week 7 the foodservice industry
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THMTHM--201 Tourism and Hospitality Management201 Tourism and Hospitality Management
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โดยอาจารยปวธ ตนสกลสาขาวชาการจดการการทองเทยวและการบรการสานกวชาการจดการ มหาวทยาลยวลยลกษณEmail: [email protected] โทร. 2248
The Foodservice Industry by Aj. Pavit Tasakul 2Introduction to Hospitality, 5th Ed.John Walker
OutlineOutline1. Types of food service operations and types of food
service facilities2. History of food service industry3. Difference between commercial and
noncommercial food service operations
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Travel Trade
Sector
AccommodationSector
Even
ts S
ecto
r
Tran
spo
rtation
Secto
r
Adventure & Outdoor
Recreation Sector Food Services
Food Services
SectorSector
Attractions S
ector
Ente
rtai
nmen
t
Sect
or
Tourism
Services
����Event / Travel Trade / Accommodation / Tourism Service / Transportation / Entertainment / Adventure & Outdoor Recreation / Attraction
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Hospitality and Tourism Network
MerchandiseComponent
Hospitality Industry
Travel and Tourism
Foodservice
Lodging
1. Catering and Banquets2. F&B services w/ other Biz3. Restaurant Separate from other Biz4. Beverage Establishments5. Institutions6. Clubs
1. Clubs2. Institutions3. Hotel / Motels4. Resort5. Convention Hotels
Transportation1. Airline Biz
2. Maritime3. Ground Transport
1. Travel Agency2. Tour Operator
Recreation, Sport and Entertainment
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Overview of Foodservice Industry
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� D.T. 2465 A*85D�#>�FA*$)k�D�#*(ก�p$ก":�$�:��5\V 84 �.6 *GB�(!�*FG')H�$;�;ก��B)5F�(��Pก��$<=;! V(!�ก %&� B�(!�* 84 �; A�:�($D&'���(�8>!6ก$*&�( A�:�(!>>5�B�< *G�� ���5V�()G!>>�8(กZK
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%4�*$<=;*�6�(���ก���� ��!"#$%�&'�()&'*I;<�#$FTMF5
� D;8ก(�;$A��Lq;�V(d:�*V4( IAV$A&C���P<#!9; !"#AN�;FG'�8)$"GC5( �\ ��*�กFG'A�)I;A*85;8C; �Gก 4 <r9V�*�*Gก��)8)!<"(48(Da�MF$<=;B�(!�* $�G5ก4V� Bm$9k"48(Da�MF5
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� 9V�*�M):*Gก���8)A�:�(B�(!�*! V(!�ก P&'�B�(!�* 5\$;G5; (Union Hotel) I;<r D.T. 2506 !"#*Gก��A�:�(B�(!�*6@C; 2 B�(!�*%&� B�(!�*B�$�G5;$9k" (Oriental hotel) !"#B�(!�*ql?$?��L (Fishertshotel)
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%4�*$<=;*�6�(���ก���� ��!"#$%�&'�()&'*I;<�#$FTMF5
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� �:�;6�5�� ���G; *8ก98C(I;5V�;N;;$5�4��P �� ��FG'6�5*GF8C(># *G' กu45$9Gv54 6:�4*8;MกV *G>��ก��$A��LqN@(�N B)5$��N�)�� ��!64;M4:FG' ;:�9V�(�N �กM*V�5�ก*�;8'(�8><�#F�;FG'��*N;; !"#I;5V�;$5�4��P
