...

...

: MSc

2008

. 1 ____________________________
1.1. ................................................................ 6
1.2. .................................... 7
1.3. .................................................................. 12
1.3.1.
............................................................................................................... 12
1.3.2.
........................................................................................................ 14
1.3.3. .......... 16

. 2 ______________________________
2.1. .................................................................................. 20
2.1.1. ................................................................................. 20
2.1.2 ................................................................................................. 22
2.2. ........................................................................... 23
2.2.1. office ..................................................................................................... 23
2.2.2. ..................................................................................... 24
2.2.3. .............................................................................................. 24
2.2.4. ........................................................................................ 24
2.2.5. (gard-robe) .............................................................................. 25
2.2.6. .................................................................................................. 25
2.2.7. ...................................................................................................... 25
2.3. ..................................................................................... 26
2.3.1. ........................................................................................................ 26

2.3.2. .......................................................................................................... 28
2.3.3. ............................................................................................................ 31
2.4. ................................................................................ 33
2.4.1. ........................................................................... 33

. 3 _______________________________________
3.1. ...................................................................................................... 36
3.2. ............................................................................................. 39
3.3. ......................................................................................................... 39

. 4 MENU____________________________________
4.1. Menu .......................................................................... 40
4.2. Menu ......................................................................................... 41
4.3. Menus ............................................................................................................... 43
. Table dhote Menu ........................................................................................... 43
. A La Carte Menu ............................................................................................. 43
. Menu ................................................................................................. 44
. Buffet ............................................................................................................... 44
4.4. Menus ............................................................................................... 44

. 5 ___________________
5.1. .............................................................................................. 51
5.2. Service .................................................... 51

. 6 ____________________________
6.1. .......................................................................................... 54

6.2. ....................................................... 55
6.3. .................................................................................................................. 56
6.4. .......................................................................................... 57
. ....................................................................................................... 57
. ......................................................................................................... 57
. ............................................................................... 57
. .......................................................................................................... 57
6.5. .................................................................................................. 58
6.6. HACCP
(Hazard Analysis Critical Control Points) ......................................................... 59

. 7
_______________________________________________
7.1. ,
........................................................... 61
. ........................................................................................... 62
. ...................................................................................................... 62
. ............................... 63
. ............................................................................ 63
. .......... 63
. ....................................................................... 64
. .................................................................................... 64
. ........................................................................ 64
. ...................................................................... 64
7.2.
(Marketing management) ................................................................................................. 65
. (image) ................................................................... 65
. .................................................................................................. 66
7.3. .............................................................. 66

68

MENUS

67

69



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. (http://www.fagitorama.gr)

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.
Monsieur A. Boulanger,
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sushi bars sashimi (

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noodles tempura (
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table dhote.

noodle shops
noodles . dim-sum
, dumplings
.

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*: http://www.geocities.com/NapaValley/6454/history_restaurants.html

12

1.3.
1.3.1.

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:

(wagon - restaurants)

,
. catering
.
.

13

.
.
catering.

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.

catering.

14


. ( -
- . , 1997 . 18)
.
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parking.

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. ( -
- . , 1997 . 18-19)

1.3.2.

15

. ()
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. (Snack bars, Fast Foods)

16

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. (Commercial operations)

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17

i)


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- . 1997 . 22)


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Franchisor.

ii)


.

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18


.

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iii) Franchise

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Franchisee
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Franchisor management marketing
Franchisee.

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19

 Franchisor 10% - 12%

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Franchisor.

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2.1.
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(office).
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22

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2.2.
2.2.1. office

.

24

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2.2.3.
.
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2.2.4.
office

25

, , , ,
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2.2.5. (gard-robe)

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2.2.6.

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26

2.3.
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27

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28

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31

2.3.3.

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32

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33

2.4.

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2.4.1.
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, Food and
Beverage Manager.
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.
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34

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35

.


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service.

office

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office.

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36

3



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.

.
(BB: Bed & Breakfast, HB: Half Board, FB: Full Board).
.
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(Continental breakfast)

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complet:
-

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)

37

(American breakfast)
Continental breakfast :
-

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3.3.




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40

 4
MENU
Menu .

. .
,

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menu , ,
,
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Menu ,
, sous plat .
Menu

.

. (
: . , 1999 . 150-152)
4.1. Menu
menu ,
.
menu
, menu.
,
, menu.

