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HMGT 1101 / Section D500
Professor John Richard Akana
jakana@citytech.cuny.eduMeta
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Chapter 6 informs us that we as a society spend about almost 50% of our food money on outside food(restaurants) and that is why the restaurant industry business is a multi-billion dollar industry that employs 12.8 million people. The legacy/history is due in a large part to the French(including the word itself), with important people that have left importance in the industry such as Mari-Antoine and August Escoffier. A successful chef employs 6 skills which are cooking, menu development, sanitation/safety, accounting, computer training, food trends & practices. In the development process of a restaurant, there are 5 key elements to keep in mind. They are 1.operating philosophy 2.Market 3.Concepts 4.Location 5.Ambiance, When menu planning, there are many factors that are taking into consideration and affect the final decision of the menu, these factors can range from nutritional values, needs/desires of guests, equipment to be used, capabilities of the cooks, pricing, and availability of ingredients. There normally are 6 main types of menus. Restaurants can be grouped into 2 main categories which are independent or chain owned. From there on they can fall into various types of classifications such as ethnic, fast food, fine dining, and casual just to name a few.
Chapter 7 tells us about who makes up the Front house and the description of their roles, the outline of management. It list the 7 step of table service and suggestive selling. Budget formulating and forecasting has 2 components which are Guest count and average guest check which is divided into 13 accounting periods. POS systems, kitchen display systems, and guest service solutions are part of the front house. Labor management, financial reporting, and personal digital assistants are very important to the back of the house. Staffing/scheduling, training and development are important to the success of a well run kitchen, as well as the managers involvement and employee recognition. Product specification, Par Stock and purchase order are 3 important factors to keep in mind when making food(inventory) purchases. FIFO is a important tactic to use to rotate food inventory to ensure all products are used before its sell out date. Fixed cost and variable cost tend to make up what a budget will look like. A balance sheet and income statement help organize restaurant accounting.
Chapter 6 is about restaurant business. The restaurant comes from France and it means restore. The fact that we spend about 47.5% of our food dollars on take out and dining. There are many different types of restaurants in the world. People have their fast food places, favorites restaurant, diners and family restaurants.Also, there is the welcome restaurant offered by the staff, the decor and what that mood converts, and then even before people get to the food question of the menu. All these different types of restaurants have succeed and unique.
Chapter 7is about restaurants operations which is the front of the house. A general manager is in charge and responsible for the restaurant s production. The back of the house that us the kitchen manager. They are in charge of cooks, dishwashers, and expedites. The front of the house manager who watches busters, hostesses, and waiters. All of these managers need to work together to keep the business success. If people without teamwork, they might have an unsuccessful business.
Chapter 6 and seven introduce the restaurant business and management chapter 6
begins by explaining what a restaurant business has to offer to society such as
relaxation enjoyment and a place for families to bond The chapter also explains
trends and certain specifics that chef should practice in order to be a good
cook it’s up to you later moves onto explaining how to develop a profitable and
successful restaurant with goals and objectives’s it also explains the market
and Hounsou and put that in a person’s vision when choosing to start a
restaurant there are certain things you should look for that being location
types of people Ambiance and other accommodations. A person should also keep in
mind the menu planning and amounts of food and listings they will will need in
order to maintain a restaurant also the type of restaurant that you would like
whether it be fine dining for celebrities a steakhouse, casual family dinning or
does it have a theme to it.
Chapter 7 identifies the several positions of
running a business for example the front of the house and the many positions
that are to be kept to run part of the business. It also explains forecasting of
a restaurant whether it be the number of guests and sales to happen through the
week month or following year. Later moves on to explaining the different types
of services to offer to guests and then moves onto explaining the systems inside
of a restaurant for example point-of-sale systems and systems for managing
orders and monitoring the kitchen. Then it moves on to explain the back of the
house for the restaurant system and all the positions that are required in order
to keep the system running properly. You should also keep in mind of food
production and your employees and making them feel important so that they may
put more effort towards their job and keep a positive vibe running in your
business. A business owner should also keep in mind certain details when it
comes to purchasing the items such as where they come from who are there vendors
and how will the items be handled also the items should haveA specific system
when it comes to receiving items and storing them in your restaurant and also
learning how to budget specific item so that you have an even amount for any
dish that you are planning on serving in your restaurant you should keep in mind
the leasing and the expenses to pay for the property that you are using for your
restaurant and how you will manage to pay the rent depending on where you’re at
it finishes speaking on different types of trends to keep in mind when it comes
to owning a restaurant.
