Restaurant management, Lecture notes of Hospitality and Tourism

Download Restaurant management and more Lecture notes Hospitality and Tourism in PDF only on Docsity!

Chapter 1

Welcome to the Restaurant and

Foodservice Industry

Overview of the Restaurant and Foodservice Industry

 Annual sales of over $550 billion dollars.

 More than 945,000 restaurant and foodservice operators.

 Employs more than 13 million people.

 Over 57 percent of restaurant and foodservice managers

are women.

 Approximately 25 percent of eating-drinking establishments

are owned by women, 15 percent by Asians, 8 percent by

Hispanics, and 4 percent by African Americans.

 The industry expects to continue to grow over the next

decade, with 14.8 million jobs by 2019.

2 Characteristics of the Restaurant and Foodservice Industry:

The Big Picture: The Hospitality Industry

 Travel and tourism is the combination of all of the services that

people need and will pay for when they are away from home.

 Hospitality refers to the services that people use and receive

when they are away from home.

 Tourism is travel for recreational, leisure, or business purposes,

and it has become a popular global leisure activity.

 Tourists travel in a variety of ways, including by airplanes, trains,

charter services, buses, cars, and ships.

 Everywhere tourists go, they need places to stay and places to

eat. Foodservice is a key sector in the hospitality industry.

4 Restaurant and foodservice operations are part of the hospitality industry. Hospitality is part of the travel and tourism industry.

The History of Hospitality and Foodservice

 The Real Beginning: Ancient Greece and Rome:

 (^) Ancient Greeks rarely dined out, although they enjoyed the social aspect of dining and often got together for banquets.  (^) Romans’ meals were primarily served in the home.  (^) Romans’ desires for exotic foods and spices increased trade, stretching the Roman Empire farther east and north.

 The Middle Ages:

 (^) Landowners, who lived in relative comfort, held large banquets almost every night.  (^) Travel was extremely dangerous. After the Moors invaded Spain in 800 AD, trade with the Far East and India came to a stop— including the shipment of spices and fine goods.

The History of Hospitality and Foodservice

 Colonial North America

 (^) As people immigrated to the New World, cities along the East Coast grew.  (^) As early as 1634, an inn in Boston called Cole’s offered food and lodging to travelers.  (^) Very few early-colonial Americans ever traveled or dined out. Those people who did travel, stayed at inns, often sleeping together in the same large room and even sharing a single bed. If travelers arrived after dinner had been served, they would have to go without.

The History of Hospitality and Foodservice (cont.)

 The Industrial Revolution:

 (^) During the Industrial Revolution, people moved to the city to find work in the growing number of factories to earn a better living.  (^) People needed to live close enough to the factory to walk to work, go home for lunch, and leave again for dinner.  (^) As cities became business hubs, dining and lodging establishments opened up to serve the needs of workers and employers.  (^) With the invention of the railroad in 1825, inns, taverns, and foodservice facilities located near railway stations began to grow.

The History of Hospitality and Foodservice (cont.)

 The Twentieth Century:

 (^) By the turn of the century, more people were working and therefore eating out more, especially for lunch.  (^) During World War II in the 1940s, the lodging industry prospered as people traveled for war-related reasons.  (^) After World War II, in the 1940s and 1950s, the quick- service restaurant segment of the industry grew quickly.  (^) In the 1960s, commercial air travel became popular, and builders focused on land near airports as the next new place to situate hotels, motels, and foodservice facilities.

The History of Hospitality and Foodservice (cont.)

 The Twentieth Century (continued):

 (^) The rapid growth of national chains from the 1970s to today has changed the face of the restaurant and foodservice industry. “Eating out” became almost as commonplace as eating at home—not just for special occasions, but simply for convenience.  (^) In the last few decades, lifestyles have moved steadily toward busier households that no longer have a dedicated daily food preparer. Large restaurant chains lead the way for full-service, casual dining chain restaurants, matching the growth in the quick-service sector.

Types of Establishments  (^) Restaurants prepare and serve meals to customers. These types of business opportunities are available in restaurants.  (^) Corporate restaurant groups  (^) Chains  (^) Franchisee/franchisor  (^) Independents/entrepreneurs  (^) Many customers look to organizations that review establishments and post ratings to decide where to dine.  (^) The Zagat Survey is a consumer-based guide that rates restaurants on four qualities: food, décor, service, and cost.  (^) The Michelin Guide is a rating system best known in Europe. Restaurants are rated from one to three stars. 13 There are many establishments providing foodservice opportunities within the travel and tourism industry.

Types of Establishments (cont.)

 Caterers provide foodservice for everything from special

events in private homes to large-scale events such as

golf tournaments, weddings, or corporate dinners.

 Caterers can be found in catering departments within

hotels, independent catering companies, and

restaurants.

14 Catering provides opportunity for creativity in menu selection and style of service.

Types of Establishments (cont.)  (^) A convention is a gathering of people, all of whom have something in common.  (^) Expositions are large shows, open to the public, that highlight a particular type of product or service.  (^) While expositions are open to the general public, trade shows are restricted to those involved in the industry being featured.  (^) A convention, exposition, or trade show can have a major impact on the local economy of its host city. People attending these events eat in the city’s restaurants, shop in its stores, and stay in its hotels.  (^) These events are good sources of jobs in catering, customer service, and contract foodservice. 16 Convention centers are specifically designed to house large-scale special events such as conventions, expositions, and trade shows.

Types of Establishments (cont.)

 Many people make national or state parks their travel

destination.

 In addition to parks, the national park system includes

recreation areas, former battlefields, and other historic sites,

monuments, and memorials.

 Many parks offer high-quality accommodations, ranging from

campgrounds to hotels, as well as a wide variety of

restaurants.

 Most of the guest facilities in national parks are managed by

private companies.

17 The national park system is operated by the National Park Service, which is part of the U.S. Department of the Interior.

Types of Establishments (cont.)  (^) Some people flock to shopping centers to look for bargains, while others find shopping itself an enjoyable activity.  (^) Shopping malls and plazas offer a variety of foodservice opportunities, including quick-service and casual-dining restaurants.  (^) Outlet centers attract travelers from far away, generating income for the foodservice and hospitality businesses in the nearby community.  (^) Department stores are a major segment of the retail industry. Foodservice opportunities in these stores include cafes, cafeterias, and full-service restaurants.  (^) Large discount chains form another segment of the retail industry. Cafeteria-style and quick-service operations are popular additions to these stores. 19 In recent years, shopping areas have become a major destination for travelers in the United States and other countries.

Types of Establishments (cont.)

 Monuments are typically either structures built to memorialize

something or someone, or structures recognized for their

historical significance.

 Concessions , restaurants within the monuments or associated

with them, are common foodservice opportunities.

 Zoos offer a wide range of foodservice options, including

concessions, fine dining, and casual dining.

 The growing need for health-care services is likewise bringing

about growth in foodservice opportunities in hospitals, long-term

care facilities, and assisted-living facilities.

 Foodservice in health-care facilities requires special attention to

the dietary needs of patients.