TYPES OF RESTAURANTS

                 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 "local"
food are simply called restaurants, while restaurants selling food of
foreign origin are called accordingly, for example, a Chinese
restaurant and a French restaurant.

• Cafeterias

• Fast-Food Restaurants

• Casual Restaurants

• Fast Casual-Dining Restaurants

• Other Restaurants

               i) Café 

               ii) Coffeehouse      

               iii) Pub             

               iv) Bistros and Brasserie             

               v) Family Style               

               vi) BYO Restaurant              

               vii) Delicatessens Restaurant               

               viii) Ethnic Restaurants               

               ix) Destination Restaurants

 Cafeterias

                        A cafeteria is a restaurant serving mostly cooked ready to

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 of food of their own choice.

In some establishments, a few items such as steaks may be ordered

specially prepared rare, medium and well done from the attendants.

The patron waits for those items to be prepared or is given a number

and they are brought to the table. Beverages may be filled from selfservice

dispensers or ordered from the attendants. At the end of the

line a cashier rings up the purchases. At some self-service

cafeterias, purchases are priced by weight, rather than by individual

item.

                         The trays filled with selected items of food are taken to a

table to eat. Institutional cafeterias may have common tables, but

upscale cafeterias provide individual tables as in sit-down

restaurants. Upscale cafeterias have traditional cutlery and crockery,

and some have servers to carry the trays from the line to the patrons'

tables, and/ or bus the empty trays and used dishes.

Cafeterias have a wider variety of prepared foods. For

example, it may have a variety of roasts (beef, ham, turkey) ready for

carving by a server, as well as other cooked entrées, rather than

simply an offering of hamburgers or fried chicken.

Fast-Food Restaurants

                            Fast-food restaurants emphasize speed of service and low

cost over all other considerations. A common feature of newer fastfood

restaurants that distinguishes them from traditional cafeteria is

a lack of cutlery or crockery; the customer is expected to eat the food

directly from the disposable container it was served in using their

fingers.

          There are various types of fast-food restaurant:

· one collects food from a counter and pays, then sits

down and starts eating (as in a self-service restaurant or

cafeteria); sub-varieties:

· one collects ready portions

· one serves oneself from containers

· one is served at the counter

· a special procedure is that one first pays at the cash

desk, collects a coupon and then goes to the food

counter, where one gets the food in exchange for the

coupon.

· one orders at the counter; after preparation the food is

brought to one's table; paying may be on ordering or

after eating.

· a drive-through is a type of fast-food restaurant without

seating; diners receive their food in their cars and drive

away to eat

Most fast-food restaurants offer take-out: ready-to-eat hot

food in disposable packaging for the customer to eat off-site.

Casual Restaurants

                           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 of a market segment between fast

food establishments and fine dining restaurants.

Fast Casual-Dining Restaurants

                          A fast casual restaurant is similar to a fast-food restaurant in

that it does not offer full table service, but promises a somewhat

higher quality of food and atmosphere. Average prices charged are

higher than fast-food prices and non-disposable plates and cutlery

are usually offered. This category is a growing concept that fills the

space between fast food and casual dining.

Counter service accompanied by handmade food (often

visible via an open kitchen) is typical. Alcohol may be served. 

  Many fast casual-dining restaurants are marketed as health conscious:

                           healthful items may have a larger number of items than

normal portion of the menu and high-quality ingredients such as free range

chicken and freshly made salsas may be advertised. Overall,

the quality of the food is presented as a much higher class than

conventional factory-made fast food. An obvious ethnic theme may

or may not be present in the menu.

Other Restaurants

                   Most of these establishments can be considered sub types of

fast casual-dining restaurants or casual-dining restaurants.

i) Café

                   Cafés and coffee shops are informal restaurants offering a

range of hot meals and made-to-order sandwiches. Cafés

offer table service. Many cafés are open for breakfast and

serve full hot breakfasts. In some areas, cafés offer outdoor

seating.

ii) 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.

iii) Pub

                    A pub (short for public house) is a bar that serves simple food

fare. Traditionally, pubs were primarily drinking

establishments with food in a decidedly secondary position,

whereas the modern pub business relies on food as well, to

the point where gas tropubs are known for their high-quality

pub food. A typical pub has a large selection of beers and

ales on tap.

iv) Bistros and Brasserie

                          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.

casual-dining restaurant with a European-influenced menu or

a café with a larger menu of food.

