Fúwùyuán cāntīng jiǔdiàn
1. Liǎojiě fúwùyuán cāntīng jiǔdiàn
fúwùyuán (fúwùyuán) shì shuí de rén yǒu zérèn, bìng yǐ zhuānyè de tàidù fúwù wū kèrén de shíwù hé yǐnliào de xūqiú de zérèn. Tāmen zài xiàng shuí jiāng huì duì gōngsī jiànjiē shòuyì kèhù tígōng mǎnyì fēicháng guǎnyòng. Tōngguò yǔ kèhù de gōutōng, yīgè fúwùyuán yīng néng lìjí jiǎncè keingginan hé kèhù de xūqiú, shǐ zhī chéngwéi xiànshí.
2. Tiáokuǎn jiǔdiàn fúwùyuán
yī. Wùlǐ yāoqiú
1. Jiànkāng tǐyù
- zhèngcháng pendegaran
- yáchǐ hé zhǐjiǎ tài wǎ piàoliang de/zhěngqí
- bùyào yǒu chuánrǎn xìng de jíbìng, rú fèijiéhé, gānyán xià shízhì.
- Bù zhītǐ shāng cán
2. Chuān de piào piàoliang liàng
- shēntǐ tǐng zhí, bù dāizhì
- chuāndài zhěngqí, zǒng shì chuān gōngzuòfú
- shǐzhōng shǐyòng lèisì míngchēng huò fúhào tàgē gōngsī yùdìng de guǎnlǐ shǔxìng.
- Bùyào pèidài shǒushì guòduō
- tèbié de nǚrén, huàzhuāng shìyìng xíngshì hé huánjìng tiáojiàn, yǐjí tóufà yòng fà wǎng qiǎomiào de bǎng luòhòu.
- Duìwū nánrén shì bùshì húzi hé húzi hé tóufà shāo zhǎng
- miǎnfèi tǐ chòu hé zuǐba.
B. Fēi wùlǐ yāoqiú
- jiànkāng de jīngshén, ér bùshì menggalami jīngshén zhàng'ài/jīngshén yǔ qínggǎn de yītāhútú, méiyǒu yālì huò cuòzhé
- nénggòu zài lǐjiě duìfāng hé zhìshǎo 2 zhǒng yǔyán de yǔyán jiāoliú, jí B. Yìndùníxīyà hé yīngguó.
- Yào kāilǎng, wéixiào
- nàixīn, chéngshí hé jìlǜ zài rènhé qíngkuàng hé tiáojiàn.
- Xiǎngyìng, jīngxīn shúliàn de yǎnjì.
- Suí he.
- Nénggòu kuàisù lǐjiě tārén de yìtú.
- Mengguasai xiāoshòu jìqiǎo hé gōngzuò ànzhào yǐ shèzhì guǎnlǐ de zhǐyǐn.
- Yǒu yīgè lèwū zhùrén de tiānxìng.
- Zìxìn, ér bùshì bàdào.
- Jīngyàn fēngfù, zài gèzì lǐngyù de jiàoyù.
Shénme shì fúwù (SERVICE)
wéixiào měi gèrén (xiàoliǎn gěi dàjiā)
yīqiè fāngwèi de wǒmen (jǐn wǒ suǒ néng, zài wǒmen zuò de měi yīgè fāngmiàn)
shēnrù dào měi yī wèi kèrén rèqíng hàokè de fúwù (jiējìn kèrén zhāodài)
chákàn měi yī wèi kèrén de tèbié (kànzhe měi yī wèi kèrén shì tèshū de)
yāoqǐngkèrén fǎnhuí (qǐng kè huílái)
chuàngjiàn yīgè wēnxīn de fēnwéi (chuàngjiàn yīgè wēnxīn de fēnwéi)
yǎnjīng jiēchù biǎomíng wǒmen shì (xiānghù shìtú xiǎnshìle guānzhù)
lǐ máo (wàiguān)
shì wéichí zhěngtǐ wàiguān zhěngjié gānjìng de rén shuí shìyìngle shíjiān, dìdiǎn, shìjiàn hé lìyì de tiáojiàn. Shénme shì wàiguān de yìsi shì guānwū zìwǒ de wàiguān shì yóu zhīchí yīqiè:
Ø bǎochí zìshēn de qīngjié hé jiànkāng (gèrén hùlǐ hé wèishēng)
Ø tǎ tǎ fúzhuāng (zhuózhuāng)
Ø tǎ tǎ huàzhuāng hé fàxíng (huàzhuāng hé fàxíng ne)
Ø shìpǐn (pèijiàn)
gèrén GROMING
yǒurén shuí zhēnzhèng guānxīn tā de gèrén de chūxiàn jiāng shì yīgè hěn dà de bǎochí shíjiān cǎiqǔ gèzhǒng cuòshī hé tàidù, yǐ bǎochí gèrén groming mínyì, zài shèhuì huánjìng de pǔbiàn biāozhǔn hé guīfàn, zuìdà xiàndù de fúhé.
