Hospitality Today An Introduction

1. SQA HOT 103

2. Today’s Restaurant Industry
Starting a New Restaurant

3. Restaurer
Restaurant

4. Eating &
drinking
places
Lodging Transportation
Recreation &
Sports
Business &
Industry
Educational Health care Retail
Corrections
Food Service
Military Food
Service
Contractors

5. Description
• Feature a dozen or more on
the menu, Cook to order
Price
• Luxury, high-priced, mid-
priced, low-priced
Menu
• Steak and seafood houses,
ethnic, regional, vegetarian
Atmosphere
• Result of architecture,
decor, and setting

6. Narrow selection of food Focus on convenience—
speedy preparation and
delivery
Limited service

7. Lodging
• Hotel restaurants, bars,
room service, self-serve
dining such as a
breakfast room, gourmet
etc.
Transportation
• Travelers eat at highway,
aero planes, cruise ships,
rails etc.
Recreation & Sports
• Sports market includes
sport arenas, stadiums,
theatres, amusement
parks etc.
Business & Industry
• Non-food service
business that offer on
site food

8. Educational
• The market includes school,
colleges university etc.
Health care
• Consist of three i.e. hospitals,
nursing home and retirement
communities
Retail
• Super market food courts,
take out or delivery centers

9. Corrections Food Service
• Federal or state prisons and
jails etc.
Military Food Service
• Geographical conditions, type,
facility and size
Contractors
• Non commercial food service
conventions, school , college,
tourist places, industrial units

10. One of the
easiest
business
to enter
Staying in
business is
the real
challenge
Business
knowledge
is must
57% closes
in first 3
years
70% closes
in 10 years

11. Lack of business
knowledge
Lack of technical
knowledge
Lack of sufficient
working capital

12. The
Concept
Site
Selection
The
Feasibility
Study

13. • Family, Corporate, etc.People to Attract
• Fast Food , Fine DineNeeds to Satisfy
• Living & Working around the locationPeople
• Peak Days, Lunch, Dinner, SupperBuying Day & Time
• Dine In, Take away, Delivery etc.Buying Style
• Present & FutureCompetitors
• Menu, Price, etc.Competitors

14. • Corporate Offices, Down Town Department Stores & Major Commercial Hotels
Central City & Shopping District
• Suburban Communities, Local Government Offices, Religious Places, Recreational, Theaters
& Fitness Centers
Shopping Centers & Malls
• Large Suburban Communities or Urban Renewal Projects
Planned Communities
Highway Intersections

15. Restaurant Spending Report
Table service or Quick service Restaurant Trends
Restaurant Industry Forecast
Restaurant Performance Index
Restaurant Trend mapper
Employment by Region wise
Land & Construction Cost
Equipment
Furniture and Fixtures
Working Capital
Pre-Opening Expenses

16. Greening is the process of transforming artifacts
such as a space, a lifestyle or a brand image into a
more environmentally friendly version
The act of greening involves incorporating "green"
products and processes into one's environment,
such as the home, work place, and general lifestyle

17. Use local, seasonally available
ingredients as standard, to
minimize energy used in food
production, transport & storage
Specify food from farming
systems that minimize harm to
the environment, such as
certified organic produce
Limit foods of animal origin
(meat, dairy etc.) served as
livestock farming is one of the
most significant contributors to
climate change and promote
meals rich in fruit, vegetables,
whole grains & nuts
Exclude fish species identified
as most “at risk” by the Marine
Conservation Society and
choose fish only from
sustainable sources Marine
Stewardship Council
Choosing Fairtrade-certified
products that allows food and
drinks imported from poorer
countries ensures a fair deal for
disadvantaged producers
Avoid bottled water and instead
serve plain or filtered tap water
in reusable jugs or bottles to
minimize transport &
packaging
Promote health and well being
by cooking with generous
portions of vegetables, fruit and
starchy staples like grain,
cutting down on salt, fats and
oils and cutting out artificial
additives

18. 7
Points
Water
Efficiency
Waste
Reduction
& Recycling
Sustainable
Furnishing
& Building
Materials
Sustainable
Food
Energy
Disposables
Chemical &
Pollution
Reduction

19. Any questions