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Chapter 4 The World of Food

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Title: Chapter 4 The World of Food & Beverage Author: Rolanda C. Wilkins Last modified by: student Created Date: 7/19/2011 9:59:28 PM Document presentation format – PowerPoint PPT presentation

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Title: Chapter 4 The World of Food


1
Chapter 4 The World of Food Beverage
  • Hospitality Service
  • By Johnny Sue Reynolds

2
Chapter Objectives
  • describe the four types of commercial
    foodservice.
  • describe the three types of institutional
    foodservice.
  • distinguish between commercial and institutional
    foodservice.
  • describe foodservice within a consumer business.
  • list the functions that all foodservices must
    perform.
  • describe how a restaurant concept distinguishes
    one restaurant from another.
  • explain the importance of customer feedback.

3
Group Brainstorm
  • Have students generate a list of all the
    foodservice businesses that they have used in the
    past week. (i.e.. vending machine, cafeteria)
  • Put the businesses in categories.

4
Quizlet.com
  • http//quizlet.com/6881638

5
Discussion
  • Write a list of as many different types of
    foodservice businesses that you can think of?

6
  • According to the National Restaurant Association,
    there are925,000 food beverage businesses in
    the USA.
  • A food beverage business prepares, packages,
    serves, sells, or provides food for people to
    eat.
  • Food Beverage businesses are also referred to
    as food service.
  • Food beverage businesses are also found in
    hotels, cruise ships, schools, hospitals,
    airlines, train and employees cafeterias and
    grocery stores (salad and soup bars).

7
  • TYPES OF FOODSERVICE BUSINESS

8
  • The food beverage industry categorizes
    foodservice businesses into three main groups
  • 1. Commercial
  • 2. Institutional
  • 3. Foodservice within consumer business

9
Discussion
  • Have students consult the lists they came up with
    and put the list of businesses into the following
    categories.
  • Give each group a copy of RM 4.2
  • Commercial
  • Intuitional
  • Consumer Business

10
  • Commercial Foodservice

11
  • Commercial foodservice consists of food and
    beverage businesses that compete for customers.
    These businesses are designed to make a profit.
  • Restaurant is a business establishment where
    meals or refreshments can be purchased.
  • Commercial food beverage businesses can be
    organized into four categories
  • 1. quick service restaurants
  • 2. full-service restaurants
  • 3. hotel
  • 4. club food services

12
  • Quick-Service Restaurant

13
  • Have students bring in ads for various
    restaurants and other commercial foodservice
    businesses.
  • Discuss which type of restaurant each is.
  • Use ads to create a bulletin board or posters
    that shows the different types of commercial
    foodservices.

14
Quick Service Restaurant
  • A quick service restaurant provides customers
    with convenience, speed, and basic service at low
    prices.
  • A major feature is self-service, usually by
    carrying their food to their tables. Fewer
    employees.
  • Quick-service restaurants included fast food
    restaurants, cafeterias, buffets, and carryout
    restaurants.

15
Fast-Food Restaurant
  • A fast food restaurant generally has a counter
    where you place your order and wait for it.
  • Have the following characteristics
  • 1. small number of menu items
  • 2. prepared in 3 to 5 minutes
  • 3. small dining rooms
  • 4. high tech foodservice equipment

16
Cafeterias
  • A cafeteria is foodservice in which the food is
    displayed along a counter called a service line.
  • Servers are stationed along the serving line.

17
Buffets
  • A buffet consists of food displayed on tables.
  • Servers keep the food stocked.
  • Customers walk around and serve themselves.

18
Carryout Restaurant
  • A carryout restaurant specializes in preparing
    food for customers to take with them to eat at
    home or elsewhere.
  • Some carryout restaurant also offer delivery
    services.

19
  • Full-Service Restaurants

20
Full-Service Restaurant
  • A full-service restaurant is a restaurant in
    which customers are seated at a table, give their
    orders to a server, and are served their foods at
    the table.
  • Two major categories are
  • 1. Fine dining
  • 2. Casual

21
Fine Dining Restaurant
  • A fine-dining restaurant emphasizes the highest
    quality in service, ingredients, and atmosphere.
  • Prices are high, usually small, seating for fewer
    than 100 and have chefs.

