1.

RESTAURANT INTRODUCTION

Restaurant is one of part in F&B Department that responsible to provide and

serve food & beverage to public in purpose to make revenue .
Restaurant was established by A.Boulanger in Paris in 1765 and the word from French
, it is called “ Restaurer “ it means Restore.

A. TYPE OF RESTAURANT

There are types of restaurant

1. Formal restaurant
This restaurant can be found in almost every stars hotel.It usually called Dining
Room/ Fine Dining Room
At this restaurant food & Beverage are served to the guest by formal manner &
high quality food.

2. Casual restaurant
This Restaurant will have more relax environment and the guest allowed with
their classic dishes , hearthy portion size , and medium quality of food.

3. Speciality restaurant
All atmosphere in this restaurant and the décor are set by the particular theme.
Example : Chinese Restaurant , Japanese Restaurant , Italian Restaurant etc

4. Bistro
Its similar to Café but it is more emphasis on breakfast and lunch dishes than
speciality coffee.

5. Fast Food Restaurant

This restaurant prepare the food in fast ( hence the name fast food ) and this
restaurant provide the simple food like Burger , Fried Chicken , Pizza , Sandwich
Example : Mc Donald , KFC , A&W , Burger King
 II. RESTAURANT CHART ORGANIZATION

Food & Beverage Manager

Restaurant Manager

Asst.Restaurant Manager

Head Waiter

Waiter

Asst.Waiter

The Job responsibility who work in Restaurant

1. Food & Beverage Manager ( FBM )

- Managing food & beverage operation within budget & to highest standard
- Leading F&B team by attracting , recruiting , training , appraising all personnel.
- Establish targets , schedules , policies , and procedures.

2. Restaurant Manager

- Responsible to make successful operation in restaurant

- Responsible to improve all restaurant staff about knowledge , skill , attitude &
personal appearance
- Responsible for administration , beverage inventory and stock

3. Assistant Restaurant Manager

- Responsible for staff working schedule and attendance

- Check the miss – en – place , cleanliness of restaurant area
- Take care of customer complaint to get satisfaction-service
 4. Head Waiter

- Manage the food & beverage in restaurant outlet

- Coordinate all action such as welcoming the guest , ordering , delivering food &
beverage
- Supervise restaurant financial transaction

5. Waiter

- Set up the table

- Taking the guest order
- Serving food & drink to the guest
- Making the bill/check
- Up selling the additional food or drink / food & drink promotion

6. Assistant Waiter

- Helping all waiter’s job in general

- Serving complimentary like bread , snack , water to the guest
- Carrying food from kitchen to the station
- Serving the food to the guest if required
- Carrying dirty plates , glasses from station to dish washing machine

III. RESTAURANT EQUIPMENT

Basicly restaurant equipment are divided into 4 groups , such as : silverware/cutlery ,
glassware,chinaware,tableware.but there is additional equipment that are used onboard.

Group 1 : SILVERWARE
1. Dessert knife 7. Soup spoon
2. Dessert fork 8. Tea Spoon
3. Dessert spoon 9. Steak knife
4. Dinner knife 10. Fish knife
5. Dinner fork 11. Fish fork
6. Dinner spoon 12. Bread&Butter knife / B&B knife
1 2 3 4
 1 = Fish fork 3 = Bread & Butter Knife / B&B Knife
2 = Fish Knife 4 = Soup Spoon

Group 2 : GLASSWARE

1. Water glass / Water goblet 6. Juice glass 11. Martin glass

2. Red wine glass 7. Highball glass 12. Cocktail glass
3. White wine glass 8. Collin glass
4. Pilsner beer glass 9. Brandy glass
5. Champagne glass 10. Margarita Glass

1 2 3

4 Beer Mug Tulip Pin 5 6

7 8 9 10 11 12
 Group 3 : CHINAWARE

1. Bread & Butter plate / B&B Plate 6. Saucer

2. Dessert plate 7. Milk jug
3. Dinner plate 8. Sugar rack/ Sugar container
4. Soup bowl 9. Flower vase
5. Coffee cup 10. Cereal Bowl

