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Chapter Summary
• A foodservice business makes and serves
prepared food and drink.
• The foodservice industry categorizes
foodservice operations into two main groups:
commercial and noncommercial.
• Commercial foodservice operations can be
organized into several categories: quick-
service restaurants, full-service restaurants,
and hotel and club foodservices, catering,
recreation businesses, shopping centers and
stores, transportation centers, and in-transit
foodservice.
• Noncommercial foodservice includes
foodservice provided at school, at health
care facilities, by employers, and by other
institutions.
• All food and beverage businesses must
accomplish the same 12 common functions.
• The concept of a restaurant makes one
restaurant different from another.
• Managers need customer feedback so they
can improve customer satisfaction.
Review
1. What is the difference between a commercial
foodservice and noncommercial foodservice?
2. List the four types of quick-service
restaurants.
3. Explain how a full-service restaurant is
different from a quick-service restaurant.
4. Describe three types of casual restaurants.
5. What is the difference between on-premise
catering and off-premise catering?
6. Give three examples of foodservice found at
a recreation business.
7. Give three examples of noncommercial
foodservice.
8. Why do employers offer foodservice?
9. List the 12 functions that all food and
beverage businesses must perform.
10. What is a restaurant concept?
11. How does a restaurant’s concept make it
different from another restaurant?
12. How can food and beverage managers get
customer feedback?
Chapter
Review