MARKETING A RESTRAUNT

Transcription

1 OBJECTIVES: MARKETING A RESTRAUNT Simulate the opening and running of a restaurant. Apply the Four Ps of Marketing as they relate to running a restaurant. Create a commercial about your restaurant. RELATED CAREERS: Advertising Artistic Business Marketing Management Cashier Customer Service Entrepreneur Fashion Merchandising Financial Services Food Marketing Hospitality Marketing Importing/Exporting Marketing Research Product Management Professional Sales Public Relations Real Estate Restaurant Management Retail Management Sales Management Service Marketing Sports Marketing Travel/Tourism Marketing Waiter/Waitress KEY WORDS: 1. Product- The food items that are served at a restaurant. 2. Price- Cost of menu items. 3. Promote- The methods used to let consumers know about the restaurant and what it serves. 4. Place- The restaurantt and where it is located Sales Step Process: used to sell the product or service once it has been placed. 1. Approaching the customer: Open-ended approaches are NOT recommended, i.e. May I help you? The response could be NO. Instead, say I noticed you were looking at our best selling dress and it is on sale today. 2. Determining specific needs for the product: Examples: Lawn mower How large is your yard? Will you need a hand or riding mower? OR Car Do you drive a lot of miles which requires a low gas mileage car, or is power more important for you? 3. Presenting the Product (Service): Research all the positive and/or negative aspects of the product (service). Example: This baseball bat is not only lightweight; it willl hit a ball 10% farther than its competition. 4. Overcoming Objections: Example: Customer, This TV is overpriced! Salesperson This other TV has similar features, is only half the price and is only a few inches smaller. 5. Closing the Sale: Example: Salesperson Of the two shirts you are looking at, which one would you like to purchase? OR Will this be cash or credit? 1

2 6. Suggestion Selling: (Suggest an accessory or something extra that relates to the product after the initial sale is made.) Examples: Salesperson Would you like a scarf to go with your new coat? OR For only $50 we have a 5-year warranty on your new snow blower. 7. Relationship Building (Follow up): Example: You ll be receiving a coupon and flyer announcing our next big sale. OR Your veterinarian sends a reminder that you dog s vaccinations are overdue. Background: Did you know? 2

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4 Product can be a tangible object or a service provided to customers. It can even be a program planned for clients in which they participate. Market research (the systematic gathering, recording, analyzing, and presentation of informationn related to marketing goods and services based on needs assessment) is necessary to determine the customer=s needs/wants and how best to design and promote the product or service to attract the customer. Market research involves surveying or interviewing the target population (customers) to determine their preferences. Market research can also be done on a specific product (service) already in place to determine its success. Results of this market research should be the product to make, how to package it, brand name to use, and an appropriate image to portray. Price is the process of determining what to charge for the product or service. It should reflect what the customers are willing and able to pay. It is assumed a profit is to be made. It includes determining the cost of production (time, labor, ingredients, packaging, advertising, etc), the state of supply and demand, and the amount of profit to be made. The end result is the price of the product or service. Promotion is the actual Amarketing@ of the product or service, the image portrayed. Advertising the product or making the customer aware of the product or service is involved in promotion. Advertising can be done through public relations, media, personal selling and various persuasive communication strategies. Creating catchy names, logos, jingles for a product or title/acronym (such as TLC) for the service or program is part of promotion. Decisions need to be made about the message, when and where it will be delivered, and any inducements utilized. The 7 Step Sales Processes can be used in this section or in the PLACE section. The end result of this strategy is how the customer will be told about the product. Place can be thought of as the distribution of the product (or service) in the most advantageous way possible. It involves determining the best place to display and sell the product or offer the service. How to set up the actual display or where to place it in the space provided (i.e. store, room, auction, swap meet) or the timing of the distribution of the service is part of PLACE. Also, the following 7 Sales Step Process may be used to sell the product (or service) once it has been placed. 4

5 Seven Functions of Marketing: 1. Financing 2. Pricing- communication of the value of a product or service. 3. Promotion forms of communication used to persuade people to take on greater responsibility. 4. Product / Service Management the processes of designing, maintaining, improving, and acquiring products and services that meet the needs of the consumer. 5. Distribution developing and action plan to get the products to the consumer. 6. Selling the communication process with customers to determine and satisfy their needs. 7. Information Management the use of information to improve business decisions. As a team you will be opening and running a restaurant were you will be both workers and customers. A business provides consumers or customers with goods, services, or information. Marketing is the promotion of these goods, services, and information. Your restaurant will provide goods and a service to its customers. Using the FOUR Ps of marketing will insure that your restaurant is a success. Below are menus from local restaurants. As a team identify items that the menus have in common. 5