22
  • http//www.fogodechao.com/

23
Casual Dining Restaurant
  • Casual dining restaurant include all full-service
    restaurants that are not in the fine-dining
    category.
  • These restaurants range from budget to expensive,
    and from more casual to more formal. Include
    single-item restaurant, ethnic restaurants, and
    family restaurants.

24
  • http//www.59diner.com/

25
  • Family restaurants cater to the need of families
    and emphasize variety and comfort.
  • Family restaurants usually serve breakfast,
    lunch, and dinner with an extensive menu.
  • Home cooking is popular in family restaurants.
    This refer to comfort foods American dishes
    (meatloaf, mashed potatoes apple pie).

26
Discussion
  • Have you ever been to a catered event?
  • Describe the event and the foodservice.

27
Catering
  • Catering is the provision of food and service for
    special events.
  • Two categories of special events
  • 1. Business (conventions, meetings, receptions
    award dinners, and company parties)
  • 2. Social (b-day parties, weddings, proms,
    anniversaries, holiday celebration, graduation,
    reunions charity events.

28
Discussion
  • What is the difference between a quick service
    and full service restaurants?

29
  • INSTITUTIONAL FOODSERVICE

30
Discussion
  • What experiences have you had with institutional
    foodservice? Make sure students realize that
    their school cafeteria is an institutional
    foodservice.

31
  • Institutional foodservice consists of
    food-service provided to customers in an
    institution.
  • An institution is a place such as a school,
    hospital, the military, or prison. Institutional
    food-service mainly serve customers who are not
    able or dont have time to seek a commercial food
    and beverage business.
  • Example school, hospital, factory

32
Institutional Foodservice
  • Organized into three categories
  • 1. school
  • 2. health care
  • 3. business
  • Managed
  • In-house foodservice (run by institution)
  • Contract foodservice (institution hire an outside
    company to run its foodservice).

33
School Foodservice
  • School Foodservice consists of meals that are
    served to students who attend school.
  • They used the cafeteria style service.
  • Many educational institutions have arrangements
    with commercial foodservice to offer foodservice
    w/I their institution.
  • For examples. child care centers, public
    schools, colleges, universities, technical
    schools and summer camp.

34
Field Trip Tour
  • Tour the AHS cafeteria.

35
Health Care Foodservice
  • Health care foodservice is foodservice that takes
    place in hospitals, nursing facilities, senior
    citizens/retirement communities and assisted-care
    residents.
  • The food service must provide all the calories
    and nutrients that patients need to restore and
    maintain health. Many of the patients require
    special diets.

36
Business Foodservice
  • Business foodservice consists of foodservice
    provided in a business for the convenience of
    people who at the business.
  • Example. an employee cafeteria in an office
    building, military bases, and prisons.
  • Must be inexpensive.

37
  • FOODSERVICE WITHIN A CONSUMER BUSINESS

38
Reflection
  • Write about the last time you ate a
  • snack or meal in a mall or in a recreational
  • facility. What characteristics of commercial and
  • institutional foodservice businesses did you
  • observe?

39
  • Foodservice within a consumer business is a food
    and beverage business located in a consumer
    business, such as a movie theater, sports arena,
    or museum.
  • A food and beverage business located in another
    business is often called a food and beverage
    operation or a food and beverage outlet.

40
  • The foodservice within a consumer business help
    the consumer business provide better customer
    service.
  • A hungry family visiting the zoo does not have to
    leave the zoo to find food.
  • Food service within consumer businesses can be
    grouped into 3 categories (recreation, retail,
    and transportation).

41
Recreation
  • Recreation foodservice includes all foodservice
    offered as part of a recreation business.
  • Examples included sports arenas, zoos, movie
    theater, and museums.