Cānyǐn bù
1. Cānyǐn bù de dìngyì
cānyǐn bù, yībān de dìngyì shì tèbié zhàogù de shípǐn hé yǐnliào, ér (cóng rèqíng hàokè kàn dào de) shì xūyào zhàogù hé fùzé cānyǐn fúwù de xūqiú yǐjí xiāngguān de qítā yāoqiú, cóng rùzhù jiǔdiàn huò bùshì zhù hé jiǔdiàn de yībùfèn yībùfèn shāngyè hé zhuānyè guǎnlǐ.
2. Cānyǐn bù de fēnbù
yī. F&B qián fúwù duì zài qiánmiàn zérèn bùmén, fēnbié shì: Cāntīng, dàtáng, kāfēi tīng, jiǔbā, yànhuì tīng hé kèfáng fúwù
wān F&B bèimiàn fúwù xì shàng hòu, jí zhízé: Chúfáng, guǎnshì,swimingpooll, fúwù de jiǔbā hécāntīng yuángōng.
3. Cānyǐn bù de mùdì
zài jiàgé ditentuakan héshì de biāozhǔn xiāoshòu di shípǐn hé yǐnliào, jǐn kěnéng, jǐyǔ zuì hǎo de fúwù gěi kèrén, zhídào kèrén mǎnyì bìng huòdé zuìdà de lìrùn yǔ kě chíxù xìng.
4. Kèfáng fúwù
xīng jí jiǔdiàn yībān 24 xiǎoshí yùnyíng fúwù, kèfáng fúwù. Fúwù fēnbié jìnxíng dikkamar, jīwū mǒu xiē xìtǒng shàng, bìng xuǎnzé héshì de shíjī. Shípǐn hé yǐnliào jiàgé tōngcháng bǐ zài kāfēi diàn gāo.
5. Yànhuì
yànhuì fúwù kěyǐ zài jiǔdiàn jìnxíng, bìng zài míng miàn de cānyǐn xíngshì zài jiǔdiàn wài. Yànhuì fúwù tōngcháng zài tǐjī hé tèshū chǎnghé, rú huìyì, yántǎo huì, chóu kuǎn,halalbihalal, kāizhāi, hūnyàn/shēngrì, yànhuì děng jìnxíng
zhīshì MENU
A. Dìngyì càidān shàng
shùyǔ càidān kěyǐ biànhuà, zhè qǔjué wū shìjiǎo, chú qítā:V zài yībān tiáokuǎn kěyǐ lǐjiě wéi yīgè càidān huò liè chūle yī xìliè de shípǐn hé yǐnliào de càidān zhōng, kě bìng zhǔnbèi dihidangkan.V cóng cāntīng de guāndiǎn lái kàn zhè shì kěyǐ xuǎnzé de shíwù qīngdān, gēnjù wèidào tersebut.V cóng yànhuì shì shíwù de shíjiān shùnxù lièbiǎo jiāng disajikan.V cóng chúshī de guāndiǎn lái kàn shì shípǐn dimasak.V cóng pǐncháng de guāndiǎn kǎolǜ yīgè lièbiǎo de shípǐn dijual.V cóng qǐyè jiā de guāndiǎn kǎolǜ yīgè lièbiǎo de shíwù, kěyǐ tígōng keuntungan.V cóng zhèngfǔ jiǎodù lièbiǎo shì shípǐn, kěyǐ shì yīgè dān shǐ jiùyè hé shuìshōu de zhè yī láiyuán.
Rabu, 15 Maret 2017
Waiter HOTEL & RESTAURANT
Waiter HOTEL & RESTAURANT
1. Understanding waiter Hotel & Restaurant
The waiter (Waiter) is someone who has the duty and responsibility of serving the needs of food and drink for guests in a professional manner. They were very instrumental in providing satisfaction to customers who will indirectly benefit the company. Through communication with customers, a waiter should be able to immediately detect keingginan and needs of the customer to make it happen.
2. Terms Waiter Hotel
a. Physical Requirements
1. Healthy Physical
- Normal pendegaran
- Tooth & Nail terawatt nice / neat
- Do not have a contagious disease such as tuberculosis, Hepatitis Dst.
- Not physically handicapped
2. Dressed Neat
- Body straight, not sluggish
- Dressed up and always wear a work uniform
- Always use a predetermined management attributes like name or symbol tage companies.
- Do not wear excessive jewelry
- Special lady, make-up adapted to the situation and environmental conditions as well as hair neatly tied backward using a hairnet.
- For the man is not a mustache and beard and longish hair
- Free of body odor and mouth.
