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Food & Beverage Overview What does the career path look like? Country Clubs Maps & Guides Lodging Retirement Communities Restaurants Sporting Events Travel Agencies Contract Food Service Airlines Travel & Tourism Hospitality Travel and Tourism Industries
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Food & Beverage Overview What does the career path look like?
Country Clubs Maps & Guides Lodging Retirement Communities Restaurants Sporting Events Travel Agencies Contract Food Service Airlines Travel & Tourism Hospitality
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
11.4M rooms worldwide 3M rooms in U.S. Slowing in U.S. Exceptions; casinos, limited service, timeshare Continued expansion Strong growth $1 billion/day sales 10.2M employees 12M in 2006 1/2 of all adults/day eat in restaurants 44% of food $ spent in restaurants Hospitality Industry Numbers Lodging Food Service
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
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 Restaurant Industry Positions
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
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.
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.
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