These establishments vary in numerous respects, and it is not an easy task to categorize the vast array of establishments into neatly defined segments. The majority of food service establishments are in the commercial sector.
#RESPONSIBLE BEVERAGE SERVICE PROGRAM PRIMARILY DEPEND UPON PROFESSIONAL#
Finally, this chapter will discuss a variety of career options that might be of interest to those seeking to pursue a professional career in food service. Food service is continually evolving, and this chapter will highlight some of the notable trends and emerging issues. A non-commercial foodservice establishment is embedded in an organization where food and beverage is not the primary business focus, such as in healthcare, education, the military, and transportation. Non-commercial food service establishments are discussed later in the chapter. A commercial food service establishment is that whose main purpose is creating and selling food and beverage. Most of this chapter is devoted to discussing commercial food service establishments. As such, the purpose of this chapter is to educate the reader on different segments of food service. Given its dominance and importance, students of hospitality management should possess a working understanding of the food service segment of the hospitality industry. This statistic is noteworthy in and of itself, but also in comparison to the 53,000 U.S. It is estimated that over one million food service establishments exist in the U.S. Approximately fifteen million individuals are employed in food service establishments, and 10% of the U.S. Food service is also a significant employer. The average household spends nearly 50% of its food dollars in restaurants.
The restaurant industry is approximately an $800 billion dollar industry.
Introduction to Food Production and Serviceįood service is a dominant segment of the hospitality industry that represents a significant proportion of the economy. Section 5 - Planning for Profitable BusinessĬhapter 15 - Cost-volume Profit (CVP) Analysis and Break-Even PointĬhapter 16 - Developing and Analyzing the Budget Section 4 - Managing & Controlling Operating ExpensesĬhapter 12 - Analyzing and Managing Food & Beverage ExpenseĬhapter 14 - Managing and Controlling Other Expenses Section 3 - Managing Procurement and Food ProductionĬhapter 10 - Managing Inventory Control and ProcurementĬhapter 11 - Managing Food and Beverage Production Chapter 1 - Food Service in the Hospitality IndustryĬhapter 2 - Introduction: Revenue and ExpenseĬhapter 3 - Sales History and Forecasting