STRUCTURE, OPERATION AND MANAGEMENT AB

TYPES OF RESTAURANTS

The restaurants, based on their characteristics, facilities, furniture, equipment and the quality and quantity of
services they offer, are classified into the following categories: five, four, three, two and one fork.

Luxury restaurants (five forks)

This type of establishment must have an effective organization, governed by standards and procedures, and
have internal and external policies for its management.

Restaurants of this type are generally decorated with very fine wood, the tables and chairs must match the
decoration; Very good quality carpets, the music (live or ambient) should be soft, the lights (spotlights and
lamps) should be adjustable and the air conditioning should be controlled by a thermostat.

Food and drinks must be of the highest quality, hygiene must prevail in all areas: front, living room, kitchen,
bathrooms and, finally, the staff must be properly uniformed.

Service personnel, in addition to being trained for each function, must be periodically trained to guarantee
efficient and elegant service. Additionally, you must have:

· Entrance for clients independent of that of service personnel.

· Cloakroom and lobby or waiting room.

· Dining room with surface adequate to its capacity.

· Telephone in isolated booths and wireless telephone for customer service.

· Air-conditioning.

· Sanitary services with luxury facilities, independent for women and men.

· Decoration in harmony with the range of the establishment.

· Cold buffet in sight, in the dining room (optional).

· Various accessories: flamer carts, auxiliary tables, fountain covers.

· Kitchen equipped with warehouse, cellar, cold room, pantry, office, ovens, grill, grill for fish and meat, sinks,
smoke and odor extractors.

· Menu with a variety of national and international cuisine dishes and an extensive wine list modified
periodically.

· Properly uniformed personnel.

· Stainless steel or silver cutlery.

First-class restaurants (four forks)

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· Entrance for clients independent of that of the staff.

· Waiting room.

· Wardrobe (in cold countries).

· Wireless phone.

· Dining room with surface adequate to its capacity.

· Air conditioning, heating and refrigeration.

· Top quality furniture and decoration.

· Independent health services for women and men.

· Kitchen with separate cold room for fish and meat, oven, pantry, warehouse, cellar, sinks and exterior
ventilation.

· Service personnel properly uniformed.

· Stainless steel cutlery.

Second-class restaurants (three forks)

· Entrance for clients independent of that of service personnel.

· Wardrobe.

· Wireless telephone for customer service.

· Dining room with surface adequate to its capacity.

· Quality furniture.

· Independent health services for women (including children) and men.

· Kitchen with cold room, pantry, sink storage, ventilation to the outside.

· Menu in line with the category of the establishment.

· Service personnel properly uniformed.

· Stainless steel cutlery.

Third-class restaurants (two forks)

· Dining room with surface adequate to its capacity.

· Wireless phone.

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· Adequate furniture.

· Stainless cutlery, china or glass tableware, simple glassware and tablecloths with cloth or paper napkins.

· Independent health services for women and men.

· Kitchen with sink with hot water, cold room or refrigerator, pantry and smoke extractor.

· Uniformed service personnel with at least a white jacket.

· Simple letter.

Fourth-rate restaurants (one fork)

· Dining room independent of the kitchen.

· Stainless cutlery, china and glass tableware, simple glassware, cloth or paper napkins.

· Decent sanitary services.

· Perfectly clean staff.

· Simple letter.

Another classification is made based on the type of food they serve in addition to their service methodology.

Grill-room or grill

Type of restaurant oriented towards American cuisine where grilled and grilled meats, fish and seafood are
served. The service must be fast and efficient in these establishments, and the decoration is often oriented
towards the American West style.

Buffet restaurant:

In the mid-1970s, the trend of exclusive buffet restaurants appeared in hotels. This modality has been of great
help to feed large groups of tourists in hotels with "All Inclusive" services. These dining rooms , in beach hotels
they are large and to place the trays with the different types of food they consist of several special displays with
integrated heaters and refrigerators to keep the food at the appropriate temperature.

SPECIALTY RESTAURANTS (THEMATIC)

They are restaurants that specialize in a type of food such as Seafood, Vegetarian, Steak Houses or Asaderos,
whose specialty is meat. These also include those of nationalities, which specialize in the cuisine of a certain
country or region.

o French Cuisine

o Italian cuisine

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o Spanish Cuisine

o Chinese cuisine

o Middle Eastern Cuisine

o Caribbean cuisine

o Thai Cuisine

o Mexican Cuisine

or etc.

Fast food restaurant

Informal restaurants where simple and quickly prepared foods such as hamburgers, fries, pizzas or chicken are
consumed. Some of the best-known restaurant chains are: McDonald's, Burger King, Wendy's, KFC, Pizza Hut,
Domino's pizza, Taco Bell or Telepizza.

Haute cuisine or gourmet restaurants

The food is of high quality and served to the table. The order is "à la carte" or chosen from a "menu", so the food
is cooked to order. The cost depends on the service and the quality of the dishes you consume. There are
waiters or waiters, led by a Maitre. The service, decoration, setting, food and drinks are carefully chosen.

Food to take away or take away

They are establishments that offer a variety of first courses, second courses, and a variety of appetizers, which
are displayed in cold or hot display cases, depending on their condition. The customer chooses the offer and a
menu is made to their liking, since the offer is made by individual portions or as groups of menus. Within take
aways we can find establishments specialized in a certain type of product or in a specific ethnic cuisine. Like fast
food, the tableware and utensils used are disposable containers. An example is rotisseries, chicken roasteries,
etc.

