RECR 250 Chapter 8: CH 8 Restaurant Operations

• School: Chico State University
• Department: Recreation and Parks Management
• Course: RECR 250
• Professor: Morgan Geddie

Document Summary

Intro/suggestively sell bev: greet, sugg. appetizers, take orders, check to see food is good after 2 bites, ask for more drinks, bring out dessert tray/sugg. after dinner drinks. Restaurant forecasting: 2 components, guest counts/covers: # of guests patronizing restaurant over given time period, done by taking into consid. Service: amer. service: method where food is prepped/decoratively placed onto plates in kitchen, carried into dining room, served to guests. Less formal but professional: french service: formal restaurants; food attractively arranged on platters/prepared on gueridon table in front of guest, most impressive/expensive form of service, russian service: food prepped in kitchen; guests served indiv. w/fork & knife, formal/expensive. Staffing, scheduling, training, food cost analysis, production, mgmnt involvement, mgmnt follow-up, emp. recog. Kitchen/food production: staffing & scheduling, crucial for successful running of kitchen, over staff > under staff, competent staff. Levels adjusted acc. to sales trends on monthly basis: training & devel, comprehensive training program = vital, devel. skills of all emp.