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    Classification of Restaurants

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    Cindy Ortiz Gaston
    This document discusses the classification and layout of restaurants. It identifies different types of restaurants like coffee shops for casual dining, fine dining for elite customers, and cafeterias for low budgets. Restaurant layouts typically include a dining area, bar, food display, dispatch counter, cashier, dishwashing, and food preparation areas. The document also outlines typical productivity ratios for waiters and describes the job duties of service personnel like managers, captains, receptionists, waiters, busboys, bartenders, and cashiers.

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    Classification of Restaurants

    Uploaded by

    Cindy Ortiz Gaston
    2K views18 pages
    This document discusses the classification and layout of restaurants. It identifies different types of restaurants like coffee shops for casual dining, fine dining for elite customers, and cafeterias for low budgets. Restaurant layouts typically include a dining area, bar, food display, dispatch counter, cashier, dishwashing, and food preparation areas. The document also outlines typical productivity ratios for waiters and describes the job duties of service personnel like managers, captains, receptionists, waiters, busboys, bartenders, and cashiers.

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    food and beverage services

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    This document discusses the classification and layout of restaurants. It identifies different types of restaurants like coffee shops for casual dining, fine dining for elite customers, and cafeterias for low budgets. Restaurant layouts typically include a dining area, bar, food display, dispatch counter, cashier, dishwashing, and food preparation areas. The document also outlines typical productivity ratios for waiters and describes the job duties of service personnel like managers, captains, receptionists, waiters, busboys, bartenders, and cashiers.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    2K views18 pages

    Classification of Restaurants

    Uploaded by

    Cindy Ortiz Gaston
    This document discusses the classification and layout of restaurants. It identifies different types of restaurants like coffee shops for casual dining, fine dining for elite customers, and cafeterias for low budgets. Restaurant layouts typically include a dining area, bar, food display, dispatch counter, cashier, dishwashing, and food preparation areas. The document also outlines typical productivity ratios for waiters and describes the job duties of service personnel like managers, captains, receptionists, waiters, busboys, bartenders, and cashiers.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
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    of 18

    Classification of

    Restaurants
    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.
    DINE-IN RESTAURANTS COME IN
    VARIOUS TYPES LIKE:
    1. Coffee shop
    A casual dining outlet that
    caters to people “on the go”
    such that most served are short
    orders.
    2. Fine dining
    It is usually designed to elite market
    and they served special dishes of
    superior quality, often with elegance
    of wine service and sometimes table
    side preparation and gueridon service.
    3. Cafeterias, Student/Industrial canteen
    It is meant for people with low
    meal budget. It serves value
    meals that are usually displayed
    in fast food counters.
    Restaurant Layout
    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
    Dining Area
    It is managed or
    supervised by a head
    waiter, known in French
    term as Maitre d’ Hotel.
    Typical productivity ratio used by
    food establishments
    1 waiter/attendant=15 customers(for
    American or Plated service)
    1 waiter for every table of 10-12 customers(
    for Russian Service)
    1 waiter for every 5 customers(for French
    Service with table side preparations)
    Typical productivity ratio used by food
    establishments
    1 waiter for every 20-25
    customers(for Buffet Service)
    1 waiter for 20-25 customers or 4
    to 5 tables(for Family or Lauriat
    Service)
    A trained professional waiter can
    easily handle up to 15 customers for
    a la carte or plated service but new
    waiters may not be as productive so
    the productivity standard has to be
    adjusted based on the capacity of
    the assigned waiters.
    Job Duties of Service Personnel
    1. Outlet Manager
    Oversees food and beverage
    operations in his assigned outlet;
    ensures that service is carried out in
    accordance with prescribed standards
    and policies
    2. Captain Waiter or Station Head
    Oversees the set-up
    and delivery of service
    in his/her area
    3. Receptionist
    Welcomes and greets
    customers at the entrance
    and escorts them to their
    tables.
    4. Waiter
    Takes and serves food and
    beverages order according to
    the prescribed standards of
    service.
    5. Busboy
    Dining room helper and
    runner
    6. Bartender
    Prepares drink orders
    according to the prescribed
    standards.
    7. Outlet Cashier
    Prepares and attends to
    settlement of customer’s bill

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