CLASSIFICATION OF FOOD AND BEVERAGE ESTABLISHMENTS

Food and beverage establishments can be classified as follows:

a) For its installation (operation, quality and price.)

Restaurants: These are those establishments that, for a price, serve the public with all kinds of food and drinks
to be consumed in their own premises.

Cafeteria: These are those establishments that, for a price, serve the public with quick snacks, hot or cold dishes,
simple or combined, and drinks in general, whether alcoholic or non-alcoholic, such as: coffee, infusions, soft
drinks, juices, beer, liquor, etc., and are consumed in their own premises.

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Soda fountains: These are those establishments that, for a price, serve the public with fast foods such as:
sandwiches, empanadas, pastas and ice creams and non-alcoholic beverages such as: coffee, infusions, soft
drinks, juices, mineral waters and beers.

Drives inn: These are those establishments that, for a price, serve the public with fast food and drinks to be
consumed in automobile vehicles. For this purpose, they have vehicle parking, marked and monitored, and with
independent entrance and exit.

Bars: These are those establishments that, for a price, serve the public all kinds of drinks through the system of
glasses or drinks and certain types of meals by portions or snacks to be consumed in their own premises.
Currently it is also called "bar".

The variety of drinks is very extensive, which are delivered quickly by the bartender. They generally foster an
atmosphere of intimacy; Furnished with comfortable armchairs, small tables that are not in the way and
illuminated with soft lighting.

They can be divided into:

1. Ladies - bar.- To emphasize that ladies can enter with confidence.

2. Piano - bar.- Where part of the piano is conditioned to act as a counter.

3. Lobby - bar.- Space where the guest can enjoy their stay in a pleasant atmosphere in the hotel hall.

4. Terrace - bar.- Similar to the lobby - bar, located on the terrace.

5. Pool - bar.- Variant of the lobby - bar.

6. Tea room.- The decoration is extremely delicate, since these places are generally run by women, where tea,
coffee and pastries are offered. Without being exclusive for ladies, the majority of attendees are female.

7. Night Club or Boite de Nuit. - It is a bar that has live music and a dance floor, being the place small and cozy.
Some centers have variety.

8. Dancing saloon.- It is an extremely large bar that offers continuous live music where admission is charged. It
runs only three or four nights a week.

9. Discotheque.- A place that has considerably displaced the Dancing Saloon, but its music is recorded. Very
appreciated among young people, since they basically attend to dance and meet new friends.

10. Pulquería.- Establishment of totally Mexican extraction, where fruit "curados" are served, that is, pulque
mixed with seasonal fruits. It has not had much acceptance among certain social classes.

11. Pub.- Establishment that derives its name from "Public house", and where no membership is required to
attend. They are very British in their decoration and atmosphere, the premises are built of wood, which makes
them cozy. Customers order their drinks at the counter and can stand there to bring them to their tables

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themselves. They have dart games, which allows them to play drinks and have a pleasant time. In Mexico there
are some places where they also offer food and serve draft beer in the famous "Yardas".

12. Theater - bar.- It is a theater in which there are staggered wooden tables, in order to have good visibility
with respect to the stage. All kinds of drinks are served there, while enjoying a musical or light theater show.

13. Peña.- Place where musical groups with string and percussion instruments perform, performing folk music.
The drink most consumed is wine, but others are served. Peña means "group of friends" and is of Chilean origin.

14. Tasca.- Spanish tavern where you can enjoy appetizers accompanied by delicious "tapas" (Spanish snack);
Sherry-type wine is generally drunk in traditional glasses called "chatos".

15. Carnotzet.- Establishment located inside a cellar, where customers enjoy tasting wines and savoring dishes
based on cheese, cold meats and breads made from different cereals. The decoration is made up of the same
bottles and barrels. In Switzerland, Spain, France and Hungary, clearly wine-producing countries, it is very
common.

b) For the sale of food. (Services)

Self service: It consists of a large counter with a “tray pass.” At the beginning there are the trays and cutlery
properly placed; then the “bain-marie” with the various stews; then the cold table, with salads, desserts and
drinks, then the coffee maker and finally the cashier, where the customer pays for their consumption after
having browsed and requested what they wanted. This type of establishment emerged in railway stations, bus
stations and airports.

Snack bar: The English word “snack” means snack, and “bar” is bar. In these establishments you can quickly have
a light meal. It offers time and money savings, since its simple dishes and unceremonious service allow for
affordable prices. A set menu invites you to eat at a certain time, or if you prefer a la carte service, with easy-to-
prepare foods such as hamburgers, sandwiches, tacos, hot dogs, salads, etc.

A la carte: consists of selecting dishes from the menu in a dining room's menu.

c) By the way food is offered

To the letter

Fixed menu: It is one that never changes dishes for a more or less long period. Many cafes and restaurants with
an extensive menu use this system.

Combination of both.

d) By the type of cuisine

Regional: the decoration must be of the re region in question, as well as food and drinks. It is essential that the
staff's clothing matches the region the restaurant represents.

National: typical of the country.

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International: variety of dishes from different nationalities.

e) Due to its high specialization

Vegetarians

Seafood fish

Meats, game birds

f) For the quality of its facilities.

Deluxe (5 forks)

First class (4 forks)

Second (3 forks)

Third (2 forks)

Quarter (1 fork)