he restaurant and catering industry employs literally millions of people throughout the world. Foodservice is labor intensive which means it employs a high proportion of workers in relation to the number of people it serves.
Risks
include: 1) lack of experience, 2)poor location, 3)too much competition, 4)poor merchandising. Restaurant must make a special statement to the customer if he or she is to return.
Restaurants
and caterers provide both a service and a product.
the meal
feeding an individual who is not eating at home.
Product
Restaurants
offer their service and product at a fixed location . The catering business is a mobile one providing food service either for special occasions or for places where meals are usually not prepared.
Every
restaurant customer can see: take orders and bring the maitre d’hotel (餐厅领班 ) food captain, or hostess the waiters and waitresses the bussers(set and clear the table).
Lesson Eight
Restaurant Management
1.
Customers 2.Business Volume 3. Product,cuisine 4. Business Classification 5. Types of Business, business risks,employment 6. Organizational Structure of Restaurant 7.Stakeholders 8. Business Approaches
An
improving economy and continued growth in disposable personal income will be the catalysts to propel the restaurant industry into the year of real growth.
美食家；能品尝食物 和美酒的行家
2).
Types of Services table service counter service self-service carry-out or take-away
Types of Business
In
every price range and every cuisine countless restaurants around the world are independently-owned and often owneroperated. It appeals to those who want the risks and satisfactions of self-employment.
choice. The restaurant and catering business has developed to feed this huge number of people.
Business Volume
The
restaurant and catering business is one of the largest and fastest-growing industries in the world. Those who eat away from home spend vast sums of money for restaurant or catered meals. It depends heavily on tourists for sales.
Restaurants
fulfill the customer's immediate convenience; taste and style of cooking and eating are fulfilled by cuisine.
Business Classification n.
Customers
transients ,factory workers, school Millions of people are awaypersonnel,travelers, from their children,military homes everypeople day either necessity or by out toby have a good time
1)Types
of Restaurants : The gourmet restaurant serves customers who want The family-type restaurant to eat in a hurry and are most interested in fast service, The specialty restaurant (offers a limited cleanliness, and low price. variety or style of food ) The convenience restaurant