HM110FoodserviceWeek5-6

HM110FoodserviceWeek5-6 - Culinary Arts and Restaurant...

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Culinary Arts and Restaurant Business Week 5-6 HM110
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French Cuisine and Its Foundation The French are credited with culinary art, largely due to: French Revolution French cuisine and its foundations: Mother sauces Nouvelle cuisine (lighter cuisine) American adaptation: • Infusion: – Blending of flavors and techniques of two cuisines
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Chefs of Today Need to Possess: Cooking skills Employability traits People skills
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Restaurants Vital part of everyday life Patronized several times a week for social purposes as well as to eat and drink Offer society a place to relax and “restore” Offer an opportunity to enjoy the company of friends, family, colleagues, and associates
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More About Restaurants 50% of the food dollar is spent away from home Multi-billion-dollar business Employ 11.7 million people
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Figure 7-1 Approximate Market Share of Restaurant Segments
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Full-Service Luxury Restaurants National Restaurant Association Good selection of menu items made on premises Fine Dining Hall of Fame: Le Bec Fin Spago There are few national chains : Morton’s Ruth Chris’s Roy Flemings
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Reasons for the Small Number of Luxury Restaurants Labor intensive and require a higher level of skilled labor Small percentage can afford high prices Overhead costs may not be reasonable Economies of scale are not as easily reaped Consistency and quality are not easy to maintain Limited market appeal
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This note was uploaded on 10/08/2011 for the course HTM 110 taught by Professor Staff during the Spring '11 term at S.F. State.

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HM110FoodserviceWeek5-6 - Culinary Arts and Restaurant...

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