The Foodservice Industry

Defining Foodservice
• defines those businesses, institutions, and
companies responsible for any meal prepared
outside the home.
• is the business of making and preparing food and
drink
Ways to Categorize Foodservice
• Customers often categorize foodservice by:
• Price
• Self Service versus Sit Down
• The industry categorizes foodservice by:
• Commercial
• Institutional
• Foodservice within a consumer business
 Commercial Foodservice
• Consists of food and beverage businesses that
compete for customers
• Jollibee, McDonalds, KFC, Burger King, Chowking, Mang
Inasal, Greenwich, Tokyo-Tokyo and etc.
• Can be categorized by:
• Quick Service
• Full Service
• Catering
• Hotel and Club
 Quick Service
• Quick service restaurants provide customers with
convenience, speed, and basic services at lower
prices.
• Customers usually help themselves and carry their
own food to their tables.
• They have fewer employees than other restaurants.
 Quick Service
• Fast food restaurants generally have a counter where
you place your order, pay for it, wait for it, pick it up,
and either take it with you or carry it back to your
table. Many have drive through service as well.
Menu items can be prepared in 3-5 minutes and most
have smaller dining rooms.
• Cafeterias are food services where food is displayed
along a counter or serving line. Customers walk along
the line and ask the server to serve them and then
they carry their tray to the table.
 Quick Service
• Buffets consist of food displayed on tables. Servers
keep displays stocked with food and customers walk
around and serve themselves, then take their food to
the table.
• Carryout restaurants specialize in preparing food for
customers to take with them to eat home or
elsewhere. They may provide very little seating.
These include delicatessens, grocery stores, and pizza
places.
 Full Service
• A full service restaurant is a restaurant in which
customers are seated at a table, give their order to a
server, and are served food at a table.
 Full Service
• Fine dining restaurants emphasize the highest
quality of service, ingredients, and atmosphere.
There are many more employees per customer.
These restaurants are usually smaller and have
seating at certain times. Most have professional
chefs on staff.
 Full Service
• Casual dining restaurants include all full service
restaurants that are not in included in fine dining.
• Single Item Restaurants
• Family Restaurants
• Ethnic Restaurants
 Full Service
• Single Item restaurants choose to specialize in a
single item of food such as pizza, steak, pancakes, or
seafood. They may serve other foods as well, but
their focus is on a single food.
• Family restaurants cater to families and emphasize
variety and comfort. They have extensive menus and
usually offer comfort foods and traditional American
dishes. Some have developed into chains.
 Full Service
• Ethnic restaurants specialize in an ethnic cuisine.
Examples include Italian, Chinese, Ethiopian, Indian,
Japanese, Mexican, Spanish, and Thai.
 Catering
• Catering is a provision of food and service for a
special event that usually involves feeding a
large number of people at one time.
• Catering is often done for business events and
social events.
• Catering can be divided into two types:
• On premise
• Off premise
 Catering
• On premise catering takes place at the caterer’s
place of business, such as a banquet hall with a
kitchen, hotel, or restaurant.
• Off premise catering occurs when the event is help
away from the caterer’s place of business, such as
at churches, country clubs, picnics, businesses, and
private homes.
 Hotel and Club Foodservice
• Hotels provide a variety of food and
beverage services such as:
• Bar in the lobby
• Family style restaurant
• Elegant fine dining restaurant
• Sandwich service by the pool
• Room service
• Catering
 Hotel and Club Foodservice
• Private clubs were developed to meet the social and
leisure needs of their members.
• Examples of clubs:
• Country, City, Yacht, Military, Health, Beach, etc.
• Membership is often invitation only and one must pay
annual fees.
• Most clubs operate at least one dining room and have
extensive catering facilities.
 Institutional Foodservice
• Institutional foodservice consists of foodservice
provided to customers in an institution, such as a
school, hospital, military, or prison.
 School Foodservice
• Consists of meals that are served to students who
attend school. It contributes to students health and
well being to help students learn better.
 Health Care Foodservice
• Foodservice that takes place in hospitals, nursing
facilities, and assisted care residences.
• Some are served in a customer’s room and some
are served in a dining hall.
• It is important that the food served meets all the
calories and nutrients that a patient needs to
restore and maintain health.
 Business Foodservice
• Foodservice provided in a business for
the convenience of people who work at
the business, such as an employee
cafeteria in an office building or factory.
 Foodservice Within a Business
• A food and beverage business located in a consumer
business.
• It is often offered as a convenience to the customer.
• Categorized by:
• Recreation
• Retail
• Transportation
 Recreation Foodservice
• Includes all foodservice offered as a part of a
recreation business, such as sports arenas,
zoos, movie theaters, and museums.
• Can range from fast food, to quick service, full
service, and even fine dining.
 Retail Foodservice
• Includes all foodservice offered as a part of a retail
store or shopping center.
• Can be found in malls, individual retail stores,
bookstores, grocery stores, gas stations, and
convenience stores.
• Are mainly fast food restaurants, but some full service
restaurants can be found in malls and shopping
centers.
 Transportation Foodservice
• Transportation foodservice can be divided in
two categories:
• Foodservice During Travel
• Airplane food, dining on long distance trains and
foodservice on cruise ships
• Foodservice in the Station
• Restaurants in airports and railroad stations. Usually
are quick serve, but some are not.
Foodservice Organizational
Structure
F&B Manager

Maître D Executive Chef

Chef
Head de Recepti
Wine Rang/ on Sous Chef
Waiter Station
Som Waiter
meli Wait
er Chef de Partie
er

Commis

Helper/
Dish
Washer
Foodservice Organizational
Structure
Store Manager

Service Manager Kitchen Manger

Inve Production
Dining Supervisor ntor Controller
Capt y Stati
Bart Purc
ain Cas Cler on
end hase
Wait hier k/ Lea
er H r
er Stoc der
Lin
Wa k el
e
ite Man p
Co
Br er
ok
us /
b Di
o sh
y w
as
h
 Essential Attributes of Service
Personnel
• Professional and Hygienic Appearance
• Knowledge of Food and Beverage Technical Ability
• Punctuality
• Local Knowledge
• Personality, Conduct and Attitude
• Memory
• Honesty and Integrity
• Salesmanship
• Has Sense of Urgency
• Knowledge on Proper Handling of Customer Complaint
• Team Player