Restaurant service in tourism

Content

Introduction______________________________________________________________3

Restaurant_______________________________________________________________4

Market of restaurant services________________________________________________4

Choosing a restaurant location_______________________________________________5

Menu___________________________________________________________________6

Types of restaurants_______________________________________________________6

Conclusion______________________________________________________________20

Literature_______________________________________________________________21 
 
 
 
 
 
 
 
 
 
 
 
 

Introduction

     In the process of tourist service restaurant business is particularly important, acquiring a number of specific features, which makes the business component of the tourism industry.

     Catering creates the conditions for achieving the social objectives of tourism development. People need not only to the saturation of food, but also in communion with each other. Restaurants - one of the few places on earth where they work all of our senses, causing a general feeling of pleasure.

     The success of the restaurant depends on many factors, starting from the formulation of the general philosophy of this business to the control over how this philosophy is actually implemented. 

     The philosophy of the restaurant business is a common approach to doing business the owner /director, expressing the ethical and moral values ​​that reflect the essence of the company. 

     The official mission is the formal presentation of the main ideas that leadership is trying to implement, that for which the company was created and what makes it different from others. 
 
 
 
 
 
 
 
 
 
 

Restaurant

    A restaurant prepares and serves food, drink and dessert to customers in return for money. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of the main chef's cuisines and service models.

    While inns and taverns were known from antiquity, these were establishments aimed at travelers, and in general locals would rarely eat there. Modern restaurants are dedicated to the serving of food, where specific dishes are ordered by guests and are prepared to their request. Such establishments are not known to have appeared until the 11th century in China and not until the 18th century in Europe.

      A restaurant owner is called a restaurateur; both words derive from the French verbrestaurer, meaning "to restore". Professional artisans of cooking are called chefs, while preparation staff and line cooks prepare food items in a more systematic and less artistic fashion.

Market of restaurant services

      Market of restaurant is composed of people who use its services. Before opening the restaurant, its future owner must conduct market analysis to determine the level of demand for this or that product in this niche market.

      Niche - a specific share of a particular market. The physical size of the market can determine the specific restaurant; mentally describe a circle with a radius from 1 to 5 km, whose center - this restaurant. The area falls into this circle - the service area.

      One way to determine the potential viability of the restaurant - divide the number of restaurants in the analyzed area on the projected number of people here. In the U.S.A. one restaurant is for about 500 people.

      A fair share of the market - the average number of visitors who will have dinner, ceteris paribus, in any of these restaurants (the number of potential visitors to restaurants, divided by the number of restaurants).  Actual share of the market is the number of visitors, which will get this or that restaurant.

      In the restaurant business is concentrated much of the material and technical base of the tourism industry. On the quality of construction, the level of equipment and facilities, diversity of its type depends significantly on the degree of integrated services and the needs of tourists in different tourist areas of the country. Location of the restaurant, the concept, menu and design features should be harmonious and consistent with each other.

Choosing a restaurant location

      The concept of the restaurant must comply with the place where he is, and whereabouts - of its concept. Good locations are expensive, so the administration is forced to either raise prices or force the sale prices to rent and the content does not exceed 5-8% from the sale of cooked dishes.

      In order for the concept of the restaurant business was successful; it must be tailored to his potential visitors. You can use the following criteria:

• Social - economic (income, education); 

• Geographic (traditions, customs particular region, the internal geography - "Sleeping" areas, areas with large concentrations of office buildings, up market residential complexes);

• Demographic (gender, age, number of family members, children);

• Seasonality of the market in this region; 

• The level of tourism development; 

• Fashion trends. 

In terms of restaurateurs, the most promising is the following location: 

• Restaurant, which stands in splendid isolation; 

• Cluster restaurants or restaurant row;

• Location in a shopping center; 

• Center City; 

• Wealthy suburban district.

    Menu

    In a restaurant, a menu is a presentation of food and beverage offerings. A menu may be a la carte – which guests use to choose from a list of options – or table d'hôte, in which case a pre-established sequence of courses is served.

    "Menu" can also be used in a more general sense, as synonymous with diet, the selection of foods available generally to a particular location or culture.

    Á la carte

    À la carte (pronounced /ælæˈkɑrt/) is a French language loan phrase meaning "according to the menu", and used in restaurant terminology as:

• A reference to a menu of items priced and ordered separately, in contrast to a table d'hôte, at which a menu with limited or no choice is served at a fixed price.
• To designate an option to choose, at no extra charge, a side dish to accompany a main course item.

    The phrase was adopted into English in 1826, predating by a decade the common use of the French language loanword "menu".

