ENT 1 - LS 10-14

Entrepreneurship 1 - Live Session

• Week in Review

• Objectives

• Lesson

• Housekeeping

• Questions/Exit Ticket​

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Agenda

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• ​Explain the role of restaurants within the overall hotel experience

• Discuss the types of food and beverage offerings that different hotels provide

• Read external market research reports, including pie charts, line graphs, and histograms

• Plan appropriate menu offerings for a restaurant

• Price menu items to sell

• Analyze the financial results and impact of a restaurant within a hotel

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Operations: Restaurant and Culinary

Hotel Restaurants and Non-Hotel Restaurants

• Franchise

  • An independent restaurant that has taken its name and business plan from an established chain.

• Luxury Hotel

  • ​A type of hotel that offers sumptuous, elegant accommodations.

Poll

Which do you prefer? A franchise restaurant or unique restaurant?

• Franchise

• Unique

Planning Menus

• Menu Planning

  • ​The process of organizing meals ahead of time. The main courses and sides of a menu can be planned for days and weeks in advance.

• Comfort Food

  • ​Food that provides nostalgic or sentimental feelings, frequently with a high carbohydrate level and simple preparation.

Poll

Do you prefer a place that offers a set menu or a menu that changes daily?

• Set

• Changes

Food Service Staffing

• Kitchen Manager

  • ​The head chef and supervisor in a restaurant’s kitchen

• Sous Chef

  • ​An assistant to the head chef or kitchen manager.

• Line Cook

  • ​A subordinate cook in kitchen who usually specializes in a limited number of items.

Multiple Choice

menu offerings drive the choice of:

• Chefs

• Cooking Equipment

• Plates and Utensils

• ALL OF THESE

Hotel Restaurant Financial Management

• profit and loss statement

  • ​Sales (also called revenues)

  • Expenses (also called costs)

  • Profits or losses (also called net income)

• Costs

  • Product

  • Labor

  • ​Prime

Multiple Choice

In a hotel restaurant, the prime costs are:

• Utility costs and rent

• Insurance costs and cleaning

• Product costs and staff payroll

Open Ended

Name something a profit and loss statement includes?

How would you figure this out?

​Your industrial dishwasher can wash 40 plates in 6 minutes. At peak times, you need to wash 600 plates per hour. How many dishwashers do you need?

600 plates/hour / 60 minutes/hour = 10 plates/minute

Dishwasher capacity = 40 plates / 6 minutes = 6.67 plates/minute

You need two dishwashers

Open Ended

Questions?