1 Commercial Food Service a Quick Service Fast food limited service i Characteristics Limited of menu items 1 2 Short waiting time 3 Order at counter drive thru 4 Pays before consuming ii Target Market 1 Seeking low cost meal 2 Seeking value a lot of food for 3 b Casual Dining Limited time i Created to cater to middle class who enjoy eating out ii Service without high price iii Relaxed atmosphere iv Some revolve around theme seafood Italian etc c Fine Dining Upscale i High level of experience ii High degree of service iii Deco superior dining experience iv Expensive exceed 100 per person 2 Contract management Aramark Compass Group in business to be profitable a Must find delicate balance to achieve margins needed b Provide management with expertise in foodservice 3 Profits will be higher with a standalone restaurant because that s their specialty 4 Commercial vs Non commercial a Commercial i Operate to generate revenue ii Profitability is primary goal iii Ex Restaurants b Non commercial i Primary goal not to generate revenue profit ii Also called Institutional or On site operations iii Ex Hospital school 5 Restaurants divided into two areas Front of House FOH and Back of House BOH 6 Maitre d Responsible for all aspects of service During service liaison between FOH BOH Sous Chef Prepares food during service organizes and supervises operations of kitchen 7 Wine Expert Sommelier 8 Role of general manager Day to day operations decision making contact person for everything works toward accomplishing owner s goals most hours worked Accountable for everything in restaurant operating budget cost controls key Should not be too hands on 9 Results from action of an intoxicated person are the legal responsibility of the provider not the 10 The most important element to be a bartender want to serve others 11 Cost of good sold include all ingredients 12 Total cost include labor electric 13 Restaurant industry employs 12 8 million in U S Generates nearly 1 5 billion in sales a day 4 person U S GDP 14 Types of school apprenticeship culinary college 15 3 most common injuries falls burns cuts 16 Other roles of chef preparations sanitation apprenticeship leadership technology 17 It is very important to love your job
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