HFT1000 GONZALEZ STUDY GUIDE FOR EXAM 3 CHAPTERS 19 20 21 24 Chapter 19 Restaurant Operations Restaurants generally have low profit margins Management priorities Financial matters all aspects Maintaining quality standards In both service and food Anticipate and stay current Markets change quickly Failure to keep up loses customer base and revenue Organizational structure Fine dining restaurants are organized in 2 operating areas Back of the house BOH or kitchen operations 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 The staffing system is largely based on the brigade system developed by Escoffier FOH Maitred Responsible for all aspects of service Specific 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 front and back of house FOH Sommelier Primary duty is to assist guests with choosing wine may serve it also May also be in charge of all alcoholic beverage purchasing for the establishment Other wine duties include Selects Purchases Receives Handles storage FOH Service staff Captain runs one area of the dining room Explains menu and any specials too guests Takes their orders Captain does any table side cooking Oversees the front and back waiters Front waiters Provide utensils plates and bring the food Back waiters Fill waters bring bread butter clear dirty dishes BOH Executive chef In charge of all kitchen operations Specific duties include Designs menus 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 Chefs reputation alone is enough to draw customers to sample their creations BOH Key personnel Sous chef Prepares food during service Organizes supervises operations of kitchen Role of the Aboyeur expeditor Calls orders to other cooks Coorinates FOH BOH Brings it all together to go out to the table 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 manager pantry station Boucher butcher station Tournant swing cook Patissier pastry chef Boulanger bread baker Confiseur candy and confections chef BOH Clean up Dish persons Responsibilities inclue Clean cookware for chefs throughout service Clean all china silver glassware Clean kitchen and floors Remove garbage Management responsibilities Responsible for Day to day operations Decision making Contact person for everything All professionals and vendors Works toward accomplishing owner s goals Relays info between owners and employees Being the key holder means he she often works the most hours Accountable for everything in the restaurant Operating budget Develops and tries to operate within it Cost controls are key responsibility Tracks all sales Keeps all records Analyzes performance of menu items Human resources Hiring Training Managing Disciplining Terminating 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 the availability of the inventory Careers The life of a restauranteur 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 intensive Managing a restaurant is also more difficult than other areas due to its typically low profit margin The career can be extremely rewarding with rapid advancement possible and salaries competitive with other industries Chapter 20 Food Service Food service is split up into 2 broad types Commercial These are restaurants Operate with premise to create revenue Operations are broken down into 3 categories Quick service Also 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 through and pay before they consume Target individuals who are looking for a meal at a value and have a limited amount of time to spend Casual dining Initially created to cater to needs of middle class looking to enjoy going out to eat and being served at a decent price Promotes a casual relaxed atmosphere to dine in Casual dining restaurants may revolve around a certain theme such as seafood or Italian Fine dining upscale restaurants Sometimes referred to as white table cloth restaurants High level of service delivery the price tag is expected Restaurant d cor conveys the superior dining feeling Price tag is expensive Non commercial Separated into 2 types of classifications Self operated Contract foodservice Primary goal is not to generate revenue Other foodservice areas Hotels Often operate with extended hours May also have different levels of menus and have special limited menu to meet the needs of room service Profit margin is typically lower than non hotel restaurants Country clubs The overall types of foodservice concepts that are available include a grill an upscale type restaurant a banquet and a snack bar Airlines and airports Airlines adjust the availability of foodservice on the planes forcing airports to make adjustments Experience change after 9 11 Cruise ships Dining on cruise ships offer variety Typically known for all you can eat option and wide variety These dining options are typically associated with an all inclusive package Various types of themed restaurants Convenience stores or grocery stores Convenience stores such as Wawa and Sheetz are offering made food to order food items that are putting them in direct competition with traditional restaurants The levels of foodservice range from snack machines to restaurant option Tourist attractions zoos museums sporting events and theme parks New Commercial Options Hybrid Referred to as fast casual restaurant that combines quick service and casual dining Noncommercial Operations Noncommercial or on site
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