Entrepreneurship in Hospitality and Tourism

What are entrepreneurs like?

• Information seeking - Act on your own to get information to help reach objectives or clarify problems

• Systematic planning - Develops and uses logical step-by-step plans to reach goals

• Problem-solving - Identifies new and potentially unique ideas to reach a goal

Entrepreneurial competencies

a. Initiative - Entrepreneurs take actions that go beyond job requirements or the demand of the situation

b. Sees and acts on opportunities - Looks for and acts on opportunities

c. Persistence - Takes repeated actions to overcome obstacles that get in the way of reaching goals

d. Self-confidence - Has a strong belief in self and own abilities

e. Assertiveness - Confronts problems and issues with others directly

f. Persuasion - Successfully persuades others

g. Use of influence strategies - Uses of a variety of strategies to affect others

h. Concern for high-quality work - Acts to do things that meet or beat existing standards of excellence

i. Commitment to work contract - Places the highest priority on getting the job completed

j. Efficiency orientation - Finds ways to do things faster or with fewer resources or at a lower cost

• Can be linked with local products and resources
• Helps to diversify the economy
• Increases governmental revenues
• Broadens educational and cultural horizons and improves feelings of self-worth
• Improves the quality of life-related to a higher level of income and improved standards of living
• Reinforces preservation of heritage and tradition
• Justifies and enables environmental protection and improvement
• Visitor interest in local culture provides employment for artists, musicians, and other performing artists, enhancing the cultural heritage
• Provides tourist and recreational facilities that may be used by a local population
• Visitor interest in local culture provides employment for artists, musicians, and other performing artists, enhancing the cultural heritage
• Provides tourist and recreational facilities that may be used by a local population

 

Food Production Management

 

        Food production -  is the process of transforming raw ingredients into edible food products. These converted food products can either be used for home cooking directly or by the food processing industries. The process of food production can be segregated into several stages and each of them is very important. In the food processing industry, the process starts with primary steps of cleaning, segregation, etc., and ends when the food is packed and marketed.

Food Production Principles:

        a. Begin with Quality Foods

        b. Clean Properly

        c. Properly Handled

        d. Use Proper seasoning

        e. Use the right techniques

        f. Follow standard recipes

        g. Cook the right amount

        h. Serve as soon as possible

        i. Hot food hot – cold food cold

        j. Make it special

        k. Never be satisfied with less-than-excellent

Steps in Food Production:

        1. Planning

        2. Preparing

        3. Cooking

        4. Service/Holding

Basic Cooking Methods:

Types of Salads

        • Hot salads

        • Cold salads

        • Fruit salads

        • Pasta salads

        • Tossed salads

        • Molded salads – gelatin base

Dressing and Marinades

        • Dressings are stable or unstable emulsions

        • Emulsion is the mixture of two or more liquids that are ordinarily unmixable

        • Marinades are seasoned liquids that are usually made with vegetable or olive oil, and an acid wine,                     vinegar, fruit juice

        • Herbs, spices, and vegetables are added for flavoring

        • Can be used to tenderize or be used as a cooking medium or sauce

Garnishes

        • Fruits and vegetables typically used

        • Use the characteristics of each to offer a variety of forms, colors, and textures

        • Use your creativity

        • Must be edible!

Dining Room Management

             

                

                   Dining room - is the place where food which has been carefully prepared is to be served. In a    food service establishment, care must be taken to prepare and arrange the dining room such that efficient service to guests can be rendered.

              

              

Types of Meal Service:

1. Self-service - calls for customers or guests to select their own food from a point where food offerings are arranged, either at a food counter or in an assembly line. The guests then carry their own food to the dining table. There are two categories of this type of service. These are the cafeteria service and the buffet service.

• Cafeteria service - a type of food service location in which no waiting staff table service, whether a restaurant or within an institution such as a large office building or school.
• Buffet – sometimes called smorgasbord. A buffet is typically a long table with lavish displays of food. Guests make their way down the line to pick and choose from an a la carte-style menu.

2. Food-server service – is distinguished by the presence of someone who personally attends to the needs of the diner. There are two major categories of food-server service: counter service and table service.

• Counter service - Counter service is a form of service in restaurants, pubs, and bars.
• Table service - This is used in residences and in hotels and restaurants where dining areas are arranged in varying degrees of formality and where service staff attend to the diners’ needs as they follow certain styles of service. elaborately dressed and garnished, presented to guests, and carved and portioned by the waiter.

