Ministry of Education of the Republic of Moldova Technical University of Moldova

Faculty of Technology and Management in Food Industry Modern Languages Department

THEME: Restaurant of my dreams: "Novas Banquet Hall"

Performed by:Dintiu Marina, TPA 122Checked by:Lecturer L. Ciumac

Chişinau 2012

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My dream restaurant is a restaurant realized in European style. I will open a „fine dining

restaurant”.

Fine Dining  

Just as the name implies, fine dining is used to describe a much more upscale restaurant, one

that offers diners an elegant atmosphere with high quality service. The chefs in fine dining

restaurants are usually professionally trained, and the food is fairly expensive, but worth it.

I plan to serve dishes from all over the world. Still, I will focus to the Traditional Moldavian

cuisine which focuses on market products from local market.

1. Select a restaurant locationa) Population Base: because I like nature, I would be delighted if my restaurant

would be placed in a forest region, near the highway

b) Parking:  My restaurant will have its own parking lot (150), near the

restaurant location.

c) Accessibility: my restaurant is located near highway and freeway exits: It

makes it accessible for customers. Motorists can reach the restaurant without fighting traffic or

driving out of their way. My restaurant locations are easy to find.

Contact: Republica Moldova, Municipiul Chişinău, sector Botanica, or.Sîngera,

str. aerogării 31

2. Choose a Restaurant Name "Novas Banquet Hall" is the name of a new banquet establishment where luxury and wealth are

discovering a new dimension. "Novas" in Catalan language means "new".

3. Interior design of restaurant NOVAS is a 3-level restaurant complex with a classic banquet hall, a spacious terrace,

a bar, billiards and disco with VIP zone. The "NOVAS" design concept is the creation of an

absolute well-being with a delicate charm, comfort and respectability. The interior is amazing

due to harmony of details parts and special atmosphere. The luxury is not a fetish here; it is a

feature of everyday atmosphere.

On the area of 1000 square meters there are located three different spaces: a banquet hall, a

restaurant and a disco club. 

Three rooms - have three totally different concepts. And united they are very clean design as the

symbiosis of classic and contemporary.

The Main Banquet Hall

Designed in bright colors, the elegant and solemn hall is meant for up to 160 persons or for

a fourchette for 230 people. The high ceilings, the columns of the Venetian texture, the marble

floor, the magnificence of the ceiling cover can be appreciated not only by a specialist. Different

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illumination is the zest of the banquet room - the ceiling is decorated with Swarovsky crystals. 

Comfortable sofas are located in a separate area of the hall, next to the bar where you can feel the

atmosphere of a holiday. On the comfortable scene can be your musicians, there is there an built-in

projector on which you can watch video and photo images. 

You can choose: round or rectangular tables that can be put in any order you want.

The Spacious Balcony

There is a spacious terrace where you can invite your guests when the weather is warm. Wicker

chairs, flowers, tables covered with white tablecloths - everything is very simple, easy and elegant

as always.

The Restaurant

The cozy restaurant can accommodate 40 guests. It is a quiet nice place with very good atmosphere,

with moderate illumination, comfortable sofas and soft music.

 

The Disco Club.

The disco club is a cozy and cheerful place which has amazing energy and positive atmosphere. It

can accommodate up to 70 persons. It is everything provided here for spending good time

comfortable and interesting. 

The night club it is a popular place for spending time for people of all ages and with different

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interests. 

The club is equipped with:

A modern bar

A powerful sound system and modern lighting devices:

Sound: HED, Electrovoice with power 8 kilowatt

Light: laser installations and 30 dynamic device MARTIN.

Types of Services1. Banquet

The Banquet is one of the celebration events which is most often used for organizing weddings,

birthdays, celebrations, private and corporate events, anniversaries, etc. 

Until the XIX century the word "banquet" was used relatively rarely, banquets themselves in the

usual sense there were organized not often. The aristocracy used to have "dinner". But at the end of

XIX century the banquets became very popular. The traditional banquet time was also become

popular at the end of XIX century - 7-8 pm. In accordance with the etiquette the guests settle

themselves at the festive tables.

