Food & Beverage

Overview
What does the career path look like?
 Country
Maps & Clubs
Lodging
Guides
Retirement
Restaurants Communities
Sporting
Events
Travel
Agencies Contract
Airlines
Food
Service

Travel & Tourism Hospitality

 Travel and Tourism Industries
Hotels/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
 Hospitality Industries
Hotels/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
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
Hospitality Industry Numbers
Lodging Food Service
 11.4M rooms  Strong growth
worldwide  $1 billion/day sales
 3M rooms in U.S.  10.2M employees
 Slowing in U.S.  12M in 2006
 Exceptions; casinos,  1/2 of all adults/day
limited service, eat in restaurants
timeshare  44% of food $ spent
 Continued expansion in restaurants
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
 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
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
Lodging Careers
Entry level Mid level Upper
Housekeeper Reservations management
Front desk clerk manager Personnel director
Reservations clerk Executive Senior sales manager
Food service staff housekeeper Controller
Front office Food & beverage
manager director
Catering sales Director of sales &
manager marketing
Sales manager General manager
Food Service Careers
Entry level Mid level Upper
Crew person Manager trainee management
Crew supervisor Chef Executive chef
Lead positions Unit manager General manager
Controller District manager
Kitchen manager Regional manager
Catering Operations director
manager Other directors
CFO
President/CEO
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.

Food-and-drink sales [billions $]

450 399.2
400
350
300
239.3
250
200
150 119.6
100
42.8
50
0
1970 1980 1990 2001*
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.
Distribution of Restaurant
Customer Traffic [1998]

Breakfast 11%
Lunch 37%
Dinner 52%
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