v) 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. More common in

the 19th and early 20th century, they can still be found in

rural communities, or as theme restaurants, or in vacation

lodges. There is no menu to choose from; rather food is

brought out in courses, usually with communal serving

dishes, like at a family meal. Typical examples can include

crabho uses, German-style beer halls, BBQ restaurants,

hunting lodges, etc. Some normal restaurants will mix

elements of family style, such as a table salad or bread bowl

that is included as part of the meal.

vi) BYO Restaurant

                          BYO Restaurant are restaurants and bistros which do not

have a liquor license.

vii) Delicatessens Restaurant

                           Restaurants offering foods intended for immediate

consumption. The main product line is normally luncheon

meats and cheeses. They may offer sandwiches, soups, and

salads as well. Most foods are precooked prior to delivery.

Preparation of food products is generally simple and only

involves one or two steps.

viii) Ethnic Restaurants

                           They range from quick-service to upscale. Their menus

usually include ethnic dishes and / or authentic ethnic foods.

Specialize in a particular multicultural cuisine not specifically

accommodated by any other listed categories. Example:

Asian Cuisine, Chinese cuisine, Indian Cuisine, American

Cuisine etc.

ix) Destination Restaurants

                           A destination restaurant is one that has a strong enough

appeal to draw customers from beyond its community.

Example: Michelin Guide 3-star restaurant in Europe, which

according to the restaurant guides is "worthy of a journey”.

Types of catering establishment

Various catering establishments are categorised by the 
nature of the demands they meet. The following are some of the 
catering establishments. 

• Restaurant
• Transport Catering
• Airline Catering
• Railway Catering
• Ship Catering
• Surface Catering
• Outdoor Catering
• Retail Store Catering
• Club Catering
• Welfare Catering
• Industrial Catering
• Leisure-Linked Catering

Restaurant
A restaurant is an establishment that serves the customers 
with prepared food and beverages to order, to be consumed on the 
premises. The term covers a multiplicity of venues and a diversity of 
styles of cuisine. Restaurants are sometimes also a feature of a 
larger complex, typically a hotel, where the dining amenities are 
provided for the convenience of the residents and for the hotel to 
maximize their potential revenue. Such restaurants are often open to 
non-residents also. 
Transport Catering
The provision of food and beverages to passengers, before, 
during and after a journey on trains, aircraft and ships and in buses 
or private vehicles is termed as transport catering. These services 
may also be utilised by the general public, who are in the vicinity of a 
transport catering unit. The major forms of modern day transport 
catering are airline-catering, railways catering, ship catering and 
surface catering in coaches or buses which operate on long distance 
routes. 
Airline Catering
Catering to airline passengers on board the air craft, 
as well as at restaurants situated at airport terminals is 
termed as airline catering. Modern airports have a variety of 
food and beverage outlets to cater to the increasing number 
of air passengers. Catering to passengers en route i s 
normally contracted out to a flight catering unit of a reputed 
hotel or to a catering contractor or to the catering unit 
operated by the airline itself as an independent entity. 
Railway Catering
Catering to railway passengers both during the 
journey as well as during halts at different railway stations is 
called railway catering. Travelling by train for long distances 
can be very tiring; hence a constant supply of a variety of 
refreshment choices helps to make the journey less tedious. 
On-board meal services are also provided on long distance 
trains. 
Ship Catering
Ship catering is catering to cargo crew and passenger 
ship passengers. Ships have kitchens and restaurants on 
board. The quality of service and facilities offered depends on 
the class of the ship and the price the passengers are willing 
to pay. There are cruises to suit every pocket. They range 
from room service and cocktail bars to speciality dining 
restaurants. 
Surface Catering
Catering to passengers traveling by surface transport 
such as buses and private vehicles is called surface catering. 
These eating establishments are normally located around a 
bus terminus or on highways. They may be either 
government run restaurants, or privately owned 
establishments. Of late there has been a growing popularity 
of Punjabi style eateries called dhabas on the highways. 
Outdoor Catering
This catering includes the provision of food and drink away 
from home base and suppliers. The venue is left to the peoples' 
choice. Hotels, restaurants and catering contractors meet this 
growing demand. The type of food and set up depends entirely on 
the price agreed upon. Outdoor catering includes catering for 
functions such as marriages, parties and conventions. 

