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Final

HTF 201 Study Guide - Final Guide: Frozen Food, Perpetual Inventory, Sales Operations


Department
Hospitality/Tourism
Course Code
HTF 201
Professor
Zhen L U
Study Guide
Final

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HTF 201
WEEK 1
Food and Beverage operations
Commercial food service operations
- Hotels
- Restaurants
- Off site caterers
- Other for-profit businesses
Noncommercial food service operations
- Self-operated facilities/contract management company-operated facilities
oEducational institutes
oHealthcare facilities
oBusiness/ industry organizations
oMilitary services
oSports/recreational food services
oOther not-for-profit organizations
Commercial food service operations
-Affiliation
oFreestanding eating and drinking places
oLodging food service operations
-Service
oFull service restaurants
Casual restaurants, family-service operations, and fine dinning restaurants
oLimited-service restaurants
Quick-service restaurants cafeterias, food courts, take-out and delivery
establishments
oContract and social caterers
Supplying food services to airlines, railways, institutions and at recreational
facilities, as well as social caterers providing food services for special events
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oDrinking places
Bars, taverns, pubs, cocktail lounges and nightclubs
Unique operational challenges faced by hotel restaurants
- Location
- Hours of operation
- Room service
- Visibility
- Multiple outlets
- Management decision making
Management system for F & B operations
-Marketing plans & strategies
oMenu
Products (food/beverages)
Purchasing receiving
Storing issuing
Producing serving service
Equipment/layout
Production/ delivery systems
Preventative maintenance
Human resources
Human resources administration
Energy
Other resources
oAccounting/recordkeeping system
- Yield financial statement
Challenges for Food and Beverage operations
- Cost control
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- Labor shortage
- Competition
6/10 operators cited food costs as the biggest issue impacting their business
Controlling and evaluating process
1. Establish standards and standard procedures for operations
2. Train all individuals to follow established standards and standard procedures
3. Monitor performance and compare actual performances with established standards
4. Take appropriate action to correct deviations from standards.
Cost concepts
-Food costs
oThe expenses associated with producing the menu items
-Beverage costs
oThe expenses associated with beverage consumed
-Labor costs
oThe expenses of all employees necessary to run the business, including benefits
-Prime cost
oThe sum of food costs, beverage costs, and labor costs
-Overhead costs
oAll expenses that are neither food, beverage nor labor, such as utilities, rent, linen, etc.
Various types of costs
-Fixed costs
oThose unaffected by changes in sales volume.
-Variable costs
oRelated to business volume, every increase or decrease in cost
-Semi-variable (mixed) costs
oBoth fixed and variable elements
Cost-to-sales ratio: percent
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