HTM 100 UMASS AMHERST EXAM 2

Aguste Escoffier

simplified French cooking and reduced the number of sauces to the five "mother sauces."

fusion (or sometimes called infusion)

the blending of flavors and techniques from more than one cuisine.

danger zone

the temperature between 41-140 degrees

cold foods below 41

hot foods above 140

*cook food to proper internal temperature

themed restaurant examples

house of blues

table d'hote menu

a selection of one or more items for each course at a fixed price

prime cost

combined food and labor costs

balance sheet

three areas: assets, liability, owners equity

scale with assets on one side, liabilities and owners equity on the other

reflects how the assets and liabilities relate to the owners equity at a particular. moment in time - owe vs. own

use of USAR

profit and loss statement

also known as the income statement, includes sales, cost of goods sold, gross profit, labor and overheads expenses and net profit

variable costs

controllable costs which have a linear relationship with sales volume

sales up, variable costs up

sales down, variable costs down

fixed costs

- They are constant regardless of business volume

- We refer to them as non-controllable

- Examples are lease and rent expenses

turns

the higher the number of turns the better for the restaurant

pre industrial travel

mostly due to religion or trade

load factor

% of seats filled on a plane

positive impacts of tourism

bringing foreign $ into community

cultural awareness

tax revenues

negative impacts of tourism

economic benefits that do not trickle down to locals

benefits of hub and spoke system

- provides transportation to more cities at lower cost

- provides transportation for passengers between airports and their accommodations

- provides an opportunity to fill planes with passengers from multiple locations

eco-tourism

usually found in developing countries because they prefer large-scale project, not the small-scale that we see with these types of tours

tour wholesalers and consolidators

lower rates than if you were to book the service yourself

Outback Steakhouse

No rules. Just right.

doesn't have an HR department, PR department, or a formal recruiting system

suggestive selling

Describing, recommending, showing and offering a variety of food and beverages to guests

social and cultural impacts of tourism

Pollution

Heightened cultural awareness

Damage to cultural artifacts

F&B costs

food is the highest cost when operating restaurants

proof

equal to twice the percentage of alcohol by volume

sustainable operations

It is not hard for restaurants to operate sustainable, there are many things they could do that would make a difference

culinary greats

- auguste escoffier

- Julia child

- Martha Stewart

- emeril lagasse

- alice waters

- bobby flay

- paul prudhomme

six skill areas of cooking

cooking

menu development

sanitation/safety

accounting

computer training

food trends

developing a restaurant

operating philosophy - mission, goals, objectives

restaurant market - niche, catchment area

restaurant concept - type of restaurant/clientele

restaurant location - concept should fit the location

restaurant ambiance - atmosphere

catchment area

given radius or area where potential customers are

1/2 block in large city, 2-5 miles in rural areas

Restaurant Location Criteria

rent costs should be between 5 and 8% of sales

demographics, visibility, average income, zoning, accessibility, parking, city vs. suburban, family vs. singles

sustainable restaurants

average meal has large carbon footprint and produces 275 pounds of waste a day

- restaurants are worst aggressors of GG emissions

- single use products end up in landfills

utility costs are 2.3-3.6% of sales

a la carte menu

items are individually priced

du jour menu

lists the items "of the day"

tourist menus

used to attract tourists' attention

california menu

guests can order any item of the menu at any time of day (breakfast, lunch, dinner)

cyclical menu

repeat themselves (seasonal menus)

menu planing considerations

- needs and desires of the guests

- capabilities of the cooks

- equipment capability & layout

- availability of menu ingredients

- nutritional value

- pricing and strategy (cost&profitability)

- design and layout

floor

lowest amount to charge to break even

ceiling

top limit you can charge

preventing cross contamination

no bare hands-on certain foods, proper storage, wash fruit and veggies

raw animal foods must be separated from other foods

- meat on the bottom, other foods on top

thaw foods correctly

cooling- how long should food stay out

reheating - reheating rapidly

fine dining

- good selection of menu items is offered (cooked to order and nearly all the food is made on the premises from scratch or fresh ingredients)

