Chapter 6 talks about the restaurant business and the way it has changed our world. The restaurant business can be dated back to the 1700s. Mari-Antoine Careme and August Escoffier are credited as the founders of modern cuisine. To have a restaurant is a lot of responsibility and to be a good owner/chef/manager one must have specific qualities. The location of your business is crucial to the outcome of your investment. Sustainability is also very important in this business as well as the entire hospitality world. There are many different themed restaurants such as steak houses, fine dining, and and casual dining. The fast food business is a billion dollar empire which grows each and every single year.
Chapter 7 goes on to discuss the restaurant operations in the front and back of the house. Each division has its own manager whom answers to the general manager of the business. Service is key is an hospitality business and it is important to on top of your competitors. Quality over quantity always. There are different types of services like the American service and European. The restaurant is made up of different systems that help run the business a lot smoother. There is a lot of organization that takes place inside a restaurant like staffing and training/development. It is crucial to keep your employees happy and rewarded for their good work ethics. As a restaurateur you must maintain your business fully stocked and organized in order to have a properly functioning system. The chapter ends discussing the importance of the National Restaurant Association and recycling.
