Chapter 17 Food Service Segments Examination of commercial and noncommercial food service o Initial breakdown of the food sector in hospitality goes into Commercial establishments Operate with the premise that they will generate revenue Usually called restaurants And noncommercial establishments Primary goal may not be to generate revenue Also called institutional on site operations They re either self operated or contract food services o Food service within commercial operations Quick service aka fast food Also referred to as limited service restaurants Primary function is to provide limited of food items to customer in short amount of time Customers order food at counter or through drive through Pay for food before eating it Customers typically looking for meal at value with limited time Casual dining o o Initially catered to middle class Casual relaxed atmosphere People who want to enjoy going out to eat without high price tags o Seafood Red Lobster or Italian Olive Garden etc Fine dining or upscale restaurants aka white table cloth restaurants High level of service is delivered and is expected by the patron Restaurant d cor helps deliver feeling of superior dining experience Price tag is expensive bill may exceed 100 person Those three are just basic areas there are many different areas commercial operations can be broken down into hotels country clubs airports etc Hotel food service o Different than restaurants because they operate w extended hours to service customers staying on the property o They have different levels of menus Special limited menu to meet needs of guests looking to order room service o Profit margin is lower than restaurants Country club food service o Have the task of running various types of food service Ranges from snack carts to higher end restaurants Also have special events w specific instructions Ex weddings parties or buffets for events Could also have grills or banquet departments Airport food o Every airport does things differently but most airports offer variety of quick service and casual dining options o Restaurants at airports experienced changes because Airplanes decreased availability of food on aircraft New security restrictions People have to arrive 2 hours before flight More time for passengers to eat or buy food to eat on flight Helped increase customer usage Cruise ship dining o Known for all you can eat option wide variety Associated with all inclusive package o Many different themed restaurants Chinese Italian etc and variety in dining style casual to upscale Food service at various types of tourist attractions o Food services at some of these locations are cafeteria styled that rival the best dining establishments in the country Walt Disney World in Florida Offers all types of food service options in 1 location snack carts to high end restaurants Model being copied at Yankees Stadium Convenience stores o Thought of as place to grab quick bite soda or just buy gas o Now stores like Wawa or Sheetz offer made to order food Put them in competition with traditional restaurants Making premade fare daily to meet needs of diverse customers Snack machines to large stores for dine in New types of food service within commercial operations o Hybrid food service establishment Most common type is fast casual restaurant Combines quick service and casual dining Ex Steak n Shake You can arrive be seated and served or You can do drive thru or take out High quality food w speed and efficiency of quick service restaurant Another common type is cinema eatery Combines movie theater and restaurant Watch movies while getting quality food o Ex shrimp steak etc o 10 15 person o Operates for patients and their visitors family friends o o There are also food outlets like food carts to cafeterias Patients may have special dietary needs Schools K 12 Colleges and universities o Food programs not as sophisticated as colleges universities o Always changing to meet needs wants of students faculty and staff o Companies like ARAARK and Compass Group work on campuses Work to generate profits Offer options similar to traditional restaurants Correctional facilities Serving food that meets certain nutritional guidelines o o Delivered in different ways including Self serve salad dessert pasta pizza bars Food safety and sanitation improving outdated methods being replaced w state of the art equipment o Types and presentation of foods has changed to make enlisted men feel like they re at casual dining establishment Partner w commercial establishments to offer more options o o Military operations o Noncommercial or on site food service operations Wide variety of organizations like Hospitals Chapter 18 Restaurant Operations Management Priorities o Takes more than just a quality product to succeed in restaurant business o Priorities for those in management positions must be Focus on keeping costs within operating budget Restaurants typically have a low profit margin Close attention to financial matters to operate profitably Maintaining standards of the restaurant Food and service quality Anticipate keep up with changes in the marketplace If standards aren t maintained or changes aren t kept up with you could lose your main source of revenue your customer base Organizational Structure o Two operating areas general manager oversees both Back of the house aka BOH or kitchen operations Front of the house aka FOH or dining room nonkitchen areas Both areas must communicate and work seamlessly w the other Staffing system is based on brigade system developed by Escoffier o Each worker or station is assigned a specific set of tasks o Each position is training for the position above opportunity for o Front of the house advancement Maitre d hotel is responsible for management of service Trains service personnel Host who greets guests on arrival and often handles reservations Works with sommelier to select wine May work with chef to develop the menu o Acts as liaison between front and back of the house during service hours communicating with chef and sous chef Sommelier aka wine steward In charge of selecting and purchasing wine for the establishment As well as reception and proper storage of wine Assists guests w choosing wine and serves the wine May be in charge of all alcoholic beverages of establishment Headwaiter Captain Responsible for service in particular area of the dining room This position is not necessary in smaller operations o Role would be taken over by ma tre d or the
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