Foodservice and Hospitality

Foodservice and Hospitality

Sarinda Woodson

Trends in Foodservice Global cuisine Technology Sustainable practices and organic foods Home meal replacement

Check out the following video on 2015 food trendshttps://youtu.be/F7JFQHGJo5Y

Challenges Facing Foodservice Industry Meeting Labor Demands Living wage Nutrition Concerns

Types of Foodservice Operations Restaurants Hotels Food Trucks Cafeteria Catering Institutional Foodservice

Legal Forms of Business Ownership Sole proprietorship Partnership Corporation

Organization of Foodservice Business Independent restaurants Chains Franchises

The Five Customer Processes Service at a laid cover Assisted service- part of service at a laid cover and part self-serviceSelf service- Customers serve themselves Service at a single point- Customers order and receive food at the same placeSpecialized service or service in situ- food is brought to consumer (ex. Hospital tray service)

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Seating Consumption Times Restaurant 60 120 minutes Catering 30- 60 minutes

Takeaway with seating 20-40 minutes

Fast food with seating 10-20 minutes

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Service Method Table service Assisted service Self-service Single Point Service Specialized or in situ service http://www.slideshare.net/CtaeRN1/savedfiles?from=fblanding&s_title=types-of-food-and-beverage-services&user_login=jha69

Service Area Customers are seated once they enter Service area where customer enters Service area where the customer is locatedhttp://www.slideshare.net/CtaeRN1/savedfiles?from=fblanding&s_title=types-of-food-and-beverage-services&user_login=jha69

Ordering or Selecting Items Menu From buffet line Customers select items and place on their tray Customer orders at a single point

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Type of Service By staff By staff as well as the customer Customer Food is brought to customer

Area for Consumption Laid cover Dining area Take away Food consumed where customer is located http://www.slideshare.net/CtaeRN1/savedfiles?from=fblanding&s_title=types-of-food-and-beverage-services&user_login=jha69

English Service Food is brought on platters by the waiters and is then shown to the host. Once the host approves, the food platters are then placed on the table.The host then portions the food onto the guest plates or portions the food and the waiter then serves the guest http://www.slideshare.net/CtaeRN1/savedfiles?from=fblanding&s_title=types-of-food-and-beverage-services&user_login=jha69

Silver Service Table set with hors doeuvres, soup and the main courses in sterling silverware Food portioned into silver platters in the kitchen and placed on burners or hotplates to keep them warm Plates are placed before the guest The waiter presents platter to the host to approveWaiter serves guest with a spoon and fork

American Plate Service Pre-plated Plate assembled in kitchen and then brought to guest http://www.slideshare.net/CtaeRN1/savedfiles?from=fblanding&s_title=types-of-food-and-beverage-services&user_login=jha69

Guridon Service Dish comes partially prepared Completed by waiter Cooking done on Guridon trolley Waiter plays prominent role

Snack-bar Service Stools placed along counter Guest eat food at counter

Russian Service Elaborate silver service Food is portioned and carved by waiter at the Guridon trolley in front of the guest

French Service Personalized service Dishes brought from kitchen and placed on table near platesGuest help themselves

Buffet Service Self-serve Food displayed on tables Guest tell waiter behind table what they would like or dip their own food

Cafeteria Service Menu pre-determined Waiter serves guest behind the counter

For more information on the types of food serviceshttp://www.slideshare.net/CtaeRN1/savedfiles?from=fblanding&s_title=types-of-food-and-beverage-services&user_login=jha69

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