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Restaurant Introduction
Restaurant Introduction
Restaurant Introduction
RESTAURANT INTRODUCTION
A. TYPE OF RESTAURANT
1. Formal restaurant
This restaurant can be found in almost every stars hotel.It usually called Dining
Room/ Fine Dining Room
At this restaurant food & Beverage are served to the guest by formal manner &
high quality food.
2. Casual restaurant
This Restaurant will have more relax environment and the guest allowed with
their classic dishes , hearthy portion size , and medium quality of food.
3. Speciality restaurant
All atmosphere in this restaurant and the décor are set by the particular theme.
Example : Chinese Restaurant , Japanese Restaurant , Italian Restaurant etc
4. Bistro
Its similar to Café but it is more emphasis on breakfast and lunch dishes than
speciality coffee.
Restaurant Manager
Asst.Restaurant Manager
Head Waiter
Waiter
Asst.Waiter
- Managing food & beverage operation within budget & to highest standard
- Leading F&B team by attracting , recruiting , training , appraising all personnel.
- Establish targets , schedules , policies , and procedures.
2. Restaurant Manager
5. Waiter
6. Assistant Waiter
Group 1 : SILVERWARE
1. Dessert knife 7. Soup spoon
2. Dessert fork 8. Tea Spoon
3. Dessert spoon 9. Steak knife
4. Dinner knife 10. Fish knife
5. Dinner fork 11. Fish fork
6. Dinner spoon 12. Bread&Butter knife / B&B knife
1 2 3 4
1 = Fish fork 3 = Bread & Butter Knife / B&B Knife
2 = Fish Knife 4 = Soup Spoon
Group 2 : GLASSWARE
1 2 3
7 8 9 10 11 12
Group 3 : CHINAWARE
5&6 7 8 9
10
Group 4 : TABLEWARE
1. Flower vase
2. Salt & Pepper shaker
3. Sugar container
4. Table number
5. Butter strainer
Additional equipment in restaurant : Tea pot , water pitcher , Bread basket , pepper mill
IV . TABLE SET UP
Table set up is the way how to arrange the equipment on the table correctly
according to meal period and international standard.The most important thing is to know
about : the equipment , shape of the table , and step how to set up the table.
Below are the step how to set up the table :
1. Check your station , table and chair
2. Prepare all the equipment on the tray by using “ decoy system “
3. Put the table cloth on the table
Table cloth all side must be equal
4. Put the table center / table accessories
Flower vase , salt & pepper shaker , table number if needed
5. Place the B & B Plate
B & B Plate placed on the left side of the chair
6. Set the silverware
- B & B Knife put on the right side of B & B Plate ( right rim )
- Dessert & Dinner Fork ( all kind of fork except seafood/cocktail fork ) always on
the left side
- Dinner & Dessert knife ( and all kind of knife ) always on the right side
- All kind of spoon always on the right side
7. Set the water goblet , wine glass , cup & saucer ( for breakfast )
- Water goblet placed above of knife
- Wine glass put on the right side of water goblet ( make straight line , diagonal line
etc )
- Cup & Saucer put on the right below of water glass
8. Put the guest napkin
Place between knife and fork
9. Check again the chair
Arrange the chair in the right palce and make sure no crumbs on it
V . NAPKIN FOLDING
Napkin folding is type of decorative folding , made by guest napkin to enhance the
beauty looks of table . and this guest napkin will be used by the guest to wipe off edge of
the lip.
1. PYRAMID
2. CROWN
3. CARDINAL HAT
4. ROSE
5. ROSE BUD
6. FAN
7. BISHOP HAT
8. BIRD OF PARADISE
9. CANDLE
Step of service is the sequence to serve the guest from arriving until leaving in
courteous and understanding manner. Here the step of serving
1. Meet and greet the guest
The guest should be greeted in courteous when they enter the restaurant
2. Help the guest to have the seat and place the napkin
Help the guest to have a seat by pulling and push back the chair and then put the
guest’napkin on the lap
4. Serve the water to the guest and then serve the bread
6. Send the drink order to the bar / wine cellar and the food order to the kitchen
7. Serve the drink first and then serve the food to the guest
Always serve drink and food to the guest from the right side
8. Ask the guest’s satisfaction
Don’t forget to ask about satisfaction to make sure the guest is satisfied
Breakfast is always served in open sitting.it means the guest can sit any table in the
restaurant and they can come anytime during the breakfast hours.
Types of Breakfast : American Breakfast & Continental Breakfast
- Egg dishes
- Assorted bread & Jam and butter
- Baked bean , Potato
- Sausage , ham & bacon
- Grilled tomato & Mushroom
- Juices & Fruits
- Beverages & Hot Chocolate
1. EGG DISHES
a. Fried egg
Always ask to the guest how they would like their egg fried.
Fried egg can be ordered :
Sunny Side Up : It means that egg is fried on one side and never flipped.
