ENGLISH
FOR HOTEL
A
2013
RESTAURANT
1) DEFINITION
A restaurant (/ˈrɛstərənt/ or /ˈrɛstərɒnt/; French: [ʀɛs.to.ʁɑ̃]) is a business which prepares and serves food and
drinks to customers in exchange for money, either paid before the meal, after
the meal, or with an open account.
2)
TYPES
Restaurants may be classified or
distinguished in many different ways. The primary factors are usually the food
itself (vegetarian,seafood,steak) , the cuisie (Italian, Chinese, Japanese
etc), and/or the style of offering (tapas bar, sushi train etc). Beyond this
restaurants may differentiate themselves on factors including speed, formality,
location, cost, service, or novelty themes. There also emerges terms about
types of restaurants in its development which are hotel restaurants, chain, franchise and
independent restaurants. Regardless of
whether the restaurant will be an independent, chain, franchise or hotel
restaurant, is in general driven by a combination of five factors, namely, the
restaurant concept; the market demand for the restaurant concept under consideration;
the restaurant location under consideration; available funding; and the quality
and experience of the management team. It has always been said that location is
one of the key factors, if not the main factor, for the success of a
restaurant.
3)
THINGS IN RESTAURANTS
a) Welcoming Guests
The way one welcomes a guest influences the sales. It is
as important at the arrival of the customer, as it is during his(her) meal, or as
when he goes away. The dress, the behaviour, the attitude of the staff but also
the cleanliness of the premises, are going to be important elements to
successfully welcome a guest.
STEP 1 :
Get in touch with the customers
How ?
Open the door
Walk towards them
Welcome them
« welcome in our restaurant
Madam, Sir »
What to pay attention to ?
It is the very first contact with the customer, the first
impression that we are going to give him(her) and which will condition the
meal. It is necessary to stop any activities , as possible, to get in touch
with the customers.
STEP 2 :
Take care of the customers
How ?
Ask them if they have a reservation
“ do you have a reservation ? “
If they have not reserved :
- Make them wait and check the availaility.
- if possible, offer the customers the choice between the
tables availables
If they have reserved :
- under what name ?
- For how many guests ?
STEP 3 :
Go on taking care of the customers
How ?
Suggest him(her) taking his(her,) clothes “Shall I take your
coat ? »
Help him(her) to get rid of it
Give him(her) a ticket « Here is your ticket «
What to pay attention to ?
The ticket will make it easer to find the customer’s clothes. The
restaurant owner is responsible for the cloakroom.
STEP 4 :
Take leave of the customers
How ?
Accompany them to their table « this way, please »
Help them to sit down
Wish them a pleasant meal « I wish you a pleasant meal »
What to pay attention to ?
- observe where the customers are going to sit down to be able to help first
and foremost the women to sit down
- Pull the chair
- Push it away
- help the second customer
b) Taking Orders
Taking an order is a very skillful art which refelcts efficiency
and standart of both waiter and the establishment.
Food and Beverage Order Taking
1) Give time to guests after his arrival to feel comfortable with
the environment.
2) Present the menu and stand away to give guests some time to
decide what to order.
3) When the waiter feels the guest wants to order then approach
towards him and courteously ask this way “may I take your order,sir?” or “would
you like to order now?”
4) Before taking order first ensure that you are fully ready. You
have to have a notepad, a pencil or a pen and an eraser to take note.
5) Although ordering depends on guest but try to maintain
sequence that means first convince the guest to give beverage order and then
food.
6) Don’t lean too close to the guest and especially the host is
lady guest and also don’t keep one hand in your back.
7) Always focus on what guest order.
8) It is must for a waiter or server to have full command on the
menu item.
9) Many times it maybe happened that guest are uncertain what to
order. In that case it is your time to show some expertise.
10) Keep sequence while you
present food.
11) Repeat the food items.
c) Dealing with Orders for Dessert and Coffee ; Payment
A
course in the menu must have the logical sequence of a classical menu. Of
course, the sequence is according to what range the establishment offers. The
normal sequence would be : Appetizer, Soup, Main
Dish, Sweet Dish, and Coffee. Normally
the dessert and coffee order is taken after the main meal is completed. Some
establishments have separate Dessert Menu Cards, which offer a range of hot and
cold desserts : ice creams
and coffee. In this case, the waiter could also suggest the most
popular desserts in the restaurant. When it comes to dealing with orders for dessert and coffee,
sometimes the guests would directly order them since the very beginning when
they are ordering the starter, main course or drink or they would order them
later after they are done with the main course. That is to say, the waiter
should keep an eye to the guests when they have not ordered the dessert menu so
when the guets need them, they do not need to look and call for the waiter, the
waiter himself would approach them instead.
