curriculum.naf.orgcurriculum.naf.org/packaged/assets/downloads... · Web viewExamples of a midscale...

AOHT Principles of Hospitality and Tourism

Lesson 7Food and Beverage

Teacher Resources

Resource Description

Teacher Resource 7.1 Presentation and Notes: The Food and Beverage Industry (includes separate PowerPoint file)

Teacher Resource 7.2 Rubric: Meal Plan

Teacher Resource 7.3 Key Vocabulary: Food and Beverage

Teacher Resource 7.4 Bibliography: Food and Beverage

Copyright 2007–2016 NAF. All rights reserved.

AOHT Principles of Hospitality and TourismLesson 7 Food and Beverage

Teacher Resource 7.1

Presentation Notes: The Food and Beverage IndustryBefore you show this presentation, use the text accompanying each slide to develop presentation notes. Writing the notes yourself enables you to approach the subject matter in a way that is comfortable to you and engaging for your students. Make this presentation as interactive as possible by stopping frequently to ask questions and encourage class discussion.

Today we are going to learn more about the various aspects of the food and beverage industry.

Presentation notes



Restaurants are businesses that serve food and beverage for purchase. There is an incredible variety of them: diners, cafés, fast-food chains, Italian bistros, delicatessens, upscale French fine dining, and everything in between.

Concession stands offer food and beverage for purchase at events. You have probably seen a concession stand at a movie theater or basketball game.

Catering brings the restaurant to the guest, instead of asking the guest to come to the restaurant. A catering company brings the food, tables, silverware, and so on, to a specific location, whether it is a wedding in a park, a party in someone’s backyard, or a fundraising dinner at a museum.

Presentation notes



There are various types of restaurants. Within the industry, restaurants are classified as quick service, midscale, or upscale. A growing trend is fast casual dining, where high-end food is prepared in a casual, quick-service atmosphere.

Quick-service restaurants are also called fast-food restaurants. They offer limited menus that are prepared quickly. They usually have drive-thru windows and takeout. Some quick-service restaurants offer a place to sit down and eat, as in the above photo on the left. Examples of fast-food restaurants include McDonald’s, Kentucky Fried Chicken, and Taco Bell. Some quick-service restaurants are only takeout, where you pick up the food and bring it somewhere else to eat it.

Midscale restaurants offer full meals at a medium price that customers perceive as good value. They can be full service, buffets, or limited service, with customers ordering at the counter and having their food brought to them. These restaurants are also frequently called sit-down restaurants because they are designed for people to eat sitting at tables (compared to fast-food places, which often serve food through a drive-thru). Midscale restaurants are also frequently called family style because they are typically casual enough for families with small children to be comfortable. The picture on the right side shows a family-style restaurant. Examples of a midscale restaurant include Applebee’s, Olive Garden, and Outback Steakhouse.

Upscale restaurants are what you might picture as a fancy restaurant. They offer gourmet or high-quality cuisine at a high-end price. They offer full service and have a luxurious atmosphere.

Presentation notes



There is a wide variety of sit-down restaurants. They can be categorized by their ambiance or type of food served. The ambiance means the atmosphere or environment of a particular place—the kind of feeling it inspires. Menus and ambiance should complement each other.

The picture above on the left shows an outdoor café. The café’s ambiance will be affected by where the restaurant is located—a sidewalk café in the middle of a city will feel different from a beachside café in a small town. Cafés may serve a wide variety of food, so a café is characterized by its ambiance rather than by its menu.

The middle picture shows a pub, often called a tavern, bar, or brewery. Pubs are places that specialize in alcoholic beverages. In the United States, they typically serve an American menu of burgers, sandwiches, soup, and salad, along with a wide variety of beers. Pubs also have a particular ambiance, as shown in the picture above, which may include lots of leather and wooden furnishings, along with a display of the spirits. Breweries are places that brew their own beer, and some breweries may display some of their beer-making equipment as part of the décor as well. Pubs or breweries are defined by their ambiance and by what they serve (in this case, the beer). The newest trend is what’s called a gastropub, which offers high-quality food as well as beer.