1 ( diameter ± 15 cm ) 2 ( diameter ± 21 cm ) 3 ( diameter ± 26 cm ) 4

5&6 7 8 9

10

Salt & pepper shaker

Group 4 : TABLEWARE
1. Flower vase
2. Salt & Pepper shaker
3. Sugar container
4. Table number
5. Butter strainer
 Additional equipment in restaurant : Tea pot , water pitcher , Bread basket , pepper mill

Tea Pot Water Pitcher Bread Basket Pepper Mill

IV . TABLE SET UP
Table set up is the way how to arrange the equipment on the table correctly
according to meal period and international standard.The most important thing is to know
about : the equipment , shape of the table , and step how to set up the table.
Below are the step how to set up the table :
1. Check your station , table and chair
2. Prepare all the equipment on the tray by using “ decoy system “
3. Put the table cloth on the table
Table cloth all side must be equal
4. Put the table center / table accessories
Flower vase , salt & pepper shaker , table number if needed
5. Place the B & B Plate
B & B Plate placed on the left side of the chair
6. Set the silverware
- B & B Knife put on the right side of B & B Plate ( right rim )
- Dessert & Dinner Fork ( all kind of fork except seafood/cocktail fork ) always on
the left side
- Dinner & Dessert knife ( and all kind of knife ) always on the right side
- All kind of spoon always on the right side
7. Set the water goblet , wine glass , cup & saucer ( for breakfast )
- Water goblet placed above of knife
- Wine glass put on the right side of water goblet ( make straight line , diagonal line
etc )
- Cup & Saucer put on the right below of water glass
8. Put the guest napkin
Place between knife and fork
9. Check again the chair
Arrange the chair in the right palce and make sure no crumbs on it
V . NAPKIN FOLDING
Napkin folding is type of decorative folding , made by guest napkin to enhance the
beauty looks of table . and this guest napkin will be used by the guest to wipe off edge of
the lip.

KIND OF NAPKIN FOLDING :

1. PYRAMID
2. CROWN

3. CARDINAL HAT

4. ROSE

5. ROSE BUD
6. FAN

7. BISHOP HAT

8. BIRD OF PARADISE
9. CANDLE

10. CLOWN HAT

VI . STEP OF SERVING

Step of service is the sequence to serve the guest from arriving until leaving in
courteous and understanding manner. Here the step of serving
1. Meet and greet the guest
The guest should be greeted in courteous when they enter the restaurant

2. Help the guest to have the seat and place the napkin
Help the guest to have a seat by pulling and push back the chair and then put the
guest’napkin on the lap

3. Present the drink list , menu to the guest

Always open the menu when give it to the guest

4. Serve the water to the guest and then serve the bread

5. Take the guest’s order and repeat the guest’s order

Always repeat the guest order to avoid any wrong order

6. Send the drink order to the bar / wine cellar and the food order to the kitchen

7. Serve the drink first and then serve the food to the guest
Always serve drink and food to the guest from the right side
8. Ask the guest’s satisfaction
Don’t forget to ask about satisfaction to make sure the guest is satisfied

9. Prepare the bill/check in POS ( Point Of Sale )

Ask the bill to the cashier when the guest already ask

10.Thank to the guest and farewell them

Always say thanks to the guest as they are leaving to the restaurant
 V1. MENU EXPLANATION

THE BREAKFAST MENU

Breakfast is always served in open sitting.it means the guest can sit any table in the
restaurant and they can come anytime during the breakfast hours.
Types of Breakfast : American Breakfast & Continental Breakfast

1. AMERICAN BREAKFAST 3. CONTINENTAL BREAKFAST

- Egg dishes - Assorted Breads & butter

- Smoked Salmon and cream cheese - Pastry
- Cereal - Juices & Fruits
- Hot Cake - Yogurt
- Juices & Fruits - Cold cut and Cheese
- Bacon & Sausage - Beverages & Hot Chocolate
- Potato wedges & Hashbrown
- Beverages ( Coffee & Tea )
-
2. ENGLISH BREAKFAST

- Egg dishes
- Assorted bread & Jam and butter
- Baked bean , Potato
- Sausage , ham & bacon
- Grilled tomato & Mushroom
- Juices & Fruits
- Beverages & Hot Chocolate
 1. EGG DISHES

a. Fried egg

Always ask to the guest how they would like their egg fried.
Fried egg can be ordered :

Sunny Side Up : It means that egg is fried on one side and never flipped.
Over Easy : It means that egg is fried on both sides , but it is not cooked for
the second side so the yolk does not cook through and stay runny.

