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pricing. Additionally, how the food is served to the customer helps to determinethe classification. Historically,restaurant referred only to places that provided tables where one sat down to eatthe meal, typically served by a waiter. Following the rise of fast food and take-out restaurants, aretronym for the older "standard" restaurant was created, sit-down restaurant. Mostcommonly, "sit-down restaurant" refers to a casual dining restaurant with table service ratherthan a fast-food restaurant where one orders food at a counter. Sit-down restaurants are oftenfurther categorized as "family-style" or "formal". In British English, the term restaurant almost always means an eating establishment with tableservice, so the "sit-down" qualification is not usually necessary. Fast food and takeaway(takeout) outlets with counter service are not normally referred to as restaurants. Outside of North-America the terms Fast casual-dining restaurants, Family style, and Casual dining are notused. Junk food establishments would also not often be referred to as a restaurant Fast-food restaurants Fast-food restaurants emphasize speed of service and low cost over other considerations. Acommon feature of newer fast-food restaurants that distinguishes them from traditionalcafeteria is a lack of cutlery or crockery; the customer is expected to eat the food directly fromthe disposable container it was served in. One popular variation in North America is the deli ordelicatessen, offering made-to-order sandwiches and/or salads from behind a counter. Fast-food operations range from small-scale street vendors with carts to franchised mega-corporations like McDonald's. Although traditionally serving unhealthy food made with pre-prepared ingredients, there are now many fast food restaurants such as Subway and Au BonPain that offer fresh and nutritional food. Fast casual restaurants do not offer table service, but may offer nondisposable plates andcutlery. The quality of food, and price point, are higher than those of a conventional fast-food restaurant. Family style Family style restaurants are restaurants that have a fixed menu and fixed price, usually withdiners seated at a communal table such as on bench seats. True to their name, these restaurants tend to be single-family businesses.
Casual dining A casual dining restaurant is a restaurant that serves moderately-priced food in a casualatmosphere. Except for buffet-style restaurants, casual dining restaurants typically providetable service. Casual dining comprises a market segment between fast food establishments andfine dining restaurants. Casual dining restaurants usually have a full bar with separate bar staff, a larger beer menu anda limited wine menu. They are frequently, but not necessarily, part of a wider chain, particularlyin the United States. Entrepreneur Norman Brinker was the "father" of casual dining. Fine dining Fine dining restaurants are full service restaurants with specific dedicated meal courses. Dcorof such restaurants feature higher quality materials with an eye towards the "atmosphere"desired by the restaurateur. The wait staff is usually highly trained and often wears moreformal attire. Fine-dining restaurants are almost always small businesses and are generallyeither single-location operations or have just a few locations. Food portions are smaller butmore visually appealing as well Others Most of these establishments can be considered subtypes of fast casualdining restaurants orcasual-dining restaurants. Caf Cafs and coffee shops are informal restaurants offering a range of hot meals and made-to-order sandwiches. Many cafs are open for breakfast and serve full hot breakfasts. In someareas cafs offer outdoor seating. The major difference with a caf and most other casualdining establishments is how the guest orders and pays. A caf can offer table service, but manytimes the guest orders at the front, and the food is brought out to the table. Then, while atmost casual dining restaurants the guest pays with the server, at a caf the guest most oftentimes pays with a single cashier.
