Exam 4 Chapters 19 20 21 and 24 Chapter 19 Restaurant Operations Introduction Styles of restaurants o Fine dining casual o Quick service restaurants QSRs o Fast casual a variation of QSR o Catering options o Noncommercial operations Management Priorities 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 Managers are concerned with maintaining the standards of the restaurant both the food and the service They must anticipate and keep up with changes in the marketplace failure to maintain standards or keep up with the changes loses in a loss of the customer base the source of revenue for the restaurant Organizational Structure Fine dining restaurants are organized in two operating areas o Back of the house BOH or kitchen operations o Front of the house FOH or the dining room and all non kitchen areas General Manager oversees both areas and both areas must communicate and work seamlessly with the other for a restaurant to succeed The staffing system is largely based on the brigade system developed by Escoffier see picture below where each worker or station is assigned a specific set of tasks Within this structure each position is training for the other position above giving the opportunity for advancement 1 Front of the House FOH Ma tre d Responsible for the overall management of service o The host who greets guests upon arrival and often handles reservations o Trains service personnel o Works with the sommelier to select wine o May work with the chef to develop the menu o During service they are the liaison between the front and the back of the house Front of the House FOH Sommelier The sommelier is in charge of selecting and purchasing wine as well as the proper receiving and storage of the wine He she may also be in charge of all alcoholic beverages purchasing for the establishment as well as training the service staff on proper beverage service techniques Front of the House FOH Service Staff The headwaiter is responsible for service in a particular area of the dining The Captain runs one area of the dining room o They explain the menu and any specials to the guests and take their room orders o If there is tableside cooking or food preparation to be done it will be done by the captain o The captain also oversees the front and back waiters Front waiters assist the captain o They provide utensils and plates when needed and bring out the food Back waiters are responsible for the most basic of customer needs o They fill waters bring bread and butter clear dirty dishes from the table and do other general tasks Back of the House BOH Executive Chef The executive chef is in charge of all kitchen operations This person o Designs the menu o Hires and trains the kitchen staff o Is responsible for purchasing and portion cost control for the kitchen o Sets presentation safety and sanitation standards for the kitchen o They are often the star attraction 2 o Their reputation alone is enough to draw customers to sample Back of the House BOH Key personnel their creations Below the executive chef is sous chef literally the under chef The sous chef o Participates in the preparation of food during service o Organizes and supervises the operations of the kitchen This person also usually takes on the role of the aboyeur barker or expeditor o They call the orders to the other cooks o Tells each one when to begin cooking or fire each dish o Brings all the items together to go out to the table o Directs the front waiter as to the proper destination Back of the House BOH Station Chefs Saucier saut sauce station Poissonier fish station Grillardin grill station Friturier fry station R tisseur roast station Potager soup station L gumier vegetable station Garde manager pantry station Boucher butcher station Tournant swing cook P tissier pastry chef Confiseur candy and confections chef Back of the House BOH Clean up Dish Staff Dish staff s responsibilities o Providing chefs with clean cookware throughout service o Ensuring the cleanliness appearance and sanitation of all china silver and glassware o Keeping the kitchen clean removing garbage and cleaning the floor Management Responsibilities They are responsible for o Day today operations and decision making for the restaurant o They are the contact for everything having to do with the restaurant including marketing activities suppliers lawyers accountants contractors insurance and bankers Knows the ownership s long term goals and works to accomplish those 3 They are the key holder to the establishment meaning he puts in the most hours They are accountable for everything in the restaurant o Develops an operating budget and are responsible to operate within that budget o Responsible for one of the most important tasks cost control Cost control is the term for the measures and standards put in place to ensure that the establishment is profitable Major component of cost control in the restaurant is the purchasing of food beverage and non food products As manager you track all sales and are responsible for keeping records both for accounting and tax purposes You track food costs the amount the restaurant paid for the food as a percentage of the selling price of the food and periodically analyze the menu to assess the performance of each menu item Also responsible for o Hiring training managing disciplining and firing employees o You also create the schedules Many duties can be shared among managers and typically become the responsibility of those they directly affect For example the executive chef usually assists the manager in o Developing purchasing specifications for the food o Purchasing of food items for the kitchen o Ensuring freshness safety and availability of the inventory Careers The life of a restaurant is not for everyone The hours are long and the job is difficult It requires someone who happily serves others works well with employees and the public is well organized and can coordinate many activities simultaneously Despite technological advances the restaurant industry is still very labor Managing a restaurant is also more difficult than other areas due to its intensive typically low profit margin The career can be extremely rewarding with rapid advancement possible and salaries competitive with other industries Chapter 20 Food Service Segments Commercial and Noncommercial Foodservice Commercial foodservice operations typically
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