1. Chapter 1 Section 1

2.  This industry has annual sales of over $550 billion dollars  There are more than 945,000 restaurants in the United States  This industry employs more than 13 million people.

3.  Over 57% of foodservice employees are women  The foodservice industry includes restaurants, catering, cruises, stadiums, and retail

4.  The foodservice industry can be broken up into many different segments  Family Dining/Full Service  Casual Dining/Full Service  Fine Dining/Full Service  Quick Service  Quick-Casual

5.  Serving staff provides service and the order is taken while the patron is seated. Patrons pay after they eat  Price range $10 or less

6.  Serving staff provides service at the table, and the order is taken while the patron is seated. Patrons pay after they eat.  Price Range $10-25

7.  Serving staff provides service at the table, and the order is taken while patrons are seated. Patrons pay after they eat.  Price Range $25 or more

8.  Establishments primarily engaged in providing foodservice where patrons generally order or select items while standing and pay before eating  Price range $3-6 per item or value meal

9.  Quick casual restaurants are defined as attractive and comfortable establishments serving freshly prepared, wholesome quality foods in a reasonably fast food format  Price Range $7-9

10.  In the catering and banquet segment the menu is chosen by the host for a specified number of people.

11.  Retail stores offer prepared meals that can be eaten in the store or taken home. This includes supermarkets, convenience stores, and specialty shops

12.  The food offered at stadiums stretches from the peanuts in the stands to fine dining in the luxury suites.

13.  Look at the chart on page 8 of your text book  Working in pairs or groups of no more than 3 list as many restaurants/food service operations as you can in the 5 categories listed in the chart.  You will turn this in with your notes