This document discusses different types of restaurants. It describes restaurants that are fully automated with vending machines serving hot and cold dishes. It also discusses traditional restaurants that focus on local culture and cuisine. Additionally, it mentions cafeterias which offer quick self-service options, and fast food restaurants which serve meals rapidly at low prices and in disposable packaging. The document stresses the importance of restaurants understanding customer requirements through market research.
this ppt presentation is about the restaurant atmosphere that how should we enhance our restaurant beauty by following these simple steps..... things that affect our design, concept, theme and over all ambiance.....
this ppt presentation is about the restaurant atmosphere that how should we enhance our restaurant beauty by following these simple steps..... things that affect our design, concept, theme and over all ambiance.....
This presentation defines the types of hotels based on size, location and the affiliation. Basic requirement of the hotel service and the specification is explained with details. beginners can use to learn the types and chain group of hotels
Hotel F&B Case Studies, Examples & Fresh IdeasAaron Allen
Innovative hotel restaurant designs don’t always have to be sweeping in scope. Sometimes the cleverest ones are also the smallest. Here are five tiny hotel restaurants truly maximizing their available space.
here is the description of the restaurant,
that how to design and how to use the space properly,how can we manage the space,and where the parking should be given,its approach,link with nature,its Types,its accessibility,location,importance...
This presentation defines the types of hotels based on size, location and the affiliation. Basic requirement of the hotel service and the specification is explained with details. beginners can use to learn the types and chain group of hotels
Hotel F&B Case Studies, Examples & Fresh IdeasAaron Allen
Innovative hotel restaurant designs don’t always have to be sweeping in scope. Sometimes the cleverest ones are also the smallest. Here are five tiny hotel restaurants truly maximizing their available space.
here is the description of the restaurant,
that how to design and how to use the space properly,how can we manage the space,and where the parking should be given,its approach,link with nature,its Types,its accessibility,location,importance...
Research is the systematic and objective analysis and recording of controlled observations that may lead to the development of generalizations, principles, or theories, resulting in prediction and possible control of events .
Amedeo Vallati is a creator of foods that taste great executed with a strategic approach and a practical mind. He is an active member of the Canadian Culinary Federation and is passionate about supporting Saskatoon through participating charitable and community events.
Menu is the statement of food and beverage items available or provided by food establishments primarily based on consumer demand and designed to achieve organizational objectives. It represents the focal point around which components of food service systems are based. The menu is designed carefully what the outlet wants to cater for, keeping in mind the type of clientele. The main advantage of a well-planned menu is that it leads to consumer satisfaction. It also helps to motivate the employees for a responsible and successful service
Menu planning is the most important aspect of planning and organization in the food industry. It is an advance plan of a dietary pattern over a given period of time.
Menu planning is one of the important managerial activities of food and beverages operations executed by a team comprising the entrepreneur/proprietor, the restaurant manager, and the executive chef. In a large hotel, the general manager and the food and beverage (F&B) manager will also be members of the team. In welfare catering operations, the head of the institution, the catering manager, and the finance manager will be involved. Menu planning calls for careful thought on many factors that would determine the success of the F&B operation. Menu forms the basis or acts as a guide upon which all other managerial and operational activities of F&B operations rest on.
This guide will help the beginners to learn what is catering industry and the various types of catering sector. Process of catering and the major challenges were discussed. will Helps to start a new catering business. Food waste and the practical challenges were explained in a short note
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
2. General Information
Restaurants (restoration) automatic
Restaurants with commercial vocation
Restaurants classical and specialized
Cafeteria
Restaurants fast food
Conclusion
Bibliography
3. General Information
A restaurant is an establishment, public local
place where you can eat food and drink, usually
against cost.De own kitchen meals are prepared by a
specialized team (chef, apprentice chef) in the
coordination and supervision of şef- chef.
There are many types of restaurants offering
consumers different preparations, often highly
specialized, recipes from the kitchens of different
cultures. Some restaurants are integrated into more
complex services, such as hotels, airports,
universities.
4. Restaurants (restoration)
automatic
These services are developing trend in the
last 10 years. Although expensive, the formula of
supply and vending machines serving gaining
more followers for hot or cold dishes, sweets and
drinks.
5. In practice, the organization is determined
by automated means the time established for
these services: limited or staggered
throughout the day.
In the first case, if it is a limited time (up to
an hour), it is necessary to be ready for
consumption. This means more operations:
thawing, storage, renewing, maintaining the
appropriate temperature and distribution.
6. Restaurants with commercial
vocation
In this type of units respected the culture and
tradition of each people, adapted to the trends and
developments internationally. Here is affirmed and
highlight the habits of each people, food, order
preparations and association serving drinks, table
decorations and dishes.
The locations of these units is very diversified. Their
settlement is outlined according to market requirements,
internal competition and not least the investment
opportunities inimosul Romanian entrepreneurs.
Surveys made by specialists partial highlights the
location of these units in Romania as follows:
In city centers, towns and congested areas;
On the main roads and in rural areas;
7. In department stores and shopping centers,
In hotels and similar structures,
In places and recreational areas,
In train stations, bus stations, ports, airports
etc.
8. RESTAURANTS CLASSICAL AND SPECIALIZED
Classic restaurants: the group also covers
establishments offering consumers a rich and
varied assortment of dishes and drinks, the
service is done by highly qualified specialist
personnel. Classical restaurants are located
typically in cities, tourist areas in spas.
9. Cafeteria
This group includes units gourmet quick-
release, customers can that in a relatively short
time to serve themselves with preparations and
drinks according to your preferences and desired
options.
10. Although a self-service
unit requires a significant
investment, it presents a
number of advantages in terms
of management and work
organization. In terms of
productivity is estimated that
allows a specialization of jobs
and quick service for each
part. The staff can be better
specialized and trained,
ensuring an increase in
productivity.
11. Restaurants fast food
These restaurants have penetrated the
European market, coming from the US, where
customers are addressed mainly young and wanted
to serve dishes quickly close the unit prices.
12. The main features of fast food establishments:
Functional modern equipment to ensure the
preparation and presentation of the assortment
offered held,
Preparations and beverages are packaged in
irrecoverable,
Hygiene and safety guaranteed
The friendly staff available, solicitous.
13. CONCLUSION
Any unit catering to respond as closely
requirements made by its customers, and
eventually to influence them, must first of all know
very well these requirements and anticipate them
ahead of the competition. In short, it can be defined
objective market research. Market research is the
starting point in decision-making within all catering
establishments. In the process of market research,
studying alongside demand, supply, price, studying
informational circuits constitute an equally important
element.
