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  • 1. Glencoe Culinary Essentials Chapter 7 Foodservice Management 1 Contents Chapter 7 Foodservice Management  Section 7.1 Management Basics  Section 7.2 Managing People and Facilities  Section 7.3 Foodservice Marketing
  • 2. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 2 In your notes List content vocabulary terms from p. 169 Read Ch. 7.1 to define all terms Make a full page poster about one word: include the word and a large picture that defines or describes the term. Write a sentence on the bottom (like caption) that uses the term in the correct context related to culinary arts. Show and explain your word poster to 5 people.
  • 3. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 3 • An effective manager can manage both time and human resources within a foodservice operation. • A manager is also responsible for applying cost control techniques. Section 7.1 Management Basics
  • 4. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 4 Content Vocabulary Academic Vocabulary overstaffing human resources orientation delegate autocratic democratic standardized accounting practices double-entry bookkeeping food cost percentage lapse adhere direct labor cost indirect labor cost income expense profit and loss statement forecasting break even inventory
  • 5. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 5 • Foodservice business structures may have the following layers: employees, first-line managers, middle managers, and top managers. Management Structures ployees st-line nagers, dle nagers, d top nagers.
  • 6. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 6 • Managers manage time by: • balancing employee work schedules. • avoiding overstaffing. • finding ways for employees to save time. Management Structures overstaffing Scheduling too many people to work on a given shift.
  • 7. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 7 • Managers manage resources by: • hiring the right people. • holding orientation sessions. • managing the facility. • following laws and regulations. Management Structures orientation A training session that is held for new employees to help them better understand the business.
  • 8. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 8 • The ability to make a profit is a concern for managers as well as for every foodservice employee. Maintain Profitability
  • 9. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 9 • Businesses use standardized accounting practices to report financial figures. Maintain Profitability standardized accounting practices Reporting figures in a way that can be easily compared to the figures from other businesses.
  • 10. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 10 • Computerized systems: • allow managers to check on finances, purchases, reservations, recipes, an d work schedules. • allow managers to track food, beverages, and labor. Maintain Profitability Have you used a computer to keep track of things at home or at school?
  • 11. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 11 • Labor is a major cost for restaurants. There are two types of labor costs: • direct labor costs • indirect labor costs Maintain Profitability direct labor costs Wages paid to employees. indirect labor costs An operation’s costs for employee health insurance, taxes, and vacations.
  • 12. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 12 • Income must be greater than expenses to make a profit. • Control portion sizes and wasted food and supplies. Maintain Profitability
  • 13. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 13 • Managers must prepare profit and loss statements and are often asked to forecast the restaurant’s market direction. Maintain Profitability profit and loss statement A financial statement that shows exactly how money flows in a business. Also called an income statement. forecast Anticipating future trends.
  • 14. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 14 • Managing Through Inventory Control • Following standard inventory procedures helps ensure that food is stored correctly and that supplies are sufficient. • Food inspection is important to check for damage, quality, quantity, and price. Maintain Profitability
  • 15. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 15 • Managers must select employees, evaluate their progress, train and mentor them, and supervise them on the job. • Managers must also create an efficient facility design and use loss prevention techniques. Section 7.2 Managing People and Facilities
  • 16. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 16 Content Vocabulary Academic Vocabulary job description open-ended question positive reinforcement mentor master work schedule design balance turnover rate traffic path bypassing loss prevention risk management obvious factor Chapter 7.2 - page 178 Define terms from book. Create one word poster (Word, picture, sentence)
  • 17. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 17 • Successful managers ensure: • that all employees are properly trained. • that employees complete tasks efficiently. The Manager’s Role
  • 18. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 18 • Successful managers: • have defined job descriptions for each job. • interview applicants thoroughly and correctly. The Manager’s Role job description A list of specific duties and skills needed for a job.