41

 menu.
.
menu
menu,
. ( : Paul McVety
Bradley Ware, 1999)
4.2. Menu
menu :

menu, menu.
.

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42

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menu. menu

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43

4.3. Menus
Menu A La Carte, Table dhote, Buffet.
. Table dhote Menu
Menu able dhote
, ,
.

.
Menu Table dhote .
,


.
.

.
menu ,
, , ,
.
. A La Carte Menu
A La Carte Menu .
able d' hote,
menu menu . menu
, ,

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44

 ,


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menu .
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menus menus,
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menus
, .
( : . , 1999 . 166.167)
. Buffet
menu.
menu
menu.
4.4. Menus
Table d hote menus:

45

Johnnies Foxs Pub

-- per person

The Hole In The Net (Starters)

Whitebait
Whitebait coated in flour, deep-fried and dusted
with a smidgen' of cayenne pepper
served with a creamy mild jalapeno sauce
Fresh Wild Mussels
(Speciality of the house. strongly recommended!!)
Steamed to smile in their shells
in white wine, garlic, onions & parsley
Home-made Smoked Salmon Pate - Fox's Style
Pured smoked salmon, cream cheese, lemon juice and onion combined
to make this wonderful pate, served with cumberland chutney, side salad
and our very own brown bread.
Fox's Prawn Cocktail
Delicious prawns shelled on a bed of crisp lettuce, served with
Marie Rose sauce and delicious brown bread.
Home-made Mountain Chowder
Our own special chowder with various shellfish,
a selection of smoked and available fish of the day
Colcannon Soup

46

Cream of potatoes and leek made with our

delicious home-made stock

The Big Catch (Main Courses)

Wild Lough Corrib Salmon Steak
Delicious salmon grilled and capped with a duo of roasted
pepper sauce served with boiled potatoes and fresh market vegetables
Young Fisherman's Catch
Tantalise your taste buds with a sampler plate of tender Smoked Salmon,
succulent Prawns, Mussels and meaty Crab Claws - garnished with fresh
salad.
Mahi Mahi Diablo
This meaty fish fillet is marinated in a mixture of soy sauce,
Dijon mustard, garlic, lemon juice and salad oil, grilled to perfection
and served with our creamy mild Diablo sauce,
complete with potatoes and fresh market vegetables.
Walnut Lasagne
An oven based walnut lasagne served on request.
Fillet of Corrib Sea Trout
A beautiful grilled fillet, served with a duo of roasted pepper sauce,
with boiled potatoes and fresh vegetables.
Seafood Jambalaya
A colourful mixture of Jumbo Prawns, Scallops and Select Fish,
Combined in a hearty tomato based sauce with onions,
bell peppers and hot Cajun spices, served with rice.
12oz. Prime Sirloin
Chargrilled with fresh garden vegetables & potatoes.

47

Desserts
Fox's Famous Whiskey Gateaux
Recipe kept secret for over 130 years
A sinfully delicious moist sponge cake, laced with Whiskey & chocolate
liqueur, layered with fresh cream and served with a toffee sauce.
Freshly Baked Blackcurrant Cheesecake
Apple Pie with Cream
Chocolate and Raspberry Gateaux
Rich Chocolate Gateaux
Johnnie Fox's Guinness "Black Velvet" Trifle
Fresh Fruit Salad
Tea Or Freshly Ground Coffee

(Prices for drinks below on request)

Speciality Coffees
(All of our coffee is made from a house blend of coffee beans)
Fox's Famous Irish Coffee
Fully Loaded with Mountain Whiskey !!
Go on..WE DARE YOU
Baileys Coffee (Baileys Irish Cream)
Calypso Coffee (Tia Maria)
French Coffee (Cognac)
Caf Royale (Cognac & Benedictine)
Island's Coffee (Brandy, Tia Maria,Crme De Cacao)

48

Nutty Irishmans Coffee (Baileys & Frangelico)

After Dinner Premium Drinks:

A full range of popular Liqueurs, Cognacs, and Ports available
including the following...
Middleton Very Rare Irish Whiskey per gill measure
Glenmorangie Single malt Scotch (10yr.) per gill measure
Calvados Apple Brandy per gill measure
Cles des Ducs Armagnac V.S.O.P. per gill measure
Hennessy X.O. Cognac per gill measure
Hennessy Paradis Cognac per gill measure
Graham's Late Bottle Vintage Reserve Port '90 per gill measure
Taylor's Vintage Port '91 per bottle

