Restaurant service in tourism
Content
Introduction__________________
Restaurant____________________
Market of restaurant services___________
Choosing a restaurant location___________
Menu__________________________
Types of restaurants___________________
Conclusion____________________
Literature____________________
Introduction
In the process of tourist service restaurant business is particularly important, acquiring a number of specific features, which makes the business component of the tourism industry.
Catering creates the conditions for achieving the social objectives of tourism development. People need not only to the saturation of food, but also in communion with each other. Restaurants - one of the few places on earth where they work all of our senses, causing a general feeling of pleasure.
The success of the restaurant depends on many factors, starting from the formulation of the general philosophy of this business to the control over how this philosophy is actually implemented.
The philosophy of the restaurant business is a common approach to doing business the owner /director, expressing the ethical and moral values that reflect the essence of the company.
The
official mission is the formal presentation of the main ideas that leadership
is trying to implement, that for which the company was created and what
makes it different from others.
Restaurant
A restaurant prepares
and serves food, drink and dessert
While inns and taverns wer
A
restaurant owner is called a restaurateur;
both words derive from the French verbrestaurer, meaning "to restore". Professional artisan
Market of restaurant services
Market of restaurant is composed of people who use its services. Before opening the restaurant, its future owner must conduct market analysis to determine the level of demand for this or that product in this niche market.
Niche - a specific share of a particular market. The physical size of the market can determine the specific restaurant; mentally describe a circle with a radius from 1 to 5 km, whose center - this restaurant. The area falls into this circle - the service area.
One way to determine the potential viability of the restaurant - divide the number of restaurants in the analyzed area on the projected number of people here. In the U.S.A. one restaurant is for about 500 people.
A fair share of the market - the average number of visitors who will have dinner, ceteris paribus, in any of these restaurants (the number of potential visitors to restaurants, divided by the number of restaurants). Actual share of the market is the number of visitors, which will get this or that restaurant.
In the restaurant business is concentrated much of the material and technical base of the tourism industry. On the quality of construction, the level of equipment and facilities, diversity of its type depends significantly on the degree of integrated services and the needs of tourists in different tourist areas of the country. Location of the restaurant, the concept, menu and design features should be harmonious and consistent with each other.
Choosing a restaurant location
The concept of the restaurant must comply with the place where he is, and whereabouts - of its concept. Good locations are expensive, so the administration is forced to either raise prices or force the sale prices to rent and the content does not exceed 5-8% from the sale of cooked dishes.
In order for the concept of the restaurant business was successful; it must be tailored to his potential visitors. You can use the following criteria:
• Social - economic (income, education);
• Geographic (traditions, customs particular region, the internal geography - "Sleeping" areas, areas with large concentrations of office buildings, up market residential complexes);
• Demographic (gender, age, number of family members, children);
• Seasonality of the market in this region;
• The level of tourism development;
• Fashion trends.
In terms of restaurateurs, the most promising is the following location:
• Restaurant, which stands in splendid isolation;
• Cluster restaurants or restaurant row;
• Location in a shopping center;
• Center City;
• Wealthy suburban district.
Menu
In a restaurant, a menu is a presentation of food and beverage offerings. A menu may be a la carte – which guests use to choose from a list of options – or table d'hôte, in which case a pre-established sequence of courses is served.
"Menu" can also be used in a more general sense, as synonymous with diet, the selection of foods available generally to a particular location or culture.
Á la carte
À
la carte (pronounced /ælæˈkɑrt/)
- A reference to a menu of items priced and ordered separately, in contrast to a table d'hôte, at which a menu with limited or no choice is served at a fixed price.
- To designate an option to choose, at no extra charge, a side dish to accompany a main course item.
The phrase was adopted into English in 1826, predating by a decade the common use of the French language loanword "menu".
Types of restaurants
Restaurants
range from unpretentious lunching or dini
Typically,
customers sit at tables, their orders are taken by a waiter,
who brings the food when it is ready, and the customers pay the bill
before leaving. In finer restaurants there will be a host or hostess
or even a maître d'hôtel to welcome customers and to seat them. Other
staff waiting on customers includes busboys and sommelier
Restaurants often specialize in certain types of food or present a certain unifying, and often entertaining, theme. For example, there are seafood restaurants, vegetarian restaurants or ethnic restaurants. Generally speaking, restaurants selling food characteristic of the local culture are simply called restaurants, while restaurants selling food of foreign cultural origin are called accordingly.
Casual dining
A casual dining restaurant is a restaurant that serves moderately-priced food in a casual atmosphere. Except for buffet-style restaurants, casual dining restaurants typically provide table service. Casual dining comprises a market segment between fast food establishments and fine dining restaurants.
Casual dining restaurants usually have a full bar with separate bar staff, a larger beer menu and a limited wine menu. They are frequently, but not necessarily, part of a wider chain, particularly in the United States.
