DI HC DUY TAN

ĐẠI HỌC DUY TÂN
KHOA DU LỊCH
MÔN HỌC: NGUYÊN LÝ NẤU NƯỚNG KHỐI LƯỢNG LỚN

ĐỀ TÀI: Evaluete a local restaurant on the basic of menu flow,equipment,and ability to meet
the customer’s desires
GV HD: Hồ Sử Minh Tài
Các Thành Viên:
Lê Minh Luật
Trần Thanh Mạnh Cường
Trương Minh Tuấn
Phạm Đức Nhật


POOL HOUSE RESTAURANT


Pool House located in Hyatt Regency Da Nang Resort & Spa
-Adress: Truong Sa Street, Ngu Hanh Son District,Da Nang City.
-Working Time: 7 AM 11h45 PM
-Capacity: 100 person
-Food Styles: Vietnamese, Asian, Western.
-Service: Banquet, Family Meals, Bar…



Basic of menu

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Appertisezers:

+ Snack:
-Crispy spring rolls.
-Barbecued pork ribs.
-Chicken Satay.
-Grilled clams.
-Grilled Squid.


Basic of menu
+ Salads:
-Pomelo salad.
-Nicoise Salad.
-Ceasar Salad.
-Greek Salad.
-Chef’s Salad.


Basic of menu

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Main course:

+ Noodles:

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Rice Noodle Soup(Chicken or Beef).
Quang Noodle.

Smoked thick rice noodles(Cao Lau).
Wonton noodle soup.


Basic of menu
+ Rice:

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Hoi An chicken rice.
Crabmeat fried rice.
Seafood fried rice.


Basic of menu
+Western dishes:
-Fish & Chips.
-Hamburger
-Club sandwich
-Hotdog.
…


Basic of menu

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Desserts:

-Coconut & mango crumble tart.

-Soft ice cream.
-Fresh fruit.
-Profiteroles.


Basic of menu


Equipment

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Restaurant:
Electrical system :

+ The lighting , ensuring the requirements of each region .
+ Emergency lamp precaution when the problem occurs .
+ Provides full power 24/24 for living and serving .


Equipment

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Heating :

+ Enough water for domestic and fire prevention, fire 24/24 .
+ Hot Water Supply : 24/24 .
+ Waste water treatment systems and waste , ensure standards of sanitation .

Equipment

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Fire Equipment: Fire alarm systems and fire prevention and fire fighting .
Public Restrooms : Heated air hand , or hand towels , hand wipes .


Equipment

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Furniture:

+Table: inside: 22; out side: 19
Serve 100 person
+Refrigerator: chilled wine and food
+Sound Equipment: play music, music band


Equipment
+ Kitchen:
-Kitchen restaurant is spacious, airy and clean and full of regional subdivision as
food processing , preparation areas and processing and storage areas foods.
-The stainless steel appliances, the kitchen of the restaurant located in the right
position with its subdivision.
-Fully equipped with fire fighting equipment in each subdivision

Equipment


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