fast-food] restaurants.
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Distribution of Restaurant
Customer Traffic [1998]
Breakfast 11%
Lunch 37%
Dinner 52%
Restaurant Industry
Restaurant Industry remains to be very
competitive
 Three out of four consumers report that
they have more restaurants to choose
from today than they did two years ago.
 Restaurants are paying more attention to
design, décor and atmosphere
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Restaurant Industry:
Ranking of Consumer Choices
Food and Service
 Physical setting
 Moods and Impressions
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Restaurant Industry:
Quick Service
Intense competition
 Convenience is number one factor
 Carryout or delivery market
 Time savings meal options
 Ever-changing consumer needs
 Shortage of labor
 Training needs
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Restaurant Industry:
Full Service
Tied to economy
 Baby-boom generation
 Increased competition
 Importance of repeat customers
 Portion sizes
 Dietary needs
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Restaurant Industry:
Growth in Other Segments
Managed services [1%]
 Educational institutions [4.4%]
 Recreational services [3.3%]
 Transportation [3.8%]
 Health care [2.2%]
 Lodging places [2.7%]
 Military [2.2%]
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Restaurant Industry:
Trends
Labor shortage issues
 Cost of providing food and service
 Technology issues and benefits
 Consumer preferences
 Training
 Expansion
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