Restaurant management


Restaurant management

Restaurant management is the profession of managing a restaurant. Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States.[1]

Contents

Responsibilities

Floor management

'Floor management' includes managing staff who give services to customers and allocate the duties of opening and closing restaurant. The manager is responsible for making sure his or her staff is following the service standards and health and safety regulations. The manager is the most important person in the front-of-the-house environment, since it is up to him or her to motivate the staff and give them job satisfaction. The manager also looks after and guides the personal well-being of the staff, since it makes the work force stronger and more profitable.

Kitchen management

'Kitchen management' includes the managing staff working in the kitchen, especially the head chef. The kitchen is the most important part of the business and the main reason customers patronize the restaurant. Managing the kitchen staff helps to control food quality. As most commercial kitchens are a closed environment, the staff may become bored or tired from the work. Without proper management, this often results in an inconsistent food product. Kitchen management involves most importantly, cost control and budgeting. Meeting KPI's are a must for a restaurant to survive. Head chefs must instill and teach money management to apprentices. This is as important as teaching the art and skills of cookery.

Administration

'Administration' includes stock controlling, scheduling rotations, budgeting the labor costs, balancing cost and profit according to seasonality, surveying and hiring staff, and maintenance of the commercial kitchen equipment.

References

  1. ^ United States Department of Labor (2004). Occupational Outlook Handbook, 2004-2005: Bulletin 2570. Claitor's Law Books and Publishing. p. 54. ISBN 1579809251. 

Further reading

  • Dahl, Joseph Oliver (1944). Restaurant Management, Principles and Practice (4th ed.). New York; London: Harper & brothers. OCLC 1741738. 
  • Ninemeier, Jack D.; Hayes, David K. (2006). Restaurant Operations Management: Principles and Practices. Upper Saddle River, N.J: Pearson Prentice Hall. ISBN 0131100904. 

External links


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