1 / 30

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 ...

Kelvin_Ajay
Télécharger la présentation

CH 6

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  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

More Related