The third picture shows a restaurant that is characterized by its food rather than its ambiance. In this case, the type of food is sushi, a Japanese cuisine that serves fish and rice in small, bite-sized pieces. Some sushi restaurants have a memorable ambiance, but others are simple storefronts that serve sushi inside. So, in this case, the restaurant would be defined by what it serves rather than by its ambiance.

Presentation notes



You’ve probably heard people talk about the “roach coach” style of food truck. It serves greasy, unhealthy food, isn’t very clean inside, and is not a great place to eat. But in the last few years, more and more people have been using food trucks as a new way to bring the food to people.

Today, there are many food trucks that have outstanding health and safety ratings and serve gourmet food. A lot of these chefs took their ideas from ethnic street foods that are served in different parts of the world, or they’ve combined different cuisines to create their own unique flavors (Korean tacos, for example). Some food trucks specialize in one specific thing—waffles, for example, or sushi or cupcakes.

These food trucks frequently cater to people who work in office buildings in downtown areas, and they may announce where they are going to be by using Twitter or Facebook. Food trucks can be a great way for an entrepreneurial chef to start a restaurant without all the expenses of a “real” restaurant in a building. A food truck is also a good opportunity for a restaurant to cater less formal events such as tailgating, holiday, or birthday parties.

Presentation notes



On a typical day in 2014, the restaurant industry made $1.9 billion. Industry sales continued to increase to a record $709 billion in 2015, according to the National Restaurant Association.

Between 1997 and 2007, the number of restaurants owned by African Americans increased 188%. This is more than five times the rate of growth in restaurant businesses overall. The number of Hispanic-owned restaurant businesses jumped 80%, Asian-owned restaurants grew by 60%, and restaurants owned by women increased by 50% during this time period.

Presentation notes



Going to restaurants that serve food from other countries, known as ethnic dining, is a very important segment of the food and beverage industry. Chinese, Mexican, and Italian food have been popular for many years; in fact, they are staples of the American diet, meaning that people eat them regularly. Mexican food remains the fastest-growing ethnic food trend. Cuisine from Asian countries such as Thailand and Vietnam are rising in popularity, and Japanese sushi has become a favorite ethnic food. Restaurants serving Mediterranean, Indian, and African food are growing in number as well. Most restaurants alter the cuisine to be more appealing to the American palate. However, restaurants that produce food authentic to their origins are seeing a rise in popularity.

Presentation notes



A few statistics about why people choose to eat at a particular restaurant:

• 68% said their favorite restaurant foods provide flavor and taste sensations that cannot easily be duplicated in their home kitchen.

• 76% said they are trying to eat healthier now at restaurants than they did two years ago.

• 70% said they are more likely to visit a restaurant that offers locally produced food items.

• 69% said purchasing meals from restaurants, takeout, and delivery places makes it easier for families with children to manage their day-to-day lives.

• 52% said they are likely to make a restaurant choice based on how much a restaurant supports charitable activities and the local community.

• 27% said that when it comes to choosing a restaurant, they are paying more attention to coupons and value specials than they were two years ago.

Presentation notes



A concession stand is a place where you can buy snacks or food at a cinema, a fair, a stadium, or other entertainment venue. Some events or venues contract out the right to other companies to sell food. Those contracts are often referred to as a concession—hence the name for a stand where food is sold. In some places, you may also see vendors who move through the crowd selling concessions, such as those selling snacks at a baseball game.

Frequently, the food sold at concession stands is junk food—such as french fries, ice cream, popcorn, pizza, hot dogs, soft drinks, funnel cakes, and candy. Junk food is popular and sells well. It is also easy to make because a lot of it is prepared and prepackaged so that the workers can provide it quickly. All the food sold at concession stands needs to be easy to prepare, with only one or two steps. Many newer arenas now include a number of concession stands that essentially form a food court, serving a variety of fast food and sometimes incorporating some healthier options. At temporary outdoor events such as fairs or festivals, food trucks may operate as concession stands.