    Types of restaurants

    Restaurants range from unpretentious lunching or dining places catering to people working nearby, with simple food served in simple settings at low prices, to expensive establishments serving refined food and wines in a formal setting. In the former case, customers usually wear casual clothing. In the latter case, depending on culture and local traditions, customers might wear semi-casual, semi-formal, or even in rare cases formal wear.

    Typically, customers sit at tables, their orders are taken by a waiter, who brings the food when it is ready, and the customers pay the bill before leaving. In finer restaurants there will be a host or hostess or even a maître d'hôtel to welcome customers and to seat them. Other staff waiting on customers includes busboys and sommeliers.

    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 food characteristic of the local culture are simply called restaurants, while restaurants selling food of foreign cultural origin are called accordingly.

    Casual dining

    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 a market segment between fast food establishments and fine dining restaurants.

     Casual dining restaurants usually have a full bar with separate bar staff, a larger beer menu and a limited wine menu. They are frequently, but not necessarily, part of a wider chain, particularly in the United States.

    Entrepreneur Norman Brinker was the "father" of casual dining.

    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. True to their name, these restaurants tend to be single-family businesses.

    Fast food

    Fast food (also known as Quick Service Restaurant or QSR within the industry itself) is the term given to food that can be prepared and served very quickly. While any meal with low preparation time can be considered to be fast food, typically the term refers to food sold in a restaurant or store with preheated or precooked ingredients, and served to the customer in a packaged form for take-out/take-away. The term "fast food" was recognized in a dictionary by Merriam–Webster in 1951.

    Outlets may be stands or kiosks, which may provide no shelter or seating, or fast food restaurants (also known as quick service restaurants). Franchise operations which are part of restaurant chains have standardized foodstuffs shipped to each restaurant from central locations.

    The capital requirements involved in opening up a non-franchised fast food restaurant are relatively low. Restaurants with much higher sit-in ratios, where customers tend to sit and have their orders brought to them in a seemingly more upscale atmosphere may be known in some areas as fast casual restaurants. 
 

    History: Pre-modern Europe

    In the cities of Roman antiquity, much of the urban population living in insulae, multi-storey apartment blocks, depended on food vendors for much of their meals. In the mornings, bread soaked in wine was eaten as a quick snack and cooked vegetables. In the Middle Ages, large towns and major urban areas such as London and Paris supported numerous vendors that sold dishes such as pies, pasties, flans, waffles, wafers, pancake sand cooked meats. As in Roman cities during antiquity, many of these establishments catered to those who did not have means to cook their own food, particularly single households. Unlike richer town dwellers, many could often not afford housing with kitchen facilities and thus relied on fast food. Travelers, as well, such as pilgrims en route to a holy site, were among the customers.

    United Kingdom

    In areas which had access to coastal or tidal waters, 'fast food' would frequently include local shellfish or seafood, such as oysters or, as in London, eels. Often this seafood would be cooked directly on the quay or close by. The development of trawler fishing in the mid nineteenth century would lead to the development of British favorite fish and chips partly due to such activities.

    British fast food had considerable regional variation. Sometimes the regionality of dish became part of the culture of its respective area.

    The content of fast food pies has varied, with poultry (such as chickens) or wildfowl commonly being used. After World War II, turkey has been used more frequently in fast food.

    A particularly British form of fast food is the sandwich, popularized by John Montagu, the fourth Earl of Sandwich in 1762 when he wrapped dried meat in bread so as not to interrupt his work or his gambling (accounts vary). The sandwich has similarities in other cuisines and cultures such as the filled baguettes popular in France. Despite its wide appeal and consumption in the UK, it is only in recent years that the sandwich in its various forms has been considered to be fast food, initially being promoted as such by niche chains such as Subway and Prêt a Manger.

    As well as its native forms, the UK has adopted fast food from other cultures, such as pizza (Italian), Chinese noodles, kebab, curry and various other forms of fast foods come from other parts of the Commonwealth of Nations. And further afield. In some areas imported fast food has become part of both the local, and British culture in general. More recently healthier alternatives to conventional fast food have also emerged.

    A 2008 study was conducted worldwide counting the number of fast food restaurants per person. The UK has claimed this title with Australia second and the United States third. England alone accounted for 25% of all fast food.

    United States

    As automobiles became popular and affordable following the First World War, drive-in restaurants were introduced. The American company White Castle, founded by Billy Ingram and Walter Anderson in Wichita, Kansas in 1921, is generally credited with opening the second fast food outlet and first hamburger chain, selling hamburgers for five cents each. Walter Anderson had built the first White Castle restaurant in Wichita in 1916, introducing the limited menu, high volume, low cost, high speed hamburger restaurant. Among its innovations, the company allowed customers to see the food being prepared. White Castle was successful from its inception and spawned numerous competitors.