This document discusses the various segments of the foodservice industry. It describes full-service restaurants, quick-service restaurants, hotels, clubs, catering, and institutional foodservice. Full-service restaurants employ servers and range from fine dining to casual. Quick-service restaurants offer speed, convenience and reasonable prices. Hotels provide lodging and a variety of dining options. Clubs offer food service to members. Catering provides food and service for groups at off-premise locations. Institutional foodservice supplies meals for businesses and organizations. The document also briefly discusses sole proprietorships, partnerships, corporations, and entrepreneurs.

1. Chapter 2

2.  Restaurants- the most familiar segment of
the foodservice industry
◦ Full-service restaurants
 Employ servers to take the customer’s order and bring
the meals out
 Can span a range of fine dining to casual
 Fine dining has elegantly prepared food, linen napkins
and tablecloths, fine china, highly trained wait staff
 Fine dining has the highest quality of food
 Popular with special occasions, most expensive
 Casual dining offers simple foods in less formal
surroundings, serve a wide variety of
cuisines, moderate menu prices

3.  Restaurants continued
◦ Quick-Service restaurants
 Quick service is also known as Fast Food
 Offers speed, convenience, reasonable prices
 Customers typically place orders at counter and serve
themselves
 Before the 1950’s the quick-service industry was very
small, it now accounts for 38% of all dollars spent on
dining out
 Offer limited menus, efficiency is the key to success
 McDonald’s, Subway, KFC

4.  Hotels
◦ Travelers need lodging as well as food to eat
◦ Small motels offer vending machines, continental
breakfasts
◦ Larger hotels offer a wide variety of dining options
 Restaurants, room service, banquet facilities and
ballrooms for catering

5.  Clubs-
◦ Clubs often provide their members with activities as
well as food.
◦ Country clubs offer golfing, tennis, etc plus fine
cuisine and excellent service for their member’s
membership fees

6.  Catering- provides food and service for
groups, often at another facility that normally
does not serve foods
◦ Catering at those locations is called off-premise
catering
◦ Chefs of catering companies must be extremely
organized
◦ Demand for catering has risen in recent years
 Weddings, anniversaries, reunions, proms, etc.

7.  Institutional Foodservice- supplies meals for
businesses and organizations
 Employers want to provide food to eat so
employees do not have to leave the premises
◦ Corporations
(google), schools, universities, hospitals, stadiums,
prisons, travel, military, nursing homes

8.  Sole Proprietorship-
◦ a business in which one person owns and often
operates the business. Responsibilities are that of
the owner only
 Partnerships-
◦ a business in which ownership is shared by two or
more people. Responsibilities are often
divided, partnerships end when one or more people
leave the business
 Corporations-
◦ most businesses, made of many investors.
Ownership is divided by the investors, has rights
and responsibilities as a real person

9.  An entrepreneur is someone who organizes a
business and assumes the risk for it
◦ Chef-entrepreneurs are chefs who own their own
restaurants