The pricing of goods offered at concession stands can be, and often is, higher than the price of the same item elsewhere. This is partially because of the convenience that concession stands offer the consumer. However, many concession stand owners must pay a percentage of their sales to the owner of the building, so their prices are inflated accordingly.

Presentation notes



The catering business will supply the food for a social event. This will include customizing a menu with your vision and budget in mind. More often than not, a catering business will offer event planning services along with the food service—for example, planning and organizing music, entertainment, photography, setup, and breakdown. Catering businesses can be used just for food and beverage or they can help coordinate the whole event.

Weddings are one of the most commonly catered events. Other events may include bat and bar mitzvahs, baby and bridal showers, private parties at people’s homes, fundraising dinners, corporate meetings, or conferences. Some catering businesses will have specialties; for example, a company may focus on weddings, while some caterers do a lot of work providing food for film companies that are filming a movie.

Hotels and convention centers also have catering departments that assist meeting planners holding events in those venues. The catering departments work with each event to provide food and beverage for the staff and attendees at the event. This could range from breakfast each morning for the event staff to receptions for groups of attendees to sit-down dinners for events.

Presentation notes




Rubric: Meal PlanStudent Names:_____________________________________________ Date:________________

Exemplary Solid Developing Needs Attention

Introduction Introduction explains the group’s choice clearly, carefully, and thoroughly, displaying understanding of target market and familiarity with destination.

Introduction competently explains group’s choice, displaying understanding of target market and familiarity with destination.

Introduction adequately explains group’s choice but could be more thorough in its explanation and display better understanding of target market and familiarity with destination.

Introduction lacks clarity and/or thoroughness as an explanation of the group’s choice; evidence of understanding target market or familiarity with destination is lacking.

Use of Examples and Detail

All of the examples are specific and relevant. Details create a vivid picture of the meal, what’s special about it, and what will make it memorable, including what current trends it incorporates.

Many of the examples are specific and relevant. Some detail is used to indicate what is special or memorable about the meal and what current trends it incorporates.

At least one example is relevant. Little detail is used to show what makes this meal memorable or special; does mention a current trend that it incorporates.

Examples are not relevant or are not used. Detail is insufficient and it is not clear what would make this meal memorable or special. Does not mention any current trends.

Cost Explanation of cost of meal components is thorough and clearly linked to the needs of the target market, including how the cost of the meal affects the overall price of the trip.

Explanation of cost is adequate and linked to the needs of the target market, including how the cost of the meal affects the overall price of the trip.

Explanation of cost is general and needs more detail to be clearly linked to the needs of the target market; how the meal affects the overall price of the trip is not clear.

Explanation of cost is inadequate and unrelated to the needs of the target market or effect on the overall price of the trip.

Sustainability Description of ways this meal is environmentally sensitive shows evidence of thorough research and understanding of sustainable practices in the industry.

Description of ways this meal is environmentally sensitive shows evidence of research and understanding of sustainable practices in the industry.

Description of ways this meal is environmentally sensitive is minimal but shows evidence of some research and a rudimentary understanding of sustainable practices in the industry.

Description of environmental sensitivity of the meal is either lacking or vague; evidence of research or understanding of sustainable industry practices is missing.



Exemplary Solid Developing Needs Attention

Mechanics Almost no grammatical, spelling, or punctuation errors. All sentences are well constructed and vary in structure.

Few grammatical, spelling, or punctuation errors. Most sentences are well constructed, with some variation in sentence structure.

Some grammatical, spelling, or punctuation errors. Most sentences are well constructed, with little variation in sentence structure.

Many grammatical, spelling, or punctuation errors. Most sentences are poorly constructed.

Group Work All of the group members participated completely and enthusiastically, exceeding expectations for the assignment tasks.

All of the group members participated completely, meeting all of the requirements for the assignment tasks.

