1. © Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter 1 Welcome to the Restaurant and Foodservice Industry

2. Overview of the Restaurant and Foodservice Industry  ____________sales of over $550 billion dollars.  More than 945,000 restaurant and foodservice operators.  ___________ more than 13 million people.  Over 57 percent of restaurant and _____________e managers are women.  Approximately 25 percent of __________g establishments are owned by women, 15 percent by Asians, 8 percent by Hispanics, and 4 percent by ______________.  The industry expects to continue to grow over the next decade, with 14.8 million jobs by ____________. 2 ___________ of the Restaurant and Foodservice Industry: 1.1 Chapter 1 | Welcome to the Restaurant and Foodservice Industry

3. The Restaurant and Foodservice Industry  The commercial segment makes up almost ____________of the restaurant and foodservice industry.  Types of foodservice within the foodservice segment include restaurants, __________ and banquets, _________, stadium, and airline and ______________ ships.  The ______________ segment represents about 20 percent of the foodservice industry.  The noncommercial segment ____________ and serves food in support of some other establishment’s main function or _______.  Categories in this segment include schools and _________, military, health care, business and industry, and ___________. 3 The restaurant and foodservice industry can be divided into two major parts or segments: ___________ and __________________. 1.1 Chapter 1 | Welcome to the Restaurant and Foodservice Industry

4. The Big Picture: The Hospitality Industry  ___________________ is the combination of all of the services that people need and will pay for when they are away from home.  ______________ refers to the services that people use and receive when they are away from home.  _______________ is travel for recreational, leisure, or business purposes, and it has become a popular global leisure activity.  Tourists ________ in a variety of ways, including by airplanes, trains, ____________, buses, cars, and ___________.  Everywhere tourists go, they need places to stay and places to eat. Foodservice is a key sector in the ____________ industry. 4 Restaurant and foodservice operations are part of the hospitality industry. Hospitality is part of the travel and tourism industry. 1.1 Chapter 1 | Welcome to the Restaurant and Foodservice Industry

5. The History of Hospitality and Foodservice 5 1.1 Chapter 1 | Welcome to the Restaurant and Foodservice Industry  The Real Beginning: Ancient Greece and Rome:  _________rarely dined out, although they enjoyed the social aspect of dining and often got together for ______________.  Romans’ meals were primarily served in the ___________.  Romans’ desires for ________ foods and _______ increased trade, stretching the Roman Empire farther east and north.  The Middle Ages:  ______________, 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 __________ and fine goods.

6. The History of Hospitality and Foodservice (cont.) 6 1.1 Chapter 1 | Welcome to the Restaurant and Foodservice Industry  The Renaissance through the ______________:  During the Renaissance, world travel and international trade greatly improved the European way of life. The food preparation system we now call ______________, an elaborate and refined system of food preparation, had its roots during this period.  ____________, or associations of people with similar interests or professions, were organized.  Cooking guilds established many of the professional ____________ and traditions that exist today.  In 1765, a man named ____________ began serving hot soups called restaurers (meaning restoratives) for their health-restoring properties. He called his café a _________, the origin of our modern word restaurant.

7. The History of Hospitality and Foodservice 7 1.1 Chapter 1 | Welcome to the Restaurant and Foodservice Industry  ____________ North America  As people immigrated to the New World, cities along the _______________ grew.  As early as _____________, an inn in Boston called Cole’s offered food and lodging to _____________s.  Very few ___________ Americans ever traveled or dined out. Those people who did travel, stayed at inns, often sleeping together in the same ____________and even sharing a single bed. If travelers arrived after dinner had been served, they would have to go ____________.

8. The History of Hospitality and Foodservice (cont.) 8 1.1 Chapter 1 | Welcome to the Restaurant and Foodservice Industry  The Industrial Revolution:  During the ______________, 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 ________h, and leave again for ________.  As cities became business ________, dining and __________ establishments opened up to serve the needs of workers and employers.  With the invention of the ________ in 1825, inns, taverns, and ___________ facilities located near railway stations began to grow.

