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* Chapter 1
OVERVIEW OF RESTAURANT SERVICE


* Talk about restaurant definitions and roles as

well as its fuctions and operations.
* Talk about restaurant business character.
* Distinguish referent restaurant types relating
to food and berverage service business.
* Know how to use and maintain equipment in
the restaurant.
* Give safe solutions, securities implemented in
the real restaurant business.

*Objectives


1.

Sectors of foodservice industry:

. Definition of food and beverage service sector:
. The food & beverage industry is usually defined by it output of

products, to satisfy the various demands of food & drinks of people. But
it doesn’t include the manufacturing of food & drink and its retailing. In
today’s world, the food & beverage service industry has expanded a lot
and nowadays, it is serving more than 100million meals per day. 

.Functions and operations of food and beverage service sector:

.The basic function of this industry is to serve food & drink to
people, to satisfy their various types of needs. The main aim is to
achieve customer satisfaction.

.Operations of food and beverage service sector:
.QUICK-SERVICE RESTAURANTS
.FULL-SERVICE RESTAURANTS
.CATERING AND BANQUETING


2.

Types of restaurants:

.Types of restaurants:
.Set menu service: This type of restaurant serving meals put before

its predefined dish from the menu until the amount purchased and the
price of it . Objects of this type are Nhung restaurant serves guests in
groups, according to union.
.A lacarte: A type of restaurant menu is very diverse and rich in
variety of dishes, drinks listed all to help customers easily select foods
based on preferences and ability to pay . For customers of the à la
carte restaurant are retail customers , visitors, guests are not
reserved .
.Buffet: When it comes to this type of restaurant , diners will have
to serve yourself by cafeteria been laid on the shelves of the restaurant
, get your food buffet with dishes like hot , cold and beverages . The
highlight of the restaurant is stylish self-catering freedom, comfort and
price will be fixed for all customers . Food was laid on the shelves of

self-service restaurant for customers to choose.


Coffee Shop: As the restaurant serves coffee and light snacks

attached . These restaurants are typically quick-service
nature , the dishes are dishes available , simple .
Fast Food: This type of restaurants serving fast food demand
with industrial practice , common in commercial centers and
major cities. The restaurant also serves snacks typically are
simple menus , often focusing on a single type of food with
many different ways of processing and can often take. Service
is quick and is a highlight of this type of restaurant .
Banquet hall: As a variety of restaurants serving various types
of banquets , such as review conference , weddings ,
banquets , ...



3.

Organization of a restaurant:

. Restaurant personnels:
.Depending on the size and characteristics of the units that

have appropriate organizational structures .
.Here are the basic parts are indispensable in a restaurant :
. Division manager .
. Service parts .

. Kitchen Division .
. Parts warehouse.
. Accounting department.
. Parts import.
. Bussiness Department.
. Technical parts .


 Restaurant personnels responsibilities:
 Division managers :
 Management activities within the restaurant .
 Signing of the contract related to the restaurant.
 Planning activities for the restaurant .
 Dispatching personnel for restaurants .
 Resolving the issues related to internal customer and

employee .
 Write the rules and regulations of the restaurant.
 Check revenues.
Kitchen :
 Food processing according to your requirements .
 Combined with the design department manager menu .
 Asking for the order to import parts .


Service parts :
 Receptionist:
* Greet guests .
* Ask your request .
* Concierge to the dining table .

* Handover for service personnel .
 To serve:
* Get your requirement .
* Send requests to the kitchen .
* Serve drinks .
* Serving food .
* Clean.
* Cash .
* Welcome, thank you and see you .
 To carry :
* Moving food from the kitchen to the table of guests waiting .
* To remove the used items .
* Note : not to be served.


Import parts :
 Enter the shipment as required .
 Subscribe sources .
 Ensure quantity .
 Le plans to bring seasonal fluctuations .
 Accounting department:
 Balancing the budget revenues .
 Quantification and prices for restaurants .
 Ensuring financial stability for the restaurant .
 Planning for long-term financing for the restaurant .


 Bussiness Department:
 Together with management teams to plan sales.
 Planning and events to attract customers.

 Technical parts :
 Maintenance of equipment on site.
 Proposed replacement of equipment .
 Le plan maintenance.
 Odd parts :
 Cleaning in the restaurant and surrounding area .
 Cleaning of instruments in restaurant


4. Service areas and equipment:
. Restaurant areas:
.In the sanitation problem , all food service operations

have an important role not less than knowledge and your
expertise . Part of your job is must be cleaned regularly as
prescribed restaurant . Development entails making Law Ladies
and product safety . You must be responsible before customers
in the compartment prevent the spread of pathogenic
bacteria .


Here are the requirements / procedures proper sanitation to

ensure achieving targets high standards :
 After every table was cleared , the tablecloths were carried
away , please recording devices and sanitary materials.
Pull the blinds and ventilation ( if possible) .
 Find the missing property and the need to repair damage
sustained. Do this work under the rules of the hotel restaurant .
Use a duster to wipe : rattan furniture ; Bronze tools;…

Vacuuming the carpet ; Carpet cleaning : Can be made in the
store , if the vacuum cleaner. That function , otherwise lead to
bone industrial cleaning .
 When the toilet more final check .


