PPT-III. Categories of foodservice operations

III Categories of foodservice operations A Quickserve and counter service restaurants III Categories of foodservice operations A Quickserve and counter service restaurants Also known as fast food all counter service. Chapter 1. Learning . Objectives. After completing this chapter, you should be able to:. •. . Explain management activities and how evolving employee expectations can influence managers as they facilitate the work of their employees.. (Foodservice). Primary source:. Puckett, R.P. and L.C. Norton. (2003) . Disaster and Emergency Preparedness in Foodservice Operations, . American Dietetic Association.. Disasters, Emergencies. Disaster = . Chapter 8. Learning . Objectives. After completing this chapter, you should be able to:. •. . Explain the impact of laws that affect restaurant and foodservice operations.. •. Explain the federal employment laws that affect establishments.. LEARNING OUTCOME. In this chapter, information will be presented about:. • Unique . characteristics of foodservice. • . Flow of food. • . Form of food purchased. • . Types of foodservice systems. Supplies needed: non-food. Nonelectric clocks. Cleaning supplies. Bleach. Fire extinguishers. First aid kits. Backup generators. Flashlights. Batteries. Battery-operated radio. Blankets. Supplies needed: foodservice. The Big Picture: The Hospitality Industry. Restaurant and foodservice operations are part of the hospitality industry. Hospitality is part of the travel and tourism industry.. Travel and tourism. is the combination of all of the services that people need and will pay for when they are away from home.. Principles of Hospitality and Tourism. Copyright. Copyright © Texas Education Agency, 2015. . These Materials are copyrighted © and trademarked ™ as the property of the Texas Education Agency (TEA) and may not be reproduced without the express written permission of TEA, except under the following conditions:. The Big Picture: The Hospitality Industry. Restaurant and foodservice operations are part of the hospitality industry. Hospitality is part of the travel and tourism industry.. Travel and tourism. is the combination of all of the services that people need and will pay for when they are away from home.. Chapter 8. Learning . Objectives. After completing this chapter, you should be able to:. •. . Explain the impact of laws that affect restaurant and foodservice operations.. •. Explain the federal employment laws that affect establishments.. PREFACE. What is management,. catering,. food service . Types of food service . advantages and disadvantages. MANAGEMENT. Management can be defined as the art of bringing together available resources including the abilities of different people , organizing them in scientific and orderly manner, to achieve a desired goals of the organization while promoting individual aspiration. and foodservice . industry. Chapter One . Welcome to the Restaurant and Foodservice Industry. $550 billion dollars annually. More than 945,000 foodservice and restaurant operators. More than 13 million people employed (9% of the job market). Copyright. Copyright © Texas Education Agency, 2015. . These Materials are copyrighted © and trademarked ™ as the property of the Texas Education Agency (TEA) and may not be reproduced without the express written permission of TEA, except under the following conditions:. Objectives:. Describe the four types of commercial foodservice . Describe the three types of institutional foodservice. Analyze foodservice within a consumer business . List the functions that all foodservice must perform. Objectives. Describe. the types of commercial foodservice.. Describe. the types of noncommercial foodservice.. Distinguish. between commercial and noncommercial foodservice.. List. the functions that all foodservices must perform..