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					Food & Beverage Overview
What does the career path look like?

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Maps & Guides Sporting Events Airlines

Lodging Restaurants

Country Clubs

Retirement Communities
Contract Food Service

Travel Agencies

Travel & Tourism

Hospitality

Travel and Tourism Industries
Hotels/motels Resorts Vacation ownership Hostels Caravans Camping Airlines Cruise ships Rail Car rental Bus coaches Restaurants Fast food Wine merchants Theme parks Natural attractions Gaming entertainment Travel agencies Convention bureaus Tour companies Hotel/rest. suppliers Taxi services Cameras and film Maps & travel books Shopping malls Service stations Sporting events Banking services Reservation systems Auto clubs Entertainment venues Arts venues Historical sites Museums Luggage Real estate Construction Luggage Beverage mfr & dist Auto/aircraft mfr Motor fuel producers Recreation equipment Food producers Advertising media Souvenirs

Hospitality Industries
Hotels/motels Resorts Vacation ownership Hostels Caravans Camping Airlines Natural attractions Gaming entertainment Travel agencies Convention bureaus Tour companies Hotel/rest. suppliers Taxi services Entertainment venues Arts venues Historical sites Museums Luggage Real estate Construction

Cruise ships
Rail Car rental Bus coaches Restaurants

Cameras and film
Maps & travel books Shopping malls Service stations Sporting events

Luggage
Beverage mfr & dist Auto/aircraft mfr Motor fuel producers Recreation equipment

Fast food
Wine merchants Theme parks

Banking services
Reservation systems Auto clubs

Food producers
Advertising media Souvenirs

The Hospitality Industry
    


 

Lodging Food service Clubs Cruise ships Gaming Theme parks Sports and entertainment Travel

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The Hospitality Business


Lodging – putting heads on beds
 

Many U.S. markets are mature Expansion and growth overseas
What would you like to eat? Where would you like to meet? Expansion and growth overseas



Food service – putting cheeks in seats
  

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Hospitality Industry Numbers
Lodging
 

Food Service
    






>11.4M rooms worldwide >3M rooms in U.S. Slowing in U.S. Exceptions; casinos, limited service, timeshare Continued expansion in Asia, notably China

Strong growth $1 billion+/day sales 12.2M employees in 2005 1/2 of all adults/day eat in restaurants 44% of food $ spent in restaurants

Where are the jobs?






Professional  Operations management, finance, accounting, human resources, customer relations, marketing, food science Corporate  Marketing, business development, human resources, training, quality assurance, real estate, accounting, purchasing Entrepreneurial  Owner, operator, franchisor
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Food Service


Eating and drinking places
  

Quick service restaurants (QSR) Full service restaurants / bars White table cloth restaurants / bars

 


  

Lodging food service Education food service Employee food service Health care Recreational food service Off-premise catering

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Restaurant Industry Positions
     


  

Banquet manager Bartender/cocktail server Broiler cook Busperson Counter person Dining room manager Dishwasher Executive chef Expediter Food & beverage director

         

Food server Fry/Sauté cook Host/hostess Kitchen manager Pantry cook Pastry chef Restaurant manager Sous chef Storeroom person Unit manager

Hospitality Careers
The industry offers more career options than most  The work is varied  There are many opportunities to be creative  This is a “people” business


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Hospitality Careers
Hospitality jobs are not nine-to-five jobs  There are opportunities for long-term career growth  There are perks associated with many hospitality jobs  Hospitality jobs can be intrinsically satisfying and meaningful


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The Down Side
Long hours  Nontraditional schedules  Pressure  Low beginning salaries  Frequent relocation


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Lodging Careers
Entry level Housekeeper Front desk clerk Reservations clerk Food service staff Mid level Reservations manager Executive housekeeper Front office manager Catering sales manager Sales manager Upper management Personnel director Senior sales manager Controller Food & beverage director Director of sales & marketing General manager

Food Service Careers
Entry level Crew person Crew supervisor Lead positions Mid level Manager trainee Chef Unit manager Controller Kitchen manager Catering manager Upper management Executive chef General manager District manager Regional manager Operations director Other directors CFO President/CEO

Chain Operations
Better training  More opportunities for advancement  Better benefits  Frequent relocation  More control by management  Bonus plans impact pay


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Independent Operations
More chances to be creative  More control  Better learning environments  Less job security  Fewer chances for advancement  Harder to market and sell


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Foodservice Industry
  

Commercial Foodservices Institutional Foodservices Military Foodservices

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Foodservice Industry


Commercial Foodservices
      

Restaurants Lunchrooms Cafeterias Fast food restaurants Hotel foodservice operations Food stands Social caterers

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Foodservice Industry


Institutional Foodservices
      

Hospitals Nursing homes Schools & colleges Correctional facilities Employee cafeterias Airline catering Surface transportation catering

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Foodservice Industry


Military Foodservices
   

Military bases Combat foodservices Officers clubs Cafeterias

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Restaurant Industry


The National Restaurant Association [NRA] defines the restaurant industry as that which encompasses all meals and snacks

prepared away from home, including all
takeout meals and beverages.

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Restaurant Industry


Restaurant industry sales were forecast to reach $ 399.0 billion in 2001, an increase of 5.2 over the year 2000.

 

By the end of 2005, sales will reach $476B
Restaurant sales in California will reach

$51.5 B in 2005
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Restaurant Industry


$476 B in sales expected for 2005 to come from


68.5 % or $326 B – fullservice, quickservice, bars, cafeterias, grills, snack and NAB bars



23.3 % or $111 B – managed services,lodging restaurants, retail, vending, recreation & mobile foodservice operations
8.2 % or $ 39 B – noncommercial & military restaurant services
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

Restaurant Industry
 On

a typical day in 2005, the

restaurant industry will post average sales of $1.3 billion in 900,000 restaurant locations

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Restaurant Industry


Employees: 12.2 million – more than 9.2 percent of those employed in the United States, which makes the industry the largest employer besides government.

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Food-and-drink sales [billions $]
450 400 350 300 250 200 150 100 50 0 399.2

239.3

119.6 42.8

1970

1980

1990

2001*
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Restaurant Industry


  

4 out of 10 adults in the United States have worked in the restaurant industry at some time during their lives 2 out of 3 quickservices – added low carb menu items 1 out of 3 consumers have used curbside takeout at a tableservice restaurant Average unit sales in
 

1998 were $ 601,000 at full service restaurants; $730,000 in 2002 and $555,000 at limited-service [fast-food] restaurants, $619,000 in 2002
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Restaurant Industry
Restaurant Industry remains to be very competitive  Three out of four consumers report that they have more restaurants to choose from today than they did two years ago.  Restaurants are paying more attention to design, décor and atmosphere


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Restaurant Industry: Ranking of Consumer Choices
Food and Service  Physical setting  Moods and Impressions


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Restaurant Industry: Quick Service
Intense competition  Convenience is number one factor  Carryout or delivery market  Time savings meal options  Ever-changing consumer needs  Shortage of labor  Training needs


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Restaurant Industry: Full Service
Tied to economy  Baby-boom generation  Increased competition  Importance of repeat customers  Portion sizes  Dietary needs


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Restaurant Industry: Trends
Labor shortage issues  Cost of providing food and service  Technology issues and benefits  Consumer preferences  Training  Expansion
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posted:11/24/2009
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