Journal Entry

1
Journal Entry 3Chef Scotts Tour

• Describe the areas that you visited and their
  purposes. Associate each area with an HRT course
  if you are able.
• Chef Scott said that the courses are not culinary
  courses or that they barely touched on the
  culinary arts. If this is so, then exactly what
  do you expect to learn in HRT 382Food and
  Beverage Operations (The Restaurant Class)

2
Family-Service Restaurants

• Commercial Food-Service operations, such as
  buffets and table-service restaurants, with
  relatively low check averages that do not
  typicallyoffer alcoholic beverages and that offer
  many menu itmes appealing to a wide variety of
  guest

3
Alternative Types of Commercial Foodservice
Operations
OH- 14.1
4
UNIQUE FEATURES OF FAMILY-SERVICE RESTAURANTS

• A significant emphasis on comfort foods rather
  than on themes
• Child-friendly, with many high or booster chairs,
  several kids menus or menu items and pre-meal
  games
• Relatively fast table service
• A relatively extensive menu with lower prices
  than midscale restaurants

OH- 14.2
5
MORE UNIQUE FEATURES OF FAMILY-SERVICE RESTAURANTS

• California-style menus that feature breakfast,
  lunch, and dinner items during the entire time
  that the restaurant is open
• A de-emphasis on the sale of alcoholic beverages
• Sit-down counter spaces many properties provide
  stools at a counter in addition to chairs at
  tables
• Long hours of operation many properties are open
  from early morning to late at night some are
  open 24 hours daily

OH- 14.3
6
WHO VISITS FAMILY-SERVICE RESTAURANTS?

• Travelers who desire menu items other then those
  offered by quick-service restaurants
• Families with children
• Guests who prefer to dine in an alcoholic-free
  environment
• Persons desiring foodservices when many
  properties are closed
• Elderly and other persons on a budget and/or who
  desire homestyle food
• Community/civic service groups who desire
  foodservice as part of their meeting agenda

OH- 14.4
7
Organization Chart for a Family-Service Buffet
Restaurant
OH- 14.5
8
Organization Chart for a Family-Service
Table-Service Operation
OH- 14.6
9
Guest-Related Advantages of Buffets

• Flexibility. They can select the items and the
  amount of each item that they desire to eat.
• Value. Guests believe they receive a bargain
  when, regardless of how much they take, the price
  is the same.
• Unlimited food. All items displayed are
  available for guest selection and appear to be
  available in limitless amounts.
• Speed and convenience. There is no production
  waiting period as occurs when guests place orders
  with servers.

OH- 14.7
10
TACTICS TO MANAGING BUFFET FOOD COSTS

• Forecast guest counts accurately to estimate
  production needs
• Have the philosophy that food costs can be
  controlled
• Learn from the garbage can
• Analyze/improve the menu
• Use basic food preparation/service tactics

OH- 14.8