4. Year 1 - 26%
Year 2 - 45% (cumulative)
Year 3 - 59% (cumulative)
Year 1 Year 2 Year 3
5. Rapid expansion
Competition
Lack of experience
The economy
Family problems
Lack of capital
6. High Risk
Luxury – Fine dining
Food specific – Vegetarian
Ethnic specific – Indian
7. Low Risk
Family owned and operated
Franchise
8. Manage – Work for an
existing property & owner
Buy – Purchase an existing
property
Build – Most expensive
option
Franchise – The legal right
to use an existing concept;
use their method of
operation
9. Commercial Cafeteria
Institutional Foodservice
Full Service
Quick Service Restaurant
(QSR)
Caterers
Lodging Foodservice
Contract Foodservice
13. Advantages
The number of career options
People oriented
Flexible hours
Perks
Opportunity for creativity
Long-term career growth
Fast paced
Money
14. Disadvantages
Long Hours
Stressful lifestyle
Non-traditional schedule
Low entry-level salary
Limited family life
Lack of benefits
15. AHMA – American Hotel Motel Association
APHM – Association of Professional Hospitality
Managers
ACF – American Culinary Federation
CMAA – Club Managers Association of America
16. IACP – International Association of
Culinary Professionals
IFSEA – International Foodservice
Executives Association
NRA – National Restaurant Association
RBA – Retail Bakers Association
Notas del editor
Revised 12/2/07 Introduction to Hospitality Management
Revised 12/2/07 Introduction to Hospitality Management
Revised 12/2/07 Introduction to Hospitality Management
Revised 12/2/07 Introduction to Hospitality Management