Primary function of fast food restaurants is to provide a limited number of food items to customers in a very short period of time Hospitality Exam 4 Chapter 17 Food Service establishments are divided into 2 parts 1 Commercial a Operate to generate a revenue b Profitability is primary goal c Example Restaurants 2 Non commercial a Primary goal is NOT to generate revenue b Often called institutional operations c Example Hospital School foodservices Commercial Industry broken down into 3 categories 1 Quick Service 2 Casual Dining 3 Fine Dining Quick Service Known as Fast Food or Limited Service Provide limited number of dinner items Customer pays for food before receiving it Target Market Short wait for food o People looking for low cost meal o People seeking Value o People with limited time Casual Dining Service without the high price of fine dining Created to cater middle class Relaxed atmosphere Example o Red Lobster o Olive Garden o Outback Fine Dining Customers expect a high level experience Patron expects higher degree of service D cor helps to deliver a feeling of a superior dining experience Expensive prices o Bill can exceed 100 person Hotel Food Service Operate with extended hours to serve the customers staying on property May have different menus to meet all guests desires Profit of margin is typically lower than a typical restaurants Country Club Food Service Wider range of dining offered o Upscale dining o Special Events o Pool Snack bar Airlines Airports Increased costs reduced on board service Since passengers usually arrive to airport a couple hours before their flight there is more time for them to eat at a restaurant in their terminal Cruise Ships All you can eat package that is available Various types of themed restaurants such as Italian or Chinese Tourist Attractions Foodservices Theme parks and Sports Venues o Example Disney World Yankee Stadium Convenience Stores restaurants Many offering made to order food items which creates competition for Ranges from vending machines to large stores offering dining New Types of Food Service within Commercial Operations Fast Casual Restaurant Combines quick service and casual dining offering either fine dining food or fast food Example Steak and Shake Cinema Eatery Movie Theatre Restaurant Menu tabs are generally around 10 15 person Non Commercial Food Service Operations Examples Hospitals Schools Correctional Facilities Military Operations 2 Common forms of Management 1 Contract Management Company 2 Managed by business itself Contract Management Company In business to make a profit Provide management with an expertise in foodservice 3 primary categories of commercial food service operations Quick Service Casual Dining Fine Dining What is the common type of management style used in non commercial operations Why have airport food service establishments increased in recent years Because of the new security restrictions which requires passengers to get to the airport a couple hours early Define quick service what commercial category A restaurant that provides a limited number of food items to customers in a very short period of time Commercial Define casual dining what commercial category Created to cater to the needs and wants of the middle class looking to enjoy an affordable meal with the enjoyment of going out to eat Commercial Provide an explanation as to what is considered an upscale restaurant A restaurant with a very high level of service extraordinary food and a very high cost What is a hybrid restaurant A combination of a movie theatre and a restaurant Profit margin of hotel food service is it lower or higher than a typical restaurant Establish difference between commercial and non commercial food operations Commercial restaurants are in business to make a profit non commercial restaurants primary goal is NOT to create revenue Of all the difference sectors what is created to cater to the middle class Casual Dining What are convenient stores doing differently and how are they challenging competing with restaurants 1 Financial Matters Restaurants generally have low profit margins 2 Maintaining Quality Standards in both service and food 3 Anticipate and Stay Current Markets change quickly failure to keep up loses customer base and revenue Chapter 18 Management Priorities Organizational Structure Divided in 2 areas 1 Front of House FOH 2 Back of House BOH Manager oversees both areas and must work together for restaurant to succeed This system was based on the brigade system developed by Escoffier where each employee is assigned a specific task Front of the House Ma tre d Responsible for all aspects of service Greets guests on arrival and handles reservations Trains service personnel Helps select the restaurant menu Sommelier Captain Selects Purchases and receives wine Runs one area of the dining room o Explains menu o Takes orders o Oversees front and back waiters Back of the House Executive Chef In charge of all kitchen operations Designs menu Hires and trains kitchen staff Cost controls for the kitchen Key Personnel 1 Sous Chef a Prepares food during service b Organizes supervises operations of kitchen 2 Aboyeur a Calls orders to other cooks b Coordinates FOH BOH 3 Dish Personnel a Cleans dishes and kitchen b Takes out garbage 2 schools of thought on cleaning kitchen Management Responsibilities General Manager responsible for Day to day operations Decision Making Contact person for everything Works the most often hours Responsible for EVERYTHING in the restaurant 1 Have the cooks be responsible facilitates a sense of pride and ownership 2 Hire a cleaning service or use dishwashers avoids highly paid cooks from with equipment being on the clock Develops the operating budget Maintains cost controls Purchases all food and beverages Tracks all sales and responsible for keeping records Responsible for hiring training managing disciplining and firing employees Responsible for revenue collections What are the 2 primary functional areas in most restaurants FOH and BOH Learn each positions in BOH back of house and FOH front of house FOH Maitre d greets the guests and communicates with the chef Sommelier in charge of selecting the wine Headwaiter is responsible for the service in a particular area of a dining room Front waiters assist the captain BOH Executive Chef is in charge of all kitchen operations Dish people clean the dishes Sous Chef is second in charge Which are the specific areas considered as top priorities in
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