facilities provided in a fine dining restaurant

2. WHAT IS A RESTAURANT?
•RESTAURANT REFERRED ONLY TO PLACES THAT PROVIDED TABLES WHERE
ONE SAT DOWN TO EAT THE MEAL, TYPICALLY SERVED BY A WAITER.
•THE TERM RESTAURANT ALMOST ALWAYS MEANS AN EATING
ESTABLISHMENT WITH TABLE SERVICE, SO THE "SIT-DOWN"
QUALIFICATION IS NOT USUALLY NECESSARY.

3. TYPES OF RESTAURANT
•ETHNIC RESTAURANT
•FAST FOOD RESTAURANT
•FAST FOOD CASUAL RESTAURANT
•CASUAL DINING
•FAMILY DINING
•FINE DINING RESTAURANT

4. FINE DINING RESTAURANT
•FINE DINING RESTAURANTS ARE FULL SERVICE RESTAURANTS WITH SPECIFIC
DEDICATED MEAL COURSES. DÉCOR OF SUCH RESTAURANTS FEATURES HIGHER-
QUALITY MATERIALS, WITH ESTABLISHMENTS HAVING CERTAIN RULES OF DINING
WHICH VISITORS ARE GENERALLY EXPECTED TO FOLLOW, OFTEN INCLUDING A DRESS
CODE.
•THIS KIND OF RESTAURANT PRIMARILY CATERS TO THE REQUIREMENT OF THE AFFLUENT
MARKET SEGMENT WHICH WANTS TO EXPERIENCE FINE DINING.

5. AMBIENCE & DECOR
•THE AMBIENCE & DÉCOR OF THE RESTAURANT IS ELEGANT AND RICH.
•A FINE DINING RESTAURANT HAS A FORMAL ATMOSPHERE, IS ALMOST ALWAYS A
SIT DOWN RESTAURANT, AND HAS A FANCIER MENU THAN MOST RESTAURANTS.
•THE TABLES WILL BE COVERED WITH GOOD QUALITY LINEN AND NAPKINS OF
CONTRASTING COLOUR THAT MATCHES WITH DÉCOR OF THE RESTAURANT.

6. GLASSWARES, CUTLERIES & CROCKERIES
•FINE LEAD CRYSTAL GLASSWARES ARE USED.
•THE METAL USED FOR CUTLERIES ARE EITHER SILVER OR ELECTROPLATED
NICKEL SILVER (EPNS) .

7. DRESS CODES AND GROOMING
•FINE DINING RESTAURANTS ARE NOT PLACES TO BE LOUD AND ARE NOT PLACES TO GO
IN RIPPED JEANS OR TEE SHIRTS.
•USUALLY, JEANS ARE PROHIBITED OR DISCOURAGED IN FINE DINING RESTAURANTS.
COLLARED SHIRTS ARE PREFERRED FOR MEN, AND SOME RESTAURANTS ALSO REQUIRE
A SPORT JACKET OR TIE IN ORDER TO BE FULLY DRESSED.
•FOR LADIES, SKIRTS OR DRESSES OR OTHER NICE CLOTHING ARE RECOMMENDED.

8. FOOD AND MENU CHOICE
• FINE DINING RESTAURANTS ALSO GENERALLY OFFER MORE EXOTIC OR INTERESTING MENU ITEMS WHICH
MY BE OF ONE PARTICULAR REGION OR A COUNTRY OR FROM VARIOUS VARIOUS CUISINES.
• FOODS SUCH AS ESCARGOT (SNAILS), BEEF CARPACCIO (RAW BEEF), AND FOIE GRAS (LIVER) MAY APPEAR
ON THE MENU.
• THE PORTIONS AT A FINE DINING RESTAURANT MAY ALSO BE SMALLER THAN AT A MORE CASUAL OR
FAMILY STYLE RESTAURANT, BUT THE FOOD IS OF A HIGHER QUALITY.
• FINE DINING RESTAURANTS OFFER WINE LISTS, AND SOMETIMES SOMMELIERS, TO HELP YOU WITH YOUR
FOOD AND WINE PAIRING.

9. TIMINGS
•THE FINE DINING RESTAURANT ARE MOSTLY OPEN DURING DINNER TIME.
•IT MAY ALSO OPERATE DURING LUNCHEON DEPENDING ON THE LOCATION.

10. THE SERVICE PROVIDED
• SILVER SERVICE – ALSO KNOWN AS ENGLISH SERVICE OR PLATTER TO PLATE SERVICE DONE FROM LEFT
HAND SIDE. THE DISHES ARE SERVED TO GUEST PLATE FROM AN ENTRÉE DISH.
• GUERIDON SERVICE –ALSO KNOWS AS TROLLEY SERVICE. THE FOOD HERE IS EITHER PREPARED, CARVED
OR FLAMBEED IN THE PRESENCE OF THE GUEST ON THE TROLLEY.

11. PRICE AND REVENUE
•THE AVERAGE REVEUE GENERATED PER COVER IS MORE COMPARED TO
OTHER RESTAURANTS BUT AT THE SAME TIME THE SEAT TURNOVER IS VERY
LOW WHILE THE LABOUR COST AND OVERHEADS ARE AT A HIGH SIDE.
•TO OVERCOME THESE HIGH EXPENSES THE DISHES ARE HIGHLY PRICED
WITH A HIGH PROFIT MARGIN.

12. MARKET
•DUE TO ITS COSTLY DISHES, IT IS NOT AFFORDED BY MIDDLE CLASS PEOPLE.
•THIS RESTAURANT GENERALLY ATTRACTS UPSCALE PEOPLE, WHO ARE IN A HIGH
INCOME GROUP.
•THESE PEOPLE AGREE TO SPEND THE AMOUNT CHARGED BY THE RESTAURANT FOR
THEIR SERVICES

13. THANK YOU