TCHT1-UC 3240 Lecture Notes - Lecture 1: Franchising, Sodexo, Shift Work
7 Nov 2016
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14 million employees (2015), 15. 7 million by 2025. Bureaucratic rules and procedures can slow response times to market changes. Franchisee (owner) pays fees to franchisor (restaurant company/franchise company) Contracts restrict methods, styles, furnishing, equipment, product, services; favours franchisor (little room for negotiation) Casual, quick service/fast food, family, white table cloth, cafeteria, caterers. Business/industry (nursing homes, hospitals, university dining, leisure recreations - airplanes, ships, stadiums) Contract management companies (sodexo, aramark) operate as professional business. Different dimensions (cruises, stadiums, event companies, hotels, etc. ) Three levels of management: top managers - general manager, long-term plans and goals, overall business, middle managers - assistant managers, department managers, shorter-term, daily operation, supervisors - department managers, use technical skills more, daily operation. Chefs - executive (general manager of kitchen), sous chef (assistant manager of kitchen), banquet chef. Prep cooks - soups, sauces, fish/meats, roast, salads. Line cooks - food production on cooking line - grill, saute, fry, broil, bake, steam.
