Understanding Foodservice Operations

Chapter 2

Restaurants- the most familiar segment of the foodservice industry◦ Full-service restaurants

Employ servers to take the customer’s order and bring the meals out

Can span a range of fine dining to casual Fine dining has elegantly prepared food, linen napkins

and tablecloths, fine china, highly trained wait staff Fine dining has the highest quality of food Popular with special occasions, most expensive

Casual dining offers simple foods in less formal surroundings, serve a wide variety of cuisines, moderate menu prices

Types of Foodservice Establishments

Restaurants continued◦ Quick-Service restaurants

Quick service is also known as Fast Food Offers speed, convenience, reasonable prices Customers typically place orders at counter and

serve themselves Before the 1950’s the quick-service industry was

very small, it now accounts for 38% of all dollars spent on dining out

Offer limited menus, efficiency is the key to success McDonald’s, Subway, KFC

Types of Foodservice Establishments

Hotels◦ Travelers need lodging as well as food to eat◦ Small motels offer vending machines, continental

breakfasts◦ Larger hotels offer a wide variety of dining options

Restaurants, room service, banquet facilities and ballrooms for catering

Types of Foodservice Establishments

Clubs-◦ Clubs often provide their members with activities

as well as food. ◦ Country clubs offer golfing, tennis, etc plus fine

cuisine and excellent service for their member’s membership fees

Types of Foodservice Establishments

Catering- provides food and service for groups, often at another facility that normally does not serve foods ◦ Catering at those locations is called off-premise

catering◦ Chefs of catering companies must be extremely

organized ◦ Demand for catering has risen in recent years

Weddings, anniversaries, reunions, proms, etc.

Types of Foodservice Establishments

Institutional Foodservice- supplies meals for businesses and organizations

Employers want to provide food to eat so employees do not have to leave the premises ◦ Corporations (google), schools, universities,

hospitals, stadiums, prisons, travel, military, nursing homes

Types of Foodservice Establishments

Sole Proprietorship- ◦ a business in which one person owns and often

operates the business. Responsibilities are that of the owner only

Partnerships- ◦ a business in which ownership is shared by two or

more people. Responsibilities are often divided, partnerships end when one or more people leave the business

Corporations- ◦ most businesses, made of many investors.

Ownership is divided by the investors, has rights and responsibilities as a real person

Legal Forms of Business Ownership

An entrepreneur is someone who organizes a business and assumes the risk for it◦ Chef-entrepreneurs are chefs who own their own

restaurants

Entrepreneurship