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CH 6

Culinary Arts, Restaurant Development, and Classification 2004 Pearson Education, Inc. ... The French are credited with culinary art, largely due to two main events ...

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CH 6

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  1. C H A P T E R C H A P T E R The Restaurant Business Culinary Arts, Restaurant Development, and Classification 6

  2. Culinary Arts • Culinary Arts… • The French are credited with culinary art, largely due to two main events • French Revolution • Thomas Jefferson • French cuisine and its foundations • Mother sauces • Nouvelle cuisine (lighter cuisine)

  3. Culinary Arts • Culinary Arts (cont.)… • American Adaptation • Infusion • Blending of flavors and techniques of two cuisines

  4. Some Culinary Greats • Culinary Greats… • Auguste Escoffier • Patron Saint of Cooking • Julia Child • Martha Stewart • Emeril “BAM” Lagasse

  5. Some Culinary Greats • Culinary Greats (cont.)… • Charlie Trotter • Considered America’s finest • Alice Waters • Paul Prudhomme

  6. Chefs of Today Need to Possess • Need to Possess… • Cooking skills • Employability traits • People skills • Menu development • Nutrition

  7. Chefs of Today Need to Possess • Need to Possess (cont.)… • Sanitation/Safety • Accounting • Computer Training

  8. Recipe For Safety & Sanitation • Safety & Sanitation… • Wash Hands Often • Keep it Clean • Avoid the Danger Zone • Train and Educate • Have the Right Attitude

  9. Recipe For Safety & Sanitation • Safety & Sanitation (cont.)… • Know Your Equipment • Be HACCP Friendly • Use Your Health Department • Equip Your Staff • Stay Informed

  10. Describing Foodservice Organizations • Foodservice Organizations … • Operating philosophy • Philosophy of owner/operator • Expression of ethics, morals, and values • Mission goals and objectives

  11. Who Is the Guest? • Guest… • Target market customer • Niche - specific share of a market • Catchment area

  12. Who Is the Guest? • Guest (cont.)… • Demographics • Average number of people equals 500 per restaurant

  13. Market Share • Fair Market Share… • Number of potential guests/number of restaurants • 5000/25 restaurants = 200 people • Actual Market Share… • Actual number of guests each restaurant serves

  14. Concept Elements • Concept… • Created with customer in mind • Location • Theme and design • Ambience

  15. Menu Planning • Menu Planning… • A la carte • Table d’ hote • Du jour • Tourist menus • California menus • Cyclical menus

  16. Menu Design and Layout • Design and Layout… • The Menu is a sales tool and motivation device • Affects what and how much is ordered • Tools include paper, color, and artwork

  17. Menu Design and Layout • Design and Layout (cont.)… • Menu Engineering • Approach to setting menu prices and controlling costs • Principle that food cost percentage is not as important as total contribution margin • Establishes what is to be added, dropped, repositioned, or left alone on the menu

  18. Considerations for Menu Design • Menu Design… • Needs and desires of guests • Capabilities of cooks • Equipment capacity and layout • Consistency • Pricing

  19. Considerations for Menu Design • Menu Design (cont.)… • Nutritional analysis • Accuracy in menu • Menu analysis • Menu design and layout

  20. Classifications of Restaurants • Classifications… • Americans eat out 200 times a year • 50% of guests visit a restaurant on their birthday • Most popular meal period is lunch • National Restaurant Association

  21. Full-Service Luxury Restaurants • Full-Service… • Good selection of menu items made on premises • Fine Dining Hall of Fame • Le Bec Fin • Spago • There are few national chains

  22. Specialty Restaurants Quick Service • Quick Service… • Theme related • $111 billion annual sales • Better known as fast food • Limited menus • Guest helps defray labor costs

  23. Quick ServiceHamburger • Hamburger… • McDonald’s and Ray Kroc • Added breakfast • Expanding overseas • Co-develop sites with gasoline companies • $33 billion worldwide sales • Drive thru

  24. Quick Service Pizza • Pizza… • Local and regional chains all with delivery service • $20 billion market • Four major chains • Pizza Hut • Domino’s • Papa Johns • Little Caesars

  25. Quick Service Chicken • Chicken… • KFC is market leader • Home delivery • “3 in 1” restaurants • Other chains • Church’s Chicken • Popeye’s

  26. Other Types of Restaurants • Other Types… • Steakhouses • New growth area • Outback Steakhouse • Seafood restaurants • Pancake restaurants • Sandwich restaurants • Family restaurants

  27. Ethnic Restaurants • Ethnic… • Independently owned and operated • Mexican restaurants are largest growth segment • Different types are developing • Thai • Indian

  28. Casual Dining/Dinner House • Casual… • Relaxed atmosphere with trend towards casual • Houston’s • Chain or independent • Ethic and theme

  29. Celebrity Restaurants • Celebrity… • Owned by celebrities such as Michael Jordan, Dan Marino, Steven Segal, Gloria Estefan, Junior Seau, Denzel Washington • Seau’s San Diego • All Star Café • House of Blues

  30. Trends in Restaurant Development • Trends… • Demographics • Branding • Alternative outlets • Globalization • Continued diversification • More hyper-theme restaurants • Chains vs. Independents

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