Most of the group members participated, completing most of the requirements for the assignment tasks.

Some of the group members did not participate, causing the group to miss some of the requirements for the assignment tasks.

Additional Comments:

_____________________________________________________________________________

_____________________________________________________________________________

_____________________________________________________________________________

_____________________________________________________________________________




Key Vocabulary: Food and Beverage

Term Definition

à la carte Small portions of food that come on the side, complement the main course, and which are priced separately.

ambiance The mood or feeling of a place; can include the lighting, quality of table settings, service, and even candles placed on tables.

appetizer Food that is served before the main course as a snack.

chain restaurant Dining establishments that have the same name and serve the same food but also have multiple locations and sometimes multiple owners.

chef A professional cook; usually has years of training and a culinary education.

culinary Having to do with cooking and the kitchen.

diner A food and beverage business that often serves breakfast, lunch, and dinner and can be open 24 hours per day; serves combination of fast food and restaurant fare.

entrée In English, the main course. In French, the appetizer.

ethnic restaurant An eating establishment that serves a menu from a certain region or cultural background.

fare Another word for food.

fast food Meals that are precooked and heated to go, or quickly cooked and served in minutes.

hors d’oeuvre Variety of savory foods served as appetizers.

host/hostess The person at a restaurant in charge of taking reservations, greeting guests, and seating them at tables.

maître d’ Similar to a restaurant manager; oversees seating arrangements, food preparation, and service. Also known as host or headwaiter.



Term Definition

menu The list of items served at a restaurant.

organic Food grown without the use of pesticides, fertilizers, or other chemical additives.

pub An eating establishment that is known for serving beer and other alcoholic beverages as well as food.

reservations Holding a table or a room in a restaurant for guests at a specific time and date.

servers Another word for waiters or waitstaff.

takeout Food that is cooked and prepared for guests to take home. Can often be an ethnic cuisine, such as Chinese.

tip The extra money guests give someone who has served them. Also known as gratuity.

utensils Forks, knives, spoons, and any other items used to eat.

waiters/waitstaff The restaurant employees who provide service to guests, including bringing food, drinks, and anything else guests need while they dine.




Bibliography: Food and BeverageThe following sources were used in the preparation of this lesson and may be useful for your reference or as classroom resources. We check and update the URLs annually to ensure that they continue to be useful.

OnlineBureau of Labor Statistics, http://www.bls.gov/ (accessed February 10, 2016).

“Ethnic Cuisine is Hot: Make Mine Spicy.” Culinary Schools.com, http://www.culinaryschools.com/ethnic-dining (accessed February 10, 2016).

National Restaurant Association, http://www.restaurant.org/ (accessed February 10, 2016).

“Restaurant Industry Outlook Brightens for 2010.” The Food Channel, http://www.foodchannel.com/stories/2347-restaurant-industry-outlook-brightens-for-2010 (accessed February 10, 2016).

“What’s Hot in 2012 Chef Survey Shows Local Sourcing, Kids’ Nutrition as Top Menu Trends.” National Restaurant Association, http://www.restaurant.org/News-Research/News/What-s-Hot-in-2012-chef-survey-shows-local-sourcin (accessed February 10, 2016).


http://www.restaurant.org/News-Research/News/What-s-Hot-in-2012-chef-survey-shows-local-sourcin

http://www.restaurant.org/News-Research/News/What-s-Hot-in-2012-chef-survey-shows-local-sourcin

http://www.foodchannel.com/stories/2347-restaurant-industry-outlook-brightens-for-2010

http://www.restaurant.org/

http://www.culinaryschools.com/ethnic-dining

http://www.culinaryschools.com/ethnic-dining

http://www.bls.gov/

curriculum.naf.orgcurriculum.naf.org/packaged/assets/downloads... · Web viewExamples of a midscale...

Documents

Transcript of curriculum.naf.orgcurriculum.naf.org/packaged/assets/downloads... · Web viewExamples of a midscale...