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OVERVIEW OF RESTAURANT SERVICE

* Objectives

*Talk about restaurant definitions and roles as

well as its fuctions and operations

*Talk about restaurant business character

*Distinguish referent restaurant types relating

to food and berverage service business

*Know how to use and maintain equipment in

the restaurant

*Give safe solutions, securities implemented in

the real restaurant business

1. Sectors of foodservice industry:

. Definition of food and beverage service sector:

. The food & beverage industry is usually defined by it output of

products, to satisfy the various demands of food & drinks of people But

it doesn’t include the manufacturing of food & drink and its retailing In today’s world, the food & beverage service industry has expanded a lot and nowadays, it is serving more than 100million meals per day. 

.Functions and operations of food and beverage service sector:

.The basic function of this industry is to serve food & drink to

people, to satisfy their various types of needs The main aim is to

achieve customer satisfaction.

.Operations of food and beverage service sector:

.QUICK-SERVICE RESTAURANTS

.FULL-SERVICE RESTAURANTS

.CATERING AND BANQUETING

2. Types of restaurants:

. Types of restaurants:

.Set menu service: This type of restaurant serving meals put before

its predefined dish from the menu until the amount purchased and the price of it Objects of this type are Nhung restaurant serves guests in groups, according to union.

.A lacarte: A type of restaurant menu is very diverse and rich in

variety of dishes, drinks listed all to help customers easily select foods based on preferences and ability to pay For customers of the à la

carte restaurant are retail customers , visitors, guests are not

reserved

.Buffet: When it comes to this type of restaurant , diners will have

to serve yourself by cafeteria been laid on the shelves of the restaurant , get your food buffet with dishes like hot , cold and beverages The highlight of the restaurant is stylish self-catering freedom, comfort and price will be fixed for all customers Food was laid on the shelves of self-service restaurant for customers to choose.

Coffee Shop: As the restaurant serves coffee and light snacks

attached These restaurants are typically quick-service

nature , the dishes are dishes available , simple

Fast Food: This type of restaurants serving fast food demand

with industrial practice , common in commercial centers and major cities The restaurant also serves snacks typically are simple menus , often focusing on a single type of food with

many different ways of processing and can often take Service

is quick and is a highlight of this type of restaurant

Banquet hall: As a variety of restaurants serving various types

of banquets , such as review conference , weddings ,

banquets ,

 Restaurant personnels responsibilities:

 Division managers :

 Management activities within the restaurant

 Signing of the contract related to the restaurant

 Planning activities for the restaurant

 Dispatching personnel for restaurants

 Resolving the issues related to internal customer and employee

 Write the rules and regulations of the restaurant

 Check revenues

Kitchen :

 Food processing according to your requirements

 Combined with the design department manager menu

 Asking for the order to import parts

Service parts :

 Receptionist:

* Greet guests

* Ask your request

* Concierge to the dining table

* Handover for service personnel

 To serve:

* Get your requirement

* Send requests to the kitchen

* Moving food from the kitchen to the table of guests waiting

* To remove the used items

* Note : not to be served.

 Balancing the budget revenues

 Quantification and prices for restaurants

 Ensuring financial stability for the restaurant

 Planning for long-term financing for the restaurant

 Bussiness Department:

 Together with management teams to plan sales

 Planning and events to attract customers

 Technical parts :

 Maintenance of equipment on site

 Proposed replacement of equipment

 Le plan maintenance

 Odd parts :

 Cleaning in the restaurant and surrounding area

 Cleaning of instruments in restaurant

4. Service areas and equipment:

. Restaurant areas:

.In the sanitation problem , all food service operations

have an important role not less than knowledge and your

expertise Part of your job is must be cleaned regularly as

prescribed restaurant Development entails making Law Ladies and product safety You must be responsible before customers

in the compartment prevent the spread of pathogenic

bacteria

Here are the requirements / procedures proper sanitation to ensure achieving targets high standards :

 After every table was cleared , the tablecloths were carried away , please recording devices and sanitary materials

Pull the blinds and ventilation ( if possible)

 Find the missing property and the need to repair damage

sustained Do this work under the rules of the hotel -

restaurant

Use a duster to wipe : rattan furniture ; Bronze tools;…

Vacuuming the carpet ; Carpet cleaning : Can be made in the store , if the vacuum cleaner That function , otherwise lead to bone industrial cleaning

