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

    Tableware. Enough of tableware, devices and the linen, containing in an irreproachable order, - good pledge of accurate work of restaurant.

    The Ware for restaurant should be hygienic, strong, in full assortment.

    Restaurants as the enterprises of the higher class should have only china.

    The China is a ware of the first-rate quality, differs ease, grace of design and drawing, considerable durability, has a snow-white, appeared through crock. At soft blow on edge of a porcelain product it publishes an accurate long sound.

    The ware Used at restaurant on the decorative properties should correspond to the general style of registration of an interior of a hall of restaurant and give it individual character, therefore at restaurants the firm ware with the logo or an emblem should be applied. The restaurant ware is made at porcelain factories under the individual order of the enterprise.

    For the best laying of tables it is recommended to have in stock serviznye complete sets to 40 names, made at porcelain factories under the special order taking into account its registration, etc. In working out of sketches serviznoj ware artists, designers, architects who worked over registration of interiors of a trading hall of restaurant participate.

    The Ware from porcelain, as a rule, is decorated by a border or drawing of malinovo-pink, dark blue or pale-yellow colour and ' gold ' a strip on plate edge.

    At restaurants the china of following assortment is used:

    The Note: along with the listed subjects of china at restaurants apply table, tea and coffee services on 6, 12 and more persons. Depending on quantity of places in a trading hall of restaurant 4-5 complete sets pirozhkovyh plates, 1,5 - deep, 3 - dining rooms, 1,5 - dessert, 2-3 complete sets of snackbars are provided.

    Sections

  • Tablewares
  • Appointment of devices
  • Glasswares
  • Metal ware
  • portsionnaja ware
  • Wooden ware. Table linen

  • 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