Entrepreneur Norman Brinker was the "father" of casual dining.
Family style
Family style restaurants are restaurants that have a fixed menu and fixed price, usually with diners seated at a communal table such as on bench seats. True to their name, these restaurants tend to be single-family businesses.
Fast food
Fast food (also known as Quick Service Restaurant or QSR within the industry itself) is the term given to food that can be prepared and served very quickly. While any meal with low preparation time can be considered to be fast food, typically the term refers to food sold in a restaurant or store with preheated or precooked ingredients, and served to the customer in a packaged form for take-out/take-away. The term "fast food" was recognized in a dictionary by Merriam–Webster in 1951.
Outlets
may be stands or kiosks, which may provide no shelter or seating, or fast food restaurants (also
known as quick service restaurants). Franchise operat
The capital requirements
involved in opening up a non-franchised fast food restaurant are relatively
low. Restaurants with much higher sit-in ratios, where customers tend
to sit and have their orders brought to them in a seemingly more upscale
atmosphere may be known in some areas as fast casual restaurants.
History: Pre-modern Europe
In the cities of Roman antiquity, much of the urban population living in insulae, multi-storey apartment blocks, depended on food vendors for much of their meals. In the mornings, bread soaked in wine was eaten as a quick snack and cooked vegetables. In the Middle Ages, large towns and major urban areas such as London and Paris supported numerous vendors that sold dishes such as pies, pasties, flans, waffles, wafers, pancake sand cooked meats. As in Roman cities during antiquity, many of these establishments catered to those who did not have means to cook their own food, particularly single households. Unlike richer town dwellers, many could often not afford housing with kitchen facilities and thus relied on fast food. Travelers, as well, such as pilgrims en route to a holy site, were among the customers.
United Kingdom
In areas which had access to coastal or tidal waters, 'fast food' would frequently include local shellfish or seafood, such as oysters or, as in London, eels. Often this seafood would be cooked directly on the quay or close by. The development of trawler fishing in the mid nineteenth century would lead to the development of British favorite fish and chips partly due to such activities.
British fast food had considerable regional variation. Sometimes the regionality of dish became part of the culture of its respective area.
The content of fast food pies has varied, with poultry (such as chickens) or wildfowl commonly being used. After World War II, turkey has been used more frequently in fast food.
A particularly British form of fast food is the sandwich, popularized by John Montagu, the fourth Earl of Sandwich in 1762 when he wrapped dried meat in bread so as not to interrupt his work or his gambling (accounts vary). The sandwich has similarities in other cuisines and cultures such as the filled baguettes popular in France. Despite its wide appeal and consumption in the UK, it is only in recent years that the sandwich in its various forms has been considered to be fast food, initially being promoted as such by niche chains such as Subway and Prêt a Manger.
As well as its native forms, the UK has adopted fast food from other cultures, such as pizza (Italian), Chinese noodles, kebab, curry and various other forms of fast foods come from other parts of the Commonwealth of Nations. And further afield. In some areas imported fast food has become part of both the local, and British culture in general. More recently healthier alternatives to conventional fast food have also emerged.
A 2008 study was conducted worldwide counting the number of fast food restaurants per person. The UK has claimed this title with Australia second and the United States third. England alone accounted for 25% of all fast food.
United States
As automobiles became popular and affordable following the First World War, drive-in restaurants were introduced. The American company White Castle, founded by Billy Ingram and Walter Anderson in Wichita, Kansas in 1921, is generally credited with opening the second fast food outlet and first hamburger chain, selling hamburgers for five cents each. Walter Anderson had built the first White Castle restaurant in Wichita in 1916, introducing the limited menu, high volume, low cost, high speed hamburger restaurant. Among its innovations, the company allowed customers to see the food being prepared. White Castle was successful from its inception and spawned numerous competitors.
Franchising was introduced in 1921 by A&W Root Beer, which franchised its distinctive syrup. Howard Johnson's first franchised the restaurant concept in the mid-1930s, formally standardizing menus, signage and advertising.
Curb service was introduced in the late 1920s and was mobilized in the 1940s when carhops strapped on roller skates.
The United States has the largest fast food industry in the world, and American fast food restaurants are located in over 100 countries. Approximately 2 million U.S. workers are employed in the areas of food preparation and food servicing including fast food in the USA.
Fast Casual
Fast casual restaurants do not offer table service, but may offer non-disposable plates and cutlery. The quality of food, and price point, are higher than those of a conventional fast food restaurant.
Fine dining
Fine dining restaurants are full service restaurants with specific dedicated meal courses. Décor of such restaurants feature higher quality materials with an eye towards the "atmosphere" desired by the restaurateur. The wait staff is usually highly trained and often wears more formal attire. Fine-dining restaurants are almost always small businesses and are generally either single-location operations or have just a few locations. Food portions are smaller but more visually appealing. Fine dining restaurants have certain rules of dining which must be followed by visitors.