Chapter 6 informs us that the restaurant business is a multi-billion dollar business that’s employing 102.38 million people. North America received majority of its culinary legacy from France through 2 main events, the French Revolution in 1793 and when Thomas Jefferson became president in 1784. Nouvelle cuisine is a lighter cuisine that utilizes more natural flavors and ingredients. Chefs require additional management skills, a strong culinary food foundation and multicultural cooking skills and strong employability skills. One of the most crucial things to know about the industry is it’s a team effort, you cannot do it alone. The philosophy of the owner is the heart of the enterprise, this represents the way the company does business. The atmosphere that a restaurant makes has both immediate conscious and unconscious effects on guests. The menu is possibly the most crucial ingredient to the restaurant’s success. The majority of ethnic restaurants are family owned and operated and sprang up to cater to tastes of various ethnic groups. Many theme restaurants are a mixture of a sophisticated specialty and several other types of restaurants. The pizza segment grows continuously due to delivery services. Sandwich restaurants are a popular way for entrepreneurs to enter the restaurant business. Trends in the restaurant business include demographics, a new focus on Las Vegas, branding, more points of service, alternative outlets, shared locations, globalization, and diversification within various dining segments.
Chapter 7 informs us about the front of the house and their functions, restaurant forecasting, service, types of restaurant service, suggestive selling, food production, employee recognition, purchasing, receiving, storing, issuing, budgeting, restaurant accounting, operating ratios, lease and controllable expenses, restaurant manager job analysis, and recycling. The host is responsible for greeting guests and the rotation of arriving guests among sections or stations. Guest counts or covers are the numbers of guests patronizing the restaurant over a given time period. The average guest check is calculated by dividing total sales by the number of guests. Quality is one area that sets one restaurant apart from its competition. The kitchen manager checks the headline cook’s order, which will bring the prep area up to the par stock for prepared items. Staffing and scheduling are crucial for the successful running of a kitchen. Production procedures relate directly to the recipes on the menu and amount of product on hand to produce the menu. The person ordering should never be the same person receiving. The purpose of receiving is to ensure the quality, quantity, and price are exactly as ordered. The operating or income statement includes sales, cost of goods, gross profit, labor and overhead expenses, and net profit. Operating ratios are industry norms that are applicable to each segment of the industry. At the end of the night in most restaurants, left over food, paper, bottles, and cardboard are typically thrown in the trash.
Chapter 6, the topic of restaurant businesses. It explains to us of how a restaurant runs. A restaurant is a place where we can relax and enjoy at, restore/refill our energy and fatigue. The origin of the name comes from the word restore in French. Chefs who works in restaurants needs to have a strong culinary foundation and knowledge. They need to have multicultural cooking skills and management skills as well, those are some great qualities to have. Cooking, menu development, sanitation/safety, accounting, computer training, food trends and practices for the new millennium are a must-know basic techniques and cooking principles for a good cook. The other fact is that, not everyone can do it alone and to make up for that flaw, a team is needed. There is many kinds of restaurant businesses out in the world, where there are cafes, pizzerias, chickens, bakery, hamburgers and may other sorts of foods restaurants that there can be so long there’s a menu for it.
Chapter 7 explains to us of how restaurants operates. Restaurants are usually run by a general managers, and/or a restaurant manager. There’s two main departmental branches, there’s the back of the house section and the front of the house section. Typically anyone who works in the kitchen is in the back of the house section whereas anyone who works in the dining room are located in the front of the house section. Bars’ works are in between the two houses. The front of the house is usually the face of the business or the mind as they are the ones who will greet the guests and show them around in the most pleasing ways and professional as possible. The back of the house is usually the hands of the businesses or the heart as they are the ones required to feed the guests and serve them with the best gratitude as they can possibly give. There’s a food cost control process that rotates and cycles repeatedly within and throughout itself. The process goes by menu planning -> forecasting -> purchasing -> receiving -> storing -> issuing -> production -> service -> sales -> food cost analysis and then back to planning, and the rotation is completed, the cycle repeats afterward.
