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3. Close the restaurant insuring that all tables are cleared of soiled dishes and
standards
SERVICE
RESTAURANT
Learning Objectives:
This chapter provides detailed information on how to prepare the restaurant for
standards and close the restaurant, insuring that everything is in order and all
that all used supplies and equipment are cleaned and cleared and accounted
for.
procedures
stomers v who
classitic
the
RESTAURANT LAYOUT
service staff and customers. The layout usually consists of the follov
1. Dining Area
installe ed with 7 to 15 tables and about
by phone or online.
The type
Whe
be
easy identification
ant h
2. Fine Dining
3. Buffet Restaurant
4. Cafeterias, Studentllndustrial Canteen - are meant for people with low
be advisable to
This casual dining outlet caters to people 'on the go' such that most items
cial dishes of supeñior quality, often with the elegance of wine senvice
1. Coffee Shop
This restaurant is usually designed for the elite market and they senve
and the French style of table side preparation and 'gueridon' service
much longer but the customers are prepared to stay and spend their
sophisticated manner.
array of food items that are spread out in the buffet table according to
course category:
meal budget. It serves value meals that are usually displayed in fast food
COunters.