Cafeterias A cafeteria is a restaurant serving mostly ready-cooked food arranged behind a food-servingcounter. There is little or no table service. Typically, a patron takes a tray and pushes it along atrack in front of the counter. Depending on the establishment, servings may be ordered from
attendants, selected as ready-made portions already on plates, or self-serve their own portions. In the UK, a cafeteria may also offer a large selection of hot food similar to the American fastcasual restaurant, and the use of the term cafeteria is deprecated in favour of self-servicerestaurant. Coffeehouse Coffeehouses are casual restaurants without table service that emphasize coffee and otherbeverages; typically a limited selection of cold foods such as pastries and perhaps sandwichesare offered as well. Their distinguishing feature is that they allow patrons to relax and socializeon their premises for long periods of time without pressure to leave promptly after eating, andare thus frequently chosen as sites for meetings. Pub Main article: pub Mainly in the UK and other countries influenced by British culture, a pub (short for publichouse) is a bar that serves simple food fare. Traditionally, pubs were primarily drinkingestablishments with food in a decidedly secondary position, whereas the modern pub businessrelies on food as well, to the point where gastropubs are often essentially finediningestablishments, known for their high-quality pub food and concomitantly high prices. A typicalpub has a large selection of beers and ales on tap. Bistros and brasserie In France, a brasserie is a caf doubling as a restaurant and serving single dishes and othermeals in a relaxed setting. A bistro is a familiar name for a caf serving moderately pricedsimple meals in an unpretentious setting, especially in Paris; bistros have become increasingly popular with tourists. When used in English, the term bistro usually indicates either a fast casualdining restaurant with a European-influenced menu or a cafs with a larger menu of food All-you-can-eat buffet and smorgasbord This form of restaurant offers patrons a selection of food at a fixed price. Food is served traysaround bars, from which customers with plates serve themselves. The selection can be modestor very extensive, with the more elaborate menus divided into categories such as salad, soup,appetizers, hot entres, cold entres, and dessert and fruit. Often the range of cuisine can beeclectic, while other restaurants focus on a specific type, such as homecooking, Chinese,Indian, or Swedish. The role of the waiter or waitress in
this case is relegated to removal of finished plates, and sometimes the ordering and refill of drinks. In the United States, Buffets, Inc., is a large buffet chain corporation which owns Old CountryBuffet, Country Buffet, and HomeTown Buffet. HomeTown Buffet popularized the "scatterbuffet", which refers to the layout of separate food pavilions. Other American restaurant chainswell-known for their buffets include Golden Corral, which features food products presented inpans, Souplantation/Sweet Tomatoes (known in particular for its soups and salads), Gatti'sPizza, Barnhill's Buffet, Cici's Pizza, Fresh Choice (a smaller competitor of Souplantation),Pancho's Mexican Buffet, Ryan's and Ponderosa Steakhouse. Sizzler is another prominent restaurant offering a buffet. Teppanyaki-style In North America, many restaurants specializing in Japanese cuisine offer the teppanyaki grill,which is more accurately based on a type of charcoal stove that is called shichirin in Japan.Diners, often in multiple, unrelated parties, sit around the grill while a chef prepares their foodorders in front of them. Often the chef is trained in entertaining the guests with specialtechniques, including cracking a spinning egg in the air, forming a volcano out of differently-sized onion slices, and flipping grilled shrimp pieces into patrons' mouths, in addition to various props. Mongolian barbeque Despite the name, this form of restaurant is not Mongolian, actually derived from Taiwan andinspired by Japanese teppanyaki. Customers create a bowl from an assortment of ingredientsdisplayed in a buffet fashion. The bowl is then handed to the cook, who stir-fries the food on alarge griddle and returns it on a plate or in a bowl to the consumer. Destination restaurants A destination restaurant is one that has a strong enough appeal to draw customers frombeyond its community. A restaurant is a commercial establishment committed to the sale of food and beverage. Arestaurant may be a licensed part of a hotel operation, whereby the sales of the restaurantcontribute to the sales performance of the hotel as a whole. Restaurants may also beindependent business entities under individual ownership and management. There are different types of restaurants:
Coffee Shop -A concept borrowed from the United States, distinguished by itsquick service. Food is pre-plate and the atmosphere informal.Table cover layouts are less elaborate and have basic essentials only. Continental Restaurant -The atmosphere is more sophisticated and caters for peoplewho can eat at leisure. The accent is on good continental foodand elaborate service. Specialty Restaurant - The entire atmosphere and dcor are geared to a particulartype of food or theme. Thus restaurants, which offer Chinese,Japanese, Indian cuisine would be termed specialty restaurants. The service is based more or less on the style of thecountry from which the particular cuisine originates. FOOD SERVICES There are some basic principles in food and beverage service that a waiter must know: When food is served by the waiter at the table from a platter onto a guest plate, theservice is done from the left. When food is pre-plated the service to the guest is usually done from the right, though modern convention permits service from the left also. All beverages are served from the right. Soups are served from the right unless it is poured by a waiter from a large tureen into asoup cup in which case it is done from the left of the guest.
