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Portfolio - Bar & Rest. Management

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by

Victor Quiceno

on 11 August 2013

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Transcript of Portfolio - Bar & Rest. Management

Victor Quiceno´s Portfolio
Week No. 1
Week No. 2
Market Research
Week No. 3
Menu Conditions
Thanks
Resources of the company
Financial Resources
Human Resources
Material Resources
Technological Resources
Bars & Restaurants Management II
Managers
Supervisors
Operative personal
Marketing Mix
Audio / video
Microsoft Office
Capital
Trade
Final Reports
Furniture
Equipment
Operation
Service Flow Ways
Planing a Coffe Break
Options
Sweet cold drink
Hot drink (tea or coffe)
Sweet meal option
Salt meal option
Organization
Distribution
Assembly
Kind of service (autoservice)
Flow
Important thinhs to have in mind when planning a coffee break:
Flavor
Smelling
Temperature
Texture
Glocal
Global + Local
Coffee Break
Need
Food Habits
Needs of toursits
Lodgment
Food
Transportation
Concept
Flow
Distribution
Textures
Flowers
Temperature of the meals
Service Conditions
Service Secuence
Service
Conditions
Service
Sequence
Quality
Quantity
Menú
Conditions
Cost Control
Standard Recipe
% Check
Client rotation
Week No 4.
Exclusiveness
First
Quality
Standard
Quality
Quality of Service Types in F&B
Client´s Types
what is
perceived
by the senses
Smelling:
Grill
Sushi
Touch:
Cold glasses
Tableclothes
Listening:
Music
Communication
View:
Meals preparation
Teppanyaqui
Taste:
Sweet
Spicy
Gastronomic Concept
Banquets & Catering
Contracted celebration includes food and drinks.
Can be public or private.
Made in an specific place.
Most of the times are for celebrations.
Food prepared in advanced.
Prices and menus by agreement.
Events with special characteristics.
Previous agreement (menu, prices, ect.).
Includes transportation of the furniture.
Small portions.
Difficult assembly events
Elements to create a menu
Restaurant Concept
Restaurant Size
Type of client
Costs
Season products
Courses
Schedule
Dinning Room Size
Common Menu Pricing Methods
Menu Creation
Supplier´s Selection
Receiving & Storing
Break Event Point Method
Competition Pricing Method
Future Profit
Fixed and Variable Costs
Product Life Method
Season of the Year Method
Direct
Indirect
Introduction
Positioning
Declining
Summer
Autumn
Winter
Spring
Forms and Reports used in Restaurants & Bars
Market List
This form helps to have a price list form every product with different suppliers. Suppliers are classified in official, Authorized and emergency:
Official supplier: This supplier is convenient for my restaurant due to prices and qualities of products are ideal for the recipes.
Authorized supplier: This supplier is going to be the second hand just in case that official supplier doesn´t have the products I need. This supplier could have high prices but good quality, or good prices but poor quality.
Emergency supplier: This supplier is not convenient for the restaurant because price and quality are not adequate for my recipes. So it would be the last option.
Technic Card
It´s used to calculate the sale price of a recipe: Calculating the unit price of every ingredient we will get the recipe cost. We need to add a 10% variation margin, the less percentage, legal taxes and apply pricing methods (break-even point, season, product life, or competitor analysis). Finally we will have the price to post in the menu.
Purchasing Specification Form
It´s used to specify every product that our restaurant had authorized to use in the recipes. In PSF we will see:
Make easy the purchasing step; it helps to avoid mistakes with other products.
The way how this product should be store.
Specifications about quality & brand.
What recipes are going to use this product.
Shelf life.
Specifications about weight, variety & type.
Supplier Selection Card
This card helps me to verify every product with a different supplier. This card contain information about the quality and quantity of the products that I need to use, furthermore, this card specify the price, daily need and periodic order of the products in order to verify if this supplier will have enough for the restaurant operation.
Butcher Test Card
This card helps to specify the portions of every ingredient and to control the less. It contains information about the product, the supplier, and helps to calculate size & cost per portion.
Standard Portion Chart
It´s used to specify the quantity of portions that we can obtain from an ingredient having in mind the recipe.

Receiving Report
This report helps to verify orders that are delivered to the restaurant. The person in charge of the store should verify the merchandise that is arriving and compare with the original order.
Perpetual Inventory
Using inventory card would help to know:
Which products are being more sold.
Control shelf life ingredients.
Apply technics of FIFO (first in, first out) or LIFO (last in, first out).
Standard Recipe

This form helps to specify every recipe of the menu. It contains information about the quantity of ingredients that are being used to prepare the recipe and the procedure, quantity of portions per recipe and picture about the presentation.
Using this form is a helpful way to control costs and standardized cooking and presentation procedures.
Full transcript