Chapter 6 & 7 coincides with each other. Chapter 6 is an overall view of the restaurant business when developing a restaurant. While Chapter 7 gives an insight of what goes on inside a restaurant.
What we learn first about the restaurant business is that it’s a multi-billion dollar business because today society spends about 47.5% in dollars eating out. Developing a restaurant involves having a philosophy, which involves the owner’s heart for the business. A market plan to determine what type of guest will visit your restaurant and how to appeal to the neighborhood where you reside. A concept to be successful works with the market plan to create the type of restaurant with the guest in mind which fits in with the location also, because the location appeals to the target market. Location can determine sales because criteria like accessibility, zoning, demographics, etc play a huge role. Last but, not least ambiance is the atmosphere the restaurant creates, consciously by how the guest reacts to the ambiance, unconsciously by lighting, music, and furniture affects the guest. The most important ingredient being the menu because the menu determines the reason people come to eat and how much you need to buy for the restaurant. The books states “The restaurant business with the right location, food, atmosphere, and service is going to get a good market share and make a good return on investment”. Also, determining what class of restaurant you will be running individual or chain restaurants, which could be for fine dining to fast food.
Chapter 7 describes what goes inside a restaurant. Roles in a restaurant are broken up general manager followed by front of house to back of the house. Front of the house consist of hostess and servers and the back of the house consist of cooks, prep cooks, dishwashers, etc. To have an successful business restaurants must have a food cost control process which consist of menu planning, forecast which is budgeting sales and cost for years. It has two components guest counts and average guest check. Next is purchasing by establishing a standard product and keeping it in stock, which works with receiving, storing, and issuing, that makes the sure the product is good quality, exact price, authorized and has a stock rotation also known as FIFO (First Out). Then, there is food production which is really important because is based on volume of business. This involves the back of the house, the kitchen manager who checks par stock and prep work of the cooks, the kitchen making sure popular items are set up for customers, scheduling, staffing, training, and developing the kitchen, making sure products for certain items on the menu are stocked up( production sheets), and management doing follow-ups. Next, is service which works with front the house where servers are held with a degree to ensure good quality service, it also works with sales because servers sometimes do suggestive selling by recommending foods and beverages to increase sales. Lastly, food cost analysis which finds the total cost of ingredients to calculate the cost for the dish. In the end it gives us good information to keep in mind when going into the restaurant world.
Chapter 6 Is about the restaurant business. A Restaurant is a place to relax and enjoy the company of family and friends. The restaurant business takes 47.5% of our food Doller’s away from home. The business employs 12.8 million people. The word restaurant comes from the french word meaning restore. The chapter also talks about Best trends and practices that a chef will need to be successful. You will basic techniques to be a good cook. Developing a restaurants also takes a couple of operating skills and knowing what your market is and location and ambiance is also very important. operating goals and objectives also is part of having a successful restaurant business. Menu planning is should be based and desire of the guest you want to attract. There are different types of restaurants for different types of dining such as family restaurants , casual dining, steak houses, celebrity restaurants , fine dining and much more.
Chapter 7 speaks on how the restaurants operates and who are the people at the top running the establishment. Restaurants are ran by general managers/ restaurant managers. There are several positions that are very important to the success of the business. Also there are financial parts of the business. Knowing who you are buying your product from and how much is being spent is key to ensuring you are not spending more then what you are making. Handling of the food, making suggestive selling and adding on to meals can increase your sales. Serving quality food and having the best services for your customers is ideal for making a business run smoothly and successfully.
