2. The F&B Service Industry The industry employs an increasing number of people (12 million in USA) representing 8% off employees.. People eat more and more out (200 times per year in USA). Most Popular days to eat for dinner: 1. Saturday, 2. Friday, 3. Sunday, 7. Monday. 93% of all Americans eat at least one pizza a month. Growth in chain and franchising operations. to be continued…

3. The F&B Service Industry 38 percent of top hospitals in U.S. have fast food franchises on-site. 75% of all independent owned businesses don't survive the first five years, in franchising only 5% have the same faith.

4. Main reasons for restaurant failure Shortage in qualified and motivated labor. High and increasing competition. High management turnover (and owner turnover). Rent default (they cannot pay the rent) Wrong concept or wrong location for targeted customer Same concept for a too long time, or lack of creativity. Decline in unit sales to be continued…

5. Main reasons for restaurant failure Poor food and service. Inappropriate design. Lack of Consistency: Inconsistent standards are the primary cause of guest dissatisfaction Restaurant fails, because the owner isn’t there. Failure to control costs. Improper management & lack of marketing knowledge. Many people get into the restaurant business because they would enjoy being a host, they think moving into a position of power and becoming very visible public figureheads.

6. Case Study Starbucks Cafe in Siirt

7. The macro-environment of foodservice business Political Economic Socio-cultural Technological Legal Ecological

8. Industry Environment Suppliers Buyers Substitutes Industry competitors Potential entrants

9. Goals & Objectives Importance Economic objectives Managerial objectives Social responsibility objectives

10. Standards in food service operations Technical standards: portion size, cooking method, method of presentation, cover, clealiness of items... Service standards: The supervisor should be visible in the room The supervisior will visit all tables at least once during the customers meal Service employee should have positive attitudes Servers should be noticely comfortable in their roles Cooperation between staff should be noticeable to be continued…

11. Standards in food service operations Regular customers should be addressed by name. All customers should be addressed by name at least once during the meal Customers’needs will be met Procedures including greeting the guests Order taking Method of service