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
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Objectives
• Analyze how a restaurant concept
distinguishes one restaurant from another.
• Assess the importance of customer
feedback.
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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 usually
– operate at least one dining room
– have extensive catering facilities for weddings,
reunions, and other social events
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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
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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 finedining services
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Shopping Centers and Stores
• A foodservice business may be located within
other businesses, such as
– shopping malls
– department stores
– bookstores
– grocery stores
– convenience stores
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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
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In-Transit Foodservice
• In-transit foodservice may be found on
airplanes, trains, and cruise ships
• Foodservice may range from simple snacks
to fine dining
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Permission granted to reproduce for educational use only.
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
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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
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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
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Customer Feedback
• Three ways of obtaining customer feedback:
– guest comment cards
– mystery shoppers
– managers speaking with guests
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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
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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
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Permission granted to reproduce for educational use only.