HM 111 Subject HTT

1. HTM 130
THE FOODSERVICE INDUSTRY
CHAPTER 6

2. CHAPTER OUTLINE
• Foodservice Concepts
• Restaurant Operations
• Culinary & Foodservice Operations
• Managed Service

3. FOODSERVICE
CONCEPTS

4. • FINE DINING
• THEME RESTAURANTS
• CASUAL DINNERHOUSES
• ETHNIC RESTAURANTS
• FAMILY RESTAURANT
• GRILL/BUFFET
• QUICK SERVICE (QSR)
• NEIGHBORHOOD/THIRD PLACES
• COFFEEHOUSES
• CATERING

5. FINE DINING
• Haute cuisine
• High level
• White tablecloth
• Communicates elegance, refinement &
atentiveness with guest

6. THEME RESTAURANT
• Diner with an experience that evokes other times &
place
• Most have table service
• Memorable moment

7. CASUAL
DINNERHOUSES
• Related to theme restaurant
• Suitable for middle-income to dining out
• Alcohol frequently served

8. ETHNIC RESTAURANT
• Tied to cultures from which they originated
• Limited table service
• Expencive or inexpencive
• Reflect the variety & diversity of their culture

9. FAMILY RESTAURANTS
• Known as coffee shop
• Offer table & counter service with limited menu
• Suitable for children

10. GRILL/BUFFET
• Includes steakhouse chains that use buffet service &
cafeterias

11. QUICK SERVICE (QSR)
• Largest foodservice industry
• Known as fast food
• A growing trend

12. NEIGHBORHOOD /
THIRD PLACES
• Includes coffee shop, neighborhoods tavern &
lunch counter
• Example third place in europe :
o English pub
o The french sidewalk café
o The german beer garden

13. COFFEEHOUSES
• Fastest growing food service
• Often located in urban areas

14. CATERING
• Creativity had much to do catering’s success
• Caterer have special advantage because they
know how many people and menus will be
• Hospitals & school are beginning to used
foodservice utilities and staff

15. FORM OF SERVICE

16. • TABLE SERVICE
• BUFFET SERVICE
• BANQUET TABLE SERVICE
• CAFETERIA SERVICE
• FAMILY-STYLE SERVICE
• ROOM SERVICE
• QUICK COUNTER SERVICE
• TRADITIONAL COUNTER SERVICE
• TAKE-OUT SERVICE
• DELIVERY SERVICE
• CARHOP SERVICE
• DRIVE-THROUGH SERVICE

17. TABLE SERVICE
• Guest seated by host
• Order are taken by server at table
• Soiled dish are cleared by servers

18. BUFFET SERVICE
• Associated with catered event where guest come
to buffet table

19. BANQUET TABLE
SERVICE
• Ordinary table service
• Brings food to the guest
• Food may plated in central kitchen and move to
dining area

20. CAFETERIA SERVICE
• Related with buffet service
• Guest pick up their own food & take to their table
• Have permanent service counter
• Some cafeteria very similar to food courts

21. FAMILY-STYLE SERVICE
• Brings food items in large quantities for table with
big guests
• Food passes from person to person likes family diner
in home
• The menu is fix

22. ROOM SERVICE
• Associated with hotels
• Guest can order meals from menu & will brough to
their room
• May available 24-H

23. QUICK COUNTER
SERVICE
• Fast food restaurant utilize this service
• The customer :
o stand at counter
o Place their order
o Pay
o Wait

24. TRADITIONAL
COUNTER SERVICE
• Served by a counter person, often a short-order
cook

25. TAKE-OUT SERVICE
• Applied to customers who prefered to take food
home and eat it there

26. DELIVERY SERVICE
• Where prepared food is brought to the customer’s
home.
• Popularized by domino’s pizza
• Also know as meals-on-wheels

27. CARHOP SERVICE
• Originated with the ‘drive-in’ restaurant made
popular in 1940-1950s
• Customers park their car and order their food
• Orders called into an intercom.

