tailieunhanh - Ebook The Restaurant: From Concept to Operation (Part 2)

(BQ) Restaurant owners will continue to turn to The Restaurant because it helps them gain the skills needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. Greater emphasis is placed on restaurant business plans, restaurant management, and restaurant operations. The themes of sustainability and sustainable restaurant management have been added throughout. New sections have also been included on purchasing meat, cocktails, and the early history of eating out. All of this information will help restaurant owners make the decisions necessary to build a thriving business. | CHAPTER 8 Operations Budgeting and Control LEARNING OBJECTIVES After reading and studying this chapter you should be able to Describe front-of-the-house operations. Describe back-of-the-house operations. Identify ways to control food beverage and labor costs. Discuss methods of guest check control. o I I I o Ễ s I ằ ề JA ề Ồ 220 Chapter 8 Operations Budgeting and Control Restaurant Operations Restaurant operations are split between the back and front of the house. In the back of the house are the areas that include purchasing receiving storage issuing food preparation and service dishwashing area sanitation accounting budgeting and control. Front of the house refers to the operations and people who interface with customers in the dining areas. Front of the House Front of the house refers to the hosts bartenders servers and busers. There is an opening manager and a closing manager. If necessary each area of the restaurant will have an opener a swing-shift person and closers so as to spread the staff to cover the shift in the most-effective manner. However guests often call for reservations or directions and receive a first impression of the restaurant by the way they are treated. Guests also receive a first impression known as curbside appeal or would you even stop or get out of the car The visual appeal of the building and parking area are important to potential guests. Is the pathway to the entrance door clean or are cigarette butts littering the sidewalk Are the doors clean or do they have fingerprints all over them Is the host s greeting welcoming Each of these adds up to that important first impression of a restaurant. The first thing restaurant managers do is to forecast how many guests are expected and share that information with the kitchen. A guest counl is arrived at by taking the same day last year and factoring in things like today s weather day of the week and so on. Figure shows a daily flash report for a large-volume restaurant. Notice the daily .