HBM 131 1st Edition Lecture 10Outline of Last Lecture:I. SegmentsII. Other ClassificationsIII. How they get to those ClassificationsOutline of Current Lecture:I. Contribution Margin vs. Food CostII. FOH (Front of the House)III. Managing the FOHIV. 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 ManagerIII. Managing the FOH-Walking the property-Bathroom checks-Lobby-Parking Lot etc-Cleanliness is key-Touching TablesA. Server Sequence1. How it changes: treating each customer diferently according to how you read them-Lunch to Dinner-By Segment of marketIV. BOH (Back of the House)-Executive Chef-Sous Chef-Line Cooks-Preparation Cooks-Expediter: runs food to tables-Kitchen Manager-StewardsV. BOH RolesA. Menu Development1. Standardized recipes-How, What, Why2. Equipment needed.-For Prep work as well as Kitchen Design3.Will Community support?-Is the Menu you create Marketable and will enough people want to eat it often enough to make it all
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