  • 19. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 19 • Successful managers: • establish standards of conduct, rules about drugs and alcohol, and work schedules and assignments. • evaluate employees’ skills, attendance, attitude and teamwork. • identify employees’ strengths and weaknesses. The Manager’s Role
  • 20. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 20 • A restaurant’s general layout must have balance to meet customer and preparation staff needs. Facilities Management
  • 21. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 21 • Managers must evaluate the menu and assess the turnover rate and traffic paths in a foodservice business. Facilities Management turnover rate The average number of times a seat will be occupied during a block of time. traffic path How people and materials move within a foodservice operation.
  • 22. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 22 Facilities Management Describe a manager’s duties for each of the following actions. Opening a Restaurant Each Day Unlock front and storage room doors, turn on lights and equipment, inspect for cleanliness, make sure all work statons are manned Closing a Restaurant Each Day Lock front and storage room doors, lock the safe, supervise facility cleaning, fill out and file daily paperwork, set any security measures, turn off lights and equipment Action Duties
  • 23. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 23 • Managers must focus on loss prevention to ensure profitability: • ensure safety, study risk management, monitor sanitation and food and equipment handling, schedule equipment maintenance. Loss Prevention Factors loss prevention The steps a business takes to eliminate waste and theft. risk management Taking steps to prevent accidents from happening.
  • 24. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 24 • To successfully market a restaurant, you must study the location, customer base, competition, and trends to develop a marketing strategy. Section 7.3 Foodservice Marketing
  • 25. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 25 Content Vocabulary Academic Vocabulary marketplace clientele market segment mass marketing target market competitor positioning marketing plan strategy adequate promotion public relations publicity advertising direct marketing
  • 26. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 26 • Business owners analyze the marketplace when they plan their businesses. • Marketing affects the location, what foods are offered, how items are promoted, and who presents the product. Analyze the Marketplace marketplace The location, people, and atmosphere of a particular geographic area.
  • 27. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 27 • Location: • The location you choose is one of the most important decisions you can make. • Carefully examine a location before any construction begins. • Consider how customers will access your location. Analyze the Marketplace How would you describe the location of your school?
  • 28. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 28 • Customer Base: • A business’s clientele and target market must be analyzed by an owner. Analyze the Marketplace clientele The people who will be a business’s main customers. target market The market segment you most want to attract.
  • 29. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 29 • Competition: • Business owners must evaluate their competitors and study trends to determine how their businesses will be different. Analyze the Marketplace competitor Business that offers similar products or services to the ones you offer.
  • 30. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 30 • Positioning affects what customers will think of your business and whether they will visit it. • Create a marketing plan before making any marketing decisions. Positioning and Public Relations marketing plan A specific plan to market a business, including advertising, public relations, and promotions. positioning The way a foodservice business presents itself to the community.
  • 31. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 31 • Most marketing plans should include: • advertising Positioning and Public Relations advertising A paid form of promotion that persuades and informs the public about what a business has to offer.
  • 32. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 32 • Most marketing plans should include: • promotion Positioning and Public Relations promotion A specific effort to market a particular item or special.
  • 33. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 33 • Most marketing plans should include: • public relations Positioning and Public Relations public relations Publicity and advertising that a foodservice operation uses to enhance its image.
  • 34. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 34 Positioning and Public Relations Describe each form of public relations. Publicity The free or low-cost efforts of a facility to improve its image Advertising A paid form of promotion that persuades and informs the public about what a business has to offer Direct Marketing A form of advertising in which promotional materials are mailed directly to customers within a certain distance of the business Form Description
  • 35. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 35 Chapter Summary Section 7.1 Management Basics • An effective manager is skilled in the areas of communication, time management, resource management, and leadership.
  • 36. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 36 Chapter Summary Section 7.2 Managing People and Facilities • Managers must train employees and make sure that they understand all of the operation’s policies. • To protect the operation and the employees, managers must also consider loss prevention factors.
  • 37. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 37 Chapter Summary Section 7.3 Foodservice Marketing • Marketing and public relations can help a foodservice operation maintain its customer base and attract new customers.
  • 38. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 38 Review Start Do you remember the vocabulary terms from this chapter? Use the following slides to check your knowledge of the definitions. The slides in this section include both English and Spanish terms and definitions.
