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. Toilet rooms. An anteroom

    you are: Trading premises of restaurant

    Toilet rooms settle down, as a rule, near to clothes. Of their sanitary condition demand much: faultless cleanliness, good ventilation, bright illumination.

    Toilet rooms should be supplied by hot and cold water, are provided by toilet soap, sushilnymi electrotowels and mirrors.

    At restaurant ' lux ' and the higher class to visitors after washing of hands is given by fresh linen napkins of individual using, and also paper napkins. Toilet cabins should be provided by a toilet paper and ozonizers.

    It is desirable to have in a toilet room odezhnye and shoe brushes or the automatic machine for a shoe-polish.

    The Anteroom (waiting room). Expecting each other, visitors of restaurant can sit, having a rest in an anteroom. Besides it, anterooms use for expectation of empty seats in a restaurant hall, and also for a meeting of visitors at the organisation of receptions, banquets, wedding and other evenings.

    An anteroom Interior, its decorating should be actually connected with the decorative decision of the basic hall.

    Equip an anteroom with upholstered furniture, coffee tables, florists. Armchairs in an anteroom should be adapted for rest, with armrests and seat height much less (and depth it is more), than those armchairs which use in a trading hall.

    At restaurants of the higher class sometimes the part of the area of an anteroom or a lobby use for creation of a corner of wildlife where it is possible to see and admire exotic plants and colours, to listen to murmur of a small stream and a falls, to hear singing of live birds and #8230; - all it causes in visitors of restaurant good mood, especially when behind a window rainy cold weather. banketki, sofas, armchairs, coffee tables Here have.

    Now very fashionable began in anterooms of luxury restaurants for an ornament of interiors to use pictures, sculptures and other works of art of young artists.


    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