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%4�*$<=;*�6�(���ก���� ��!"#$%�&'�()&'*I;<�#$FTMF5
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<�#$7F6�(���ก���� ��!"#$%�&'�()&'*<�#$7F6�(���ก���� ��!"#$%�&'�()&'*
1. !>V(9�*"8กKQ#6�(ก��>��ก��1. ก��>��ก��B)5*GD;8ก(�; �&�ก��>��ก��$9k*�\<!>> (Full-service)
2. ก��>��ก��ก@'(�\<!>> (Semi-service)3. ก��>��ก��9;$�( (Self-service)
2. !>V(9�*$<{� *�56�(ก��)H�$;�;ก��1. ���ก���� ��!"#$%�&'�()&'*I;$P�(A48A)�ก��
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!>V(9�*"8กKQ#6�(ก��>��ก��
� ก��>��ก���� ��!"#$%�&'�()&'*I;7899�%��A�*��N!>V($<=; 3 �\<!>> %&�
1. ก��>��ก��B)5*GD;8ก(�; �&�ก��>��ก��$9k*�\<!>> (Full-service)
2. ก��>��ก��ก@'(�\<!>> (Semi-service)
3. ก��>��ก��9;$�( (Self-service)
The Foodservice Industry by Aj. Pavit Tasakul 44Introduction to Hospitality, 5th Ed.John Walker
1. 7899�%��FG'*Gก��>��ก��$9k*�\<!>>
Full Service Restaurant -67�$%&ก�(")*)&�+,-�&./"# ./0<E/0Eก)&D&�ก)&�&D20DI&9R � 0E?�4ก#)�D&�ก)&<%ก!4P�>"�� ?�4ก#)�[G)�ก)&"D&0"1G)# E �>G#ก)12%;)?2,") -&E1D&K"1� D&&1)ก)@;)1M�&K)� E0)ก� &)1ก)&")*)&0EM*K-+."ก*+)1`�� � ก)&6&,ก"D")*)&0E��)0?�BE?�B4�2I#
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ก��>��ก��B)5*GD;8ก(�; �&�ก��>��ก�$9k*�\<!>> (Full-service)
� ;4>>)�)&�DDกI&R-0>R ก%uก u"6 *&.";4>>)�)& 4P� E
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� Gourmet, Classical Restaurant
� Occasional Restaurant
� Specialty Restaurant
� Family Style Restaurant
� Member club, Private Club
Restaurant
The Foodservice Industry by Aj. Pavit Tasakul 46Introduction to Hospitality, 5th Ed.John Walker
1. 7899�%��FG'*Gก��>��ก��$9k*�\<!>>
1. 7899�%��P8C;)G (Fine Dinning Restaurant, Gourmet Restaurant, Classical Restaurant)
� ก��>��ก��F�ก68C;9�;$<=;D�$TK
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The Foodservice Industry by Aj. Pavit Tasakul 47Introduction to Hospitality, 5th Ed.John Walker
1. 7899�%��FG'*Gก��>��ก��$9k*�\<!>>
2. 7899�%��PH�;�aD�$TK (Specialty Restaurant)�>��ก���� ��$OD�#�5V�(FG'$<=;%4�*PH�;�aD�$TK
�$PV; 7899�%���� ��F#$" (Seafood Restaurant)
�7899�%���� ��A$9kก (Steak House)
The Foodservice Industry by Aj. Pavit Tasakul 48Introduction to Hospitality, 5th Ed.John Walker
1. 7899�%��FG'*Gก��>��ก��$9k*�\<!>>
3. 7899�%���� ��F:�(N�'; �&��� ��<�#�H�P�9� (Ethnic Restaurant)� $<=;7899�%��FG'>��ก���� ��F:�(N�'; �&��� ��<�#�H�P�9�� $PV; 7899�%���� ���G; $ก� "G aG'<�|; $5��*QG MF5
The Foodservice Industry by Aj. Pavit Tasakul 49Introduction to Hospitality, 5th Ed.John Walker
1. 7899�%��FG'*Gก��>��ก��$9k*�\<!>>
4. 7899�%��!>>%��>%�84 (Family Style Restaurant)� >��ก��$9k*�\<!>>
� I :>��5�ก�TA>�5^ dV�;%"�5 $<=;ก8;$�(
� 9ก!9V(AN�;FG'$�G5>(V�5
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1. 7899�%��FG'*Gก��>��ก��$9k*�\<!>>
