Cha1 F&B Intro

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Intro to Food and Beverage Operations

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Cha1 F&B Intro

  1. 1. The Food Service Industry Food and & Beverage Management Tuesday, May 19, 2009 1 Introduction to HOST 154 Food and Beverage Operations
  2. 2. Who am I? • Dean Louie, Chef and Instructor • Maui Community College • Chef in Hotels and Resorts • Restaurants in Guam and Hawaii • Teaching for 10 years • Bachelor’s of Art, Master’s in LIS, 2011 • Exploring faculty/student exchange in China • People, Travel, History and Food Tuesday, May 19, 2009 2 My background, credentials and family Chinese-American born in San Francisco: Lived in San Francisco, Honolulu, Sacramento, Oakland, Saipan, Guam and Maui. Background as an Artist and Printmaker. Chef for over 14 years. Contact information on syllabus dlouie@hawaii.edu deanlouie@me.com
  3. 3. 3 Tuesday, May 19, 2009 3 This is Maui! Chinese Culture alive and intact in Maui Beautiful Plants and flowers Lots of beautiful ocean life Food and Wine festivals Great food and resources Wonderful creative students at Maui Community College
  4. 4. Class Expectations • Come to Class and Take notes • Study and review lecture notes • Please ask questions • Ask for clarity • Success in quizzes and exams Tuesday, May 19, 2009 4 Participate for credit Names on Index Cards Take 5 minutes; Introduce person on your Left Smile, Stand and Speak Very Clear so we can all hear! Name (English Name too) Where are you from? Why did you choose this major? Where have you traveled and where would you like to travel? One Favorite food? Change!
  5. 5. Food and Beverage Operations 1.The Food & 6.Menus Beverage Industry 7.Costing 2.Organization 8.Production 3.Fundamentals of 9.Service Management 10.Sanitation 4.F&B Marketing 11.Layout & Design 5.F&B Nutrition 12.Financial MGMT 5 Tuesday, May 19, 2009 5 Slide Presentations We will cover all of these major topics Think about where you want end up. Concentrate on the topic and be ready to ask questions: Administrators and Operators- Organization, Management Marketing, Costing, Layout and Design and Financial Planning Tourism & Travel - Management Marketing, Financial Planning, Costing and Sanitation Chefs and Restaurant & Catering Managers- Nutrition, Menus, Production, Service, Layout and Design and Sanitation
  6. 6. Overview • Commercial vs. noncommercial food service operations & facilities • Origins and development of food service in hotels, restaurants, and institutions • Trends affect food service in the coming years Tuesday, May 19, 2009 6 Commercial: For profit (seeks maximum returns, marketing, advertising, changing with trends and markets) restaurants, fast food, food stands, airlines, hotels, catering Non-Commercial : Non-Profit (low revenue, minimum returns and changes) Prisons, schools, hospitals, factories, military
  7. 7. Commercial & Noncommercial Food Service Facilities • Commercial types: 1.Independents 2.Chains 3.Franchises • Chains & Franchises: – All franchises are part of a chain, but not all chain restaurants are franchises Tuesday, May 19, 2009 7 Independent: Chinese obsessed with food! Young, talented and established Chefs opening their own rest International Chains: McDonalds, KFC, Franchise: Independent owners who agree and are contracted by law to follow set Corporate standards.
  8. 8. Advantages & Disadvantages of Chain Restaurants • Advantages: – Ready access to cash and credit – Ability to experiment without great risk – Resources to hire staff specialists – Greater access to useful comparative financial information • Disadvantages – Bureaucratic rules and procedures can slow response times to market changes Tuesday, May 19, 2009 8
  9. 9. 9 Tuesday, May 19, 2009 9 Independent Restaurant-Magazine Ad in Lahaina Maui, Hawaii Marketing Example for Menu magazine Clearly Lists Restaurant contact information-Phone number, hours of operation, type of restaurant, sample of menu, directions, website Colorful photographs, Logo and designs, Quotations of others, Identifies the Chef as owner and credentials by list of awards
  10. 10. Owning vs. Managing Franchise Restaurants • Advantages: – Assistance in opening and operating the business – Franchisor-sponsored training and materials – Greater exposure and higher revenue because of extensive advertising and name recognition – Lower costs due to volume purchasing – Tested operating procedures Tuesday, May 19, 2009 10 Marketing and branding is strongest tool Training, software and resources are usually factored in budget
  11. 11. Owning vs. Managing Franchise Restaurants (cont.) • Disadvantages: – Franchise contracts restrict style • methods of operation • products served • services offered • décor • furnishings – Franchise contracts usually favor the franchisor Tuesday, May 19, 2009 11 Cannot be as creative or change marketing style if business slumps Restrictive in changing menu and suppliers
