The restaurant business culinary arts restaurant development and classification
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Culinary Arts, Restaurant Development, and Classification 2004 Pearson Education, Inc. ... The French are credited with culinary art, largely due to two main events ...

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The Restaurant Business Culinary Arts, Restaurant Development, and Classification

6


Culinary arts l.jpg
Culinary Arts

  • Culinary Arts…

    • The French are credited with culinary art, largely due to two main events

      • French Revolution

      • Thomas Jefferson

    • French cuisine and its foundations

      • Mother sauces

      • Nouvelle cuisine (lighter cuisine)


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Culinary Arts

  • Culinary Arts (cont.)…

    • American Adaptation

      • Infusion

        • Blending of flavors and techniques of two cuisines


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Some Culinary Greats

  • Culinary Greats…

    • Auguste Escoffier

      • Patron Saint of Cooking

    • Julia Child

    • Martha Stewart

    • Emeril “BAM” Lagasse


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Some Culinary Greats

  • Culinary Greats (cont.)…

    • Charlie Trotter

      • Considered America’s finest

    • Alice Waters

    • Paul Prudhomme


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Chefs of Today Need to Possess

  • Need to Possess…

    • Cooking skills

    • Employability traits

    • People skills

    • Menu development

    • Nutrition


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Chefs of Today Need to Possess

  • Need to Possess (cont.)…

    • Sanitation/Safety

    • Accounting

    • Computer Training


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Recipe For Safety & Sanitation

  • Safety & Sanitation…

    • Wash Hands Often

    • Keep it Clean

    • Avoid the Danger Zone

    • Train and Educate

    • Have the Right Attitude


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Recipe For Safety & Sanitation

  • Safety & Sanitation (cont.)…

    • Know Your Equipment

    • Be HACCP Friendly

    • Use Your Health Department

    • Equip Your Staff

    • Stay Informed


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Describing Foodservice Organizations

  • Foodservice Organizations …

    • Operating philosophy

      • Philosophy of owner/operator

      • Expression of ethics, morals, and values

    • Mission goals and objectives


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Who Is the Guest?

  • Guest…

    • Target market customer

      • Niche - specific share of a market

    • Catchment area


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Who Is the Guest?

  • Guest (cont.)…

    • Demographics

      • Average number of people equals 500 per restaurant


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Market Share

  • Fair Market Share…

    • Number of potential guests/number of restaurants

    • 5000/25 restaurants = 200 people

  • Actual Market Share…

    • Actual number of guests each restaurant serves


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Concept Elements

  • Concept…

    • Created with customer in mind

    • Location

    • Theme and design

      • Ambience


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Menu Planning

  • Menu Planning…

    • A la carte

    • Table d’ hote

    • Du jour

    • Tourist menus

    • California menus

    • Cyclical menus


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Menu Design and Layout

  • Design and Layout…

    • The Menu is a sales tool and motivation device

      • Affects what and how much is ordered

      • Tools include paper, color, and artwork


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Menu Design and Layout

  • Design and Layout (cont.)…

    • Menu Engineering

      • Approach to setting menu prices and controlling costs

      • Principle that food cost percentage is not as important as total contribution margin

      • Establishes what is to be added, dropped, repositioned, or left alone on the menu


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Considerations for Menu Design

  • Menu Design…

    • Needs and desires of guests

    • Capabilities of cooks

    • Equipment capacity and layout

    • Consistency

    • Pricing


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Considerations for Menu Design

  • Menu Design (cont.)…

    • Nutritional analysis

    • Accuracy in menu

    • Menu analysis

    • Menu design and layout


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Classifications of Restaurants

  • Classifications…

    • Americans eat out 200 times a year

    • 50% of guests visit a restaurant on their birthday

    • Most popular meal period is lunch

    • National Restaurant Association


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Full-Service Luxury Restaurants

  • Full-Service…

    • Good selection of menu items made on premises

    • Fine Dining Hall of Fame

      • Le Bec Fin

      • Spago

    • There are few national chains


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Specialty Restaurants Quick Service

  • Quick Service…

    • Theme related

    • $111 billion annual sales

    • Better known as fast food

    • Limited menus

    • Guest helps defray labor costs


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Quick ServiceHamburger

  • Hamburger…

    • McDonald’s and Ray Kroc

      • Added breakfast

      • Expanding overseas

      • Co-develop sites with gasoline companies

      • $33 billion worldwide sales

      • Drive thru


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Quick Service Pizza

  • Pizza…

    • Local and regional chains all with delivery service

    • $20 billion market

    • Four major chains

      • Pizza Hut

      • Domino’s

      • Papa Johns

      • Little Caesars


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Quick Service Chicken

  • Chicken…

    • KFC is market leader

      • Home delivery

      • “3 in 1” restaurants

    • Other chains

      • Church’s Chicken

      • Popeye’s


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Other Types of Restaurants

  • Other Types…

    • Steakhouses

      • New growth area

      • Outback Steakhouse

    • Seafood restaurants

    • Pancake restaurants

    • Sandwich restaurants

    • Family restaurants


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Ethnic Restaurants

  • Ethnic…

    • Independently owned and operated

    • Mexican restaurants are largest growth segment

    • Different types are developing

      • Thai

      • Indian


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Casual Dining/Dinner House

  • Casual…

    • Relaxed atmosphere with trend towards casual

      • Houston’s

    • Chain or independent

    • Ethic and theme


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Celebrity Restaurants

  • Celebrity…

    • Owned by celebrities such as Michael Jordan, Dan Marino, Steven Segal, Gloria Estefan, Junior Seau, Denzel Washington

    • Seau’s San Diego

    • All Star Café

    • House of Blues


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Trends in Restaurant Development

  • Trends…

    • Demographics

    • Branding

    • Alternative outlets

    • Globalization

    • Continued diversification

    • More hyper-theme restaurants

    • Chains vs. Independents


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