1.

MARKET SEGMENTS
a) Geographic location
b) Ethinicity
c) Age
d) Price
e) Social Class

2. CONCEPT
a) Facility Size
b) Location
c) Hours of Operation

3. THE MENU
a) Ethic Cuisine
b) Customer Friendly Menu
c) Food Quality
d) Dietary Needs
e) Nutrition Contents

2) a) Describe the concept of foodservice operation.

It refers to the many elements in a foodservice operation that contribute to it’s function as a
complete and organised systems that serves the needs and expectations of its guests.

b) The Most Basic Foodservice Concept

a. Facility Size

The facility should have sufficient capacity to meet the needs of the market as profitably as possible.

b. Location

Location must be strategic, accessible, and within the target market area.

c. Hours of Operation

Deciding when to be open for business is important.

d. Theme and Design

Theme is a central element in the concept. Theme can be though of as the collective effect of a
number of factors that, when joined, create a distinctive total dining experience.

e. Forms of Service

Different forms of service address the varying needs of different market segments and also
contribute to the guest’s perception of value.
3) Differentiate quick counter service and traditional counter service.

A quick service/counter service restaurant is one where you place your order and pay for it at a
walk-up counter. You choose your own seating and you pick up your meal when you are called. You
are responsible for clearing your own table at the end of the meal. Quick service restaurants don’t
accept or require reservations. While Traditional counter service isIn this type of food
service, diners place, pay, and pick up their orders at a counter similar to fast casual and
fast-food establishments. Waiters only need to stay behind the station counter to take
orders. Waiters do not have to go around the restaurant as the food is self-serviced.