2. Fourchette  

If you have scheduled a presentation or a reception on the anniversary of the company, the

fourchette is exactly what you need. The cooks decades perfected their skills of preparing snacks,

making it into an art, a standard of culinary design when unsurpassed masterpieces were created

from ordinary products. 

It is a great custom which from the gastronomic Mecca - France - has spread around the world.

Fourchette, cocktails, corporate evening reception - we have all these attributes of modern business

life, which paint a busy day in an unforgettable celebration of bright colors. 

The fourchette is- an event during which the guests can freely move around the hall,  communicate

and share experiences. The fourchette dishes are placed as a smorgasbord. 

"Novas Banquet Hall" can organize all kind of fourchettes.

3. Coffee Break

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Coffee break (coffee pause) is a break for pleasant and informal communication during some

serious business negotiations, meetings, conferences and seminars, and other special events. 

In addition to coffee and tea the coffee break includes fresh pastries, croissants and delicate maffiny

which will be appreciated by the guests of your event. 

The employees of  "Novas Banquet Hall" will organize a coffee-break which will be a harmonious

part of your event scenario, the food will be delicious and the service we offer will be prompt ant

professional.

 4. Cocktail

In many countries the cocktail is one of the most common types of receptions. The most often a

cocktail is organized at congresses, exhibitions and other business activities. 

Cocktail is a simplified form of fourchette. During the cocktail the fourchette tables are not used.

The snacks are served on large dishes as usual, and the waiters offer them to the guests. As covers

the guests use plastic sticks. By the way, there can be no food at such reception in general, only

some fruits and a few snacks, and with alcohol drinks.

Additional services

TENT

RED TRACK

SCARVES FOR CHAIRS

CHOCOLATE FOUNTAIN

TRANSPORTATION

4. Write a Restaurant Menu

My restaurant offer attention to every detail, along with exquisite, unobtrusive

service. Premium ingredients and artful presentation are a must. Informative and up-

to-date menu descriptions, along with a quietly elegant style, make my fine dining

menu templates an irresistible part of the whole experience. My restaurant used a prix

fixe menu.

Prix Fixe literally means fixed price. It is a French term that refers to a type of

limited menu featuring a pre-selected list of dishes at a set price. A prix fixe menu

may include an appetizer, soup, salad, entrée and dessert all for a set price per person.

Prix fixe options may include just one menu selection or a few different menu

selections. A prix fixe menu can also double for a weeknight promotion.

Usually a prix fixe menu is printed on a single sheet of paper rather than inserted into

a menu jacket. Be sure to use good quality paper and a font that is large enough to

read. Include your restaurant’s name at the top. Each dish should have a brief

description (one or two sentences). Avoid using clip art or other pictures. Simple is

best.

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My restaurant menu - is a graceful black and white menu. Elegance and simplicity

define the space in this charming menu, accented by a stylish branch and a swash

across the top of the page. A detail taken from a decorative frieze makes an exquisite

accent in this elegant fine dining restaurant menu. Balanced and understated, the

menu presents the chef's creations with finesse

For example:

Spring Wedding Menu

- Sampl

e -

Warm Goats Cheese & Tomato Tart,

Rocket Pesto, Confit Cherry Tomatoes, Balsamic Reduction

Vegetable & Herb Soup

Blood Orange Sorbet

Roast Rack of Irish Lamb, Potato Gratin,

Peppered Turnip, Creamed Leek & Wild Mushroom, Rosemary Jus orRoast Fillet of Halibut, Pea &

Bacon Risotto, Baby Asparagus, Pea Velouté

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Open Granny Smith Apple Tart, Caramel Ice Cream, Anglaise Sauce

Tea / Coffee

€83.00

5. Equipping of my Restaurant

My restaurant kitchen is composed of different stations. A station is the area where a

certain type of food is prepared. Stations help keep a restaurant kitchen running

smoothly: Sauté Station, Grill Station, Fry Station, Pizza Station, Other Kitchen

Stations.