5. 7899�%��FG'*G�\<!>>$OD�# (Theme Restaurant)� $<=;7899�%��FG'กH� ;)!;4%�) �&��\<!>>$OD�#6�(9;
� *G$�&'�(��4"8กKQ#$OD�#*�กก4V�7899�%���\<!>>�&';^
� The risk in a Theme Restaurant is that the concept will not be attractive to a substantial number of people
The Foodservice Industry by Aj. Pavit Tasakul 51Introduction to Hospitality, 5th Ed.John Walker
1. 7899�%��FG'*Gก��>��ก��$9k*�\<!>>
6. 7899�%��AH� �8>A*�P�ก (Member Club or Private Club)
� $<=;7899�%��AH� �8>A*�P�ก *Gก��>��ก��$9k*�\<!>>
The Foodservice Industry by Aj. Pavit Tasakul 52Introduction to Hospitality, 5th Ed.John Walker
1. 7899�%��FG'*Gก��>��ก��$9k*�\<!>>
7. 7899�%��F8'4M< $<=;7899�%��FG'>��ก���� �� "�5P;�) *GD;8ก(�;$9k*�\<!>> *G98C(!9V6;�)$"kก�;M<N@(6;�)I aV
�%4�* �\ ��!"#%4�*$<=;D��Gก��6�(ก��>��ก��") "8';ก8;M<
The Foodservice Industry by Aj. Pavit Tasakul 53Introduction to Hospitality, 5th Ed.John Walker
2. ���ก��FG'*Gก��>��ก��ก@'(�\<!>> �&�ก@'(>��ก��
� Semi Service Restaurant -67�$%&ก�(<E/0Eก)&D&�ก)&!"#?�4ก#)�D)#2G���+,2G��<E/L0G0E?�4ก#)�D&�ก)& +Iก�K)(,>K"# G�1-*+.">�-"#
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The Foodservice Industry by Aj. Pavit Tasakul 54Introduction to Hospitality, 5th Ed.John Walker
2. ���ก��FG'*Gก��>��ก��ก@'(�\<!>> �&�ก@'(>��ก��
1. �"__Zo`"? (Coffee Shop)
The Foodservice Industry by Aj. Pavit Tasakul 55Introduction to Hospitality, 5th Ed.John Walker
2. ���ก��FG'*Gก��>��ก��ก@'(�\<!>> �&�ก@'(>��ก��
2. D%6-_>R (Buffet)
The Foodservice Industry by Aj. Pavit Tasakul 56Introduction to Hospitality, 5th Ed.John Walker
3. 7899�%��!>>>��ก��9;$�(
Self service restaurant -67�&I6�DDก)&D&�ก)&<E/L0G0E?�$E&E>"# O 12G��0)กM*K+Iก�K)D&�ก)&>�-"# -*0),23)*&4D+Iก�K)<E/>K"#ก)&-&G#&ED
1. ก��>��ก��!>>%�$qFG$�G5 (Cafeteria) $<=;ก��;H��\<!>>ก��>��ก��I;AN�>8;*�<�#5�ก9LIP: 9:;F�;9'H� %V�!�(;:�5 >��5�ก�T$�G5>(V�5
The Foodservice Industry by Aj. Pavit Tasakul 57Introduction to Hospitality, 5th Ed.John Walker
3.7899�%��!>>>��ก��9;$�(
2. T\;5L�� �� (Food Center or Food Courts) $<=;ก��<�#5�ก9Lก��>��ก��!>>%�$qFG$�G5 !9ก9V�(ก8;FG'�#�8)$<=;�:�;�� ��$"kก^ M4:�5\VI;D&C;FG'$)G54ก8;I;"8กKQ#FG'$<=; WT\;5L�4*�� ��X
The Foodservice Industry by Aj. Pavit Tasakul 58Introduction to Hospitality, 5th Ed.John Walker
3.7899�%��!>>>��ก��9;$�(
3. ก��>��ก���� ����;)V4; �&��� ��F8;I� (Fast food Restaurant or Quick Service Restaurant) $;:;ก��>��ก��FG'�4)$�k4I :"\ก%:�PV45$ "&�9;$�( *Gก����ก!>>AN�;FG'FG'$<=;$�ก"8กKQL B)5*G$%�;L$9��LAH� �8>"\ก%:�$6:�M<A8'(�� �� ���8> !"#PH��#$(�; กV�;FG'�#;H� "8>M<F�;FG'�� �� �&�;H�ก"8>M<F�;;�กAN�;FG'
The Foodservice Industry by Aj. Pavit Tasakul 59Introduction to Hospitality, 5th Ed.John Walker
3.ก��>��ก���� ����;)V4; �&��� ��F8;I�
2)0)&B�DG#""ก-67� 2 6&,-;< �."