Over Medium : Cooked the egg with same way as over easy eggs , but the egg ar
Little bit longer and the yolk is partially cooked through but still Runny in the center.

Welldone : Cooked the egg with the same way like over medium , but it is cooked
Longer and the yolk is fully cooked through so there is no runny at all/totally hard.
 2. BOILED EGG

Boiled egg is the egg is cooked with their shells unbroken by immersion in
boiling water.
There are 3 kind of boiled egg

- Soft boiled egg : 3 minutes

- Medium boiled egg : 5 minutes
- Hard boiled egg : 7 minutes
Boiled egg is served in an egg cup and usually the guest eat the boiled egg with toast

3. OMELETE

Is Beat white and egg yolk together then fried in a pan with little hot oil , and they are
flipped during making the omelete.
Omelete can be prepared as :

Plain Omelete : Just the egg with no stuffing

Cheese Omelete : has some cheese ( cheddar ) on it
Ham Omelete : has tiny diced ham on it
Bacon Omelete : has pieces of cooked bacon added on it
Vegetable Omelete : has some vegetable no meat for stuffing
White Omelete : omelete which is made of from white egg only , no egg yolk

stuffing for omelete : cheese , ham , bacon , onion , spinach , salmon , tomato etc
The guest can choose their stuffing for their omelete.
 OMELETE WHITE OMELETE

4. POACHED EGG

Poached egg is placed the egg in boiling water with has some salt & vinegar without
shell.Usually the white egg automatically covers the egg yolk completely.

5. EGG BENEDICT

Egg benedict is consict of English muffin on based and each muffin topped with Canadian
bacon , and then poached egg and saucing with hollandaise sauce.

English muffin > Canadian bacon > Poached egg > Hollandaise Sauce
 6. SCRAMBELED EGG

Scrambeled egg is the egg has been broken , white egg and egg yolk mixed together then
heated and stirred in hot pan .

2. CEREALS

There are 2 kind of cereal :

a. Dry Cereal or Cold Cereal , Like :

Corn flakes , Frosted Flakes , All Bran , Bran Flakes , Raisin Flakes , Muesli , Choco crunch , Honey
Star , Fruty Loops , Rice Krispies

CORN FLAKE FROSTED FLAKES ALL BRAN

 ALL BRAN BRAN FLAKES CHOCO CRUNCH

MUESLI HONEY STAR FRUTY LOOPS

b. Hot cereal

1. Oatmeal is made from oat

2. Cream of wheat is made from finely ground wheat
3. Grist is made from coarsely ground wheat corn .
Hot cereal is served with hot hot milk

OATMEAL CREAM OF WHEAT GRIST

3. HOT CAKES

There are several different kinds of hot cakes that are served for breakfast :

1. Pancakes

Pancake can be described as thin , rounded cake .

 2. FRENCH TOAST

3. WAFFLE

Hot cakes usually served with Maple syrup , honey , Strawberry sauce , Blueberry
3. MEATS
Meats in breakfast is protein sources
- Grilled Ham
- Pork Sausage
- Bacon
- Corned beef
- Smoked salmon

HAM SAUSAGE BACON

CORNED BEEF SMOKED SALMON

4. FRESH BAKED BREAD AND PASTRY

BREAD PASTRY

- White toast - Croissants

- Brown toast - Muffin sweet taste
- English muffin - Danish
- Whole wheat bread Plain taste
- Whole grained bread
- Rye bread

BREAD & PASTRY

 White toast Brown toast English Muffin

Whole wheat bread Whole grained bread Rye bread

CROISSANT DANISH

MUFFIN

5. CHILLED JUICES

1. Orange Juice 6. Mango juice

2. Fresh Orange Juice / FOJ 7. Carrot Juice
3. Grapefruit juice 8. V8 Juice
4. Prune Juice 9. Pineapple juice
5. Tomato Juice