1. The Sauté Station

The most experienced cooks work the sauté station, since this is where the most

complicated dishes are prepared. An experienced sauté cook is also necessary

because they usually cook several dishes at one time during the dinner rush. My

restaurant sauté station is equipped

with:

a) Sun Fire 6 Burner Gas Range

with 24" Griddle and Two Standard

Ovens

Facilities:

•  Stainless steel construction for

easy cleanup

•  Sturdy, keep-cool oven door

handles

•  Blend of features and value

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The Garland SunFire six-burner range with a 24" griddle and two standard ovens

comes packed with features that enhance its convenience and usability. Its sturdy

yet economical design is ideal for those looking for a basic restaurant range without

additional frills or expensive add-ons. The SunFire features easy-to-modulate oven

thermostats with a temperature range from low to 500 degrees Fahrenheit for

flexibility and versatility.

Sauté pans and tongs.

Taller than a typical sauté pan, this one

includes a fry basket and tongs, making it

ideal for deep frying.

Use

Ideal for use on any type of cooktop,

including induction.

Oven and broiler safe.

Care

Allow pot to cool before washing.

Dishwasher safe.

Avoid using steel wool, steel

scouring pads or harsh detergents.

Stubborn food residue and stains can be removed with a nylon scrubbing

pad and a fine-powdered cleanser.

If desired, the exterior copper ring can be cleaned with a copper polish.

A sauté station usually has its own prep area, with all the cook’s ingredients, cutting

board, cooler, and seasonings.

Maxx Cold reach-in refrigerator is

built to last. Temperature is digitally

controlled and easily viewed from

the exterior of the cabinet. Stainless

steel construction ensures years of

long life and maximum durability.

Maxx Cold units are designed with

energy savings in mind.

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2. The Grill Station

The grill station consists of the grill, a cooler for grill items (chicken, beef, and

kebabs), tongs, grill brush and whatever house seasoning you use. The grill cook

needs to have a good degree of

experience. Like the sauté cook, the

grill cook is cooking several dishes at

once.

Capital designed this gas grill for

heavy duty outdoor cooking with

25,000 BTU stainless steel W-shaped

gas burners, bright halogen lights for

nighttime cooking and flare-up

reducing stainless steel grill racks.

This outdoor gas grill has unique

grease reduction system; double lined reinforced hoods, two flush mounted infrared

rotisserie burners and exclusive zone-cooking system for precise temperature

optimization.

3. The Fry Station

The fryer, or fryolator as it is sometimes called, is for fried foods, such as chicken

wings, onion rings and French fries. Because a great deal of food that goes into a

fryer is a frozen, most fry stations have their own freezer. Other equipment needed

includes fry baskets, tongs, and bowls for breading.

All upright models have a Door Closer

feature, Magnetic Door Gaskets for an

air-tight seal, a Power-On Light and a

Temperature Alarm System which

sounds if the interior temperature rises

to an unsafe level. All Frigidaire

upright freezers have loads of shelf

and bin storage to keep foods within

sight and within reach. Frigidaire

upright and chest freezers offer "out-9

of-the-white-box" thinking with innovative storage solutions like StorMor™

slide-out baskets and lift-out door bins, and glass shelves. Performance features

like reduced temperature compressors, a temperature alarm, and lock with pop-

out key provide food storage that is as thoughtful as it is secure.

This round wire fry basket has a nickel-

plated finish with a reinforced base.

Round fry baskets like this one are often

used for stove or range-top frying in small

batches. This round fry basket is made of

8 mm

4. Other Kitchen Stations

Restaurants with enough space may have a salad station and/ or a dessert station. Or

these might be incorporated into the wait station. A well stocked salad station

includes a cooler for lettuce, vegetables, salad dressing and plates. A dessert station

needs to have cooler for deserts and space for plates, desert forks and an area to

assemble desserts.

.

a) Bakeware Set

Successful baking relies

as much on good tools as

it does on techniques and

ingredients. Our signature

professional-quality pans

offer superb performance

and the impeccable

release of our Goldtouch

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nonstick coating. This special set includes all the essentials for everyday baking

tasks.

Set includes a 12-well muffin pan, a cookie sheet, a half-sheet pan, two

9" cake pans and a cooling rack.

Commercial-grade aluminized steel distributes heat quickly and evenly

for consistent baking results.

The Goldtouch ceramic coating reinforces our pans making them more

resistant to abrasion than normal non-stick surfaces and releases food with

ease.

