Chapters 6 and 7 (due 10/28)

11 Responses to Chapters 6 and 7 (due 10/28)

  1. Johanna says:

    Chapter 6+7 Summary
    The whole culinary industry started in France. It’s a place where friend and family can come together to enjoy something in common, food. Two main events happened that brought culinary to North America. French Revolution in 1793 and when president Thomas Jefferson brought in a French chef to the white House. When owning a business, it can not be done by its self. It’s a team effort. The main objective of opening a business is not Money; it’s morals and values. There’s many factors to having a successful business; restaurant market, the concept, the location, and the ambience. Chapter 7, discuss the restaurant operations. For example, what happens front of the house. Front of the house is the first impression the customer gets. We are responsible for greeting and giving the best services. American service is a type of restaurant service. Food is placed onto plates of the kitchen, then brought to customer. To be able to run a successful kitchen, you need staffing & scheduling and training & development.

  2. Fathima M. says:

    Restaurant Business and Operations,

    The term “restaurant” which means restore was originated in France. Two legends that dedicated their life into the culinary business are, Mari-Antoine Careme (founder of classical cuisine) and August Escoffier. To become a successful chef, there are six things a cook needs to know. First and foremost, how to cook, develop menu’s, know rules of safety and sanitation, accounting, computer training and trending foods. Developing a restaurant can be difficult and that is why it’s a team effort. While developing a restaurant the owner has to keeping in mind about the operating philosophy, marketing, concepts, location and ambiance. The term “Operating Philosophy” is an expression of moral standards by which the company runs its business. Marketing a restaurant depends entirely on the support of the guests. The concept of a restaurant is also created by thinking about the guests. Concepts can differ between casual, formal, ethnic, children, family and many more. The location of a restaurant should fit its concept. Lastly, the ambiance of a restaurant which has to appeal to guests by choosing the right lighting, music, furnishing, etc. Operating a restaurant varies between the general manager, front and back of the house, which includes a kitchen manager, bar manager and a dining room manager. The front of the house is the greeter who is responsible of the rotation of guest arrivals and suggestive selling. Suggestive selling is when “servers introduce themselves and offer a variety of beverage… and invite guests to select from the menu.” The front of the house works on three systems, Point-of-Sale (POS) System (tracks food and beverage charges), Kitchen Display Systems (Video monitors that guides kitchen staffs on how long preparations take) and Guest Services Solutions (Applications that aids restaurants to develop successful relationships amongst their guests). The back of the house works on four systems, Wireless POS Systems (Digital assistants who sends orders to a kitchen), Labor Management (Resource modules to tracks information about employees), Financial Reporting (Data about the finances in a restaurant) and Personal Digital Assistants (Helps improve services provided by a restaurant). Towards the end of the night, restaurant staffs recycle leftover food, bottles, plates and cardboards.

  3. raymond says:

    The term “restaurant” which means restore was originated in France by Mari-Antoine Careme and August Escoffier. They had requirements of owning a restaurants. Owning a restaurant is difficult and time-consuming. To be the best and owning the best restaurant, the owner or manager must be able to keep everything organized and under control in any circumstances. Right when a customer walks through the door, the front house needs to be friendly and must greet the customers nicely. They need to bring the customers to their tables and make sure they have enough seats for the customers. The front house must be able to organize the customers who have a reservation and make sure all the customers are happy. If the customers are waiting for a seat they must know how to settle things quickly and make sure the customers won’t be upset. Then there are the kitchen side where they make the food and make sure the presentation and the taste of the food is amazing. They also must follow all the rules of safety for the customers. They have to be focused and make sure the food is served on time. Besides having a clean and efficient restaurant the location of the restaurant is a big thing. If a restaurant is opened on a big street with many people walking around there, while a restaurant is behind a dark ally would not get any customers compared to the open spaced one.

