1. Prof. Karen Goodlad Fall 2014 Chapters 6 & 7 Restaurant Business and Operations

2. Class Session Objectives Identify the scope of the hospitality and tourism industry. Understand and describe the characteristics of the food and beverage industry from a local, national and global perspective. Explore the roles and responsibilities of key executives and department heads in the food and beverage industry. Classify and examine food and beverage operations.

3. Overview of Today’s Class Discussion of NY Times Travel Section Concierge Assignment Lecture In-class Small Group Projects

4. Let’s Talk Http://www.britannica.com/biography/Ellsworth-Milton-Statler http://www.businessinsider.com/skills-danny-meyer-looks-for-in-job-candidates-2016-2 Hire Only Good Natured People EM Statler (Memo handout) "People who thrive when they make others feel better would become our biggest champs,” Danny Meyer

5. Charlie Trotter, September 8, 1959-November 5, 2013 "The customer is rarely right. And that is why you must seize the control of the circumstance and dominate every last detail: to guarantee that they’re going to have a far better time than they ever would have had if they tried to control it themselves." Trotter was thought of as a brilliant chef and was admired and respected by many in the industry. His philosophy though is obviously something slightly different that the "customer is always right" mantra many of us learn and teach. What do you think about this comment?

6. Classification of Restaurants Fine Dining Casual Dining Fast Casual Quick Service

7. © Statista Inc. U.S. restaurant industry food and drinks sales by venue category from 2009 to 2014 (in billion U.S. dollars) Food and drinks sales of the U.S. restaurant industry by venue category 2014 United States Retrieved from http://www.statista.com/statistics/203363/projected-restaurant-industry-sales-by-venue-category-in-the-us/http://www.statista.com/statistics/203363/projected-restaurant-industry-sales-by-venue-category-in-the-us/ Source: National Restaurant Association, Restaurant Industry Forecast 2014, page 7ID 203363

8. Menu Planning Needs of the Guests Capabilities of the Cooks Equipment Capacity and Layout Availability of Menu Ingredients Price and Price Strategy Nutrition Truth in Menu Design and Layout

10. Restaurant Operations The Guests are in The Restaurant, Now What? Front of House Staff (FOH)Back of House Staff (BOH)

11. Dining Trends The Foodie

12. Dining Trends The Food TruckSource: http://midtownlunch.com/2011/11/30/a-slice-of-street-vendor-history / http://midtownlunch.com/2011/11/30/a-slice-of-street-vendor-history /

13. Vendy 1101 Name of your Food Truck Menu item of importance Location Criteria for Selection, You Decide 1. ______ 2. ______ 3. ______

14. Until we meet again… Class will be held at City Tech, no site visit is scheduled for next class session. Chapter 4, Review questions #1, #3 Is it important to offer a variety of beverage options in a full service restaurant? Is any particular beverage more important than another? Use terms from the text to explain your answers. What inventory controls are important in a F&B operation? Why? I am trying to secure some graduates to come to City Tech to talk with us about F&B. Dress to impress! Be curious, they know their stuff. Prepare many questions to ask them.

15. Food trucks Graphs: http://www.google.com/trends/explore#q=food%20truck&geo=US&cmpt=q History: http://www.nytimes.com/2014/05/04/magazine/who-made-that-food-truck.html?_r=0http://www.nytimes.com/2014/05/04/magazine/who-made-that-food-truck.html?_r=0 2011 trends: http://www.nytimes.com/2011/10/02/us/the-food-truck-revolution-revs-up-with-a-little- help.html?pagewanted=allhttp://www.nytimes.com/2011/10/02/us/the-food-truck-revolution-revs-up-with-a-little- help.html?pagewanted=all Controversy: http://www.forbes.com/sites/afontevecchia/2014/05/23/as-new-york-city-crushes-the-food-truck- business-mexicue-pushes-a-new-model/http://www.forbes.com/sites/afontevecchia/2014/05/23/as-new-york-city-crushes-the-food-truck- business-mexicue-pushes-a-new-model/ Association: http://www.nycfoodtrucks.org/http://www.nycfoodtrucks.org/ Vendy Awards http://www.vendyawards.streetvendor.org/newyorkcity/#Judgeshttp://www.vendyawards.streetvendor.org/newyorkcity/#Judges WSJ History of Snacks: http://online.wsj.com/news/articles/SB10001424127887324463604579045053807409652http://online.wsj.com/news/articles/SB10001424127887324463604579045053807409652 Find a Dood Truck: http://roaminghunger.com/http://roaminghunger.com/ Tweat it http://tweat.it/http://tweat.it/

16. Marcella Hazan 1928-September 29, 2013 “The explanation is that I consider cooking to be an act of love. I do enjoy the craft of cooking, of course, otherwise I would not have done so much of it, but that is a very small part of the pleasure it brings me. What I love is to cook for someone. To put a freshly made meal on the table, even if it is something very plain and simple as long as it tastes good and is not a ready-to- eat something bought at the store, is a sincere expression of affection, it is an act of binding intimacy directed at whoever has a welcome place in your heart. And while other passions in your life may at some point begin to bank their fires, the shared happiness of good homemade food can last as long as we do.”