- these are full-service, luxury dining experiences

- prices reflect the quality of the service and food

- Independent competes easily with chains; not as many chains as in other segments

casual dining

upper, mid and lower scale

lot more chain representation, harder for mom and pop -> big kitchens make larger batches and ship food to locations

big range in service, food quality and price

upper - cheesecake factory

midscale - TGIF, bertuccis, 99

lower scale - chilis, Applebees, Red Robin

steak house

still strong despite nutritional concerns,

many add "value price items"-chicken, fish

upscale - Mortons, Houstons, Ruth Chris

midscale - Longhorn

lower - Outback

family restaurants

evolved from coffee shop style of restaurant

- can be family operated or chain

informal settings with simple menu

- no alcohol (Friendlys, IHOP)

hard time attracting dinner guests

ethnic restaurants

family owned

fastest growing - Mexican

theme restaurants

limited menu - aim to wow w/ total experience

celebrity restaurants

- may or may not have F&B background

entertainment is key*

quick service/fast food

drives restaurant industry

- boom during recession

- limited menus - limited preperations

usually chains

guests help to defray labor costs

hamburger

greatest fast food success story

mcdonalds - 117 countries

each chain has unique marketing/positioning

pizza

delivery service

independents can thrive in market

chicken

inexpensive to prepare, readily available, perceived as healthier

KFC, Chick Fil A

Sandwich

popular ways for entrepreneurs to enter the restaurant business

- newer concepts on the market, subway used to have stronghold

bakery cafe - more than a sandwich shop

NRA

National Restaurant Association

The association representing restaurant owners & the restaurant industry.

Restaurant Computer Systems

point of sale POS systems

- track charges that occur @ hotel or restaurants

kitchen display systems

- printers in kitchen or screens

present kitchen with info on how long orders are taking to be prepared

guest service solutions

apps that build relationships w/ guests, frequent diner programs, delivery management w/ caller id interface

cover

a guest

number of turns

# of covers/# of seats

ex. breakfast - fast meals, more turns

average guest check

food & bev sales / # of covers = number of sales

purchasing systems

create a system for standards of each product, a system of control for theft and loss

parstock - the level of product to keep on hand at all times - triggers reorders

purchasing and receiving can not be done by same person

record time & date of delivery, make sure quality, quantity and price are correct

First-In, First-Out (FIFO)

Method of stock rotation in which products are shelved based on their use-by or expiration dates, so oldest products are used first.

food production

sales from previous year - good indication of expected volume and breakdown of # of sales for each item menu

seven steps of service

greet

introduce and suggestively sell beverages

suggest appetizers

take ordres

deliver food - 2 bite checkback

sell another drink

sell desserts and suggest after dinner

present bill - pick up and return promptly

current asset

can be turned into cash very quickly

- cash or securities, accounts receivable

fixed assets

last resort sales

furniture, kitchen supplies

accounts payable

bills (liabilities)

crude expenses - electricity

analysis of income statement

sales

-increasing/decreasing

-similar to previous times?

-similar to expected?

expenses

- food 28-32%

- bev 18-24%

variable controllable

- labor 20-24%

-operating expenses - china, glassware

- profit

advantages of managed service

Experience in size and types of operations

variety of services

resources and support available

ARAMARK

has provided food to the Olympics since 1968, and has done so more times than any other provider

managed services in B&I

Approximately 80% of the Business and Industry market contracts out their food services

please both the guest and the client in managed services

Pleasing both the people who eat there and the people who hire the food service

managed services in colleges and universities

it is easy to budget for on campus food service because it is easy to predict the business volume

managed services in airlines and airports

- deal particularly with in-flight foodservice, creating menus, purchasing contracts for ingredients

- domestic airlines are now replacing meals with snacks on flights to cut costs - regard as an extra expense

- the food service industry in airports is blossoming as airport restaurants meet the demands

managed services in the military

tasked with supplying food for troops and officers in dining halls, military hospitals, and even servicemen in the field

managed services in elementary and secondary schools

National School Lunch program provides millions of meals per day, and nutritional education programs are now also part of the program, which aim to establish nutritional requirements for children

managed services in leisure and recreation

provided in large venues such as stadiums, arenas, theme parks, national parks, zoos and aquariums, and other places where large numbers of people gather for attractions and recreation

- multiple points of service where different food and beverage options

- hot dog stands, restaurants, skybox catering, and VIP suite service

managed services in health care

provided in health care facilities such as hospitals, long-term care, assisted living and retirement centers, for patients, visitors and employees

- different patients require different diets,

- crucial that meals are checked for accuracy and delivered to the correct patients

- food services can also provide meals in cafeterias, dining rooms, coffee shops, vending machines, catering, delivered by tray

captive clientele

Customers who must use a product or a service because they have no other options.