  4. Ellyn says:

    America’s rich culinary history is found to have French origins, when in the 18th century many French chefs came to North America for work and made many contributions to the cuisine. Becoming a good chef requires one to be willing to learn various important skills other than those involved in the kitchen. Among these are accounting, computer training, and observing food trends. A chef and restaurateur must also be able to cater to the local crowd and decide what would be the best food and type of restaurant to offer to the market. The building of a restaurant relies heavily on what customers want and everything should be built around how they will react to everything, even the smallest details like dining room lighting and music. Menus must be as clear as possible and note all charges and substitutions to avoid upsetting customers with uninformed charges.
    In order to have a successful business, the manager of a restaurant needs to make sure his whole team, comprised of the front of house staff and the back of house, are working efficiently. Each team may have their own manager, such as kitchen manager (BOH), dining room manager (FOH,), and a bar manager if the business has a bar. The front of house includes all employees that have direct contact with customers – from the host/hostess to bussers. The most important thing to remember for the front of house is NCO – neat, clean, and organized. Back of house requires the same standards and even more. Chefs and managers need to be well trained and strong leaders and teachers in order to train new employees. Working in the kitchen is difficult and often stressful, so It is very important that managers keep the work environment as positive as possible and recognize employees’ efforts and work. Back of house also includes finance, accounting, and purchasing people which may be the head chef’s job. The restaurant business is highly complex and sometimes tedious but customers enjoy going out for a nice meal on occasion.

  5. Roberto Thompson
    Chapter 6

    In chapter 6, we discuss how the restaurant business operates. The word restaurant comes from the French meaning restore. History has it that North America gained most of its culinary legacy from France through two main events. These are, the French Revolution in 1793, and in 1784, Thomas Jefferson spent five years as envoy to France, and brought a French chef to the white house, during his presidency. Two of the most notorious legends in classical cuisine are, Mari- Antoine Careme, and August Escoffier. Escoffier is known as the godfather of cooking, as he brought many contributions to cooking, and left behind an untouchable legacy. T6o be a good cook, one must understand the basic techniques and principles of cooking. In order for this to happen, there are six skills that are required to be master, cooking, menu, development, sanitation/safety, accounting, computer training, food trends and practices for the new millennium.

  6. Roberto Thompson
    Chapter 7

    In chapter 7, we discuss the operations of restaurants. The first, and main aspect of a restaurant is the attraction of the front of the house. This been said, a restaurant is run by the general manager, if the general manager fails to attract guest from the outside, the business is in jeopardy. They should always keep the restaurant looking attractive and welcoming. At the front of the house, there should be a hostess, or a greeter. The role of this position is to greet each guest with the proper manner. In recent history, some people may prefer a less formal yet professional approach in American diners. Around the world, many diners use the American diner system. This system is; food is placed onto plates in the kitchen, carried into the dining room, and served to guest. In contrast to the front of the house. The back of the house includes inventory control, food costing, labor management, and financial reporting features.

  7. Ras Gordon says:

    The Hospitality industry focus of Chapter 6 was the Restaurant Business and understanding the different types and characteristic of both chain and independent restaurants. As a society the amount we spend our food is spent away form home. Restaurant are multi billion – dollar industry that contribute a great deal to out nations economic and social well being. In a very general sense the restaurant business operating on a philosophy which includes, quality food, good value, and gracious service. Restaurants allow the possibility of bridging the gap between excellent food and social interaction. In order to achieve success a restaurant needs a combination of factors including the right location, food, atmosphere and service to attract a substantial market. A restaurant concept must also fit a needs of those it is trying to attract. Similarly to all these factors restaurants menu and pricing must match up with the target audience. The characteristics of independents and chains can be further broken down to fine dining, casual, dinner-house, quick service, family or ethnic however most can be classified into more than one category. Another interesting portion was the trends that are taking place within the restaurant industry, branding, globalization, and point of service have all be come more prevalent issues of the modern era an pertaining to restaurants success.
    Chapter 7 described the main roles in a restaurant operation which is divided into the front and back of house. The front of house being the point of sale or a kind of sales floor of the business, which guest come into contact with staff. Maintenance, hostess, bartenders and busser are vital to maintain a well functioning appearance. Servers aren’t simply servers as they are an often a wonderful weapon to increase sales. Suggested serving is often appreciated by guest and helps them to make a decision based on the little information given by the guest, bust this requires serves knowledgeable about both the menu and the customer. This of course isn’t the only way that boost revenue, on the front end however equally important is the efficiency of the Back of House. The back of house is generally the job of the kitchen manager or executive chef. This includes all that which the customers do not come into contact with, but nonetheless must be up to par. Cooks, expediters, dishwashers receiving etc all of these task are very important to the underline flow of business for a restaurant. This is where most restaurants this is where products are prepared, received, and properly stored and maintained. Most restaurants forecast business on a weekly to monthly basis. Their budget one that projects sales and cost for a year in consideration including the flow of guest traffic and the average of the guest check. Production of food is determined by the expected business for the next couple of days with peeping the kitchen layout in anticipation for expected volume. Guest are becoming increasingly more sophisticated with their food interest, which in recent years is forces more complexities and creativity in the food from chefs. There is also the increase in food safety and sanitation which are criteria that must always been in close consideration with a restaurant. All of these factors are taken with great consideration and care so as to consistently produce quality service.

