Title: Describe the food and beverage industry.
Course: Introduction to Hospitality, Tourism and Recreation (16001-36) > Section: Exploring the Lodging and Food and Beverage Industries

Description should include services offered by

- quick-service restaurants, including fast food, cafeterias, buffets, and carryout restaurants
- full-service restaurants, including fine dining and casual dining

- hotel and club food service
- vineyards and breweries
- food trucks
- catering
- concessions as part of a recreational or entertainment business
- food services located in transportation centers like airports
- in-transit food service on airplanes, trains, and cruise ships
- food service located within another business, such as inside shopping malls.

Description should also include managed services offered by

- schools
- hospitals
- healthcare facilities
- places of employment
- military bases.

Process/Skill Questions:

Thinking

- How does institutional food differ from commercial food? What is the significance?

- How do target audience and menu offerings vary among food and beverage operations?

Communication

- How can a facility determine the needs of its guests?
- What is required for a restaurant or institution to accommodate the dietary needs of various customers?

Leadership

- Why is leadership visibility crucial in the food and beverage industry, and how does it impact the morale of frontline staff?
- How are the services of the travel industry enhanced by commercial food service?

Management

- Why is food service management vital to the success of the hospitality facility?
- When should menu updates or changes be implemented?