Chapter 21 Restaurant Operations - Copy

Chapter 21 Restaurant Operations - Copy - Chapter 21...

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Chapter 21
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Commercial Businesses with primary function of generating a profit Non-Commercial Businesses whose primary function is not about making a profit Establishments (host company) that is not related to food service contracts with a foodservice provider to manage the feeding of their employees, students, or patients Often these host companies consists of health care, education, military, transportation, corrections, business and remote settings.
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Restaurants can be broken up into three basic categories: 1. Upscale or Fine Dining 2. Casual dining 3. Quick Service
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Often independently owned and operated Serve fewer # guests per meal Higher average check High degree of emphasis on food presentation Upscale ambiance Frequently only open for dinner Formal service methods High quality of menu items Innovative recipes
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Caters to those who demand excellence in service, ambience, and those seeking a dining experience Each detail of the operation is important
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Chapter 21 Restaurant Operations - Copy - Chapter 21...

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