 When the toilet more final check

Be especially careful when using the device in a restaurant , make sure you know how to use them properly as you are

Wipe the equipment properly after use and stored preservation regulations In order to clean-up and care kidney , you must

follow proper cleaning procedures Making the right process will first saving time and energy you

FOOD SERVING

*Talk about day meals and meals structure

*Introduce specialized forms of service

*Introduce basical food and beverage skills

*Descibe the sequence of food and beverage service

1. Food service:

. Food knowledge:

 Types of typical food in menus :

2. The meal experience

. How to meet customer’s needs:

. Develop new products and services with the help of customer feedback about older products and services Select a few customers every month, and call or email them to ask about how they feel

about their purchase from you Read online reviews of your company

on sites like Yelp Take all constructive criticism to heart and adjust your new products and services based on all the customer feedback you can get.

. Pay attention and listen Sometimes customers won’t be able to verbalize exactly what they want from your company However, they will be able to verbalize what kind of day they’re having and what they want in general from you If you are able to glean that a

customer is going through a hard time financially, you may not want

to try to sell them your most expensive product or service Stick

with selling them what you know they’ll need, and they’ll be more likely be pleased with your company.

 Communicate with your customers if you can’t deliver what’s expected Mistakes happen, and some orders may need to be delivered late Make sure you let customers know about the status of their orders if things go awry Apologize, and take full responsibility Making excuses for your company is a surefire way to upset a customer.

3. Menus, menus and service knowledge, accompaniment:

. Menu knowledge:

.A good menu will inform customers about:

.The price and any extras that have to be paid for the

quality of the dish, e.g fresh green beans, locally sourced best beef, prime rib of beef, freshly cooked an indication of the

size of the dish, e.g 10-inch pizza, 100-gram rump steak how the dish is prepared, e.g grilled, pan-fried, roast which

ingredients are used an explanation of any foreign or unusual terms what the dish is served with, e.g a side salad or a baked potato whether it is suitable for people on special diets, e.g vegetarian or vegan

 Types of menus:

Static Menu-A static menu is a menu that is often laminated for easy

cleanup It is usually separated into groups such as appetizers, soups and salads, entrees, desserts, etc Fast food restaurants often have these types

of menus They are the most common.

A'la Carte Menu-These types of menus feature items sold individually For example, if a steak is ordered it will not come with a salad or potato Those would need to be ordered separately Higher class restaurants often use

these types of menus.

Du Jour Menu-This kind of menu features an item of the day and changes every day They are usually focused on seasonal items Another name for these menus are "chalkboard menus" because they are often written on

chalkboards.

Cycle Menu-These menus offer specific items for each day For example, fish may be served every Friday, Italian every Saturday, etc The cycles do not have to run weekly but may run bi-weekly, monthly, etc.

…

 Side food:

4 Specialized form of service and service sequence:

. Specialized form of service:

. Chain & independent food service operations

A hotel is perhaps the most international form of business for food service as almost all hotel sizes have food outlets in them They may be cafés or bars or lounges or restaurants.

The independent or chain restaurants are also another form of international food

service business But unlike the hotel industry, they only provide food and beverage rather than rooms or facilities.

Fast food outlets are one of the fastest growing food outlets in the world Big chains have profited successfully over the years The idea of a fast food is that every item is prepared easily and ready upon ordering No service is necessary except for the

preparation of food in back-of-house.

. Welfare catering operations

This means that catering of food and beverages is provided without necessarily

making any profit (non-profit organizations) Such places that provide welfare

 Transport catering operations

 Aircraft catering

Catering for flight meals Type of meals depends on the distance traveled and duration

of the flight Meals are often 3 courses but prepared on tray

Pre-portioned items are used such as salt and pepper sachets including sugar sachets for the service of tea or coffee

 Cruise

This type of catering depends on the length of the trip, the cost and type of passengers

as well as the facilities available

A variety of food outlets are available on a cruise ship.

