tailieunhanh - Lecture Introduction to management in the hospitality industry (10/E): Chapter 4 - Barrows, Powers, Reynolds

Chapter 4 - Restaurant operations. In this chapter students will be able to: Compare your purpose statement with several criteria, write a clear purpose statement and appropriate research questions, make a case for your purpose statement and research questions. | Restaurant Operations Chapter 4 Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved RESTAURANT OPERATIONS This module looks more closely at the actual operations of a restaurant This module should reinforce the notion that to understand the restaurant business, one must not only study it but also work in it Even though there are many different types of restaurants, much of the actual work that is performed in them is common across segments RESTAURANT OPERATIONS The typical restaurant can be divided into three general areas: (1) the front-of-the-house; (2) the back-of-the-house and; (3) the office The front-of-the-house is where the customer is serviced; the back-of-the-house is where the food is produced/prepared and; the office is where much of the planning and management takes place THE FRONT-OF-THE-HOUSE The front-of-the-house is the part of the restaurants with which most of us are familiar because it is the most visible It is where the customer and service staff come together—as a result it is referred to as the “marketplace” portion of the restaurant It goes beyond this however; the front-of-the-house encompasses an operating system, a business place, and a social setting THE FRONT-OF-THE-HOUSE The primary responsibility of the front-of-the-house is assuring guest satisfaction This comes down to several factors including: offering a quality product knowing what the guest wants having a properly planned service system having a properly trained staff empowering staff to make decisions taking care of problems when they arise THE FRONT-OF-THE-HOUSE Remember that errors will happen but what matters is how (and how quickly) they are corrected Managers should also be present in the front-of-the-house, not just to supervise staff, but to assist them in performing their jobs, to monitor sales control, and to interact with guests It is critical for all food service managers to have an understanding of the organization of the front-of-the-house THE . | Restaurant Operations Chapter 4 Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved RESTAURANT OPERATIONS This module looks more closely at the actual operations of a restaurant This module should reinforce the notion that to understand the restaurant business, one must not only study it but also work in it Even though there are many different types of restaurants, much of the actual work that is performed in them is common across segments RESTAURANT OPERATIONS The typical restaurant can be divided into three general areas: (1) the front-of-the-house; (2) the back-of-the-house and; (3) the office The front-of-the-house is where the customer is serviced; the back-of-the-house is where the food is produced/prepared and; the office is where much of the planning and management takes place THE FRONT-OF-THE-HOUSE The front-of-the-house is the part of the restaurants with which most of us are familiar because it is the most visible It is where the customer and service staff come

• Quản trị kinh doanh
• Hospitality industry
• Management in the hospitality industry
• Food service
• Service industry
• Hospitality careers
• Hospitality management
• Hospitality law
• The hospitality industry
• Hospitality managers
• Hospitality business structures
• Significant hospitality contracts
• Legally managing property
• Prevention philosophy
• Legal responsibilities
• Legally selecting employees