Food & Beverage Overview What does the career path look like?
Mar 28, 2015
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