  • 39. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 39 Show Definition Scheduling too many people to work on a given shift. Programar demasiadas personas para trabajar en un turno. overstaffing exceso de personal
  • 40. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 40 Show Definition Managing staff. Gerencia del personal. human resources recursos humanos
  • 41. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 41 Show Definition A training session that is held for new employees to help them better understand the business. Una sesión de capacitación que se realiza para ayudar a los nuevos empleados a comprender mejor el negocio. orientation orientación
  • 42. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 42 Show Definition To give responsibility to another person. Dar la responsabilidad a otra persona. delegate delegar
  • 43. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 43 Show Definition A management style in which information and policies move from the top down. Un estilo de dirigir en el que la información y las políticas pasan de arriba a abajo. autocratic autocrático
  • 44. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 44 Show Definition A management style in which everyone is involved in the decision- making process. Un estilo de dirección en el que todo el mundo está implicado en el proceso de tomar decisiones. democratic democrático
  • 45. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 45 Show Definition Reporting figures in a way that can be easily compared to the figures from other businesses. Reportar las finanzas de modo que se puedan comparar fácilmente con las finanzas de otros negocios. standardized normas de accounting practices contabilidad
  • 46. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 46 Show Definition Record-keeping in which transactions are recorded in at least two places so that records are balanced. El mantenimiento de registros en el que las transacciones se anotan en al menos dos lugares para balancear registros. double-entry contabilidad por bookkeeping partida doble
  • 47. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 47 Show Definition The ratio of the cost of food served to the sales of food served. Proporción entre el costo de la comida que se sirve y el ingreso que ésta genera. food cost percentage porcentaje de gastos de alimentos
  • 48. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 48 Show Definition Wages paid to employees. Los salarios pagados a los empleados. direct labor cost costo de mano de obra directa
  • 49. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 49 Show Definition An operation’s costs for employee health insurance, taxes, and vacations. Costos de tener empleados, tales como seguro médico, impuestos y vacaciones. indirect labor cost costo indirecto de la mano de obra
  • 50. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 50 Show Definition The money that comes into a business. El dinero que entra en un negocio. income ingreso
  • 51. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 51 Show Definition Money that goes out of a business. Dinero que sale de una empresa. expense gastos
  • 52. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 52 Show Definition A financial statement that shows exactly how money flows in a business. Also called an income statement. Declaración financiera que muestra exactamente cómo fluye el dinero en un negocio. También se denomina una declaración de ingresos. profit and loss balance de pérdidas statement y ganancias
  • 53. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 53 Show Definition Anticipating future trends. Anticipar tendencias futuras. forecasting pronosticar
  • 54. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 54 Show Definition When costs equal income. Cuando los gastos igualan los ingresos. break even salir sin ganancias
  • 55. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 55 Show Definition The amount of supplies a business has on hand. Cantidad de suministros que un negocio tiene disponible. inventory inventario
  • 56. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 56 Show Definition A list of specific duties and skills needed for a job. Una lista de las tareas específicas y las habilidades necesarias para un puesto de trabajo. job description descripción del trabajo
  • 57. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 57 Show Definition A question that requires more than a one- or two- word answer. Una pregunta que requiere más de una o dos palabras para responderla. open-ended question pregunta abierta
  • 58. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 58 Show Definition Praising an employee when a job or task is done correctly. Alabar a un empleado cuando realiza correctamente un trabajo o tarea. positive reinforcement refuerzo positivo
  • 59. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 59 Show Definition An experienced employee who has a solid understanding of his or her job. Un empleado con experiencia que entiende muy bien su trabajo. mentor mentor
  • 60. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 60 Show Definition A schedule that shows the work shifts of all employees of a business. Un calendario que muestra los turnos de trabajo de todos los empleados de una empresa. master work calendario de trabajo schedule
  • 61. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 61 Show Definition How the dining room, kitchen, and storage areas are laid out. Cómo se disponen el comedor, la cocina y las despensas. design diseño