6 Winger s Kids Menu retrieved on September 1, 2009 from Wendy s Kids Menu retrieved September 1, 2009 from 6

7 IHOP Kids Menu retrieved September 1, 2009 from Quizno s Kids Menu retrieved September 1,

8 Sizzlers Kids Menu retrieved September 1, 2009 from Burger King Kids Menu retrieved September 1,

9 Taco Bell s Kids Menu retrieved September 1, 2009 from Fazoli s Kids Menu retrieved September 1, 2009 from 9

10 Village Inn Kid s Menu retrieved September 1, 2009 from Identify the FOUR Ps and how they apply to a restraint using the following information. 1- Product (the food items that are served at a restaurant) 2- Place (the restaurant and where it is located) 3- Price (costs of menu items) 4- Promote (the methods used to let consumers know about the restaurant and what it serves) 10

11 Restaurant Promotion As a team decide on the type of restaurant that you would like to create. 1) What will your restaurant name be? 2) Write a Slogan for your restaurant. 3) Create and draw a Logo for your restaurant. Next you will create a restaurant menu. 4) Divide your foods into three groups. 5) What colors will you use to represent your restaurant? 6) How will you promote your menu? Product Choose what you will serve based off of products you can purchase locally. Check out the Utah s Own resource list below or visit their webpage at the partial listing of information retrieved September 2, A - n - R Foods, LLC Reid Gerritsen (801) P.O. Box West Valley City, UT rgerritsen@cowpokesauces.com Cowhand brand original table sauce, barbecue sauces, seasonings & much more. Aggie Ice Cream Donald McMahon (435) Old Main Hill Logan, UT Donald.McMahon@usu.edu Famous Aggie Ice Cream to tickle your taste buds and sate those sugar cravings. Allred Orchards, Inc. Rey Allred (801) S. Goosenest Dr Payson, UT Ardesco Foods L.L.C. Stanford H. Escalante (801) South 1300 East Salt Lake City, UT ardescofoods@me.com Tart cherries, apples, nectarines and peaches Our chile sauce and Salsas are made FRESH before every market. We guarantee that they are made from the freshest ingredients and that those ingredients are purchased locally first. Our products are all natural and contain no preservatives. Aspen Mills Bread Company Alan Anderson (801) th Street Ogden, UT eric@aspenmillsbreadco.com Bearcreek Bakery David Paul Wurst (435) W. Main St. Hyrum, UT bearcreekwurst@yahoo.com Beehive Cheese Co. Tim Welsh (801) Specialty breads and baked goods delivered fresh daily to your local stores. All natural breads. Internationally acclaimed cheeses used by Chefs in soups and fondues throughout the world. 11

12 2440 East 6600 South Suite 8 Uintah, UT tim@beehivecheese.com BeeUTAHfulBees Karen R Stuart (801) North 900 West Pleasant Grove, UT BeeUTAHfulBees@comcast.net Berries by the Bay Kevin Cole (435) South Hwy 89 Willard, UT kdcole57@hotmail.com Honey butter, creamed honey and skin moisturizer Fresh raspberries and blackberries, jams and jellies. Black Island Farms Charles Black (801) South 3000 West Syracuse, UT blacklaw11@msn.com A working vegetable farm, with about 400 acres in cultivation and wonderful corn maize each fall season. Bland Farms Utah LLC Sarah Seebran (912) West North Tremonton, UT sarah@blandfarms.com Utah red and white onions Boulder Mountain Beef Glen Brown (435) box 663 Castle Dale, UT info@bouldermountainbeef.com You will never taste anything better than "Boulder Mountain Ranch-raised natural beef." Brown Dairy Inc. Glen Brown (801) E. Browns Lane Box 98 Coalville, UT browndairy@hotmail.com A Utah dairy whose milk is distributed by Winder Farms. Bruges Waffles Pierre Vandamme (801) North Main Street, Suite L North Salt Lake, Utah Pvandamme777@msn.com Delicious gourmet waffles, like the Galette butter waffle, dipped in chocolate and the Gaufre a cinnamon or plain caramelized waffle. Bryan Palmer CSA Bryan Palmer (435) East Main Wellsville, UT csautah@gmail.com CSA, tomatoes, squash, beans, peppers, carrots and peas Bud Shepherd & Sons Poultry Chris Shepherd (801) S 3502 W Spanish Fork, Utah chris@shepherdeggs.com Wonderful Utah eggs distributed by Rocky Mountain Eggs. Bullhead Ranch Tom Buckely (801) West 7550 South Benjamin, Utah tom@bullheadranch.com Producer of lamb, honey and soap. C2 Farms Steven Cordner (435) Hucklberry Dairy for raw milk, grass fed beef 12

13 RR1 Box 290 Fairview, UT Canyon Meadows Ranch Deborah Myrin (435) HC 65 Box 30 Altamont, UT Family Ranch-Raised Top Quality Natural Beef Chaparros Tamales Lulu Chaparro (801) W N. Sunset, UT Chiles Gourmet Salsa Magda Ramos (801) South 800 East B1 Salt Lake City, UT Hand wrapped beef, chicken and pork tamales using only the finest and freshest ingredients. Gourmet salsa's in tasty blended flavors Christiansen's Hog Heaven Christian Christiansen (435) PO Box 32 Vernon UT All Natural, Humanely Treated, Pasture Raised Berkshire (Kurobuta) Pork Clover Club Foods Nathan Fisher (801) Freeport Center Bldg Z-13 Clearfield, UT A Utah favorite potato chip for nearly 70 years. Cobia Creations, LLC David Cobia (801) Holly Circle Provo, UT Bread and pancake mixes Colosimos Inc. Paul Colosimo (801) South Navigator Drive West Jordan, UT Utah's original sausage makers whose sausage is known for its excellent taste and its sales slogan, "That's one impressive sausage!" Cottage Greens Farm Diane Jones (801) South 1380 East Sandy, UT Kale, chard, lettuce, spinach, fennel, parsnips, radishes, turnips, rutabagas, beets, tomatoes and potatoes Dalane's Dressings Tiara Lusk (208) Grand Oaks Bountiful, UT Made from all-natural ingredients and pure olive oil with no other added fillers, preservatives, or artificial sweeteners. Della Enterprises, Inc. Greg Paxton (801) Damascus Way West Jordan, UT Maker of Grandma Della's Garden Relish, a pioneer favorite of pickled vegetables and sweet mustard. DFS Gourmet Foods Gourmet Frozen Soups, Sauces and Marinades, Ice Cream 13

14 Chef Shamy Gourmet David Shamy (801) South 300 West Midvale, UT Dolcetti Gelato Elizabeth England (801) South 900 East Salt Lake City, UT Toppings, Flavored Honey Butters, Sauté Butters for retail, e- commerce and food service Fine Gelatos and Sorbet s. Don Julio Foods Nathan Fisher (801) Freeport Center Bldg Z-13 Clearfield, UT Delicious, priced right, corn and tortilla chips and Clover Club potato chips. Ekins Hybrid Fruit Orchards Shirl Ekins (801) E Highway 6 Genola, UT Angelas Peaches, O'Henry Peaches, Royal Gala and Red Delicious Apples Fairy Tale Bakery Ruth Cobb (801) S Harrison Blvd Ogden, UT daveandruth@q.com Rose Red's Pear Bread, Sorcere's Cinnamon Rolls and Bunny FooFoo Cookies Farr-Russell Ice Cream 131 years of ice cream manufacturing experience with the Farr Darin Farr (801) and Russell families in the careful creation of America's finest 2575 South 300 West PO Box Salt Lake City, UT ice cream and soft serve ice cream mixes. darin.farr@farrsicecream.com Fat Boy Premium Ice Cream Steve Crane (801) South 200 East Kaysville, UT Steve@fatboyicecream.net Popular ice cream sandwiches made with 100% Utah milk. Fendall's Ice Cream Carol Radinger (801) South 700 East Salt Lake City, UT carol@fendalls.com Ice cream featuring fresh strawberry ice cream, rocky road, pumpkin and Gelato. Flour Girls & Dough Boys David Coppins (801) N. Barratt Ave American Fork, UT david@flourgirlsdoughboys.com Fun in the Bun Kris Rudarmel (801) S. Morning Vista Ct. Salt Lake City, Utah kris@anchorrestoration.com Artisan breads and pastries Smoked sausage and hot dogs. Geni Hyde Geni Hyde (801) North Church Layton, UT g_hyde21@hotmail.com Goat meat, eggs, range hens Gossner Foods, Inc. Jim Liddle (435) North 1000 West Logan, UT jliddle@gossner.com A leader in the dairy industry with 120 years of cheese making experience, state of the art equipment, and a team of dedicated employees. 14

15 Grandpas Kitchen Joyce Shrock (801) West 1200 North Salt Lake City, UT Pancake/waffle mix, pizza crust and gluten free bread mix. Happy Monkey Hummus Erin E. Atwater (801) East Crystal Avenue Salt Lake City, UT Mama Mia hummus Leatherby's Family Creamery Douglas C. Cooley (801) West 5400 South Taylorsville, Utah Ice cream Lehi Roller Mills Sherm Robinson (801) PO Box E. Main Lehi, UT Wheat and other flour products Lemon Grove Heather Parke (801) I Street #1 Salt Lake City, UT heatherzamora@yahoo.com Red raspberrie, strawberry and apricot jams Lower Foods Inc. Vicki Boilesen (800) South Highway 91 Richmond, UT vicki@llranch.com Beef and meat production Made In Good Taste Co-op, LLC Susan St.Pierre (435) PO Box 395 Elsinore, UT ssbuyandepedite@msn.com Jams and jellies, wine jellies, bakery goods Malt-O-Meal - Utah Mike Burton (801) Lakeview Way Farmington, UT Mike_Burton@malt-o-meal.com Cereal Marita's Salsa 350 Wall Avenue Ogden, UT graniesmith@msn.com Salsa, fresh Mark Riddle, grower Mark Riddle (801) W Center St Pleasant Grove, UT mark.a.riddle@gmail.com Orchards and produce Mountain View Dairy Maria Nye (435) North Jones Road Delta, UT Milk products 15

16 Norbest Inc Kent Barton (435) P. O. Box 368 Moroni, UT Wonderful Utah turkey. Payson Fruit Growers Chad Rowley (801) W 800 S Payson, UT chadandlisa@cherryhillfarms.com Prickly Rock Honey Linda Christensen (435) PO Box 126 Wallsburg UT pricklyrock1@juno.com Rico Brand Jorge Fierro(801) West 700 South Salt Lake City, UT ricosbrand@hotmail.com Fruit snacks Honey Burritos, tamales, salsa and chips, catering Roberts Family Farms Tyler Roberts (801) So. Angel St. Layton, UT tyson@robertsfarms.net Sweet corn, onions, tomatoes, potatoes, squash, and popcorn Rocky Mountain Pies Mark Grandinetti (801) W. Crossroads Square Salt Lake City, UT mgrandinetti@rockymountainpies.com A scratch bakery providing a choice of over 300 pies to the Utah food industry. Rosehill Dairy, Inc. Tim Wilkinson (435) W N. Morgan, UT rosehilldairy@live.com Milk Shirley J Products, LLC Mike Olsen (801) East 400 South Orem, UT mikeo@shirleyj.com Tequenos Factory LLC Raul Rivero (801) Royal Harvest Way # 11 Cottonwood Heights UT raul@tequenosfactory.com Soup base, bullions and pasta spices Venezuelan cheese delicacy Toscana Foods LLC Marco Rossi (801) So 400 East South Salt Lake, UT mrossi6@earthlink.net Alfredo sauce, Creamy sun dried tomato sauce, Artichoke dip Vosen's Bread Paradise David Porter (801) W 200 S Salt Lake City, UT Our bread variety goes all the way from plain white bread to a hearty 100% whole grain rye. These fine breads are all made from nothing but the best wheat, white or rye flours available in Utah. 16

17 Wild Coyote Foods Wiley Jones (435) East Enterprise Dr. #2 St. George, UT Zollinger Fruit and Tree Farm Ron Zollinger (435) River Heights Blvd Logan, UT Salad dressings Apples, apple cider, ornamental trees Creatively name your menu items. See the example below: Breadstick Examples: Zesty Italian Breadsticks (Italian seasoned), Zippy Breadsticks (Cinnamon and sugar), Zingy Breadsticks (Plain) 7) Sketch you planned menu remembering to categorizes your foods, list your prices, and include your restaurant s name and promotional information. Price There are many cost involved in running a restaurant: food employee pay, building cost, utilities, etc. For a restaurant to be a feasible operation you need to make a profit. Most businesses figure the sales price is double the cost to produce or buy an item. Determine what you will charge for your menu items and recorded it on your restaurant menu. Employment When operating a restaurant it is important to hire good employees. The following are questions that you should ask and discuss as a team. What qualities do employers look for? What can teenagers do to help themselves be successful in their jobs? What are some work skills that are important for employees to have, and that the employers look for? What are some personal traits that are important for employees to have? Why is it important to be a good employee? What would you expect of an employee, if you were the boss? Do you think employers expect different qualities in teenagers than in adults? Why? What are some reasons that people lose their jobs? What are some reasons that teenagers might lose their jobs? I f you were an employer, would you hire YOU? Why? After finishing this discussion complete the following questions. 8) What qualities are most important to you in a worker? 9) What are some of the reasons people lose their jobs? 17

18 10) What are 5 questions you would want to ask someone you were interviewing for a job? 11) If you were an employer looking at 40 filled out applications, what are three ways you would decide which people to interview? Now each of you should complete a job application. Promotion Promotion means the ways of letting people know how good your restaurant is. How will you introduce your restaurant to the people that will eat there? (We call these people the market). Examples: When Pepsi introduced Pepsi-ONE, there were a lot of coupons, free samples, and special store displays. When Saturn introduced a new car, there was a free barbecue on the lot, and contest at Franklin Quest field for a one-year free lease on a Saturn. Advertising is one form of promotion when you chose your restaurants name and create a logo and slogan for it you created the base of your advertising campaign. Examples: The golden arches are known worldwide as McDonald's, the red bull's eye identifies Target. After checking to make sure your information on your sketch is correct show your design idea to your instructor. You will know design and create a menu to use, please note that in your dessert section that you list Fat Boys, Sorbet, and Soy Ice Cream Sandwiches. Procedures: Create your menu with items grouped together: beverages, main dishes, appetizers, and desserts using markers, paper, etc. You should use color and pictures of food, and leave enough space between items so the menu can be easily read. The following items must be included: 1. Name of the restaurant 2. List of the menu items 3. Price of the menu items 4. Logo or slogan Marketing Research In order for a business to learn what the market (customer) wants in a product or service, they do market research. Have you ever been questioned at the mall about a product or your shopping habits, or have you filled out product questionnaires for the warranty? These are examples of market research. When companies use the results of the market research, they 18

19 design a way of inviting people to a new restaurant (place). They can use coupons, displays, contests, samples, etc. For example, if you wanted to do a contest similar to Saturn s you would have to explain how people would enter the contest and how you would determine the winner - Saturn had a car filled with balls and people had to guess how many balls were in the car. 9) Which marketing research items are you going to apply to your restaurant? 10) Which marketing research items have been deciding factors to determine which restaurants you go to with your family? Restaurant Skills Waitressing/Waiter Activity You and a group of your friends have just finished a fast game of tennis. Its lunchtime and you re all hungry. You ve just ordered your favorite foods at Quinn s Quick Order, a local drive-in. Using the order pad and price list below, figure the total cost for each lunch, including sales tax. (Utah State Sales Tax is 6.35%) See the chart in this folder. 1. Jed: Two cheeseburgers, each with lettuce, tomato, onions; large fries; large root beer. 2. Jane: One plain cheeseburger, large fries, and a small fruit punch. 3. Jim: One hamburger, small fries, and small lemonade. Total Total Total 4. Joni: One hot dog with lettuce, tomato, onions; large fries; chocolate milkshake. Total Hot Dog $1.50 QUINN S Hamburger $1.85 Cheeseburger $2.35 QUICK Lettuce, tomato, onion $.60 Large Fries $1.25 Small Fries $

20 Soon after your lunch you return to work and a busload of baseball players pulled into the drive-in. Using the prices listed above and the applicable tax figure their total bill. 5. Ten people ordered: One hamburger with lettuce, tomato, and onion; and a small fruit punch. Sub Total 6. Ten people ordered: One cheeseburger with onions, large fries, and a large root beer. Sub Total 7. Ten people ordered: One plain hamburger, small fries, and a milkshake. Sub Total 8. The bus driver ordered: Two hot dogs, small fries, and large lemonade. Sub Total 9. The bus driver paid the entire bill. What was the total bill? Cashiering Activity When counting change, you should give the least number of coins possible. For example: If the amount of change is 18 cents, you should not give the customer 18 pennies (18 coins). It is also not practical to give the customer three nickels and three pennies (six coins). It is best to give the customer one dime, one nickel, and three pennies (five coins). Give the change to the customer by stating the amount of the bill, and counting up to the amount of money received. For example: If the amount of the bill is.65 cents, and the customer gives you $1, the steps in making change are:.65 cents and one dime equal.75 cents, plus.25 cents equal $1. If the amount of the bill is $1.20, and the customer gives you $2, change is given like this: $1.20 plus one nickel equal $1.25, plus three quarters equal $2. Write the correct amount of change under the correct column below. Remember ~ Use the smallest number of coins possible! Use the play money provided by your teacher to practice counting change for the examples on the student activity guide. 20

21 Amount Amount Change Pennies Nickels Dimes Quarters Dollars # of Check of Bill Received Amount pieces your answer with the play money $. 35 $.50 $.95 $5.00 $.27 $1.00 $.12 $.25 $.70 $.75 $1.37 $2.00 $.89 $5.00 $3.56 $5.00 Table Setting Activity An attractively set table establishes a nice environment for eating at home or in a restaurant. If affects a person s attitude toward a meal. Some basic table setting guidelines are: A tablecloth should hang 8 to 10 inches over the sides. Placemats should be an equal distance apart, and near the edge of the table. The napkin should be folded and placed with the open edge near the left side of the fork. It should be placed about 1 inch from the edge of the table. Flatware (silverware) is arranged in the order of use. The first piece to be used should be placed on the outside. Forks should be placed on the left of the plate, and knives and spoons should be placed to the right of the plate with the knife on the inside. Flatware should be placed so that the bottom is about 1 inch from the edge of the table. Dinnerware (plates, etc.) should be placed within easy reach of the person s hand, with dinner plates being about 1 inch from the edge of the table, salad plates to the left of the 21

22 forks, and bread plates directly above the forks. Glasses are placed at the tip of the knife, and cups and saucers are placed to the right of the knife and spoon(s). A centerpiece may be placed anywhere on the table as long as it is low enough for people to see each other. Situation #1 You are planning to have a birthday dinner for your dad, and are inviting your grandparents to come, too. The menu will be: Roast Beef Baked Potatoes Green Salad Rolls Practice setting the table for the situations described on the next page. You may refer to the Apple Pie Fruit Punch table setting diagram for reference. The table-setting diagram is a basic setting and will not be exact How for would all you occasions set the and/or table for all settings. this dinner? There can and should be variations, depending upon the situation. (When you have finished, let your teacher check your setting.) Situation #2 You are to set the table for the family dinner tonight. The menu will be: Vegetable Beef Soup French Bread Cheese Slices Canned Fruit Cookies Milk How would you set the table for this dinner? (When you have finished, let your teacher check your setting.) Situation #3 You are in charge of setting up the tables for a dinner at your church. There will be about 150 people there. The menu will be: Spaghetti Salad Garlic Bread Ice Cream Sundaes Fruit Punch How would you set the table for this dinner? (When you have finished, let your teacher check your setting.) 22

23 Customer Service What words do you expect to come from your server s mouth when you sit down in a restaurant? As the manager of your new restaurant, list 20 bits of advice you would give new servers, or 20 phrases you would want them to say frequently to customers on your answer sheet. Dishwashing Put these dishwashing steps for restaurants in the correct order by placing numbers 1-8 next each step. Allow to air day or dry with clean towel Scrape food particles off dishes Wash in hot, soapy water Rinse in sanitizing chemical or extremely hot water Wash dishes in correct order by groups Pre-rinse dishes lightly Rinse in hot water Sort and stack dishes by groups List two reasons why proper dishwashing is so important: 1. _ 2. 23

24 RESTAURANT EVALUATION MANAGER/ASSISTANT MANAGER: Assisted restaurant personnel as needed. Distributed supplies and equipment correctly. Returned supplies and equipment as requested. Collected job sheets at end of experience. MAITRE D/HOST(ESS): Seated guests quickly. Gave each customer a menu. Were pleasant and friendly. FOOD SERVER (WAITERS/WAITRESSES): Took the orders correctly. Served the food correctly. Served the beverage correctly. Totaled the bill correctly. COOK: Food was prepared correctly and tasty. Food was ready to be served in a timely manner. COOK S ASSISTANT (DISHWASHERS): Beverage was ready on time. Made good use of their time. Followed correct dishwashing procedures. CASHIER: Were courteous to customers. Counted the change correctly. Asked the customers to come back again. CUSTOMER: Were courteous to restaurant personnel. Practiced good manners. RESTAURANT OWNER: TABLE ATTENDANT (BUSSERS): Tables and chairs were arranged neatly. Tables were set correctly. Dirty dishes were cleared promptly. Was prepared and ready. Was helpful to restaurant staff when needed. Greeted customers with a smile. Let restaurant personnel do their jobs. 24

25 Review through the following jobs and notice what they are in charge of and what their duties would be JOB TITLE: Cashier _ 1. Wash your hands thoroughly. Fill out the top of this paper. _ 2. _ 3. _ 4. _ 5. _ 6. _ 7. _ 8. _ 9. Sit at the cash register. Tape this sheet to the cashier station desk. Count your money and fill in ONLY the first line of the Cashier s Daily Balance Sheet (at the bottom of this page). Get the mints from the restaurant owner (teacher). Put three or four mints on several small plates. Give the small plates with the mints to the food servers as requested. If any mints are left over, return them to the restaurant owner (teacher). When customers are ready to pay their bill, take their money and give them the change. Put the receipts (food tickets) on the stand. _ 10. When the last customer has paid, run a total of the day s receipts (food tickets). Put this figure on line #2 of the Cashier s Daily Balance Sheet. _ 11. Add lines #1 and #2 of the Cashier s Daily Balance Sheet together, and put the total on line #3. _ 12. Count the money. It should be the same amount as line #3 of the Cashier s Daily Balance Sheet. _ 13. Give this completed form, along with the food tickets and money to the manager. Return to your regular seat. CASHIER S DAILY BALANCE SHEET 1. Total amount of cash on hand at beginning of business day: 2. Amount of money taken in (total of food tickets): 3. Total amount of cash on hand at end of business day: 25

26 JOB TITLE: Cook YOU MUST STAY IN THE KITCHEN AT ALL TIMES! YOU ARE NOT ALLOWED IN CUSTOMER EATING AREA! 1. Wash your hands thoroughly. Fill in the top of this paper. 2. Wait in the kitchen until the assistant manager brings you the aprons, hats, cooking utensils, and food supplies. 3. Put on your hats and aprons. 4. Prepare the food, making servings of the recipe. 5. Take the written orders from the food servers. 6. Give the prepared orders to the cook s assistant who will place them on a tray for the food servers. 7. When all of the orders have been filled, return the leftover food to the assistant manager. 8. Give dirty dishes to cook s assistant to wash and put away. 9. Wipe off counters, sink, and stove/microwave. 10. Fold your aprons and return them to assistant manager. 11. When this form is complete, give it to assistant manager. 12. Return to your regular seats. 26

27 JOB TITLE: Cook s Assistant YOU MUST STAY IN THE KITCHEN AT ALL TIMES! YOU ARE NOT ALLOWED IN CUSTOMER EATING AREA! 1. Wash your hands thoroughly. Fill in the top of this paper. 2. Wait in the kitchen until the assistant manager brings you the following supplies: TRAYS, HATS, and APRONS. 3. Put on your hat and apron. 4. Set out paper cups and/or plates for the cook(s) on a tray. 5. Fill the sink with hot, soapy water. 6. Get two (2) dishtowels and two (2) dishcloths. 7. Take the orders from the food servers. Give orders to the cooks. 8. If a beverage is to be served, prepare it (them), place on a tray, and give to the food servers. 9. Help the cooks prepare the orders as needed. 10. Place prepared orders on trays for the food servers. 11. Wash, dry, and put away pots, pans, or equipment used in the food preparation process. 12. Wash the dirty dishes that are brought to the kitchen. 13. Dry the dishes and put them away. 14. Drain dishwater from the sinks, wipe them out, and polish faucets. 15. Put the dirty dishtowels and dirty dishcloths in the laundry area. 16. Give this completed form to the assistant manager. Return to your regular seat. 27

28 JOB TITLE: Manager NOTE: If the assistant manager needs to replace another staff person, you will need to do his/her job along with your own. You are in charge of: HOST(ESS), CASHIER(S), FOOD SERVER(S), and TABLE ATTENDANT(S). 1. Wash you hands thoroughly. 2. Check out the following supplies from the restaurant owner (teacher). Record the amount of each item you take: Menus Water pitchers Silverware Aprons Centerpieces Napkins Order pads Water glasses Tablecloths 3. Give menus, centerpieces, and water pitchers to the Maitre d /host(ess). 4. Give aprons and order pads to the food servers. 5. Give tablecloths, glasses, silverware, and napkins to the table attendants. 6. Make sure the tables have been set correctly. After THE CUSTOMERS HAVE BEEN SERVED: 7. Ask the customers if everything was satisfactory. 8. Make sure the MAITRE D /HOST(ESS), CASHIER(S), FOOD SERVER(S), and TABLE ATTENDANT(S) do their jobs well. Collect their completed work forms. Turned in: (Yes or No) Maitre d /Host(ess) Food Server(s) Cashier(s) Table Attendant(s) 9. Return the supplies to the supply table. Be sure to return the same amount of each item that you checked out: Menus Water pitchers Silverware Aprons Centerpieces Napkins Order pads Water glasses Tablecloths 10. Give the completed work forms to the restaurant owner. 28

29 JOB TITLE: Assistant Manager NOTE: If the assistant manager needs to replace another staff person, you will need to do his/her job along with yours. You are in charge of: COOK(S) AND COOK S ASSISTANT(S). 1. Wash your hands thoroughly. 2. On step #3 below, list food supplies/cooking utensils needed. 3. Check out the necessary supplies from the restaurant owner (teacher). Record the amount of each item you take: TRAYS APRONS HATS 4. Give the food, cooking utensils, hats, and aprons to the cook s assistant(s). 5. Give the trays to cook s assistant(s). 6. Make sure the cook s assistant(s) wear their hats and aprons. 7. Make sure the cook(s)/cook s assistant(s) stay in kitchen at all times. 8. Make sure the cook(s)/cook s assistant(s) do their jobs well. Collect their completed work forms. Turned in: (Yes or No) Cook(s) Cook s Assistant(s) 9. Return the cooking utensils and remaining food supplies that were checked out to the supply table. Be sure to return the same amount of each item that you checked out: TRAYS APRONS HATS 10. Give the completed work forms to the restaurant owner. 29

30 JOB TITLES: Maitre d Host(ess) One person may do all of these jobs, or you may split them up between two people. If your restaurant chooses two people, refer to the * to indicate who is responsible for each task. MAITRE D HOST(ESS) *_ *_ 1. Wash your hands thoroughly. * 2. Make sure there is a chair at each place setting. _ *_ 3. Wait at the Host Station to get the menus, water pitchers, and centerpieces from the manager. * 4. Fill water pitchers and leave them at Host Station. * 5. Put the centerpieces on the tables. * 6. Check to make sure the tables are set correctly. _ *_ 7. Take the menus and wait for customers to arrive. * 8. Welcome customers as they arrive AND _ *_ Ask, How many are in your party? _ *_ 9. Check to see where a table available for the party size. _ *_ 10. Lead customers to the table. _ *_ 11. Give each member of the party a copy of menu. _ *_ 12. After party is seated, get water pitcher and fill their glasses. * 13. When the food server(s) return the menus, give them to the manager. *_ *_ 14. While customers are eating, be seated near cashier. _ *_ 15. Empty/dry water pitchers, and return them to manager. _ *_ 16. After customers have left table, use a tray to pick up water glasses and take them to cook s assistant. * 17. Collect centerpieces and return them to manager. * 18. Give this completed form to the manager. Return to your regular seat. 30

31 JOB TITLE: Food Server 1. Wash your hands thoroughly and fill in the top of this paper. 2. Wait at the food service station until the manager brings you aprons and order pads. 3. Stay at the food service station until the customers are seated. 4. After the customers are seated and have had time to look over the menu, go to the table with your order pad and pen/pencil. 5. Greet customers and introduce yourself. Ask, Are you ready to order? 6. Write each customers orders on the order pad. Write everything down! 7. Return the menus to the host(ess)/maitre d. 8. Take the order and give it to the cook. 9. Serve beverages to the customers from the RIGHT side, using your RIGHT hand. 10. When the order is ready, serve it to the customers from their LEFT side, using your LEFT hand. 11. Sit at the food service station while the customers are eating. 12. After a short time, return to the table and ask the customers if their orders are okay. 13. Get one mint per customer from the cashier and put them on a small plate. 14. Total the bill and place it face down on the plate with the mints. Put the plate by the person you think will be responsible for the bill (generally, the person taking charge of the group). Say, Thank you very much. 15. Return the order pads and aprons to the manager. 16. Give this completed form to the manager and return to your regular seats. 31

32 JOB TITLE: Table Attendant 1. Wash your hands thoroughly and fill in the top of this paper. 2. Wait at the table attendants station until the manager brings you the tablecloths, water glasses, silverware, and napkins. 3. Put the tablecloths on the tables. 4. Set the empty water glasses and napkins on the tables correctly. 5. If needed, place the silverware on the table(s). 6. Stay at the table attendants station from the time the restaurant opens until the customers at your tables leave. 7. After the customers have left, use a tray to clear the tables, except for clean glasses and centerpieces. 8. Take the dishes to the cook s assistant. Throw the paper items in the trash. 9. Fold the tablecloths and give them to the manager. 10. Wipe off the tables. 11. Push the chairs under the tables. 12. Table Attendants #1 and #2: Clean the floor in the kitchen area. 13. Table Attendants #3 and #4: Clean the floor in the eating area. 14. Table Attendant #1: Give this completed form to the manager. 15. Return to your regular seats. 32

33 JOB TITLE: Restaurant Owner THINGS TO PUT OUT ON THE SUPPLY TABLE: RECIPE INGREDIENTS: EQUIPMENT: SUPPLIES: Trays Disposable Food Service Hats Water Pitchers Rubber Bands Water Glasses Menus Silverware Order Pads Cash Register Tablecloths Money Stand Centerpieces Play Money Job Sheets STATION SIGNS NEEDED: Station Signs Food Service Station Masking Tape Table Attendants Station Pens/Pencils Cashier s Station Individually Wrapped Mints Order Station Table Numbers Other: Aprons Place (tape) station signs at the appropriate stations. Give job sheet, small plates, and mints to the cashier. Number the tables. Hang up the table setting diagram. Put table assignments on the food servers job sheet. Put kitchen assignments and number of servings on cook(s) and cooks assistant(s) job sheets. Tape job assignment sheets at food service station, table attendant station, and. Post the recipe(s) in the kitchen. Designate place for order placement (table, hooks, magnets, or whatever). Dispense supplies to manager. Dispense supplies to assistant manager. Give play money and evaluation sheets to customers. Set up video for customers to watch, or assign activity. 33

34 JOB TITLE: Customer _ 1. Wash your hands thoroughly before you are seated in the restaurant area. _ 3. Stay out of the restaurant areas until you have been requested to go there. _ 4. Go into the restaurant by groups. Follow restaurant procedure and wait to be seated by the maitre d/host(ess). _ 5. Use appropriate table manners. _ 6. When you have finished eating, leave the restaurant area and return to your regular seats. 34