This document provides an overview of foodservice, including the types of foodservice establishments and customers. It discusses that foodservice involves providing food away from home in larger quantities than a family would need. There are commercial and institutional foodservice operations. Types of establishments include fast food, mid-priced restaurants, upscale restaurants, theme restaurants, take-out, and foodservice at hotels and leisure facilities. Customers include diners at restaurants, drop-ins seeking a quick bite, those meeting others, and those seeking entertainment.
3. I. Foodservice
• an establishment that provides food to
people away from home
• the provision of food or service of food
that is carried outside the home in
quantities greater than those of the
usual family needs
4. Commercial Food and
Beverage Operations
• establishments that are planned to
yield a profit, such as hotel or
restaurant operations
5. Institutional Food Services
• establishments that are non-profit
oriented like dietary services in health
care, educational and military facilities
7. 1.Fast-Food/Quick Foodservice
• “fast” - service not food
• Self-service
• Quality food for limited money
• Fastest growing segment
• Not considered suitable for formal
occasions
• Focus on cleanliness
8. • For Children
• Offer drive-in facilities
• Lunch is the busiest
• Seating is quite congested &
moderately comfortable
e.g. Mc Donald’s
Karate Kid
Sbarro
9. 2. Mid-priced Restaurants
• Offer food at moderate prices
• Offer food not normally cooked at
home
• Service is not fast
• Cordial and quiet atmosphere
• Varied menu, modest décor, pleasing
atmosphere with music/entertainment
10. • Dinner is the busiest
• Reservation is required during peak
season
• Family & friends can get together
• Open late at night
11. e.g. Family Restaurants, coffee shops,
diners, pancake houses, theme
restaurants
–Italiani’s, Babagump, Figaro,
Delifrance, Cibo
12. 3. Upscale Restaurants
• Quality in food and service
• Elegant atmosphere, décor and
presentation of foods
• Food difficult to prepare
• Entertainment such as orchestra
• Dining is a form of relaxation, social
event, privilege and fun
13. • Married couples who want to be alone
together
• To be with a “special” person for a
memorable occasion
e.g. Le Souffle, Señor Alba,Garden
Palace
14. 4. Theme Restaurants
• Provide special attractions
• If related to foreign country, guest
should feel present in that country
• Coordinated music and entertainment
with theme
• Red meats, seafood & variety of
vegetable dishes
15. • Colorful arrangements of plates or
platters
• Elegant service
• Patrons are willing to pay more
e.g. Nishiki,Mezzaluna, Portico
16. 5. Take-out Foodservice
• No dining facilities or have very limited
dining areas
• Handy food for people who have no
time to cook– students, working moms
• May also provide home/quick delivery
• Less expensive
e.g. Pizza Hut, Yellow Cab,
Red Ribbon
17. 6. Hotel Foodservice
• Main target are people staying inside
the hotel
• Includes room service and banquet
service
• Breakfast is delivered
• Busy during meetings, conventions
and holidays
18. e.g. Foodservices of Peninsula, Shangri-
La, Mandarin Oriental, Dusit Hotel
Nikko
19. 7. Foodservice at Leisure
Facilities
• Amusement parks, zoos, sports
arenas, resorts, vacationlands, and
other tourists attraction
• Cater to tourist/captured market inside
the area
• Food brought from outside is not
allowed in their premises
22. 1. Diners at Restaurants
• Visit the restaurant to enjoy a good
meal and drink
• Food is the primary focus of their visit
• Dine-in with their family and friends
23. 2. Drop-in
• On their way to somewhere else
• Want refreshment; quick pick me-up
food and beverage
• Drink is the primary focus
