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
  • Trading premises of restaurant. Finishing materials

    you are: Trading premises of restaurant

    Now for furnish of an interior of halls of restaurant (a lobby, an anteroom, a banquet hall, a hall) instead of expensive coverings from a tree and plywood surfaces even more often began to apply the facing materials received on the basis of synthetic pitches. They are strong, hygienic, water-proof, racks to chemical influence, have a surface of every possible colours and drawings.

    As a finishing material widely use as well a natural stone that gives to an interior special art expressiveness.

    With a view of reduction in noise halls at furnish of walls and ceilings it is recommended to apply sound-proof plates, acoustic panels thanks to which probably to improve acoustic qualities of a hall for carrying out in them of kontsertno-variety performances.

    The Big distribution was now received by false ceilings.

    Application of sound-proof materials in false ceilings promotes considerable (approximately on 85%) to noise level decrease in a building, and also helps to hide electroconducting, ventilating air offtakes and other communications. The most widespread sound-proof material - the punched wood-fiber plates; they poristy, are easy, become covered by fire-resistant structure, well wash.

    The Basic requirements to floors at restaurants - an equal nonslipping surface, moistureproofness and resistibility istiraniju. Until recently floors at restaurants have been covered by a parquet, however these floors demand careful leaving. That the parquet floor became moisture resistant, it cover with a colourless varnish or rub with wax. Taking into account that a parquet floor slippery, that is unsafe in work of waiters and visitors, the basic passes to a hall cover with carpet paths.

    Now at many restaurants all surface of floors, except for a dance pavilion, cover with a synthetic carpet, more often the monophonic. On all border with a parquet of a dance pavilion a carpet fix a brass strip the in width 2 see

    For a covering of floors use also other synthetic coverings - polyvinylchloride linoleum, fenolit (a tiled material), asbestosmoljanye and rubber tiles. All these materials possess high hygienic properties and give to floors beautiful appearance.


    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