In
smaller establishments, an order may be taken on an order paid and later
transcribed on to a check or bill. In larger restaurants the order is taken on
a Kitchen Order Ticket (K.O.T), which has copies, the number depending upon the
establishments control system. Usually the original copy of the KOT goes to the
kitchen or bar while the second copy goes to the cashier for the preparation of
the check or bill, while the third copy is retained by the waiter to aid him to
give a proper service.
4)EXAMPLES OF
RESTAURANT (HOTEL-RESTAURANT)
Hotels fulfill a variety
of roles in our society. For many travelers and vacationers, a hotel is a home
away from home. A wide range of social and meeting activities are held in a
hotel such as weddings, meetings, tradeshows, conventions and family reunions.
Various facilities and services can be offered or housed in a hotel such as
guestrooms, meeting rooms, spa and fitness facilities, restaurants, bars,
casinos, parking facilities and business centers.
A hotel restaurant will be defined as any restaurant located
in a hotel, regardless of the operating structure of the restaurant and possible brand/chain affiliation. The term ‘non-hotel restaurant’ or ‘independent restaurant’ is all those restaurants which are not located in hotels. Just like
hotel restaurants, non-hotel or independent restaurants can have a variety of operating structures and
brand affiliations. The term independent refers
in the definition to the location of the restaurant, not to the possible chain or ownership affiliation and operating structure.
Hotel-Restaurants in BJ Perdana, Pasuauan
The restaurant which is located in BJ Perdana, Pasuruan, is an indoor restaurant of
the hotel itself. The owner is from the hotel, for that matter, there are the
shared advantages between the hotel and the restaurant or the other way around.
The restaurant can get the advantages of
having customers not only from the outside but also from the inside of the
restaurant too. On the other hand, the hotel can serve food for their guests in
every booked room from the restaurant. In this very case, BJ Perdana provides
the guests breakfast from the restaurant itself which would be directly delivered
to the guests’ rooms (without exception).
Hotel-Restaurant in Tampiarto,
Probolinggo
The restaurant which is located in Tampiarto, Probolinggo, is an indoor restaurant of the hotel itself. The
owner is from the hotel, for that matter, just like BJ Perdana, there are the shared
advantages between the hotel and the restaurant or the other way around. The restaurant can get the advantages of
having customers not only from the outside but also from the inside of the
restaurant too. On the other hand, the hotel can serve food for their guests in
every booked room from the restaurant. In this very case, Tampiarto Hotel
provides the guests of the hotel breakfast from the restaurant itself which
would be directly delivered to the guests’ deluxe rooms. That is to say, only
those who book deluxe rooms would get the free breakfast service. Not only they
get the free breakfast service but also they get 3 additional menu for bonus. As
of those who book ordinary rooms, they are also served with free breakfast, the
only difference is they need to go to the restaurant to have them. And they
can’t have another menu without paying for it because they do not have a bonus
for the additional menu. This restaurant is an indoor restaurant in which the
the restaurant is devided into 2 rooms, the small and the big one. The small
one is for those who smoke while the big one is for the usual usage of a
restaurant. That is, the restaurant separates the rooms for the passive and
active smokers for it is one of their concern for the customers’ health.
Hotel-Restaurant in Surya Hotel Group,
Prigen
The restaurant which is located in Surya Hotel Group, Prigen, is an indoor and outdoor restaurant of the hotel itself.
The indoor can be used for meetings and there is also a billyard area in the
outdoor restaurant. The owner of
the restaurant is from the hotel, for that matter, just like any other hotel restaurant, there are the shared advantages between the hotel and the restaurant or
the other way around. The restaurant
can get the advantages of having customers not only from the outside but also
from the inside of the restaurant too. On the other hand, the hotel can serve
food for their guests in every booked room from the restaurant. In this very
case, Surya Hotel Group provides the guests of the hotel breakfast from the
restaurant itself and the guests can go to the restaurant to have them for it
is not directly delivered to their rooms.
REFERENCES
No comments:
Post a Comment