1. the origin
1.1. hotel restaurants
1.2. freestanding restaurants
1.3. quick-service franchising
1.4. noncommercial food service
2. Human in the indutry
2.1. Controller
2.2. GM
2.2.1. Chef
2.2.2. Restaurant manager
2.2.3. Bar manager
2.2.4. Catering director
2.2.5. Excecutive Steward
3. Service personel
3.1. Front-of-house staff
3.1.1. Restaurant manager
3.1.1.1. Hosts/ Receptionists
3.1.1.2. Food and Beverage Servers
3.1.1.3. Buspersons/Busers
3.1.1.4. Bartenders
3.2. Heart of house staff
3.2.1. Executive Chefs and Assistant Chefs
3.2.2. Cooks and Assistant cooks
3.2.3. Pastry chefs)
3.2.4. Pantry Staff
3.2.5. Chief Stewards
3.2.5.1. Stewards
3.2.6. Storeroom employees
4. the food service segment
4.1. commercial operations
4.1.1. maximize profit
4.1.2. open to general public
4.2. noncommercial operations
4.2.1. pay attention to nutrition
4.2.2. not open to the public
4.2.2.1. e.g: meals in school for students; meals in company's canteen as benefit for staffs
5. commercial operations
5.1. can be segmented by service or menu options
5.2. including 3 types of operations: independent operations; chain restaurants; franchises
5.2.1. Independent operations
5.2.1.1. Pros
5.2.1.1.1. unique operations, free your style
5.2.1.1.2. total under your control
5.2.1.1.3. may have greater profit
5.2.1.2. Cons
5.2.1.2.1. need more efforts to have brand name
5.2.1.2.2. higher operating costs
5.2.1.2.3. reduce ability to secure external funding
5.2.2. Chain restaurants
5.2.2.1. Pros
5.2.2.1.1. Easier in renting land
5.2.2.1.2. Staff are specialists
5.2.2.1.3. generate internal financial by comparising among branches
5.2.2.2. Cons
5.2.2.2.1. Difficult to keep up with market and economic conditions
5.2.2.2.2. Pressure of bureaucracy
5.2.3. Franchises
5.2.3.1. Pros
5.2.3.1.1. already success in the market
5.2.3.1.2. opened and operated at a lower cost
5.2.3.1.3. having training system/professional serving system
5.2.3.2. Cons
5.2.3.2.1. fees for franchisor
5.2.3.2.2. expansion may be limited
5.2.3.2.3. restricted operating control
5.2.3.2.4. additional fee including: royalty fees; initial franchise fees
6. non-commercial operations
6.1. use a contract management to control
6.1.1. Pros
6.1.1.1. Greater resources to solve problems
6.1.1.2. Effective negotiations with suppliers
6.1.1.3. Lower costs
6.1.1.4. Professional
6.1.2. Cons
6.1.2.1. Too much control
6.1.2.2. Food quality need to be strictly check
6.1.2.3. Being dependent