Technical University of Moldova

The ministry of Education, Culture and Research

Restaurant
of my dream

Elaborated by student of gr. TMAP-171

Verified by
CATERENCIUC SVETLANA

Chișinău 2018
 Location
Not every available space is right for a restaurant. A good restaurant location is harder to
find than some people think. What may look like the perfect spot- say a bustling
pedestrian street in the heart of downtown- may turn out to be a dud.
Other times a spot that you would never think to put a restaurant - like in an old shoe
shop in a run-down mill town - is a success. Of course, food and service are important to
the success of a restaurant, but the location can be just as crucial, especially in the early
years.
Setting up shop in a location with either high foot or car traffic is ideal. Making a
restaurant (or restaurant sign) visible to the public is like free advertising. It reminds them
that your restaurant exists and they should stop by for dinner sometime.
People are lazy. There is just no way around it. If they have to walk a fair distance to get to
your restaurant, they may opt to go somewhere else "more convenient." If you live in an
urban area where everyone walks and there is public transportation, this is less of a factor.
If i am thinking of a restaurant location out of town, in a place that requires me to drive to
get there, it'd better have parking available.
 Design
Opening a new restaurant, like all businessmen I will meet design problems. Every restaurant
has them. Certain areas that always seem to interfere with the flow of the dining room or
kitchen. Perhaps it is a table that customers never want to sit at. Or maybe the kitchen is too
small during a busy dinner rush. And there never seems to be enough money to create the
perfect restaurant design. Below are some common restaurant design problems and ways to
solve them, or at least work around them. However, at least I decided to create a minimalism
in my restaurant.
You’ve proba bly heard the term ‘minimalism’ thrown about here and there, particularly in
the past few years, but what exactly is it and how can we get the most out of it?
Minimalism can be described as the stripping away of all unnecessary elements and focusing
on what needs to be there. In this sense, minimalism encourages purpose.
While minimalism often appears simple on the outside, a lot of thought, practice and time
goes into the production and development of a minimalistic piece. So, here are some ways to
get the most out of minimalism.
 Machinery
1)A gas cooker – is the most common and versatile cooker because it has a stable, regular
flame with gas rings on top and an oven underneath, but it is difficult to regulate the heat.

2)An electric cooker – is more expensive, but considered safer from fire risk. It too has an
oven underneath (which is easier to operate than a gas oven).

3)A static oven – is the most traditional type of oven. It has two heating elements, one at
the top and one at the bottom, which diffuse the heat.

4)A roasting pan – is a wide, but low rectangular usually made of aluminium , steel, or
heat-resistant earthenware. It is used to roast meat, etc. in the oven.

5)A mixer is a kitchen device that uses a gear-driven mechanism to rotate a set of
"beaters" in a bowl containing the food or liquids to be prepared by mixing them.

6)A food steamer or steam cooker is a small kitchen appliance used to cook or prepare
various foods with steam heat by means of holding the food in a closed vessel reducing
steam escape.
7) A corn roaster is a large grill for cooking large batches of ears of corn at the same time. The
term "corn roaster" can also refer to a person who roasts corn.

8) A hot plate is a portable self-contained tabletop small appliance cooktop that features one,
two or more electric heating elements or gas burners.

9) A multicooker (also spelled as "multi cooker") is an electric kitchen appliance for automated
cooking using a timer. A typical multicooker is able to boil, simmer,[1] bake, fry, deep
fry,[2] grill[1] roast, stew, steam and brown[3] food.

10) Rotisserie, also known as spit-roasting, is a style of roasting where meat is skewered on
a spit – a long solid rod used to hold food while it is being cooked over a fire in
a fireplace or over a campfire, or roasted in an oven.
11) Pressure cooking is the process of cooking food, using water or other cooking liquid, in a
sealed vessel known as a pressure cooker. This simulates the effects of long braising within a
shorter time.
12) A pancake machine is an electrically-powered machine that automatically produces
cooked pancakes.
13) A kitchen stove, often called simply a stove or a cooker, is a kitchen appliance designed
for the purpose of cooking food.
14) An espresso machine brews coffee by forcing pressurized water near boiling point
through a "puck" of ground coffee and a filter in order to produce a thick, concentrated
coffee called espresso.

