chapter  3
31 Pages

Restaurants and events – the direct market

ByBernard Davis, Andrew Lockwood, Peter Alcott, Ioannis S. Pantelidis

This chapter focuses on full service restaurants and licensed retail. It describes hotel and private club restaurant operations. The chapter explores fast-food restaurant operations. It explains differences in the areas of finance, marketing, product, service, staffing and technology between different types of operations. As licensing laws differ from country to country, the restaurant guides provide a good point of reference when trying to distinguish restaurant types and styles. Consumers will often refer to restaurant guides when they wish to choose which establishment they might want to visit. Fine dining restaurants are profit orientated, and this is reflected in their financial policies. The most widely used method of food production in the kitchens of fine dining restaurants is still the conventional method of production, based on the partie system. The marketing policy of a hotel may vary with different times of the year because it can see opportunities for marketing its catering facilities to different markets.