Exam 2 Flashcards
Food $ away from home
47.5%
Restaurant comes from
restore (french)
Multi-billion dollar business employing
12.8 million people
North America gained most of its culinary legacy from France through 2 main events:
French revolution 1793
Thomas Jefferson 1784
Mari-Antoine Carême (1784–1833)
credited as the founder of classical cuisine
5 mother sauces
bechamel veloute espagnole tomato hollandaise
nouvelle cuisine
lighter cuisine and is based on simpler preparations—with the aid of processors, blenders, and juicers—using more natural flavors and ingredients
Chefs will need:
A strong culinary foundation.
Multicultural cooking skills and strong employability traits.
Additional management skills.
six skill areas that are important to becoming a successful chef:
cooking menu development sanitation/ safety accounting computer training food trends and practices
Operating philosophy
represents the way the company does business.
The philosophy of the owner is the heart of the enterprise.
This represents the way the company does business.
It is an expression of the ethics, morals, and values by which the company operates.
market
composed of those guests who will patronize the restaurant.
Concepts
created with guests in mind and should fit a definite market.
location
should also appeal to the target market.
Rent/lease costs should be between 5 and 8 percent of sales.
Some location criteria include; demographics, average income of catchment area, zoning, visibility, accessibility, parking, city, suburban, etc.
ambiance
has both immediate conscious and unconscious effects on guests.
niche
specific share or slot of a certain market.
catchment area
a given radius or area where potential customers are
carbon footprint
1,500 miles of traveling
waste
275 lbs/ meal
utility costs
2.3-3.6% of sales
A la carte menus
—items are individually priced
Table d’hôte menus
selection of one or more items for each course at a fixed price
Du jour menus
lists items of the day
tourist menus
used to attract tourists attention
california menus
guests may order any item on the menu at any time of the day
Cyclical menus
repeat themselves
Individual restaurants
one or more owners who are usually involved in the day-to-day operation of the business.
chain restaurants
a group of restaurants, each identical in market, concept, design, service, food, and name
fine dining
a good selection of menu items is offered – at least fifteen or more different entrees cooked to order and nearly all the food being made on the premises from scratch or fresh ingredients.
celebrity restaurants
Celebrities who may or may not have F & B backgrounds own these operations.
The operations are designed to be entertaining, drawing heavily on the notoriety of their owners.
Celebrity restaurants generally have an extra zing to them…a winning combination of design, atmosphere, food, and perhaps the thrill of an occasional visit by the owner(s).
The types of restaurants that can be included in the casual dining restaurants category are:
midscale casual restaurants, family restaurants, ethnic restaurants, theme, quick-service/fast-food.
Family Restaurants
evolved from coffee shop restaurants. Many are individually or family operated.
Most often they offer an informal setting with a simple menu and service designed to please all of the family.
Seven steps of table service:
Greet guests
Introduce and suggestively sell beverages
Suggest appetizers
Take orders
Check back after two bites
Sell another drink
Sell dessert and suggest after dinner drinks
Guest counts or covers
The number of guests patronizing the restaurant over a given time period
Average guest check:
Calculated by dividing total sales by the number of guests
American Service
Food is placed onto plates in the kitchen, carried into the dining room, and served to guests
Point-of-sale (POS) systems:
Used to track food and beverage charges and other retail charges that may occur at a hotel or restaurant
Kitchen Display Systems:
Printers in the kitchen are replaced with video monitors and presents orders to kitchen associates along with information on how long orders are taking to be prepared
Wireless POS Systems:
Allows the servers to use a handheld personal digital assistant to send orders to the kitchen
Labor Management:
Includes a human resources module to track hiring, employee personal information, vacation, I-9 status, security privileges, tax status, availability, and any other information pertinent to employees working at a restaurant
Product specification:
Established standards for each product
Par Stock:
The stock level of a product that must be on hand at all times
Purchase order:
An order to purchase a certain quantity of an item at a specific price
balance sheet
how the assets and liabilities relate to the owner’s equity at a particular moment in time
Operating or Income Statement
includes sales, cost of goods sold, gross profit, labor and overhead expenses, and net profit
Operating ratios
industry norms that are applicable to each segment of the industry
Food cost percentage
(cost/sales × 100 = food cost percentage)
Contribution margin
difference between the cost of the item and sale price
Labor cost percentage
(salaries and wages of employees, employee benefits, and their training)
prime cost
combined food and labor costs
Beverage cost percentage
(calculated like the food cost percentage)
Tourism plays a role in
Development of sustainable tourism.
Development of universally accessible tourism.
Continuation of economic development.
International understanding, peace, prosperity, and respect for human rights and freedoms
Tourism characteristics
Accounts for 9.1% of the GDP = Gross Domestic Product - Worldwide
Employs 259 million people (8.8% of the global workforce)
Leading producer of tax revenues
Tourism 2020 vision
International arrivals expected to reach over 1.8 billion by 2030
Europe, East Asia, the
interdependency between segments of tourism
travel lodging foodservice recreation
5 ages of tourism
Pre-Industrial (prior to 1840) The railway age The automobile age The jet aircraft age The Cruise ship age
pre industrial revolution
Travel in the middle ages was mostly for religious or trade reasons
Types of bus service:
Local, charter, tour, commuter, airport, urban, and rapid transit
feeder market
a market that provides the source
hub & spokesystem
Enables passengers to travel from one smaller city to another smaller city via a hub or even two hubs
hub and spoke system benefits
Airlines can service more cities at a lower cost
Airlines can maximize passenger loads from small cities, thereby saving fuel
load factor
percent of seats filled on all flights, including planes being flown empty to be in position for the next day’s schedule
mass market
Consists of people with incomes in the $35,000–$74,000 range; average cost per person is $95–$195 per day
middle market
Consists of people with incomes in the $75,000–$99,000 range; average cost per person is $175–$350 per day
luxury market
Consists of people with incomes higher than $100,000; average cost per person is more than $400 per day
sustainable tourism should
Make optimal use of environmental resources that constitute a key element in tourism development.
Respect the sociocultural authenticity of host communities, conserve their built and living cultural heritage and traditional values, and contribute to inter-cultural understanding and tolerance.
Ensure viable, long-term economic operations.
event management key result areas
Marketing
Financial
Operational
Legal
sales manager
completes contract
booking manager
booking the correct space and working with the organizers to help them save money by allocating only the space really needed
event planning stages
research design planning coordination evaluation
International Festivals and Events Association:
Provides fund-raising and modern developmental ideas to the special events industry
Meeting Planners International:
Empowers meeting professionals to increase their strategic value through education, clearly defined career pathways, and business growth opportunities
Hospitality Sales and Marketing Association International (HSMAI)
the largest and most active travel industry sales and marketing membership organization in the world,
Sustainable event tourism
the implementation of practices and procedures which help conserve both the natural environment and the special event space
Meetings, incentive travel, conventions, and exhibitions (MICE)
a segment of the tourism industry that has grown in recent years
The first sites visited in recorded history were the Seven Wonders of the ancient world
the Great Pyramid of Giza (Egypt) the Hanging Gardens of Babylon (Iraq) the Statue of Zeus at Olympia (Greece) the Temple of Artemis at Ephesus (Turkey) the Mausoleum at Halicarnassus (Turkey) the Colossus of Rhodes (Greece) and the Lighthouse of Alexandria (Egypt)