Bistro and brasserie
In France, a brasserie is a café doubling as a restaurant and serving single dishes and other meals in a relaxed setting. A bistro is a familiar name for a café serving moderately priced simple meals in an unpretentious setting, especially in Paris; bistros have become increasingly popular with tourists. When used in English, the term bistro usually indicates either a fast casual dining restaurant with a European-influenced menu or a cafés with a larger menu of food.
Buffet and smörgåsbord
Buffets and smörgåsbord of
Types of buffet
One form of buffet is to have a table filled with plates containing fixed portions of food; customers select plates containing whatever food items they want as they walk along. This form is most commonly seen in cafeterias. A variation occurs in a sum house, where the patrons make their selections from a wheeled trolley containing the plates of food that circulates through the restaurant. Another derivative of this type of buffet occurs where patrons choose food from a buffet style layout and then pay based on what was chosen.
Another form, known as the all-you-can-eat buffet, is more free-form: customers pay a fixed fee and can then help themselves to as much food as they wish to eat in a single meal. This form is found often in restaurants, especially in hotels.
A
third type of buffet commonly offered in delicatessens and supermark
A fourth type of buffet is associated with a celebration of some sort.
As a compromise between self-service and full table service, a staffed buffet may be offered: diners bring their own plate along the buffet line and are given a portion from a server at each station. This method is prevalent at catered meetings where diners are not paying specifically for their meal.
Home Buffets
Buffets are effective for serving large numbers of people at once. For this reason, they are prevalent in institutional settings, such as business conventions or large parties. Another advantage of buffets compared to table service is that diners have a great deal of choice and the ability to closely inspect food before selecting it. Since a buffet involves diners serving themselves, it has in the past been considered an informal form of dining, less formal than table service. In recent years, however, buffet dinners are increasingly popular among hosts of home dinner parties, especially in homes where limited space complicates the serving of individual places.
Popular buffets
In the United States, Buffets, Inc. is a large buffet chain corporation which owns Old Country Buffet, Country Buffet, Fire Mountain, Ryan's Steakhouse, and HomeTown Buffet. HomeTown Buffet popularized the "scatter buffet", which refers to the layout of separate food pavilions. Other American restaurant chains well-known for their buffets include Golden Corral, which features food products presented in pans, Sweet Tomatoes (known in particular for its soups and salads), Gatti's Pizza, Chuck-A-Rama, Cici's Pizza, Fresh Choice (a West Coast competitor of Sweet Tomatoes), Pancho's Mexican Buffet, America's Incredible Pizza Company, Shakey's Pizza, Furr's Family Dining, and Ponderosa Steakhouse. Sizzler is another prominent restaurant offering a buffet.
Las Vegas is famous for its all-you-can-eat buffets, as depicted in the 2007 documentary film BUFFET: All You Can Eat Las Vegas.
In Australia, buffet chains like Sizzler serve a large number of patrons with carvery, seafood, salads and desserts. Buffets are also common in Returned and Services League of Australia (RSL) clubs and some motel restaurants.
In Russia,
the chain MooMoo (or МуМу in Russi
In Brazil, comida à quilo or comida por quilo - literally, "food by the kilo" - restaurants are common. This is a cafeteria style buffet in which diners are billed by the weight of the food selected, excluding the weight of the plate. Brazilian cuisine's rodízio style is all-you-can-eat, having both non-self-service and self-service variations.
In Japan, a buffet or smorgasbord is known as a viking (バイキング - baikingu). It is said that this originated from the restaurant "Imperial Viking" in the Imperial Hotel, Tokyo, which was the first restaurant in Japan to serve buffet-style meals. Dessert Vikings are very popular in Japan where one can eat from a buffet full of desserts.
Café
Cafés are informal restaurants offering a range of hot meals and made-to-order sandwiches. It is important to note that coffee shops, while similar to cafés, are not restaurants due to the fact that they primarily serve beverages and derive the majority of their revenue thusly. Many cafés are open for breakfast and serve full hot breakfasts. In some areas cafés offer outdoor seating. The major difference with a café and most other casual dining establishments is how the guest orders and pays. A café can offer table service, but many times the guest orders at the front, and the food is brought out to the table. Then, while at most casual dining restaurants the guest pays with the server, at a café the guest most often times pays with a single cashier.
In Europe
In most European countries, such as Austria, France, Denmark, Germany, Norway, Sweden, Portugal, etc., the term café implies primarily serving coffee, typically accompanied by a slice of cake/tart/pie, a "Danish", a bun, or similar sweet pastry. Many (or most) cafés also serve light meals such as sandwiches. European cafés often have tables on the pavement as well as indoors. Some cafés also serve alcoholic beverages, particularly in Southern European countries.