Managed Services

services that can be leased/contracted

tourism

worlds largest industry

- large % of GDP, way to gain positive balance of trade with other nations

- 11.7% of GDP worldwide

- employs 11.6% of global workforce

Tourism definition

activities of a person's traveling to stay in places outside usual environment for no more than a year for leisure, business and other purposes

tourism benefits

- substantial tax revenue

- employment prospects

- menu of activities - interdependency

- cultural history, entertainment, nature, etc, continues to grow

- opening of borders

- increases disposable income

- reasonably priced airfare

- increase of people w/ time and $

tourism markets

baby boomers - retiring, better health, good amount of wealth

millennial - moving out, have good jobs

more people have the urge to travel due to the interconnectedness of the world

business travel

not as necessary today

tend to be younger, spend more $, travel further but spend a shorter amount of time at destination

UNWTO

United Nations World Tourism Organization

plays a role in development of sustainable tourism, universal accessibility, international peace, understanding, prosperity and respect for human rights and freedoms

- global market determines success

traveling by train

US needed rails to transport goods and people

- first railroad built in 1830, transcontinental travel by 1869

train = mass travel possible for everyone

- Amtrak created in 1971 due to rail passenger service act

good sense in more populated areas - Western Europe, Asia

traveling by car

began in 1895 in Germany

- model T in 1914 - mass production

1956 - interstate highway system expanded

rental cars - 5,000 companies in the US, 75% of rentals take place in airports

traveling by air

- integral in tourism and travel

5,500 planes are over US any given day

100,000 per day worldwide

- lower fairs -> increased air travel

carriers spending more on fuel and other costs

- labor 30-45%

new planes - Boeing Dreamliner - aviation tech allows it to fly from Boston to china nonstop

hub-and-spoke system

major (large) planes to major areas

smaller planes to smaller areas

cruise ships

floating resort - market increase dramatically

9 million Americans each year

most ships sailing under foreign flags

- labor laws

- gambling laws

cruise markets

mass market

95-195/person/day

carnival cruise (20% of market), Norwegian, royal Caribbean

middle market

175-300/person/day

celebrity, princess

luxury market

400/person/day

crystal, regent seven seas, silver sea

impacts of tourism

cultural awareness

- if the # of tourists is manageable and respectable, then the opportunity for social interactions

higher levels of employment

- good, but not if all highly skilled jobs go to foreign workers and locals receive worst jobs - no room for growth

tourist pollution

trash - landfills

emissions - travel

are we overwhelming the community and systems and ruining the environment?

other ex. sewage, traffic, Americanizing other places

multiplier effect

new dollars injected into economy

- supplier and payroll to support and provide production and services

- suppliers and employees spend $ on their items for wants and needs

- others in community receive and spend on related products and services

tourism organizations

international

- control increase and sustain global tourism

national/domestic

- convincing others to travel to your country

marketing, advertising, research, speaking for interests and concerns of travel to your country

state or regional offices

- summer vacationers to our state

city offices

- attract national conferences, conventions

- what market do we want?

ecotourism

tourism with a conscious

- minimize impact

- build awareness

- positive experiences on both ends

- direct financial benefits (locals and environment)

- raise sensitivity and promote human rights

sustainability of tourism

increasing # of tourists raise concerns about environment, resources and sociocultural degradation

societal obligation to do better

only change will sustain tourism

operating ratios

food cost percentage

- food cost/sales x100

contribution margin

- selling price - cost of item

labor cost percentage

- labor cost/sales x 100

prime cost

- food cost + labor cost %

beverage cost percentage

- cost of bev sales/total beverage sales x100

ecotourism definition

responsible travel to natural areas that conserves the environment, sustains the well being of local people and involves interpretation and education

Dram Shop Law

Made owners and operators of drinking establishments

liable for injuries caused by intoxicated customers

• So very important to make sure servers know if

someone is getting drunk, and safely cut them off

fortified wines

Wines that contain brandy or wine alcohol. Alcohol content sweeter than regular wines

fermented and distilled.

Spirits differ from wine and beer in that they are

red wine

pairs well with red meat but typically a fair game with any dish