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Unformatted text preview: -Higher check average ($30+)-Mainly Dinner-Sommelier-Person who is responsible for wine service3 INDUSTRY SEGMENTS VARY BY:-Menu-Labor-Service-Liquor-Hours of Operation-Meal Periods Changes amongst Segments-Check Average-Time at Table-Table Turns-Staff Training-Guest Expectations-EE/Guest Ratio-Food Cost % Location is most important for restaurants Eating vs. Dining Eating-I need to eat, quicker, not fancy Dining-Sit down meal, a date FORMS AND LEVELS OF SERVICE-Serve with the left-Clear with the right a la carte- everything is typically individual prix fixe- Price fixed meal. For one cost you get entire meal table d’hôte- table of the host Tray line-place where food is prepared in hospitals Teppanyaki-Hibachi, grill in front of you...
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- Take-out, DINING -CASUAL DINING