 Rail

Food provided on trains is simple yet suitable for different meals of the day They have breakfast, lunch, tea, dinner and snacks which are served on trolleys Most trains would have a restaurant/café coach

 Outdoor catering services

An establishment may do specialized catering services, providing catering necessities for

a particular event or function.Functions are such as weddings, birthday parties,

exhibitions, product launch and etc.

 Offer dessert and drink

 Clearing and crumbing

BEVERAGE SERVING

*Get know basical knowledge about making and service

beverages, operation organization and beverage knowledge, equipment and tools in the bar and the restaurant as well as serving procedure with set menu and à la carte menu

*Describe some basical skills about serving beverages in the restaurant

*Be able to make alcoholic and non-alcoholic beverages

1. Beverage – Non-alcoholic and Alhocolic:

. Roles of drinks in human life:

. Water comprises over two-thirds of our body weight, and

is one of the most essential elements to maintaining

well-being The brain is 95%, blood is 82%, and the lungs are 85%

water Humans can live up to 40 days without food, but can die

in three days without water

.In our daily lives, we continually lose water through

breathing, sweating, and excretion If our water intake doesn’t fully replenish these losses in time, dehydration sets in Just a two percent drop in our hydration can result in short-term

memory loss, trouble with performing basic math, and

challenges in focusing on a computer screen or printed page Researchers estimate that about 75% of people in the US have a mild form of chronic dehydration

 Beverage and types of beverage:

*Kefia ( kefir ) : fermented milk , a concentration much as 3%

*Beer : 1-12 % , typically at about 5 %

*Wine ( vin ) : 7-14 % usually around 12 %

*Liqueur ( en : Liqueur ) : about 15-75 % , typically less than 30 %

*Spirits : usually between 30-55 %

For details, spirits are classified according to production materials and by year :

Grape wine

Grain Alcohol

Fruit wines

watermelon , mango ) , vegetable juice ( tomato ,

carrot )

 Drink service:

 Serve drinks in the lobby Because bartender may have

received customer orders for service personnel giùm food and drinks in a restaurant , and guests sat at the bar , so they may not leave the counter

If a lounge serving food , and especially the amount of food received it, then its revenue should harmonize with sales in restaurants The manager shall prepare a draft policy on the transformation patterns for service charges for drinks in the lobby to the hotel restaurant to then general payments

 Serve drinks at the bar Bartender at the bar brought drinks for waiters to serve to guests They can be requested using the numbered ballot , operate the cash register , and writing all customer order patterns charged up

 Serve drinks in restaurants Most food businesses are asking

employees to serve food items and serve the drinks order , the order should be listed behind cash bond In many places the

order must be recorded in the cash advance order information storage business As in other parts of the food service staff use separate cash coupon per order drinks They hold all the shares

of a table charged together and add up all of a late meal If the business unit uses its own staff to serve drinks in restaurants , then this is the staff who serve drinks and perform the specific requirements for domestic service staff in the lounge area

 Serve water for banquets When guests at the party do not

want to use water , we could sell tickets to those who own water demand Waiter then collect the ticket when getting order and serve drinks to the table order Another method is to cash the drinks they serve A third way is the drinking water can be put into the cost of the party

 In some parts of the party includes wine , waiters rotating red wines and white wines as pure or mixed , guests can choose

from

The device serves drinks may move makes provision drinks

much easier Since most of these devices are on wheels , can put them in a place far away and move to where needed

The specific principles when serving drinks In some units who serve drinks prepared at the table For cocktails in general , the waiter brought the glass jug with ice and tools for making wine on the table and poured wine from jiggers or from other types of measuring alcohol in glass standards

These rules include the typical service:

1) The specific principles when serving drinks In greeting and notify customers of special events each day.

2) Note the order on charging patterns in a way that clearly state who order

something (Do not get to vote on a table when recording order).

3) Serve cocktail drinks tray (Never put the tray on the table).

4) Serve drinks from the right side.

5) Ask guests if they want a refill when water glass is only about a quarter cup or glass immediately clear when they had finished.

6) Replace the ashtray frequently using a clean ashtray cover up and get dirty

ashtray ra.mot units who serve drinks prepared at the table For cocktails in

general, the waiter brought the glass jug with ice and tools for making wine on the table and poured wine from jiggers or from other types of measuring alcohol in glass standards These rules include the typical service