HTM 213 Chapter 1:

• School: GVSU
• Department: Hospitality and Tourism Management
• Course: HTM 213
• Professor: Robert Robins

Document Summary

Food service organizations can be divided into two broad segments: commercial and noncommercial (sales generated by commercial organizations are significantly larger than the sales from noncommercial organizations). Commercial food service operations attempt to maximize profits through the sale of food and beverages. Examples: freestanding restaurants, food service in lodging properties, and numerous other types of facilities: freestanding eating and drinking places can be independent properties and chain properties. Freestanding eating and drinking places include white-tablecloth, casual dining, family-service, and quick-service restaurants: lodging food service facilities are available in lodging operations ranging from bed and breakfasts to the largest hotels and resorts. There are many types such as family restaurants, specialty restaurants, and gourmet rooms. Room service is frequently available: other commercial facilities include public cafeterias, bars, taverns, ice cream, and caterers, food trucks are relatively recent addition to the food service marketplace. As well as food delivery businesses, dining reservation service organizations and cook-and-go businesses.