Retail Store Catering
Some retail stores, apart from carrying on their primary 
activity of retailing their own wares, provide catering as an additional 
facility. This type of catering evolved when large departmental stores 
wished to provide food and beverages to their customers as a part of 
their retailing concept. It is inconvenient and time consuming for 
customers to take a break from shopping, to have some 
refreshments at a different location. Thus arouse the need for some 
sort of a dining facility in the retail store itself. This style of catering is 
becoming more popular and varied nowadays. 
Club Catering
Club catering refers to the provision of food and beverages to 
a restricted member clientele. Some examples of clubs for people 
with similar interests are turf clubs, golf clubs, cricket clubs etc. The 
service and food in these clubs tend to be of a fairly good standard 
and are economically priced. 
Night clubs are usually situated in large cities that have an 
affluent urban population. They offer entertainment with good food 
and expensive drinks. 
Welfare Catering
The provision of food and beverages to people to fulfil a 
social obligation, determined by a recognised authority, is known as 
welfare catering. This grew out of the welfare state concept, 
prevalent in western countries. It includes catering in hospitals, 
schools, colleges, the armed forces and prisons. 
Industrial Catering
The provision of food and beverages to 'people at work,' in 
industries and factories at highly subsidised rates is called industrial 
catering. It is based on the assumption that better fed employees at 
concessional rates are happy and more productive. Catering for a 
large workforce may be undertaken by the management itself, or 
may be contracted out to professional caterers. Depending on the 
choice of the menu suggested by the management, catering 
contractors undertake to feed the workforce for a fixed period of time 
at a predetermined price. 
Leisure-Linked Catering
This type of catering refers to the provision of food and 
beverages to people engaged in 'rest and recreation' activities. This 
includes sale of food and beverages through different stalls and 
kiosks at exhibitions, theme parks, galleries and theatres. The 
increase in the availability of leisure time and a large disposable 
income for leisure activities has made it a very profitable form of 
catering.

TYPES OF SERVICE

• English Service
• French Service 
• Silver Service
• American Service
• Cafeteria Service
• Counter Service
• Grill Room Service
• Room Service
• Buffet Service
• Russian Service
• Gueridon Service
• Breakfast Service                                                                                                                                                                                                                                                                                                    

English Service: Often referred to as the "Host Service" because the host plays an active role in the service. Food is brought on platters by the waiter and is shown to the host for approval. The waiter then places the platters on the tables. The host either portions the food into the guest plates directly or portions the food and allows the waiter to serve. For replenishment of guest food the waiter may then take the dishes around for guests to help themselves or be served by the waiter. 

French Services: It is a very personalized service. Food is brought from the kitchen in dishes and salvers, which are placed directly on the table. The plates are kept near the dish and the guests help themselves. 

Silver Service: The table is set for hors d'oeuvres, soup, main courses and sweet dish in sterling silverware. The food is portioned into silver platters at the kitchen itself which are placed at the sideboard with burners or hot plates to keep the food warm in the restaurant. Plates are placed before the guest. The waiter then picks the platter from the hot plate and presents the dish to the host for approval. He serves each guest using a service spoon and fork. All food is presented in silver dishes with elaborate dressing. 

American Service: The American service is a pre-plated service which means that the food is served into the guest's plate in the kitchen itself and brought to the guest. The portion is predetermined by the kitchen and the accompaniments served with the dish balance the entire presentation in terms of nutrition and color. This type of service is commonly used in a coffee shop where service is required to be fast. 

Cafeteria Service: This service exists normally in industrial canteens, colleges, hospitals or hotel cafeterias. To facilitate quick service, the menu is fixed and is displayed on large boards. The guest may have to buy coupons in advance, present them to the counter waiter who then serves the desired item. Sometimes food is displayed behind the counter and the guests may indicate their choice to the counter attendant. The food is served pre-plated and the cutlery is handed directly to the guest. Guests may then sit at tables and chairs provided by the establishment. Sometimes high tables are provided where guests can stand and eat. 

Counter Service: (Snack-bar Service) Tall stools are placed along a counter so that the guest may eat the food at the counter itself. In better establishments, the covers are laid out on the counter itself. Food is either displayed behind the counter for the guests to choose from, or is listed on a menu card or common black board. 

Grill Room Service: In this form of service various meats are grilled in front of the guest. The meats may be displayed behind a glass partition or well decorated counter so that the guest can select his exact cut of meat. The food comes pre-plated. 

