HSP_MGMT 3233 Lecture Notes - Quality Control, Cost Accounting
10 Apr 2014
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Document Summary
Organize the restaurant: it stars with the guests, finding and holding on to this elusive creature is the most important factor in the success of any business. What do guests influence: menu, menu prices, ambiance (smoking vs. non-smoking, music selection, seating arrangement, speed/style of service. We tell the guests who we are - the kind of restaurant we are: we do this through, menu, d cor, music/entertainment, lighting, furnishings, table settings, table arrangements, service style, employees. The menu: why, most important element of the restaurant"s success because it is the #1 sales tool. Ultimately, it is the food that attracts customers. Organizing/developing the menu: some basic rules: guests preference, use standard recipes, quality control - consistent recipe, cost control o.
