Food & Beverage Overview

What does the career path look like?

Maps & Guides Sporting Events Airlines

Lodging Restaurants Travel Agencies

Country Clubs Retirement Communities Contract Food Service

Travel & Tourism

Hospitality

Travel and Tourism Industries

Hotels/motels Resorts Vacation ownership Hostels Caravans Camping Airlines Cruise ships Rail Car rental Bus coaches Restaurants Fast food Wine merchants Theme parks Natural attractions Gaming entertainment Travel agencies Convention bureaus Tour companies Hotel/rest. suppliers Taxi services Cameras and film Maps & travel books Shopping malls Service stations Sporting events Banking services Reservation systems Auto clubs Entertainment venues Arts venues Historical sites Museums Luggage Real estate Construction Luggage Beverage mfr & dist Auto/aircraft mfr Motor fuel producers Recreation equipment Food producers Advertising media Souvenirs

Hospitality Industries
Hotels/motels Resorts Natural attractions Gaming entertainment Entertainment venues Arts venues

Vacation ownership
Hostels Caravans Camping Airlines Cruise ships Rail Car rental Bus coaches

Travel agencies
Convention bureaus Tour companies Hotel/rest. suppliers Taxi services Cameras and film Maps & travel books Shopping malls Service stations

Historical sites
Museums Luggage Real estate Construction Luggage Beverage mfr & dist Auto/aircraft mfr Motor fuel producers

Restaurants
Fast food Wine merchants Theme parks

Sporting events
Banking services Reservation systems Auto clubs

Recreation equipment
Food producers Advertising media Souvenirs

The Hospitality Industry

Lodging Food service Clubs Cruise ships Gaming Theme parks Sports and entertainment Travel

The Hospitality Business

Lodging putting heads on beds

Many U.S. markets are mature Expansion and growth overseas What would you like to eat? Where would you like to meet? Expansion and growth overseas

Food service putting cheeks in seats

Hospitality Industry Numbers

Lodging

Food Service

11.4M rooms worldwide 3M rooms in U.S. Slowing in U.S. Exceptions; casinos, limited service, timeshare Continued expansion

Strong growth $1 billion/day sales 10.2M employees 12M in 2006 1/2 of all adults/day eat in restaurants 44% of food $ spent in restaurants

Where are the jobs?

Professional

Operations management, finance, accounting, human resources, customer relations, marketing, food science
Marketing, business development, human resources, training, quality assurance, real estate, accounting, purchasing Owner, operator, franchisor

Corporate

Entrepreneurial

Food Service

Eating and drinking places

Quick service restaurants (QSR) Full service restaurants / bars White table cloth restaurants / bars

Lodging food service Education food service Employee food service Health care Recreational food service Off-premise catering

Restaurant Industry Positions

Banquet manager Bartender/cocktail server Broiler cook Busperson Counter person Dining room manager Dishwasher Executive chef Expediter Food & beverage director

Food server Fry/Saut cook Host/hostess Kitchen manager Pantry cook Pastry chef Restaurant manager Sous chef Storeroom person Unit manager

Hospitality Careers
The industry offers more career options than most The work is varied There are many opportunities to be creative This is a people business

Hospitality Careers
Hospitality jobs are not nine-to-five jobs There are opportunities for long-term career growth There are perks associated with many hospitality jobs Hospitality jobs can be intrinsically satisfying and meaningful

The Down Side

Long hours Nontraditional schedules Pressure Low beginning salaries Frequent relocation

Lodging Careers
Entry level Housekeeper Front desk clerk Reservations clerk Food service staff Mid level Reservations manager Executive housekeeper Front office manager Catering sales manager Sales manager Upper management Personnel director Senior sales manager Controller Food & beverage director Director of sales & marketing General manager

Food Service Careers

Entry level Crew person Crew supervisor Lead positions Mid level Manager trainee Chef Unit manager Controller Kitchen manager Catering manager Upper management Executive chef General manager District manager Regional manager Operations director Other directors CFO President/CEO

Chain Operations
Better training More opportunities for advancement Better benefits Frequent relocation More control by management Bonus plans impact pay

Independent Operations
More chances to be creative More control Better learning environments Less job security Fewer chances for advancement Harder to market and sell

Foodservice Industry

Commercial Foodservices Institutional Foodservices

Military Foodservices

Foodservice Industry

Commercial Foodservices

Restaurants Lunchrooms Cafeterias Fast food restaurants Hotel foodservice operations Food stands Social caterers

Foodservice Industry

Institutional Foodservices

Hospitals Nursing homes Schools & colleges Correctional facilities Employee cafeterias Airline catering Surface transportation catering

Foodservice Industry

Military Foodservices

Military bases Combat foodservices Officers clubs Cafeterias

Restaurant Industry

The National Restaurant Association [NRA] defines the restaurant industry as that which encompasses all meals and snacks

prepared away from home, including all

takeout meals and beverages.

Restaurant Industry
Restaurant

industry sales were

forecast to reach $ 399.0 billion in

2001, an increase of 5.2 over the

year 2000.

Restaurant Industry
On

a typical day in 2001, the

restaurant industry will post average

sales of $1.1 billion

Restaurant Industry

Sales at full service restaurants are forecast to reach $143.3 billion and sales at quick service [fast foods] restaurants are forecast to reach $ 112.0 billion.

Restaurant Industry

The overall impact of the restaurant industry is expected to reach $ 1 trillion in 2001. This includes sales in related industries such as agriculture, transportation, wholesale trade and food manufacturing.

Restaurant Industry

Sales: $ 399 billion average $1.1 billion on a typical day

Locations: 844,000 more than 54 billion meals will be eaten in restaurants and school and work cafeterias.

Restaurant Industry

Employees: 11.3 million more than 8 percent of those employed in the United

States, which makes the industry the

largest employer besides government.

Food-and-drink sales [billions $]

450 400 350 300 250 200 150 100 50 0 399.2

239.3

119.6 42.8

1970

1980

1990

2001*

Restaurant Industry
One-third of all adults in the United States have worked in the restaurant industry at some time during their lives Per-person check averaged $4.72 in 1999 Average unit sales in 1998 were $ 601,000 at full service restaurants and $555,000 at limited-service [fast-food] restaurants.

Distribution of Restaurant Customer Traffic [1998]

Breakfast 11% Lunch 37% Dinner 52%

Restaurant Industry
Restaurant Industry remains to be very competitive Three out of four consumers report that they have more restaurants to choose from today than they did two years ago. Restaurants are paying more attention to design, dcor and atmosphere

Restaurant Industry: Ranking of Consumer Choices

Food and Service Physical setting Moods and Impressions

Restaurant Industry: Quick Service

Intense competition Convenience is number one factor Carryout or delivery market Time savings meal options Ever-changing consumer needs Shortage of labor Training needs

Restaurant Industry: Full Service

Tied to economy Baby-boom generation Increased competition Importance of repeat customers Portion sizes Dietary needs

Restaurant Industry: Growth in Other Segments

Managed services [1%] Educational institutions [4.4%] Recreational services [3.3%] Transportation [3.8%] Health care [2.2%] Lodging places [2.7%] Military [2.2%]

Restaurant Industry: Trends

Labor shortage issues Cost of providing food and service Technology issues and benefits Consumer preferences Training Expansion