Food & Beverage Overview

What does the career path look like?

Travel & Tourism Hospitality

Country ClubsLodging

Restaurants

Maps & Guides

Travel Agencies

Retirement Communities

ContractFood

Service

SportingEvents

Airlines

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 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

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

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

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 CareersEntry levelHousekeeper

Front desk clerkReservations clerkFood service staff

Mid levelReservations

managerExecutive

housekeeperFront office manager

Catering sales manager

Sales manager

Upper management

Personnel directorSenior sales manager

ControllerFood & beverage

directorDirector of sales &

marketingGeneral manager

Food Service CareersEntry levelCrew person

Crew supervisorLead positions

Mid levelManager trainee

ChefUnit manager

ControllerKitchen manager

Catering manager

Upper managementExecutive chef

General manager District manager

Regional managerOperations director

Other directorsCFO

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 $]

42.8

119.6

239.3

399.2

0

50

100

150

200

250

300

350

400

450

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