Chapter 4 Operational areas, equipment and staffing
DOI: 10.23912/9781911635109-4142 | ISBN: 9781911635109 |
Published: May 2019 | Component type: chapter |
Published in: Food and Beverage Management 5e | Parent DOI: 10.23912/9781911635109-4094 |
Abstract
Creating new operations, or renovating existing ones, means being involved in developing new concepts or rethinking old ones. This can include activities such as developing new menus, beverage lists and rethinking approaches to production and service, as well as concepts and design ideas which can be innovative and creative in approach, or follow a tried and proven delivery format. This in turn leads to reconsidering plant, and equipment such as crockery, glassware and cutlery, through to staff uniforms, and so on.
Other trends in restaurant design have included the opening up of the kitchen to be viewed by the customer, as part of the total dining experience, with some fine dining restaurants offering the opportunity to sit at the chef’s table as part of the meal experience, a reorientation of the role of the chef as they become part of the customer dining interaction. There are also the minimalistic New York loft style restaurants. Traditional plates have been replaced by food presentation on wooden boards, glass plates, marble squares and slate, which can offer novel service concepts, and for some, a unique and exciting customer experience, but for others an unnecessary move away from traditional approaches to presentation.
It is important to be abreast of new food service approaches. It is the innovator who is able to capture the new market share, but the earlier adopter can capitalise on it and bring it to market before the product life cycle wanes.
Sample content
Contributors
- John Cousins, The Food and Beverage Training Company, London (Author)
- David Foskett, David Foskett Associates, London (Author)
- David Graham, Service Sector Management, Sheffield Hallam University (Author)
- Amy Hollier, College of Food, University College Birmingham (Author)
For the source title:
- John Cousins, The Food and Beverage Training Company, London (Author)
- David Foskett, David Foskett Associates, London (Author)
- David Graham, Service Sector Management, Sheffield Hallam University (Author)
- Amy Hollier, College of Food, University College Birmingham (Author)
Cite as
Cousins, Foskett, Graham & Hollier, 2019
Cousins, J., Foskett, D., Graham, D. & Hollier, A. (2019) "Chapter 4 Operational areas, equipment and staffing" In: Cousins, J., Foskett, D., Graham, D. & Hollier, A. (ed) . Oxford: Goodfellow Publishers http://dx.doi.org/10.23912/9781911635109-4142
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