tailieunhanh - Lecture The restaurant: From concept to operation (7th edition): Chapter 1 - Walker

Chapter 1 - Introduction. After reading and studying this chapter, you should be able to: Discuss reasons why some people open restaurants; list some challenges of restaurant operation; outline the history of restaurants; compare the advantages and disadvantages of buying, building, and franchising restaurants. | Chapter 1 Introduction Courtesy of the Cohn Restaurant Group The Restaurant: From Concept to Operation, 7th Edition Objectives After reading and studying this chapter, you should be able to: Discuss reasons why some people open restaurants List some challenges of restaurant operation Outline the history of restaurants Compare the advantages and disadvantages of buying, building, and franchising restaurants Introduction Restaurants play a significant role in our lifestyles Dining out is a social activity Successful restaurants offer a reasonable return on investment Restaurant concept determines talents required There is no substitute for experience Introduction (cont’d.) Reasons for going into the restaurant business: Fun lifestyle Too much time on your hands Opportunity to express yourself Money Potential for buyout Place to socialize Changing work environment Challenge Habit Early History of Eating Out Long history 1700 . taverns 512 . Ancient Egypt public | Chapter 1 Introduction Courtesy of the Cohn Restaurant Group The Restaurant: From Concept to Operation, 7th Edition Objectives After reading and studying this chapter, you should be able to: Discuss reasons why some people open restaurants List some challenges of restaurant operation Outline the history of restaurants Compare the advantages and disadvantages of buying, building, and franchising restaurants Introduction Restaurants play a significant role in our lifestyles Dining out is a social activity Successful restaurants offer a reasonable return on investment Restaurant concept determines talents required There is no substitute for experience Introduction (cont’d.) Reasons for going into the restaurant business: Fun lifestyle Too much time on your hands Opportunity to express yourself Money Potential for buyout Place to socialize Changing work environment Challenge Habit Early History of Eating Out Long history 1700 . taverns 512 . Ancient Egypt public dining place 70 . Herculaneum, Rome Eruption of Mt. Vesuvius 1200 London cooking houses 1550 Constantinople café 1650 Oxford coffee house Became popular in Colonial America French Culinary History 1767: Boulanger Father of the modern restaurant Sold soups “restorantes” (restoratives) 1782: Grand Tavern de Londres 1785: Aux Trois Frères Provençaux 1794: French Revolution Chefs to the former nobility suddenly had no employment Some stayed and opened restaurants; some went to Europe; many fled to America Public dining room-First restaurant 1767: Boulanger-sold soup as a restorantes or restorative 1782: Beauvilliers- First restaurant Grand Tavern de Londres 1794: French Revolution Birth of Restaurants in America 1634: Coles Ordinary, Boston Massachusetts 1783: John Adams Tavern 1826: Union Oyster House, Boston Massachusetts 1848–1900: New York City Hierarchy of eating places Sweeney’s “Sixpenny Eating House” Brown’s Katz’s Deli American Style Restaurants .

• Quản trị kinh doanh
• The restaurant
• Lecture The restaurant
• Restaurant operations
• Restaurant management
• American style restaurants
• Fast food restaurants
• Restaurant leadership
• Restaurant concepts
• Staffing the restaurant
• Civil rights laws
• Restaurant industry
• Kitchen display systems
• Restaurant business
• Marketing plans
• Forecast restaurant sales
• Income statement
• Chain restaurants
• Sandwich shops
• Pricing strategy
• Menu pricing strategies
• Kitchen planning
• Equipping the kitchen
• Food purchasing
• Food purchasing system
• Alcoholic beverage licenses
• Nonalcoholic beverages
• Recycling to reduce costs
• Labor costs
• Food production
• Food sanitation
• Training programs
• Foodservice teams
• Ebook BEP technologie restaurant
• BEP technologie restaurant
• Les coutumes francaises
• Formules de restauration commerciale
• La brigade de restaurant
• La communication professionnelle et commerciale
• L'économat principal
• La lingerie principale
• Organisation du travail
• La restauration automatique
• Décoration du restaurant
• From Concept to Operation
• Kinh doanh nhà hàng
• Quản trị kinh doanh
• Kinh doanh dịch vụ
• Restaurant service
• Ebook Restaurant service basics
• Dịch vụ nhà hàng
• Table service
• Table settings
• Initiating the service
• Serving the meal
• Emergency procedures
• Handling service using technology
• Bar service
• BMC Pulmonary Medicine
• Cooking fumes
• Kitchen smoke
• Restaurant workers
• Restaurant health and safety
• Respiratory health
• Health symptoms
• Introduction to management in the hospitality industry
• The hospitality industry
• Food service
• The restaurant business
• Restaurant industry organization
• English vocabulary
• Restaurant English vocabulary
• Restaurant vocabulary
• Learning English
• Effective method of learning English
• Admission Requirements
• Skills Inventory
• Hiring Trends
• Restaurant Manager
• Financial Aid
• Hotel management
• Career starter
• Quản lý nhà hàng
• Quản lý khách sạn