2This Chapter Should Help You... Identify the three main divisions of activity found in restaurant operations, and summarize their respective roles.Explain the best way to become familiar with operations in a restaurant or other food service organizations.
3This Chapter Should Help You... Describe the main responsibilities and jobs associated with each of the following:front of the houseBack of the houseOfficeIdentify the two basic approaches to increasing profits and the primary tools used to measure financial results in food service operations.
4Three Main Areas of Food Service Operations: Front of the HouseBack of the HouseOffice
5Front of the House:The key responsibility of the front of the house is GUEST SATISFACTION!It is extremely important to remember that as a front of the house employee, the key to providing excellent guest satisfaction is fulfilling the guest’s wants and expectations depending upon what type of Food Service Operation is employing you
6Front of the House Tasks Include: Some tasks include:Greeting the guestTaking the orderServing the foodRemoving used tablewareAccepting payment and accounting for cash and charge salesThanking the guest and inviting them for future business
7Back of the HouseThe principal responsibility of the back of the house is the quality of the food the guest is servedSanitation is an extremely important responsibility of employees in the back of the houseFinally, cost control - food, labor, and supplies - is a “make or break” responsibility of the back of the house
8Back of the House Tasks Some Tasks Performed include: Food production Food quality and cost controlDish washing and pot washingLabor cost controlBack-of-the-house cleaningPest control
9OfficeThe first responsibility of employees in the office is providing administrative assistance to the general manager and his or her staffThe office staff is responsible for all of the daily correspondence, phone calls, and office procedures to help free the managers from these time-consuming dutiesLastly, the office staff is responsible for keeping the books
10Office Staff Tasks Correspondence Phone calls Bookkeeping, (i.e., preliminary processing of cashier deposits, payroll preparation, and bill approval)Cost control report preparation
11Division of a Restaurant’s Day OpeningBefore and after the rushMeal periodsClosing
12Controllable Expenses Payroll costsEmployee benefitsUtilitiesAdvertising and promotionAdministrative costsRepairs and maintenance