5. Food and beverage classification
Fine dining
Brasserie
Coffee house
Snack bar and delicatessen
Fast food
Theme /ethnic restaurent
Food court /hawker centre
8. Fine dining restaurant
Fine dining restaurants generally have the following services and
requirements:-
Dress code- jackets and tie, lounge dress.
Top notch service – each table has two servers responsible & maître
de overseeing service .
Classy menu ,high quality ingredients & talented chef.
price- -$$$
Valet parking
Reservations required
Atmosphere
15. Food court
A “food court” or “hawker center” is a center - various food stalls selling
local & other food.
Individual stalls selling food at very reasonable prices .
Air-conditioned environment in food court – not in hawker center.
16. Layout of restaurant
Dining room consists of:
Reception or waiting area
Dining area
Side station
Kitchen consists of :
Food preparation area
Cooking area
Food storage area
Service area
Cleaning & washing arrea
18. Type of service
There are basically 7 different style/type of food service.
Plated
Platter/silver/Russian
Gueridon
Buffet
Tray
French/butler
family
19. Plated
The food is assembled in the kitchen on plates .the service staff
picks it up and brings it directly to the table.
21. Plated service
Advantages:-
Prompt service – food service directly to table.
Server have more time to interact with customers/guest.
Rapid turnover of table
Fewer staff needed & do not need special skills
Portion size can be controlled & standardized
Less wastage ,less service equipment needed.
23. Platter/silver/Russian
Food transferred to plate in front of customer from flat/serving
dish,using spoon and fork(serving gear) or other appropriate
utensils such as ladle.
30. Gueridon service
Disadvantages:-
Expensive to use
Highly trained staff/special equipment
Lengthy service time so food can be cold
Requires co-ordination between servers e.g. short of
mis-en-place
No room for mistakes cause perform in front of
guests
31. Buffet
Food is display nicely on a long buffet tables and
customer’s help themselves(self – service).sometimes
they can also be assisted by the service chef standing
behind the buffet tables.
32. Buffet service
Used:-
Big functions such as company party, weddings, etc.
Incentive groups having breakfast, etc.
38. Tray service
Disadvantages:-
Require lots equipment
Food can get cold over long journey or distance
Labor intensive during meal periods
Time consuming