Chapter 6 is all about the restaurant business. The intended reasoning for the creation of restaurants, the history and trends of different cuisines and practices. Restaurants are a place meant for you to relax and enjoy the company of family and friends while enjoying good food and drinks etc. the restaurants are a multi-billion dollar business that employees more than 12 million people. The French revolution was actually the cause of so many great French chefs migrating to North America, because so many of them lost their jobs. Mari- Antoine Careme is credited as the founder of classical cuisine and August Escoffier has made many contributions as well. Bechamel, Veloute, Espagnole, tomato and hollandaise are considered the “mother sauces”. Besides cooking a chef must have a strong culinary foundation, you should have multicultural knowledge and be able to adapt to different trends and environments. Amongst all of these things you must also be a team player. When you have an idea to start a restaurant, there are many different factors that come into play. You must think of the type of menu you want, who will be your target consumers? Your location is very important, will he people in that area be frequent visitors of your establishment? 47.5% of our society’s monies is sent on buying outside food. You need a good return on your investment. Your rent should be between 5-8% of your sales. You must consider all things, how does your establishment make people feel? Is to too dark and gloomy? Bright? Is it in a place that’s hard to find. When it comes to the menu you have to know the capabilities of your employees. Your menu can’t be so far fetch and elaborate that your cooks cannot successfully prepare them. The whole idea is to provide exceptional service in return for the financial gain of your investment.
Chapter 7 is about the restaurant operations. Font of the house includes everything from the view of your restaurant to the first staff members that customers come into contact with. First impressions are everything. Depending on the size of restaurant determines the amount of positions that need to be filled. How many managers will you have and what departments and people will under that person. What systems will be needed for the front and back of the house to ensure that everything can go as smoothly as possible. Point of sales, kitchen systems, wireless POS, labor management, and financial reporting are some just to name a few. Your restaurant has to set you apart from others. If your known for fast great service, your food line is the reason. Equipment is set up to the size of your kitchen. The size of your kitchen also plays a role in your menu. Your staff must be able to prepare everything, they need the equipment, the space, and the know-how. Food costing, fixed cost, variable cost, your suppliers are things that the manager must know. What is the best method to ensure that food is being used within expiration dates, the FIFO method is what’s used.
Chapter 6 and 7 tells us about restaurants. In 6 it explains that the restaurant is a place to relax and enjoy the company of family and friends and to restore energy. The word restuarant came from the French word meaning restore. The culinary legacy from France to North America was gained through the French Revolution 1793. Chefs need a strong culinary foundation. There are many types of menus. A fine dining restuarant is one where a good selection of menu items is offered. Quick serve or fast food restaurants offer limited menus. In Chapter 7 it tells us about the restaurant is run by a General Manager depending on size and sales volume there may be more managers with other responsibilities. The host or hostess is part of the front of the house service that includes point of sales, kitchen display service and guest service solutions. There are many types of restaurant forecasting and services provided. The kitchen manager checks the head line cook’s order. The cooking line is the most important part of the food production. An important aspect of the back of the house management is employees recognition. Recycling at the end of the night in most restaurants placed in the trash.
The restaurant operating philosophy represents the way the company does business. The location should appeal to the target market. The atmosphere that a restaurant creates has both immediate conscious and unconscious effects on guests. Classifications of Restaurants involve Fine Dining, Celebrity Restaurants, Steak Houses, Casual Dining and Dinner House Restaurants, Family Restaurants, Ethnic Restaurants and Quick Service/Fast Food Restaurants.
In restaurant front of the house, the hostess, host, or greeter is responsible for greeting the guests and the rotation of arriving guests among sections or stations. The cooking line is the most important part, the size of the kitchen and its equipment are designed according to the sales forecast for the restaurant and the menu. The kitchen is also set up according to what the customers prefer and order most frequently
In Chapter 6 we learn about The Restaurant Business. A restaurant meaning restore in French, is a place where friends and family come together to enjoy each other’s company over good food. Many people enjoy restaurants, in fact 47.5% of the average person’s dollar goes to food outside of their home. The restaurant biz also employs 12.8 million people a year! Withing the culinary world their are five mother sauces. They are BĂ©chamel, Tomato, Hollandaise, VeloutĂ© and Espagnole. From these five several sauces are created. There is a cuisine called Nouvelle which is lighter and uses simpler ingredients than most dishes. To cook Nouvelle dishes you’ll need aids of processors, blenders etc. Kinds of restaurants include Family restaurants, Celebrity restaurants, Steak Houses, Casual Diners, Fast Food restaurants, Ethnic/Culture focused restaurants, Theme restaurants and Pizzeria’s as well as Sandwich shops. They all can succeed when they accomplish a great ambiance, location, concept, marketing and menu planning.
