CH1-2class

CH1-2class - CHAPTER ONE OUTLINE Reasons to Open a...

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CHAPTER ONE OUTLINE Reasons to Open a Restaurant Liabilities of Restaurant Operation The History of Restaurants Facts about Foodservice Buy, Build, or Franchise?
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What is Foodservice? Definition All establishments where food is regularly prepared and/or served outside the home. (Payne & Theis, 1997)
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WHY GO INTO THE RESTAURANT BUSINESS? Money Place to socialize Challenge Habit Opportunity to express yourself
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LIABILITIES OF RESTAURANT OPERATION Long hours Excessive fatigue / health problems Little security for managers who work for others Family life can suffer For owner, possibility of losing investment and investors
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REASONS FOR RESTAURANT FAILURE Starting with a lack of sufficient capital Poor management Rapid expansion and competition from other restaurants
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FAILURE REASONS CONT’D Economy is at a downturn or recession Family problems Owner loses interest in the operation
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THE RESTAURANT FAILURE RATE Failure rate of 59% for a three year period Highest failure during first year- 26% Second year- 19% Third year- 14%
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HISTORY 1767: M. Boulanger, the father of the modern restaurant, sold soups called restorantes, which means restoratives Origin of the word restaurant 1794: French Revolution caused many chefs to flee to America Paypalt brought the term restaurant to the US 1827: Delmonico’s, the first restaurant in the US, opens
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The Origins Of Classical & Modern Cuisine Modem FS began at the French Revolution in 1793. Marie-Antoine Careme (l784- l833) - Refined & organized culinary techniques. - Systematic cooking principles, recipes, and menu making.
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Georges Auguste Escoffier The father of 21 century cookery. 1847-1935 Simplification of classical cuisine menu The reorganization of the kitchen
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Modern Development New Equipment & Technology New Foods/ Foods Products QUICK LOOK AT Foodservice Industry
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Foodservice Industry Grows Rapidly; FS Profile FS expenditures of every food $ 47.6% In 1955, 25% in 2006, 48% Locations 925,000 (2006 Fact Sheet, NRA)
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CH1-2class - CHAPTER ONE OUTLINE Reasons to Open a...

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