Notes :
 All kind of juices will be served in juice glass.
 In serving tomato juice , V8 juice and prune juice make sure to give wedge of lemon
 6. FRESH FRUIT

1. Grapefruit 6. Cantaloupe
2. Orange 7. Grape
3. Watermelon
4. Banana
5. Honeydew

7. ASSORTED FRUIT YOGURT

1. Plain Yogurt 6. Strawberry Yogurt
2. Banana Yogurt
3. Pineapple yogurt
4. Peach Yogurt
5. Strawberry Yogurt

LUNCH & DINNER MENU

Basically the sequence of menu in lunch and dinner are same , the different thing is the food in
Lunch is more simple , and lighter than dinner.
Here sre the sequence for lunch and dinner menu :
1. APPETIZER / STARTER

Light dishes that served in the beginning of meal and it can stimulate the appetite.
There are 2 kind of appetizer : Hot appetizer & Cold Appetizer

Hot Appetizer : Spring roll , fried calamari , cchicken drum , escargot bourguignon
Cold Appetizer : Shrimp cocktail , Canape , Prosciutto

Spring roll Fried calamari Chicken drum

Shrimp cocktail Canape Prosciutto

2. SOUP

There are kinds of soup : cream soup , chowder , puree , bisque , consommé , broth .

Exapmple of cream soup : Cream of tomato , Cream of asparagus , cream of mushroom

Example of chowder : Clam chowder , Fish chowder
Example pf puree : Pumpkin soup , Carrot soup , vegetable soup
Example of bisque : Lobster bisque , Shrimp bisque
Example of consommé : Chicken consommé , egg consommé ,
Example broth : Chicken broth , duck broth , beef broth

TOMATO SOUP CLAM CHOWDER PUMPKIN SOUP

LOBSTER BISQUE CHICKEN CONSOMME CHICKEN BROTH

2. SALAD

Salad is a cold dish of various mixture of raw vegetables usually seasoned with special
sauce it is dressing , sometimes olive oil and vinegar upon request.

Here below some famous international salad :

1. Ceasar Salad

It contains Romaine lettuce , Chicken , anchovy , parmesan cheese , cruton ,and

ceasar dressing.

2. Nicoise Salad

It contains baby cos lettuce , green bean , potato , tomato , olives, boiled egg ,
tuna.

3. Cobb Salad

It contains Ice berg lettuce , egg , chicken , bacon , blue cheese , avocado.

4. Chef Salad

It contains Romaine lettuce , cherry tomato , carrot , radish , ham , boiled egg ,
cheese.

CEASAR SALAD NICOISE SALAD

 COBB SALAD CHEF SALAD

A. DRESSING FOR SALAD

 Ceasar dressing : Egg yolk , olives oil , dry mustard , Worcestershir

Sauce , anchovy , lemon juice , wine vinegar
 Thousand island : Mayonnaise , chili sauce , chopped egg , celery
Pimentos , cream , salt , pepper
 French : Mustard oil , vinegar , cream , sugar , salt , pepper
 Ranch : Mayonnaise , butter milk , oil , vinegar , salt
Pepper , olive
 Italian dressing : Olive , wine vinegar , anchovy , garlic , thousand
Island caviar.

CEASAR THOUSAND ISLAND FRENCH

 RANCH ITALIAN

B. LETTUCE
4. PASTA
Pasta is a dish originally from Italy consisting of dough made from durum
wheat , extruded or stamped various shapes and cooked in boiling water and served
with special sauce.
There are some kind of pasta :
1. Spaghetti 4. Macaroni 7. Lasagna
2. Linguine 5. Penne 8. Ravioli
3. Fettuccine 6. Rigatoni 9. Rissoto