In Chapter 7, we continue with Restaurant Operations. The chapter starts with Front Office where the employees that includes anyone from the bus person to the hostess. In restaurants there is something called “Curbside Appeal” that means that the front of the restaurants must look amazing in order be attractive and welcoming to possible customers. Just like hotels restaurants forecast, where they project sales and costs for the following weeks ahead. This is done by the General Manager or Restaurant manager. Of course, hospitality service is key in running any establishment. Quality service is usually what sets on restaurant apart from the others. With front of the house systems there are also back of the house systems. These systems include Labour Management (Human Resources) Wirless POS systems that send orders directly to the kitchen, Financial Reporting and Digital Assistants that can staff schedule and develop training for employees. There is also purchasing, issuing and storing systems for food and possible dishes in serving customers.
Restaurant a french originated word meaning restore. It has since become a big industry. We spend almost 50% of our food money on restaurants as a society. In North America out food is heavy French influenced. In opening a restaurant the first thing that is needed is a menu. The menu will determine the type of food the restaurant serves, price of the items, and target customer. There are many types of restaurants including fine dining , theme restaurant, family restaurant, fast food restaurant, specialty food restaurant, bakery’s,and cafes. In a hotel the front of the house is very important,if not the most important. They are the people that the guest will have contact with from before they arrive to the hotel to the moment they check out. The food and beverage department is very similar is to the front desk department, they both have a front operation and a back office. The restaurant’s front operation includes the POS (point of sale ) system , lite have display system, and guest service solutions. The back office includes the wireless POS system and labor management.
Explained in Chapter 6 and 7 is the business and operations of a restuarant. In french restauraunt means to restore and is a place where family and frienmds come together as one to satisfy themselves with food. It is a fact that 50% of our currency is spent on outside food. 12.8 million people are employed in the business during the year. Thier are five Mother sauces such as Bechamel, Tomato, Hollandaise,, Veloute and Espangnole. From thje five many sauces are created for the great taste. Nouville a cuisine created uses lighter ingredients than other dishes. Types of Resauraunts are Family Restauruants, Celebrity Restauraunts, Steak Houses and Casual Dinners, Fast Food Restauraunts, and Ethnic/Cuture places, and many more, but they all succeed by thier own location, menu-planning, marketing, concept, and ambiance. In the operations a Front office includes a busman all the way to a hostess. A Curbside Appeal is needed to show the guest in the front that this is where you want eat. The general manager of the establishment projects the forecast or how much will be made during the year and so on. Quality management is the key to success and as well as the front house, the back house gives as much input such includes the Labour management which send messages to the kitchen, Financial reporting and Digitally to schedule and traiin the staff. Also, pstoring systems for the food and purchasing items are included when serving the customers.
Chapter 6.
The Restaurant business is very welcoming. It opens its doors to people from all over. It is a place to relax, mingle, to gather and to explore. There are many with credits to creating and introducing different types of cuisines and cooking methods to the world. Every chef and creator opens the door for the next. Whether they are revamping a previous method or totally introducing something new. Every exploration strengthens and brightens the food industry. Developing a restaurant is not easy. You want to introduce people to your skills and background but you also want to ensure what you introduce will be accepted and enjoyed by the people around you. The neighborhood, community and sometimes change of times can be the result of a good idea gone bad. The mission is always to introduce something new or to bring a new twist on something old. Oldies but goodies are loved and welcomed everywhere no matter how many times it is reintroduced. If the ambiance is right and it fits the cuisines and whole aura of the place, you will be in business for awhile. Always better to stick with what works. Menu, staffing, setting all has an important role in the look and feel of the restaurant. The idea is to make the customers happy. Customers will come from all walks of life, often looking for something different. Menu changes is always a good way to spruce up the restaurant. Keep some goodies but oldies on there and add seasonal or holiday items. No matter the restaurant everyone changes it up for the different seasons.
