Restaurant
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The document discusses restaurants, including defining a restaurant as a commercial facility that provides food and beverages for profit. It then discusses key restaurant equipment like stoves, refrigerators, ovens, sinks, dishwashers and counter space needed for food preparation, as well as service equipment considerations. Finally, it outlines standard restaurant procedures before, during and after customer service like reservations, seating, taking orders, serving food, presenting checks and guest exit.
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Restaurant
- 2. RESTAURANT •A restaurant is a commercial facility that provides food and beverages to customers for profit. •A restaurant is a place which is usually inside a building where customers go to eat food, for which they must pay for.
- 4. RESTAURANT EQUIPMENTS Much of the restaurant equipment is basic, although specialty outfits will require some unique units, some of which may be very expensive. At the bare minimum, restaurant will require a stove, refrigerator, oven, and industrial microwave, sink, dishwasher, and an abundance of counter space for food preparation. May also require heat lamps for keeping food warm until it can be taken out to customers, and refrigerated display cases to hold desserts in an area where they may be appropriately tempting.
- 8. SERVICE EQUIPMENTS Service equipments are the factors which reflects, •Standard of the restaurant •Type of service •Theme of the restaurant •Type of customers •Durability of the equipment •Ease of maintenance •Flexibility in use •Price factors •Standardization
- 9. RESTAURANT PROCEDURES •Restaurant procedures are a series of events which takes place before, during and after the service to the guests. •The restaurant procedures is also called as “service chain”. •It is essential for the smooth functioning of the restaurant.
- 10. In brief, the procedures include, •Briefing •Mise - en - scene •Mise – en – place •Setting up the side board •Restaurant table reservations •Receiving and seating a guest •Taking an order •Food and beverage service •Presenting the check •Guest exit
- 11. CONCLUSION •Thus, we have seen about, definition of a restaurant, restaurant equipments in general which includes both kitchen equipments and service equipments and the restaurant procedures. •The restaurant may be small or large the above seen things are few which would be in general.
- 12. REFERENCES, •Food and beverage service by Sudhir Andrews •An introduction to hospitality by Dennis •Managing food and beverage operations by Lendal •Restaurant equipment leasing basic by Ralph Burns
- 13. THANK YOU