Ladies are always served first and the remaining guests clockwise. Soiled plates shouldalways be cleared from the table from the right. Empty crockery and fresh cutlery are always served from the right. Never reach across a Customer. Hence, when a guest is present at the table, all itemsand equipment on the right of guest must be placed from the right and that on the left from the left TYPES OF SERVICE Enghish Service Often referred to as the "Host Service" because the host plays an active role inthe service. Food is brought on platters by the waiter and is shown to the host for approval. Thewaiter then places the platters on the tables. The host either portions the food into the guestplates directly or portions the food and
allows the waiter to serve. For replenishment of guestfood the waiter may then take the dishes around for guests to help themselves or be served by the waiter. French Services It is a very personalized service. Food is brought from the kitchen in dishes andsalvers, which are placed directly on the table. The plates are kept near the dish and the guestshelp themselves. Silver Service The table is set for hors d'oeuvres, soup, main courses and sweet dish in sterlingsilverware. The food is portioned into silver platters at the kitchen itself which are placed at thesideboard with burners or hot plates to keep the food warm in the restaurant. Plates are placedbefore the guest. The waiter then picks the platter from the hot plate and presents the dish tothe host for approval. He serves each guest using a service spoon and fork. All food is presentedin silver dishes with elaborate dressing. American Service The American service is a pre-plated service which means that the food isserved into the guest's plate in the kitchen itself and brought to the guest. The portion ispredetermined by the kitchen and the accompaniments served with the dish balance the entirepresentation in terms of nutrition and color. This type of service is commonly used in a coffeeshop where service is required to be fast. Cafeteria Service This service exists normally in industrial canteens, colleges, hospitals or hotelcafeterias. To facilitate quick service, the menu is fixed and is displayed on large boards. The guest mayhave to buy coupons in advance, present them to the counter waiter who then serves the desired item.Sometimes food is displayed behind the counter and the guests may indicate their choice to the counterattendant. The food is served pre-plated and the cutlery is handed directly to the guest. Guests may then sit at tables and chairs provided by the establishment. Sometimes high tables are provided whereguests can stand and eat. Counter Service(Snack-bar Service) Tall stools are placed along a counter so that the guest may eat thefood at the counter itself. In better establishments, the covers are laid out on the counter itself. Food iseither displayed behind the counter for the guests to choose from, or is listed on a menu card orcommon black board. Grill Room Service
: In this form of service various meats are grilled in front of the guest. The meats maybe displayed behind a glass partition or well decorated counter so that the guest can select his exact cutof meat. The food comes pre-plated. Room Service : It implies serving of food and beverage in guest rooms of hotels. Small orders are servedin trays. Major means are taken to the room on trolleys. The guest places his order with the roomservice order taker. The waiter receives the order and transmits the same to the kitchen. In themeanwhile he prepares his tray or trolley. He then goes to the cashier to have a cheque prepared totake along with the food order for the guests signature or payment. Usually clearance of soiled dishesfrom the room is done after half an hour or an hour. However, the guest can telephone Room Servicefor the clearance as and when he has finished with the meal. There are two types of Room Service: Centralized : Here al the food orders are processed from the main kitchen and sent to the rooms bya common team of waiters. Decentralized : Each floor or a set of floor may have separate pantries to service them. Orders aretaken at a central point by order-takers who in turn convey the order to the respective pantry. Mobile Pantries : Some hotels have pantries installed in service elevators. Orders are received by acentral point that convey it to the mobile pantry. The pantry has to just switch on the floor and giveinstant service. For the sake of information, in countries, which have a shortage of manpower, largehotels install mechanized dispensing units in rooms. The guest inserts the necessary value of coins intothe machine, which will eject pre-prepared food and beverages for guest consumption. Buffet Service : A self-service where food is displayed on tables. The guest takes his plate from a stack atthe end of each table or requests the waiter behind the buffet table to serve him. For sit-down buffet service, tables are laid with crockery and cutlery as in a restaurant. The guest mayserve himself at the buffet table and return to eat at
the guest table laid out. The waiter may serve a fewcourses like the appetizer and soup at the table
Russian Service : An elaborate silver service much on the lines of French service except that the food isportioned and carved by the waiter at the gueridon trolley in the restaurant in full view of the guests.Display and presentation are a major part of this service. The principle involved is to have whole joints,poultry, game and fish elaborately dressed and garnished, presented to guests and carved andportioned by the waiter. Gueridon Service : This is a service where a dish comes partially prepared from the kitchen to becompleted in the restaurant by the waiter or, when a complete meal is cooked at the table-side in therestaurant. The cooking is done on a gueridon trolley which is a mobile trolley with a gas cylinder andburners. The waiter plays a prominent part, as he is required to fillet, carve, flamb and prepare thefood with showmanship. The waiter has to have considerable dexterity and skill