1. Introduction to Hospitality and Tourism
Chapter 1

2. Two segments of the food service industry
Commercial Restaurant and Food Service
Noncommercial Food Service
What’s the difference?

3. Commercial Restaurant and Food Service Segment
Restaurants
Catering and banquets
Retail
Stadiums
Airlines and cruise ships

4. Restaurants Family Dining Full Service Restaurant $10 or less
Casual Dining Full-Service Restaurant $10-25 range
Fine Dining Full Service Restaurant $25 or more
Quick Service (Fast Food) Restaurant $3-6 range
Quick –Casual Restaurant $7-9 range
List restaurants you know in each category

5. Catering and Banquets Menu chosen by host
Can have own facility or go off-site
What type of events may be catered?

6. Retail Prepared meals taken home (may be eaten in store)
Vending machines
Found in supermarkets, convenience stores and specialty shops
Bakeries
Ready to eat items such as hot dogs, sausage biscuits, etc

7. Airlines and Cruise Ships
Food often available 24/7
Casual dining
Buffet
Elegant dining rooms

8. Noncommercial Food Service
This segment prepares and serves food in support of some other establishment’s main focus
Schools and universities cafeteria’s
Military base food service
Health care facilities (hospitals, nursing homes)
Businesses that offer cafeterias for employees
Clubs and member based facilities (golf, city, alumni, athletic)

9. The Big Picture: The Hospitality Industry
Travel and Tourism: the combination of all of the services that people need and will pay for when they are away from home.
All of the businesses that benefit from people traveling and spending their money
Restaurants
Hotels
transportation
Museums, etc
Hospitality: the services that people use and receive when they are away from home.
Tourism: travel for recreational, leisure, or business purposes
Museums, theme parks, monuments, sporting events, zoos, shopping malls, national and state parks and adventure tours

10. History of Hospitality and Foodservice
Using pages Create a Hospitality Timeline
Research:
Historical Periods: starting with BC through today.
What in hospitality was happening in that period
People who contributed to that period (cultures and individuals)
Creating Timeline
Divide timeline paper evenly (mark this first)
Label the different time periods
Include information for that period
Add appropriate pictures (at least one per historical event/person)
You will be asked to present your time periods so know your stuff!!!!

11. Stadiums Many options Private suites Concession stands Vending kiosks
“peanut man”