B. Non Physical Requirements
- Healthy spiritual, not menggalami mental disorder / mental & emotional mess, no stress or frustration
- Ability to communicate in a language that is understandable to each other and at least 2 languages ie B. Indonesia and the UK.
- Be cheerful and smiling
- Patience, honesty and discipline in any situation and condition.
- Response, meticulously skilled in acting.
- Easy to get along.
- Ability to quickly understand the intentions of others.
- Mengguasai selling techniques and work according to the guidelines that have been set management.
- Have a helpful nature.
- Confident and not overbearing.
- Experienced and educated in their field.
What is the service (SERVICE)
Smile for every one (Smile to everyone)
Exellent in everything we do (Doing my best in every respect that we do)
Reaching out to every guest with hospitality (Approaching guests with hospitality)
Viewing every guest as special (Looked every guest is special)
Inviting a guest to return (Inviting guests to come back)
Creating a warm atmosphere (Creating a warm atmosphere)
Eye contact shows that we are (Mutually view shows the concern)
GROOMING (Appearance)
Is a condition that maintained overall appearance neat and clean from someone who adapted to the times, places, events and interests. What is meant by the appearance is everything concerning the appearance of the self which is supported by:
Ø Maintain the cleanliness and health of themselves (personal care and hygiene)
Ø Tata clothing (dress code)
Ø Tata makeup and hair (make-up and hair do)
Ø Jewelry (accessories)
PERSONAL GROMING
Someone who really care about his personal appearance will be a lot of hold time to take various measures and attitudes to keep personal groming maximally conform with the standards of public opinion and norms prevailing in the environment of the community.
FOOD & BEVERAGE DEPARTMENT
1. Definition of F & B Dept.
Definition of F & B Dept. in general is part of taking care of food and drinks, whereas in particular (as seen from the hospitality) is part of the hotel that takes care of and responsible to the needs of food and beverage service as well as other requirements related, from guests staying or not staying and managed commercially and professionally.
2. Distribution of F & B Dept.
a. Dept. of F & B Front Service on duty at the front, namely: Restaurant, Lobby, Coffee shop, bar, banquet and room service
b. Dept. of F & B Back Service on duty at the rear, namely: Kitchen, stewarding, swimingpooll, service bar and cafeteria employees.
3. The purpose of F & B Dept.
Selling food and drink as much as possible at a price ditentuakan suitable standards, give the best service possible to guests until the guest is satisfied and get the maximum profit with sustainability.
4. ROOM SERVICE
Star hotels typically operate services room service for 24 hours. Services performed dikkamar respectively, based on a certain system and choosing the right time. Food and beverage prices are usually higher than in the coffee shop.
5. BANQUET
Banquet services can be done at the hotel, and outside the hotel in the form of out side catering. Banquet services usually performed in bulk and for special occasions such as conventions, seminars, fundraising, halalbihalal, iftar, wedding party / birthday, banquets etc.
KNOWLEDGE MENU
A. Definition On Menu
The terms menu can vary, depending on the angle of view, among others: V In general terms can be interpreted as a menu or a menu listing a series of food and beverages are available and ready dihidangkan.v From the standpoint of a restaurant that is a list of foods that can be selected according to taste a tersebut.v From the banquet is a chronological list of food will disajikan.v From the standpoint of the chef is a list of foods to dimasak.v From the standpoint of the degustation is a list of foods to dijual.v From the standpoint of the entrepreneur is a list of foods that can provide keuntungan.v From the government point of view is a list of foods that can be make this source of employment and tax revenues.
1. Understanding waiter Hotel & Restaurant
The waiter (Waiter) is someone who has the duty and responsibility of serving the needs of food and drink for guests in a professional manner. They were very instrumental in providing satisfaction to customers who will indirectly benefit the company. Through communication with customers, a waiter should be able to immediately detect keingginan and needs of the customer to make it happen.
2. Terms Waiter Hotel
a. Physical Requirements
1. Healthy Physical
- Normal pendegaran
- Tooth & Nail terawatt nice / neat
- Do not have a contagious disease such as tuberculosis, Hepatitis Dst.
- Not physically handicapped
2. Dressed Neat
- Body straight, not sluggish
- Dressed up and always wear a work uniform
- Always use a predetermined management attributes like name or symbol tage companies.
- Do not wear excessive jewelry
- Special lady, make-up adapted to the situation and environmental conditions as well as hair neatly tied backward using a hairnet.
- For the man is not a mustache and beard and longish hair
- Free of body odor and mouth.
B. Non Physical Requirements
- Healthy spiritual, not menggalami mental disorder / mental & emotional mess, no stress or frustration
- Ability to communicate in a language that is understandable to each other and at least 2 languages ie B. Indonesia and the UK.
- Be cheerful and smiling
- Patience, honesty and discipline in any situation and condition.
- Response, meticulously skilled in acting.
- Easy to get along.
- Ability to quickly understand the intentions of others.
