MODULE 1.1

it is a vast, encompassing every type of food service operation that provides meals to people away from their homes.

(a)  

it includes businesses, institutions and companies that provide activities and services that involve preparing, presenting and serving food and beverages.

(a)  

it is a food service establishment that operates with the aim of earning a profit. Foodservice operations that compete in a free market and are open to all customers. Designed to earn revenues in excess of expenses so as to provide a financial return to investors and owners.

(a)  

food service establishment that are operation set up within a specific kind of institution to serve specific type of clientele.

(a)  

It is a food outlet that serves food and beverages to dine-in customers as differentiated from those being served in take-out counters or vending machines.

(a)  

It is a type of dine-in restaurant that's a casual dining outlet that cater to people “on the go” such that most items served are short orders.

(a)  

It is a type of dine-in restaurant that are usually designed for the elite market and they serve special dishes of superior quality, often with the elegance of wine service and sometimes table side preparation and gueridon service.

(a)  

It is a type of dine-in restaurant that are meant for people with low meal budget. It serves value meals that are usually displayed in fast food counters.

 

(a)  

Restaurant Layout:

for large restaurants with seating capacity of more than 100, and the orders come in big volume, it will be advisable to divide the dining area into stations with each stations installed with 7 to 15 tables and about 30-50 seats.  Each table must be given specific number for easy identification.

(a)  

Restaurant Layout:

restaurants serving drinks are advised to set up a bar counter where drink orders are placed and prepared. The bar area shall be equipped with a counter where various wines and drinks are displayed. The bar is manned by a bartender (if there are mixed drinks available) or a bar waiter who is in charge of drink preparation and dispatching. If there is a large volume of drink orders, a bar boy may also be assigned to assist the bartender.

(a)