US_CAfood_service_industryspring_2010

US_CAfood_service_industryspring_2010 - HTM 421 General...

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HTM 421 General announcements: 1. Essay 2 due by 11:55 03/08 (regular class) and 11:55 03/16 (on-line) 2. Mid term March 15 (here, at this time or on line until March19 th ) All food chapters and chapter 1 from wine section 3. Dave Chambers March 22 nd for blind
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The US and Californian restaurant industry Note: data from National Restaurant Association http://www.restaurant.org/
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Restaurants in US $558 billion sales (2007) Locations: 945,000 — serving more than 70 billion meal and snack occasions Employees: 13.1 million — one of the largest private-sector employers More than $1.5 billion per day
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More than eight in ten salaried restaurant employees started as hourly paid One in four restaurants in the US is minority owned, and the restaurant and food service industry employs more minority managers than any other industry 48% of American adults have worked in the industry with 32% getting their first job experience in a restaurant
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Economic impact Restaurant industry sales (Billions of current dollars) Type of Establishment 2008 Estimated Sales (Billions) Commercial $510.4 Eating places $376.7 Drinking places $16.5 Managed services $38.3 Lodging-place restaurants $27.6 Retail, vending, recreation, mobile $51.4 Other $47.8
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Sales increase 1970 42.8 (USD, billions) 1980 139.6 1990 219.3 2000 329.0 2008 558.3
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Item % rating “hot” 1. Bite sized desserts 83 2. Locally grown produce 81 3. Organic produce 75 4. Small plates/tapas/mezze 73 5. Specialty sandwiches 71 6. Craft/artisan/microbrew beer 70 7. Sustainable seafood
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This note was uploaded on 09/07/2011 for the course HTM 421 taught by Professor Staff during the Spring '11 term at S.F. State.

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US_CAfood_service_industryspring_2010 - HTM 421 General...

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