Spaghetti Linguine Fettuccine

Macaroni Penne Rigatoni

Lasagna Rissoto
Ravioli
B. SAUCE FOR PASTA

1. Bolognese : Tomato sauce , ground beef , garlic onion , butter , olive oil , salt
Pepper , oregano.
2. Carbonara : Cream , bacon , egg yolk , cheese , pepper , basil , olive
3. Pesto : Olive oil , basil , salt , pepper , garlic , parmesan cheese
4. Alfredo : Cream , butter , parsley , garlic , parmesan cheese
5. Tomato

Spaghetti Bolognese Spaghetti carbonara sauce

Rigatoni with pesto sauce Fetuccini with alfredo sauce Penne with tomato sauce
5. MAIN COURSE
Main course is the highlight meal in menu sequences , usually it is heavy meal
And Main course can be Meat , Poultry , Fish , Seafood , Vegetable or even Pasta.
Asian Main Course : Nasi goreng , Seafood Laksa , Tempura , Beef Teriyaki etc
Western Main Course : Steak , Chicken Cordon Blue , Fish & Chip , Lamb Chop
MEAT POULTRY FISH SEAFOOD
1. Beef 1. Chicken 1. Salmon 1. Lobster
2. Lamb 2. Turkey 2. Cod 2. Prawn
3. Pork 3. Duck 3. Tuna 3. Shrimp
4. Veal 4. Quail 4. Mahi – mahi 4. Scallop
5. Venison 5. Sea Bass 5. Oyster 6. Squid

VEGETABLE

1. Green Bean 8. Onion

2. Cabbage 9. Leek
3. Eggplant 10. Cabbage
4. Cauly Flower
5. Carrot
6. Cucumber
7. Garlic
There is some certain maincourse which the waiter must ask more detail after the guest
order. It is steak ,

STEAK
There are some kind of steak that available in the hotel :
- Sirloin Steak
- Tenderloin steak
- Rib eye
- Fillet mignon
- Surf & turf
- T-bone steak
a. Sirloin Steak
Sirloin steak is the steak that made from sirloin section ( back part ) of the beef , the
sirloin section is located between the fore-rib and the rump. Tenderloin steak has
more fat .

b. Tenderloin steak
Tenderlaoin steak is cut from the loin of the cow , this steak has less fat that’s why
the price is more expensive than sirloin steak and this steak has tender texture.

c. Rib eye
Rib eye is tender , juicy , and flavorful steak from the beef rib primal cut .
d. Fillet mignon
Fillet mignon is the smaller tip of tenderloin and one of the most expensive cut of the
steak.

e. Surf & Turf

Surf & turf is miancourse dish featuring red meat and seafood, typically steak &
lobster.

f. T-Bone steak
Is cut from the short sirloin , and actually has two different steak attached to the
bone.
 THE DONESS OF THE STEAK

Asking the doneness to the guest when the guest order the steak is A MUST !

1. Blue : Steak cooked at very high temperature for a short period.

Maximum 1-2 minutes every side which leave the center of the
steak practically raw.
2. Rare : The lowest level of the doneness ,the inside of the meat will be
Almost completely red. The temperature about 125 degree F
3. Medium : a cut of beef cooked to this level has a light pink stip throughout the
middle , the temperature about 140 – 150 degree F
4. Welldone : The steak will be grey brown throughtout with no sign of the pink
And normally charred on the outside. The final temperature over
160 degree F
 KIND OF SAUCE FOR STEAK

There are kind some of famous steak sauce around the world :
1. Peppercorn sauce : black peppercorn , beef stock , cream , shallot ,
Brandy/cognac , salt.
2. Bernaise sauce : Butter , egg yolk , white wine , white wine vinegar
Tarragon , shallots , lemon , salt.
3. Chimichurri sauce : Parsley , garlic , oregano leaves , olive oil , vinegar
Red pepper flake , salt .

Peppercorn sauce Bernaise sauce

REMEMBER !!!

1. Always asking steak doneness when the guest

order for the steak

2. Always asking kind of sauce when the guest

order for the steak

Chimichurri sauce
5. DESSERT

Dessert is the final course of the meal , it has sweet taste.

Dessert can be Fruit , cheese , cake , ice cream , sorbet .

