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Quantity Foods > Lecture 1 > Flashcards

Lecture 1 Flashcards

1
Q

Development of Present-Day Foodservice (restaurants)

A
  • The impact of Prohibition
  • The impact of the automobile
  • Soda fountains and coffee shops
  • Alice and Willard start Marriott Corp.
  • Fast food starts in 1941
  • 1950s bring coffee shops
  • Innovative marketing in the ’60s and ’70s
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2
Q

Development of Present-Day Foodservice (Hospitals)

A
  • One hundred years of improvements
  • Centralized tray service
  • Establishment of dietary departments
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3
Q

Development of Present-Day Foodservice (Retirement/Nursing homes Skilled nursing facilities)

A

-Intermediate care facilities

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4
Q

Development of Present-Day Foodservice (Other health care centers)

A
  • Mental health facilities
  • Physical rehabilitation facilities
  • Day care centers
  • Senior citizen centers
  • Meals on wheels
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5
Q

Nearly __ percent of meals consumed
are planned, prepared, and served
outside the home.

A

50%

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6
Q

Factors Affecting Food Industry

A

Changing status of women

Single-person households

Slowing population growth; aging population

Increase in diversity

Shift from manufacturing to technology and service industries

Increased interest in health and “wellness”

Shortage of qualified foodservice personnel

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7
Q

Commercial Settings

A

selling food for profit is the primary activity of the business

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8
Q

Non-Commercial (On-Site or Institutional) Settings

A

foodservice as a secondary activity for the business in which the foodservice is located

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9
Q

Commercial Foodservice categories

A
  • limited-service, limited-menu restaurants
  • full-service restaurants
  • Airport restaurants
  • cruise ship dining
  • zoos
  • museums
  • sports events
  • convenience stores
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10
Q

Limited-Service, Limited Menu

A

Provide a limited number of food items to customers in a relatively short period of time. Paid before eating.

Targets working professionals & parents, students and children. Low prices.

“Fast Food”
New concept “fast/casual” or “quality quick service”

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11
Q

Full-Service Restaurants

A

Provide waited table service for customers

Two types:
Casual Dining Restaurants
Attract middle-income individuals
e.g., Olive Garden, Red Lobster, Applebee’s

Fine Dining Restaurants
“White tablecloth” restaurants
High meal prices
e.g., Le Bernardin (NYC)

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12
Q

Hotel and Motel Restaurants

A

Longer hours of service and labor intensive (esp. room-service)

Hotels often include a fine dining restaurant

Includes room service & bed-and-breakfasts

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13
Q

Airport Restaurants

A

Onboard foodservice
Typically serve a small snack (peanuts or pretzels) & beverage

Include fast food, casual dining, or even local restaurants (contracted with the airport)

Menus are limited due to smaller spaces

Must cover all day and offer take-out

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14
Q

Cruise Ship Dining

A

No limit on choices or quantities of food

Cost of food included in cruise package

Must include special diets (kosher, vegetarian)

Some theme restaurants (Italian, Chinese, or Southwestern) in addition to main dining

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15
Q

the 6 convenience store formats

A

Kiosk: beverages, snacks (no groceries!)
Mini: grocery selection limited
Limited Selection: broader product mix and grocery offerings
Traditional: dairy, bakery, prepared foods
Expanded: fast-food operations
Hyper: bakery, sit-down restaurant, pharmacy

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16
Q

kiosk

A

Less than 800 square feet intended to provide additional revenue beyond gasoline sales.
Sells only tobacco, beverages, snacks, and confectioneries, no groceries; parking only at the gas pumps.
Typical customers are transients and locals stopping in to buy gasoline.

17
Q

mini

A

Usually 800 to 1,200 square feet in size, with emphasis on gasoline sales.
Grocery selection is usually sparse and the only food is prepared sandwiches; parking is often only at the pumps; usually open from 18 to 24 hours and customers usually only buy gas.

18
Q

Limited selection

A

Range from 1,500 to 2,200 square feet and are becoming more numerous.
Gasoline and store sales are profitable - they have a broader product mix and grocery offering; gasoline buyers are normally the biggest customer base; striped parking and extended hours are common.

19
Q

Traditional

A

About 2,400 to 2,500 square feet, offering a product mix that includes dairy, bakery, snack foods, beverages, tobacco, grocery, health and beauty aids, confectionery, as well as gasoline sales.
Other possible items are prepared foods to go, fresh or frozen meats, various products, and limited produce items; usually have 6 to 12 striped parking spaces and are open 24 hours a day.

20
Q

Expanded

A

The number of stores that have 2,800 to 3,600 square feet is growing fast.
Stores have more shelving for grocery products and more room for fast-food operations and seating; parking is important, with most having about 10 to 20 spaces; hours are extended.

21
Q

Hyper

A

These are very large stores, 4,000 to 5,000 square feet, and usually offer many products and services arranged in departments.
For example, such stores may offer a bakery, a sit-down restaurant area, and a pharmacy; many sell gas; the number of parking spaces is substantial and hours are extended.

22
Q

Onsite Foodservice

A
  • Hospitals
  • Schools
  • Colleges and Universities
  • Child Care
  • Senior Care
  • Military
  • Correctional Facilities
  • employee feeding
23
Q

Senior care programs

A
  • Independent Living
  • Congregate care
  • Assisted Living
  • Intermediate care
  • skilled nursing
24
Q

Independent Living

A

For people who can take care of themselves in their own homes or apartments, a retirement community, or independent living apartment.

25
Q

Congregate care

A

A community environment with one or more meals a day served in a community dining room.
Many services are provided, such as transportation, a pool, convenience store, bank, barber/beauty shop, laundry, housekeeping, and security.

26
Q

Assisted Living

A

Apartment-style accommodations where assistance with daily living activities is provided.
Fills the gap between independent living and nursing home care.
Services include meals, housekeeping, medication assistance, laundry, and regular check-ins by staff.

27
Q

Intermediate care

A

Nursing home care for residents needing assistance with activities but not significant nursing requirements.

28
Q

Skilled nursing

A

Traditional state-licensed nursing facilities that provide 24-hour medical nursing care for people with serious illnesses or disabilities.
Care provided by registered nurses, registered dietitians, CDMs, licensed practical nurses, and certified nurse aides.

Quantity Foods (16 decks)

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