9. The History of Hospitality and Foodservice (cont.) 9 1.1 Chapter 1 | Welcome to the Restaurant and Foodservice Industry  The ___________ Age:  In the late nineteenth century, when high society dined out, they did so in style so that they could be seen in ___________t surroundings.  As a result of the ___________ gold rush (1848–1855), people who hit the jackpot wanted to enjoy the fine dining that they knew existed in New York with their __________wealth.  For the thousands of less fortunate individuals, meeting the demand to feed them was nearly impossible. Clever restaurateurs developed the _____________, an ________________e process of serving food quickly and cheaply without the need for servers.

10. The History of Hospitality and Foodservice (cont.) 10 1.1 Chapter 1 | Welcome to the Restaurant and Foodservice Industry  The Twentieth Century:  By the turn of the century, more people were working and therefore _____________, especially for lunch.  During World War II in the 1940s, the lodging industry prospered as people traveled for _______________.  After World War II, in the 1940s and 1950s, the quick- service restaurant __________ of the industry grew quickly.  In the 1960s, commercial air travel became _________, and builders focused on land near airports as the next new place to situate hotels, ________, and __________ facilities.

11. The History of Hospitality and Foodservice (cont.) 11 1.1 Chapter 1 | Welcome to the Restaurant and Foodservice Industry  The Twentieth Century (continued):  The rapid growth of ____________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 _____________.  In the last few decades, __________ have moved steadily toward busier households that no longer have a dedicated daily food preparer. Large restaurant chains lead the way for ___________, casual dining chain restaurants, matching the growth in the __________________.

12. Section 1.1 Summary  The ___________ industry is divided into two segments:  The commercial segment makes up 80 percent of the industry and includes operations in restaurants, __________ and banquets, retail, _________, airlines, and _________ships.  The _____________ segment includes schools and universities, military, health care, business and industry, and _____________.  The travel and tourism industry is comprised of _____________ and _____________y services.  Throughout history, __________ and ___________ events have affected the hospitality and foodservice ________________. 12 1.1 Chapter 1 | Welcome to the Restaurant and Foodservice Industry

13. Types of Establishments  ____________ prepare and serve meals to customers. These types of business opportunities are available in restaurants.  ___________ restaurant groups  _____________  ______________/franchisor  Independents/________________  Many customers look to organizations that ___________ establishments and post ratings to decide where to dine.  The _____________is a consumer-based guide that rates restaurants on four qualities: food, décor, service, and cost.  The _____________is a rating system best known in Europe. Restaurants are rated from one to three stars. 13 There are many establishments providing ______________ opportunities within the travel and tourism industry. 1.2 Chapter 1 | Welcome to the Restaurant and Foodservice Industry

14. Types of Establishments (cont.)  Caterers provide foodservice for everything from special events in ____________to large-scale events such as golf tournaments, __________, or ____________ dinners.  Caterers can be found in catering departments within hotels, ________________ companies, and restaurants. 14 _______________ provides opportunity for creativity in menu selection and style of service. 1.2 Chapter 1 | Welcome to the Restaurant and Foodservice Industry

15. Types of Establishments (cont.)  __________ foodservice opportunities are found in businesses that offer home meal replacements and ______________.  At __________ or sports arenas, tens of thousands of people with foodservice needs want service in a relatively small period of time.  Foodservice is provided by __________, walking vendors, cooks, and ____________.  Stadiums also have corporate __________ that offer superior __________ and food.  Stadiums typically have contract ___________, a unique venue with managers who specialize in managing ___________ events. 15 1.2 Chapter 1 | Welcome to the Restaurant and Foodservice Industry

