ppt课件-chapter8餐厅操作——培生高等教育（ chapter8 restaurant operations- pearson higher ed）.pptVIP

Chapter 8 - Restaurant Operations Chapter 8Restaurant Operations After Reading and Studying This Chapter, You Should Be Able to: Describe restaurant operations for the front of the house Explain how restaurants forecast their business Outline the back of the house operations Identify key elements of an income statement Identify the key restaurant operating ratios Outline the functional areas and tasks of the restaurant manager’s job Front of the House “Curbside Appeal” Organizational chart: Dining room manager Hostess Servers Bussers Restaurant Forecasting Budget projections Guest counts or covers: Meal periods Day of week Special holidays Average guest check Food and Beverage Occupancy Statistics Occupancy Statistics Cover = a guest Number of Turns = Number of Covers Number of Seats Average RestaurantCheck Average check = Food and Beverage Sales Number of Covers Service Guests want less formal, yet professional Training is necessary Servers are salespeople Suggestive selling Back of the House Refers to the areas that the guests do not come into contact with Food production Restaurant systems: Point of sale systems (POS) Kitchen display systems Guest services solutions More Kitchen Systems Labor management Financial reporting Personal digital assistants Balancing the FOH with the BOH Purchasing Receiving Storing and issuing Food production Stewarding Budgeting Accounting and control Food Production Based on expected volume of business Prep work done prior to service times Kitchen layout Cooking line Teamwork Kitchen/Food Production Staffing and scheduling Training and development Management involvement Employee recognition Production Procedures Production sheets: Count the product on hand (par levels) Determine production level Determine actual sales Key to consistency and quality of food Purchasing Use of standards (product specs) System of control for theft and loss Par stock and reorder points Who will do