Ch.10 Restaurants (Day 1)

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The Restaurant
Business

Chapter 10

Learning Objectives

I CAN……

● Identify the segments of the food and beverage

industry and list their characteristics.

● Outline the responsibilities of key departments in a

food and beverage operation.

•A restaurant is a business establishment serving meals to
the public.

•Most people eat at restaurants for enjoyment and
entertainment.

Chapter 10 Introduction

•Commercial foodservice: Operations in business to sell
food and beverages.

•Non-commercial foodservice: Operations that prepare
and serve food and beverages in support of some other
establishment’s main function or purpose.

10.1 Foodservice Segments

Multiple Choice

Commercial foodservice includes full-service restaurants, quick-service restaurants, and

• off-premise catering.

• prison cafeterias.

• hospital foodservice.

• military mess halls.

Multiple Choice

Which noncommercial foodservice segment includes national parks and prisons?

• Schools

• Healthcare

• Private employers

• Government

•A full-service restaurant is
an operation where the
food is prepared in the
kitchen and then brought
to the guest at the table.

•A lounge is a bar area in a
restaurant, hotel, airport, or
casino where a guest can
relax and wait in a
comfortable place.

Commercial Foodservice

•A quick-service restaurant (QSR) isa restaurant where
customers typically order food, pay, and receive food at
a counter.

•Catering is a service arranged in advance that provides
food and beverages for groups of people.

Commercial Foodservice

•Food delivery is a service
where a guest orders food
by phone, online, or with
an app and the food is
prepared and then
delivered.

Commercial Foodservice

•Concession stands arevenues that offer limited food and
beverages at entertainment sites such as sporting events
and concert arenas.

•Vending allows customers to buy products from a
machine.

Commercial Foodservice

•Schools

•Healthcare facilities

•Private employers

•Government

Noncommercial Foodservice

Multiple Choice

One example of institutional feeding is foodservice in

• Parks

• Cafeterias

• Prisons

• Vending machines

Multiple Choice

The front of the house is the:

• Functional area in which employees conduct meetings and training
• Functional area in which employees prepare guestrooms
• Functional area in which employees prepare food
• Functional area in which employees extensively interact with guests

•The front of house (FOH) includes all areas of a
restaurant where customers spend their time and money.

•Areas include the lobby, waiting area, restrooms, lounge,
and dining areas.

10.2 Food and Beverage Operations

FOH positions include

•General manager

•FOH manager

•Assistant manager

•Host/Greeter

•Cashier

•Server

Front of House

•Runner

•Buser

•Sommelier

•Bartender

•Barback

Front of House

•Back of house (BOH) includes all areas of the
establishment that customers do not see.

•Areas include the kitchen, offices, storage rooms, and
any other area hidden from guests.

Back of House

BOH positions include

•Chef

•Cook

•Prep cook

•Line cook

•Baker

•Pastry Cook

Back of House

•Steward

•Dishwasher

•Receiving staff

Back of House

An expeditor is an employee who makes sure that food is plated correctly and organizes the orders for the front of house staff.

Back of House

Multiple Choice

What part of the restaurant staff greets guests and takes reservations?

• Host

• Chef

• Manager

• Server

Multiple Choice

What is the LARGEST segment in the hospitality industry?

• Lodging and travel

• Food service

• Recreation

• Entertainment

Multiple Choice

Non-commercial food service makes all of its money from food sales.

• True

• False

Types of Restaurants

Types of Restaurants

Restaurant Project Phase 1