F & B Management • Todays objective in learning outcomes. • To understand the CONCEPT of what and how a restaurant works. • The Menu concept. Restaurant Management • What does the Manager & Head Chef do. • The Process.Controlling • Next WEEK: You will present 4 concepts – 2 hotel & 2 non-hotel in groups of 4. F & B Management – The Concept • Your concept choice is a stepping stone ...
Overview Basics Management Competition Flow: • Teams of 2 - 4 students plus 1 team manager • Check In: 1. Six (6) copies of the written proposal 2. Menu and Costing information in a separate manila folder 3. Two (2) 24 x 36 inch posters • Booth set up (5 minutes) • Five Verbal Presentations (7 minute sessions with a 3 minute break between) • Feedback (10 minutes) Checklist 6 written proposals in sections separated by tabs including: • Restaurant ...
What is Franchising? A method for the distribution of goods or services. Elements of a Franchise License of a Trademark ; Payment of an Initial Fee; Franchisor provides substantial support or marketing plan or the existence of a “Community of Interest” between Franchisor and Franchisee. Quick Franchise Facts Approximately 760,000 Franchised Businesses in U.S. 19 Million Americans employed in Franchised Businesses. Over 75 industries represented. Restaurants are the largest single sector represented. Regulation of Franchising The Offer and ...
Fastest-Growing Restaurant Sub-Category Food trucks are a somewhat surprising foodservice- industry sector, in that it is the fastest-growing in the entire industry, with 2017 industry revenues forecast to reach $2.7 billion, a 315% increase since 2013’s $650 million. Today, there are an estimated 30,000 to 40,00 food trucks operating in the US. The origin of the concept (often disputed) was Roy Choi’s truck selling Korean barbecue tacos on the streets of Los Angeles during 2008 ...
• A menu is a list of food and beverage items served in a food and beverage operation. • It can be printed on paper, written on a chalk board, displayed on a sign behind the register, etc. • The menu is the basic game plan for the restaurant and a tool used to meet the needs and wants of a customer. • The menu expresses the concept and theme through the choice of foods on the menu, the prices ...
EMEA PAB March 2nd 2010 ISVs and Oracle Agenda EMEA PAB, Dubai 2nd March 2010 Dinner at the Palm – Atlantis hotel – Levantine Departure from the Park Hyatt at 18:00 LEVANTINE restaurant – Middle Eastern concept infused with an explosion of colours and Arabian inlfuences Oracle Partner Advisory Board Partnering “Partnering requires all Partners to transform their businesses in terms of relationships, behaviours, processes, communications and leadership. Neither participant can succeed without the other.” OUTCOME OF THE ...
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