1. 1 Food & Beverage Overview What does the career path look like?

2. Travel & TourismHospitality Country Clubs Lodging Restaurants Maps & Guides Travel Agencies Retirement Communities Contract Food Service Sporting Events Airlines

3. Travel and Tourism Industries Hotels/motelsNatural attractionsEntertainment venues ResortsGaming entertainmentArts venues Vacation ownershipTravel agenciesHistorical sites HostelsConvention bureausMuseums CaravansTour companiesLuggage CampingHotel/rest. suppliersReal estate AirlinesTaxi servicesConstruction Cruise shipsCameras and filmLuggage RailMaps & travel booksBeverage mfr & dist Car rentalShopping mallsAuto/aircraft mfr Bus coachesService stationsMotor fuel producers RestaurantsSporting eventsRecreation equipment Fast foodBanking servicesFood producers Wine merchantsReservation systemsAdvertising media Theme parksAuto clubsSouvenirs

4. Hospitality Industries Hotels/motelsNatural attractionsEntertainment venues ResortsGaming entertainmentArts venues Vacation ownershipTravel agenciesHistorical sites HostelsConvention bureausMuseums CaravansTour companiesLuggage CampingHotel/rest. suppliersReal estate AirlinesTaxi servicesConstruction Cruise shipsCameras and filmLuggage RailMaps & travel booksBeverage mfr & dist Car rentalShopping mallsAuto/aircraft mfr Bus coachesService stationsMotor fuel producers RestaurantsSporting eventsRecreation equipment Fast foodBanking servicesFood producers Wine merchantsReservation systemsAdvertising media Theme parksAuto clubsSouvenirs

5. 5 The Hospitality Industry  Lodging  Food service  Clubs  Cruise ships  Gaming  Theme parks  Sports and entertainment  Travel

6. 6 The Hospitality Business  Lodging – putting heads on beds Many U.S. markets are mature Expansion and growth overseas  Food service – putting cheeks in seats What would you like to eat? Where would you like to meet? Expansion and growth overseas

7. Hospitality Industry Numbers  >11.4M rooms worldwide  >3M rooms in U.S.  Slowing in U.S.  Exceptions; casinos, limited service, timeshare  Continued expansion in Asia, notably China  Strong growth  $1 billion+/day sales  12.2M employees in 2005  1/2 of all adults/day eat in restaurants  44% of food $ spent in restaurants Lodging Food Service

8. 8 Where are the jobs?  Professional Operations management, finance, accounting, human resources, customer relations, marketing, food science  Corporate Marketing, business development, human resources, training, quality assurance, real estate, accounting, purchasing  Entrepreneurial Owner, operator, franchisor

9. 9 Food Service  Eating and drinking places Quick service restaurants (QSR) Full service restaurants / bars White table cloth restaurants / bars  Lodging food service  Education food service  Employee food service  Health care  Recreational food service  Off-premise catering

10. Restaurant Industry Positions  Banquet manager  Bartender/cocktail server  Broiler cook  Busperson  Counter person  Dining room manager  Dishwasher  Executive chef  Expediter  Food & beverage director  Food server  Fry/Sauté cook  Host/hostess  Kitchen manager  Pantry cook  Pastry chef  Restaurant manager  Sous chef  Storeroom person  Unit manager

11. 11 Hospitality Careers  The industry offers more career options than most  The work is varied  There are many opportunities to be creative  This is a “people” business

12. 12 Hospitality Careers  Hospitality jobs are not nine-to-five jobs  There are opportunities for long-term career growth  There are perks associated with many hospitality jobs  Hospitality jobs can be intrinsically satisfying and meaningful

13. 13 The Down Side  Long hours  Nontraditional schedules  Pressure  Low beginning salaries  Frequent relocation

14. Lodging Careers Entry level Housekeeper Front desk clerk Reservations clerk Food service staff Mid level Reservations manager Executive housekeeper Front office manager Catering sales manager Sales manager Upper management Personnel director Senior sales manager Controller Food & beverage director Director of sales & marketing General manager

15. Food Service Careers Entry level Crew person Crew supervisor Lead positions Mid level Manager trainee Chef Unit manager Controller Kitchen manager Catering manager Upper management Executive chef General manager District manager Regional manager Operations director Other directors CFO President/CEO

16. 16 Chain Operations  Better training  More opportunities for advancement  Better benefits  Frequent relocation  More control by management  Bonus plans impact pay

17. 17 Independent Operations  More chances to be creative  More control  Better learning environments  Less job security  Fewer chances for advancement  Harder to market and sell

18. 18 Foodservice Industry  Commercial Foodservices  Institutional Foodservices  Military Foodservices

19. 19 Foodservice Industry  Commercial Foodservices Restaurants Lunchrooms Cafeterias Fast food restaurants Hotel foodservice operations Food stands Social caterers

20. 20 Foodservice Industry  Institutional Foodservices Hospitals Nursing homes Schools & colleges Correctional facilities Employee cafeterias Airline catering Surface transportation catering

21. 21 Foodservice Industry  Military Foodservices Military bases Combat foodservices Officers clubs Cafeterias

22. 22 Restaurant Industry  The National Restaurant Association [NRA] defines the restaurant industry as that which encompasses all meals and snacks prepared away from home, including all takeout meals and beverages.

23. 23 Restaurant Industry  Restaurant industry sales were forecast to reach $ 399.0 billion in 2001, an increase of 5.2 over the year 2000.  By the end of 2005, sales will reach $476B  Restaurant sales in California will reach $51.5 B in 2005

24. 24 Restaurant Industry  $476 B in sales expected for 2005 to come from 68.5 % or $326 B – fullservice, quickservice, bars, cafeterias, grills, snack and NAB bars 23.3 % or $111 B – managed services,lodging restaurants, retail, vending, recreation & mobile foodservice operations 8.2 % or $ 39 B – noncommercial & military restaurant services

25. 25 Restaurant Industry  On a typical day in 2005, the restaurant industry will post average sales of $1.3 billion in 900,000 restaurant locations

26. 26 Restaurant Industry  Employees: 12.2 million – more than 9.2 percent of those employed in the United States, which makes the industry the largest employer besides government.

27. 27 Food-and-drink sales [billions $]

28. 28 Restaurant Industry  4 out of 10 adults in the United States have worked in the restaurant industry at some time during their lives  2 out of 3 quickservices – added low carb menu items  1 out of 3 consumers have used curbside takeout at a tableservice restaurant  Average unit sales in 1998 were $ 601,000 at full service restaurants; $730,000 in 2002 and $555,000 at limited-service [fast-food] restaurants, $619,000 in 2002

29. 29 Restaurant Industry  Restaurant Industry remains to be very competitive  Three out of four consumers report that they have more restaurants to choose from today than they did two years ago.  Restaurants are paying more attention to design, décor and atmosphere

30. 30 Restaurant Industry: Ranking of Consumer Choices  Food and Service  Physical setting  Moods and Impressions

31. 31 Restaurant Industry: Quick Service  Intense competition  Convenience is number one factor  Carryout or delivery market  Time savings meal options  Ever-changing consumer needs  Shortage of labor  Training needs

32. 32 Restaurant Industry: Full Service  Tied to economy  Baby-boom generation  Increased competition  Importance of repeat customers  Portion sizes  Dietary needs

33. 33 Restaurant Industry: Trends  Labor shortage issues  Cost of providing food and service  Technology issues and benefits  Consumer preferences  Training  Expansion