15) Combi steamers (also called combi-steamers, hot-air steamers, combination steam-
convection ovens, or simply combi ovens) are cooking appliances typically used in
professional catering or food service operations.

16) A bread making machine or bread maker is a home appliance for turning raw ingredients
into baked bread. It consists of a bread pan (or "tin"), at the bottom of which are one or
more built-in paddles, mounted in the center of a small special-purpose oven.
 Staff
1) A chef is a trained professional cook who is proficient in all aspects of food
preparation, often focusing on a particular cuisine. The word "chef" is derived
from the term chef de cuisine , the director or head of a kitchen. Chefs can
receive formal training from an institution, as well as by apprenticing with an
experienced chef.
2) A sous-chef – answers to the chef and supervises the work of chefs de partie,
cooks, and other kitchen workers. He demonstrates new cooking techniques and
new equipment to cooking staff. He also plans menus, orders food and kictchen
supplies.
3) A chef de partie – is in charge of particular area of production, such as pestries
and food displays, sauces, soups, salads, vegetables, meat, poultry, and fish
disches.
4) A commis – is a cook who works under a chef de partie to learn the station and
its responsabilities.
5) Waiting staff are those who work at a restaurant or a bar, and sometimes in private
homes, attending customers—supplying them with food and drink as requested. A
server or waiting staff takes on a very important role in a restaurant which is to
always be attentive and accommodating to the customers. Each waiter follows rules
and guidelines that are developed by the manager. Wait staff can abide by these rules
by completing many different tasks throughout their shifts, such as food-running,
polishing dishes and silverware, helping bus tables, and restocking working stations
with needed supplies.
6) Restaurant management is the profession of managing a restaurant. Associate,
bachelor, and graduate degree programs are offered in restaurant management
by community colleges, junior colleges, and some universities.
Menu
 Vocabulary
1) Foodservice (US English) or catering industry (British English) defines those businesses,
institutions, and companies responsible for any meal prepared outside the home.[1] This
industry includes restaurants, school and hospital cafeterias, catering operations, and
many other formats.
2) A chef is a trained professional cook who is proficient in all aspects of food preparation,
often focusing on a particular cuisine. The word "chef" is derived from the term chef de
cuisine - the director or head of a kitchen. Chefs can receive formal training from an
institution, as well as by apprenticing with an experienced chef.
3) A table reservation is an arrangement made in advance to have a table available at
a restaurant.
4) A free lunch is the providing of a meal at no cost, usually as a sales enticement to
attract customers and increase revenues from other business.
5) Foodservice (US English) or catering industry (British English) defines those businesses,
institutions, and companies responsible for any meal prepared outside the home.[1] This
industry includes restaurants, school and hospital cafeterias, catering operations, and
many other formats.
7) Brigade de cuisine - is a system of hierarchy found in restaurants and hotels employing
extensive staff, commonly referred to as "kitchen staff" in English-speaking countries.
8) Chef de cuisine or executive chef is the main chef in a restaurant. The chef de cuisine is
in charge of all other functional chefs in the kitchen. This position is also known as grand
chef, chef manager, head chef, or master chef.
 Facilities
1)Special place with free Wi-Fi for all clients.

2)Special room for children where they can play while their parents are spending time in my
restaurant.

3)Parking for cars not far from the restaurant. So my clients should be calm when they are
here.
 Conclusion
This plan is very good because I thought about all things and I am confident that this
business will bring me a lot of profit.
Minimalism. This type of design is one of the most popular today and I hope that many
tourist will be attracted by this.
Some facilities will make this place awesome for relaxing from routine.
The location of my restaurant is the best in the whole city, in the downtown, near
Government. This place is the most visited by all people.
We should employ much more workers who will create an atmosphere of love, piece and
tasty food for our clients!