Describe the food and beverage industry.

Description should include services offered by

• quick-service restaurants, including fast food, cafeterias, buffets, and carryout restaurants
• full-service restaurants, including fine dining and casual dining

• hotel and club food service
• vineyards and breweries
• food trucks
• catering
• concessions as part of a recreational or entertainment business
• food services located in transportation centers like airports
• in-transit food service on airplanes, trains, and cruise ships
• food service located within another business, such as inside shopping malls.

Description should also include managed services offered by

• schools
• hospitals
• healthcare facilities
• places of employment
• military bases.

Process/Skill Questions:

Thinking

• How does institutional food differ from commercial food? What is the significance?

• How do target audience and menu offerings vary among food and beverage operations?

Communication

• How can a facility determine the needs of its guests?
• What is required for a restaurant or institution to accommodate the dietary needs of various customers?

Leadership

• Why is leadership visibility crucial in the food and beverage industry, and how does it impact the morale of frontline staff?
• How are the services of the travel industry enhanced by commercial food service?

Management

• Why is food service management vital to the success of the hospitality facility?
• When should menu updates or changes be implemented?