RHIM 3341 D02
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)
What is understood by the term
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.
The menu is another very important part of a restaurant.
Explain the following terms:
table d’hote, accuracy in menu,
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.
e the two main ways to price a menu.
Price is a major factor in menu selection.
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
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.
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.