- Mengguasai selling techniques and work according to the guidelines that have been set management.
- Have a helpful nature.
- Confident and not overbearing.
- Experienced and educated in their field.
What is the service (SERVICE)
Smile for every one (Smile to everyone)
Exellent in everything we do (Doing my best in every respect that we do)
Reaching out to every guest with hospitality (Approaching guests with hospitality)
Viewing every guest as special (Looked every guest is special)
Inviting a guest to return (Inviting guests to come back)
Creating a warm atmosphere (Creating a warm atmosphere)
Eye contact shows that we are (Mutually view shows the concern)
GROOMING (Appearance)
Is a condition that maintained overall appearance neat and clean from someone who adapted to the times, places, events and interests. What is meant by the appearance is everything concerning the appearance of the self which is supported by:
Ø Maintain the cleanliness and health of themselves (personal care and hygiene)
Ø Tata clothing (dress code)
Ø Tata makeup and hair (make-up and hair do)
Ø Jewelry (accessories)
PERSONAL GROMING
Someone who really care about his personal appearance will be a lot of hold time to take various measures and attitudes to keep personal groming maximally conform with the standards of public opinion and norms prevailing in the environment of the community.
FOOD & BEVERAGE DEPARTMENT
1. Definition of F & B Dept.
Definition of F & B Dept. in general is part of taking care of food and drinks, whereas in particular (as seen from the hospitality) is part of the hotel that takes care of and responsible to the needs of food and beverage service as well as other requirements related, from guests staying or not staying and managed commercially and professionally.
2. Distribution of F & B Dept.
a. Dept. of F & B Front Service on duty at the front, namely: Restaurant, Lobby, Coffee shop, bar, banquet and room service
b. Dept. of F & B Back Service on duty at the rear, namely: Kitchen, stewarding, swimingpooll, service bar and cafeteria employees.
3. The purpose of F & B Dept.
Selling food and drink as much as possible at a price ditentuakan suitable standards, give the best service possible to guests until the guest is satisfied and get the maximum profit with sustainability.
4. ROOM SERVICE
Star hotels typically operate services room service for 24 hours. Services performed dikkamar respectively, based on a certain system and choosing the right time. Food and beverage prices are usually higher than in the coffee shop.
5. BANQUET
Banquet services can be done at the hotel, and outside the hotel in the form of out side catering. Banquet services usually performed in bulk and for special occasions such as conventions, seminars, fundraising, halalbihalal, iftar, wedding party / birthday, banquets etc.
KNOWLEDGE MENU
A. Definition On Menu
The terms menu can vary, depending on the angle of view, among others: V In general terms can be interpreted as a menu or a menu listing a series of food and beverages are available and ready dihidangkan.v From the standpoint of a restaurant that is a list of foods that can be selected according to taste a tersebut.v From the banquet is a chronological list of food will disajikan.v From the standpoint of the chef is a list of foods to dimasak.v From the standpoint of the degustation is a list of foods to dijual.v From the standpoint of the entrepreneur is a list of foods that can provide keuntungan.v From the government point of view is a list of foods that can be make this source of employment and tax revenues.
understanding waitress
understanding waitress
A waitress or waiter / waitress is a restaurant employee who has the duty and responsibility taggung malayani needs of food and beverage propesional for restaurant customers.
With good communication with customers, a waitress can detect desires and needs of customers and make it happen soon. Therefore, the restaurant waiter can serve the needs of the guests eat and drink well and satisfying
The duties of a waitress
The duties of a waiter, including the following.
1. Greeting guests with welcoming and friendly.
2. invited guests seated
3. Provide a list of menu
4. Take food and beverage orders
5. Serving food and drinks in reatoran.
A few of my thanks
A waitress or waiter / waitress is a restaurant employee who has the duty and responsibility taggung malayani needs of food and beverage propesional for restaurant customers.
With good communication with customers, a waitress can detect desires and needs of customers and make it happen soon. Therefore, the restaurant waiter can serve the needs of the guests eat and drink well and satisfying
The duties of a waitress
The duties of a waiter, including the following.
1. Greeting guests with welcoming and friendly.
2. invited guests seated
3. Provide a list of menu
4. Take food and beverage orders
5. Serving food and drinks in reatoran.
A few of my thanks
Liǎojiě cāntīng shìzhě
Liǎojiě cāntīng shìzhě
jù liǎojiě Marsum(1994), cāntīng shì yǒu zǔzhī de shāngyè zǔzhī liánghǎo de fúwù wéi suǒyǒu kèrén wúlùn shì chīhē dìfāng huò jiànzhú wù de cāntīng.
