tailieunhanh - Lecture The restaurant: From concept to operation (7th edition): Chapter 8 - Walker
Chapter 8 - Operations, budgeting, and control. 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. | Chapter 8 Operations, Budgeting, and Control The Restaurant: From Concept to Operation, 7th edition Courtesy of Roy's New York City. Photo by Paul Warhol. 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 Restaurant Operations Split between back and front of the house Back of the house areas: Purchasing, receiving, storage, issuing, food preparation and service, dishwashing area, sanitation, accounting, budgeting, and control Front of the house: Operations and people who interface with customers in dining areas Front of the House Refers to: Hosts, bartenders, servers, and bussers Opening and closing manager Curbside appeal First impression Visual appeal of the building and parking area are important to potential guests Front of the House (cont’d.) First thing restaurant . | Chapter 8 Operations, Budgeting, and Control The Restaurant: From Concept to Operation, 7th edition Courtesy of Roy's New York City. Photo by Paul Warhol. 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 Restaurant Operations Split between back and front of the house Back of the house areas: Purchasing, receiving, storage, issuing, food preparation and service, dishwashing area, sanitation, accounting, budgeting, and control Front of the house: Operations and people who interface with customers in dining areas Front of the House Refers to: Hosts, bartenders, servers, and bussers Opening and closing manager Curbside appeal First impression Visual appeal of the building and parking area are important to potential guests Front of the House (cont’d.) First thing restaurant managers do: Forecast how many guests are expected and share that information with the kitchen Guest count Arrived at by taking the same day last year and factoring in things like today’s weather, day of the week, etc. Daily Flash Report Front of the House (cont’d.) Managers Make sure everything goes smoothly Elements of management: planning, organizing, communicating, decision-making, motivation, and control Goals are set for each key result area Schedules and checklists help organization “Lead sheet” lists staff on both shifts so you can easily see who is on duty Back of the House Sometimes called the “heart” of the operation Kitchen: center of production Production sheets: detail all tasks necessary to bring food quantities up to par stock and to complete preparation on time Chef: makes sure all menu items are prepared according to standardized recipes and the line is ready for service May act as a caller during service Caller also known as an expeditor or expo. Tips
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