Test 1 Flashcards
(61 cards)
1
Q
Hospitality
A
meeting needs of guests with liberality and goodwill
2
Q
Symbol of Hospitality
A
pineapple
3
Q
Tourism
A
- purpose of travel
- duration
- distance
4
Q
changes to tourism industry (1900/1960 ->)
A
- more people working & earning
- after WWII ppl start traveling by road
- new fast food
- 1960: commercial air travel
- Revolution of R (restaurant) & FSI (food service industry)
- workforce structure change:
5
Q
types of restaurant ownership
A
- independent
- chain
- franchise
6
Q
Independent
A
- owned by one or more owners
- owners involved in day to day operations
- not affiliated with brand or name
7
Q
benefits of independently owned restaurant
A
- flexibility
- creativity
- independence
8
Q
risk of independent restaurant
A
- potential for failure
- lack of expertise
9
Q
Chain
A
group of restaurants, identical in
- market
- concept
- design
- service
- food
- name
10
Q
benefits of chain restaurants
A
recognition: removes uncertainty from dining experience
- sophisticated systems development
- advertising clout
- discounted purchasing (bulk)
11
Q
Franchising
A
Authorization by one company to another to sell its products, services, name of the business format or product being franchised
12
Q
benefits of franchising
A
- proven concept
- brand recognition
- less likelihood of failure
13
Q
drawbacks of franchising
A
- high initial investment (franchise fee)
- limit creativity/flexibility
- royalty payments
14
Q
fine dining
A
- typically independent
- wide menu
- high levels of service
- host, captains/servers, sommelier
15
Q
nouvelle
A
- light
- fresh
- small portions
- delicate
- presentation
- multiple courses
16
Q
themed restaurants
A
- more limited menu
- combo: sophisticated/casual
ex: nostalgia, rock n’ roll
17
Q
celebrity restaurants
A
- getting popular
- owner may be chef, athlete, Hollywood stars
18
Q
hotel restaurants
A
- Cater to both hotel guests and the general public
- “plus amenity” –top notch restaurant
- Luxury hotels –market their brand
- Hotel restaurants are managed similar to other restaurants
- Outsource to professional brand/operator
19
Q
cuisine specific restaurants
A
- Renowned for specific cuisine
- Steak
- Fish
- Add appeal by providing additional items to the menu
20
Q
casual dining
A
- Relaxed atmosphere
- Homey, welcoming decor
- Popular, families
21
Q
food trucks
A
- Step up “sidewalk food cart”
- Larger, more tricked-out, self-propelled
- Quality and variety
- Laws in cities/towns
- Supportive, others not welcoming
- Food truck festivals
22
Q
mom and pop restaurants
A
- Evolved from the coffee shop style of restaurant
- Typically located in or near easy access to the suburbs
- Informal with a simple menu
23
Q
ethnic restaurants
A
- Mostly independently owned
- Provide something different for diners
- Originally, ethnic restaurants grew to cater to various immigrant groups
- The fastest growing segment in the US is Mexican restaurants
24
Q
fast food
A
• This segment drives the industry
• Offer limited menus
o Less expensive ingredients/processed foods
o Allow for low prices
• Delivery service
• Diverse operating facilities and categories
o Hamburger, pizza, chicken, pancakes, sandwich
25
4 types of restaurant service
- american (food cooked in kitchen, brought to table, less formal)
- russian/ french (formal, table side food prep)
- buffet (no portion control, diners make selection)
- action stations (hibachi)
26
diff between russian and french service
o Russian: the food goes on platter on a cart for the guest to select their own food. Fully prepared and pre-cut
o French: partially cooked/prepared food, brought to the table, placed on a cart, finished prop and served to individuals
27
FOH
-greeter
-servers
-bussers
-Maitr d'
sommelier
-captain
-front/ back waiters
28
Maitr d'
- responsible for all aspects of service
- greets, handles reservations, train ppl, work w/ sommelier selecting wine, may work with chef to develop menu
- liaison between front and back of house
29
Sommelier
- assist guest w/ choosing wine
| - select, purchase, receive, store wine
30
Captain
- runs one area of dining room
- explains menu/answers questions
- take orders
- tableside cooking
- oversees front/back waiters
31
front waiter
o Provide utensils, plates, bringing food
32
back waiter
o Fill waters, bread/butter, clear dishes
33
BOH
- executive chef
- sous chef
- expeditor
- dish person
- steward
- general manager
34
Executive chef
size dependent
could be star attraction
-operation of all kitchen food production
-design menu, hire/train, purchasing, presentation, safety, sanitation
35
sous chef
- prepares food during service
| - organize/supervise kitchen operations
36
Expeditor
-call orders to other cooks
-coordinates FOH/BOH
(brings it all together to go out to table)
37
Dish persons
- clean cookware
- china, silver, glassware, floor
- remove garbage
38
Steward
- keep equipment sanitized
- inventory chemical stock, sanitation, pest control, forecast cleaning supply needs
- maintenance of machines
39
General Manager
o Day-to-day operations
o Accountable for everything in restaurant
o Operating budget- develop and operate within it
o Cost control – track all sales, record keeping, performance menu items
o Contact person for everything
Vendors
o Work toward accomplishing owner’s goals
Relay info between owners and employees
40
what determines menu pricing strategy? and things to consider
```
target market and concept
o Competition
o Food cost
o Labor cost
o Other overhead coasts
o Margin of profit
```
41
Analyze competitor’s ______ _______ to base yours off of
price range
42
Contribution margin
difference between the sales price and the cost of the item
Meal sells for $8.00
Dish costs $3.00
Contribution margin $5.00
43
Food Cost
price individual menu items and multiply by the amount necessary to achieve required food-cost percentage (FC%)
44
formula for calculating food coat
FCP = cost of food/food sale item
burger costs $2.09 to make, sells for $6.95
(2.09/6.95= .30)
= 30% food cost
45
labor costs
range from 16-24% in casual, 30% upscale
| -
46
Forecasting
estimating # of expected guests for any meal
- calculate sales projections
- predict staffing levels, labor cost, stock/reordering
- help calculate profit/loss
47
FIFO
first in first out
48
starting a restaurant
- develop concept (make sure it fits the market)
- market share (# of competing restaurants)
- location (distance from market, visibility, competition, leasing/remodeling/buy existing building)
49
ppl will drive ____ minutes for fast food
5-7
50
ppl will drive ___ minutes for full menu
15-18
51
ppl will drive ___ for high reputation restaurant
1 hr +
52
common denominators of restaurants
- utility v. pleasure
- degree of service offered
- time of eating & seat turnover
- sq. foot requirement (FOH: 70% of space, BOH: 30%)
53
how many years does it take to open a restaurant?
2+ years
54
Issue in F&B
- lack of knowledge about food
- pop too big = speed up growing/producing
- obesity
- treatment of animals
- greenhouse gas
- fillers/processing
55
Trends in F&B
- healthy alternatives
- locally sourced food
- seasonal
- farm to table
- use herbs instead of salt
56
tourism industry is composed of non-hospitality businesses
True
| ex: travel agents, tour operators, attractions
57
examples of hospitality only providing to locals
clubs, assisted living, sports
58
tourism uses _______ services
hospitality
59
difference between tourism and hospitality
customer and needs
60
similarities between tourism and hospitality
- make guests feel welcome
- achieve financial goals
- sustainability
61
FOH service staff
captain
front waiter
back waiter
