FSN 202 Lecture Notes - Lecture 14: Foodservice
16 Nov 2016
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Preliminary preparation: study trends in dining out, menu items- demographics, study economic factors and labor market- cost of wages, food, utilities, etc , learn about new equipment available, obtain copies of regulatory codes. 4 variables: food, service, design, and uniqueness. What type of food offered, style of prep. How will food be made available to guests. Uniqueness is rest signature: study the market: feasibility study: 2 types, 1. market: from potential location, 5 mile radius, target customer, analyze competition, look at trade area and location, 2. nancial, projected income. Determine # of guests that you plan to serve. Average amount that each guest will spend: projected expenses. Prime costs are food, beverage, and labor. Steps in the planning procedure cont: write the prospectus: A written description of the planned foodservice operation. Physical and operational characteristics - menu, food prep and service, architecture nutrition class notes. Regulatory information -safety, noise control, disabilities: assemble a planning team:
