Chapter 7

Glencoe Culinary Essentials Chapter 7 Foodservice Management 1
Contents
Chapter 7 Foodservice Management
 Section 7.1 Management Basics
 Section 7.2 Managing People and Facilities
 Section 7.3 Foodservice Marketing

Glencoe Culinary Essentials Chapter 7 Foodservice Management
2
In your notes
List content vocabulary terms from p. 169
Read Ch. 7.1 to define all terms
Make a full page poster about one word: include the
word and a large picture that defines or describes the
term. Write a sentence on the bottom (like caption)
that uses the term in the correct context related to
culinary arts.
Show and explain your word poster to 5 people.

3
• An effective manager can manage both time
and human resources within a foodservice
operation.
• A manager is also responsible for applying
cost control techniques.
Section 7.1 Management Basics

4
Content Vocabulary Academic Vocabulary
overstaffing
human resources
orientation
delegate
autocratic
democratic
standardized
accounting
practices
double-entry
bookkeeping
food cost
percentage
lapse
adhere
direct labor
cost
indirect
labor cost
income
expense
profit and
loss statement
forecasting
break even
inventory

5
• Foodservice business structures may have the
following layers: employees, first-line managers,
middle managers, and top managers.
Management Structures
ployees
st-line
nagers,
dle
nagers,
d top
nagers.

6
• Managers manage time by:
• balancing employee work schedules.
• avoiding overstaffing.
• finding ways for employees to save time.
overstaffing
Scheduling too many people to work
on a given shift.

7
• Managers manage
resources by:
• hiring the right people.
• holding orientation
sessions.
• managing the facility.
• following laws and
regulations.
orientation
A training session that
is held for new
employees to help
them better
understand the
business.

8
• The ability to make
a profit is a concern
for managers
as well as for
every foodservice
employee.
Maintain Profitability

9
• Businesses use standardized accounting
practices to report financial figures.
standardized accounting practices
Reporting figures in a way that can be
easily compared to the figures from
other businesses.

10
• Computerized systems:
• allow managers to check on finances,
purchases, reservations, recipes, and
work schedules.
• allow managers to track food, beverages,
and labor.
Have you used a computer to keep
track of things at home or at school?

11
• Labor is a major cost for restaurants. There are
two types of labor costs:
• direct labor costs
• indirect labor costs
direct labor costs
Wages paid to employees.
indirect labor costs
An operation’s costs for
employee health insurance,
taxes, and vacations.

12
• Income must be
greater than expenses
to make a profit.
• Control portion sizes
and wasted food and
supplies.

13
• Managers must prepare profit and loss
statements and are often asked to forecast
the restaurant’s market direction.
profit and loss statement
A financial statement that shows
exactly how money flows in a
business. Also called an income
statement.
forecast
Anticipating future trends.

14
• Managing Through Inventory Control
• Following standard inventory procedures
helps ensure that food is stored correctly and
that supplies are sufficient.
• Food inspection is important to check for
damage, quality, quantity, and price.

15
• Managers must select employees, evaluate
their progress, train and mentor them, and
supervise them on the job.
• Managers must also create an efficient
facility design and use loss prevention
techniques.
Section 7.2 Managing People and Facilities

16
job description
open-ended question
positive reinforcement
mentor
master work schedule
design
balance
turnover rate
traffic path
bypassing
loss prevention
risk management
obvious
factor
Chapter 7.2 - page 178
Define terms from book.
Create one word poster
(Word, picture, sentence)

17
• Successful managers ensure:
• that all employees are properly trained.
• that employees complete tasks efficiently.
The Manager’s Role

18
• Successful managers:
• have defined job descriptions for each job.
• interview applicants thoroughly and correctly.
job description
A list of specific duties and skills needed for
a job.

19
• Successful managers:
• establish standards of conduct, rules about
drugs and alcohol, and work schedules
and assignments.
• evaluate employees’ skills, attendance,
attitude and teamwork.
• identify employees’ strengths and
weaknesses.

