Restaurant Business and Management
Restaurant Business and Management
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).
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
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
Serving of drinks/water