“The Restaurant Business (20 points)” Please respond to the following:Compare and contrast a freestanding restaurant and a hotel restaurant to differentiate them (in terms of demographics served, traffic patterns, etc.).The location of a restaurant is very important to its financial success. Analyze key location criteria to determine which two are the most important to a restaurant’s success.Lectures are attached.
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Principles of Hospitality and Tourism
Management
HTM 100
The Restaurant Business
Topics






The restaurant business
Developing a restaurant
Sustainable restaurants
Menu Planning
Classifications of restaurants
Trends in the restaurant business
The Restaurant Business





Over 960,000 restaurants (United States)
Multi-billion dollar a year industry
Classical Cuisine
Food trends and practices
Culinary Practices
Developing a Restaurant
• Ultimate Entrepreneurial Dream
• Operating philosophy,mission,goals and
objectives
• Restaurant Market
• Restaurant Concept
• Restaurant Location
• Restaurant Ambiance
Sustainable Restaurants
• Worst aggressors
• 62% environmentally friendly
• Green Restaurant Association (GRA)
– founded 20 years ago
– strives to simplify
Check Your Understanding
• The restaurant industry within the United
States is a multi-million dollar a year
business.
Menu Planning
• Most important ingredient
• Six main types of menus
• Considerations for a menu
Classification of Restaurants




Independent versus Chain Restaurants
Fine Dining
Celebrity Restaurants
Steakhouses
Classification of Restaurants, continued
• Casual dining and dinner house
restaurant’s
Trends in the Restaurant Business





Demographics
Branding
Twin locations
Points of Service
Alternative Outlets
Check your Understanding
• The main way to classify restaurants first
is either by labeling them:
• A] Independent or Chain restaurants
• B] Fine dining or casual
• C] Steakhouses or Celebrity owned
• D] None of the above
Menu Planning Activity
Summary






The restaurant business
Developing a restaurant
Sustainable restaurants
Menu Planning
Classifications of restaurants
Trends in the restaurant business
Principles of Hospitality and Tourism
Management
HTM100
Restaurant Operations
Topics
• Front of the house
• Sustainable restaurant
operations
• Back of the house
• Trends in restaurant
operations
Front of the House





Curbside appeal
Outside cleaning
The host/hostess
Servers
Bussers
Sustainable Restaurant Operations






Go local
Visit a farmer
Ditch the Styrofoam
Organic bar products
Community service
Grow your own
Back of the House





Kitchen manager
Food production
Production procedures
Management Involvement
Employee recognition
Trends in Restaurant Operations





More flavorful foods
Increased take-out menus
Guest wanting excitement
Twin and multi-level restaurants
Economy picking up
Check Your Understanding
Sustainability in restaurant operations can
be practice by :
A] Giving money to charities
B] Giving leftover food to homeless shelters
C] Visiting farmers and buying organic bar
products
D] None of the above
Summary




Front of the house
Sustainable restaurant operations
Back of the house
Trends in restaurant operations

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