HBM 131 1st Edition Lecture 10 Outline of Last Lecture I II III Segments Other Classifications How they get to those Classifications Outline of Current Lecture I II III IV Contribution Margin vs Food Cost FOH Front of the House Managing the FOH BOH Back of the House Current Lecture I Contribution Margin vs Food Cost Contribution Cost Price the variable cost Food cost always in a percentage Contribution always in a dollar form Food cost can be high still making money Labor utilities rent all goes into the cost of goods II FOH Front of the House Parking lot Vestibule foyer Waiting area Bathrooms must be clean look for water on counter and too many used paper towels Bar lounge Dining room Valet Host Waitstaf Busser Bartender Dining Room Manager III Managing the FOH Walking the property Bathroom checks Lobby Parking Lot etc Cleanliness is key Touching Tables A Server Sequence 1 How it changes treating each customer diferently according to how you read them Lunch to Dinner By Segment of market IV BOH Back of the House Executive Chef Sous Chef Line Cooks Preparation Cooks Expediter runs food to tables Kitchen Manager Stewards V BOH Roles A Menu Development 1 Standardized recipes How What Why 2 Equipment needed For Prep work as well as Kitchen Design 3 Will Community support Is the Menu you create Marketable and will enough people want to eat it often enough to make it all work
View Full Document
Unlocking...