Gēnjù Marsum(1994) yǒu jǐ zhǒng lèixíng de cānguǎn, jí:
Biǎo D'tàocān cāntīng shì yī jiàn zhuānmén shòumài shípǐn gōngnéng biǎo D'fǎnzhèng tàocān, zhè shì (tōngguò tiándiǎn cóng kāiwèi cài) zǔchéng yīgè wánzhěng de càidān hé jùtǐ, yǐ yùxiān quèdìng de jiàgé.
Kāfēi tīng huò xiǎo jiǔguǎn shì yībān de jiǔdiàn, yīgè dìfāng de chángkè cóng nǎlǐ nòng lái de zǎocān, wǔcān hé wǎncān xùnsù yòng xiāngduì piányi de jiàgé, yǒu shí chéngxiàn yǐ zìzhùcān de fāngshì jìnxíng xiāngguān de cāntīng.
Zìzhù cāntīng huò kāfēi tīng shì yīgè xiǎo cāntīng, cùjìn xiāoshòu dàngāo (gāodiǎn) de, sānmíngzhì (sānmíngzhì), kāfēi hé chá.
Shítáng shì bàngōngshì, gōngchǎng huò xuéxiào xiāngguān de cāntīng.
Cāntīng, zuòluò zài yīgè xiǎo lǚguǎn (qìchē lǚguǎn), zhè shì bùshì bǐ pǔtōng de fàn gèng jīngjì dì dìfāng. Cāntīng jiǔdiàn wèi kèrén tígōng rùzhù gāi jiǔdiàn, yěyǒu láizì wàijiè duì kèrén kāifàng.
Kèzhàn jiǔguǎn shì yóu gèrén zài chéngshì de biānyuán guǎnlǐ jiàgé piányi de cāntīng.
Pīsà diàn shì yī jiàn zhuānyè cóngshì miàntiáo hé qítā yìdàlì tèsè de xíngshì mài bǐsà, yǒu shí yě.
Tèsè cānguǎn shì yījiā cāntīng de qìfēn hé zhuāngshì wánquán shìyìngle diǎnxíng lèixíng de shíwù gōngyìng huò zhǔtí. Zhèyàng de Restoranrestoran tígōng zhōngguó, rìběn, yìndù, yìdàlì děng. Gāi fúwù shì yīgè yǒudiǎn yuānyuán nàlǐ de tèsè cài de guójiā de chéngxùle.
Familly shì cāntīng shì yīgè jiǎndān de cāntīng, tígōng de shíwù hé yǐnliào de jiàgé yě bù guì, wéi jiārén hé suícóng de kèrén tèbié bǎoliú
dìngyì fúwùyuán (fúwù shēng/fúwùyuán)
fúwùyuán yǒu zérèn, bìng yǐ zhuānyè de tàidù fúwù wū kèrén de shípǐn hé yǐnliào de xūqiú de zérèn jiǔdiàn huò cāntīng de yuángōng, piān zhì biǎoshì, tāmen zhèngzài dàitóu nǔlì, yīnwèi zhè shì zài gěi mǎnyì shuí jiāng huì jiànjiē shòuyì de gōngsī/cāntīng kèrén yíqì,
jù liǎojiě Marsum(1994), cāntīng shì yǒu zǔzhī de shāngyè zǔzhī liánghǎo de fúwù wéi suǒyǒu kèrén wúlùn shì chīhē dìfāng huò jiànzhú wù de cāntīng.
Gēnjù Marsum(1994) yǒu jǐ zhǒng lèixíng de cānguǎn, jí:
Biǎo D'tàocān cāntīng shì yī jiàn zhuānmén shòumài shípǐn gōngnéng biǎo D'fǎnzhèng tàocān, zhè shì (tōngguò tiándiǎn cóng kāiwèi cài) zǔchéng yīgè wánzhěng de càidān hé jùtǐ, yǐ yùxiān quèdìng de jiàgé.
Kāfēi tīng huò xiǎo jiǔguǎn shì yībān de jiǔdiàn, yīgè dìfāng de chángkè cóng nǎlǐ nòng lái de zǎocān, wǔcān hé wǎncān xùnsù yòng xiāngduì piányi de jiàgé, yǒu shí chéngxiàn yǐ zìzhùcān de fāngshì jìnxíng xiāngguān de cāntīng.
Zìzhù cāntīng huò kāfēi tīng shì yīgè xiǎo cāntīng, cùjìn xiāoshòu dàngāo (gāodiǎn) de, sānmíngzhì (sānmíngzhì), kāfēi hé chá.
Shítáng shì bàngōngshì, gōngchǎng huò xuéxiào xiāngguān de cāntīng.
Cāntīng, zuòluò zài yīgè xiǎo lǚguǎn (qìchē lǚguǎn), zhè shì bùshì bǐ pǔtōng de fàn gèng jīngjì dì dìfāng. Cāntīng jiǔdiàn wèi kèrén tígōng rùzhù gāi jiǔdiàn, yěyǒu láizì wàijiè duì kèrén kāifàng.
