Chapters 6&7 (due 4/1)

5 Responses to Chapters 6&7 (due 4/1)

1. Kassandra Diaz says:

   March 31, 2015 at 4:22 pm

   Chapter 6 talks about a lot of different things. Two main events that helped North America gain a lot of its culinary legacy happened in France. Thomas Jefferson spent 5 years in France and came back to America white a French chef and introduced him to the White House. The French Revolution caused many chefs to leave France and go to North America for jobs since they were losing unemployment. The location of your restaurant should always appeal to the targeted market. To attract more customers, steak restaurants have been adding “value priced items” like chicken and fish.
   Chapter 7 talks about restaurant operations. A general manager or a restaurant manager is what you would call someone who runs a restaurant. In order to get an average guest check restaurants divide total sales by the number of guests. To American diners, quality is what is most important. A par stock is what is used to keep in tract of the stock level of a certain product and it must always be on hand at all times. In most restaurants at the end of the night they throw away left over food, paper, bottles, etc.

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2. 2014awu says:

   April 1, 2015 at 2:41 pm

   Anna W.
   HMGT 1101
   Chapter 6-7 Summary

   Chapter 6 talks about restaurants and how they came to America. Restaurant coming from the French word, restore, is funny because the French brought culinary cuisines into American soil thanks to the unusual rulers who chopped off everyone’s head if they decided the food was bad. (Reminds me of Alice in Wonderland) And since the king must’ve been a picky eater and many chefs still wanted to live to cook another day most escaped to North America. Lesson for today: Culinary practices can only exist through teamwork and there are only 5 “mother sauces”, one of which we regularly use, called the Tomato. (Ketchup, pasta sauce, etc) By the way, the French also brought us the history of Egypt thanks to Bonaparte.
   The rest of the chapter explains pointers in creating and owning your own restaurant.

   Chapter 7 is more about the “front house” meaning the entrance of the hotel, which also partakes in how the visiting customer’s experience will start. The front house consists of about 12 or more jobs, including the opening and closing managers, bartenders, hostesses, servers and cooks. This shows that a lot of people are needed to keep business alive and we’ve only just entered the hotel! Thus proving that every hotel needs a strong group of employees that don’t have nasty attitudes and are customer-friendly. The rest talks specifically about some of the duties each job has to get done.

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3. Evan Sorongon says:

   April 1, 2015 at 2:58 pm

   Chapter 6 talks about the restaurant business. The word restaurant comes from France and it means restore. In the United States we spend 47.5 % of our food dollars on take out and dining. There are many different types of restaurants we see in our world today. We have our everyday fast-food places, our favorite themes restaurant, diners and family restaurants, to our fine dining and steak houses. All these different types of restaurants cater to a certain clientele and have unique aspects to them.
   When creating a restaurant there are five different things to consider. Creating a philosophy of the place determines the character of your establishment and employee conduct. The restaurants markets are those guests that will patronize your restaurant. Be mindful where you open your establishment. Next is your concept. This is whom you want to cater to, whether it is families businesses; fine dining etc. choosing your clientele is key. Next is location. This where the owner decides his costs on rent, area, and visibility. Last is the ambiance of the place. This determines the atmosphere of the restaurant. Lighting, sounds, mood, and even food can determine the ambiance of an establishment.

   Chapter 7 talks about restaurants operations. Restaurant operations starts with the front of the house. This has to do with presentation of the place and interaction between customer and employee. In a larger establishment a General Manager is in charge and responsible for the restaurants production. There may be more than one for day and evening operations. There are 3 other managers that are assigned to the GM. There is the back of the house that is the Kitchen manager. They are in charge of cooks, dishwashers, and expediters. There can be a Bar manager who sees that bar backs, bartenders and cocktail servers are doing there job and the front of the house manager who watches bussers, hostesses, and waiters. All these managers need to work together to keep the business running in full circle to keep the success alive. Without teamwork you are bound to have an unsuccessful business and customer dissatisfaction.

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4. Stefania Koziolek says:

   May 6, 2015 at 12:14 pm

   Stefania Koziolek
   Chapter 6&7

   Chapter 6 introduce us The Restaurant Businsess . The word restaurant comes from the French word meaning restore. The fact that we spend about 47.5% of our food dollars away from home . It is also Multi-billion dollar business employing 12.8 million people. That facts really surprised me.No restaurant succeeds without a great chef, a great location, and a great concept. The concept should fit the location and location fit the concept. The location should appeal to the target market. Rent/lease costs should be between 5 and 8 percent of sales. I think that restaurant ambience is another important factor. Presentation is everything.The atmosphere that a restaurant creates has both immediate conscious and unconscious effects on guests. From the moment people pass through the door until they are seated at their table. There’s the welcome restaurant offered by the staff, the decor and what that mood conveys, and then even before people get to the food – there’s the question of the menu.The menu may be the most important ingredient in the restaurant’s success. The ideal restaurant menu offers a balance of unique dishes and old favorites.

   Chapter 7 talks about Restaurant Operations.
   There are many different jobs within any restaurant The hostess, host, or greeter is responsible for greeting the guests and the rotation of arriving guests among sections or stations, Servers introduce themselves and offer a variety of beverages and/or specials, and invite guests to select from the menu .Without great customer service, a restaurant doesn’t have a hope of succeeding .Kitchen manager play important role in a restaurant. A kitchen is responsible for the overall operations for the back of house and kitchen area of a restaurant .Kitchen managers also make sure that the kitchen is properly cleaned on a regular schedule, food is disposed of properly and the kitchen meets all sanitary standards.

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5. Liz says:

   May 6, 2015 at 3:21 pm

   Ligia Cardenas
   Chapter 6&7
   May, 6 2015

   In this two chapters it elaborate about the restaurant operations and restaurant business. In order to be a good cook, one must understand the basic techniques and principles of cooking. According to the reading, there are six skill areas that are important to becoming a successful chef: cooking, menu development, sanitation/safety, accounting, computer training, food trends and practices for the new millennium. I learned that a restaurant with the right location, food, atmosphere, and service is going to get good market share and make a good return on investment. In a restaurant operation, there is a general manger (opening and closing mangers). Moreover there is a back of the house in which includes the kitchen manger (cooks, prep cooks, expediter, receiving, dishwasher). There is also the bar manager and the dining room manager. All of these department are important in a restaurant yet what makes it great is how employees are willing to work as a team. Having good manager in a restaurant business, all can go in a smooth way. I find this information very useful .

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