chap 1 the foodservice industry introduction 餐飲業介紹 chap 1 p.1-28
TRANSCRIPT
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Chap 1 The Foodservice IndustryIntroduction餐飲業介紹
Chap 1 p.1-28
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The importance of the foodservice industry p.2
Foodservice outlets The second largest workforce 1/3 adults had been employed 1/2 population are customers
daily 218/365 days used commercially
prepared meals Revenues % increased
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The Foodservice History History, scope, trends Roots, sizes, types of
operations Similarities vs. differences Customers: traveling
population
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History of the foodservice industry
Q: 先有 inn(tavern)? 還是先有restaurant?
Inn/tavern 客棧 / 酒館 Restaurant 餐廳 / 飲食店 Train station? Bus stop? Q: Pub? Q: Smorgasbord cafeteria ?
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Classifications of the foodservice industry
何謂 NRA? P.27-28 National Restaurant Association
www.restaurant.org 國際餐飲協會 何謂 commercial foodservice
operations? 何謂 noncommercial foodservice
operations?
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Commercial foodservice operations
Commercial eating and drinking places
For profit To earn revenues in excess of
expenses so as to provide a financial return to investors and owners.
Differ in type of service, type of food, decor, and prices.
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Noncommercial foodservice operations Offer food and drink To cover the expenses of the
operation To provide $ for replacement/repair Maintain budget For convenience For cost saving For benefit
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Foodservice industry Commercial
operations For profit Eating places Food
contractors
Noncommercial foodservice operations
For convenience For cost saving For benefit Institutional
market Food
contractors
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Food contractors 合約代理經營者
They are hiring outside contractors to provide foodservice within their facilities. Host
Advantage? Disadvantage?
Contractor
Advantage? Disadvantage?
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The common denominator factors: p.7-12
Utility versus pleasure Service and menu price Food preparation method Menu development
Frequency of change Types of offerings Size of menu
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The common denominator factors: p.7-12
Utility versus pleasure #1 小組介紹 Vending machines Fast-food operation Cafeterias Coffee shops Family restaurants Dinner houses Luxury restaurants
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The common denominator factors: p.7-12
Service and menu price #2 小組介紹 Table service 餐桌服務 Counter service 吧台服務 Tray service 托盤服務 Room service 客房餐飲服務 Self service 自助服務 (cafeteria 簡速餐服務 , buffet 自助餐服務 )
Takeout 外賣服務 Vending machine 自動販賣機服務 Refreshment Stands Service 小吃攤服務 Drive-In Service 汽車點餐服務
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The common denominator factors: p.7-12
Food preparation method #3 小組介紹 Scratch 現點現做 Convenience items 半成品 Using convenience items will result in
greater food cost but lower labor cost. Make-or-buy decision
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The common denominator factors: p.7-12 Menu development Fixed menu / cyclical menu À la carte menu / table d’hôte menu Limited menu / extensive menu
Frequency of change #4 小組介紹
Type of offerings #5 小組介紹
Size of menu #6 小組介紹
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In what country and in what year was the first restaurant opened? P.12
a. Italy, 1802b. France, 1765
c. England, 1621
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The common denominators of restaurants: p.3-4
Group I. Commercial Restaurant Services (Business market, for-profit) ($436.9) Eating places ($341.8) Managed Service (by food contractors) ($31.6) Lodging Places (by food contractors) ($25.2)
Group II. Non-commercial Restaurant Services (Institute Market, food contractors) ($37.1)
Group III. Military Restaurant Services ($1.8)
Total: $475.8
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Group I. Eating places Full-service restaurant
#7 小組介紹 Table service A variety of food items Independently owned and operated Raw materials + high skill = high labor Food + drink + show = high price Leisure service + skill = high tips Low turnover rate
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Group I. Eating places Fast-food restaurant #8 小組介紹 Quick service High productivity + low labor skill High service speed + convenience Low price but limited menu choice Sit-down, walk-up (take-out), drive-
through High turnover rate
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Group I. Eating places Commercial cafeterias
#9 小組介紹 Customer self-service Kitchen pre-prepared food Present on steam tables More menu choices Price? Depends! Buffet?
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Group I. Eating places Social caterers (banquet) Cook food here serve food
there Equipment? Labor? Price? Time?
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Group I. Eating places
Snack & nonalcoholic bars #10 小組介紹
Ice cream/frozen yogurt store
Delicatessen (Deli)
Stands? Curbside
takeout?
Coffee shop Bar, tavern, Pub
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Group I. Managed Service (by food contractors)
Manufacturing & industrial plants
Commercial & office buildings
Health care sites (hospitals & nursing homes)
Colleges & universities (# 1 小組 )
Primary & secondary schools (# 2 小組 )
In-transit restaurant services (airlines, trains) (# 3 小組 )
Recreational & sports centers (# 4 小組 )
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Group I. Lodging Places (by food contractors)
Hotel & other accommodation restaurants
#5 小組介紹
Restaurants Room service Catering Banquet/wedding Coffee shop Community
events Business
meetings
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Group I. Retail-host restaurants
#6 小組介紹 In-house
restaurant (operating in a big mall)
Sogo 百貨公司美食街
Tai-mall 台茂美食街
Q: one-stop shopping?
Rt-mart 大潤發賣場 Cosco 好市多超市 7-11 便利超商 OK 便利超商
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Group I. Lodging Places (by food contractors)
Recreation & sport sites (# 7小組 ) Mobile caters Vending & non-store retail (# 8小
組 )(automats)
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Group II. Non-commercial Restaurant Services (Institute Market, food contractors)
Employee restaurant services
Schools (public & parochial elementary, secondary)
Colleges & universities
Transportation
Hospitals & nursing homes
Clubs, sporting, and recreational camps
Community centers (# 9 小組 )
Penal institutions (# 10 小組 )
Casino
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Group II. Noncommercial foodservice operations
Employee dining operations
Taxable benefit, convenience, cost saving, avoid traffic
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Group II. Noncommercial foodservice operations College, university, and school
foodservice Provide meals (rooms) for students Either contractor or school
department Offer more meal and food choices Government school lunch program Captive audience? P.11 Meal cards? BOT?
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Group II. Noncommercial foodservice operations
Hospital foodservice Patients diet Employees diet Visitors diet
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Group III. Military Restaurant Services
Officers’ and NCO clubs (open mess)
Military exchanges
Penal place
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Commercial or noncommercial foodservice operations
Institutional sites(Not independent ownership)
政府採購法
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Department of Restaurant, Hotel & Institutional Management (RHIM)