Food & Beverage Management

Monsieur Boulanger set up what many consider to be the first European restaurant of modern times when he placed a sign above his Paris restaurant saying “Boulanger sells restoratives fit for the gods.” It happened in the:

• 15th century

• 17th century

• 18th century

• 20th century

A restaurant offers a good selection of menu items: generally, at least 15 or more different entrees are cooked to order, with nearly all the food being made on the prem-ises from scratch, using raw or fresh ingredients.

• Family restaurant

• Casual Dining restaurant

• Theme restaurant

• Fine Dining restaurant

Restaurants in this category are relaxed. It may include restaurants from several classifications: chain or independent, ethnic, or theme. Hard Rock Cafe, TGI Friday’s, The Olive Garden, Houston’s, Romano’s Macaroni Grill, and Red Lobster are good examples.

• Family restaurant

• Casual Dining restaurant

• Theme restaurant

• Quick-Service/Fast-Food Restaurants

These restaurants consist of diverse operating facilities whose slogan is “quick food.” Types of operations in this category include hamburger, pizza, chicken, pancakes, sandwich shops, and delivery services.

• Family restaurant

• Theme Restaurants

• Sandwich Restaurants

• Quick-Service/Fast-Food Restaurants

Restaurant operations are generally divided between two areas:

• Guest area and Kitchen

• Front of the house and Back of the house

• Reception and Back of the house

• Food serving area and Kitchen

They are responsible for taking orders and serving food and beverages to guests.

• Servers

• Bussers

• Restaurant Supervisors

• Barbacks

The back of the house refers to all the areas that guests do not normally come in contact with. This includes purchasing, receiving, storing/issuing, food production, stewarding, budgeting, accounting, and control. It is generally run by the:

• Kitchen Manager

• Chef

• Restaurant Manager

• Sous Chef

Person who works in the restaurant and catering industry clearing tables, taking dirty dishes to the dishwasher, setting tables, refilling and otherwise assisting the waiting staff:

• Catering Assistant

• Barista

• Maître d’

• Busser

The second in command in a kitchen; the person ranking next after the head chef:

• Pastry Chef

• Cafe Manager

• Sous Chef

• Food and Beverage Manager

Restaurant ownership structures are:

• Independent, Fine Dining, Commercial

• Independent, Chain, Franchising

• Commercial, Non-commercial, Quick-service

• Institutional, Chain, Non-commercial