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  • Food and Beverage Management: "The Food Service Industry"

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    Hakam Salem Shatnawi
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    The document discusses the food service industry and its management structure. It is separated into profit-oriented commercial sectors like restaurants and institutional cost-focused sectors like schools. Products are defined by their physical features and customer benefits. Management involves using resources like people, money, and equipment to achieve organizational goals. The industry employs managers, production staff like chefs and cooks, and service roles such as servers and bartenders. An example organizational chart of a restaurant is also provided.

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    The document discusses the food service industry and its management structure. It is separated into profit-oriented commercial sectors like restaurants and institutional cost-focused sectors like schools. Products are defined by their physical features and customer benefits. Management involves using resources like people, money, and equipment to achieve organizational goals. The industry employs managers, production staff like chefs and cooks, and service roles such as servers and bartenders. An example organizational chart of a restaurant is also provided.

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    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
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    17 views12 pages

    Food and Beverage Management: "The Food Service Industry"

    Uploaded by

    Hakam Salem Shatnawi
    The document discusses the food service industry and its management structure. It is separated into profit-oriented commercial sectors like restaurants and institutional cost-focused sectors like schools. Products are defined by their physical features and customer benefits. Management involves using resources like people, money, and equipment to achieve organizational goals. The industry employs managers, production staff like chefs and cooks, and service roles such as servers and bartenders. An example organizational chart of a restaurant is also provided.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
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    of 12

    FOOD AND BEVERAGE

    MANAGEMENT

    THE FOOD SERVICE
    INDUSTRY
    1
    Learning Objectives:
    1- Identifying segments of the food service
    industry and its products
    2 - Identifying and discussing three levels of
    Management, Production and Service
    Personnel of a Food and Beverage Operation



    2



    The Food Service Industry tends to be
    separated into two sets of sectors:

    A) Profit Oriented Sectors - Commercial Operations-
    Main objective is to maximize their profit level

    B) The Cost Prevision Sector - Institutional Operations-
    Main objective is to minimize their cost level

    LO1
    3
    A) Profit Oriented Sectors
    - Independents (Single Unit)
    -Chain Restaurants (Multi-Unit)
    - Franchises
    *Franchisee
    *Franchisor

    B) The Cost Prevision Sector
    - Management Companies
    LO1
    4
    Products of Food Service
    Industry
    Products have two dimensions:
    Features
    The physical characteristics of the
    product
    Benefits
    The satisfaction of the customer


    LO1
    5







    The food service industrys
    products may be defined as the
    set of satisfactions or
    dissatisfactions which customer
    receives from a food service
    experience
    LO1
    6




    The satisfaction may be:

    - Physiological needs
    - Economical needs
    - Social needs
    - Psychological needs
    - Convenience needs
    LO1
    7
    What is management ?
    Using what youve got -resources-to do
    what you want to do -attain organisational
    objectives
    Resources
    People
    Money
    Time

    Energy
    Product
    Equipment
    LO2
    8
    People in Food Service
    A) Managers
    Top Managers
    Middle Managers
    Supervisors
    OR
    Line Managers
    Staff Managers
    LO2
    9
    B) Production Personnel
    Chefs
    Cooks
    Assistant cooks
    Pantry Service Assistants
    Stewards
    Storeroom and Receiving Employees
    Bakers
    LO2
    10
    C) Service Personnel
    Dining Room Managers
    Host/Captains/Maitre ds
    Food Servers
    Buspersons
    Bartenders
    Service Bartender
    Beverage Servers
    Cashiers
    LO2
    11
    Organization Chart for a Restaurant
    Receiving / Storeroom Clerk Cashier
    Controller
    Food Service
    Workers
    Sous Chef
    (Assistant Cook)
    Chef
    (Head Cook)
    Stewards
    Chief Steward
    Bartenders Beverage Servers
    Head Bartender
    Buspersons
    Food Servers
    Dining Room
    Captain
    Dining Room Manager
    Assistant Manager
    General Manager
    LO2

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