Hospitality 101 - Restaurants and Restaurant Operations
Hospitality 101 - Restaurants and Restaurant Operations HTM 101
Popular in Intro to hospitality and tourism managment
Popular in Hospitality
This 3 page Bundle was uploaded by Olivia Orlando on Saturday October 31, 2015. The Bundle belongs to HTM 101 at Grand Valley State University taught by in Fall 2015. Since its upload, it has received 45 views. For similar materials see Intro to hospitality and tourism managment in Hospitality at Grand Valley State University.
Reviews for Hospitality 101 - Restaurants and Restaurant Operations
Report this Material
What is Karma?
Karma is the currency of StudySoup.
You can buy or earn more Karma at anytime and redeem it for class notes, study guides, flashcards, and more!
Date Created: 10/31/15
Hospitality 101 Restaurant Operations Chapter 8 Restaurant Operation 0 The front of the house includes anyone with guest contact from the hostess to the bus person 0 The general manager or restaurant manager runs the restaurant 0 There can be a kitchen manager bar manager and dining room manager depending on the specialty of the restaurant 0 Front of the house operations begin with creating and maintain what is called curbside appeal or keeping the restaurant looking attractive and welcoming 0 Aside from greeting the guests the hostess must rotate guests around the seating area so that one server is not overwhelmed with guests 0 Suggestive selling is when servers themselves and offer a variety of beverages andor specials 0 Steps to take in Table Service 1 Greet the guests 2 Introduce and suggestively sell beverages 3 Suggest appetizers 4 Take orders 5 Check to see that everything is to the guests liking within two bites of the entree 6 Ask if the guests would like another drink 7 Bring out dessert tray and suggest afterdining drinks and coffee 0 NCO Neat Clean Organized 0 Guest counts or covers are the number of guests patronizing the restaurant over a given time period a week month or year 0 The average guest check is calculated by dividing total sales by the number of guests 0 Restaurant forecasting is used not only to calculate sales projections but also to predict staffing levels and labor cost percentages 0 American service is a method in which the food is prepared and decoratively placed onto plates in the kitchen carried into the dining room and served to guests 0 French service is used in very formal restaurants where the food is attractively arranged on platters in the kitchen and brought to the table by servers and presented to guests 0 Russian service is food cooked in the kitchen cut placed onto a serving dish and beautifully garnished 0 Most people are not offended by suggestive selling provided the servers are properly trained and don t overdo it 0 The back of the house is generally run by the kitchen manager and refers to all the areas that guest do not normally come in contact with purchasing receiving storingissuing food production stewarding budgeting accounting and control Must have a strong backofthehouse operation to be successful TGI Friday s ve rules of control for running a kitchen 1 order it well 2 receive it well 3 store it well 4 make it to the recipe 5 don t let it die in the window Production control sheets are created for each station for example broiler saute fry pantry window prep dish and dessert With control sheets levels are set up for each day according to sales Restaurant operators set up purchasing systems that determine the following 1standards for each item product specification 2 systems that minimize effort and maximize control of loss from within the restaurant and losses from other sources 3 the amount of each item that should be on hand 4 who will do the buying and keep the purchasing system in motion 5 who will do the receiving storage and issuing of items It is desirable for restaurants to establish standards for each product called product specification An efficient and effective system establishes a stock level that must be on hand at all times are called par stock Both chain and independent restaurants and foodservice operations use similar pre purchase functions 1 plan menus 2 determine quality and quantity needed to produce menus 3 write specifications and develop market orders for purchases 4 determine inventory stock levels 5 identify items to purchase by subtracting stock levels from the quantity required to produce menus A purchase order comes as a result of the product specification Receiving is a point of control in the restaurant operation the purpose is to ensure that the quality quantity and price are exactly as ordered The quantity and quality relate to the order specification and the standardized recipe All items that enter the stores should have a date stamp and be rotated using the firstin firstout FIFO system The food cost percentage is calculated as the cost of food sold divided by food sales for a specific period such as a week The beverage cost percentage is calculated in the same way as the food cost cost of beverages sold divided by the total beverage sales for a period Works Cited Walker John R Exploring the Hospitality Industry Upper Saddle River NJ Prentice Hall 2011 Print
Are you sure you want to buy this material for
You're already Subscribed!
Looks like you've already subscribed to StudySoup, you won't need to purchase another subscription to get this material. To access this material simply click 'View Full Document'