Room Service: It implies serving of food and beverage in guest rooms of hotels. Small orders are served in trays. Major means are taken to the room on trolleys. The guest places his order with the room service order taker. The waiter receives the order and transmits the same to the kitchen. In the meanwhile he prepares his tray or trolley. He then goes to the cashier to have a cheque prepared to take along with the food order for the guests' signature or payment. Usually clearance of soiled dishes from the room is done after half an hour or an hour. However, the guest can telephone Room Service for the clearance as and when he has finished with the meal. 

Buffet Service: A self-service where food is displayed on tables. The guest takes his plate from a stack at the end of each table or requests the waiter behind the buffet table to serve him. 

For sit-down buffet service, tables are laid with crockery and cutlery as in a restaurant. The guest may serve himself at the buffet table and return to eat at the guest table laid out. The waiter may serve a few courses like the appetizer and soup at the table. 

Russian Service: An elaborate silver service much on the lines of French service except that the food is portioned and carved by the waiter at the gueridon trolley in the restaurant in full view of the guests. Display and presentation are a major part of this service. The principle involved is to have whole joints, poultry, game and fish elaborately dressed and garnished, presented to guests and carved and portioned by the waiter. 

Gueridon Service: This is a service where a dish comes partially prepared from the kitchen to be completed in the restaurant by the waiter or, when a complete meal is cooked at the table-side in the restaurant. The cooking is done on a gueridon trolley which is a mobile trolley with a gas cylinder and burners. The waiter plays a prominent part, as he is required to fillet, carve, flambé and prepare the food with showmanship. The waiter has to have considerable dexterity and skill. 


Breakfast Services: 

There are basically two types of breakfast offered in hotels and restaurants. The Continental Breakfast and the English Breakfast. The Continental Breakfast originated in Europe. It is a light meal as the Europeans normally have a heavy mid-day meal. The English breakfast is heavy and is a major meal of the day. A traditional English breakfast runs into six or seven courses. 

Continental Breakfast 

Consists of bread rolls or toast with jam, honey, or marmalade and rounded off with tea or coffee. Better hotels may serve brioches and croissants. The cover layout consists of 

(a) A side plate and a side knife 
(b) A butter dish and a butter knife on a quarter plate 
(c) A tea cup and saucer with a teaspoon 
(d) A sugar pot with tongs 
(e) A bread boat or toast rack 
(f) Serviette 
(g) Jam, marmalade and honey pots 

Note: There are variations to the Continental Breakfast. Cafe com- plate refers to Continental Breakfast with coffee (or tea) while cafe simple refers to just coffee or tea with nothing to eat. 


English Breakfast: 

Is more elaborate and offers a choice of juices (or fresh or stewed fruits), cereals, fish course, choice of eggs, meat course, toast with jam, marmalade or honey, and finally, tea or coffee. The cover consists of : 

(a) A side plate and a side knife 
(b) A butter dish and a butter knife on a quarter plate 
(c) A tea cup and saucer with a teaspoon 
(d) A sugar pot (a tongs, if there are sugar cubes) 
(e) A cruet set 
(/) A fish knife and fish fork 
(g) Dinner knife and fork 
(h) Jam, marmalade and honey 
(i) Dessert spoon and fork 
(j) Serviette 

Types of menu

1. "a la carte"

.2. Table d' hote.

3. Prix fixé.

A La Carte = means literally 'from the card'. This is usually a menu with much more choice (15 - 20 dishes of starter/main/desert), and you don't have to have three or more courses, you can chose a main only if you want. The price is usually by the meal, rather than a fixed price as with table d'hote

Table d'hote = a menu with multiple courses, but only a few choices (e.g. 3 starters, 3 mains, 3 deserts), usually charged at a fixed price.

 prix fixe =  A prix fixe menu is simply a collection of pre-determined items presented as a multi course meal at a set price. à prix fixe is the set meal provided by a restaurant, as opposed to the menu à la carte. With the former, a limited choice of 2 or 3 courses is offered at a set price, in the latter each dish on a much longer list has its own price, and you compose your own meal. This is invariably more expensive.

French classical menu

Hors d'oeuvre- Appetizer 

Potage- Soup 

Oeuf - Egg dish

 farineux - Pasta and rice

 Poisson- Fish dish

 Entrée- First Meat Course

 Sorbet- Rest course 

Relevé - Second Meat Course

Rôti- Roast Dish

Legume - Vegetables 

Salade - Salad 

Buffet froid - Cold Buffet 

Fromage- Cheese

 Entremets- Sweets 

Savoureux - Savoury 

Desserts- Fruits and Nuts 

Coffee or Tea

Hotel Definition

It's providing lodging, meals, and other guest services