20
• A restaurant’s general layout must have balance
to meet customer and preparation staff needs.
Facilities Management

21
• Managers must evaluate the menu and assess
the turnover rate and traffic paths in a
foodservice business.
turnover rate
The average number
of times a seat will be
occupied during a block
of time.
traffic path
How people and
materials move within a
foodservice operation.

22
Describe a manager’s duties for each of
the following actions.
Opening a
Restaurant
Each Day
Unlock front and storage room doors, turn on lights and
equipment, inspect for cleanliness, make sure all work statons
are manned
Closing a
Restaurant
Each Day
Lock front and storage room doors, lock the safe, supervise
facility cleaning, fill out and file daily paperwork, set any
security measures, turn off lights and equipment
Action Duties

23
• Managers must focus on loss prevention to
ensure profitability:
• ensure safety, study risk management,
monitor sanitation and food and equipment
handling, schedule equipment maintenance.
Loss Prevention Factors
loss prevention
The steps a business
takes to eliminate waste
and theft.
risk management
Taking steps to prevent
accidents from
happening.

24
• To successfully market a restaurant, you
must study the location, customer base,
competition, and trends to develop a
marketing strategy.
Section 7.3 Foodservice Marketing

25
marketplace
clientele
market segment
mass marketing
target market
competitor
positioning
marketing plan
strategy
adequate
promotion
public
relations
publicity
advertising
direct
marketing

26
• Business owners analyze the marketplace when
they plan their businesses.
• Marketing affects the location, what foods are
offered, how items are promoted, and who
presents the product.
Analyze the Marketplace
marketplace
The location, people, and atmosphere of a
particular geographic area.

27
• Location:
• The location you choose is one of the most
important decisions you can make.
• Carefully examine a location before any
construction begins.
• Consider how customers will access your
location.
How would you describe the location
of your school?

28
• Customer Base:
• A business’s clientele and target market
must be analyzed by an owner.
clientele
The people who will be a
business’s main customers.
target market
The market segment you
most want to attract.

29
• Competition:
• Business owners must evaluate their
competitors and study trends to determine
how their businesses will be different.
competitor
Business that offers similar products or
services to the ones you offer.

30
• Positioning affects what customers will think of
your business and whether they will visit it.
• Create a marketing plan before making any
marketing decisions.
Positioning and Public Relations
marketing plan
A specific plan to market a
business, including
advertising, public
relations, and promotions.
positioning
The way a foodservice
business presents itself to
the community.

31
• Most marketing plans should include:
• advertising
advertising
A paid form of promotion that
persuades and informs the public
about what a business has to offer.

32
• promotion
promotion
A specific effort to market a particular
item or special.

33
• public relations
public relations
Publicity and advertising that a
foodservice operation uses to enhance
its image.

34
Describe each form of public relations.
Publicity The free or low-cost efforts of a facility to improve its image
Advertising A paid form of promotion that persuades and informs the
public about what a business has to offer
Direct Marketing A form of advertising in which promotional materials are
mailed directly to customers within a certain distance of
the business
Form Description

35
Chapter Summary
Section 7.1
Management Basics
• An effective manager is skilled in the areas of
communication, time management, resource
management, and leadership.

36
Chapter Summary
Section 7.2
Managing People and Facilities
• Managers must train employees and make
sure that they understand all of the
operation’s policies.
• To protect the operation and the employees,
managers must also consider loss prevention
factors.

37
Chapter Summary
Section 7.3
Foodservice Marketing
• Marketing and public relations can help a
foodservice operation maintain its customer base
and attract new customers.

38
Review
Start
Do you remember the vocabulary terms from this chapter?
Use the following slides to check your knowledge of the
definitions.
The slides in this section include both English and Spanish
terms and definitions.