1. 6&,-;<ก���+K�"�/0<K"# (Full Meal)
��0-D"&R-ก"&R LกG<" ?�VVG)
2. 6&,-;<")*)&�G)# (Snack)
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The Foodservice Industry by Aj. Pavit Tasakul 60Introduction to Hospitality, 5th Ed.John Walker
���ก���� ��!"#$%�&'�()&'*I;B�(!�*
� -67�>K��DD!"#ก)&D&�ก)&")*)&M�0)>&J)�&, 4D2)ก+ 0Eก)&D&�ก)&*+)1&I6�DD - G� *K"#")*)&<4/�L6 *K"#")*)& 4P� E �"ก()ก�EP14#0Eก)&D&�ก)&กC/#&I6�DDM�*K"#?4ก (Room service) �+,D&�ก)&(4 -+EP1# Banquet 23)*&4DO"ก)2>G)#N
� M�&,1,�&ก$%&ก�(")*)&�+,-�&./"# ./0M�O&#�&0�4P�0%G#M�ก)&"3)��1��)02, �กM*K�กG[IK<E/0)?4ก�&00)กก�G)M�- �#$%&ก�( -?&),B."�G)&)1L K*+4ก0)()ก�G)*K"#?4ก
The Foodservice Industry by Aj. Pavit Tasakul 61Introduction to Hospitality, 5th Ed.John Walker
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2. $%&ก�(")*)&�+,-�&./"# ./0M�- �#?)9�`1R
The Foodservice Industry by Aj. Pavit Tasakul 62Introduction to Hospitality, 5th Ed.John Walker
Food & Beverage Operations
Commercial Subsidized or Welfare
Open market Restricted market
• Hotels• Restaurant• Pubs• Fast Food
Take away
• Travel Catering• Clubs• Contract
Foodservice• Function • Event Catering
Employee Catering
InstitutionalCatering
• Contract Foodservice
• In-houseCaterer
• School• Universities• Hospitals• The services• Prisons
The Foodservice Industry by Aj. Pavit Tasakul 63Introduction to Hospitality, 5th Ed.John Walker
The Foodservice Industry by Aj. Pavit Tasakul 64Introduction to Hospitality, 5th Ed.John Walker
The Foodservice Industry by Aj. Pavit Tasakul 65Introduction to Hospitality, 5th Ed.John Walker
The Foodservice Industry by Aj. Pavit Tasakul 66Introduction to Hospitality, 5th Ed.John Walker
The Foodservice Industry by Aj. Pavit Tasakul 67Introduction to Hospitality, 5th Ed.John Walker
What Do Food Service Customers Expected?What Do Food Service Customers Expected?
1. The Quality of the Food
2. Value for Money
3. Pleasant Surroundings
4. The Quality of Service
The Foodservice Industry by Aj. Pavit Tasakul 68Introduction to Hospitality, 5th Ed.John Walker
What Do Food Service Customers Expected?What Do Food Service Customers Expected?
1. Quality of the Food1. Quality of the FoodWell prepare food, which
looks & tastes good
A certain quality of product
Hot food served Hot
Cold food served Cold
The Foodservice Industry by Aj. Pavit Tasakul 69Introduction to Hospitality, 5th Ed.John Walker
What Do Food Service Customers Expected?What Do Food Service Customers Expected?
2. Value for Money2. Value for MoneyThe value expected will vary from one customer to another, but generally all customers will want to feel that they have had their money�s worth
The Foodservice Industry by Aj. Pavit Tasakul 70Introduction to Hospitality, 5th Ed.John Walker
What Do Food Service Customers Expected?What Do Food Service Customers Expected?
3. Pleasant 3. Pleasant SurroundingsSurroundings
** The decor, including the furniture, lighting, and music
** The cleanliness and standards of hygiene
The Foodservice Industry by Aj. Pavit Tasakul 71Introduction to Hospitality, 5th Ed.John Walker
What Do Food Service Customers Expected?What Do Food Service Customers Expected?
4. The Quality of Service4. The Quality of Service** Attentive and efficient but not rushed
** Friendly and welcoming, but not too familiar
** Helpful, especially in advising on the selection of food and beverage
** Then their expectations will be met.
72
Question &
Answer