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Hospitality - PowerPoint

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									   Food & Beverage
      Overview
What does the career path look like?
                               Country
     Maps &                     Clubs
                  Lodging
     Guides
                                 Retirement
                 Restaurants     Communities
  Sporting
   Events
                   Travel
                  Agencies      Contract
      Airlines
                                 Food
                                Service


Travel & Tourism               Hospitality
           Travel and Tourism Industries
Hotels/motels        Natural attractions     Entertainment venues
Resorts              Gaming entertainment    Arts venues
Vacation ownership   Travel agencies         Historical sites
Hostels              Convention bureaus      Museums
Caravans             Tour companies          Luggage
Camping              Hotel/rest. suppliers   Real estate
Airlines             Taxi services           Construction
Cruise ships         Cameras and film        Luggage
Rail                 Maps & travel books     Beverage mfr & dist
Car rental           Shopping malls          Auto/aircraft mfr
Bus coaches          Service stations        Motor fuel producers
Restaurants          Sporting events         Recreation equipment
Fast food            Banking services        Food producers
Wine merchants       Reservation systems     Advertising media
Theme parks          Auto clubs              Souvenirs
                 Hospitality Industries
Hotels/motels        Natural attractions     Entertainment venues
Resorts              Gaming entertainment    Arts venues
Vacation ownership   Travel agencies         Historical sites
Hostels              Convention bureaus      Museums
Caravans             Tour companies          Luggage
Camping              Hotel/rest. suppliers   Real estate
Airlines             Taxi services           Construction
Cruise ships         Cameras and film        Luggage
Rail                 Maps & travel books     Beverage mfr & dist
Car rental           Shopping malls          Auto/aircraft mfr
Bus coaches          Service stations        Motor fuel producers
Restaurants          Sporting events         Recreation equipment
Fast food            Banking services        Food producers
Wine merchants       Reservation systems     Advertising media
Theme parks          Auto clubs              Souvenirs
The Hospitality Industry
   Lodging
   Food service
   Clubs
   Cruise ships
   Gaming
   Theme parks
   Sports and entertainment
   Travel
The Hospitality Business
   Lodging – putting heads on beds
       Many U.S. markets are mature
       Expansion and growth overseas
   Food service – putting cheeks in seats
       What would you like to eat?
       Where would you like to meet?
       Expansion and growth overseas
Hospitality Industry Numbers
      Lodging                   Food Service
   11.4M rooms               Strong growth
    worldwide                 $1 billion/day sales
   3M rooms in U.S.          10.2M employees
   Slowing in U.S.           12M in 2006
   Exceptions; casinos,      1/2 of all adults/day
    limited service,           eat in restaurants
    timeshare                 44% of food $ spent
   Continued expansion        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
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
     Restaurant Industry Positions
   Banquet manager                Food server
   Bartender/cocktail server      Fry/Sauté cook
   Broiler cook                   Host/hostess
   Busperson                      Kitchen manager
   Counter person                 Pantry cook
   Dining room manager            Pastry chef
   Dishwasher                     Restaurant manager
   Executive chef                 Sous chef
   Expediter                      Storeroom person
   Food & beverage director       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
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
The Down Side
 Long hours
 Nontraditional schedules
 Pressure
 Low beginning salaries
 Frequent relocation
Lodging Careers
   Entry level          Mid level            Upper
  Housekeeper         Reservations       management
 Front desk clerk       manager        Personnel director
Reservations clerk      Executive     Senior sales manager
Food service staff    housekeeper          Controller
                       Front office     Food & beverage
                        manager              director
                     Catering sales    Director of sales &
                        manager            marketing
                     Sales manager      General manager
Food Service Careers
   Entry level         Mid level           Upper
   Crew person     Manager trainee     management
 Crew supervisor          Chef         Executive chef
  Lead positions     Unit manager     General manager
                       Controller     District manager
                   Kitchen manager   Regional manager
                       Catering      Operations director
                       manager         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
Independent Operations
 More chances to be creative
 More control
 Better learning environments
 Less job security
 Fewer chances for advancement
 Harder to market and sell
Foodservice Industry
   Commercial Foodservices

   Institutional Foodservices

   Military Foodservices
Foodservice Industry
   Commercial Foodservices

       Restaurants
       Lunchrooms
       Cafeterias
       Fast food restaurants
       Hotel foodservice operations
       Food stands
       Social caterers
Foodservice Industry
   Institutional Foodservices

       Hospitals
       Nursing homes
       Schools & colleges
       Correctional facilities
       Employee cafeterias
       Airline catering
       Surface transportation catering
Foodservice Industry
   Military Foodservices

       Military bases
       Combat foodservices
       Officers clubs
       Cafeterias
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.
Restaurant Industry
 Restaurant   industry sales were

 forecast to reach $ 399.0 billion in

 2001, an increase of 5.2 over the

 year 2000.
Restaurant Industry
 On   a typical day in 2001, the

 restaurant industry will post average

 sales of $1.1 billion
Restaurant Industry
   Sales at full service restaurants are

    forecast to reach $143.3 billion and sales

    at quick service [fast foods] restaurants

    are forecast to reach $ 112.0 billion.
Restaurant Industry
   The overall impact of the restaurant industry is

    expected to reach $ 1 trillion in 2001. This

    includes sales in related industries such as

    agriculture, transportation, wholesale trade and

    food manufacturing.
Restaurant Industry
   Sales: $ 399 billion – average $1.1 billion on a

    typical day

   Locations: 844,000 – more than 54 billion meals

    will be eaten in restaurants and school and work

    cafeterias.
Restaurant Industry
   Employees: 11.3 million – more than 8

    percent of those employed in the United

    States, which makes the industry the

    largest employer besides government.
Food-and-drink sales [billions $]

  450                                399.2
  400
  350
  300
                           239.3
  250
  200
  150            119.6
  100
        42.8
   50
    0
          1970      1980      1990      2001*
Restaurant Industry
 One-third of all adults in the United States
  have worked in the restaurant industry at
  some time during their lives
 Per-person check averaged $4.72 in 1999
 Average unit sales in 1998 were $
  601,000 at full service restaurants and
  $555,000 at limited-service [fast-food]
  restaurants.
Distribution of Restaurant Customer
Traffic [1998]



                           Breakfast 11%
                           Lunch 37%
                           Dinner 52%
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
Restaurant Industry:
Ranking of Consumer Choices
 Food and Service
 Physical setting
 Moods and Impressions
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
Restaurant Industry:
Full Service
 Tied to economy
 Baby-boom generation
 Increased competition
 Importance of repeat customers
 Portion sizes
 Dietary needs
Restaurant Industry:
Growth in Other Segments
 Managed services [1%]
 Educational institutions [4.4%]
 Recreational services [3.3%]
 Transportation [3.8%]
 Health care [2.2%]
 Lodging places [2.7%]
 Military [2.2%]
Restaurant Industry:
Trends
 Labor shortage issues
 Cost of providing food and service
 Technology issues and benefits
 Consumer preferences
 Training
 Expansion

								
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