1. Organization of Sports and Recreation Foodservices in a Large Stadium
25.1
O.H. 25.1

2. Classification of Items Sold in Concession Operations
Main entrée (e.g., hot dogs and pizza)
Salty snacks (e.g., popcorn and peanuts)
Beverages (hot, cold, and alcoholic)
Sweets (e.g., candy bars)
25.2
O.H. 25.2

3. Items Sold in Concession Operations Should:
Have few, if any, significant production requirements.
Need little, if any, equipment.
Require little, if any, production time.
Other Information
Items are typically sold for cash (prices are in dollar, quarter, or half-dollar increments)
Revenue planning is done on a per capita basis
25.3
O.H. 25.3

4. Concerns of Concessions Managers on the Day of an Event
Concession stands have been fully stocked and are an independent production center. (They do not rely on external production, have adequate equipment and storage, and are self-contained to meet production requirements).
Space in the sports venue will, hopefully, be planned with concerns about the needs of concession operations.
Revenues are collected:
When the events begins.
During the event.
At the end of the event.
25.4
O.H. 25.4

5. Who Gets Paid What? Concessions receive a percentage of revenues
Concessions may give a percentage of revenues
Concessions may sell food and beverage products to independent operators
25.5
O.H. 25.5

6. Challenges Confronting Managers in Sports/Recreational Foodservices
Frequent difficulty in securing the necessary labor resources
Critical need for interaction with others
Need to manage variables that are often beyond the control of the concessions manager
Increasing use of technology
Countering public perceptions about the price and value of concession purchases
25.6
O.H. 25.6