Chapter Eight

Stadium Points of Service Points of service include vendors, concession stands, and restaurants. A major point of service is the food and beverage offered in the premium seating areas known as superboxes, suites, and skyboxes. It is possible for all of these points of service to go on all at once serving upwards of 60,000 to 70,000 fans. To feed all these people many foodservice companies have contracts with the stadiums and arenas. Other Facilities The same managed services companies that serve the stadiums and arenas contract most U.S national parks. These parks have hotels, restaurants, snack bars, gift shops and myriad other service outlets. Other venues that require food and beverage service are golf and tennis tournaments. Advantages and Disadvantages Advantages of a foodservice career in this segment include the unique opportunity to see professional and amateur sporting events as much as you please, to be in rural, scenic areas and enjoy the great outdoors, to provide a diverse set of services for the guests or fans, and to have a set work schedule. With recent growth in this segment, many new career openings are now being offered. Disadvantages include large amounts of people to serve in short periods of time; a work schedule of weekends, holidays, nights; impersonal service, less creativity with food, seasonal employees, and an on/off season work schedule.

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Trends in Managed Services Page Object.

College and university foodservice managers face increasing challenges. There is an ever-present problem of trying to balance rising costs with decreased revenues.	338	4
Some of the challenges have come directly from changes like ending blanket board charges in favor of “pay as you go” systems. Food and utilities costs have continued to rise. Employing students has helped to reduce labor costs. The use of food-to-go, campus cards, 24-hour service, business in health care and nursing homes, and carts at vantage points has increased (see full list of trends on text p. 338).	338	4