Understand about the general structure of a restaurant helps greatly to understand the concept that

Understand about the general structure of a restaurant helps greatly to understand the concept that the whole is greater than the sum of its parts and the role each of its members. There is a big difference between working in a food establishment and any other industry. The difference international culinary center lies in who run a restaurant successfully depends on what happens within the establishment rather international culinary center than outside the same external forces. The simple fact that a restaurant has a unique opportunity to control all aspects of doing business successfully should not be overlooked. The products that generate revenues setting focus on the front of the restaurant (Front of the House) and the back of the restaurant (Back of the House). The two largest areas are tied for the following functions: Determined: In the office of Chef usually the owner, Chef and Maitre D '(Maitre D' is the person in charge of the room, the rest of the waiters and the location of the seats) . Selection: Chef's office usually by the owner and Chef. Quantity: In the office of the Chef Chef (food), Maitre D 'or Sommelier (drinks) [The sommelier is responsible for maintaining order and wines sold in the restaurant and usually have extensive knowledge international culinary center of the pairing Wine and Food]. Delivered: Through the back door in the back of the restaurant. Controlled: For the Chef or Sous-Chef (Chef de Cuisine in charge of the kitchen staff), but sometimes this function is performed by other members of the kitchen staff. Storage: Usually storage international culinary center areas away from high traffic areas. Prepared (Prep): It depends on the style of the restaurant and Cuisine, the basic ingredient preparation (cutting, stripping, cleaning, etc.) is carried out in a separate area, for example before the restaurant opened, or in the same kitchen during the hours of operation. Cooked: Kitchen in each of the appropriate seasons. For example, international culinary center the fish is cooked in the fish station, all sauteed food is cooked stir fry station, most appetizers antipasti station, etc. Silver international culinary center (Garnished): Whether by Chef Station (Chef de Partie) or the Chef Expeditor who assembles all the dishes, table by table in the "window". Delivered: For the guests international culinary center in the dining room by the lounge staff to their respective international culinary center stations and most sophisticated restaurants a team of "runners" international culinary center are used. Complemented: For selected drinks, ordered, received, controlled, stored, mixed (for cocktails) international culinary center by the Maitre D 'and international culinary center Sommelier or "Head Bartender"; and finally served in the bar, the "lounge" and the living room. Consumed: For the customers. Paid: At clientele. The main point is that all these functions are achieved within the limits of the physical facilities of the establishment. The obvious conclusion of this logic is that definitely, if customers are not satisfied and do not return to the restaurant, there is little that can be blamed outside these departments that make up the operation international culinary center of the restaurant. One may think that another restaurant international culinary center can make a dent in their own. But it just will not leave guests entering his restaurant at the other restaurant can offer them, but by what the restaurant can not offer. All you do well in your restaurant immediately impact your business-but what they do not do well also impact its establishment international culinary center immediately. The human aspect is so huge due to the fact that all the steps of production of the products in the restaurant are closely linked to the control of the individuals who work there. From the looks of hospitality service to the atmosphere of the place, the quality of the individuals employed at the restaurant international culinary center like his professionalism never be offset by technology or price reduction, as is the case in other industries. international culinary center Therefore, while other industries are concerned compete with others products, the evolution of technology, maintaining a large inventory, demographic and other criteria including the economy, the restaurant industry has a unique opportunity to modify their products daily to adapt to consumer demand. This allows flexibility to adjust the restaurant to purchase the purchasing power of its customers even with market fluctuations. In conclusion, understanding that the whole is greater than the sum of its parts guarantees perfect gear from all areas of the establishment. international culinary center And it is the human factor in all these parts guarantee that the restaurant work in harmony.
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