Be especially careful when using the device in a restaurant ,

make sure you know how to use them properly as you are .
Wipe the equipment properly after use and stored preservation
regulations. In order to clean-up and care kidney , you must
follow proper cleaning procedures . Making the right process
will first saving time and energy you.
 Restaurant equipment:
Oven; Kitchen roast ; Cupboard; Powder blending machine; ice
machine ; Cutting machines bread; Barbecues ; Kitchen
European ; Pizza oven ; ...


* Chapter 2
FOOD SERVING


Objectives

* Talk about day meals and meals structure.
* Introduce specialized forms of service.
* Introduce basical food and beverage skills.
* Descibe the sequence of food and beverage service.

1. Food service:
. Food knowledge:


 Types of typical food in menus :


2. The meal experience
. How to meet customer’s needs:
. Develop new products and services with the help of customer

feedback about older products and services. Select a few customers
every month, and call or email them to ask about how they feel
about their purchase from you. Read online reviews of your company
on sites like Yelp. Take all constructive criticism to heart and adjust
your new products and services based on all the customer feedback
you can get.
. Pay attention and listen. Sometimes customers won’t be able to
verbalize exactly what they want from your company. However, they
will be able to verbalize what kind of day they’re having and what
they want in general from you. If you are able to glean that a
customer is going through a hard time financially, you may not want
to try to sell them your most expensive product or service. Stick
with selling them what you know they’ll need, and they’ll be more
likely be pleased with your company.


 Communicate with your customers if you can’t deliver
what’s expected. Mistakes happen, and some orders may

need to be delivered late. Make sure you let customers
know about the status of their orders if things go awry.
Apologize, and take full responsibility. Making excuses for
your company is a surefire way to upset a customer.


3. Menus, menus and service knowledge, accompaniment:
. Menu knowledge:
.A good menu will inform customers about:
.The price and any extras that have to be paid for the

quality of the dish, e.g. fresh green beans, locally sourced best
beef, prime rib of beef, freshly cooked an indication of the
size of the dish, e.g. 10-inch pizza, 100-gram rump steak how
the dish is prepared, e.g. grilled, pan-fried, roast which
ingredients are used an explanation of any foreign or unusual
terms what the dish is served with, e.g. a side salad or a baked
potato whether it is suitable for people on special diets, e.g.
vegetarian or vegan.


 Types of menus:
 Static Menu-A static menu is a menu that is often laminated for easy

cleanup. It is usually separated into groups such as appetizers, soups and
salads, entrees, desserts, etc. Fast food restaurants often have these types
of menus. They are the most common.
 A'la Carte Menu-These types of menus feature items sold individually. For
example, if a steak is ordered it will not come with a salad or potato. Those
would need to be ordered separately. Higher class restaurants often use

these types of menus.
 Du Jour Menu-This kind of menu features an item of the day and changes
every day. They are usually focused on seasonal items. Another name for
these menus are "chalkboard menus" because they are often written on
chalkboards.
 Cycle Menu-These menus offer specific items for each day. For example, fish
may be served every Friday, Italian every Saturday, etc. The cycles do not
have to run weekly but may run bi-weekly, monthly, etc.
 …..


 Side food:


4. Specialized form of service and service sequence:
.Specialized form of service:
.Chain & independent food service operations
A hotel is perhaps the most international form of business for food service as almost
all hotel sizes have food outlets in them. They may be cafés or bars or lounges or
restaurants.
The independent or chain restaurants are also another form of international food
service business. But unlike the hotel industry, they only provide food and beverage
rather than rooms or facilities.
Fast food outlets are one of the fastest growing food outlets in the world. Big chains
have profited successfully over the years. The idea of a fast food is that every item is
prepared easily and ready upon ordering. No service is necessary except for the
preparation of food in back-of-house.

.Welfare catering operations
This means that catering of food and beverages is provided without necessarily

making any profit (non-profit organizations). Such places that provide welfare
catering are:
*.Hospital
*. School
*. Army
*. Prison


Transport catering operations
Aircraft catering
Catering for flight meals. Type of meals depends on the distance traveled and duration
of the flight. Meals are often 3 courses but prepared on tray.
Pre-portioned items are used such as salt and pepper sachets including sugar sachets for
the service of tea or coffee.
Cruise
This type of catering depends on the length of the trip, the cost and type of passengers
as well as the facilities available.
A variety of food outlets are available on a cruise ship.
Rail
Food provided on trains is simple yet suitable for different meals of the day. They have
breakfast, lunch, tea, dinner and snacks which are served on trolleys. Most trains would
have a restaurant/café coach.
Outdoor catering services
An establishment may do specialized catering services, providing catering necessities for
a particular event or function.Functions are such as weddings, birthday parties,
exhibitions, product launch and etc.
What is provided?
Service staff
* Food and beverage
* Equipment

* Tents, etc.