Chapter 17 Food Service Segments 10 29 2012 Examination of Commercial and Noncommercial Food Service Commercial operations typically operate with the premise that they will be a revenue generating establishment Typical commercial establishment is referred to as a restaurant Noncommercial establishments are typically separated into two types of classifications referred to as either self operated or contract food service Food Service within Commercial Operations Typically broken down into three basic categories 1 quick service QSR limited service restaurants primary function is to provide a limited number of food items to customers in a very short period of time typically order through drive thru or counter and pay before consuming food 2 casual dining middle class initially created to cater to the needs and want of the casual and relaxed atmosphere may involve themes ex seafood Red Lobster 3 fine dining upscale restaurants white table cloth restaurants a high level of service is delivered and expected by d cor itself helps deliver feeling of superior dining patron experience Hotel service is different because they often operate with extended hours for customers staying on property o Different levels of menus and special limited menu for room o Profit margin is typically lower than that of a typical service restaurant Country Club run various types of food services from snack cart to higher end restaurant as well as special events such as weddings Airplane companies are decreasing availability of food service o Airports have made adjustments quick service and casual dining restaurants in terminals Cruise Ships are known for all you can eat options and themed restaurants Walt Disney World all types of food service Convenience Store made to order food items New Types of Food Service within Commercial Operations Hybrid food service establishment concept o Fast casual restaurant ex Steak n Shake o Cinema eatery movie theater and restaurant Noncommercial Food Service Operations Include a wide variety of organizations such as hospitals schools college and universities correctional facilities and military operations o Military food service has seen a change over the last decade making it feel more like a casual dining food service establishment Has been a growth in military bases partnering with commercial establishments Video Notes on American Eats History of the PB J The Sandwich owes its names to 18th century Sir John Montague 4th Earle of Sandwich End of 19th century Peanut Butter was created o Started out as healthy nutrition for adults o George Washington Carver Did not invent peanut butter o A Dr invented peanut butter in1890 Created peanut butter as a way to feed protein to elderly patient who had no teeth o Patented peanut butter advertised as a pasty substance John Kellogg Peanut butter and Bacon o Oscar Mayer Created a spread mix of the two A caring mother sometime before WW2 o Created Peanut butter and jelly Gov fed pbj to soldiers o Loaded with protein easy to store ship and serve Americans eat an average of nearly 3 and a half pounds of peanut 1920s sliced bread revolutionized the sandwich world butter per person per year o 800 million pounds total o I F Rollwinner Here is the link to the video o http www youtube com watch v PCxTsuFidYY Chapter 18 Restaurant Operations 10 29 2012 Management Priorities Management positions must remain focused on keeping costs within the operating budget as restaurants typically have a low profit margin and close attention must be paid to all financial matters to operate profitably Also must maintain standards of restaurant both food and service quality Must anticipate and keep up with changes in marketplace Failure to maintain standards or keep with changes would result in loss of the customer base the source of revenue for the restaurant Organizational Structure Organized in two operating areas the back of the house BOH or kitchen operations front of the house FOH or dining room and all nonkitchen areas General Manager oversees both areas and both areas must communicate and work with the other Staffing system is based on the brigade system developed by Escoffier where each worker or station is assigned a specific set of tasks Each position is training for the position above giving opportunity for advancement Front of the House Ma tre d hotel is responsible for the overall management of service o Host who greets guests on arrival and often handles reservations o Trains service personnel works with sommelier to select wine and may work with chef to develop menu Sommelier or wine steward is in charge of selecting and purchasing wine for the establishment as well as receiving and o Assists guests in the wine they select and serves it to them Headwaiter is responsible for service in a particular area of the Captain runs one area of the dining room o Explains the menu and any specials to the guests and takes storing wine dining room orders o Oversees front and back waiters Front waiters assist the captain o Provide utensils and plates when needed and bring food when ready o Responsible for basic of customer needs Structure is different in more casual restaurants w host hostess taking reservations and greeting seating guests waiter explains menu takes orders brings out food and clears table Assistant manager or FOH manager is usually present to oversee operation Back of the House Executive chef is in charge of all kitchen operations o Designs the menu hires and trains kitchen staff is responsible for purchasing and portion cost control for the kitchen and sets presentation safety and sanitation standards for the kitchen Often the star attraction Sous chef is below the executive chef o Participates in prep of food during service organizing and supervising the operations of the kitchen o Takes on the role of the aboyeur or expeditor o Calls orders to other cooks and tells each when to begin cooking each dish bring all the items together to go out to the table and direct the front waiter as to the proper destination Various chefs de partie or station chefs work under the sous chef o Saucier poissonier fish station grillardin friturier fry station rotisseur roast station potager soup station legumier vegetable station entremetier combine soup and vegetable garde manger pantry station boucher butcher tournant swing cook patissier pastry chef boulanger bread baker and confiseur cant and confections chef The division of labor and delegation of
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