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1MI100 -UPDATES AND KNOWLEDGE OF HOSPITALITY INDUSTRY

A.Chain restaurants

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Description:

Chain stores are retail outlets that share a brand and central

management, and usually ha e standardi!ed business methods and practices"

Ad antage :

Ad antage o# a chain restaurant is: $he o%ner is able to e&pand the business and ma&imi!e his pro#its by allocating #ranchises in other countries"

Disad antage:

Disad antage o# a chain restaurant can be 'i# not maintained(maintaining the #ood )uality, and other measures o# a speci#ic standardin all the #ranchises

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*MI100 -UPDATES AND KNOWLEDGE OF HOSPITALITY INDUSTRY

B"+ast #ood

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-MI100 -UPDATES AND KNOWLEDGE OF HOSPITALITY INDUSTRY

Description:

A #ast #ood restaurant, also .no%n as a )uic. ser ice restaurant '/0R(%ithin the industry, is a speci#ic type o# restaurant characteri!ed both

by its #ast #ood cuisine and by minimal table ser ice" +ood ser ed in#ast #ood restaurants typically caters to a meat s%eet diet and iso##ered #rom a limited menu is coo.ed in bul. in ad ance and .epthot is #inished and pac.aged to order and is usually a ailable readyto ta.e a%ay, though seating may be pro ided"

Ad antage :

You can sa e money because #ast #ood tends to be cheaper than thealternati es"

You can sa e time as there is ery lo% or no %aiting time #or #ood to be ser ed"

$here are many healthy #ast #ood options no% so no need to eat #at#illed burgers and #ries"

Disad antage:

o%er )uality #oods that are usually caused by a large scale production process"

3ore #attening #oods that are mainly caused by the lo%er )uality #ood

sources"

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Description:

table ser ice table%are consisting o# a complete set o# articles 'sil er or dish%are( #or use at table

$able ser ice is a #orm o# ser ice in restaurants, pubs, and bars %here#ood or drin.s are ser ed to the customer6s table"

Ad antage :

ADVANTAGE-chance to sit down and relax with friends/family,food isserved by nice staff in most cases a nd good choice of food from amenu.

Disad antage:

DISADVANTAGE-food may be cold when served,food may take longto co me o ut and may take long to be seated.

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D.Ethnic

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Description:

Restaurants that #eature #oods o# di##erent nationality or cuisines" 9i.eCa un #ood, ;talian, Chinese, etc"MI100 -UPDATES AND KNOWLEDGE OF HOSPITALITY INDUSTRY

Description:

A #ine dining restaurant is one that o##ers its patrons the #inest #ood,ser ice and atmosphere" ;t is also the most e&pensi e type o# restaurant" $he menu should o##er uni)ue items, the ser ice should beindisputably impeccable and the atmosphere in iting"

Ad antage :

$he biggest ad antage to me is a nice rela&ing meal %ith plenty tochoose #rom %ith no %or. in ol ed such as coo.ing or ser ing or %ashing dishes"

Disad antage:

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$he biggest disad antage is that it costs a lot more than comparablemeals ; coo. at home" Another disad antage can be a long %ait i# therestaurant is busy"

F.Theme restaurant

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Description:

$heme restaurants are restaurants in %hich the concept o# therestaurant ta.es priority o er e erything else, in#luencing thearchitecture, #ood, music, and o erall 6#eel6 o# the restaurant" $he #oodusually ta.es a bac.seat to the presentation o# the theme, and theserestaurants attract customers solely on the premise o# the theme itsel#"

Ad antage :

+or the ad antage you must choose any theme you li.e and style also"$heme restaurant is ery romantic place, the theme usually choose#or your o%n"

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1*MI100 -UPDATES AND KNOWLEDGE OF HOSPITALITY INDUSTRY

Disad antage:

a theme restaurant must ha e the group, %hich li.e or disli.e, thus, be#ore you choose the style o# the theme restaurant, must consider %hat is target audiences li.e" ;n addition, also need to consider %hether the restaurant dishes %ith consistent theme, i# the theme %ithdishes ery not harmonious it %ill to ha e negati e in#luence on

busines"

?"$ops Restaurant

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1-MI100 -UPDATES AND KNOWLEDGE OF HOSPITALITY INDUSTRY

Description:

a commercial establishment %here meals are prepared and ser ed tocustomers

Ad antage:

asy

taste good )uic.ly prepared %ide choices you don6t ha e to coo. it they bring it out to you they supply drin.s

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they probably coo. better than you can be cheap nice en ironmen

Disad antage:

they c ould spit in your food

can b e exp ensivecould get a rude waitercould be waiting a long time for foodmay not have what you wantmay n ot have se ating arrangements for you

@"+amily Restaurant:

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Description:

;t is an ill de#ined term %hich generally means that the establishmentencourages children as diners and may e en cater to their desires %ithspecial menues, booster chairs, highchairs, special desserts, game

placemats and crayons" ;t also mar.s the #acility as less then a #inediniing #acility %ith a basic and moderately priced menu" +or somelocales it only indicates that they %ill tolerate the little beggars%ithout o ert malice"3anagement6s toleration #or nursing mothers,

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%ailing in#ants, combati e toddlers, #ood #ights, electronic games, cell phones and the lac. o# basic good manners %ill ary"

Ad antage:

Eating out can be a #un thing to do %ith your #amily and #riends"?oing to a restaurant to en oy a #reshly coo.ed meal that you do notha e to clean up a#ter is a #un %ay to rela&" 3any restaurants alsoser e #ood that many people do not ha e the time to coo. on their o%n

or do not .no% ho% to prepare"

Disad antage:

$here are some disad antages to eating out, ho%e er" ne problem%ith eating at a restaurant is that it is more e&pensi e than eating athome" 0ince there are so many people %ho %or. at restaurants %ho allneed to be paid, it costs a lot more than buying the ingredients at thegrocery store and ma.ing dinner at home"

;"Ca#eteria

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Description :

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1=MI100 -UPDATES AND KNOWLEDGE OF HOSPITALITY INDUSTRY

A ca#eteria is a type o# #ood ser ice location in %hich there is little orno %aiting sta## table ser ice, %hether a restaurant or %ithin aninstitution such as a large o##ice building or school a school dininglocation is also re#erred to as a dining hall or canteen 'in the British

English(" 1 Ca#eterias are di##erent #rom co##eehouses, although thatis the 0panish meaning o# the English %ord "

Ad antage : Employees ha e a true idea o# the #ull %orth o# the bene#its pac.age

they recei e and employers do not pro ide bene#its that are notalued"

Employees are gi en a sense o# control and in ol ement by ha ing achoice"

Dual career couples a oid ha ing bene#its duplicated by theirrespecti e employers"

Employers are seen to be more responsi e to the needs o# anincreasingly di erse, demanding and ageing %or.#orce"

A competiti e bene#its pac.age is aluable in attracting and retaining.ey personnel"

$he a%arding o# bene#its such as company cars becomes less di isi e" Employers6 demands #or #le&ible %or.ing practices are more

usti#iable i# employees en oy #le&ible bene#its"

Disad antage: Employers #ind them comple& and e&pensi e to set up and maintain

'although ne% technology is reducing both the cost and administrati e burden(" $he choices made may cause problems both to employers and

employees"

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2>MI100 -UPDATES AND KNOWLEDGE OF HOSPITALITY INDUSTRY

"Bu##et

Description:

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Bu##et is a system o# ser ing meals in %hich #ood is placed in a publicarea %here the diners generally ser e themsel es" 1 Bu##ets areo##ered at arious places including hotels, restaurants and many sociale ents" Bu##et restaurants typically o##er all you can eat #ood #or a set

price" Bu##ets usually ha e some hot dishes, so the term cold bu##et'see 0m rgFsbord( has been de eloped to describe #ormats lac.ing hot#ood"

Ad antage:

Ad antages to this is that it is con enient, #ood is prepared and eatenin the same place"

to coo. and chill #ood ser ice is that it can be prepared ahead o# time%hen time allo%s"

An ad antage is that this allo%s you to #eed large groups o# people%ithout ha ing to coo. the #ood yoursel#" A disad antage is the needto re heat the #ood"

Disad antage:

A disad antage %ould be %hen someone does not ha e time to stayand ha e a sit do%n dinner"

is the need to reheat the #ood" An ad antage to a commissary is that it

allo%s you to pic. up a prepared meal and then ta.e it home, to ameeting, or e en a picnic"

$he disad antage to this is that you cannot eat your #ood right a%ay,you ha e to tra el %ith it" Assembly #ood ser ice brings pre coo.ed#ood to you"

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K.Catering

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2*MI100 -UPDATES AND KNOWLEDGE OF HOSPITALITY INDUSTRY

Description :

Catering is the act o# #ood pro ision in a pro#essional capacity,

typically at social e ents" ;t is pro iding %ith %hat is needed orre)uired" Another de#inition is that o# being particularly attenti e orsolicitous"

Ad antage :

Doing something you lo e i# you en oy %or.ing %ith #ood, coo.ing#or e ents and are a ery social person is the ideal personality #or ahome catering business"

Earnings are e&tremely great #or the at home catering business" 3anyhome based caterings are earning si& #igures in a couple o# years in anice si!ed community

Recognition is %onder#ul in this line o# business and the net%or. o# people in the niche is terri#i"

$his is a ob you can do #ull time or part time as your schedule #its"

Disad antage:

Can be very s tressful work m eeting deadlines f or cateringbusiness clients.

Many p eople are catering for events w here clients a restressed for everything to be perfect. These include barmitzvahs an d weddings. They may ho ver, scream, cry an d

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2-MI100 -UPDATES AND KNOWLEDGE OF HOSPITALITY INDUSTRY

show a lot of anxiety. You do a lot of the work yo urself. You do the cooking,

cleaning, billing and getting the food to the event workingyour catering b usiness f rom home.

You need to be able to handle crisis a s t hey happen. Noevent goes o ff without a hitch. It may b e a thunderstorm thatday a nd you need to move the three foot cake t o the churchwith hail coming down and expect it to look p erfect. Can youhandle putting res o ut each event?

Catering can be a very lucrative b usiness f rom your homeand is a great way t o spend your time working from home if

you enjoy

L.Airline catering

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Con eneince CustomerHs choose more )uic.ly Portion control

Disad antage: And the disad antage is 3ore 0er ice 0.ill needed

9ess choice a ailable"

M.Take out

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Description:

something made to be ta.en out, especially #ood prepared in a storeor restaurant to be carried out #or consumption else%here"

prepared #ood that is intended to be eaten o## o# the premises inEngland they call ta.eout #ood Ita.ea%ay6 "

#ood that is coo.ed in a restaurant and ta.en by a customer to beeaten in another place"

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Ad antage:

Reduced perational and Recruitment costs: utsourcing eludes theneed to hire indi iduals in house hence recruitment and operationalcosts can be minimi!ed to a great e&tent" $his is one o# the primead antages o# o##shore outsourcing "

Disad antage :

@idden costs: Although outsourcing most o# the times is cost e##ecti eat times the hidden costs in ol ed in signing a contract %hile signinga contract across international boundaries may pose a serious threat"

9ac. o# customer #ocus: An outsourced endor may be catering to thee&pertise needs o# multiple organi!ations at a time" ;n such situationsendors may lac. complete #ocus on your organi!ationHs tas.s "

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