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Vocabulary Activities
16. Work in small groups to locate an image
online that visually describes or explains
each of the following terms: noncommercial
foodservice, fast-food restaurant, cafeteria,
buffet, and fi ne-dining restaurant. Present
your images to the class and explain why
your group selected each image.
17. Review the Terms to Know list at the
beginning of this chapter. Select three terms
and create a word chart. Each time you
encounter these terms in school or outside of
school, create a list that describes where and
how you encountered each term. Also note
related terms.
Critical Thinking
18. Organize. Create a poster that shows the
structure of the foodservice industry. Use
pictures from magazines, photographs, or the
Internet to show the different categories.
19. Identify. Develop a detailed chart that shows
the foodservice businesses within your
school’s zip code.
20. Make inferences. Decribe the target market
for Olive Garden, Famous Dave’s, Cici’s
Pizza, McDonald’s, and Starbucks. You may
use the Internet to fi nd information.
21. Design. Create a restaurant concept that
includes a target market, theme, ambiance,
décor, and menu. Prepare a display that
describes your restaurant concept.
22. Produce. Research a country whose cuisine
you have never tried before. Find and
prepare an appealing recipe from that
country and take pictures of the resulting
food. Give a report to your class describing
the country, its culture, its food, and the food
you prepared. What is your opinion about
this particular cuisine?
Core Skills
23. Speaking. Give a presentation on why the
choice of a target market is a major part of
the restaurant concept.
24. Writing. Write an essay explaining why
customer feedback is important to a food and
beverage operation.
25. CTE Career Readiness Practice. Imagine
you work for a local restaurant with a 1950s
concept. Your supervisor tells you and your
team that the restaurant is losing business
because the theme is no longer appealing to
the target market—adults aged 21 to 40. Your
team assignment is to develop a creative and
innovation plan for solving this problem. Use
the following process to produce your plan:
• Analyze the problem. Look at the
problem from all potential angles.
• Brainstorm possible options.
Brainstorm a list of possible solutions
without passing judgment on any
options. Accept all ideas—including
those that seem impossible—and
piggyback off the ideas of others.
• Gather new information for solving
the problem. Examine recent research
and data. What costs (both fi nancial
and human) are involved in solving the
problem?
• Organize data and compare all the
options. What research offers the best
possible options for solving the problem?
What new and unique alternatives can
you identify? What risks are involved
with each solution? How can each
solution benefi t the employer and solve
the problem? What impact will each
solution have on customers and others?
• Choose an option for solving the
problem. Identify the option that has the
best potential value.
• Summarize the actions necessary to
solve the problem. Write a proposal
identifying the actions your team would
take for solving the problem. Note
the data that supports your actions.
How long will it take to implement the
solution and determine its impact?