39
Show Definition
Scheduling too many
people to work on a
given shift.
Programar demasiadas
personas para trabajar
en un turno.
overstaffing exceso de personal

40
Show Definition
Managing staff. Gerencia del personal.
human resources recursos humanos

41
Show Definition
A training session that is
held for new employees
to help them better
understand the business.
Una sesión de
capacitación que se
realiza para ayudar a los
nuevos empleados a
comprender mejor el
negocio.
orientation orientación

42
Show Definition
To give responsibility to
another person.
Dar la responsabilidad a
otra persona.
delegate delegar

43
Show Definition
A management style in
which information and
policies move from the
top down.
Un estilo de dirigir en el
que la información y las
políticas pasan de arriba
a abajo.
autocratic autocrático

44
Show Definition
A management style in
which everyone is
involved in the decision-
making process.
Un estilo de dirección en
el que todo el mundo
está implicado en el
proceso de tomar
decisiones.
democratic democrático

45
Show Definition
Reporting figures in a
way that can be easily
compared to the figures
from other businesses.
Reportar las finanzas de
modo que se puedan
comparar fácilmente con
las finanzas de otros
negocios.
standardized normas de
accounting practices contabilidad

46
Show Definition
Record-keeping in which
transactions are recorded
in at least two places so
that records are
balanced.
El mantenimiento de
registros en el que las
transacciones se anotan
en al menos dos lugares
para balancear registros.
double-entry contabilidad por
bookkeeping partida doble

47
Show Definition
The ratio of the cost of
food served to the sales
of food served.
Proporción entre el costo
de la comida que se sirve y
el ingreso que ésta genera.
food cost percentage porcentaje de gastos
de alimentos

48
Show Definition
Wages paid to
employees.
Los salarios pagados a
los empleados.
direct labor cost costo de mano de
obra directa

49
Show Definition
An operation’s costs for
employee health
insurance, taxes, and
vacations.
Costos de tener
empleados, tales como
seguro médico,
impuestos y vacaciones.
indirect labor cost costo indirecto de la
mano de obra

50
Show Definition
The money that comes
into a business.
El dinero que entra en un
negocio.
income ingreso

51
Show Definition
Money that goes out of a
business.
Dinero que sale de una
empresa.
expense gastos

52
Show Definition
A financial statement that
shows exactly how money
flows in a business. Also
called an income
statement.
Declaración financiera que
muestra exactamente
cómo fluye el dinero en un
negocio. También se
denomina una declaración
de ingresos.
profit and loss balance de pérdidas
statement y ganancias

53
Show Definition
Anticipating future trends. Anticipar tendencias
futuras.
forecasting pronosticar

54
Show Definition
When costs equal
income.
Cuando los gastos
igualan los ingresos.
break even salir sin ganancias

55
Show Definition
The amount of supplies a
business has on hand.
Cantidad de suministros
que un negocio tiene
disponible.
inventory inventario

56
Show Definition
A list of specific duties
and skills needed for
a job.
Una lista de las tareas
específicas y las
habilidades necesarias
para un puesto de
trabajo.
job description descripción del trabajo

57
Show Definition
A question that requires
more than a one- or two-
word answer.
Una pregunta que
requiere más de una o
dos palabras para
responderla.
open-ended question pregunta abierta

58
Show Definition
Praising an employee
when a job or task is
done correctly.
Alabar a un empleado
cuando realiza
correctamente un trabajo
o tarea.
positive reinforcement refuerzo positivo

59
Show Definition
An experienced
employee who has a
solid understanding of
his or her job.
Un empleado con
experiencia que entiende
muy bien su trabajo.
mentor mentor

60
Show Definition
A schedule that shows
the work shifts of all
employees of a business.
Un calendario que
muestra los turnos de
trabajo de todos los
empleados de una
empresa.
master work calendario de trabajo
schedule

61
Show Definition
How the dining room,
kitchen, and storage
areas are laid out.
Cómo se disponen el
comedor, la cocina y las
despensas.
design diseño

62
Show Definition
Dividing space to meet
customer and
preparation staff needs.
Dividir el espacio para
satisfacer las
necesidades del cliente y
del personal.
balance balance

63
Show Definition
The average number of
times a seat will be
occupied during a block
of time.
El promedio de veces que
una silla será ocupada en
determinado tiempo.
tunrover rate tasa de rotación