         

Types of Table Service:

1. American service - is a pre-plated service which means that the food is served on the guest's plate in the kitchen itself and brought to the guest. The portion is predetermined by the kitchen and the accompaniments served with the dish balance the entire presentation in terms of nutrition and color.
2. English service - often referred to as the "Host Service" because the host plays an active role in the service. Food is brought on platters by the waiter and is shown to the host for approval. The waiter then places the platters on the tables. The host either portions the food into the guest plates directly or portions the food and allows the waiter to serve it. For replenishment of guest food, the waiter may then take the dishes around for guests to help themselves or be served by the waiter.
3. French service - It is a very personalized service. Food is brought from the kitchen in dishes and salvers, which are placed directly on the table. The plates are kept near the dish and the guests help themselves.
4. Russian service - An elaborate silver service much on the lines of French service except that the food is portioned and carved by the waiter at the guerdons trolley in the restaurant in full view of the guests. Display and presentation are major parts of this service. The principle involved is to have whole joints, poultry, game, and fish elaborately dressed and garnished, presented to guests, and carved and portioned by the waiter.

         

Table appointments - are implements used for dining which consist of linen, silverware, dinnerware, glassware, and centerpiece. Proper care and wise selection of table appointments result in beauty in the table setting. The appearance of the table will add to the enjoyment of the meal.

1. Linens

• Tablecloth- a piece of cloth, paper, or plastic used to cover the dining table.
• Runner- a long, narrow strip of cloth used to provide an accent to a bare table. The accent could be created through the runner’s color, design, or texture.
• Placemat- a piece of cloth, paper, or plastic over which the table appointments to be used by a diner are arranged. Placemats come in different shapes and the range of sizes of a mat is 46 cm x 61 cm.
• Silence cloth- a thick material used under a tablecloth to minimize noise during table setting and dining.
• Top cloth- a piece of cloth placed over the tablecloth to protect it from being soiled and at the same time enhance the appearance of the table. It is to avoid replacing the tablecloth too often, thus saving laundry costs and preventing excessive wear and tear. Top cloth cloths come in varied colors and materials to match the dining room atmosphere.
• Napkins- pieces of cloth or paper provided for guests to use during dining to wipe off spillages and/or smears and smudges on the diner’s lips. Napkins come in different sizes depending on the meal and style of service observed, thus:
• Dinner napkins – traditionally made of white linen damask or plain-colored linen material, the standard size of which is anywhere between 46 to 61 cm square
• Luncheon or breakfast napkin- made of absorbent material or paper, the standard size of which is anywhere between 23cm to 30 cm square.
• Tea napkin- used for merienda, snacks, and tea, the standard size of which is anywhere between 15 to 23 cm square.
• Cocktail napkins- a small piece of material, the standard size of which ranges from 10 to 15 cm square; cocktail napkins come in different colors or designs.

2. Dinnerware - They come in a variety of materials including clay, glass, ceramic, plastic, and paper. The type of material used determines the quality, price, and durability of the dinnerware.

3. Beverage ware - includes all dining implements used to serve all types of beverages.

4. Glassware -

5. Flatware - Flatware encompasses the items you hold to prepare, serve, and eat food, including forks, knives, spoons, serving utensils, and multi-piece sets.

Sanitation and Safety

      

SANITATION AND SAFETY

Restaurant Management – Food Safety Sanitation Guidelines

        

Personal Hygiene - Appropriate Work Attire: 

 

Service Staff – Uniform, Clean, fit properly, Clean Shoes, Polished, keep jewelry to a minimum, Hair pulled back, Hands clean, Fingernails trimmed and clean without nail polish, Teeth clean and breath is fresh, Use deodorant, No heavy colognes or perfume

Personal Health: Get enough sleep, Exercise regularly, Stay home when ill, and wash hands often. 

Restaurant Safety

Identifying the General Hazards: Electrical hazards, Fire hazards, Slips/Trips/Falls, and New Workers

Safety Guidelines - Be sure to locate:

•Potential dangers

•Emergency exits and routes

•Handwashing stations

•First aid kits

•Fire Extinguisher

       

Food Safety – how food is handled to prevent foodborne illness. 

It includes: 

• Food Preparation method - Raw foods must be kept separate from ready-to-eat foods to PREVENT cross-contamination.

• Cooking of Food - Meats should be cooked to the proper internal temperature to prevent foodborne illness.

• Serving Food – Food should be served as quickly as possible after preparation

• Food Storage – Foods should be cooled in small containers to help speed the cooling process. Foods that are chilling should be covered to prevent cross-contamination.

Food Sanitation - is the cleanliness and maintenance of equipment and facilities

Cleaning and Sanitizing

The areas of food sanitation include:

• Hands

• Pots and pans

• Appliances

• Kitchen utensils

• Food preparation areas

• Food storage areas