Many sports and entertainment facilities offer
fine-dining services.
42
Retail
  • Retail foodservice includes all foodservice
    offered as part of are retail store or shopping
    center.
  • Can be found in shopping malls, individual retail
    stores, bookstores, grocery stores, gas stations,
    truck stops, and convenience stores.

43
Transportation
  • Foodservice on the Transportation
  • Airplane food, dining cars on trains, cruise
    ships.
  • Foodservice in the Station
  • Restaurants in airports, and railroad stations.
  • Food service in stations are designed for
  • travelers.

44
  • Organize the class into pairs. Have one half of
    the groups list their expectations of
    recreational foodservice businesses. Have the
    other half of the groups list their expectations
    of retail foodservice. Then, pair each
    recreational group with a retail group and have
    them compare and contrast their expectations.
    Then have the paired groups present common
    expectations for all foodservices within a
    consumer business.

45
Assignment Workbook Activity C Categorizing
Foodservice.
  • This is an individual assignment.
  • NO TALKING

46
  • Functions in Foodservice

47
12 Functions in Foodservice each student will
get a copy of RM 4- 5 the detail
  • Menu Planning
  • Production
  • Service
  • Purchasing and Receiving
  • Food Safety and Sanitation
  • Management
  • Marketing and Sales
  • Human Resources
  • Accounting
  • Security
  • Safety and Emergency Procedures
  • Engineering and Maintenance

48
Activity Function in Foodservice
  • Part 1 The students will get either a function
    or a definition.
  • They must find there partner.
  • Part 2 Organize students into 12 groups. Assign
  • each group one of the 12 functions. Ask students
    to illustrate
  • their function on a poster, using pictures and
    words. Students
  • can draw pictures or find photos from
    newspapers, magazines,
  • or the Internet.

49
  • Restaurant Concepts

50
  • A restaurant concept is the whole idea of the
    restaurant of the restaurant chain.
  • The restaurant concept includes the theme, target
    market, location, décor, ambiance, and service
    style of a restaurant business.

51
  • A theme is a specific idea around which something
    is organized.
  • The theme organizes everything the restaurant
    does.
  • The theme is carried out in the décor of the
    restaurant, the uniforms that the serves wear,
    the type of food it serves and the look of the
    menu.

52
Example. Hard Rock Cafe
  • Theme Rock Roll Music Musicians
  • Memorabilia from rock roll musicians.
  • Guitars played by Jimi Hendrix, Eric Clapton
    Wynonna Judd.

53
  • Ambiance is the feeling or mood associated with a
    particular place.
  • Ambiance is also called atmosphere.
  • Examples. romantic, elegant, causal, homelike,
    fun and sports.

54
  • The restaurant concept also includes the types of
    customers that the restaurant wants to attract.
  • A market consists of all the people who could
    potentially buy what you are selling.
  • The goal of every business is to meet the needs
    of the market.
  • It is useful to divide the market into subgroups
    with similar needs.

55
  • These subgroups are called market segments.
  • A market segment is a subgroup of a larger
    market a market segment has similar needs and
    wants for the product you are selling.
  • Your target market is the market segment that you
    choose to target. The target market is the one
    whose needs you strive to meet.

56
Restaurant Concept
  • Activity Students work in groups to develop a
    concept for a restaurant that could be housed in
    the school. Include a theme, target market,
    location, decor, ambiance, menu, and service
    style. Have students prepare a poster describing
    their restaurant concept. Save for future
    activities.

57
  • Interview about Restaurant Concepts

58
  • CUSTOMER FEEDBACK

59
  • It is extremely important to know how customers
    feel about your food and beverage.
  • Managers need to know if their customers are
    satisfied.
  • If customers are not satisfied, the manager need
    to know why.
  • Once the manager knows why, the business can work
    to improve customer satisfaction.
  • Examples (comment cards, mystery shoppers)

60
Discussion Feedback
  • Why is customer feedback important?
  • Why is it a good idea for managers to walk around
    and talk with guests in their foodservice
    businesses?

61
Assignment Revisiting Chapter 4 The World of
Food Beverage
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