English Portfolio

The Restaurant Of My Dream

Accomplished: Pisari Ion gr.TMAP-171
Verified: conf. Caterenciuc Svetlana
1
 CONTENT
• TYPES OF CATERING ESTABLISHMENTS:
Restaurant
Transport Catering
Club Catering

• The restaurant of my dream;

• Location
• Design
• Restaurant & Kitchen
• 5 Grooming Standards
• 6 customer service strategies
• Menu
• Vocabulary
• Conclusion

2
 Restaurant
• A restaurant is an establishment that serves the customers
with prepared food and beverages to order, to be consumed on the
premises. The term covers a multiplicity of venues and a diversity of
styles of cuisine. Restaurants are sometimes also a feature of a
larger complex, typically a hotel, where the dining amenities are
provided for the convenience of the residents and for the hotel to
maximize their potential revenue. Such restaurants are often open to
non-residents also.

3
 Transport Catering
• The provision of food and beverages to passengers, before,
during and after a journey on trains, aircraft and ships and in buses
or private vehicles is termed as transport catering. These services
may also be utilised by the general public, who are in the vicinity of a
transport catering unit. The major forms of modern day transport
catering are airline-catering, railways catering, ship catering and
surface catering in coaches or buses which operate on long distance
routes.

4
 Club Catering
• Club catering refers to the provision of food and beverages to
a restricted member clientele. Some examples of clubs for people
with similar interests are turf clubs, golf clubs, cricket clubs etc. The
service and food in these clubs tend to be of a fairly good standard
and are economically priced.
Night clubs are usually situated in large cities that have an
affluent urban population. They offer entertainment with good food
and expensive drinks.

5
The Restaurant Of My Dream
Ambiance
• My restaurant will introduce a relaxing tone to customers in
which they will feel as if they are on vacation.
• My restaurant will provide creative food and beverages to
make a mark on our customers.
• My market segment will include all ages of customers,we wont
deny any guest,even with the most ridiculous request.
• My target market will be families that need to relieve stress at
the same time as they are looking for a great meal.

6
Location

7
We chose this location because
summer is a tourist place where
people come to rest. It is very
crowded, and how we know that
every man gets flamboyant after
spending some time in the water
or the sun, or after some fun
games on the beach. In the
evening and later in the night, the
youth comes to the beach to have
fun and dance, and here our place
will come to their attention. So
how did you understand our
restaurant will work 24 hours a
day in summer. But during the
colder, the restaurant will be
open only for ceremonies and
birthdays.

8
Design

9
Marine-style interior decorations
Nautical-style interior is associated with
the quiet, tranquility and beauty of the sea.
In this style, we can use light wood and
blue and white stripe. This setting allows
you to dive into the surfing atmosphere
that calms and relaxes.
Design elements specific to a marine style:
The furniture should be made of real wood
and a little older.
Textiles in this style are made of flax or
cotton fabric. Also, when decorating, you
can add items such as rope, cloth, muslin
curtains, gravel or stone pavement mats.
A detailed detail of an interior design in
marine style is the use of lanterns. You can
choose white metal lanterns or rattan or
wood lanterns to enhance the natural look.

10
Restaurant & Kitchen
The reputation of any restaurant is primarily due to the quality of the dishes, the way of
serving and the waiting period between placing the order and serving it. That's why kitchen
and well-trained staff are the essential elements of a restaurant's success.
When opening a restaurant, it is important to choose quality equipment that can guarantee
the most tasty and spectacular menus, designed to attract even the most demanding
customers from the beginning.
Hot kitchen equipment: Cooking utensils, large pots, fryers, smooth or ribbed plates, grills,
marmites, tipping pans, bain marinas, multipurpose cooking machines, pasta cooking
machines;
Neutral equipment: tables, racks, washing machines, cabinets, trolleys;
Furnaces: gastronomic, pizza, pastry, bakery;
Refrigeration equipment: refrigeration, freezing or maturing refrigerating cabinets, blast
chillers / freezers, freezers;
Equipment required for dynamic processing: meat processing equipment, vegetables,
manual or planetary mixers, bread slicers, packing machines, mozzarella scraping machines,
knife sterilizers;
Washing area equipment: undercounter washer, with hood, or tunnel type, glass washing
machines and large dishwashers;
Ventilation equipment;
Self-service equipment;
Kitchen accessories.

11
12
 Waiters Uniforms &THE IMPORTANCE OF
RESTAURANT STAFF UNIFORMS
• Waiters will have a white shirt with blue
stripes, black pants and black shoes, and also a
blue apron
• Employee work uniforms at restaurants can
vary wildly from one establishment to the next.
Where one eatery may require their servers to
wear a formal uniform, and everyone in the
kitchen to wear a hat that correlates to their
years behind the line, other places may go with
simple matching aprons. Or a company polo
with nametags and plenty of flare. Still others
may choose a casual option somewhere in
between.No matter what your restaurant’s
overall look or theme, there are plenty of
reasons to stick with employee work uniforms
in the food business, including: Brand Identity,
Customer Satisfaction, Employee Motivation
13
 5 Grooming Standards
• -Girls must have their hair in a ponytail or bun
while working
• -Men should have a clean shave and well groomed
hair
• -No piercings such as gauges worn while working
• -Good hygene such as cut nails and wash hands
• -Girls or men must not show to much of anything

14
 6 customer service strategies
• 1.Greet every customer with a smile
-make them feel comfortable
• 2.strive to work above and beyond
-if you see a customers water glass is empty, refill it
• 3.serve left and take right
-serve dishes to customers left side and remove dishes from right side
• 4.the customer is always right
-do not argue and try to settle for a simple conclusion
• 5.don't half it or pass it
-don't settle for doing half the work, be productive
• 6.do not make matters worse
-if you make a mistake, always strive to fix it and make better

15
16
MENU

@T&E

17
18
 Vocabulary
Wildly \Wild"ly\, adv. In a wild manner; without cultivation; with
disorder; rudely; distractedly; extravagantly.

Mature \Ma*ture"\, v. t. [imp. & p. p. Matured; p. pr. & vb. n. Maturing.] [See
Maturate, Mature.] To bring or hasten to maturity; to promote ripeness in; to
ripen; to complete; as, to mature one's plans.
Groom \Groom\, v. i. [imp. & p. p. Groomed; p. pr. & vb. n. Grooming.] To
tend or care for, or to curry or clean

Design \De*sign"\ (?; 277), v. t. [imp. & p. p. Designed; p. pr. & vb. n.
Designing.] [F. d['e]signer to designate, cf. F. dessiner to draw, dessin
drawing, dessein a plan or scheme;

Menu \men"u\The details of a banquet; a list

of the dishes served at a meal, whether or
not one has a choice.

19
 Conclusion
• In conclusion, I would like to say that in order
to make this a reality, much effort has to be
done. Every dream is like a goal, and I will also
tend to fulfill my dream.In my opinion,
becoming a businessman is very easy, but it is
harder to maintain the business you have and
to make sure consumers are satisfied with the
work you are doing.Finally, I opt for the idea
that a restaurant in a crowded place is a good
start to developing a business, and moving
from a smaller business to a larger business
and so on.
20