16. Types of Establishments (cont.)  A convention is a gathering of people, all of whom have something in __________.  _____________ are large shows, open to the public, that highlight a particular type of product or service.  While expositions are open to the general public, ____________are restricted to those involved in the industry being featured.  A convention, __________, 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, ______________, and stay in its hotels.  These events are good sources of _____________, customer service, and contract foodservice. 16 ___________are specifically designed to house large-scale special events such as conventions, expositions, and trade shows. 1.2 Chapter 1 | Welcome to the Restaurant and Foodservice Industry

17. Types of Establishments (cont.)  Many people make national or state parks their travel __________________.  In addition to parks, the national park system includes __________________as, former battlefields, and other historic sites, ____________, and memorials.  Many parks offer high-quality _______________s, ranging from campgrounds to hotels, as well as a wide variety of restaurants.  Most of the guest facilities in national parks are managed by ______________ companies. 17 The __________________is operated by the National Park Service, which is part of the U.S. Department of the Interior. 1.2 Chapter 1 | Welcome to the Restaurant and Foodservice Industry

18. Types of Establishments (cont.)  The popularity of theme parks as tourist destinations has had a major affect on all _______________ industries.  Quality of food and service is very important in this _______, as food is a major part of the guests’ experience.  Dishes can be matched to the theme of the park, and the venue’s design might also __________ to the larger theme.  Today, many theme parks ______________e offer a variety of foodservice options.  National _________________ chains are common sights at theme parks. 18 Modern ______________ offer a full array of entertainment features that create an overall _______________ of fun. 1.2 Chapter 1 | Welcome to the Restaurant and Foodservice Industry

19. Types of Establishments (cont.)  Some people flock to shopping centers to look for _____________, while others find shopping itself an enjoyable activity.  Shopping malls and _________ offer a variety of ____________ opportunities, including ___________ and casual-dining restaurants.  Outlet centers attract travelers from far away, _________ 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 ______________, cafeterias, and ______________ restaurants.  Large discount ___________ form another segment of the retail industry________________and quick-service operations are popular additions to these stores. 19 In recent years, _________________have become a major destination for travelers in the United States and other countries. 1.2 Chapter 1 | Welcome to the Restaurant and Foodservice Industry

20. Types of Establishments (cont.)  ______________ are typically either structures built to memorialize something or someone, or structures recognized for their historical ____________.  _____________, restaurants within the monuments or associated with them, are common _________ opportunities.  __________ offer a wide range of foodservice options, including concessions, __________, and casual dining.  The growing need for ________________ 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 ____________. 20 1.2 Chapter 1 | Welcome to the Restaurant and Foodservice Industry

21. Types of Establishments (cont.)  ____________________often use satellite, or commissary feeding, which is when one kitchen prepares food that is then shipped to other ____________ to be served.  Foodservice opportunities in the __________ are greater now than ever. More than a million meals are prepared in military kitchens each day.  Food is critical to maintaining a positive and peaceful atmosphere in _________________ities. Well-prepared food at minimal cost is the challenge.  There is a wide range of foodservice opportunities in the _____________ industry—from luxury hotels with award- winning, fine-dining operations to discount chains offering ______________ to travelers. 21 1.2 Chapter 1 | Welcome to the Restaurant and Foodservice Industry

22. Career Pathways  ________________ employees serve guests directly. These positions include managers, assistant managers, banquet managers, __________________, hosts/ hostesses, cashiers, bar staff, serving staff, and busers.  _________________ employees work outside the public space. These positions include chefs, line cooks, __________, dishwashers, ___________s, storeroom clerks, purchasers, dietitians, and menu planners.  An ___________ is one that requires little or no previous experience. Such jobs are an important starting point in any career. ______________ jobs usually lead to other positions with more responsibility. 22 There are many career opportunities in the ____________ industry, including positions for both front-of-the-house and back-of-the-house. 1.2 Chapter 1 | Welcome to the Restaurant and Foodservice Industry

