Classification of

Restaurants
 RESTAURANT
It is a food outlet that serves food
and beverages to dine-in customers
as differentiated from those being
served in take-out counters or
vending machines.
 DINE-IN RESTAURANTS COME IN
VARIOUS TYPES LIKE:
1. Coffee shop
A casual dining outlet that
caters to people “on the go”
such that most served are short
orders.
 2. Fine dining
It is usually designed to elite market
and they served special dishes of
superior quality, often with elegance
of wine service and sometimes table
side preparation and gueridon service.
 3. Cafeterias, Student/Industrial canteen
It is meant for people with low
meal budget. It serves value
meals that are usually displayed
in fast food counters.
 Restaurant Layout
1. Dining area
2. Bar counter
3. Food Display Counter
4. Dispatching Counter
5. Cashier’s counter
6. Dishwashing Counter
7. Service station or side stand
8.Food preparation area
Dining Area
It is managed or
supervised by a head
waiter, known in French
term as Maitre d’ Hotel.
 Typical productivity ratio used by
food establishments
1 waiter/attendant=15 customers(for
American or Plated service)
1 waiter for every table of 10-12 customers(
for Russian Service)
1 waiter for every 5 customers(for French
Service with table side preparations)
 Typical productivity ratio used by food
establishments
1 waiter for every 20-25
customers(for Buffet Service)
1 waiter for 20-25 customers or 4
to 5 tables(for Family or Lauriat
Service)
A trained professional waiter can
easily handle up to 15 customers for
a la carte or plated service but new
waiters may not be as productive so
the productivity standard has to be
adjusted based on the capacity of
the assigned waiters.
 Job Duties of Service Personnel
1. Outlet Manager
Oversees food and beverage
operations in his assigned outlet;
ensures that service is carried out in
accordance with prescribed standards
and policies
2. Captain Waiter or Station Head
Oversees the set-up
and delivery of service
in his/her area
3. Receptionist
Welcomes and greets
customers at the entrance
and escorts them to their
tables.
4. Waiter
Takes and serves food and
beverages order according to
the prescribed standards of
service.
5. Busboy
Dining room helper and
runner
6. Bartender
Prepares drink orders
according to the prescribed
standards.
7. Outlet Cashier
Prepares and attends to
settlement of customer’s bill