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CHAPTER ONE.pptx

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CHAPTER ONE.pptx

  1. 1. Chapter one Get in touch. Food service industry. Ida_Baguswiraa An introduction
  2. 2. Get in touch. Ida_Baguswiraa Hospitali Tree. IB Wira Corp. Director F&B - freshWater Asia. Villa Manager – The Allure Ubud Villas. Operation Manager – Tlaga Singha river country club. Restaurant Manager – Mase group. Ida_Baguswiraa Founder – Tigasisi coworking café. Founder – Hospitalitree business partner. Lecturer – IPB international. Coordinator program – International Hospitality Diploma.
  3. 3. Get in touch. Ida_Baguswiraa Hospitali Tree. Table of content What make us a human ? Cuisine revolution Restaurant history Type of restaurant The future of restaurant industry 01 02 03 04 05
  4. 4. Get in touch. Ida_Baguswiraa Hospitali Tree. Hospitality. Is all about human touch that came from deep inside our heart to willing to help others
  5. 5. Get in touch. Ida_Baguswiraa Hospitali Tree. 01 What make us human ?.
  6. 6. Get in touch. Ida_Baguswiraa Hospitali Tree. Campfires made 1.5 million years ago by homo erectus one of the early human species Cooking was not just a nicety it play an essential role in human evolution.
  7. 7. Get in touch. Ida_Baguswiraa Agricultural revolution led to another major advancement in food preparation, helping to usher in the idea of cooking to improve taste and variety of the food. Agriculture revolution. Hospitali Tree.
  8. 8. Get in touch. Ida_Baguswiraa Hospitali Tree. 02 Cuisine revolution.
  9. 9. Get in touch. Ida_Baguswiraa Ferran Adrià's revolutionary cooking has made El Bulli the most famous restaurant in the world, with 400 requests for every table. Ferran adria. Hospitali Tree.
  10. 10. Get in touch. Ida_Baguswiraa Hospitali Tree. Traditional cooking. Modern cooking.
  11. 11. Get in touch. Ida_Baguswiraa Hospitali Tree. Molecular gastronomy. molecular gastronomy, the scientific discipline concerned with the physical and chemical transformations that occur during cooking.
  12. 12. Global Academic Partner. Get in touch. Ida_Baguswiraa
  13. 13. Get in touch. Ida_Baguswiraa Hospitali Tree.
  14. 14. Global Academic Partner. Get in touch. Ida_Baguswiraa Hospitali Tree.
  15. 15. Get in touch. Ida_Baguswiraa Hospitali Tree. Dining evolution. Survive Status symbol Life style Experience
  16. 16. Get in touch. Ida_Baguswiraa Hospitali Tree. Dining evolution. “Eating in a restaurant is no longer a special occasion, now it is a way of life”
  17. 17. Get in touch. Ida_Baguswiraa Hospitali Tree. 03 Restaurant history.
  18. 18. Get in touch. Ida_Baguswiraa Venitead Me Omnes Qui Stomach Laboratiset Ego Restaurabo Vo The first restaurant in the world was opened in paris on 1765. “Monsieur boulanger” served a single dish made from sheep’s Feet simmered in a white sauce.
  19. 19. Get in touch. Ida_Baguswiraa What is restaurant ? Restaurant is more than just public eating place, it is all about passion, dream, and art. This place set as a center stage when the manager is a conductor, the staff is an actor and the customer is the audience.
  20. 20. Get in touch. Ida_Baguswiraa Hospitali Tree. 04 Types of Restaurant.
  21. 21. Get in touch. Ida_Baguswiraa Hospitali Tree. Everyone needs to eat Food and beverage sector play a vital role in today’s society because it is a vital part of everyday life, and the opportunities are wide open for us all
  22. 22. Get in touch. Ida_Baguswiraa Hospitali Tree. Size and scope of food and beverage operations The food and beverage industry represents a huge sector of services within the hospitality industry that include preparing, presenting, and serving food and beverages to the customers on-premise (at restaurants and hotels) or off-premise (takeaway, catering, and food delivery).
