The Food & Beverage Industry
by Phan Thị Thu Thảo 1D-20CACN
1. People in Food Service
1.1. Top managers in an independent restaurant
1.2. Service personel
1.3. Production personel
1.4. Organization chart for a Small restaurant
1.5. Organization chart for a Small Hotel restaurant
1.6. Organization chart for a Large Hotel restaurant
2. Career Path for a Restaurant Manager
2.1. The F&B industry in Vietnam
2.2. The future of the food service industry
3. The Food Service Segments
3.1. Commercial Operations
3.1.1. Commercial restaurants segmented by service
3.1.1.1. Casual service
3.1.1.2. Quick service
3.1.1.3. Fine dining
3.1.1.4. Family
3.1.2. Commercial restaurants segmented by menu options
3.1.2.1. Pizza
3.1.2.2. Steak house
3.1.2.3. Mexican
3.1.2.4. Asian
3.1.2.5. Italian
3.1.2.6. Seafood
3.1.3. Maximize profit
3.1.4. Typically open to the general public
3.1.5. Include: Freestanding eating and drinking places, Lodging food service operations, Others
3.2. Noncommercial Operations
3.2.1. Typically not open to the general public
3.2.2. Include: Business/ industry, Healthcare, Educational, Leisure/ recreation, Others