Introduction to Food & Beverage Management.ppt

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  • Revised 12/2/07 Introduction to Hospitality Management
  • Revised 12/2/07 Introduction to Hospitality Management
  • Revised 12/2/07 Introduction to Hospitality Management
  • Revised 12/2/07 Introduction to Hospitality Management
  • Introduction to Food & Beverage Management.ppt

    1. 1. Introduction toFood & Beverage Management
    2. 2.  Businesses that provide a means of transport, lodging, goods and services for travelers.
    3. 3.  Foodservice Lodging Travel Entertainment
    4. 4.  Year 1 - 26% Year 2 - 45% (cumulative) Year 3 - 59% (cumulative) Year 1 Year 2 Year 3
    5. 5.  Rapid expansion Competition Lack of experience The economy Family problems Lack of capital
    6. 6.  High Risk  Luxury – Fine dining  Food specific – Vegetarian  Ethnic specific – Indian
    7. 7.  Low Risk  Family owned and operated  Franchise
    8. 8.  Manage – Work for an existing property & owner Buy – Purchase an existing property Build – Most expensive option Franchise – The legal right to use an existing concept; use their method of operation
    9. 9.  Commercial Cafeteria Institutional Foodservice Full Service Quick Service Restaurant (QSR) Caterers Lodging Foodservice Contract Foodservice
    10. 10.  All-Suite Hotels Casino Hotels Full-Service Hotel, Resorts Conference Centers Motel, Motor Lodge Bed & Breakfast Campgrounds
    11. 11.  Family Style / Adult Style Casino Gaming Night Club Theater Race Track (horse, dog, auto) Arena (sports, concerts) Theme Parks
    12. 12.  Planes Trains Automobiles Cruise ships Buses Bicycles Limousines
    13. 13. Advantages The number of career options People oriented Flexible hours Perks Opportunity for creativity Long-term career growth Fast paced Money
    14. 14. Disadvantages Long Hours Stressful lifestyle Non-traditional schedule Low entry-level salary Limited family life Lack of benefits
    15. 15.  AHMA – American Hotel Motel Association APHM – Association of Professional Hospitality Managers ACF – American Culinary Federation CMAA – Club Managers Association of America
    16. 16.  IACP – International Association of Culinary Professionals IFSEA – International Foodservice Executives Association NRA – National Restaurant Association RBA – Retail Bakers Association

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