Exam 4 Study Guide Chapter 17 Examination of commercial and noncommercial food service Commercial operations o Revenue generating establishment o Typical commercial establishments are referred to as restaurants Noncommercial operations o Self operated o Contract food services o Institutional on site operation Food service within commercial operation 3 Basic Types o Quick Service o Casual Dining o Fine Dining Quick Service Fast Food o Also referred to as limited service restaurant o Order at counter or drive thru Casual Dining o For the middle class that enjoy the activity of going out but don t want to pay for upscale dining o Many revolve around a certain theme Ex Seafood Red Lobster or Italian Olive Garden Fine Dining Upscale o Sometimes referred to as white table cloth restaurants o D cor itself helps to deliver the feeling of superior dining o Expensive may exceed 100 per person Hotel Food Service Country Club o Often operated extended hours to serve the customer on the property o Profit margin is lower than that of a typical restaurant o Various types of food service o Grill o Upscale type restaurant o Banquet department for special events o Snack bar or cart of some kind Airports food available o Airlines decreasing food services on flights so airports have made o Each airport across U S does things differently o Offer quick service and casual dining areas in the terminals o Experiencing a change in operations due to new security restrictions o Experiencing increase in customer usage because of new security guidelines that require passengers to arrive 2 hours before flights Cruise Ships o Known for all you can eat options associated with all inclusive packages that cruise lines offer o May find various themed restaurants such as Chinese or Italian o May find a variety of dining styles ranging from casual to upscale Food Service at Tourist Attractions o May resemble cafeteria style food operations that rival the best fine dining establishments in the country o Walt Disney World is a great example of an establishment that offers all types of food service options in one location Ranges from snack carts to very special high end dining This model is also being followed by many sporting arenas New York Yankees stadium for example Convenience Stores o Not just offering hot dogs and a drink anymore o Offering made to order food items that are directly in competition with traditional restaurant concepts Ex Wawa and Sheetz o Different levels of food services offered ranging from simple snack machines to dine in or take out options Hybrid Food Services o Fast casual Restaurant Combined quick service and casual Ex Stake n Shake Have the option of dining in but also may go through the drive thru or order at the Take Home a Sack counter Concept gives you higher quality food product served at the speed and efficiency of a quick service restaurant Combination of movie theater and restaurant Provide quality food while watching a newly released movie Meal tabs run between 10 15 per person Serve steaks made to order burgers and shrimp coctails o Cinema eatery Noncommercial Food Service Operations Hospitals o Operates for both patients and their visitors such as family and friends o Range from small food cart to cafeteria style dining o Food served to patients with special dietary needs Schools o K 12 Schools May not be as sophisticated as food service at college universities due to various food programs put in place at this level o College Universities Always changing to meet needs of students faculty and staff ARAMARK and Compass Group operate on college campus s but work to generate a profit o Has changed over the last decade to cater to preferences and trends that have become evident in commercial establishments o Presentation has changed to make enlisted people feel as if they are in a casual dining establishment o Growth in partnering with commercial establishments to offer more Military food options Correctional Facilities o Serving food that meets certain nutritional guidelines o Delivered in different ways including self serve salad dessert pasta o Food safety and sanitation becoming more evident o Outdated cooking methods being replaced with new state of the art and pizza bars equipment Chapter 18 Restaurant Operations Management Priorities Takes more than just a quality product to succeed in the restaurant business Management must remain focused on keeping costs within an operating budget as restaurants usually have a low profit margin Management is concerned with maintaining the standards of both food and service quality Failure to maintain standards or keep up with changes would result in a loss of customers the source of revenue Organizational Structure Organized into two operating areas o Back of the House BOH o Front of the House FOH o General Manager is responsible for both Staffing system is largely based on the brigade system developed by Escoffier o Each worker or station is assigned a specific set of tasks o Each position is training for the position above giving the opportunity for advancement Front of the House o Maitre d hotel shortened the maitre d is responsible for over management of services o Front Waiters it s ready o Back Waiters Back of the House o Executive Chef Host greets guest often responsible for reservations Trains service personnel works with sommelier to select wine may work with chef to develop menue Liaison between the front and the back of the house Wine Steward Responsible for selecting and purchasing wine for the Responsible for service in a particular area of the dining room Not necessary in smaller establishments o Sommelier establishment o Headwaiter o Captain Runs one area of the dining room Explains menu and any special to guests Takes orders Oversees front and back waiters Assist the captain Provide plates and utensils when needed and bring food when Responsible for the most basic of customer needs Fill waters bring bread and butter clear dirty dishes etc o Sous Chef In charge of all kitchen operations Designs menu Hires and trains kitchen staff Responsible for purchasing and portion cost control Sets presentation safety and sanitation standards for kitchen Star Attraction for the establishment Literal translation under chef Participates in food prep organizing and supervising kitchen operations Usually takes on role of expeditor Calls orders to other cooks tells them when to begin cooking a dish bring all items together to go out to table
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