LESSON 2.3. CLASSIFICATION FOODSERVICE OPERATION
Cards (13)
- Often a smaller establishment, with check tablecloths, bentwood chairs, cluttered décor and friendly informal staff. Tends to offer honest, basic and robust cooking.
- Largish, styled room, with a long bar; Normally serving one-plate items Service by waiters, often in traditional style of long aprons and black waistcoats.
- Gastrodome Slick modern interior design, coupled with similar approaches to contemporary cuisine and service; Busy and bustling and often large and multileveled.
- Similar to brasserie- style operation, often themed. May be open all day and serve all meal types from breakfast through to supper.
- Tend to be formal fine dining restaurants with classical preparation and presentation of food and offering a high level of table (silver, gueridon and/or plated ; Often associated with classic/haute cuisine.
- Term used to cover a wide variety of operations. Price, level and type of service, décor, style, cuisine and degree of choice varies enormously across the range of operation. Service ranges from full table service to assisted service such as in carvery- style operations.
- Indian, Oriental, Asian, Spanish, Greek, Italian, Creole and Cajun Tends to reflect ethnic origin
- Often international in orientation; themes such as jungle, rainforest or music/opera, where waiting staff perform as well as serve
- Often starred fine dining restaurants, offering a distinctive personality, cuisine, ambiance, beverages and service. Usually table service at various levels but mostly personal and attentive; Expensive but value laden.
- Increasing specialization of operations into vegetarianism and/or health foods ( though vegetarian food is not necessarily healthy), to meet lifestyle needs as well as dietary requirements.
- Primarily self- service with customer choosing selection from a counter or counters in varying designs and layouts. Originally developed for the industrial feeding market but now seen in a variety of sectors
- Developed from table service teashops and cafes through to steakhouses, and now incorporating snack bars, kiosks, diners, takeaways and cafeterias, with modern-day burger, chicken and fish concepts, and with ethnic foods also being incorporated. Meeting the needs of all-day meal taking and also the need for “grab and go” service, especially for the leisure, industrial and traveling markets.
- Licensed environment primarily for drinking alcoholic beverages. May be simply a serving bar with standing room for customers or may have more plush surroundings incorporating the offer of a variety of foods. These can range from simple plated dishes through to establishments offering full restaurant service ( SOMETIMES CALLED GASTROPUBS)