FOOD AND BEVERAGE

MANAGEMENT

THE FOOD SERVICE

INDUSTRY
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

1
 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 2
A) Profit Oriented Sectors
- Independents (Single Unit)
-Chain Restaurants (Multi-Unit)
- Franchises
*Franchisee
*Franchisor

B) The Cost Prevision Sector

- Management Companies
LO1 3
 Products of Food Service
Industry
Products have two dimensions:
Features
The physical characteristics of the
product
Benefits
The satisfaction of the customer
LO1 4
 The food service industrys
products may be defined as the
set of satisfactions or
dissatisfactions which customer
receives from a food service
experience
LO1 5
The satisfaction may be:

- Physiological needs
- Economical needs
- Social needs
- Psychological needs
- Convenience needs
LO1 6
 What is management ?
Using what youve got -resources-to do
what you want to do -attain organisational
objectives
Resources
People Energy
Money Product
Time Equipment

LO2 7
 People in Food Service
A) Managers
Top Managers
Middle Managers
Supervisors
OR
Line Managers
Staff Managers
LO2 8
 B) Production Personnel
Chefs
Cooks
Assistant cooks
Pantry Service Assistants
Stewards
Storeroom and Receiving Employees
Bakers
LO2 9
 C) Service Personnel
Dining Room Managers
Host/Captains/Maitre ds
Food Servers
Buspersons
Bartenders
Service Bartender
Beverage Servers
Cashiers
LO2 10
 Organization Chart for a Restaurant
General Manager

Controller

Receiving / Storeroom Clerk Cashier

Assistant Manager

Chef Chief Steward Head Bartender Dining Room Manager

(Head Cook)

Sous Chef Stewards Bartenders Beverage Servers Dining Room

(Assistant Cook) Captain

Food Service Food Servers

Workers

Buspersons

LO2 11