TYPES OF RESTUARANTS.pptx
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This document provides an overview of the various types of restaurants, including fast-food, casual dining, and family-style restaurants, highlighting their unique characteristics and functions. It also discusses staffing and management roles within a restaurant, emphasizing teamwork and the responsibilities of different positions such as restaurant managers, captains, and waiters. Additionally, the document covers different food service systems, such as conventional and centralized catering, and outlines the importance of proper equipment and utensils in restaurant operations.
TYPES OF RESTUARANTS.pptx
- 1. MA. LYRA P. SANTUYO TEACHER-1 Food and Beverage Operations Grade 11
- 2. Family Style Restaurants Cafeterias Specialty Restaurants Fast-Food Restaurants Casual Dining
- 9. The Restaurant A restaurant is a food-service establishment that serves prepared food to customers. Service is generally for eating on premises, though the term has been used to include take-out establishments and food delivery
- 10. Restaurants are sometimes a feature of a larger complex, typically a hotel, where the dining amenities are provided for the convenience of the residents and for the hotel with a singular objective
- 11. It ranges from modest lunch or dining places catering to people working nearby, with simple food and fixed menu served in simple settings at low prices, or expensive establishments serving expensive specialty food and wines in a formal setting
- 12. The Function of a Restaurant The function of any restaurant and bar may be summarized as follows: 1. To provide food and beverage, served
- 13. The Function of a Restaurant 2. To provide a nice environment where guests can enjoy the food and drinks.
- 15. Types of Restaurants Cafeterias -are restaurant serving mostly cooked or ready to eat food arranged behind a food-serving counter. A patron takes a tray and pushes it along a track in front of the counter. Depending on the establishment, servings may be
- 17. Types of Restaurants Fast-Food Restaurants- Fast- food restaurants emphasize speed of
- 19. Types of Restaurants Casual Dining Restaurants -A casual dining restaurant is a restaurant that serves moderately priced food in a casual atmosphere. Except for buffet- style restaurants, casual dining restaurants typically provide table
- 21. Types of Restaurants Family Style Restaurants- Family style restaurant are restaurants with a fixed menu and fixed price, usually with diners seated at a communal table such as on bench seats.
- 23. Types of Restaurants Specialty Restaurants- They range from quick service to upscale. Menus usually include ethnic dishes and/or authentic ethnic foods. They specialize in a multicultural cuisine not specifically accommodated by any other listed categories.
- 26. In 1 whole sheet of paper Identify the following: 1.________________They range from quick service to upscale. Menus usually include ethnic dishes and/or authentic ethnic foods. 2. ________________ This refers to the restaurant is a restaurant that serves moderately priced food in a casual atmosphere. 3.__________________Refes to the restaurants with a fixed menu and fixed price, usually with diners seated at a communal table such as on bench seats. 4._____________________ The restaurants whos emphasize speed of service and low cost over all other considerations. 5.______________________is a food-service establishment that serves prepared food to customers. Service is generally for eating on premises, though the term has been used to include take-out establishments and food delivery services. 6.______________________restaurant serving mostly cooked or ready to eat food arranged behind a food-serving counter.
- 27. In 1 whole sheet of paper Give the three objectives of Restaurant in your own words
- 28. In 1 whole sheet of paper Give at least one example of different types of Restaurants here in the nearby localities that you know. 1. Cafeterias 2. Fast-Food Restaurants 3. Casual Dining Restaurants 4. Family Style Restaurants 5. Specialty Restaurants
- 30. Restaurant staffing depends on size, covers, style, and type of the food and extent of the operation. But remember, the key for effective management and service delivery is teamwork.
- 31. Restaurant Manager -This person has overall responsibility for the restaurant and other food and beverage service areas. - He sets the standards for service and is responsible for any staff training that may have to be carried out, on or off the job. - He or she may make out duty rosters, holiday schedules, and hours on and off duty, so that all the service areas and outlets run efficiently and smoothly.
