Exam Two Study Guide Intro to Hospitality 11 17 14 Chapter 19 Describe the various departments and positions within a restaurant o Fine dining casual o Quick service restaurants o Fast casual a version of QSRs o Catering operations o Noncommercial operations Small mom and pop stores dinners to eat at Create an organizational chart illustrating the structure of the restaurants management team and employees o Fine dining two operating areas back of the house kitchen front of the house dining room the general manager oversees both areas o See chart of staffing system Identify functions and responsibilities associated with management positions o FOH Ma tre d hotel responsible for all aspects of service Special duties include greets guests upon arrival handles reservations trains service personnel works with sommelier selecting wine may work with chef developing menu During service he she is the liaison between the front and o FOH Sommelier primary duty is to assist guests with choosing back of the house wine may serve it also handling storage for the establishment o FOH Service Staff Other wine duties include selects purchases receives May also be in charge of all alcoholic beverage purchasing Captain runs one area of the dining room Explains menu and any specials to guests takes their orders captain does any tableside cooking oversees the front and back waiters Front waiters Back waiters Provide utensils plates and bring the food Fill waters bring bread butter clear dirty dishes o BOH Executive Chef in charge of all kitchen operations Specific duties include designs menu hires and trains kitchen staff purchasing cost controls for the kitchen sets presentation safety and sanitation standards Often the star attraction for property may make appearances in dining room chef s reputation alone is often enough to draw customers to sample their creations o BOH Key Personnel Sous Chef Prepares food during service organizes supervises operations in of the kitchen Role of the Aboyeur Expeditor Calls orders to other cooks coordinates FOH BOH and brings it all together to go to the table o BOH Station Chefs Saucier saut sauce station Poissonier fish station Grillardin grill station Friturier fry station Rotisseur roast station Potager soup station Legumier vegetable station Garde manger pantry station Boucher butcher station Tournant swing cook Patissier pastry chef Boulanger bread baker Confiseur candy and confections chef o BOH Clean up Dish persons o Management responsibilities Responsibilities include clean cookware for chefs throughout service clean all china silver glassware clean kitchen and floors remove garbage Day to day operations Decision making Contact person for everything all professionals and vendors hours Works toward accomplishing owner s goals relays info between owners and employees Being the key holder means he she often works most Accountable for everything in the restaurant Operating budget develops it tries to operate within it Costs controls are key responsibilities 9tracks all sales keeps records analyzes performance of menu items Human resources hires trains manages disciplines terminates 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 developing purchasing specifications for the food purchasing of food items for the kitchen ensuring freshness safety and availability of the inventory Chapter 20 establishments To differentiate between commercial and noncommercial food service o The typical commercial establishment is referred to as a restaurant o Noncommercial establishments are typically separate into two types of classifications referred to as either self operated or contract foodservice o Commercial operate with the premise that they will be a revenue generating establishment Broken down into 3 different categories 1 Quick service 2 Casual dining 3 Fine dining upscale restaurants o Noncommercial institutional on site foodservice outlets whose primary goal may not be to generate revenue To understand the different types of foodservice available within the commercial sector of foodservice o Quick Service o Casual Also sometimes referred to as limited service restaurants Primary function is to provide a limited number of food items in a very short period of time Typically order their food at a counter or through a drive thru and pay for it before consuming it Target individuals who are looking for a meal at a value and have limited amount of time to spend in their establishment Initially created to cater to the needs and wants of the middle class looking to enjoy the activity of going out to eat and being served without the high price tag associated with upscale restaurants Promotes a casual relaxed atmosphere to dine in Casual dining restaurants may revolve around a certain theme such as seafood Red Lobster or Italian food Olive Garden Sometimes referred to as white table cloth restaurants High level of service is delivered and expected D cor itself helps to convey the feeling that a superior dining experience is about to happen Rather expensive o Upscale Fine Dining To discover new types of foodservice operations emerging within the commercial sector of the foodservice segment o Other Areas foodservice establishments may also be broken down into different areas Hotels slightly different than typical restaurants they often operate with extended hours to serve customers They may also have different levels of menus special limited menu for room service Hotel restaurants have a low profit margin compared to other restaurants Country Clubs include a grill upscale restaurant banquet department for special occasions and a snack bar or cart Airports airlines continue to adjust the availability of foodservice onboard their aircraft forcing airports to make adjustments Restaurants at the airports are also making changes due to 9 11 Cruise Ships known for their all you can eat option These dining options are typically part of an all inclusive package that many ships offer Aboard the ship one may find various themed restaurants as well Convenience stores or grocery stores allow people to grab a quick bite such as a hot dog or beverage Some locations offer made to order food items that are putting them in direct competition with traditional restaurant concepts Convenience stores range from snack machines to very large stores that offer a restaurant option
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