Fall 2010 Lesson Three

Fall 2010 Lesson Three - RHIM3341D02 LESSONTHREE Lesson...

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RHIM 3341 D02  LESSON THREE  Lesson Assignment Unless otherwise instructed, all answers to assignment questions should be presented in short essay format (1-3 paragraphs maximum) using concise but complete sentences , correct spelling and grammar, and so on. Do NOT copy your answers from the textbook but write them in your own words. Part I (Each answer worth 10 points) 1. What is understood by the term catchment area , and w hy is it essential for the success of a restaurant to concentrate on a certain market? Catchment area is an area from which a majority of users of an attraction, facility, or service are drawn. 2. The menu is another very important part of a restaurant. Explain the following terms: table d’hote, accuracy in menu, and eq uipment capacity. Table d’hote is a full-course meal offering a limited number of choices and served at a fixed price in a restaurant or hotel. Accuracy in menu means that the menu must be accurate and truthful when describing items on the menu. For example, butter must be butter and fresh cream must be fresh cream. 3. Describ e the two main ways to price a menu. Price is a major factor in menu selection. 4. Briefly describe the two components of restaurant forecasting. Restaurants operate through formulating a budget projecting sales and costs for a year on a weekly and monthly basis. Restaurant forcasting consists of two main components, guest counts (covers) and average guest checks. Guest counts are the numbers of guests frequenting the restaurant over a given time period (could be a week, month, or year). To determine yearly guest count, year is divided into 13 periods (twelve 28 day, one 29 day), allowing to compare equal periods rather than unequal days in the months. Then accounting periods are broken down into four 7 day weeks. Average guest check is figured by dividing the total sales by the number of guests. The number for each day is multiplied by the amound of average food/beverage for each meal to find the total forcast sales. Four weekly forecasts combine to make one accounting period. Thirteen accounting periods make the annual total. 5. Why is the kitchen layout an important aspect of food production? Food production is not an easy task but with a kitchen layout that is set up according to the business projected for the restaurant and the menu design, production in the kitchen becomes more simple. Most full service restaurants have similar layouts for their kitchen (consisting of a back door area, walk-ins, the freezer, dry storage, prep line, salad bar, cooking line, expediter, dessert station, and service bar area), making things organized and therefore running quicker and more smoothly. The kitchen can also be set up according to what the customers order most often. If the guests eat a lot of chicken fried steak at the business, then there will be a large sized fryer to cope with the large demand. The layout of the kitchen is important because it allows the kitchen to run smoothly and get the food out to the customers in a more efficient and timely manner. 6.
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This note was uploaded on 10/26/2010 for the course ANSC 1401 taught by Professor Jackson during the Fall '09 term at Texas Tech.

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Fall 2010 Lesson Three - RHIM3341D02 LESSONTHREE Lesson...

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