- 32. Captain- This person has overall charge of the service staff/ team. -He is responsible for ensuring that all the duties necessary for the pre-preparation for service are efficiently carried out and that nothing is forgotten. -The captain helps with the compilation of duty rosters and holiday schedules, and may relieve the restaurant manager, on their days-off.
- 33. Waiter- He must be able to carry out the same work as the station headwaiter and relieve him on days-off. -He will normally have less experience than the station headwaiter. -Both the waiter and the station headwaiter must work together as a team, to provide efficient and speedy service.
- 34. Trainee/Apprentice - 'learner', having just joined the food service staff, and possibly wishing to take up food service as a career. -this person will keep the sideboard well filled with equipment, and may help to fetch and carry items, as required. -carries out certain cleaning tasks during the pre-preparation period. He may be given the responsibility of looking after and serving some appetizers or smaller courses, from the appropriate trolleys.
- 35. Wine Waiter/Sommelier- His/her responsible for the service of all alcoholic drinks, during the service of meals. -He must also be a salesperson. -This employee must have a good knowledge of all beverages available, the best wines to accompany certain foods and the liquor licensing laws applicable to the establishment and area.
- 36. Host/Hostess- to attend to guests needs, particularly, on arrival at the restaurant. The host should "Meet, Greet and Seat" the guest. - He, She should make sure that; guests leaving the restaurant have enjoyed their meal. - He/ She usually the final contact point for the guest and this is a "sales" opportunity.
- 37. Barman- This person must have a good knowledge about the ingredients and methods needed to make alcoholic and non-alcoholic drinks.
- 38. Seat Work 村 Sheet of paper Direction: Read each item carefully and identify the following questions. Choose the correct answers inside the box. BARMAN HOST/HOSTESS TRAINEE/APPRENTICE WINE WAITER/SOMMELIER RESTAURANTS MANAGER
- 39. Seat work 村 Sheet of paper ___________1.Marlon is responsible for ensuring that all the duties necessary for the pre-preparation for service are efficiently carried out and that nothing is forgotten. ___________2. Refers to the person who has less experience than the station headwaiter. ___________3. Sir Jerry is the one who sets the standards for service and responsible for any staff training that may have to be carried out, on or off the job.
- 40. ___________4. Martina is responsible to keep the sideboard well filled with equipment, and may help to fetch and carry items, as required. ___________5. Albert is good is salesperson, he is alcoholic responsible for the service of all alcoholic drinks during the service of meals. ___________6. Fidel is the one who has more knowledge in terms of ingredients and methods needed to make alcoholic and non-alcoholic drinks.
- 41. _________7. Klay is the one who Meet, greet and seat the guest. She is the final contact point for the guest and this is a sales opportunity. 8-10 ESSAY Why staffing management is important?
- 43. 1. Conventional Food Service System -is the most common of all the systems in the food service. In this kind of system, ingredients are assembled, and food/dish are produced onsite. This system is usually used in cafeterias, restaurants, small hotels and school canteens.
- 45. 2. Centralized (Commissary) Food Service System - is also known as central kitchen or food factory. In this kind of system, food is prepared in one place then transported to satellite kitchens. This system is most effective when mass production is required, airline industry is an example of establishment that uses centralized foodservice system.
- 47. 3. Ready Prepared Food Service System -In ready prepared foodservice system, the food is produced onsite, it is usually chilled or frozen then reheated and served to customers on site and readily available to the customers. Ready prepared foodservice system is usually used by hospitals and prisons.
- 49. 4. Assembly- Serve Food Service System In this system, food is purchased then stored either chilled or frozen for later use. Then it will be portioned and reheated and served to customers. It is usually used by in-flight caterers.
- 54. Lesson Information 1.3 Preparing Service Station and Equipment/Utensils and Supplies
- 55. Dinnerware This is usually used in serving main courses, salads, breads and other specialized hot and cold desserts.
- 57. TABLEWARE
- 60. Flatware This is usually used in the process of having a meal, getting the food from the chinaware or dinnerware. Others are used in serving food and cutting the food.
- 61. Serving spoon, Soup spoon, Teas spoon, Dinner Spoon, Salad Spoon
- 66. CUTLERY