  8. Chapter 6-7 talked about restaurants and what they bring to the table for us (pun intended). The main roles in a restaurant operation which is divided into the front and back of house. The front of house being the point of sale which guest come into contact with staff. Maintenance, hostess, bartenders and busser are vital to maintain a well functioning appearance. Servers aren’t simply servers as they are an often a wonderful weapon to increase sales. Servers are typically trained to make all the items in the menu sound delicious in the hope they can get a few items to up sale. Chefs and managers need to be well trained and strong leaders and teachers in order to train new employees. Working in the kitchen is difficult and often stressful, it is crucial that managers keep the work environment as positive as possible and recognize employees’ efforts and work. They also need to set examples when it comes to doing the job the correct way.

  9. T. ETKINS says:

    Chapter 6 was a quick break down of the Restaurant Business. It is a multi-million dollar bussiness, employing more than 12.8 million people. About 47.5 of our society spend there food dollars in restaurants. Before opening your restaurant you should have and know the food trends and having multicultural cooking skilling and strong employability traits. The restaurant show have concept and appeal to a certain market. You should know what type of restaurants atmosphere you want to set and what kind of food will be served. After knowing what kind of restaurant you want to run and kind of food you will be serving you would need to make a menu and there are about 6 types menus to choose from. A few different types of restaurant are Fine Dining, Steak House, Family Restaurant and Quick/Fast Food Restaurant. Trends in the restaurant bussiness are Demographics, Branding and Globalization.

    Chapter 7 is about Restaurant Operations. You have the front of the house were the Host, hostess or greeter would usually be. They are responsible got greeting guest and rotation of arriving guest amount different sections and stations. Managers should be crossed trained to relieve each other. You have restaurant forecasting which is formulating a budget that will project sales and cost for a year on a weekly & monthly basic. Some of the Front of the house system are Point-of-sale(POS), Kitchen Display System and Guest Service Solution. And some of the Back of the house system are Inventory Control, Financial Reporting & Wireless POS system. The food production is based on the expected volume of business. You would need to keep track of  the foods coming in, like knowing where it is coming from. How it will be stored and how and when it will be used. You will definitely need to keep a budget and have an restaurants accounting.

  10. K.HunG says:

    Chapter 6&7
    talked about Restaurant Business and Operations. There are many factors to have a successful business; restaurant market, the concept, the location, the theme and the atmosphere. A restaurant business is not all about money; it’s morals and values. And in order to be one of the best restaurant, owner or manager must be able to keep everything organized and under control in any circumstances. Operate of what happens front of the house and back of the house in a restaurant. Restaurant are responsible of what is the first impression customer gets. To be able to run a successful kitchen, you need staffing scheduling and training development to give the best services.

  11. Andrea says:

    Andrea Shamlall
    HMGT 1101
    Chapters 6&7 Summary

    Chapter 6 had talked about the restaurant business. The restaurant business is a place people go to relax and enjoy company of their family and friends. Society spends about 47.5% of money on food away from home. The word restaurant is French for the word restore. The restaurant business is also a multi-billion dollar business employing 12.8 million people. If one wanted to become a Chef the skills they would need include knowing a lot about culinary and how to prepare food, multicultural cooking skills and employable traits, and management skills. A restaurant business with a right location, atmosphere, service, and food is going to get a good market share and make a good return on investment.
    Chapter 7 talked about the different restaurant operations one mentioning the front of the house, which is anyone, who interacts with guests from a hostess to a bus person. The General Manager, or the restaurant manager runs the restaurant. Restaurant forecasting is when they formulate a budget that predicts sales and costs for a year on a weekly and monthly basis. Forecasting restaurants sales are made up of guest counts or covers and the average guest check. Quality is the main thing that is important in American diners. To increase food and beverage sales suggestive selling plays a main role. With budgeting fixed costs are constant regardless of volume of the business. Variable costs fluctuate with the volume of business.

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