HTM 2030 Lecture Notes - Lecture 1: Foodservice, Income Statement, Real Change

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2030
• Professor: William Murray

Document Summary

Operations whose primary business is food and beverage service. Counter service, cafeteria, foodcourt, take out and delivery establishment. Licenses and unlicensed fine-dining, and family restaurant, as well as restaurants bars. Contract caterers supplying food service to airlines, railways, institutions and recreational facilities, as well as special everest. Bars, taverns, pubs, cocktails lounges, and nightclub who are primarily engaged in serving: non-commercial foodservice. Operations whose primary business is something other than food and beverage service. Food served in hotel, motel, resorts, etc Hospital, residential care facilities, school, prisons, factories, remote facilities and offices. Department stores, convenience stores, and other retail establishments. Vending, sports, and private clubs, movie theatres, stadiums and other seasonal or entertainment operations. Maximum range between commercial and non commercial foodservice. Real change in total foodservice sales: foodservice share of the total food dollar. Change: increasing over time: operate expense 2016. 35. 2% cost of sales the product that were sale (the food we buy to sale)