Restaurant Business and Management

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Restaurant Business and Management

Restaurant
- It is a food outlet that serves food and beverages to dine-in customers as differentiated
from those being served in take-out counters or vending machines.
- It isa commercial establishment committed to the sale of food and beverage.
- It was derived from the Latin word, ‘resturature’ meaning ‘to restore’. It started when
a soup vendor offered the King of France where the king was delighted to the soup he
consumed. Through public commotion, the soup was merchandized as “le restaurant
divin” (the divine restorative).

Two Main Categories of Restaurant:


1. Independent Restaurants (Indies)
- Owned by one or more owners, who are usually involved in the day-to-day operation
of the business.
- They offer the owner independence, creativity, and flexibility but are generally
accompanied by more risk.
2. Chain restaurant
- Group of restaurant, each identical in market, concept, design, service, food and
name.
- The same menu, food quality, level of service and atmosphere can be found in any
one of the restaurants, regardless of location.

Different Restaurant Types:


1. Fine-dining restaurant
- One where a good selection of menu items is offered; generally at least 15 or more
different entrees can be cooked to order, with nearly all the food being made on the
premises from scratch using raw or fresh ingredients.
- It serves Haute Cuisine which is a French term meaning “elegant dining,” or literally
“high food”
2. Theme restaurants
- A combination of a sophisticated specialty and several other types of restaurant.
- It generally serves limited menu but aim to wow the guest by the total experience.

3. Celebrity restaurant
- These are restaurants that is owned by celebrities.
- It is generally have an extra zing to customers- a winning combination of design,
atmosphere, food and perhaps the thrill of an occasional visit by the owner(s).
4. Steak house
- It is a restaurant that serves steak and any red meat.
- It is typically in a grill room or rotisserie set up.
5. Casual dining
- It is relaxed and could include restaurants from several classifications from chain or
independent, ethnic or theme.
- It has three types:
a. Midscale casual restaurant
b. Family restaurant
c. Ethnic restaurant
6. Quick service/ Fast food restaurants
- Consist of diverse operating facilities whose slogan is “quick food”.
- It offers limited menus featuring food such as hamburgers, fries, hotdog, chicken,
tacos, burritos, gyros, teriyaki bowls and other items for the convenience of people on
the go.

Restaurant Operation
- It is generally divided between what is commonly called front of the house and back
of the house.
- It is run by the General Manager or Restaurant Manager and accompanied by
managers with special responsibilities such as kitchen manager, bar manager and
dining room manager.
- This is a typical restaurant Organization Chart:

General Manager

Opening and
Closing Manager

Dining Room
Kitchen Manager Bar Manager
Manager

- cooks - bar backs - hostess


- prep cooks - bartenders - buspersons
- expediter - cocktail servers -servers
- receiving
- dishwashing

Restaurant Lay-out
- It must be designed to ensure convenience of service to both service staff and
customers.
- Usually, it consists of:
1. Dining area
2. Bar counter
3. Food display counter
4. Dispatching counter
5. Cashier’s counter
6. Dishwashing counter
7. Service station or side stand
8. Food preparation area
Sequence of Table Service

Welcoming and greeting the guest

Escorting the guest to his/her table

Seating the guest

Serving of drinks/water

Presenting the menu and taking order

Placing orders to the kitchen

Completing the table set-up

Picking up and assembling the order

Serving the dishes

Clearing the table

Presenting and settling the bill

Bidding goodbye and thanking the guest

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