(Service Charge Not Included)

: http://www.jfp.ie/tabledhote.htm

49

TABLE D`HOTE

FRENCH ONION SOUP
NORTON LO TENGO MALBEC

Or

CAESAR SALAD
HUGEL SYLVANER

Or

TOMATO BASIL SOUP

LANGLEYS DOMAINE DE CHABERTON ROUGE

Or

WARM SPINACH SALAD

LANGLEYS DOMAINE DE CHABERTON ROUGE

7 OZ NEW YORK STEAK AND FRIES

Grilled New York steak served with our famous French fries
GUIGAL COTES DU RHONE

Or

STEAMED MUSSELS AND FRIES

NORTON TORRONTES WHITE

Or

VEAL VOL AU VENT

Veal in a white wine cream sauce served in a puff pastry
SANTA AMELIA MERLOT

50

CRME CARAMEL
or

MERINGUE AU CHOCOLAT
or

CHOCOLATE GANACHE CAKE

with mixed berries coulis
CALONA VINEYARD LATE HARVEST OPTIMA

]
$ -- MENU per person
$ -- WINE PAIRING per person

: http://www.chezmichelvancouver.com/id34.htm

51

 5


.
.
5.1.
1.
2.
3.
4.
5. (Service au gueridon)
6.
7. (Room service)
5.2. Service
Maitre ,


.

,
.
,
.

52

.
.



.
..: ,
.., finger bowl
. .
table de service.


.


.
.
.

53

.

,
.
.
Pensionnaire, ,

. ,

.

: : Sondra J. Dahmer Kurt W. Kahl, 1997 .95-101

54

,

.
'',

.

.
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.

.
.
6.1.

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, .
.
,


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55

 .
.

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( : Allen Z. Reich, 1999 . 339)
6.2. -

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56

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57

6.4.
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58

 . ( : Sondra J. Dahmer Kurt W. Kahl,

1997 .119)
6.5.

.
:

.

.

.
.
,
.

,
.

59

6.6. HACCP
(Hazard Analysis Critical Control Points)

HACCP

HACCP

93/43
, ... 487/
/1219/4.10.2000. ... ,
. HACCP
,

.

.
HACCP :

,
, ,
.

,

,
.

60

,
, ,
.

,
.

HACCP
,
. .
: http://www.acsmi.gr/xrisimi/haccp.htm ( )

61

marketing.
marketing, ,
.
.
, ,
. marketing

.
,
marketing
. ,
marketing: , ,
, , , , ,
(), . ,
marketing .
( : Allen Z. Reich, 1999 . 387)
7.1. ,


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62


.
marketing :
.

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.
marketing

.
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,
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.

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63

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64

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Marketing .

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: - - . 1997 . 124-129)

65

7.2.
(Marketing management)*
marketing management , ,
,
.
,
.
marketing
.
i) , ii) , iii) , iv) ;
marketing
, )
) .

.

. (image)
marketing.
, , , ,
, ,

.

*: - - . 1997 . 129132)

66

.

marketing
.

.

7.3.


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,

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.

67



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68


. . : -
Interbooks, 1997

:
Food

&

Beverage

Management

Interbooks, 1999
:
( ) . & .., 1997
ALLEN Z. REICH: -
. & .., 1999
SONDRA J. DAHMER KURT W. KAHL:
( ) - . & .., 1997
PAUL J. McVETY- BRADLEY J. WARE: . & .., 1999

-
O.T.E.K., 2005
:
.... , 2005

INTERNET
http://www.traveldailynews.gr/makeof.asp?central_id=3&permanent_id=46
http://www.cma-greece.gr/site/content.php?sel=22
http://www.globalrestaurantequip.com
http://images.google.gr
http://www.acsmi.gr/xrisimi/haccp.htm
http://en.wikipedia.org/wiki/Restaurant#History
http://www.geocities.com/NapaValley/6454/history_restaurants.html

69

http://www.fagitorama.gr/index.php?option=com_content&task=view&id=97&Itemid=4
9

MENU
http://www.jfp.ie/tabledhote.htm
http://www.chezmichelvancouver.com/id34.htm

70