70 Unit Two Th e Foodservice Industry
Copyright Goodheart-Willcox Co., Inc.
The restaurant concept also includes the types
of customers that the restaurant wants to attract.
A market consists of all the people who could
potentially buy what you are selling. In the food-
service industry, the market consists of everyone
who eats and drinks. It is more useful, however,
to divide the market into subgroups with simi-
lar needs. These subgroups are called market seg-
ments. A market segment is a subgroup of a larger
market; a market segment has similar needs and
wants for the product you are selling. The foodser-
vice market can be segmented in many different
ways. One way is by age. Market segments based
12 Functions in Foodservice Business
Function Description
Menu Planning Select food and beverages that will meet customers’ needs and make a profi t.
Production Make food and beverages. Make sure food is ready when needed and looks
attractive. Avoid waste. Retain nutrients. Ensure that food is safe and wholesome.
Service Serve food to customers. Make sure servers are trained in the style of service the
business uses. Make sure that servers and all employees practice good customer
service.
Purchasing and
Receiving
Buy the right quality and quantity of food at the best price. Make sure food and
supplies arrive when needed. Make sure food is stored properly once received.
Establish good relationships with reliable suppliers. Inventory.
Food Safety and
Sanitation
Make sure procedures are followed to ensure that all food and beverage products
are safe to eat.
Management
Oversee all functions of the business. Make sure the business is operating
profi tably and meeting customer needs.
Marketing and Sales Learn what customers want. Develop marketing plans. Advertise. Sell the food
and beverage services.
Human Resources Manage all employee issues, including pay, benefi ts, hiring, fi ring, and training.
Accounting Keep track of all the money that fl ows into and out of the business. Monitor costs.
If costs are running too high, let management know so costs can be controlled.
Security Make sure the money handled is safe from theft. Make sure customers and their
property are safe from harm.
Safety and Emergency
Procedures
Make sure the workplace is safe and meets all government safety requirements.
Make sure plans are in place in case of emergencies.
Engineering and
Maintenance
Make sure all equipment, plumbing, electricity, and building facilities are working
properly. Make sure building, furniture, fl oors, and all public areas are clean.
Goodheart-Willcox Publisher
4-13
Each foodservice business must perform these 12 functions. What consequences may occur from
failing to perform one or more functions?
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4-14
The Hard Rock Cafe is an example of a
theme restaurant.