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. Tablewares

    you are: Tableware, devices, linen

    The tablewares applied at restaurants, can be melhiorovye or from stainless steel.

    At restaurants of the highest category and ' lux ' melhiorovye devices are used at the device of banquets and solemn evenings.

    Cupronickel - a steady anticorrosive alloy of copper with the nickel, covered on 0,3 mm silver. At use for manufacturing of ware and devices it contains 18-20% of nickel and 80% of copper. Melhiorovye devices and ware have good appearance and promote a table ornament.

    All tablewares divide into the cores (individual using) with which help eat, and auxiliary (collective using) with which help cut, display or shift foods from the general dish (salatnika, dishes, vases, etc.) in plates of the visitor.

    Snackbars, fish, table, dessert and fruit devices concern the cores.

    Zakusochnyj (the knife, a plug) submit the device to cold dishes and snack of all kinds and some hot snack - to a fried ham, fried eggs, pancakes, etc.

    The Length of a knife is equal approximately to diameter of a snackbar of a plate.

    (The knife, a plug) use the Fish device at the use of the hot fish observed. A fish knife stupid, the plug with shorter teeth reminds a rake.

    The Tableware (the knife, a plug, a spoon) are intended for the first and second hot dishes. The length of a table knife is equal approximately to diameter of a table plate, the length of a plug and a spoon is a little bit less. Dining rooms a spoon and a plug are used for a rearrangement of food from the general dish in a plate of the visitor.

    The Dessert device (a knife, a plug, a spoon); the dessertspoon on the size is a little bit less than dining room, is used at giving of sweet dishes - a pudding, mousse, compote, and also ice-cream, creams; at broth giving in a cup on a saucer also put a dessertspoon; dessert plugs and a knife lay the table, when in the menu fruit is provided; a plug and a knife use at giving of apples, pears, a water-melon, a melon; a plug - at giving of fruit salads.

    The Fruit device (a knife, a plug) differs from dessert in the smaller size, a plug with two teeth.

    The Spoon tea use at the tea use, coffee with milk, cocoa, and also soft-boiled eggs and in ' a sack '.

    The Spoon coffee use at the use of coffee black, coffee orientally.


    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