Chapter 17 FOOD SERVICE SEGMENTS 1 1st Split or Segment Test 4 Study Guide a The foodservice sector of the hospitality industry is very large and includes many different types of eating establishments b Foodservice segments or categories begin by separating foodservice businesses into 2 broad types i Commercial ii Non commercial 2 Commercial Non commercial Foodservice a Commercial i These businesses operate to generate revenue ii Profitability is a primary goal iii Example Restaurants iv These are also known as standalone restaurants and provide higher profit compared to Non commercial restaurants or hotel restaurants b Non commercial i Primary goal is not to generate revenue profit ii These businesses may may not make money but it is not their primary purpose for being in business iii Often called Institutional or On site operations iv Example hospital or school foodservices 3 Quick service Restaurants a Known as Fast food or Limited service b Key characteristics i Provide limited of menu items ii Very short amount of time waiting on food iii Customer orders at a counter or drive thru iv Customer pays for food before consuming it 4 Target market i ii People seeking value a lot of food for iii People with limited time Individuals seeking low cost meal 5 Casual Dining a Created to cater to middle class i Who enjoy going out to eat b Service without high price of fine dining c Promote relaxed atmosphere d Some revolve around a theme i Seafood Red Lobster ii Italian food Olive Garden 6 Fine Dining Upscale Restaurants a Fine dining are more specific in their job descriptions and duties b Patron expects a high level experience c Patron expects high degree of service d D cor helps to deliver feeling of a superior dining experience e Expensive pricing is associated with upscale dining restaurants i Bill for this dining experience can exceed 100 per person 7 Other Operations a Hotel foodservice i Extended hours to serve guests on property ii Different menus outlets iii Profit margin usually lower than typical restaurant b Country club food service i Wide range of foodservice concepts offered ii Upscale dining iii Special events weddings private parties iv Casual or Family dining or Grill v Pool snack bar Golf cart with snacks drinks c Airlines Airports restrictions iii Passengers must arrive earlier for flights d Cruise Ships i All you can eat inclusive pricing concept ii Achieve success by offering wide variety of choices iii Menu variety iv Different themes v Different segments vi Quick service Casual Fine Dining e Tourist Attractions Foodservice i Theme parks and Sports Venues ii Offering a multitude of services at varying price points iii Example Disney World New Yankee Stadium f Convenience Store Increased costs reduced on board service i ii Some Terminal foodservice business may have increased as result of security i Gaining popularity ii Many now offering made to order food items iii Creates direct competition for restaurants iv Range from snack machines to large stores offering a restaurant option for dine in or take out 8 New Commercial Foodservice a Fast casual restaurant i Hybrid combination of 2 concepts Quick service and casual dining ii Offer higher quality food product served fast b Cinema eatery i Movie theater restaurant ii Provide latest movies and quality food 9 Non commercial Foodservice a Institutional or On site establishments include a wide variety of organizations b Each must provide foodservice to their constituencies simply to accomplish their businesses mission i Hospitals ii Schools K 12 college and universities iii Correctional facilities iv Military operations CHAPTER 18 RESTAURANT OPERATIONS 1 Management Priorities a Financial matters all aspects i Restaurants generally have low profit margins b Maintaining quality standards i In both Service and Food c Anticipate stay current 2 Organizational Structure a Divided in 2 areas i Front of House FOH ii Back of House BOH b Managers oversee both i Markets change quickly Failure to keep up loses customer base and revenue i Must work seamlessly together for success c Based on brigade system i Concept developed by Escoffier ii Each worker or station is assigned specific tasks iii Each position is training for the position above giving the opportunity for advancement 3 FOH Ma tre d a Responsible for all aspects of service b Specific duties include i Greets guests upon arrival ii Handles reservations iii Trains service personnel iv Works with sommelier selecting wine v May work with chef developing menu c During service he she is the liaison between front and back of house 4 FOH Sommelier Expert in wine a Primary duty is to assist guests with choosing wine may serve it also b Other wine duties include i Selects ii Purchases iii Receives iv Handles storage c May also be in charge of all alcoholic beverage purchasing for the establishment 5 FOH Service staff a Captain runs one area of the dining room i Explains menu and any specials to guests ii Takes their orders iii Captain does any tableside cooking iv Oversees the front and back waiters i Provide utensils plates and bring the food b Front waiters c Back waiters i Fill waters bring bread butter clear dirty dishes 6 In Casual dining operations a variations of the traditional organizational structure are more common as positions and duties have been combined to reflect the needs of the establishment 7 BOH Executive Chef In charge of all kitchen operations a b Specific duties include i Designs menu ii Hires and trains kitchen staff iii Purchasing iv Cost controls for the kitchen v Sets presentation safety and sanitation standards c Often the star attraction for property i May make appearances in dining room ii Chef s reputation alone is often enough to draw customers to sample their creations 8 BOH Key personnel a Sous Chef i Prepares food during service ii Organizes supervises operations of kitchen b Role of the Aboyeur Expeditor i Calls orders to other cooks ii Coordinates FOH BOH iii Brings it all together to go out to the table 9 BOH Clean up a Dish persons b Responsibilities include i Clean cookware for chefs throughout service ii Clean all china silver glassware iii Clean kitchen floors iv Remove garbage 10 2 schools of thought on cleaning the kitchen a Have the cooks be responsible facilitates a sense of pride and ownership with b equipment Hire a cleaning service or use dishwashers avoids highly paid cooks remaining on the clock 11 General Manager Management a
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