Over Easy : It means that egg is fried on both sides , but it is not cooked for
the second side so the yolk does not cook through and stay runny.
Over Medium : Cooked the egg with same way as over easy eggs , but the egg ar
Little bit longer and the yolk is partially cooked through but still Runny in the center.
Welldone : Cooked the egg with the same way like over medium , but it is cooked
Longer and the yolk is fully cooked through so there is no runny at all/totally hard.
2. BOILED EGG
Boiled egg is the egg is cooked with their shells unbroken by immersion in
boiling water.
There are 3 kind of boiled egg
3. OMELETE
Is Beat white and egg yolk together then fried in a pan with little hot oil , and they are
flipped during making the omelete.
Omelete can be prepared as :
stuffing for omelete : cheese , ham , bacon , onion , spinach , salmon , tomato etc
The guest can choose their stuffing for their omelete.
OMELETE WHITE OMELETE
4. POACHED EGG
Poached egg is placed the egg in boiling water with has some salt & vinegar without
shell.Usually the white egg automatically covers the egg yolk completely.
5. EGG BENEDICT
Egg benedict is consict of English muffin on based and each muffin topped with Canadian
bacon , and then poached egg and saucing with hollandaise sauce.
English muffin > Canadian bacon > Poached egg > Hollandaise Sauce
6. SCRAMBELED EGG
Scrambeled egg is the egg has been broken , white egg and egg yolk mixed together then
heated and stirred in hot pan .
2. CEREALS
b. Hot cereal
3. HOT CAKES
There are several different kinds of hot cakes that are served for breakfast :
1. Pancakes
3. WAFFLE
Hot cakes usually served with Maple syrup , honey , Strawberry sauce , Blueberry
3. MEATS
Meats in breakfast is protein sources
- Grilled Ham
- Pork Sausage
- Bacon
- Corned beef
- Smoked salmon
CROISSANT DANISH
MUFFIN
5. CHILLED JUICES
Notes :
All kind of juices will be served in juice glass.
In serving tomato juice , V8 juice and prune juice make sure to give wedge of lemon
6. FRESH FRUIT
1. Grapefruit 6. Cantaloupe
2. Orange 7. Grape
3. Watermelon
4. Banana
5. Honeydew
Basically the sequence of menu in lunch and dinner are same , the different thing is the food in
Lunch is more simple , and lighter than dinner.
Here sre the sequence for lunch and dinner menu :
1. APPETIZER / STARTER
Light dishes that served in the beginning of meal and it can stimulate the appetite.
There are 2 kind of appetizer : Hot appetizer & Cold Appetizer
Hot Appetizer : Spring roll , fried calamari , cchicken drum , escargot bourguignon
Cold Appetizer : Shrimp cocktail , Canape , Prosciutto
There are kinds of soup : cream soup , chowder , puree , bisque , consommé , broth .
Salad is a cold dish of various mixture of raw vegetables usually seasoned with special
sauce it is dressing , sometimes olive oil and vinegar upon request.
1. Ceasar Salad
2. Nicoise Salad
It contains baby cos lettuce , green bean , potato , tomato , olives, boiled egg ,
tuna.
3. Cobb Salad
It contains Ice berg lettuce , egg , chicken , bacon , blue cheese , avocado.
4. Chef Salad
It contains Romaine lettuce , cherry tomato , carrot , radish , ham , boiled egg ,
cheese.
B. LETTUCE
4. PASTA
Pasta is a dish originally from Italy consisting of dough made from durum
wheat , extruded or stamped various shapes and cooked in boiling water and served
with special sauce.
There are some kind of pasta :
1. Spaghetti 4. Macaroni 7. Lasagna
2. Linguine 5. Penne 8. Ravioli
3. Fettuccine 6. Rigatoni 9. Rissoto
Lasagna Rissoto
Ravioli
B. SAUCE FOR PASTA
1. Bolognese : Tomato sauce , ground beef , garlic onion , butter , olive oil , salt
Pepper , oregano.
2. Carbonara : Cream , bacon , egg yolk , cheese , pepper , basil , olive
3. Pesto : Olive oil , basil , salt , pepper , garlic , parmesan cheese
4. Alfredo : Cream , butter , parsley , garlic , parmesan cheese
5. Tomato
Rigatoni with pesto sauce Fetuccini with alfredo sauce Penne with tomato sauce
5. MAIN COURSE
Main course is the highlight meal in menu sequences , usually it is heavy meal
And Main course can be Meat , Poultry , Fish , Seafood , Vegetable or even Pasta.
