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)