HADM_106_FirstPreliem_Review

HADM_106_FirstPreliem_Review - I ndustry Structure 1 Key...

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Unformatted text preview: I ndustry Structure 1. Key Statistics of the industry a. Commercial and Restaurant Services: 468 Billons b. Non-commercial Restaurant Services: 43 Billon 2. The major sectors and sub sectors a. Eating Places i. Independent units ii. Franchise System iii. Restaurant Company with multiple concepts and limited # of units iv. Restaurant Chain / Multi Unit b. Major Industry Sectors i. Commercial Restaurant Services 1. Eating Places 2. Manages Services 3. Lodging Places 4. Drinking places 5. Retail Hosts ii. Noncommercial Restaurant Services 1. Employee Restaurant Services 2. Elementary and Secondary Schools 3. Colleges and Universities 4. Hospitals and Nursing Homes 5. Camps c. Key Indsutry Terms i. Casual Dining 1. Full service restuarants chains with average checks between 6-17$ per entrée ii. Chain 1. Multi unit foodservice concepts operating under a single brand name iii. Company Sales 1. Actual revenue of a specific corporation iv. Full Service Restaurant FSR 1. Establishments that provide table service. Food is ordered at the table and is paid for at the end of the meal. v. Family / Midscale Restaurants 1. Checks under 10 dollars per person 2. Specialized meal options vi. Fast CDasual 1. Hybrid of fast food and casual dining, combining the convince of limited service with the ambience and quality of full service vii.Fast Food 1. QSR interchangeably viii. Fine Upscale gourmet dining 1. 12 more per entrée, typically serve alcoholic beverages and seat patrons at their own tables ix. Food Service 1. All places that prepare food outside the home are included as par tof this industry including food operations in schools, hospitals, factoresi, and prisons Major T rends 1. NRA Perspective a....
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This test prep was uploaded on 02/09/2008 for the course HADM 1106 taught by Professor Lebel during the Fall '06 term at Cornell.

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HADM_106_FirstPreliem_Review - I ndustry Structure 1 Key...

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