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Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States [1] and elsewhere. [ 2 ] One hierarchical system for organizing a restaurant's kitchen staff is the brigade de cuisine system developed by Auguste Escoffier (1846–1935).
A job description is a document that describes the general tasks, duties, and responsibilities of a position, and may specify the functionary to whom the position reports, specifications such as the competence, qualifications, registration, certification or skills needed by the person in the job, and a salary range. Formal job descriptions help ...
Such duties of typical waiters include the following: preparing a section of tables before guests sit down (e.g., changing the tablecloth, putting out new utensils, cleaning chairs, etc.), although typically this is a responsibility of bussers; offering cocktails, specialty drinks, wine, beer, or other beverages; recommending food options ...
Operations management textbooks usually cover demand forecasting, even though it is not strictly speaking an operations problem, because demand is related to some production systems variables. For example, a classic approach in dimensioning safety stocks requires calculating the standard deviation of forecast errors .
A chief operating officer (COO), also called chief operations officer, is an executive in charge of the daily operations of an organization (i.e. personnel, resources, and logistics). COOs are usually second-in-command immediately after the CEO , and report directly to them, acting on their behalf in their absence.
Operations management studies both manufacturing and services. Queuing is an analytic method for determining waiting time when customers must wait in line to get service. The length of the queue and waiting time can be calculated based on the arrival rate, service rate, number of servers and type of lines.
A general manager (GM) is an executive who has overall responsibility for managing both the revenue and cost elements of a company's income statement, known as profit & loss (P&L) responsibility. A general manager usually oversees most or all of the firm's marketing and sales functions as well as the day-to-day operations of the business ...
Phillip Taylor, chef de cuisine at the Aria, New World Beijing Hotel. The chef de cuisine is in charge of all activities related to the kitchen, which usually includes creating menus, managing kitchen staff, ordering and purchasing stock and equipment, plating design, enforcing nutrition, safety, and sanitation, and ensuring the quality of the meals that are served in the restaurant.