Topic 3. General characteristics of restaurant and hotel facilities

Purpose of the lesson:: To study the technological schemes of service in the restaurant.

The form of the SIWT: independent work

1. Tasks, questions:

1. You have been invited to participate in the contest for the vacant position of Director of the restaurant. You need to answer the following questions (in relation to the three options of restaurant): What is the concept of the restaurant you prefer and why? Option 1. The restaurant is open for a full cycle of the scheme and, as a Full Service, is focused on the affluent segments of the population. In the next five years the restaurant as a leader in the market, does not involve changes to the menu and service organizations and optimistically predicts the work in the occupied niche. The restaurant's cuisine has a high quality and trusted by consumers and demand.

Option 2. The restaurant operates on a «fast food», is oriented to the general public and has a high possibility in sedately. Main menu-chicken dishes. The restaurant is supposed to run a new line for the production of pizza and

Optimistic forecasts of their work in the niche occupied by in the following five years.

Option 3. The restaurants are a specialized bank and arrange salmon. Market for the restaurant is rigidly segmented, major of consumers of its services are newlyweds, which are organized wedding. Additional restaurants strategy for the next five years - bringing services closer to the customer and the organization of banquets. The restaurant proposes to acquire the camper and the necessary equipment for exits and optimistically predicts the work in the occupied niche.

2. Expand the features of a service culture?

3. Describe the principles serve tourists and participants in events

4. Expand the features of the organization client service in hotel rooms in Kazakhstan?

Guidelines for implementation: while preparing for the assignments study recommended literature

References: 3,4,5,8,9,10

Дата добавления: 2015-08-27