Coated wire reinforcement along the rim of the half-sheet pan maximizes

durability and resistance to rust and warping.

Unique diamond-textured surface strengthens sheet pans while increasing

airflow for even baking.

Extended edge on muffin pan provides a secure grip, making it easy to

transfer the pan to and from the oven.

Extra-thick rolled edge of round cake pans ensures maximum durability

and warp resistance.

Straight side guarantees uniform, professional-looking cakes for easy

layering.

Cooling rack is made of durable steel.

Dishwasher safe.

A Williams-Sonoma exclusive.

Set includes:

Muffin

pan.

Cookie

sheet.

Half-sheet

pan.

Cake pans.

Cooling

rack.

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d) Maple Rolling Pin

Our well-designed rolling pin lets you

transform dough into a thin disk of pastry

without stretching, tearing or overworking

it.

Crafted in the USA from one

solid piece of rock maple.

Its well balanced and has a

smooth finish that resists

sticking.

An American-style pin, with a

heavy cylinder mounted on ball bearings, which turns independently

between two handles.

e) KitchenAid Pro Line Stand Mixer

Commercial design

includes a bowl lift and

heavy-duty metal

knobs.

1.3-horsepower motor

delivers robust mixing

and kneading with

surprisingly quiet

operation.

Planetary action allows

attachments to spin

independently while

making continual rotations around the bowl for thorough mixing.

Ten speeds range from very slow stirring to very high beating.

Professional whip with 11 stainless-steel wires operates 33%

more quickly than typical whips for optimal aeration of egg whites

or cream.

Commercial power hub works with all Kitchen Aid attachments.

Includes wire elliptical whip and a flat beater and dough hook.

f) Cake Decorating Tips

Create everything from elegant lettering to classic basket-weave textures

with these professional-quality pastry tips. 

Stainle

ss-

steel

tips

can be

used

again

and

again.

tips

can be

used again and again.

Professional Cake Decorating Tip Set, contains all the most

popular tips.

52 cake decorating tips, 2 flower nails, 1 coupler, storage box

Here is a general checklist of everything I need to outfit my restaurant

kitchen.

Gas Range

Oven

Grill

Deep-fryer

Reach-in cooler

Walk-in cooler

Freezer (either a

chest, upright or

walk-in)

Sauté pans

Stock/soup pots

Sauce pans

Baking sheets

Pizza screens

Baking pans

Tongs

Spatulas 

Ladles

Chef’s knives

Pizza paddle

Whisks

Mixing bowls

Plastic inserts for

coolers

Steam table

Entrée plates

Pasta bowls

Appetizer plates

Salad plates

Dessert Plates

Metal or plastic

shelves for walk-in

cooler

Cleaning Rags

Rubber floor mats

Hand soap/ sanitizer

dispenser

Fire extinguisher

6. Hire restaurant StaffMy restaurant assets are a professional team with an important mission -

to make your holiday unforgettable. 

You can have at your disposal a team that always try to maintain a high

level of professionalism. 

This is a team of young, creative people, of professionals in their domain

and which love their profession.  

My restaurant staff includes:

1. Manager

2. Kitchen staff

3. Wait staff

RESTAURANT MANAGER

Restaurant management combines strategic planning, shift pattern

organization and day-to-day management activities. Depending on the

nature of the outlet, the role may have creative aspects, particularly in

marketing and business development.

Work duties include:

Business activities:

Taking responsibility for the business performance of the

restaurant.

Analyzing and planning restaurant sales levels and profitability.

Organizing marketing activities, such as promotional events and

discount schemes.

Preparing reports at the end of the shift/week, including staff

control, food control and sales.

Creating and executing plans for department sales, profit and

staff development.

Setting budgets and/or agreeing them with senior management.

Planning and coordinating menus.

Front-of-house:

Coordinating the entire operation of the restaurant during

scheduled shifts.

Managing staff and providing them with feedback.

Responding to customer complaints.

Ensuring that all employees adhere to the company's uniform

standards.

Meeting and greeting customers and organizing table

reservations.

Advising customers on menu and wine choice.

Recruiting, training and motivating staff.