  12. 12. Contract Management in Noncommercial Facilities • Advantages: – Large management companies have more resources to solve problems – A ability to negotiate better deals with suppliers – Greater efficiency & lower overall cost – Allows food service to be operated by experts, rather than institution administrators Tuesday, May 19, 2009 12 Flexibility at a price Can often create resources and innovation while institution cannot
  13. 13. 13 Tuesday, May 19, 2009 13 US Management Service Contractor-SODEXO Has contracts and contacts in US and internationally Able to adjust to many different styles of operations Sets high standards fiscally and operationally Software, training and experts help solve challenges
  14. 14. Contract Management in Noncommercial Facilities (cont.) • Disadvantages: – Management companies can affect the institution’s public image – Some people feel that profit-making operators do not belong in noncommercial settings – The institution may become dependent on the management company Tuesday, May 19, 2009 14 Sometimes hard to gain acceptance from public and others May not always fit seamlessly into the overall plans of the institution May not be able to achieve high goals
  15. 15. Origins & Development of Food Service • Hotel Restaurants – Early inns, shelters for travelers – Church hospices, monasteries – Hotel restaurants today are integral parts of the profit plan • Freestanding restaurants – English coffeehouses – The soup called le restaurant divin – Chain, drive-ins, quick-service, drive-throughs, food courts, curbside service, grocery & convenience stores – Home delivery, fax order, e-mail order – Home replacement meals Tuesday, May 19, 2009 15 Originally restaurants were offered after the French Revolution in late 1700ʼs Since royalty hired Chefs they were now out of work and set up roadside inns and cafes for travelers
  16. 16. 16 Tuesday, May 19, 2009 16 The “Bund” turn of the century. Located near Temple of Town God, Yuyuan in Shanghai, Shanghai Old Restaurant is one of the earliest restaurants serving local Shanghai cuisine. It started out as a small mom- and-pop cook shop named “Rongshun Guan” in the Tongzhi Period of the Qing Dynasty 1865-some 140 years ago. The facilities in the restaurant are as old as the restaurant itself. The tables and chairs are all “old-fashioned”, and time has taken its toll on the bowls, plates and chopsticks. Guzheng performances are available in the lobby downstairs.
  17. 17. Origins & Development of Food Service (cont.) • Noncommercial facilities – Robert Owen - “the father of industrial catering” – employee “eating rooms” around 1815 in NYC – Boarding houses for workers – Growth of business food service programs through WWI &WWII – Florence Nightingale -first dietitian & modern hospital administrator – American Dietetic Association – Critical role of nutrition in hospital and school food service – School tend to use cafeteria service Tuesday, May 19, 2009 17 90% meals in early 1900 were still on farms. After Industrial Revolution in 1930-1950 dining out grew to massive proportions. Now many families in America dine out once a week. Eventually evolved into concepts of Mc Donaldʼs and KFC What do you think is the next trend in Fast Food?
  18. 18. Tuesday, May 19, 2009 18 Hawaii has a uniques culture and history of Hospitality that has morphed (transitioned) with BIG tourism dollars... and the Pineapple is the international symbol of Hospitality... after becoming such a large identity of Hawaii AG Now we are seeking ways to address sustainability with Eco-Tourism since AG is waning
  19. 19. Trends likely to affect food service • Meal solutions • Greater competition between restaurants and grocery stores • Growing emphasis on value-cost relative to quality • Entertainment in casual dining operations-”eatertainment” • Growing presence of convenience stores, use of co-branding • Changing menu items Tuesday, May 19, 2009 19 What do you think? Itʼs a Shrinking world! Internet, global viruses, changing markets interlinked Have a great idea that can be translated and marketed internationally? Yahoo, Google, Microsoft and You Tube did!
  20. 20. 20 Tuesday, May 19, 2009 20 Exciting Field of F & B!
  21. 21. Intro Review Introduction Review • 3 Main types of F & B • Commercial and Non-Commercial • Differences depend on management and expertise style • Early Origins • New trends emerging with popularity, dietary need, global exposure.... • And Sustainability! 21 Tuesday, May 19, 2009 21 – Independents, Chains, Franchises

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