It is always important when owning a restaurant to pay attention to both sides of the line :), The front of the house has a dutie to keep, they are the eyes and ears of the establishment. They represent the look of the restaurant, having a well rounded manager will keep the front of the house staff in line, clean and knowledgeable. The back of the house staff is the heart of the kitchen, they keep food hot and coming. They are the ones ensuring meals are cooked properly and represent what the owner would serve their guests. The back of the house also ensures tables are cleaned to keep the turnover rate going. Restaurant service is everyone’s job. Everyone under that roof is responsible for service. The kitchen manager helps to ensure that staff is on site and is able to help make service run smoothly. A good way to keep staff happy is to recognize them for their hard work. Everyone has a job to do but it is always nice to know that someone sees how hard you are working. Keeping food cost and purchasing cost down is a constant battle in the restaurant industry. Prices for food fluctuate throughout the year and seasons. Farmers that do well one year do not always do well the next. It is always a good idea to have many baskets open. In the end having a good cuisine, menu options that suit the majority and a theme that will bring in people is the only way to succeed in the business.
Chapter 6 states a restaurant is a place to relax and enjoy the company of family and friends and to restore energy. Restaurant comes from the French word restore. Restaurant business is really big and good thing is there is a lot of people employed about 13 million in regards to restaurants. It was interesting how we started our culinary industry in USA one main reason the French revolution and Thomas Jefferson brought a French chef over to white house when he became president. In this chapter talks about couple things to follow up on that would make you become a good cook. One main thing mentioned in this chapter 6 is the restaurant business is a team effort cannot be successful doing it alone. To develop a restaurant you need to brainstorm certain things such as what market you are catering to, what concepts you have, your location of restaurant and ambiance. Operating a restaurant the owners look for a certain niche that would patronize the restaurant. Stated in chapter 6 the restaurant business will make a good return on investment if the food, atmosphere, and services are good. Chapter 6 talks about what your rent / lease should cost you and how the location should fit things like demographics, area, and zoning. Same goes for the restaurant ambiance it should have a good conscious reaction on guests. There are many different types of menus such as “a la carte menus, du jour menus, tourist menus.” A thing to consider when you plan a menu is the needs and desires of guest price and pricing strategy, menu analysis. You could classify restaurants into categories such as fine dining, celebrity restaurants, steak houses, casual dining and Dinner house restaurants, family restaurants , ethnic restaurants, theme , quick service , fast food , hamburger , pizza , chicken and sandwich restaurants , bakery café . there are trends in restaurant business as it is a really big market trends change from time to time.
Chapter 7 talks about the front of the house, people considered the front of house could be hostess or bus person anyone that interacts with a guest. Managers usually run the business depending on size might be more than one manager. Host is one who usually greets and seats people. Servers are who take orders and tell you about what they have to offer you. There are seven steps of table service that the servers follow they servers are required to be neat clean and organized. Some strategies used to forecast business. In this chapter it mentions how you should always suggest that way guest can spend more, through experience the servers get better at up selling. There are different systems that help operate in a restaurant. Producing the food could have many factors for example size of the kitchen staff, scheduling, training and development. The food cost control process is what could give an idea how your business can do financially. Chapter then talks about the correct way to process the food you receive, storing it properly with using methods such as FIFO. Owning a business which requires you to always purchase products requires budgeting. You also need an accountant for the business, a lot of numbers to deal with. You also need to know ratios like food cost percentage, contribution margin, labor cost percentage, prime cost, and beverage cost percentage that will help calculate the expense and profits of the business. The lease of your business shouldn’t be more than 5-8% of sales.
Chapter 6 talks about restaurant business. There are many types of different restaurants around the world. Many which include convenient fast food places, favorite restaurants, diner, and family restaurants. Today most of our money in our wallets goes into eating. Restaurant originates from the world restore in French. A lot of people dine outside to relax and help them relieve stress from everyday activities. Restaurant chefs also need many skills. Some of theses skill are being able to cook multicultural dishes and good management skills.
Chapter 7 talks about the operations of the front house in a restaurant. The front house of the restaurant is a manager who watches waiters and hostesses. Some of the functions that operate throughout the front house is food suggestions, storing, issuing, receiving, budgeting, bookkeeping, and etc. The kitchen manager is in charge of the back house. In the back house they are responsible for the food production. There are also dishwashers which help expedite the operation.