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)  

Restaurant Layout:

restaurants serving buffet or fast foods or counter items usually set up a specific place for food display. This counter is manned by food dispatchers who must be in complete uniform, including hair net/cap, apron and gloves.

(a)  

Restaurant Layout:

the food from kitchen must be dispatched through a window counter so that waiters need not go to the kitchen to pick up and assemble orders. A food dispatcher is assigned to handle the dispatching of orders.

(a)  

Restaurant Layout:

this is the area where the cashier is seated to attend bill settlements. It must be equipped wit a cash register or the Point of Sales system (POS), bill forms and receipts and other paraphernalia for cashiering. There must also be a chute for placing bills for each table so that it is easy to retrieve bills for settlements.

(a)  

Restaurant Layout:

It is placed inside the kitchen. However there must be a window counter where soiled dishes will be placed by waiters without having to enter the kitchen. Washed, cleaned wares will also be picked up from this counter.

(a)  

Restaurant Layout:

this area is the place where preparations for the service are undertaken. The station is equipped with a sideboard or cabinet with drawers for placing the par stock of supplies, cutleries, condiments and service equipment to be used for set up and service.

(a)  

Restaurant Layout:

It must be located at the back adjacent to the dining area so that dispatching of orders will be faster and more efficient.

(a)  

It is a type of commercial food service operation which literally “stand alone” meaning apart from other hospitality establishment. It is the 1 largest most common and best known category.

(a)  

It is a type of commercial food service operation that are operations set-up within a specific kind of institution to serve a specific type of clientele.

 

(a)  

Also known as fast food restaurant

(a)  

Stand Alone Restaurant:

Characterize by customer self-service. Patrons move along in line where customers choose a wide variety of hot and cold food which is already pre-packed and drinks are self-service.

(a)  

Stand Alone Restaurant:

Hot and Cold Foods, characterized by eat all you can for a fixed price. Price ranges from moderate to expensive. A long table or counter on which selection of varied foods are attractively displayed on platter, bowl and chaffing dish.

(a)  

Stand Alone Restaurant:

A restaurant designed around a particular theme such that the theme is used or reflected in very element of establishment’s ambiance. Often the restaurant is a part of chain, having themes such as periods in history, famous movies, or famous character.

 

(a)  

Stand Alone Restaurant:

Restaurants specializes in food associated with a particular culture or cuisine. Many owned by families of specific cultural heritage (Chinese, Japanese, Mexican or Korean)

 

(a)  

Stand Alone Restaurant:

offer light food menus and an extensive alcoholic and non-alcoholic beverages.

 

(a)  

Stand Alone Restaurant:

Emphasize high quality foods, expertly prepared and professionally served. Mostly independent establishments serving expensive to very expensive gourmet food and wines with impeccable service. Some are open only for dinner and require advance reservations.

 

(a)  

Stand Alone Restaurant:

A shorthand term used to refer to food and beverage operations located at the top floor of hotel or other tall buildings where there is a particular view.

 

(a)  

Stand Alone Restaurant:

providing food prepared and package for service by an airline crew during a flight

 

(a)  

Stand Alone Restaurant:

Revolves around a particular category of menu items or specialty. Can be either independent restaurants or a chain. Features food of a particular type such as pancakes, seafoods, chicken, vegetables, steaks etc.

 

(a)  

Stand Alone Restaurant:

Provide food service in membership establishment known as clubs.

 

(a)  

Stand Alone Restaurant:

A traditionally American restaurant reflective of the 1950’s in terms of décor and menu. Diner offers inexpensive to moderate American food for breakfast, lunch, and dinner.

 

(a)  

Stand Alone Restaurant:

Establishment serving over the counter, made to order sandwiches, and a wide variety of meats and cheeses. Some deli feature a mini mart selling gourmet food items.

 

(a)  

Stand Alone Restaurant:

Chain-operated, franchised or independent establishment offering a variety of coffee and limited selection of pastries and sandwiches.

 

(a)  

Stand Alone Restaurant:

Specialty outlets offering multiple variety of ice cream, frozen yogurt, specialty cakes, and shakes. Offer table or counter service.

 

(a)  

Stand Alone Restaurant:

Prevailing customer base are families. Most offer moderately price food, table service (but some provide buffet), large seating capacity and are either chain-operated or franchises.

 

(a)  

Stand Alone Restaurant:

prepares food for consumption off premises.

 

(a)  

Stand Alone Restaurant:

A customer can drive a vehicle to a window to obtain and pay for the food without leaving the vehicle.

 

(a)  

Stand Alone Restaurant:

Restaurant that have a common ownership.

 

(a)  

Stand Alone Restaurant:

Preparing and serving foods to group of people gathered for a specific purpose such as a meeting and wedding.

 

(a)  

Stand Alone Restaurant:

customers are seated and served at tables.

 

(a)  

Institutional:

Foodservice option in educational institutions. Can either be owned by the school or contracted out to operators.

 

(a)  

Institutional:

Meals options for staff of an office or building.

 

(a)  

Institutional:

Foodservice option situated in military establishment.

 

(a)  

Institutional:

foodservice option in medical establishments and institutions.

 

(a)  

Institutional:

foodservice found in amusement center and parks.

 

(a)  

Institutional:

Found in bus terminals, cruise ships, trains.

 

(a)  

Institutional:

Fond inside jails for prisoners and staff.

 

(a)  

Institutional:

Upscale food choices in elegant setting for executives and corporate clents.

 

(a)