23. Section 1.2 Summary  Restaurant and foodservice opportunities include restaurants, _____________g, retail, stadiums, convention centers, national and state parks, theme parks, shopping areas, ___________, health services, schools and universities, military, ______, and lodging.  The front-of-the-house employees serve guests ______.  The back-of-the-house employees work outside the ______________.  Entry-level ___________ require little or no previous experience and usually lead to other positions with more ___________________. 23 1.2 Chapter 1 | Welcome to the Restaurant and Foodservice Industry

24. Why People Travel  ______________go to a place for relaxation, entertainment, education, adventure and sport, and ______________ and family events.  _______________go to a specific place for the purposes of sales, negotiations, training, or other types of business related to their jobs.  Business travelers represent the _____________ of guests for most lodging establishments.  Business travelers want well-lit work spaces with telephones and Internet access. They will often use a hotel’s _________ for its computers, _______, copiers, and fax machines.  Business travelers want ______ and consistent service, fast, affordable food, and opportunities to _________ over a meal. 24 1.3 Chapter 1 | Welcome to the Restaurant and Foodservice Industry

25. Why People Travel (cont.)  ____________visit other lands to observe, learn about, and live among people whose ___________ are different from their own.  ______________visit places in order to enjoy their natural beauty. These tourists often enjoy photography, hiking, biking, _____________, camping, and canoeing.  ______________usually look for places where they can __________, lie in the sun, ski, play golf or _________, see shows, and so on. 25 To meet the needs of both leisure and business travelers, tourism is classified according to the type of travel experience that people desire. 1.3 Chapter 1 | Welcome to the Restaurant and Foodservice Industry

26. Types of Lodging Operations  ________________are hotels that offer top-of-the-line comfort and elegance.  _______________cater to travelers in search of a wide range of conveniences.  ______________offers clean, low-priced lodging to traveling salespeople, senior citizens, and families with modest incomes.  _________________offer apartment-style facilities.  ______________ feature extensive facilities for vacationers who are looking for recreational activities and entertainment.  ___________________cater to guests looking for quaint, quiet accommodations with simple amenities. 26 Lodging properties are _____________ by the level of service provided, the rates charged, the amenities offered, or any combination of these or other factors. 1.3 Chapter 1 | Welcome to the Restaurant and Foodservice Industry

27. Ratings Organizations  The ______________________ (AAA) Tour Book is the most widely recognized rating service in the United States.  The ___________uses a diamond system in judging overall quality: 1.Functional accommodations that comply with minimum standards; meet basic needs of comfort, _________, cleanliness, and ____________. 2.Noticeable ___________ over properties in terms of decor and/or quality of furnishings. 3.Marked upgrade in services and ____________, with additional amenities and/or _____________. 4.Excellent properties offering a high level of service and a wide variety of _____________ and ______________ facilities. 5.Exceptional establishments providing the _____________of luxury and service. 27 To distinguish one lodging property from another, several organizations rate the quality of lodging establishments. 1.3 Chapter 1 | Welcome to the Restaurant and Foodservice Industry

28. Lodging Careers  Customer contact positions include front office, food and ______________, or concierge.  The front office has four main responsibilities: 1.____________ 2.____________ 3._____________ 4.__________  Behind-the-scenes positions include ____________, accounting and financial, security, __________, and facility management. 28 _________ in the lodging industry are typically divided into those with customer contact and those that support the running of the operation. 1.3 Chapter 1 | Welcome to the Restaurant and Foodservice Industry

29. Section 1.3 Summary  People travel for a variety of reasons, ______________, business, visiting relatives/friends, or experiencing a foreign culture.  _________ travelers want to get away from it all. They may require special services or activities, like programs or activities for children, social activities, and spas.  _____________ travelers spend most of their time working and often need access to office equipment.  Lodging ____________ differ greatly depending on the needs of the travelers.  The ________________AAA TourBook is the most widely recognized rating system in the United States. 29 1.3 Chapter 1 | Welcome to the Restaurant and Foodservice Industry