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
  • the Equipment of trading premises. Furniture

    you are: the Equipment of trading premises

    Armchairs and chairs. The restaurant armchair should provide convenient position of the person not only during meal, but also during rest. Armchairs are usually a little bit wider and deeper than chairs. Despite the comfort, armchairs are bulky and occupy the hall most part.

    Restaurant semiarmchairs differ from armchairs smaller dimensions that saves the hall area, but comfort thus decreases.

    Not to complicate work of the waiter, the height of a back of a chair or an armchair should not exceed 90 100 sm from a floor.

    At restaurants with the big areas of halls it is recommended to apply sofas. Them, as a rule, place with a wall or in the centre, forming the isolated boxes.

    The Furniture at restaurant becomes to order from one material, and style of furniture depends on the art decision of an interior, all should be harmonious.

    Subsidiary tables. Subsidiary tables apply to preparation of dishes for giving, on them also put the used ware and devices. Subsidiary tables should be from this a material, as dining tables in a hall.

    The Height of these tables should correspond to height of dining tables, length and width 500 and #215; 500 or 600 and #215; 800 mm.

    Mobile serving trolleys are intended for transportation of dishes to a dining table. They are mounted on three or four wheels. There are little tables with demountable metal covers - trays (anodized or painted molotkovoj enamel). Their optimum height of 720 mm.

    Sideboards. Sideboards (cases of waiters) are intended for storage of a small stock of tablewares, ware, table linen etc.

    The Top cover of a sideboard is pasted over by plastic and carries out dumbwaiter functions.

    The Sideboard has in the first row boxes for storage of pure devices, paper napkins, devices for otkuporivanija bottles etc.

    In the bottom part of a sideboard there are regiments for storage of the pure and used table linen with closed doors.

    Sideboard Furnish should correspond to furniture registration in a hall. Place sideboards more often in piers, with columns etc.

    Their Height of 900 mm, length of 1000 mm, width of 450 mm.


    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