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Characteristics and Classification of Foodservice Operations and Examples of Ergonomic Products Characteristics and Classification of Foodservice Operations and Examples of Ergonomic Products

Characteristics and Classification of Foodservice Operations and Examples of Ergonomic Products Characteristics and Classification of Foodservice Operations and Examples of Ergonomic Products

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Published by: Mark John Lugares Abo on Mar 03, 2012
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Republic of the PhilippinesBULACAN AGRICULTURAL STATE COLLEGE
INSTITUTE OF MANAGEMENT
 Pinaod, San Ildefonso, Bulacan
 
Characteristics and Classification of Foodservice Operations
 
Examples of Ergonomic ProductsBy: Mark John L. Abo and Christian Dela CruzInstructor: Mr. Billy Joe Villena
 
Characteristics and Classification of Foodservice OperationsA.
 
Commercial Foodservice-
foodservice operations that compete in a freemarket and areopen to all customers.
 
1.
 
Stand-Alone Restaurants
-
restaurants which literally “stand alone”, meaning apart from
other hospitality establishments. It is the largest, most common and best known category.Stand-alone restaurants come in different sizes and price ranges, other cuisines and havedifferent service systems and configuration.
a.)
 
Quickservice
- are also known as fast food restaurants. Timing of the service definesthis category, along with instant production for the customer. Sub-segments withinthis category includes:
 
Traditional
- quick service and hightraffic locations characterizetraditional fast food outlets.Restaurants in this segment offer astandard menu with limited andinexpensive choices that attempt tosatisfy a broad audience.Example: Taco Bell was foundedbyGlen Bellwho first opened a hot
dog stand called Bell‟s Drive
-IninSan Bernardino, Californiain1946 when he was 23 years old. Sixyears later, he sold the stand and opened a new one two years later, this time selling tacosunder the name of Taco-Tia. Over the next few years Bell owned and operated a numberof restaurants in southern California including four called El Taco. Bell sold the El Tacosto his partner and built the first Taco Bell inDowneyin 1962. In 1962, he sold Taco-Tia.Kermit Becky, a former Los Angeles police officer, bought the first Taco Bell franchisefrom Glen Bell in 1964 (with a little encouragement from another L.A. police officerJoseph Charles Zeller), and located it inTorrance.The company grew rapidly, and by1967, the 100th restaurant opened at 400 South Brookhurst inAnaheim.In 1970, TacoBell went public with 325 restaurants. In 1978,PepsiCopurchased Taco Bell from GlenBell.
 
Quick comfort
- inexpensive,
nutritious, “home
-
cooked” family
meals in a fast-service fashion.Example:
Chicago Pizza & Pasta
 
 
 
Double-drive through
- based on a limited menu and service, reduced development andoperational costs, and cheaper products. This segment has no indoor setting.Example:
Baliwag
-The LechonManok 
 
craze swept the nation in the
1980‟s. It was practically impossible for 
the ordinary citizen to leave his homeand arrive at any destination withoutseeing at least two competing lechonmanok kiosks in the streets. During thistime, Dwight and Dolores Salcedo werebusy trying out small new ventures
simply to “earn a little bit more incometo make ends meet.” Aside from their 
regular day jobs, the couple also ventured into renting out Betamax tapes and gotinvolved with the bus transportation business. However, due to the political andeconomic crises in the country at that time, achieving even that humble goal of makingends meet proved to be a challenge. So in November of 1985, with two little babies justborn and willing to try any new thing out, the couple pooled P5000 from their savingsand borrowed another P5000 from their parents to put up their own lechon manok kiosk at Project 8, Quezon City, very close to where they lived then. Without any MBAs whichare common amongst entrepreneurs today, they went about with the business in their ownunique ways.
b.
)
Cafeteria
- characterized by customer self-service. Patrons move along a line where a serverplates a wide variety of hot and cold food which are already pre-packaged and drinks are self-service.c.)
Buffet and Smorgasbord
-
characterized by “all
-you-can-
eat” for a fixed price.
 Example:
Tia Elena‟s in Baliuag
 d.)
Theme
- characterized by a special theme thatincorporates the design, menu and service of therestaurant.Example:
Marton Theme Restaurant, inKaohsiung, Taiwan
We are a group of “muckrakers”
following our dreams. It all started when one of us was reading the manga, Dr. Slump on the

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