1 / 22

Chapter 8 Restaurant Operations

Chapter 8 Restaurant Operations. After Reading and Studying This Chapter, You Should Be Able to:. Apply the forecasting technique used in the chapter to measure expected volume of business Name and describe the various types of services Explain the important aspects of food production

cree
Download Presentation

Chapter 8 Restaurant Operations

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. Chapter 8Restaurant Operations

  2. After Reading and Studying This Chapter, You Should Be Able to: • Apply the forecasting technique used in the chapter to measure expected volume of business • Name and describe the various types of services • Explain the important aspects of food production • Describe the key points in purchasing, receiving, storing and issuing

  3. After Reading and Studying This Chapter, You Should Be Able to: • Explain the difference between controllable expenses and fixed costs • Explain the components of an income statement and operating ratios • Describe the important aspects of a control system for a restaurant operation • Outline the functional areas and tasks of a foodservice/restaurant manager

  4. Front of the House • “Curbside Appeal” • Organizational chart • Dining Room Manager • Hostess • Servers • Bussers

  5. Restaurant Forecasting • Budget projections • Guest counts or covers • Meal periods • Day of week • Special holidays • Average guest check

  6. Food and Beverage Occupancy Statistics • Occupancy Statistics • Cover = A guest • Number of Turns = Number of Covers Number of Seats

  7. Average RestaurantCheck • Average check = Food and Beverage Sales Number of Covers

  8. Service • Guests want less formal, yet professional • Training is necessary • Servers are salespeople • Suggestive selling

  9. Types of RestaurantService • French Service • Russian Service • American Service

  10. Balancing the FOH with the BOH • Purchasing • Receiving • Storing and issuing • Food production • Stewarding • Budgeting • Accounting and control

  11. Food Production • Based on expected volume of business • Prep work done prior to service times • Kitchen layout • Cooking line • Teamwork

  12. Kitchen/Food Production • Staffing and scheduling • Training and development • Management involvement • Employee recognition

  13. Production Procedures • Production sheets • Count the product on hand (par levels) • Determine production level • Determine actual sales • Key to consistency and quality of food

  14. Purchasing • Use of standards (product specs) • System of control for theft and loss • Par stock and reorder points • Who will do the purchasing? • Who will handle receiving and storage?

  15. Receiving, Storing and Issuing • Time and date delivery is to be made • Point of control • Authorized requisitions • FIFO

  16. Food Cost Percentage • Opening inventory • Purchases are added to opening inventory • Subtract returns, spoilage and complimentary meals • Subtract closing inventory • Final number = Cost of goods sold

  17. Food Cost Percentage • Food Cost Percentage (cont.) • Food Cost / Food Sales X 100 = Food Cost %

  18. Typical Cost Percentages • Cost Percentages • Labor costs 20 to 24% • Food costs 28 to 32% • Beverage costs 18 to 24%

  19. Lease and Controllable Expenses • Expenses • Lease cost should be 5 to 8% of sales • Typically also pay for insurance, utilities and commercial fees • Controllable expenses are also variable expenses

  20. Controls • Loss of $20 billion a year due to theft and cash mishandling • One out of every 3 employees will steal • 35% of restaurants fail due to theft • 75% of missing inventory is from theft • 73% of all job applications are falsified • Use of POS can solve some problems

  21. Trends • More flavorful food • Increased takeout meals and home meal replacement • Food safety and sanitation • Guests becoming more sophisticated

  22. Trends • More food court restaurants • Steakhouses are again popular • Segments are splitting into tiers • QSRs in convenience stores • Difficulty in finding good employees

More Related