Restaurant Operation Management Essay

5803 Words Nov 5th, 2011 24 Pages
Restaurant Operation Management

This project is about us being hired as a restaurant manager of a new American ethnic restaurant. It has a seating capacity of 80, which it serves mainly American cuisine accompanied with various types of alcohol and non-alcoholic beverages. The operation time is from 11am – 1am and our target market would consist of 50% local and 50% tourist. As restaurant manager, we are assigned to produce a proposal for this upcoming restaurant which will be starting its business in three months time, which the proposal has to include the following details: * Introduction, history, background, and concept of the new restaurant * A special menu which are suitable for all the meal periods,
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Soon after starting in the 1800s, eat out has gradually become popular in both Europe and United States.

Since the first establishment of restaurant until today, it has always been a part of the foodservice segment of the hospitality industry, which also a component in the broader travel and tourism industry. There are generally two types of foodservice business: commercial and non-commercial. Commercial foodservice establishments are those which aim to generate profits from the sales of their products and services to customers, include hotel restaurants, restaurants and caterers, bars and lounges. On the other hand, non-commercial foodservice establishments are those that are not business-oriented to serve and generate profits from the products but because they must do so as they develop and provide products or services for which they exist. For examples are school canteens, hospital cafeterias, prison canteens and others.
Restaurant is defined as a fir-profit foodservice operation whose primary business orientation involves mainly the sales of food and/or beverages to other individuals and small groups of guests. Restaurants exist in many different forms: they may have few or many seats; they may be free-standing or located in a shopping mall; they may offer fine dining at high prices or quick-serve at lower prices. All and all, restaurants typically serve customers on-site, except for some restaurants do provide

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