DESCRIPTION OF RESTAURANT

What is a restaurant? Let's define it first as an establishment serving food and drinks. So called as such, generally operate in the hours of lunch and dinner, while those specialize in the service of breakfast cafes are labeled. The food prices are according to the category of establishment, which varies depending on where is situated, the comfort of their facilities and quality service. There are a number of intermediate categories, from the humblest inn which serves a menu, or a series food only for a fixed price and communal tables to the most luxurious a la carte restaurant, where customer chooses the menu and paid according to the service and the quality of the food it consumes. The classic restaurant is run by a team of porters or waiters, to the orders of a Maitre, which is the officer or chief. This greets customers, understand everything that happens at the tables, runs the service and he served for special occasions. In contrast to this restaurant we will see different and categories. Origin of Restaurants In antiquity, the churches and monasteries were by customs house and feed travelers accepting some gifts in return. This situation was exploited by traders of the time for create specialized in selling food and drinks. In Egypt also during this period were the lodges, where rooms and meals offered travelers who stopped their caravans. In the early modern era in 1658, the carriages were introduced in England, prompting this transportation development boom of the inns and taverns. The term restaurant is of French origin and was first used in Paris, the designation with the name of an establishment founded around 1765, which served drinks and meals are worse as some distinction to the inns, taverns and eating houses. Its success was immediate and numerous restaurants were opened. Were served by waiters and stewards who had left their jobs. After of the French Revolution in 1789, the bankrupt aristocracy, could not maintain its many servants, and many servants unemployed founded or joined this new type of eatery that emerged in large numbers. In other countries, the restaurant, as we know it today, dates from the last decades of the nineteenth century when small establishments, with this name began to compete with hotels offering hearty meals, elegantly served and must be reasonable. In London the first restaurant opened in 1873. In Spain and other Spanish-speaking countries, also began spreading the restaurant name as a type of establishment that is devoted in particular to serve meals. Today the word FONDA appoints a restaurant, usually very modest. The taverns came to America with the colonists. 1 How do you classify the restaurants? Like hotels, restaurants also are ranked based on several concepts: Facilities, services, menu, etc.., Being the service of the waiters at the tables one of the criteria valued. Many countries have regulations and classification standards for restaurants, then point out a summary of the basic requirements taken as parameters to classify restaurants international level. · Restaurants luxury (five forks) Such establishments must have an effective organization, governed by rules and procedures and have internal and external policies for management. The restaurants of this type are usually decorated with fine wood, tables and chairs should be in keeping with the decor, carpets of very good quality, music (live or environmental) should be smooth, lights (bulbs and lamps) should be adjustable and air conditioning must be controlled by thermostat. Food and beverages are obliged to be of the broad quality, hygiene must reign in all areas: forehead, salted, kitchen, bathrooms and, finally, the staff must be properly uniformed. The service staff in addition to being trained for each function should be trained periodically to ensure efficient service and elegant. You must have: · Entry for independent customer service staff. · Cloakroom and lobby or waiting room. · Dining with a surface according to its capacity. • Telephone in isolated cubicles and a cordless phone for customer service. • Air conditioning. · Services health with luxury amenities, separate for ladies and gentlemen. · Decoration in harmony with the rank of the establishment. · Buffet cold at the sight in the dining room (optional). • Accessories diverse: for flaming car, side tables, cubrefuentes. Equipped kitchen with storeroom, cellar, cold room, pantry, office, ovens, grill, fish and meat grill, sink, exhaust fumes and odors. Charter a variety of dishes of national and international cuisine and extensive wine list modified periodically. · Personal properly uniformed. · Cutlery stainless steel or silver. · Living and Dining Area where tables are located to service customers. The dining room is divided by seasons or ranges for ease of service and a waiter named by each station (or server-level commander floor), each server would have an assistant or as prescribed by the administration. · Bar service The restaurants of luxury hotels need not have a bar inside the room service, as hotels have lounge and bars close to them, where guests and customers who are not staying at the hotel can expect to take some drinks. In this case have a bar service is usually located in the lobby of Office or in the kitchen, thus avoiding noise that can disturb guests in this bar do not have access customers, of course since it is exclusively for passing drinks to waiters in the restaurant or Room Service (Room Service). · Bathrooms Services or toilets should be at one end of the hall The ideal is to have a common gateway, both for the ladies, as for the knights. This door should be given access to a small room where are the two doors of the toilets. · Salons private You can use part of a quiet room separate modality is used more every day by the customers of restaurants. It is recommended that this be separated from the main room by a curtain or sliding door for privacy. · Area of ​​smokers and nonsmokers Occasionally, the hall is divided into two areas for these purposes. Generally, non-smoking area is small and cozy and to divide it takes into account the air flow, the location of the exhaust and air flow when the restaurant is not air conditioned.