28. DRIVE THROUGH
SERVICE
• Familiar with quick-service restaurant
• Usually a restaurant uses 2 windows, one for pay
and one for receive food

29. TYPES OF MENUS

30. • A la carte menus - offer individually priced
• Table d’hote menus - offer one or more items in
fixed price
• Du jour menus - items “of the day”
• Tourism menus - used to attracted tourists’
with special menus
• California menus - guest ordered whatever
they want on menus at any
time of the day

31. MARKET
SEGMENTATION
• Subgroups of consumers who share a specificset of
needs & expectation
• Segmented into :
o Geographi location
o Age
o Ethnicity
o Social class
o Price

32. RESTAURANT
OPERATIONS

33. • INDEPENDENTS
• CHAIN RESTAURANTS
• FRANCHISES
• MULTIUNIT FOODSERVICE FIRMS

34. INDEPENDENTS
• One or more owners
• Day-to-day operation of business
• Not affiliated wth any national brand or name

35. CHAIN RESTAURANTS
• Distinguished by the fact thatall of the individual
restaurants are virtually identical in market,
concept, design and name
• Same menu, food quality, level of service and
atmosphere can be found
• May be family-owned or owned by a corporation,
franchise company or management company

36. • Disadvantages
o Not flexible as independent
• Advantages
o Afford to hire talented specialists to overseas
o Great buying power and credit resources

37. FRANCHISES
• A form of restaurant ownership commonly utilized
by chain
• Business arrangement between business operator
called franchisee
• The franchise company called the franchisor
• Franchisor sells the franchisee to use its name, brand
and logo, its product and concepts.
• Business person puts up a certain money to buy a
franchise

38. • Franchise owner tpically pays the franchisor an
annual fee based on sales

39. MULTIUNIT
FOODSERVICE FIRMS
• A single firm that owns and operates a number of
restaurant
• Each restaurant with different concept, menus and
target market

40. CULINARY &
FOODSERVICE
OPERATIONS

41. • Kitchen brigade system
• Dining room organization
• Menu planning & development
• The production cycle

42. THE KITCHEN
BRIGADE SYSTEM
• Founded by Auguste Escoffier
• Kitchen staff have their own responsibility
• The system :
o Chef
o Sous chef
o Chef de partie

43. • Chef
o Top level of authority in system
o As a leader
o Experienced in chef’s work
• Chef de partie
o Called as station chef
o One or two chef responsibilities in one station

44. DINING ROOM
ORGANIZATION
• Maitre d’hotel
o Leader
o Coordinating service policy
o Oversee the entire operation of the dining room
• Chef de salle
o Head waiter
o Responsible for the service provided in the dining room
o Organizes and supervises staff

45. • Chef d’etage
o Captains
o Most direct to the customer
• Chef de rang
o Front waiter
o Sees to the service needs by guest
• Demi-chef de rang
o Back waiter
o busperson

46. MENU PLANNING &
DEVELOPMENT
• The concept
• Customers’ want and expectation
• Staff and equipment
• Margin of profitability
• Benefits of a limited menu
• Menu engineering

47. THE PRODUCTION
CYCLE
• Standard recipe file
• Forecasting
• Purchasing
• Receiving
• Storing & issuing
• Pre-preparation
• Final preparation
• Service
• Clean up

48. MANAGED SERVICE
(ON-SITE)

49. • Airlines
• Military
• Elementary & secondary schools
• Colleges & universities
• Health care facilities
• Business & industry
• Leisure & recreation organizations
• Conference centers
• Travel plazas

50. AIRLINES

51. MILITARY
• Contracted out to foodservice management
company
• Testing of prepared foods that can be reheated &
served without much labor

52. ELEMENTARY &
SECONDARY SCHOOLS
• There are a la carte
• Offering student greater food to choose

53. COLLEGES &
UNIVERSITY
• Range from very small to very large operations
• Snack bars and vending machines may suitable in
commuter college
• Larger residential college offered multiple
foodservice outlet.

54. HEALTH CARE
FACILITIES
• Prepared to accommodate those who have
dietary restrictions
• Prepared in central kitchen and transported to
patient floors
• Use computer technology to keep track of
inventories, to analyze nutritional content and menu
items and assess possible food

55. DIFFERENTATION BETWEEN MANAGED
SERVICE & COMMERCIAL FOODSERVICES
• Necessary to meet the needs of the guest & the
client
• Many managed operations are housed in host
orzanization that do not have foodservice as their
primary business
• The guest are captive clientele
• Volume of business is more consistent & easier cater
• Produce food in large quantities batches