Asian Main Course : Nasi goreng , Seafood Laksa , Tempura , Beef Teriyaki etc
Western Main Course : Steak , Chicken Cordon Blue , Fish & Chip , Lamb Chop
MEAT POULTRY FISH SEAFOOD
1. Beef 1. Chicken 1. Salmon 1. Lobster
2. Lamb 2. Turkey 2. Cod 2. Prawn
3. Pork 3. Duck 3. Tuna 3. Shrimp
4. Veal 4. Quail 4. Mahi – mahi 4. Scallop
5. Venison 5. Sea Bass 5. Oyster 6. Squid
VEGETABLE
STEAK
There are some kind of steak that available in the hotel :
- Sirloin Steak
- Tenderloin steak
- Rib eye
- Fillet mignon
- Surf & turf
- T-bone steak
a. Sirloin Steak
Sirloin steak is the steak that made from sirloin section ( back part ) of the beef , the
sirloin section is located between the fore-rib and the rump. Tenderloin steak has
more fat .
b. Tenderloin steak
Tenderlaoin steak is cut from the loin of the cow , this steak has less fat that’s why
the price is more expensive than sirloin steak and this steak has tender texture.
c. Rib eye
Rib eye is tender , juicy , and flavorful steak from the beef rib primal cut .
d. Fillet mignon
Fillet mignon is the smaller tip of tenderloin and one of the most expensive cut of the
steak.
f. T-Bone steak
Is cut from the short sirloin , and actually has two different steak attached to the
bone.
THE DONESS OF THE STEAK
Asking the doneness to the guest when the guest order the steak is A MUST !
There are kind some of famous steak sauce around the world :
1. Peppercorn sauce : black peppercorn , beef stock , cream , shallot ,
Brandy/cognac , salt.
2. Bernaise sauce : Butter , egg yolk , white wine , white wine vinegar
Tarragon , shallots , lemon , salt.
3. Chimichurri sauce : Parsley , garlic , oregano leaves , olive oil , vinegar
Red pepper flake , salt .
REMEMBER !!!
Chimichurri sauce
5. DESSERT
CHEESE
Blue cheese : Looks like Roquefort but is made of cow’s milk instead of
Sheep’s milk .
Brie cheese : Soft , flavorful cheese from French.
Gouda cheese : Dutch cheese made of cow’s milk and shaped like a flattened ball
Covered with red waxy routing to prevent mold . mild and
Smooth.
Camembert cheese : Soft , creamy cheese produced in France.The crusty outer layer.
Cheddar cheese : Hard , smooth , yellow American cheese.
Cream cheese : Made from whole milk and cream,soft, white and smooth.
6. BEVERAGE
Hot beverages will be served in the end of meal , this is upon the guest request
Some kind of hot beverage : Coffee , Tea , Hot Chocolate etc
ADDITIONAL KNOWLEDGE
5 MOTHER SAUCE
3. Espagnole Sauce
4. Hollandiase Sauce
5. Tomato Sauce
The recipe is white stock , butter , flour , tomato , salt , pepper , sugar , garlic
Derivatives :
Marinara sauce
Arrabiata sauce
Vodka sauce
VII. TYPE OF SERVICE
The type of service that are served on board are :
1. Table Service
The type of service that is offer formal service where the guest are served in
courteous and understanding manner service since arriving until leaving.
2. American Service
This service is very simple because the food has prepared in the kitchen by using
guest’s plate and it is ready to served.
3. Self Service
This type of service is by the guest will take their food and drink themselves that
already prepare on the buffet counter.
4. Buffet Service
This service is called self service because the food has prepared on the buffet counter
and the guest can take the food as they want.
1. A la Carte Menu
This menu has complete sequence and many choices even Breakfast , Lunch and
Dinner. This menu usually founded in the dinning room
Table D’hote menu offer multi course meal with multiple option of each course
At the fixed total price.
3. Set Menu
Set menu is a limited menu offered for set number of course at the fixed price.
4. Children Menu
This menu is available for kids , And the food selection is made to related to the
children , for example : French Fries , Chicken nugget , Potato crocket , Pizza etc
X. RESTAURANT PERSONALITY
There are some requiement to become restaurant staff , such as :
1. Knowledgable
Every restaurant staff should have sufficient knowledge about food and beverage
because they must be able to explain to the guest if the guest asking and also as
restaurant staff has responsibility to sell food & drink promotion to make revenue for
the company .
2. Skillfull
Restaurant staff should have a good skill and it depends on their position.
3. Positive Attitude
Restaurant staff should have a good attitude to everyone especially to the guest
caused it can make good impression for the guest as well.
4. Personal Appearance
Restaurant staff should have a good performance , they must always be in clean
, tidy and keep always their personal hygine.
The way to keep your personal hygine :
a. Take a shower twice a day
b. Brush your teeth twice a day
c. Always wear clean uniform
d. Avoid bad odor by using inner tshirt and nice parfume
e. Wash hand often
f. Cut your hair nicely
g. Cut your finger nail properly
XI . MEAL PERIOD
Breakfast : 06.00 am – 09.00 am
Brunch : 10 am – 11.00 am
Lunch : 12.00 pm – 15.00 pm
Dinner : 18.00 pm – 22.00 pm
Supper : 23.00 pm – 01.00 am