Kèzhàn jiǔguǎn shì yóu gèrén zài chéngshì de biānyuán guǎnlǐ jiàgé piányi de cāntīng.
Pīsà diàn shì yī jiàn zhuānyè cóngshì miàntiáo hé qítā yìdàlì tèsè de xíngshì mài bǐsà, yǒu shí yě.
Tèsè cānguǎn shì yījiā cāntīng de qìfēn hé zhuāngshì wánquán shìyìngle diǎnxíng lèixíng de shíwù gōngyìng huò zhǔtí. Zhèyàng de Restoranrestoran tígōng zhōngguó, rìběn, yìndù, yìdàlì děng. Gāi fúwù shì yīgè yǒudiǎn yuānyuán nàlǐ de tèsè cài de guójiā de chéngxùle.
Familly shì cāntīng shì yīgè jiǎndān de cāntīng, tígōng de shíwù hé yǐnliào de jiàgé yě bù guì, wéi jiārén hé suícóng de kèrén tèbié bǎoliú
dìngyì fúwùyuán (fúwù shēng/fúwùyuán)
fúwùyuán yǒu zérèn, bìng yǐ zhuānyè de tàidù fúwù wū kèrén de shípǐn hé yǐnliào de xūqiú de zérèn jiǔdiàn huò cāntīng de yuángōng, piān zhì biǎoshì, tāmen zhèngzài dàitóu nǔlì, yīnwèi zhè shì zài gěi mǎnyì shuí jiāng huì jiànjiē shòuyì de gōngsī/cāntīng kèrén yíqì,
Understanding Restaurants and Waiter
Understanding Restaurant and waiter
Restaurants according Marsum Understanding (1994), the restaurant is a place or building that is organized commercially organize good service to all guests either eat and drink.
According Marsum (1994) there are several types of restaurants, namely:
Table D 'hote Restaurant is a restaurant that specialized in selling food menu table d' hote, which is a composition full menu (from appetizers through dessert) and specific, with a predetermined price anyway.
Coffee Shop or Brasserie is a restaurant that is commonly associated with the hotel, a place where regular guests get breakfast, lunch and dinner quickly with a relatively cheap price, sometimes the presentation done by way of a buffet.
Cafeteria or Café is a small restaurant that promotes the sale of cake (pastries), sandwiches (sandwiches), coffee and tea.
Canteen is a restaurant associated with the office, factory or school.
Dining Room, located on a small hotel (motel), a place that is not more economical than a regular meal. Dining Room is provided for guests staying at the hotel, but also open to guests from outside.
Inn Tavern is a restaurant with cheap prices that are managed by individuals at the edge of town.
Pizzeria is a restaurant that specialized in selling Pizza, sometimes also in the form of spaghetti and other Italian specialties.
Speciality Restaurant is a restaurant whose atmosphere and decor entirely adapted to the typical type of food served or theme. Such Restoranrestoran provide Chinese, Japanese, Indian, Italian and so on. The service is a bit much by the procedure of the country of origin where the food specials.
Familly Type Restaurant is a simple restaurant that serve food and drinks at a price not expensive, especially reserved for guests of the family and entourage
DEFINITIONS The waiter (WAITER / WAITRESS)
Waiters are employees of the hotel or restaurant which has the duty and responsibility of serving the needs of food and drinks for the guests in a professional manner, the bias is said they are spearheading the effort because it was instrumental in giving satisfaction to the guests who will indirectly benefit companies / restaurant ,
Restaurants according Marsum Understanding (1994), the restaurant is a place or building that is organized commercially organize good service to all guests either eat and drink.
According Marsum (1994) there are several types of restaurants, namely:
Table D 'hote Restaurant is a restaurant that specialized in selling food menu table d' hote, which is a composition full menu (from appetizers through dessert) and specific, with a predetermined price anyway.
Coffee Shop or Brasserie is a restaurant that is commonly associated with the hotel, a place where regular guests get breakfast, lunch and dinner quickly with a relatively cheap price, sometimes the presentation done by way of a buffet.
Cafeteria or Café is a small restaurant that promotes the sale of cake (pastries), sandwiches (sandwiches), coffee and tea.
Canteen is a restaurant associated with the office, factory or school.
Dining Room, located on a small hotel (motel), a place that is not more economical than a regular meal. Dining Room is provided for guests staying at the hotel, but also open to guests from outside.
Inn Tavern is a restaurant with cheap prices that are managed by individuals at the edge of town.
Pizzeria is a restaurant that specialized in selling Pizza, sometimes also in the form of spaghetti and other Italian specialties.
Speciality Restaurant is a restaurant whose atmosphere and decor entirely adapted to the typical type of food served or theme. Such Restoranrestoran provide Chinese, Japanese, Indian, Italian and so on. The service is a bit much by the procedure of the country of origin where the food specials.
