Warm Up Define and Describe Fast Food Restaurant. Get your chapter 4 terms and examples sheet out Today: Review and take notes on Chapter 4 terms and examples

Food and Beverage Industry The National Restaurant Association reports that there are 858,000 food and beverages businesses in the U. S. 1. A food and beverage business prepares, packages, serves, sells, or provides food for people to eat. They range from small to large— could be a person who sells ice cream could be a restaurant that serves 1000 meals a day. They are found in hotels, cruise ships, schools, hospitals, airlines, trains, and employee cafeterias Some grocery stores provide foodservice like a salad,soup bar or prepared meals.

Types of Foodservice Businesses It depends on who you ask: Customers say: Many ways to categorize--- by price — budget, $ moderate, $$ expensive $$$ Very expensive $$$$ type of service ---- self-serve sit-down service

Types of food service: Food and Beverage industry says : 1. commercial—MacDonald’s 2. institutional---school/hospital 3. food service within a consumer business---- Ranger Game, Mavs

Definitions for terms: Commercial foodservice - food and beverage businesses that compete for customers Institutional foodservice - a food service that provides food to customers in an institution

catering- the provision of food for a special event Contract foodservice - type of foodservice in which the institution hires an outside foodservice company to run its foodservice

Foodservice within a consumer business - a food and beverage business located in a consumer business Quick-service restaurant- restaurant that provides customers with convenience, speed and basic service at low prices.

fast-food restaurant - quick serve that has a counter where a person places his order and waits for it. ----Usually small # of menu items ----can be prepared in 3-5 min. ----small dining room ----high tech foodservice equipment

Cafeteria - foodservice where food is displayed along a counter called a serving line, and customers walk along with a tray and request food that they want. Buffet - food displayed on tables and customers walk around and help themselves

carry-out restaurant - restaurant that specializes in preparing food that customers take with them to eat at home or elsewhere. Full service restaurant - where customers are seated at a table, give their orders to a waiter, and are served their food at the table.

13. fine-dining restaurant - emphasizes the highest quality in service, ingredients, and atmosphere. 14. Casual dining restaurant - this is all the full-service restaurants that are not in the fine-dining category.

Restaurant concept- the theme target market décor ambiance and service style

ambience- the feeling or mood associated with a particular place; also called atmosphere Market – all the people that could potentially buy what is being sold

Market segment - a subgroup of a larger market with similar needs and wants of the product being sold. Target market - the market segment that you choose to target. It is the market whose needs you strive to meet.