Danielle Sheridan
Chapter 6 Summary
On average, we spend almost half of our food money on eating away from our homes. Restaurant originates from the French word meaning to restore, which is basically what a restaurant is set out to do; restoring our energies in good company of our friends and family. Classical cuisine is accredited to Mari-Antoine Carême and August Escoffier. Nouvelle (New) cuisine tends to be lighter and prepared simply with more technological equipment such as blenders. To be a good cook, one must realize that it is not a solo job, that it is a team effort to succeed. When choosing a location for an ideal restaurant, the lease of the space should be about 5-8% of the total sales. Unfortunately, since so many Americans tend to drive to restaurants, on top of the food waste restaurants have, this business is the largest emitter of greenhouse gases in the hospitality industry. There are many categories of restaurants: independent and chain restaurants, that could also be categorized into fine dining, quick service, ethnic and so on.
Chapter 7 Summary
A general restaurant would have 3 different managers that would be reported to: Dining Room and Bar Managers (2) which are in front of the house (guests will interact most with people that work in the front) and the back of the house which is led by the kitchen manager. Managers should have a strong knowledge in all area though to be successful. To forecast restaurant sales, 2 main components are needed: guest count (over a given period of time) and average guest check (Total sales divided by guest count). The cooking production line is the most important part in the restaurant business, needing restaurant forecasting to design a proper kitchen and storage space. Prep work is always done before the course options are open to guests. Even though sifting through garbage is not a fun or attractive task, the menial task is important to reduce trash waste and can help the restaurant’s budget.
A restaurant is a place to relax and enjoy the company of family and friends and to restore energy. The word restaurant comes from the french word, meaning to restore. Classical cuisine is based of french cuisine, and North America gained its culinary legacy from France. There are five main sauces for classical cuisine which are: Bechamel, Veloute, Espagnole, tomato, and hollandaise. Nouvelle cuisine is a lighter cuisine using more natural flavors with simpler preparations. Six skill areas that are necessary to become a successful chef are: cooking, menu development, sanitation and safety, accounting, computer training, food trends and practices. Working in the hospitality industry requires teamwork. There are things necessary to develop a restaurant: operating philosophy, market, concepts, location, and ambiance. Classification of restaurants include: main categories (independent and chain restaurants), and other categories such as fine dining, quick service, ethnic, family, dinner house, occasion, and casual.
In today’s restaurant, there is a hierarchy. Front of the house includes anyone with guest contact from the hostess to the bus person. Restaurant forecasting is formulating a budget that projects sales and costs a year on a weekly and monthly basis. When it comes to service today, quality is more important to american diners. Types of restaurant service are: american service and suggestive selling.
FOH systems:
BOH systems:
Food production is based on the expected volume of business. In a kitchen, staffing and scheduling are very important; as well as training and development. Production procedures relates directly to the recipes on the menu and amount of product on hand to produce the menu. Production sheets.
Maria Claris S. Pineda
HMGT 1101 – E507
Chapter 4 and 5 Summary
The director of food and beverage reports to the general manager and is responsible for the efficient and effective operation of the following departments: kitchen, catering, banquet, restaurants, room service, minibars, lounges, bars, and stewarding. An executive chef is in charge of the hotel kitchen. Some executive chefs are called kitchen managers. Financial results are generally expressed in ratios, such as food cost percentage and labor cost percentage. Capture rate is the number and type of hotel guest. The profit percentage on beverages is higher than it is food items, making bars an important revenue source. Bar efficiency is measured by the pour/cost percentage. Catering includes a variety of occasions when people may eat at varying times. Banquets: refers to groups of people who eat together at one time and in one place. Catering event order is also called banquet event order. The catering event order also mentions the guaranteed-number policy, which is the number of guests in the hotel will prepare to serve and will change accordingly. Manages the office and controlling the function diary. Practicing sustainable food and beverage operations can and does lead to a better bottom line. When operators save water and electricity, recycle, and purchase local produce, they help lessen the footprint at of the operation. Guests are increasingly aware of the importance of sustainable operations of a food.
Wine is fermented juice of grapes, and it can be classified in several ways. Light beverage wines are white, red, or rose table wines; they are still, which means there is no carbonation. Sparkling wines consists of champagne, sparkling white wine, and sparkling rose wine. Champagne goes through another fermentation inside the bottle itself, which is called methode champenoise. Champagne, by law, only comes from the champagne region of france. Fortified wines have brandy or wine alcohol mixed in for extra alcohol content, and they are sweeter than regular wines. Aromatic wines are flavored with herbs, roots, flowers, or barks; and they can be sweet or dry. The greeks received the vine from egyptians, and romans popularized wine in Europe. Wine labeling varies from country to country. Beer is a brewed and fermented beverage made from malted barley and other starchy cereals and flavored with hops. The term “beer” includes lager, ale, stout, and pilsner. Spirits are liquid that has been fermented and distilled. They are served straight or neat, mixed with water, soda, juice, or cocktail mixes. Whiskies is the generic name for the spirit that is first distilled in Scotland and Ireland centuries ago. It is made from fermented mash of grain to which malt, in the form of barley, is added. White spirits are gin, rum, tequila, and vodka. Other spirits are brandy, cognac, and cocktails. Cocktails are made by mixing two or more ingredients resulting in a blend that is pleasant to the palate. Night clubs are a popular place to go to get away from stresses of everyday life for a long time. Sports bars are geared toward a more diverse base of patrons. Coffee shops were created based on the model of italian bars.
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