Preface The Hospitality Business Alliance (HBA) is an educational partnership formed by the National...
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Preface The Hospitality Business Alliance (HBA) is an educational partnership formed by the National Restaurant Association and the American Hotel and Lodging Association to create a nationwide system of high school hospitality courses linked with mentored worksite experiences. The materials provided in the manual were developed by content experts in hospitality and tourism management. The manual of transparencies is for the exclusive use in the Hospitality Business Alliance Summer Institutes. It is intended for use by secondary school hospitality teachers in their classroom. We hope that it will serve as an indispensable resource for hospitality and tourism concepts and practices. This is the first issue of the manual and it is intended to undergo continuous evaluation and improvement to accommodate new trends in the hospitality and tourism industry. Due to delay in getting the project started, all the necessary and appropriate review intended was not accomplished. The HBA Review Panel will review the materials and the HBA Summer Institute 2001 participants will also have an opportunity to provide input. Special acknowledgement is given to Linda Hoops, Hospitality Business Alliance, for coordination of this project and to the writers Mahmood Khan, Virginia Tech/Northern Virginia Center, Jerry Chesser and William Martin, California State Polytechnic University, and Ray Kavanaugh and Carl Braunlich, Purdue University. Appreciation is extended also to the HBA College Consortium and the many colleagues and friends who continue to help make what we produce better and better. © 2001By the Hospitality Business Alliance250 South Wacker DriveChicago, Illinois 60606 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means – electronically, mechanically, photocopying, recording, or otherwise – without prior permission in writing from the Hospitality Business Alliance.
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Food & Beverage Overview
What does the career path look like?
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Travel & Tourism Hospitality
Country ClubsLodging
Restaurants
Maps & Guides
Travel Agencies
Retirement Communities
ContractFood
Service
SportingEvents
Airlines
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Travel and tourism industriesHotels/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
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Hospitality industriesHotels/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
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The hospitality industry
Lodging Food service Clubs Cruise ships Gaming Theme parks Sports and entertainment Travel
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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
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Hospitality industry numbers
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
Lodging Food Service
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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
A Career in Hospitality
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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
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Restaurant industry positions 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 Job Descriptions
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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
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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
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The down side
Long hours Nontraditional schedules Pressure Low beginning salaries Frequent relocation
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Lodging careers
Entry level
Housekeeper
Front desk clerk
Reservations clerk
Food service staff
Mid level
Reservations manager
Executive housekeeper
Front office manager
Catering sales manager
Sales manager
Upper management
Personnel director
Senior sales manager
Controller
Food & beverage director
Director of sales & marketing
General manager
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Food service careers
Entry level
Crew person
Crew supervisor
Lead positions
Mid level
Manager trainee
Chef
Unit manager
Controller
Kitchen manager
Catering manager
Upper management
Executive chef
General manager District manager
Regional manager
Operations director
Other directors
CFO
President/CEO
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Chain operations
Better training More opportunities for advancement Better benefits Frequent relocation More control by management Bonus plans impact pay
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Independent operations
More chances to be creative More control Better learning environments Less job security Fewer chances for advancement Harder to market and sell
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Foodservice Industry
Commercial Foodservices
Institutional Foodservices
Military Foodservices
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Foodservice Industry
Commercial Foodservices
– restaurants– lunchrooms– cafeterias– fast food restaurants– hotel foodservice operations– food stands– social caterers
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Foodservice Industry
Institutional Foodservices
– hospitals– nursing homes– schools & colleges– correctional facilities– employee cafeterias– airline catering– surface transportation catering
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Foodservice Industry
Military Foodservices
– military bases– combat foodservices– officers clubs– cafeterias
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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.
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Restaurant Industry
Restaurant industry sales were
forecast to reach $ 399.0 billion in
2001, an increase of 5.2 over the year
2000.
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Restaurant Industry
On a typical day in 2001, the
restaurant industry will post average
sales of $1.1 billion
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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.
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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.
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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.
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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.
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Food-and-drink sales [billions $]
42.8
119.6
239.3
399.2
0
50
100
150
200
250
300
350
400
450
1970 1980 1990 2001*
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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.
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Distribution of Restaurant Customer Traffic [1998]
Breakfast 11%
Lunch 37%
Dinner 52%
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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
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Restaurant Industry:Ranking of Consumer Choices
Food and Service Physical setting Moods and Impressions
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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
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Restaurant Industry:Full Service
Tied to economy Baby-boom generation Increased competition Importance of repeat customers Portion sizes Dietary needs
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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%]
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Restaurant Industry:Trends
Labor shortage issues Cost of providing food and service Technology issues and benefits Consumer preferences Training Expansion