Organizing and supervising the shifts of kitchen, waiting and

cleaning staff.

Housekeeping:

Maintaining high standards of quality control, hygiene, and

health and safety.

Checking stock levels and ordering supplies.

Preparing cash drawers and providing petty cash as required.

Helping in any area of the restaurant

when circumstances dictate.

Uniforms must be clean and pressed

Female FOH managers is dressed in

professional business attire (pants are

more practical, but skirts may be worn as

long as they are professional in style).

The Kitchen Manager is dressed in a

clean and complete chef's uniform as

specified below.

Kitchen managers are the only back of the house people allowed to

enter the dining room during hours of operation.

KITCHEN STAFF

The kitchen staff of my restaurant includes:

Executive Chef - This is the head chef. He is the guy (or girl) who

creates the specials, orders the foods, and works as the general manager

of the kitchen. This position is normally filled by someone with several

years cooking experience and restaurant management experience.

Sous Chef- The executive chef’s assistant, and next in charge, is a sous

chef. It is the job of the sous chef to pick up the slack when the

executive chef has a day off or is on vacation. They works a particular

station on busy nights.

Line Cook- a line cook simply refers to a cook who is charge of a

particular station in the kitchen. For example, a line cook can include the

following titles:

• Sauté Chef- This person is in charge of anything cooked in a sauté

pan. Usually it is the best cook on staff, behind the executive chef and

sous chef.

• Grill Cook- This person takes care of all of the items on the char-grill

or flattop grill, such as meats, chicken and fish.

• Fry Cook- This entry level position into the kitchen is in charge of

anything that needs to be deep fried. French fries, chicken fingers, onion

rings, all fall to this individual.

• Dessert Chef- The person who is charge of desserts.

• Pastry Chef- This individual is in charge of making all the baked

goods, such as breads and desserts.

• Salad Chef- If a restaurant goes through a lot of salads, or other cold

menu items, they may keep a salad chef on hand.

KITCHEN STAFF - Uniforms must be clean and pressed:

The uniform consists of a restaurant logo skull cap, chef's jacket and

pants, apron, side towel, socks, and flat, closed-toe, closed heel shoes

with a non-skid sole (no leather soles and no tennis shoes!). This

uniform will be required in the kitchen throughout the quarter.

A CLASSICAL PROFESSIONAL COOKS UNIFORM CONSISTS

OF:

1. A cook's white hat.

2. A white necktie.

3. An optional nametag.

4. A long sleeved double cuffed double

breasted white jacket. 

5. White or black buttons.

6. A dish cloth or "torchon". (torchon in

French)

7. A white knee length apron.

8. Check trousers or slacks.

9. Sturdy slip resistant shoes.

THE EXECUTIVE CHEF

1. Executive chefs from the larger hotels may

wear black trousers and sometimes a black

necktie.

2. Often the executive chef in larger properties

will not wear an apron or a hat when meeting

clients.

3. The executive chef has his or her name embroidered on the coat.

Waiting Staff Job Descriptions:Waiting staff serve customers by taking orders, serving food and

preparing tables. An important part of the work is to make customers

feel welcome and comfortable during their meal.

As a waiter or waitress, your main duties would include:

· greeting customers as they arrive and showing them to their table 

· giving out menus and taking orders for food and drink 

· serving food and drinks 

· dealing with bill payments 

· Making sure tables are clean and tidy. 

Key Skills

· excellent customer service

skills 

· an interest in food and drink 

· high standards of personal

hygiene 

· the ability to remain calm

under pressure 

· an awareness of health and

safety issues 

· the ability to memories orders 

· good numeracy skills for

dealing with bills and payments 

· the ability to lift and carry

items such as plates and glasses 

· The ability to work on your

own and as part of a team

Wait staff uniforms

Depending on your occasion, your hire wait staff are adaptable in terms of

casual and formal dress. Sydney’s events are often less casual these days,

however your wait staff will still look the part:

Casual: blue jeans, white collared shirt or t-shirt (less formal home events)

Formal Private: black trousers, black collared shirt (formal home/private

events)

Corporate: black trousers, white collared shirt, black tie, vest optional (formal/corporate events.