CHEESE

 Blue cheese : Looks like Roquefort but is made of cow’s milk instead of
Sheep’s milk .
 Brie cheese : Soft , flavorful cheese from French.
 Gouda cheese : Dutch cheese made of cow’s milk and shaped like a flattened ball
Covered with red waxy routing to prevent mold . mild and
Smooth.
 Camembert cheese : Soft , creamy cheese produced in France.The crusty outer layer.
 Cheddar cheese : Hard , smooth , yellow American cheese.
 Cream cheese : Made from whole milk and cream,soft, white and smooth.

BLUE CHEESE BRIE CHEESE

 GOUDA CHEESE CAMEMBERT CHEESE

CHEDAR CHEESE CREAM CHEESE

6. BEVERAGE

Hot beverages will be served in the end of meal , this is upon the guest request
Some kind of hot beverage : Coffee , Tea , Hot Chocolate etc

ADDITIONAL KNOWLEDGE

5 MOTHER SAUCE

1. Bechamel / White Sauce

The recipe is butter , flour , milk or cream , stock
Derivatives :
 Cardinal sauce : White sauce with cream sauce and lobster
 Mornay sauce : White sauce with grated cheese
 Raifort : White sauce with grated horse radish
2. Veloute Sauce

The recipe is white stock , butter , flour , salt , white pepper

Derivatives :
 Allamande sauce
 White wine sauce
 Normandy sauce

3. Espagnole Sauce

The recipe is Brown stock , butter , flour , tomato puree , garlic

Derivatives :
 Demi-glace sauce
 Bordelaise sauce
 Madeira sauce

4. Hollandiase Sauce

The recipe is Egg yolk , butter , lemon juice , salt , pepper.

Derivatives :
 Bernaise sauce
 Maltaise sauce
 Choron sauce

5. Tomato Sauce

The recipe is white stock , butter , flour , tomato , salt , pepper , sugar , garlic
Derivatives :
 Marinara sauce
 Arrabiata sauce
 Vodka sauce
VII. TYPE OF SERVICE
The type of service that are served on board are :

1. Table Service
The type of service that is offer formal service where the guest are served in
courteous and understanding manner service since arriving until leaving.

2. American Service
This service is very simple because the food has prepared in the kitchen by using
guest’s plate and it is ready to served.

3. Self Service
This type of service is by the guest will take their food and drink themselves that
already prepare on the buffet counter.

4. Buffet Service
This service is called self service because the food has prepared on the buffet counter
and the guest can take the food as they want.

VIII. TYPE OF MENU

There are some kind of menu

1. A la Carte Menu

This menu has complete sequence and many choices even Breakfast , Lunch and
Dinner. This menu usually founded in the dinning room

2. Table D’hote Menu

Table D’hote menu offer multi course meal with multiple option of each course
At the fixed total price.

3. Set Menu
Set menu is a limited menu offered for set number of course at the fixed price.

4. Children Menu
This menu is available for kids , And the food selection is made to related to the
children , for example : French Fries , Chicken nugget , Potato crocket , Pizza etc
X. RESTAURANT PERSONALITY
There are some requiement to become restaurant staff , such as :
1. Knowledgable

Every restaurant staff should have sufficient knowledge about food and beverage
because they must be able to explain to the guest if the guest asking and also as
restaurant staff has responsibility to sell food & drink promotion to make revenue for
the company .

2. Skillfull

Restaurant staff should have a good skill and it depends on their position.

3. Positive Attitude

Restaurant staff should have a good attitude to everyone especially to the guest
caused it can make good impression for the guest as well.

4. Personal Appearance
Restaurant staff should have a good performance , they must always be in clean
, tidy and keep always their personal hygine.
The way to keep your personal hygine :
a. Take a shower twice a day
b. Brush your teeth twice a day
c. Always wear clean uniform
d. Avoid bad odor by using inner tshirt and nice parfume
e. Wash hand often
f. Cut your hair nicely
g. Cut your finger nail properly

XI . MEAL PERIOD
 Breakfast : 06.00 am – 09.00 am
 Brunch : 10 am – 11.00 am
 Lunch : 12.00 pm – 15.00 pm
 Dinner : 18.00 pm – 22.00 pm
 Supper : 23.00 pm – 01.00 am