A foodservice operation characterized by speed, convenience, and reasonable prices with a limited menu.

The provision of food in locations where it is not normally served.

A food service operation characterized by elegantly prepared food, served by highly trained waitstaff.

A foodservice setting that is more likely to offer jobs with better hours and benefits than jobs in restaurants.

Foodservice outlet in an airport terminal

Quick-service restaurant

Country club banquet facilities

Hospital cafeteria

Corporation dining room

Hotel room service

Fine-dining restaurant

Correctional facility kitchen

Elementary school cafeteria

Baseball stadium concessions

Off-premise catering

Military base officers' club

Yellowstone National Park snack shop

Motel continental breakfast

A business that is owned equally by three people.

A business that has been granted a charter from the state.

A business that has shareholders who are not responsible for debts of the business.

A business that is owned by one person who also operates the business.

Legally, this business agreement ends if one of the four owners dies or leaves the business.

In this business, one person has final authority on all decisions.

A business that has most of the rights and responsibilities of a real person.

This business will continue even if one of the several owners dies or leaves.

The single owner is personally responsible for all debts of this business.

The two owners of this business are each personally responsible for all the debts of the business.

Often referred to as "multi-unit foodservice operations."

Can quickly adapt to meet the needs of the guests.

Their size allows them to buy products more cheaply than a single restaurant.

Are independently owned but part of a large group of restaurants.

The owner pays for the right to use the brand name, concept, logo, and advertising of the original company.

Outback Steakhouse restaurant is an example of this type of organization.

McDonald's restaurant is an example of this type of organization.

Is a unique operation.

Have difficulty implementing changes because there are multiple units.

Work hard to make the food and service consistent among all their units.