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Typesofrestaurants

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  • 1. TYPES OF RESTAURANTS LARISA AVALOS PEÑA TEACHER: LORENA REYES AGUILAR MATRICULA: 12354217 GAMIX54
  • 2. Restaurant’s definition  A restaurant is a business establishment which prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of the main chef's cuisines and service models.
  • 3. Fast food
  • 4. Type of food of served  A common feature of newer fast-food restaurants that distinguishes them from traditional cafeteria is a lack of cutlery or crockery. The most common food that it’s offers are pizza, hamburgers, hot dog, frit French, sodas, tacos, sushi.
  • 5. Patron Treatment  The customer is expected to eat the food directly from the disposable container it was served in using their fingers.
  • 6. Main characterisitics  Fast-food restaurants emphasize speed of service and low cost over all other considerations.
  • 7. Cafeteria
  • 8. Mains characteristics  A cafeteria is a restaurant serving mostly cooked ready to food arranged behind a food-serving counter.  There is little or no table service.
  • 9. Type of food served  Servings may be ordered from attendants, selected as ready-made portions already on plates, or self-serve of food of their own choice. Like coffee, bakers, desserts, salads, hot cakes, croissants, sandwich, etc.
  • 10. Patron Treatment  The patron waits for those items to be prepared or is given a number and they are brought to the table. Beverages may be filled from self-service dispensers or ordered from the attendants.
  • 11. Casual restaurants
  • 12. Main characterisitics  A casual dining restaurant is a restaurant that serves moderately-priced food in a casual atmosphere. Except for buffet style restaurants.
  • 13. Type of food of served  Casual dining comprises of a market segment between fast food establishments and fine dining restaurants.
  • 14. Patron Treatment  Casual dining restaurants typically provide table service.
  • 15. Pub
  • 16. Main characteristics  A pub (short for public house) is a bar that serves simple food fare.
  • 17. Type of food  A typical pub has a large selection of beers and ales on tap.
  • 18. Coffeehouse
  • 19. Main characteristics  Coffeehouses are casual restaurants without table service that emphasize coffee and other beverages
  • 20. Type of food  Typically a limited selection of cold foods such as pastries and perhaps sandwiches are offered as well.
  • 21. Patron Treatment  Their distinguishing feature is that they allow patrons to relax and socialize on their premises for long periods of time without pressure to leave promptly after eating.
  • 22. Bistros and Brasserie
  • 23. Main characteristics  A brasserie is a café doubling as a restaurant and serving single dishes and other meals in a relaxed setting. A bistro is a familiar name for a café serving moderately priced simple meals in an unpretentious setting.  A brasserie in the US has evolved from the original French idea to a type of restaurant serving moderately priced hearty meals - French-inspired "comfort foods" in an unpretentious setting. Bistros in the US usually have more refined decor, fewer tables, finer foods and higher prices. When used in English, the term bistro usually indicates a continental menu.
  • 24. Type of Food served  When used in English, the term bistro usually indicates either a fast casual-dining restaurant with a European-influenced menu or a café with a larger menu of food. The food like  Typical French bistro classics include such dishes as: - Steak tartare - Steak frites - Pate de foie, perhaps served with brioche or toast - Terrines - Cheese platters - Duck confit - Soups and stews, eg. bouillabaise, cassoulet, navarin d'agneau, coq au vin, boeuf bourguignonne etc - Salads, eg. Nicoise, Lyonnaise - Simple desserts, eg. tarts, souffles
  • 25. Patron treatmen  The attentions to customers is more personal and formal with a elegance touch and cordial service.
  • 26. Ethnic Restaurants
  • 27. Main characteristics  Restaurants that feature foods of different nationality or cuisines. Like Cajun food, Italian, Chinese, etc.  Is more specialty in regional or country cuisine and shows the best of food depends of kind.
  • 28. Type of food served  Their menus usually include ethnic dishes and / or authentic ethnic foods. Specialize in a particular multicultural cuisine not specifically accommodated by any other listed categories.  Example: Asian Cuisine, Chinese cuisine, Indian Cuisine, American Cuisine, Mexican cuisine.
  • 29. Patron treatmen  Traditionally, pubs were primarily drinking establishments with food in a decidedly secondary position, whereas the modern pub business relies on food as well, to the point where gastropubs are known for their high-quality pub food.