Matakuliah
Tahun
: V0246 - Operasional Tata Hidang 1
: 2009-2010
Introduction to Restaurant Operation and Its
Kinds and Characteristic
Pertemuan: 1
REASON TO GO TO RESTAURANT BUSINESS
Money
The potential for a buy-out
A place to socialize
Love of a changing work environment
Challenge
Habit
Too much time on your hands
Opportunity to express yourself
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French Culinary:
•
1767:
– M. Boulanger:
• The father of the modern
restaurant.
• Sold soups “restorantes”
(restoratives).
• Boulanger vs. the French
Parliament.
• The opening of Le Champ d’
Oiseau.
•
1782:
– Grand Tavern de Londres
– Aux Trois Freres Provencaux
•
1794:
– The French Revolution
• Chefs to the former nobility
suddenly had no employment.
• Some chefs stayed & opened
restaurants, some went to Europe;
many chefs fled to America.
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Restaurant History
American Restaurant:
•
1794:
– Paypalt – Jean- Baptiste Gilbert
Paypalt (french refugee) brought the
term restaurant to the United States.
•
1827:
– Delmonico’s, thought to be the first
restaurant in America, opens.
• Closed during the early years of
Prohibition.
4
CHALLENGES IN RESTAURANT OPERATION
 Long hours
 Excessive fatigue can lead to health problems
 Little security for managers who work for others
 Family life can suffer
 For owner, possibility of losing investment and
investors
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KINDS OF OPERATIONAL & OWNERSHIPS
There are several career & investment options in the
restaurant business:
1. Manage for someone else.
2. Purchase & operate a franchise.
3. Buy an existing restaurant & operate it as is or change its
concept.
4. Build & operate a new restaurant.
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ADVANTAGES & DISADVANTAGES OF BUYING
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ADVANTAGES & DISADVANTAGES OF FRANCHISING
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•John R. Walker. (2008). The Restaurant From Concept to Operation. 5. John Wiley and Son Inc. New Jersey.
BUY / BUILD / FRANCHISE / MANAGE CHARTS
Original
Investment
Needed
Experience
Needed
Potential
Personal
Stress
Psychological
Cost of Failure
Financial
Risk
Potential
Reward
Buy
Medium
High
High
High
High
High
Build
Highest
High
High
Highest
Highest
High
Franchise (A)
(small
enterprise)
Low to
Medium
Low
Medium
Medium
Medium
Medium
to High
Franchise (B)
(Big
Corporation)
High
High
High
High
High
High
Manage
None
Medium
to High
Medium
Medium
None
Medium
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Source: John R. Walker. (2008). The Restaurant From Concept to Operation.
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RESTAURANT AS ROAD TO SUCCESS
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Kinds of Restaurants
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Kinds of Restaurants (Contd.)
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Kinds of Restaurants (Contd.)
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Characteristics of Restaurants
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Characteristics of Restaurants (Contd.)
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Characteristics of Restaurants (Contd.)
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Have a nice day…..
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