tailieunhanh - Lecture The restaurant: From concept to operation (7th edition): Chapter 13 - Walker

Chapter 13 - Technology in the restaurant industry. After reading and studying this chapter, you should be able to: Identify the main types of restaurant industry technologies, list and describe the main types of software programs, identify factors to consider when choosing technology for a restaurant. | Chapter 13 Technology in the Restaurant Industry The Restaurant: From Concept to Operation, 7th edition Courtesy of MICROS Objectives After reading and studying this chapter, you should be able to: Identify the main types of restaurant industry technologies List and describe the main types of software programs Identify factors to consider when choosing technology for a restaurant Technology in the Restaurant Industry Technology Has come a long way from mom-and-pop operators and their cigar box Independent operators may not require (or be able to afford) technology that chain operators are using It is hard to overlook the progress in making technology available and affordable for independent restaurants Back-of-the-House Technology Consists of product management systems for: Purchasing and managing inventories Menu management, Financial reporting Controlling labor and other costs Tip reporting Food and beverage cost percentages Human resources Purchasing and Inventory | Chapter 13 Technology in the Restaurant Industry The Restaurant: From Concept to Operation, 7th edition Courtesy of MICROS Objectives After reading and studying this chapter, you should be able to: Identify the main types of restaurant industry technologies List and describe the main types of software programs Identify factors to consider when choosing technology for a restaurant Technology in the Restaurant Industry Technology Has come a long way from mom-and-pop operators and their cigar box Independent operators may not require (or be able to afford) technology that chain operators are using It is hard to overlook the progress in making technology available and affordable for independent restaurants Back-of-the-House Technology Consists of product management systems for: Purchasing and managing inventories Menu management, Financial reporting Controlling labor and other costs Tip reporting Food and beverage cost percentages Human resources Purchasing and Inventory Control Purchasing: Product management Tracks products through each inventory cycle Automatically reorders when the item falls below par stock Ingredients for the cost of recipes are calculated for total cost and selling prices Inventory control: Systems quickly record inventory Easily allowing new stock to be added Kitchen Display Systems Manage and control kitchen efficiency Provide highly visible, real-time information Installed in more upscale restaurants Than in fast-food and casual restaurants Mounted in kitchen or food prep area Visible to the entire kitchen staff Display food orders for preparation Monitor timing of orders Provide feedback about table status Food Costing Personal digital assistant (PDA) Used to enter inventory amounts into the system Bar code scanning Speeds up inventory-taking process Makes it more accurate Data is entered into the system, variance report is generated, and any significant variances are investigated Food Costing (cont’d.) Recipe

• Quản trị kinh doanh
• The restaurant
• Lecture The restaurant
• Restaurant operations
• Restaurant management
• Restaurant industry
• Kitchen display systems
• Restaurant leadership
• Restaurant concepts
• Staffing the restaurant
• Civil rights laws
• Restaurant business
• Marketing plans
• Forecast restaurant sales
• Income statement
• American style restaurants
• Fast food restaurants
• 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