  23. 23. Get in touch. Ida_Baguswiraa Hospitali Tree. Size and scope of food and beverage operations The food and beverage industry represents a huge sector of services within the hospitality industry that include preparing, presenting, and serving food and beverages to the customers on-premise (at restaurants and hotels) or off-premise (takeaway, catering, and food delivery).
  24. 24. Get in touch. Ida_Baguswiraa Hospitali Tree. The customer process Outline of the relationship between different operating systems within a foodservice operation
  25. 25. Get in touch. Ida_Baguswiraa Hospitali Tree. Food and beverage cycle The food and beverage cycle is the template that most food and beverage businesses operate within. The different stages of the cycle present both challenges and opportunities for operators.
  26. 26. Get in touch. Ida_Baguswiraa Hospitali Tree. Basic Reasons people eat away from home • Convenience • Variety • Labor • Status • Culture/Tradition • Impulse
  27. 27. Get in touch. Ida_Baguswiraa Hospitali Tree. Currently Trends for choosing a dining facility. • Cleanliness of the premises • Quality of service • Quality of food • Price and value relationship • Parking and Accessibility • uniqueness • Various other factors
  28. 28. Get in touch. Ida_Baguswiraa Hospitali Tree. Management and operation • Self operation • Integrated to the hotel • Franchise agreement • Management contracting
  29. 29. Get in touch. Ida_Baguswiraa Hospitali Tree. Type & Concept • Formal • Informal • Specialty
  30. 30. Get in touch. Ida_Baguswiraa Hospitali Tree. Formal restaurant.
  31. 31. Get in touch. Ida_Baguswiraa Hospitali Tree. Formal restaurant. Characteristic : • High class of services (French or silver service). • Formal dress code. • Reservation required. • Exclusive decoration, furniture, & equipment. • Expensive.
  32. 32. Get in touch. Ida_Baguswiraa Hospitali Tree. Main dining Room. Characteristic : • Located in the hotel. • Residence guest to be served. • Open for breakfast, lunch, dinner. • Closed at midnight. • Valet parking. • Entertained by band or orchestra.
  33. 33. Get in touch. Ida_Baguswiraa Hospitali Tree. Grill house. Characteristic : • Non residence guest to be served. • Large turn over. • Served fish, chicken, meat, and short • selection on first course & dessert • Elaborate service & equipment. • Open for lunch & dinner. • Entertained by piano & violin.
  34. 34. Get in touch. Ida_Baguswiraa Hospitali Tree. Supper club. Characteristic : • Expensive. • Formal dress code. • Open for lunch & dinner. • High qualified and talented staff (more personalize service). • Entertained by band or live music. • Dance floor is available.
  35. 35. Get in touch. Ida_Baguswiraa Hospitali Tree. Fine dining. Fine dining, on the other hand, is a more formal style of eating. Exceptional food and expensive restaurants typify fine dining, yet inexpensive alternatives are also commonplace. Food is served by the qualified front of house personnel more formally. Service is superior, and the restaurant will have an elegant, calmer atmosphere. The ambience is a crucial factor that creates an alluring dining atmosphere. The lighting, table settings, staff, style, design and architecture of the building all come into play to blend together to create the ambience.
  36. 36. Get in touch. Ida_Baguswiraa Hospitali Tree. Informal restaurant.
  37. 37. Get in touch. Ida_Baguswiraa Hospitali Tree. Informal restaurant. Characteristic : • Cheap price of food and beverages. • No reservation required. • Quick and simple service. • Casual dress code.
  38. 38. Get in touch. Ida_Baguswiraa Hospitali Tree. Coffee shop or brassrie. Characteristic : • Light meal and easy preparation. • Quick service. • Open 24 hours. • Open for breakfast to supper. • Low qualified skill required.
  39. 39. Get in touch. Ida_Baguswiraa Hospitali Tree. Cafeteria. Primarily self-service with customer choosing selection from a counter or counters in varying designs and layouts. Originally developed for the industrial feeding market but now seen a variety of sector such as schools, colleges, office buildings, etc.
  40. 40. Get in touch. Ida_Baguswiraa Hospitali Tree. Bistro. Bistros are usually defined by the food that they serve, usually serving some kind of a mix between continental favorites and local delicacies. Most bistros tend to serve alcohol along with their food and tend to be open through the course of the day.
