Lecture 1

Question 1

3 sectors of the hospitality industry?

Answer 1

Lodging, food and beverage service, travel and tourism

Question 2

What are the 3 components of the food and beverage service

Answer 2

• commercial
• non-commercial
• institutional

Question 3

What is a commercial foodservice?

Answer 3

• perp and service of foods is the primary activity
• profit orientation
• quick services, limited menu restaurants, buffets, self serve

Question 4

What is a non-commercial foodservice?

Answer 4

• food prep and service is secondary to the primary aspect of the business
• profits from foodservice benefit the primary business
• ex.hotels, cruise ships, trains, airlines, zoos etc.

Question 5

Advantages of Self Operation vs. Contracted Services

Answer 5

Expertise- the workers for the contracted company know what they’re doing
Economy of sale-more purchasing power when buying in such large amounts
Service- a big company has more service than a smaller company so you won’t have to train people

Question 6

Disadvantages of Self Operation vs. Contracted Services

Answer 6

Loss of control-you can’t tell people what to do because they work for someone else technically
Expense- less revenue because the contracted company will charge a lot
Divided loyalties- the workers don’t actually work for you

Question 7

What is an institutional foodservice?

Answer 7

Preparation and service of food is secondary to the primary aspect of the organization
ex. schools, universities, prisons, health care facilities

Question 8

What are some commonalities of institutional foodservices?

Answer 8

captive audience
low cost/meal
have to meet municipal, provincial and national standards/regulations
subject to audits

Question 9

What are the greatest challenges in foodservice?

Answer 9

-operating costs and labour