64
Show Definition
How people and
materials move within a
foodservice operation.
Como las personas y los
materiales se mueven
dentro un servicio u
operación de alimentos.
traffic path ruta de movimiento

65
Show Definition
When people or
materials must walk or be
moved past unrelated
stations during
foodservice.
Cuando las personas o los
materiales deben pasar
por un lugar que no está
relacionado con el
restaurante para servir
la comida.
bypassing sobrepasar

66
Show Definition
The steps a business
takes to eliminate waste
and theft.
Lo que hace un negocio
para eliminar el
despilfarro y el robo.
loss prevention prevención de
pérdidas

67
Show Definition
Taking steps to prevent
accidents from
happening.
Tomar medidas para
prevenir que ocurran
accidentes.
risk management gestión del riesgo

68
Show Definition
The location, people,
and atmosphere of
a particular
geographic area.
La ubicación, la gente y
la atmósfera de un área
geográfica específica.
marketplace mercado

69
Show Definition
The people who will be a
business’s main
customers.
Las personas que serán
los clientes principales
de un negocio.
clientele clientela

70
Show Definition
A particular type of
clientele.
Un tipo particular de
clientela.
market segment segmento de mercado

71
Show Definition
Marketing to all possible
segments at once.
Comercializar para todos
los segmentos posibles a
la vez.
mass marketing mercadeo masivo

72
Show Definition
The market segment you
most want to attract.
Parte del mercado que
más quieres atraer.
target market público objetivo

73
Show Definition
Business that offers
similar products or
services to the ones
you offer.
Empresa que ofrece
productos o servicios
similares a los que
ofreces.
competitor competidor

74
Show Definition
The way a foodservice
business presents itself
to the community.
La forma en que un
negocio de alimentos se
presenta a la comunidad.
positioning posicionamiento

75
Show Definition
A specific plan to market
a business, including
advertising, public
relations, and
promotions.
Un plan específico para
promocionar un negocio,
incluye la publicidad, las
relaciones públicas y las
promociones.
marketing plan plan de mercadeo

76
Show Definition
A specific effort to
market a particular
item or special.
Un esfuerzo específico
para comercializar un
artículo en particular o
especial.
promotion promoción

77
Show Definition
Publicity and advertising
that a foodservice
operation uses to
enhance its image.
La publicidad y la
propaganda que las
empresas de comida
utilizan para mejorar su
imagen.
public relations relaciones públicas

78
Show Definition
The free or low-cost
efforts of a facility to
improve its image.
Esfuerzos gratuitos o de
bajo costo de un
establecimiento para
mejorar su imagen.
publicity publicidad

79
Show Definition
A paid form of promotion
that persuades and
informs the public about
what a business has
to offer.
Una forma de promoción
pagada que persuade e
informa al público acerca
de lo que una empresa
tiene para ofrecer.
advertising publicidad

80
Show Definition
A form of advertising in
which materials, such as
letters and
advertisements, are
mailed directly to
customers.
Forma de publicidad en la
cual los materiales, tales
como cartas y anuncios,
se envían por correo
directamente a los
clientes.
direct marketing mercadeo directo
(mercadotecnia directa)

81
Show Definition
Problem due to
inattention.
Problema debido a la
falta de atención.
lapse lapso mental

82
Show Definition
Follow. Seguir.
adhere adherirse

83
Show Definition
Easily spotted. Fácilmente identificable.
obvious obvio

84
Show Definition
Issue. Asunto.
factor factor

85
Show Definition
A plan of action. Un plan de acción.
strategy estrategia

86
Show Definition
Enough. Suficiente.
adequate adecuado

End of
Chapter 7
Foodservice
Management

Chapter 7

Recomendados

Recomendados

Más contenido relacionado

La actualidad más candente

La actualidad más candente (20)

Destacado

Destacado (17)

Similar a Chapter 7

Similar a Chapter 7 (20)

Último

Último (20)

Chapter 7