UA DE EN ES FR IT NL PL BY PT
Restaurants and bars
pt es fr it nl pl by ua de en
sections
  • Restaurant
  • Structure of management of restaurant
  • the Characteristic of technological process
  • Requirements to industrial premises
  • Trading premises of restaurant
  • the Equipment of trading premises
  • Tableware, devices, linen
  • Preparation for service of visitors
  • the General rules of laying
  • Attendants of a hall
  • the Menu of restaurants
  • Service of visitors at restaurant
  • Cold snack
  • Soups and broths
  • the Second hot dishes
  • Sweet dishes
  • Giving of drinks
  • Technics of work of the waiter
  • Ways of giving of dishes
  • behaviour Rules behind a table
  • Cleaning and ware replacement
  • Likerovodochnye products. Soft drinks
  • Rules of selection of wines to dishes
  • Giving of wines and drinks
  • restaurant Automation
  • Tableware, devices, linen. Wooden ware. Table linen

    you are: Tableware, devices, linen

    At restaurants with strongly pronounced Russian ethnic cuisine (' Russia ', ' the Log hut of the forester ') use wooden ware: bread bins, glasses and mugs for giving of drinks (kvass in a monastic way, sbiten etc.), dining rooms and soup ladles, salad dishes, dishes, etc. wide application have found Recently saltcellars shpazhki and sticks for giving of sandwiches of a canape and other small snack.

    Table linen. The table linen used at restaurants, is basically cloths and napkins. Towels and rushniki are besides applied. Table linen carry out from the linen fabrics possessing high durability. Cloths are issued next sizes: the width from 135 to 173 sm, length from 135 to 280 see Kamchatye cloths have large characteristic drawing and scale of a monophonic colouring.

    For the big banquet tables the industry lets out skaternoe a cloth in width 173 and 140 see From this cloth cloths of the demanded sizes are sewed. Separate cloths have the standard sizes 173 and #215; 250, 173x 173, 140x 140, 140x 170 see For round and oval tables cloths of special breed are issued.

    Napkins are issued square with the party from 35 to 62 see

    For tea and coffee tables colour cloths 173x 173 sm are issued and tea napkins on colour and drawing of a cloth in the size from 30 h 30 to 35 h 35 are used see

    At restaurants where tables with the beautiful wood invoice are established, and also hygienic coverings, on them put an individual napkin yellow, red or green and other colours of the sizes of 50-35 sm which are replaced after the service termination.

    In the course of service waiters use a bench hammer in the size 35 h 80 the Bench hammer folded double and put on a bend of the left hand see, shows, that the waiter is ready to service. The bench hammer combined four times use at giving of hot dishes.

    Towels apply from 1 to 2 m of length at width of 40 sm, they can be used for a wipe of ware, hands or for cleaning.


    sections
  • Restaurant
  • Structure of management of restaurant
  • the Characteristic of technological process
  • Requirements to industrial premises
  • Trading premises of restaurant
  • the Equipment of trading premises
  • Tableware, devices, linen
  • Preparation for service of visitors
  • the General rules of laying
  • Attendants of a hall
  • the Menu of restaurants
  • Service of visitors at restaurant
  • Cold snack
  • Soups and broths
  • the Second hot dishes
  • Sweet dishes
  • Giving of drinks
  • Technics of work of the waiter
  • Ways of giving of dishes
  • behaviour Rules behind a table
  • Cleaning and ware replacement
  • Likerovodochnye products. Soft drinks
  • Rules of selection of wines to dishes
  • Giving of wines and drinks
  • restaurant Automation
  • las secciones
  • el Restaurante
  • la Estructura de la dirección del restaurante
  • la Característica del proceso tecnológico
  • las Exigencias a los locales de producción
  • los locales Comerciales del restaurante
  • la Maquinaria de los locales comerciales
  • la vajilla De mesa, los aparatos, la ropa blanca
  • la Preparación para el servicio de los visitantes
  • las reglas Generales del servicio
  • el Personal de servicio de la sala
  • el Menú de los restaurantes
  • el Servicio de los visitantes en el restaurante
  • los Fiambres
  • las Sopas y los caldos
  • los Segundos platos calientes
  • los platos Dulces
  • la Presentación de las bebidas
  • la Técnica del trabajo del camarero
  • los Modos de la presentación de los platos
  • las Reglas de la conducta a la mesa
  • la Limpieza y la sustitución de la vajilla
  • Likerovodochnye los productos. Los refrescos
  • las Reglas de la selección de los vinos a los platos
  • la Presentación de los vinos y las bebidas
  • la Automatización del restaurante
  • les paragraphes
  • le Restaurant
  • la Structure de la gestion du restaurant
  • la Caractéristique du processus de fabrication
  • les Exigences aux locaux industriels
  • les locaux Commerciaux du restaurant
  • l'Équipement des locaux commerciaux
  • la vaisselle De table, les appareils, le linge
  • la Préparation du service des visiteurs
  • les règles Totales du service
  • le Personnel de la salle
  • le Menu des restaurants
  • le Service des visiteurs dans le restaurant
  • les hors-d'oeuvres froids
  • les Soupes et les bouillons
  • les Deuxièmes plats chauds
  • les plats Sucrés
  • la Présentation des boissons
  • la Technique du travail du garçon de restaurant
  • les Moyens de la présentation des plats
  • les Règles de la conduite après la table
  • le Nettoyage et le remplacement de la vaisselle
  • Likerovodochnye les produits. Les rafraîchissements
  • les Règles de la sélection des vins vers les plats
  • la Présentation des vins et les boissons
  • l'Automatisation du restaurant