Culinary Arts Evolution and Restaurant Insights Review

1 Chapters 6 and 7 Review Tanisha Bass STCC Laura Haley HOSP 1000 September 10, 2023

2 Chapter 6 Review Questions Describe the evolution of American culinary arts from the eighteenth century to the present. The culinary legacy that has significantly impacted modern gastronomy may be attributed mostly to the French during the 19th century. The French Revolution 1793 resulted in a significant influx of French cooks migrating to the United States to practice their culinary skills (Walker & Walker, 2019). Over time, there has been a convergence of diverse individuals and their culinary practices from various regions worldwide, resulting in a fusion of numerous cuisines accompanied by a wide array of sauces. The country has had an increase in professionalism and a wider variety of ethnic culinary adaptations due to food trends and practices. Discuss the importance of menu engineering and menu design as it applies to the successful operation of a casual or fine-dining restaurant. The menu and how the food is presented to guests and customers are paramount in a restaurant setting. Various types of menus are available at restaurants, including a-la-carte menus, table d'hote menus that give individual prices, and fixed-price menus (Walker & Walker, 2019). The "Du Jour" menus are featured as the daily specials. The menus in California are thoughtfully crafted to accommodate a wide range of food options that can be enjoyed at any time of the day. Cyclical menus are characterized by the repetition of the same items over a specific length of time. Menus are meticulously crafted following the specific characteristics and ambiance of the restaurant they represent. The classification of a restaurant as either fine dining or informal is contingent upon the owner's preferences and desired establishment.

3 Explain how restaurants are classified and why most restaurants can be classified as more than one type of restaurant. Restaurants can be classified in several ways, and no one classification applies universally to all establishments within this industry. The culinary landscape encompasses a variety of dining establishments, including independent restaurants, fine-dining establishments, and those owned by celebrities. A restaurant, as an illustrative example, can encompass several types, such as a steak house, with the level of formality ranging from casual to fine dining, contingent upon the pricing structure outlined in the menu and the desired income objectives of the proprietor(s) (Walker & Walker, 2019). It is crucial to note that the perception and image of the establishment play a pivotal role in shaping its overall identity. The factors mentioned above originate from their first identification. People who possess a concept and visual representation employ these elements to create their enterprise. Chapter 7 Review Questions Describe the importance of restaurant forecasting and the components that are needed for an accurate forecast. The significance of restaurant forecasting lies in its capacity to optimize the utilization of available data, thereby facilitating informed decision-making both in the short term and the long term. When predicting the numerical count of guests over a year, it is customary to divide said year into twelve consecutive periods, each consisting of precisely 28 days, except for one period, which encompasses 29 days (Walker & Walker, 2019). Furthermore, it is worth noting that the accounting periods are meticulously divided into discrete units of time, specifically 7-day intervals commonly referred to as "guest counts" or "covers." The average guest check computation entails dividing the aggregate sales by the total count of guests. The projected number of attendees for each day is multiplied by the average monetary value of

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4 the food and beverage bill per meal to ascertain the overall projected sum; the projected number of attendees for each day is multiplied by the average monetary value of the food and beverage bill per meal. Give examples of the different types of restaurant systems used in the back of the house. The back of the house typically encompasses many functionalities such as inventory management, cost analysis of food items, supervision of the workforce, and generation of financial reports. Occupying a position in back-of-house management confers the capacity to oversee payroll and human resource data. The role of the Executive Chef encompasses the supervision of various culinary operations, which entail the recruitment and instruction of kitchen personnel, procurement activities, and the establishment and maintenance of safety and sanitary protocols (Walker & Walker, 2019). The presence of a renowned chef is sufficient to attract clients, enabling them to experience and evaluate the chef's culinary creations. Explain the importance of the following ratios in the successful operation of a restaurant: food cost percentage, labor cost percentage, contribution margin, and prime cost. The food cost percentage holds significance in restaurant operations as it is a metric for evaluating the proportion of direct and indirect material expenses concerning the overall cost (Walker & Walker, 2019). The ability to assess this cost enables businesses to determine which materials or ingredients can be reduced to minimize overall costs and, consequently, increase profits. The labor cost percentage is utilized as a quantitative measure for direct and indirect labor. The extent of individuals' involvement in the operation will serve as the foundation for achieving efficiency, reducing overall costs, and maximizing profitability.

5 The contribution margin is a valuable tool for businesses to discern the profitability of individual product items. This bears a resemblance to the concept of overhead charges. Subsequently, decisions regarding optimizing production or providing a certain item to generate profit will be made (Walker & Walker, 2019). Certainly, the business may contemplate discontinuing its provision in the case of non-profitable commodities. The prime cost functions as the threshold for determining the breakeven price. The primary objective of any firm is to generate profit, which serves as the fundamental benchmark for determining the extent to which they can provide goods or services while maintaining profitability.

6 Reference Walker, J. R. & Walker J. T. (2019). Introduction to hospitality . United Kingdom: Pearson.

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Chapter 6 and 7 Review

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