  • 62. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 62 Show Definition Dividing space to meet customer and preparation staff needs. Dividir el espacio para satisfacer las necesidades del cliente y del personal. balance balance
  • 63. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 63 Show Definition The average number of times a seat will be occupied during a block of time. El promedio de veces que una silla será ocupada en determinado tiempo. tunrover rate tasa de rotación
  • 64. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 64 Show Definition How people and materials move within a foodservice operation. Como las personas y los materiales se mueven dentro un servicio u operación de alimentos. traffic path ruta de movimiento
  • 65. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 65 Show Definition When people or materials must walk or be moved past unrelated stations during foodservice. Cuando las personas o los materiales deben pasar por un lugar que no está relacionado con el restaurante para servir la comida. bypassing sobrepasar
  • 66. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 66 Show Definition The steps a business takes to eliminate waste and theft. Lo que hace un negocio para eliminar el despilfarro y el robo. loss prevention prevención de pérdidas
  • 67. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 67 Show Definition Taking steps to prevent accidents from happening. Tomar medidas para prevenir que ocurran accidentes. risk management gestión del riesgo
  • 68. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 68 Show Definition The location, people, and atmosphere of a particular geographic area. La ubicación, la gente y la atmósfera de un área geográfica específica. marketplace mercado
  • 69. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 69 Show Definition The people who will be a business’s main customers. Las personas que serán los clientes principales de un negocio. clientele clientela
  • 70. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 70 Show Definition A particular type of clientele. Un tipo particular de clientela. market segment segmento de mercado
  • 71. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 71 Show Definition Marketing to all possible segments at once. Comercializar para todos los segmentos posibles a la vez. mass marketing mercadeo masivo
  • 72. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 72 Show Definition The market segment you most want to attract. Parte del mercado que más quieres atraer. target market público objetivo
  • 73. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 73 Show Definition Business that offers similar products or services to the ones you offer. Empresa que ofrece productos o servicios similares a los que ofreces. competitor competidor
  • 74. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 74 Show Definition The way a foodservice business presents itself to the community. La forma en que un negocio de alimentos se presenta a la comunidad. positioning posicionamiento
  • 75. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 75 Show Definition A specific plan to market a business, including advertising, public relations, and promotions. Un plan específico para promocionar un negocio, incluye la publicidad, las relaciones públicas y las promociones. marketing plan plan de mercadeo
  • 76. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 76 Show Definition A specific effort to market a particular item or special. Un esfuerzo específico para comercializar un artículo en particular o especial. promotion promoción
  • 77. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 77 Show Definition Publicity and advertising that a foodservice operation uses to enhance its image. La publicidad y la propaganda que las empresas de comida utilizan para mejorar su imagen. public relations relaciones públicas
  • 78. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 78 Show Definition The free or low-cost efforts of a facility to improve its image. Esfuerzos gratuitos o de bajo costo de un establecimiento para mejorar su imagen. publicity publicidad
  • 79. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 79 Show Definition A paid form of promotion that persuades and informs the public about what a business has to offer. Una forma de promoción pagada que persuade e informa al público acerca de lo que una empresa tiene para ofrecer. advertising publicidad
  • 80. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 80 Show Definition A form of advertising in which materials, such as letters and advertisements, are mailed directly to customers. Forma de publicidad en la cual los materiales, tales como cartas y anuncios, se envían por correo directamente a los clientes. direct marketing mercadeo directo (mercadotecnia directa)
  • 81. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 81 Show Definition Problem due to inattention. Problema debido a la falta de atención. lapse lapso mental
  • 82. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 82 Show Definition Follow. Seguir. adhere adherirse
  • 83. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 83 Show Definition Easily spotted. Fácilmente identificable. obvious obvio
  • 84. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 84 Show Definition Issue. Asunto. factor factor
  • 85. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 85 Show Definition A plan of action. Un plan de acción. strategy estrategia
  • 86. Glencoe Culinary Essentials Chapter 7 Foodservice Management Chapter 7 Foodservice Management 86 Show Definition Enough. Suficiente. adequate adecuado
  • 87. End of Chapter 7 Foodservice Management