Familly Type Restaurant is a simple restaurant that serve food and drinks at a price not expensive, especially reserved for guests of the family and entourage
DEFINITIONS The waiter (WAITER / WAITRESS)
Waiters are employees of the hotel or restaurant which has the duty and responsibility of serving the needs of food and drinks for the guests in a professional manner, the bias is said they are spearheading the effort because it was instrumental in giving satisfaction to the guests who will indirectly benefit companies / restaurant ,
Dìngyì cāntīng
Dìngyì cāntīng:
Cāntīng shì yī jiàn/dìfāng, kèrén kěyǐ gòumǎi hé xiǎngyòng shíwù hé yǐnliào, huò shuí duì shuí xūyào tā de kèrén zhǔnbèi shíwù hé yǐnliào de bùfèn.
Lèixíng cāntīng, fēnbié shì:
Cāntīng yóu jiǔdiàn guǎnlǐ
cāntīng yóu gèrén jīngyíng.
Yàngpǐn cāntīng:
HRS ōuzhōu cāntīng, cāntīng gōngyìng shípǐn hé yǐnliào,fariasi wánzhěng de càidān, yǒu qí zìshēn de jiàgé, kèrén kěyǐ xuǎnzé tígōng lìng tā mǎnyì de càidān.
Kè fàn cāntīng, yīgè cāntīng, gōngyìng yīgè ruǎnjiàn bāo de jiàgé yǐjīng shèzhì wánbì, càidān shì yǒuxiàn de.
Kāfēi tīng shì yī jiàn cāntīng, dàzhì yǒu dihotel tā yǐ hélǐ de jiàgé xùnsù tígōng zǎocān/zhōngcān/wǎncān de càidān.
Shítáng shì yīgè xiǎo shāngdiàn, zhuānmén shòumài dàngāo, chúle alkhohol hē jǐ bēi.
Shítáng shì yīgè cāntīng, chūshòu shípǐn hé yǐnliào zhōng de mǒu yīgè dìfāng (bāokuò gōnggòng)
ōushì cāntīng shì yī jiàn cāntīng, tígōng gèng duō de ōulù shì càidān huò xuǎnxiàng. (Tígōng jīngxīn fúwù/zìmìng bùfán/háohuá xíng)
cāntīng wèiwū jiǔdiàn nèi de cāntīng shì zhèngguī de.
Yèzǒnghuì shì zhè shì bàngwǎn kāile yījiā cānguǎn.
Jiǔbā shì yǔnxǔ chūshòu yǐnliào hé xiǎochī beralkhohol yī jiàn cāntīng.
Yīng páiliè cāntīng de shì qìfēn shí yào kǎolǜ de yīnsù:
Gèrén wàiguān yuángōng (yuángōng de gèrén xíngxiàng)
zhuāngshì (zhuāngshì/xiǎnshìqì)
zhàomíng (dēngshì)
yīnyuè
miáozhǔn jù (shìtú)
cāntīng jiājù
cāntīng jiājù bāokuò:
Biǎo (kè zhuō), kě fēn wéi 2 gè, fēnbié shì: Biǎo jǔxíng hé fāngxíng biǎo.
Zhǔxí (zhǔxí)
cè chēng, zhè shì yòng lái bǎ shíwù zhīqián tā bèi shūsòng dào kāfēi biǎo de biǎo.
Gài li dōng biǎo (xiǎo chē), tōngcháng yóu cāntīng chuánzhǎng yòng lái zài kèrén miànqián chǔlǐ shíwù.
Cāntīng shì yī jiàn/dìfāng, kèrén kěyǐ gòumǎi hé xiǎngyòng shíwù hé yǐnliào, huò shuí duì shuí xūyào tā de kèrén zhǔnbèi shíwù hé yǐnliào de bùfèn.
Lèixíng cāntīng, fēnbié shì:
Cāntīng yóu jiǔdiàn guǎnlǐ
cāntīng yóu gèrén jīngyíng.
Yàngpǐn cāntīng:
HRS ōuzhōu cāntīng, cāntīng gōngyìng shípǐn hé yǐnliào,fariasi wánzhěng de càidān, yǒu qí zìshēn de jiàgé, kèrén kěyǐ xuǎnzé tígōng lìng tā mǎnyì de càidān.
Kè fàn cāntīng, yīgè cāntīng, gōngyìng yīgè ruǎnjiàn bāo de jiàgé yǐjīng shèzhì wánbì, càidān shì yǒuxiàn de.
Kāfēi tīng shì yī jiàn cāntīng, dàzhì yǒu dihotel tā yǐ hélǐ de jiàgé xùnsù tígōng zǎocān/zhōngcān/wǎncān de càidān.
Shítáng shì yīgè xiǎo shāngdiàn, zhuānmén shòumài dàngāo, chúle alkhohol hē jǐ bēi.
