RESTAURANT AND ITS ACTIVITY
BUSINESS ORGANIZATION
The economic system is made up of people with basic needs that they must satisfy to surviveBusiness is the activity of producing, buying and selling goods and services.
A business organization is a firm, a company or a business that makes, buys or sells goods, or provides services, to make a profit.
Big business can refer to large business organisations or to any business activity that makes a lot of money.
Small companies are referred to as small businesses or small firms.
When we start a business we talk about setting up a business or establishing a business. New businesses are called start-ups.
To do business means to trade or deal with a company or country. . When a company is not successful, it may go out of business.
The economic situation, as well as decisions taken by the owners of a company, affect how it grows and changes. You may expand your business, specialize in something or diversify your business.
MEANS OF BUSINESS COMMUNICATION
There are many means of business communication. Among them are personal computers, mobile phonesand faxes.
A computer isan electronic device that can store, retrieve, and process data. Nowadays portable computers such as notebooksand palmtops are very popular
The Internet is aworldwide network of computers. It opens up vast resources and business opportunities for millions.You can communicate in various ways, find interesting things, and exchange information and files.
The World Wide Web is the most exciting aspect of the Internet. It is a universe of pages containing text, images, sounds, and video clips
The most widely-used function on the Internet is E-mail (electronic mail).
E-mail is the transmission and distribution of information over electronic communication systems.
A fax also has a wide application.
The mobile communication is also very popular nowadays. Mobile phones give you an opportunity to communicate at almost every place.
MARKETING
Marketing involves analyzing and understanding customer demand in order to enable the company to provide the most appropriate products and services.
The various factors a company must take into consideration when developing its marketing objectives are referred to as marketing mix. The marketing mix consists of the so-called four P’s: product, price, place, promotion.
Product can be defined as goods or service that you are marketing.
Price refers to how much money a company charges for its products. Place refers to distribution, that is, how and where the product is made available to customers.
Promotion means presenting the product to the customer. Promotion involves considering the packaging and presentation of the product, its image, the product name, advertising.
HOTEL CLASSIFICATION
A hotel may be defined as an establishment whose primary business is providing lodging facilities for the general public.
Hotels offering world-class service are sometimes called luxury hotels; they provide services for business executives, entertainment celebrities, high-ranking political figures, and wealthy clients.
Hotels offering mid-range service may provide uniformed guest service, airport limousine service, and food and beverage room service.
Economy service hotels provide clean, comfortable, inexpensive rooms and meet the basic needs of guests.
The most common types of hotels based on target markets include commercial, airport, suite, residential, resort, bed and breakfast, casino, conference center.
An airport hotel is a hotel located near a public airport.
A commercial hotel is located in a downtown or business district, that caters primarily to business clients.
A casino hotel is a hotel with gambling facilities.
A motel is a lodging facility that caters primarily to guests arriving by automobile.
RESTAURANT AND ITS ACTIVITY
There are different sorts of places where people can eat and drink. They are restaurants, bars, coffee shops, night clubs etc.
At the luxury restaurants the customers admit elegant surroundings, sophisticated atmosphere, live music. Different types of restaurants offer assisted-service and self- service.
Assisted-service supposes service with a full a'la carte menu or table d'hote.
In case of self-service a customer collects a tray from the service counter, chooses his dishes and selects the appropriate cutlery for the meal.
In the coffee shops and bars you can have a quick snack with your drinks and reasonably priced meals. They serve sandwiches, salads, cakes and beverages.
In the night clubs customers can admit friendly atmosphere, floor show and snack with drinks.
HOTEL ORGANIZATION
The front office is the most visible part of a hotel. The functions of the front office are to:
- sell guest rooms, register guests,
- coordinate guest services provide information about the hotel etc.
The receiving department is responsible for receiving and processing reservation requests.
Employees who work in the uniformed service department of the hotel generally provide the most personalized guest services (baggage traffic, parking, making restaurant reservations, getting tickets for theatre, sporting, or other special events, transportation services, and so on).
Housekeeping is the most important support department for the front office. Housekeeping employees clean occupied and vacated rooms.
Food and beverage division includes restaurants, coffee shops, bars, lounges, and clubs.
Engineering and maintenance division is responsible for maintaining the property’s structure and grounds, its electrical and mechanical equipment.
MANAGEMENT
Management is the achievement of organizational objectives through people and other resources.
There are three levels of management in most organizations.
Top management, the highest level of the management pyramid, includes the president, vice president and other key company executives.
Middle management , the second level of the management pyramid, includes plant managers and division heads.
First-line management includes supervisors, department heads, section leaders.
Managers at every level in the organization perform four basic functions - planning, organizing, directing and controlling.
Planning is the process of setting goals for the organization and developing strategies to accomplish them.
Organizing involves coordinating the efforts of employees.
Directing is the process of supervising and guiding employees so that plans are completed and goals are accomplished.
Controlling is the function of evaluating the organization's performance to determine whether it is accomplishing its objectives.
RESTAURANT STAFF
The number of staff and the allocation of duties depend on the size and exclusiveness of the restaurant.
The RESTAURANT MANAGER has overall responsibility for the organization and administration of the food and beverage service areas.
The HEAD WAITER greets the guests on arrival, shows them to their tables and seats them, hands in the menu and takes the orders.
The STATION WAITER notes the orders and passes them on to the kitchen.
The COMMIS WAITER brings the food from the kitchen to the dining hall using a tray or trolley.
The SOMMELIER prepares, brings and serves the wine ordered by the guest.
The BARISTA is a person who is skilled in the art of coffee making.
The CIGAR STEWARD will help the guests to choose cigars according to the kind of digestive they have chosen.