NOTA KURSUS

SEMESTER SEMESTER 4 DVM SESI 2022/2023

JABATAN JABATAN HOSPITALITI

PROGRAM SENI KULINARI / DVM

KOD/KURSUS DHA 4024 RESTAURANT SERVICE

KOMPETENSI 1.0 INTRODUCTION TO RESTAURANT SERVICE

1.1 Explain the style, concept, menus and pricing for fine dining restaurant
1.2 Plan for restaurant operation
1.3 Create menu card for restaurant
1.4 Plan sales promotion for restaurant
KOMPETENSI UNIT 1.5 Identify different types of restaurant service
a. American Service
b. French Service
c. Buffet Service
d. Deli Cafe Service
e. Asian Service (Malay, Chinese, Indian)

Trainee must be able to:

KOMPETENSI
1. Apply concept style, service, menus and pricing for different types of different foodservice
PEMBELAJARAN
operation , C3,PLO3)

NO KOD DHA 4024K01/NK 01 MUKA : 01 DARIPADA 05

FINE DINING RESTAURANTS

Fine dining refers to the cuisine and service provided in restaurants where food, drink, and
service are expensive and usually leisurely. Turnover per table may be less than one an evening.
Many of the customers are there for a special occasion, such as a wedding or birthday. Many
customers bring business guests and write off the meal cost as a business expense. The guest are
often invited because they can influence business and other decisions favorable to the host. Fine
dining is usually found in enclaves of wealth and where business in conducted-cities such as
New York, San Francisco, Palm Beach. Las Vegas has several fine dining restaurants catering to
tourists and high—stakes gamblers. The restaurants are small, with fewer than 100 seats, and
proprietor-or partner-owned.

The economics of fine dining differ from those of the average restaurants. Meal prices,
especially for wine, are high. The average check runs $60(RM240+) or more. Rents can be quite
high. Large budgets for public relations are common. Because of the expertise and time required
for many dishes and because highly trained chefs are well paid, labor costs can be high. Much of
the profit comes from wine sales. Fair and panache in services are part of the dining experience.
Tables, china, glassware, silverware, and napery(household linen,especially tablecloths and
napkin) are usually expensive, and the appointments can be costly, often including paintings and
interesting architectural features.
Plan for restaurant operation

Restaurant operations are split between the back and front of the house. In the back of the house
are the areas that include purchasing, receiving, storage, issuing, food preparation and service,
dishwashing area, sanitation, accounting, budgeting, and control. Front of the house refers to the
operations and people who interface with customers in the dining areas.

The objective in planning a restaurant is to assemble, on paper, the ideas for a restaurant that will
be profitable and satisfying to the guest and owner/operator. The formulation of these ideas is
called the restaurant concept, the matrix of ideas that constitutes what will be perceived as the
restaurant’s image. The concept is devised to interest a certain group of people (or group of
people), called target market. Marketing is the sum of activities intended to attract people to the
restaurant. This includes determining what group or groups (target markets) are most likely to
react favorably to the concept.

Create menu card for restaurant

Menu Design and Layout

Menu design and layout have been called the silent the silent salespersons of the restaurant. The
overall menu design should reflect the ambience of the restaurant. With the aid of graphic artists
and designers or the personal computer, menus can be designed to complement décor and
ambience.

The menu size may range from a single page up to several pages and be of a variety shapes:
however, menu are generally 9 by 12 inches or 11 by 17 inches. The printing may be elaborate or
simple. Both the printing and the artwork should harmonize with the overall theme of the
restaurant. The names of the dishes should be easy to read and restaurant. The menu cover is a
symbol of the restaurant’s identify.
General pre service procedures

Working at the customers’ table

Using basic service rules makes it possible to achieve the order of the working organization
during the service of the customers. Two reasons are given to achieve this order: First, customers
should feel comfortable. Hygienic principles and the fact that the dishes and beverages can be
consumed in natural and comfortable surroundings contribute to this first fact.

Secondly all interest and concerns of the restaurant and the employees should be thought over to
make sure that all task can be done rationally and free of accidents or damage.

Welcome customers

To welcome the customers is the first and most important issue to gain the customers attention.
This begins with a friendly and open welcome at the entrance of the restaurant. To meet the
customers upfront is as important as a friendly facial expression. It makes the customers feel
very welcome. A hearty ,,Welcome to our restaurant” is therefore a much better starting sentence
than: Did you reserve a table? or May I help you?.After the customers have hung up their jackets
at the cloakroom the customers are politely requested to be escorted to their prepare table. The
pace of the employee is dictated by the pace of the customers. Always stay close, do not go too
fast or too slow! Things like:”That table over there” or “That table in the back” and then leaving
the customers alone, are to be avoided.

Helping a customer to take his seat at the table is desirable. The chairs are to be pulled back, and
are to be pushed back as soon as the customer make