Shítáng shì yīgè cāntīng, chūshòu shípǐn hé yǐnliào zhōng de mǒu yīgè dìfāng (bāokuò gōnggòng)
ōushì cāntīng shì yī jiàn cāntīng, tígōng gèng duō de ōulù shì càidān huò xuǎnxiàng. (Tígōng jīngxīn fúwù/zìmìng bùfán/háohuá xíng)
cāntīng wèiwū jiǔdiàn nèi de cāntīng shì zhèngguī de.
Yèzǒnghuì shì zhè shì bàngwǎn kāile yījiā cānguǎn.
Jiǔbā shì yǔnxǔ chūshòu yǐnliào hé xiǎochī beralkhohol yī jiàn cāntīng.
Yīng páiliè cāntīng de shì qìfēn shí yào kǎolǜ de yīnsù:
Gèrén wàiguān yuángōng (yuángōng de gèrén xíngxiàng)
zhuāngshì (zhuāngshì/xiǎnshìqì)
zhàomíng (dēngshì)
yīnyuè
miáozhǔn jù (shìtú)
cāntīng jiājù
cāntīng jiājù bāokuò:
Biǎo (kè zhuō), kě fēn wéi 2 gè, fēnbié shì: Biǎo jǔxíng hé fāngxíng biǎo.
Zhǔxí (zhǔxí)
cè chēng, zhè shì yòng lái bǎ shíwù zhīqián tā bèi shūsòng dào kāfēi biǎo de biǎo.
Gài li dōng biǎo (xiǎo chē), tōngcháng yóu cāntīng chuánzhǎng yòng lái zài kèrén miànqián chǔlǐ shíwù.
definisi restaurant
Defini Restaurant:
Restaurant is a room / place where guests can purchase and enjoy food and drink or a section who prepare food and drinks for guests who require it.
Types Restaurant, namely:
Restaurant managed by Hotel
Restaurant run by individuals.
Sample Restaurant:
A'la carte restaurant, a restaurant that serves food and drinks with fariasi full menu and has its own price, guests may choose the menu provided to his satisfaction.
Table d'hote restaurant, a restaurant that serves one package price is already set and the menu is limited.
The coffee shop is a restaurant that generally there dihotel which provides a menu of breakfast / lunch / dinner quickly at reasonable prices.
Cafeteria is a small shop that specialized in selling cake and a few drinks except alkhohol.
Canteen is a restaurant that sells food and drinks in a certain place (including public)
Continental restaurant is a restaurant that provides a more continental menu or option. (Providing elaborate services / pretentious / luxury)
Dining room is a restaurant located within the hotel is formal.
Night club is a restaurant that was opened towards evening.
Pub is a restaurant that is allowed to sell drinks and snacks beralkhohol.
Factors that should be taken into consideration when arranging the room atmosphere of the restaurant:
Personal Appearance staff (personal appearance of the staff)
Decoration (décor / display)
Lighting (Lighting)
music
Sights (view)
Restaurant Furniture
Restaurant furniture consists of:
Tables (guest table) that can be divided into 2, namely: table Rectangular and Square table.
Chair (chair)
Side stand, which is a table that is used to put the food before it is delivered to the coffee table.
Gueridon table (trolley), usually used by the restaurant captain to process food in front of guests.
Restaurant is a room / place where guests can purchase and enjoy food and drink or a section who prepare food and drinks for guests who require it.
Types Restaurant, namely:
Restaurant managed by Hotel
Restaurant run by individuals.
Sample Restaurant:
A'la carte restaurant, a restaurant that serves food and drinks with fariasi full menu and has its own price, guests may choose the menu provided to his satisfaction.
Table d'hote restaurant, a restaurant that serves one package price is already set and the menu is limited.
The coffee shop is a restaurant that generally there dihotel which provides a menu of breakfast / lunch / dinner quickly at reasonable prices.
Cafeteria is a small shop that specialized in selling cake and a few drinks except alkhohol.
Canteen is a restaurant that sells food and drinks in a certain place (including public)
Continental restaurant is a restaurant that provides a more continental menu or option. (Providing elaborate services / pretentious / luxury)
Dining room is a restaurant located within the hotel is formal.
Night club is a restaurant that was opened towards evening.
Pub is a restaurant that is allowed to sell drinks and snacks beralkhohol.
Factors that should be taken into consideration when arranging the room atmosphere of the restaurant:
Personal Appearance staff (personal appearance of the staff)
Decoration (décor / display)
Lighting (Lighting)
music
Sights (view)
Restaurant Furniture
Restaurant furniture consists of:
Tables (guest table) that can be divided into 2, namely: table Rectangular and Square table.
Chair (chair)
Side stand, which is a table that is used to put the food before it is delivered to the coffee table.
Gueridon table (trolley), usually used by the restaurant captain to process food in front of guests.
Langganan:
Postingan (Atom)