1. Introduction to
Food & Beverage Management

2.  Businesses that provide a means of
transport, lodging, goods and services
for travelers.

3.  Foodservice
 Lodging
 Travel
 Entertainment

4.  Year 1 - 26%
 Year 2 - 45% (cumulative)
 Year 3 - 59% (cumulative)
Year 1 Year 2 Year 3

5.  Rapid expansion
 Competition
 Lack of experience
 The economy
 Family problems
 Lack of capital

6.  High Risk
 Luxury – Fine dining
 Food specific – Vegetarian
 Ethnic specific – Indian

7.  Low Risk
 Family owned and operated
 Franchise

8.  Manage – Work for an
existing property & owner
 Buy – Purchase an existing
property
 Build – Most expensive
option
 Franchise – The legal right
to use an existing concept;
use their method of
operation

9.  Commercial Cafeteria
 Institutional Foodservice
 Full Service
 Quick Service Restaurant
(QSR)
 Caterers
 Lodging Foodservice
 Contract Foodservice

10.  All-Suite Hotels
 Casino Hotels
 Full-Service Hotel, Resorts
 Conference Centers
 Motel, Motor Lodge
 Bed & Breakfast
 Campgrounds

11.  Family Style / Adult Style
 Casino Gaming
 Night Club
 Theater
 Race Track (horse, dog, auto)
 Arena (sports, concerts)
 Theme Parks

12.  Planes
 Trains
 Automobiles
 Cruise ships
 Buses
 Bicycles
 Limousines

13. Advantages
 The number of career options
 People oriented
 Flexible hours
 Perks
 Opportunity for creativity
 Long-term career growth
 Fast paced
 Money

14. Disadvantages
 Long Hours
 Stressful lifestyle
 Non-traditional schedule
 Low entry-level salary
 Limited family life
 Lack of benefits

15.  AHMA – American Hotel Motel Association
 APHM – Association of Professional Hospitality
Managers
 ACF – American Culinary Federation
 CMAA – Club Managers Association of America

16.  IACP – International Association of
Culinary Professionals
 IFSEA – International Foodservice
Executives Association
 NRA – National Restaurant Association
 RBA – Retail Bakers Association