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Prepared by : Prof. Santos Buenvenida
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Food Industry
Characteristics of Upscale Restaurant
Impeccable food presentation and service.
The executive chef and top management review the menu and eating habits every three months to keep the restaurant dynamic in meeting guest needs.
Price is higher as compared to other establishments to compensate for higher operating cost such as food cost, beverage cost and salaries and wages.
Characteristics of Upscale Restaurant
Most of these restaurants have extensive wine list that can also enhance the taste of the food.
Reservations prior to dining are a common requirement in upscale outlets.
Formal table service like the French (the most formal) and Russian service is frequently applied in these establishments.
Organizational Chart
Departments KITCHEN FOOD SERVICE BANQUET
Brief Description The French Kitchen Brigade (For larger hotels) prepares all food and beverage requirement of the hotel.
Provides service for all guests in the hotel by assisting them with their food and beverage requirements.
Provides food and beverage service for all events held in the hotel.
Department Head Executive Chef/Director of Food and Beverage
Director of Food and Beverage
Director of Food and Beverage
Section Manager Sous Chef Food and Beverage Outlet Manager/ Maitre d’ hotel
Banquet Manager
Organizational Chart
Departments KITCHEN FOOD SERVICE BANQUET
Supervisory Chef de partie (Station Chef)
F&B Outlet Supervisor/ Captain/ Sommelier/Chef du trancheur
Banquet Supervisor/Banquet Captain
Rank and File Aboyeur (Expediter)
Butcher Commis Steward Room Service
(this position is sometimes included in the housekeeping department).
Chef du rang Commis du rang Sommelier
Banquet servers
Dining experience
Guest is welcomed by
host
Guest is seated by the host
Order taker approaches and
takes drink order
Restaurant server serves
the drinks
Restaurant server explains the menu and
takes food order
Restaurant server delivers
the food
Restaurant server checks back at guest
Restaurant server delivers
dessert
Check is presented to
guest
Check is settled in the POS and
returned to guest
Hotel Staff bids guest goodbye and wish them to come back
again.
Table Service
American table service is also known as the blue plated service
In the French service, there are usually two (2) waitperson that serves the guests from a food wagon or side table
When the “Russian” form of service is followed, individual portions of food are placed on the plates in the kitchen or serving pantry, garnished and ready to serve.
Buffet service is a type of service in which guests select their meal from an array of food. The guests either help themselves or are served by food servers behind the long table (managed buffet).
Other Types of Restaurants
Casual Restaurants Family Restaurants Quick Service Restaurants Jollijeeps
French Kitchen Brigade
Executive chef or chef de cuisine is the overall in charge of the kitchen department.
Sous chef is the direct assistant of the executive chef
Chef de Partie also known as a "station chef" or "line cook", is in charge of a particular area of food production. Sauté Chef (Saucier) Fish Chef (Poissonier Roast Chef (Rotisserie) Vegetable Chef (Entremetier Cold-Foods Chef (Garde Manger Butcher (Boucher) Pastry Chef (Pâtissier)
Dining Operations
Maitre d’hôtel Dining room captains ( chef du rang) Commis du rang transport the order
to the kitchen. Aboyeur (announcer) Sommelier (wine steward)