  41. 41. Get in touch. Ida_Baguswiraa Hospitali Tree. Fast food restaurant. A fast food restaurant, also known as a quick service restaurant (QSR) within the industry, is a specific type of restaurant that serves fast food cuisine and has minimal table service.
  42. 42. Get in touch. Ida_Baguswiraa Hospitali Tree. Food court. A “food court” or “hawker center” is a center - various food stalls selling local & other food. Individual stalls selling food at very reasonable prices. Air-conditioned environment in food court but not in hawker center.
  43. 43. Get in touch. Ida_Baguswiraa Hospitali Tree. Specialty restaurant. Restaurant in which the concept takes priority over everything and influencing the architecture, food, music, uniform, and overall “fell” of the restaurant.
  44. 44. Get in touch. Ida_Baguswiraa Hospitali Tree. Basic Layout & Floor Plan 60 : 40 • Reception or waiting area. • Dining area. • Bar. • Side station. • Kitchen area and pantry. • Dishwashing & pot washing area. • Parking area. • Toilet. • Staff lounge. • Store. • Cleaning locker.
  45. 45. Get in touch. Ida_Baguswiraa Hospitali Tree. What Makes A Great Restaurant’s Atmosphere ?? • Lighting. • Furniture & space. • Artwork & theme. • Colors. • Staff. • Cleanliness. • Comport.
  46. 46. Get in touch. Ida_Baguswiraa Hospitali Tree. 05 The future of restaurant industry.
  47. 47. Get in touch. Ida_Baguswiraa Hospitali Tree. How does it look like in near future ?? Role of technology Higher expectation Cloud kitchen
  48. 48. Get in touch. Ida_Baguswiraa Hospitali Tree. methodology Deloitte surveyed 3,000 Millennial and mately 1,500 general population high- cy (2+ visits per week) guestswho visited rvice Restaurant, Fast Casual, and Casual ocations. In a separate part of the same ng process, we carried out over 20 wswith restaurant industry executivesto heir organizations’ current and desired digital technology strategy, adoption, and ead. Finally, we hosted a roundtable n of restaurant industry trendsat Deloitte y in Westlake, Texas. acts Feinberg urant Consulting Leader Consulting LLP rg@deloitte.com age anager Consulting LLP deloitte.com more at loitte.com/us/restaurant-of-the-future ge s on T witter at @DeloitteCB thisdocument, “Deloitte” means Deloitte LLP , a subsidiary of Deloitte LLP . Please see tte.com/us/about for a detailed description l structure of Deloitte LLPand itssubsidiaries. vicesmay not be available to attest clients rulesand regulationsof public accounting. N E X T -G E N E R A T IO N G U E S T E X P E R IE N C E :W H A T D ID C U S T O M E R S S A Y ? F A C T O R IS M E N U when selecting a restaurant for the first time... ...guestswant the ability to C U S T O M IZ E T H E IR O R D E R S Within a QSR, when T E C H N O L O G Y IS U S E D T O P L A C E O R D E R … Prefer to O R D E R O N L IN E and when they do, spend increases P A Y M E N T F L E X IB IL IT Y (e.g. splitting check) Guests want to P A Y B Y P H O N E 4 8 % Drive through of respondentsbelong to F E W E R T H A N 3 L O Y A L T Y P R O G R A M S Loyalty memberswant: Discounts Engagement rewards 8 4 % return if restaurant R E S P O N D S T racking loyalty points is A K E Y F E A T U R E users want on a restaurant app D IR E C T L Y to their feedback casual & fast casual Respondentswant 5 4 % Take-out 4 6 % Take-out 5 3 % Drive through 5 0 % In-restaurant 3 1 % In-restaurant 2 6 %QSR 1 3 % Frequency of visit Average spend / visit #1 + 6 % + ~ 2 0 % 4 0 % 8 7 % 5 0 %do, want to 5 1 % 4 4 % U S E R E S T A U R A N T A P P of those who © 2016 Deloitte Development LLC. All rightsreserved.
  49. 49. Get in touch. Ida_Baguswiraa Hospitali Tree. Thank you. The best memories are made around the table

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