URDANETA CITY UNIVERSITY

San Vicente West, Urdaneta City, Pangasinan 2428

COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

Kitchen Essentials
&
Basic Food
Preparation

Submitted by: Joshua David D. Barinque

Submitted to: Leonard Rey Sabado
 URDANETA CITY UNIVERSITY
San Vicente West, Urdaneta City, Pangasinan 2428
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT
Different Types of Restaurant in F & B establishment
Fast Food

 Fast food restaurants have a bad reputation in the industry and within pop culture.
Normally, these are restaurants where the food is cheaper, ordered at a counter, and
paid for before the food is presented. Typical fast food establishments serve
hamburgers, pizza, and fried foods. The bad reputation comes from the fact that these
restaurants are associated with unhealthy menu options as well as low wages.

 These are usually the big chain restaurants with locations all over the country, maybe
even the world. Their size enables them to provide benefits to their employees other
types of restaurants may not be able to.
 These restaurants also provide a well-established training system which translates
across the industry, so starting with a fast food chain gives you a solid foundation to
take to higher level management positions.

Fast Casual
 URDANETA CITY UNIVERSITY
San Vicente West, Urdaneta City, Pangasinan 2428
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

 The main difference between fast food and fast casual is that more of the food is
actually prepared on location at a fast casual restaurant. Normally, the food and
ingredients used will be of a higher quality than at fast food restaurants, too. Customers
will still order at a counter and pay first, but the perception given is the food is better
quality, meaning it must be healthier, and therefore worth the slightly higher prices.

Cafe/Bistro

 Just a hair different from fast casual, but still a step up. The cafe/bistro originated in
Europe but still does not always offer table service. Customers can either order at the
counter or the bistro may offer a limited menu with a limited team of waiters willing to
take your order while they manage a host of other duties such as making/serving drinks
and coffee at the bar.
 URDANETA CITY UNIVERSITY
San Vicente West, Urdaneta City, Pangasinan 2428
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

Casual/Family Style

 At casual/family style restaurants customers normally order at their table from a waiter
assigned to take the order and guide the diners through the experience. The meals are
prepared to order and are another step up in quality and complexity from the fast
casual restaurant or bistro.
 Although many casual/family style restaurants are owned by big chains, more and more
are increasingly owned by individuals or small companies. This style of restaurant is also
known for having a much wider menu selection. Some casual/family style restaurants
have an eclectic menu while others focus on one cuisine or concept.
 Non-management employees at these types of restaurants can expect to earn more
than at fast food or fast casual restaurants due to tips becoming a part of their income.
 URDANETA CITY UNIVERSITY
San Vicente West, Urdaneta City, Pangasinan 2428
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

Fine Dining

 The term “fine dining” has traditionally brought white tablecloths, evening gowns, suits,
fancy cocktails, and white-gloved waiters to mind. Usually, these restaurants employed
a team of highly trained chefs who put out gourmet menus seasonally to impress the A-
list clientele.
 But now, it doesn’t always mean that anymore. Those restaurants still exist, but the
chefs and other skilled restaurant employees have begun bringing their talents over the
casual/family style of service. The good news is, the quality of the menu and service
ensures the wages paid at these establishments are very high. These restaurants will
also normally offer benefits to their employees.