In the United Kingdom and Republic of Ireland a café (with the acute accent) is similar to those in other European countries, while a cafe (without acute accent) is more likely to be a greasy spoon style eating place, serving mainly fried food, in particular breakfast dishes.
In the Netherlands and Belgium, a café is the equivalent of a bar, and also sells alcoholic beverages. A coffee shop in the Netherlands sells soft drugs (cannabis and hashish) and is generally not allowed to sell alcoholic beverages.
In North America
A café or coffee shop is a restaurant with full-service tables and counters and broad menu offerings over extended periods of the day. In hotels, the coffee shop is a more popular-priced alternative to the formal dining room. Coffee shops often encourage families and provide special menus for children. To establish a family-friendly atmosphere, in many localities they do not serve wine or beer.
Cafeteria
A cafeteria is a restaurant serving ready-cooked food arranged behind a food-serving counter. There is little or no table service. Typically, a patron takes a tray and pushes it along a track in front of the counter. Depending on the establishment, servings may be ordered from attendants, selected as ready-made portions already on plates, or self-serve their own portions.
In the UK, a cafeteria may also offer a large selection of hot food similar to the American fast casual restaurant, and the use of the term cafeteria is deprecated in favor of self-service restaurant.
Coffeehouse
Coffeehouses are casual restaurants without table service that emphasize coffee and other beverages; typically a limited selection of cold foods such as pastries and perhaps sandwiches are offered as well. Their distinguishing feature is that they allow patrons to relax and socialize on their premises for long periods of time without pressure to leave promptly after eating, and are thus frequently chosen as sites for meetings.
A coffeehouse or coffee shop is an establishment which primarily serves prepared coffee or other hot beverages. It shares some of the characteristics of a bar, and some of the characteristics of a restaurant, but it is different from a cafeteria. As the name suggests, coffeehouses focus on providing coffee and tea as well as light snacks. Many coffee houses in the Middle East, and in West Asian immigrant districts in the Western world, offer shisha (nargile in Turkish and Greek), flavored tobacco smoked through a hookah.
From a cultural standpoint, coffeehouses largely serve as centers of social interaction: the coffeehouse provides social members with a place to congregate, talk, write, read, entertain one another, or pass the time, whether individually or in small groups of 2 or 3.
In the United States, the French word for coffeehouse (café) means an informal restaurant, offering a range of hot meals.
In the Middle East, the coffeehouse serves as an important social gathering place for men. Men assemble in coffeehouses to drink coffee (usually Arabic coffee) or tea, listen to music, read books, play chess and backgammon, and in many coffeehouses around the Middle East, hookahis traditionally served as well.
In Australia, coffee shops are generally called 'cafés'. Since the post-World War II influx of Italian immigrants introduced espresso coffee machines to Australia in the 1950s, there has been a steady rise in café culture. The past decade has seen a rapid rise in demand for locally (or on-site) roasted specialty coffee, particularly in Melbourne due in part to the hipster, student, or artist population, with the 'Flat-White' (an Auckland, New Zealand invention) a popular coffee drink.
In the United Kingdom, traditional coffeehouses as gathering places for youths fell out of favor after the 1960s, but the concept has been revived since the 1990s by chains such as Starbucks, Coffee Republic, Costa Coffee, Caffè Nero and Prêt as places for professional workers to meet and eat out or simply to buy beverages and snack foods on their way to and from the workplace.
In France, a café also serves alcoholic beverages. French cafés often serve simple snacks such as sandwiches. They may have a restaurant section. A brasserie is a café that serves meals, generally single dishes, in a more relaxed setting than a restaurant. A bistro is a café / restaurant, especially in Paris. After the enlightenment era however, coffee houses became increasingly difficult to distinguish from taverns as they ceased to be popular meeting places for scientists and philosophers and were replaced by a growing number of tea gardens which served a drastically different purpose.
In China, an abundance of recently-started domestic coffeehouse chains may be seen accommodating business people. These coffee houses are more for show and status than anything else, with coffee prices often even higher than in the West.
In
Malaysia and Singapore, traditional breakfast and coff
In parts of the Netherlands where the sale of cannabis is decriminalized, many cannabis shops call themselves coffee shops. Foreign visitors often find themselves quite at a loss when they find that the shop they entered to have a coffee actually has a very different core business. Incidentally, most cannabis shops sell a wide range of (non-alcoholic) beverages.
In modern Turkey and the Arab World, coffeehouses attract many men and boys to watch TV or play chess and smoke shisha. Coffee houses are called "'ahwah" in the Arab world and combine serving coffee as well as tea and herbal teas. Tea is called "shāy", and coffee is also called "'ahwah". Finally, herbal teas, like hibiscus tea (called karkadeh, or Ennab) are also highly popular.
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