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Konsep Pengelolaan Restoran Pertemuan 17-18

Konsep Pengelolaan Restoran Pertemuan 17-18. Matakuliah : G0424 – Hotel and Restaurant Management Tahun : 2008. Topics. Reason to operate a restaurant Basic concept of restaurants. Learning Outcomes. Students are able to explain w hy go into the restaurant business (C2)

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Konsep Pengelolaan Restoran Pertemuan 17-18

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  1. Konsep Pengelolaan RestoranPertemuan 17-18 Matakuliah : G0424 – Hotel and Restaurant Management Tahun : 2008

  2. Topics • Reason to operate a restaurant • Basic concept of restaurants

  3. Learning Outcomes Students are able • to explain why go into the restaurant business (C2) • to explain the concept and development of a restaurant(C2)

  4. The Fact • Restaurant needs > 3 years to become profitable (usually 5 years) • Weekends account > 40% sales • Many restaurants fail due to family problems (not balance family life)

  5. Reasons to be in restaurant business • Money • The Potential for a Buy-Out • A Place to Socialize • Challenge • Habits • A Fun Life Style • Opportunity to Express Yourself

  6. Liabilities in Restaurant Operations • Working long hours • Excessive fatigue • High divorce rate • Stressful • Lost • Involve high risk

  7. Requirements in Restaurant Operations • Enjoy serving people (outgoing personality) • Can handle frustration easily • Tireless • Demands lots of energy & stamina (work 10 hours per day) • Persevering • Withstand pressure • Ambitious • Hard work • Knowledge of food • Business skills (cost control, marketing)

  8. Investment Option in Restaurant Business • Buy? – buy existing restaurant, operate it as is or change its concept • Build? – build a new restaurant and operate it • Franchise? – purchase a franchise and operate a franchise restaurant Or • Manage? – manage a restaurant for someone else, either an individual or a chain

  9. Buy, Build, Franchise or Manage?Advantages and Disadvantages

  10. Quality Service Menu Food Price Concept & Market Location Atmosphere Ambience Management The Concept and Market

  11. Examples of Successful Restaurant Concept • McDonald’s – QSCV concept ‘Quick, Service, Clean & Value’ • Warung Daun – Organic ingredients, ‘Makan ala Kampung Halaman’ • Bakmi Gajahmada – Oriental Cuisine, ‘Mie terbaik, terjaga mutu dan kualitasnya’ • Es Teller 77 – ‘Juara Indonesia’ • Hard Rock Café - reasonable price, fun, energy, excitement of rock n roll, music/film memorabilia, friendly

  12. Sequence of Restaurant Development : From Concept to Opening • Layout and equiptment planned • Feasibility analyzed : pro forma statement of income and cost prepared • Licensing and approval sough • First architectural skethes made • Financing arranged • Working blueprint developed • Contracts let for bidding • Construction or remoddeling begins • Furnishing and equiptment ordered • Key personnel hired • Hourly employee selected & trained • Restaurant Opened

  13. Purpose of Particular Restaurant • Utility vs. Pleasure • Degree of Service Offered • Customer Space • Profitability

  14. Type of Restaurant and Level of Service

  15. Type of Restaurant and Seat Turnover

  16. Conclusion • There are many reasons to open a restaurant and also there are hundreds way to operate a restaurant.

  17. Review • Comment on these restaurant logo • What is the relationship between logo and the restaurant concept

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