TAILIEUCHUNG - Lecture The restaurant: From concept to operation (7th edition): Chapter 2 - Walker

Chapter 2 - Restaurants and their owners. After reading and studying this chapter, you should be able to: List and describe the various kinds and characteristics of restaurants; compare and contrast chain, franchised, and independent restaurant operations; describe the advantages and disadvantages of chef-owned restaurants; identify several well-known celebrity chefs; define centralized home delivery restaurants. | Chapter 2 Restaurants and Their Owners Courtesy of Sysco The Restaurant: From Concept to Operation, 7th Edition Objectives After reading and studying this chapter, you should be able to: List and describe the various kinds and characteristics of restaurants Compare and contrast chain, franchised, and independent restaurant operations Describe the advantages and disadvantages of chef-owned restaurants Identify several well-known celebrity chefs Define centralized home delivery restaurants Kinds and Characteristics of Restaurants Segments: Chain or independent (indy), and franchise restaurants Quick-service (QSR), sandwich Fast/quick casual Family Casual Fine dining Other Top 400 segment ratings Ranking Concept Sales 1 Burgers $102,132,100,000 2 Casual dining $27,152,900,000 3 Sandwiches/bakery-cafe $25,053,200,000 4 Coffee/tea/donuts $19,835,600,000 5 Family dining $14,797,200,000 6 Mexican: Limited service $10,512,100,000 7 Seafood: Full service $6,080,600,000 8 .

• Quản trị kinh doanh
• The restaurant
• Lecture The restaurant
• Restaurant operations
• Restaurant management
• Chain restaurants
• Sandwich shops
• Restaurant leadership
• Restaurant concepts
• Staffing the restaurant
• Civil rights laws
• Restaurant industry
• Kitchen display systems
• Restaurant business
• Marketing plans
• Forecast restaurant sales
• Income statement
• American style restaurants
• Fast food restaurants
• Pricing strategy
• Menu pricing strategies
• Kitchen planning
• Equipping the kitchen
• Food purchasing
• Food purchasing system
• Alcoholic beverage licenses
• Nonalcoholic beverages
• Recycling to reduce costs
• Labor costs
• Food production
• Food sanitation
• Training programs
• Foodservice teams
• Ebook BEP technologie restaurant
• BEP technologie restaurant
• Les coutumes francaises
• Formules de restauration commerciale
• La brigade de restaurant
• La communication professionnelle et commerciale
• L'économat principal
• La lingerie principale
• Organisation du travail
• La restauration automatique
• Décoration du restaurant
• From Concept to Operation
• Kinh doanh nhà hàng
• Quản trị kinh doanh
• Kinh doanh dịch vụ
• Restaurant service
• Ebook Restaurant service basics
• Dịch vụ nhà hàng
• Table service
• Table settings
• Initiating the service
• Serving the meal
• Emergency procedures
• Handling service using technology
• Bar service
• BMC Pulmonary Medicine
• Cooking fumes
• Kitchen smoke
• Restaurant workers
• Restaurant health and safety
• Respiratory health
• Health symptoms
• Introduction to management in the hospitality industry
• The hospitality industry
• Food service
• The restaurant business
• Restaurant industry organization
• English vocabulary
• Restaurant English vocabulary
• Restaurant vocabulary
• Learning English
• Effective method of learning English
• Admission Requirements
• Skills Inventory
• Hiring Trends
• Restaurant Manager
• Financial Aid
• Hotel management
• Career starter
• Quản lý nhà hàng
• Quản lý khách sạn