THEORETICAL FRAMEWORK

Review of Related Literature

Fine Dining Restaurants A fine dining restaurant is one where a good

selection of menu items is offered; generally at least fifteen or more different entrees can be cooked to order, with nearly all the food being made on the premises from scratch using raw or fresh ingredients. Full-service

restaurants may be formal or casual and may be further categorized by price, dcor/atmosphere, level of

formality, and menu. Most fine dining restaurants may be cross-referenced previously. Many into of other these categories, restaurants as mentioned haute

serve

cuisine, which is French term meaning elegant dining, or literally high food. Tom Powers (1992) also emphasized that most fullservice, fine dining establishments are small,

independently operated, some seating with less than 100

guests.

Despite

their

modest

capacities,

these

restaurants succeed because of their excellent quality. Many are staffed by trained professional chefs who have brought with them a craft tradition that dates back to the Middle Ages and, incidentally, to a time when wage costs were relatively lower and labor intensity was more practical. food Many operations, American however, staffs provide are excellent less

prepared

by

who

often

formally trained. Excellence is the absolute prerequisite in these

operations because the prices they must charge are high. An operator may do everything but the food served service possible guests prepared by is, to make the

restaurant careful, highly

efficient,

still to

expect by or

personal

service: and this

order

skilled

chefs

expert quite

waiters

waitresses.

Because

literally,

manual labor, only marginal improvements in productivity are possible. Requirements in Fine Dining As stressed out by Mealey, Fine Dining brings to mind all kinds of images, from crisp white table cloths

to waiters in tuxedos. As the name suggests, this offers the customers the finest food, service and atmosphere. It used to be synonymous with snobbish French waiters and restaurants like Le Fancy-Smancy. But nowadays, it can be in any type of setting and feature, a wide variety of cuisine --from ethnic to organic and with local price. The standards that you should always include in fine

dining are fine china, glassware and flatware (absolutely no paper, plastic, or Styrofoam). Certain tablecloths

being set are chosen very well and the place maintains a relaxing atmosphere for the diners. The traditional style is defined with silver candelabras and rose centerpieces while hip and trendy aura comes with a bold color scheme and modern furnishings. The addition of music playing

softly in the background should reflect the theme, such as classical for a traditional fine dining restaurant and jazz tunes for those modern ones. To complete it all, the lighting should also be leaning towards dim, creating a romantic mood to the visitors. Formal dinner parties are usually sit down dinners, where the guests are allotted a specific seat and are served food by waiters or servers. Such dinner parties

have certain etiquette that the guests have to follow religiously. However, not many people know about these etiquette that have to be followed during a formal dinner party as nowadays, there has been a growing popularity of informal or casual dinner parties where the guests do not have to follow any rigid rules of dining. Nevertheless, once in a while for every a person would have or to a attend a

formal

dinner

wedding

reception

business

meeting and not knowing its etiquette would be considered to be impolite by the hosts. So, if you are invited for a dinner party at a restaurant or someone's home, it is important for you to know about the etiquette of fine dining. Crucial Information on Fine Dining Manners 1.)The first and most important thing that has to be followed by the guests is arriving at the venue on time. It is always better to reach the venue at least ten

minutes before the set time. If you are going to be late for more than fifteen minutes for any reason, it is

important to inform your host or the restaurant about it. Once you have reached the venue, you would be guided to the reserved table by the server. However, you should not

sit anywhere you want to. Rather, most formal dinners have placards on the tables which indicate the place for each guest. If you do not observe any such placards, wait for the hostess to ask you to sit. Once you have taken your seats, switch off your mobile phone or keep it on silent. If you have to take an urgent call during the dinner, never take it at the table, rather it is always polite to go outside the restaurant and talk. 2.) One of the most confusing part, that most people experience, is the use of the cutlery during the formal dinner. At most restaurants, the table is set for the right-handed person and hence, you would find the forks on the left side and the spoons and the knife on the right side. When you start your meal, you have to start with the fork or spoon which is kept at the outside. For instance, the fork for the salad would be kept at the extreme left, while the soup spoon will be kept at the extreme right. In the same way, the spoon and fork for the dessert would be kept closest to the plate. The glasses would be kept on your right and you would mostly have a maximum of four glasses in all. 3.) The napkin which lies on your plate should be unfolded and laid on your knees. It should remain there

till the end of the meal and should be used only to dab your mouth and not wipe it. If you have to leave the table in between a meal due to an emergency, leave the napkin on your seat and not on the table, so that the servers understand that you would return. Once you have finished your meal, you have to place the napkin neatly on the left side of the table. However, it is important to remember that the napkin should not be refolded, nor it should be kept shabbily. 4.) One should never start the meal, unless each person in the table is served the food or before the host begins the dinner. Also, it is considered to be impolite to place one's elbows on the table while dining. While eating, do not fill your mouth so much with food that you have to chew your food with your mouth open. Rather, make sure that you put only a little amount of food in your mouth at a time. If you want to remove anything from your mouth like a piece of chicken bone, slowly spit it on to your fork and then transfer it into the plate. 5.) During the course of the dinner, it is appropriate to compliment the host and the hostess about the food, service, etc. However, ensure

that the compliments are genuine and not just for the

sake of it. If you do not like the food or the service, you should not complain about it. Instead remain silent and thank your hostess sincerely before leaving. Another important thing is to behave politely with the servers or waiters. One must remember that the servers are not your servants and should be treated in a good manner. Do not yell when something goes wrong and thank them each time after they serve and take out the dishes. While leaving the venue, tip the sever at least 10% of the total bill.

Excellent Customer Service

Fine dining requires a lot of attention even up to every single detail. the In comparison to casual an is dining

establishments, customer service

previous much

creates

excellent to

since

attention

required

cater the needs of every customer.

But this does not

mean that the latter offers a terrible customer service, rather, fine dining gives the customer a distinguishable service with that to the casual one. Fine dining services goes far beyond than taking an order and delivering food. Many fine dining services include: (1) escorting patrons

to

the

table,

(2)

holding to the

the

chair

for

women,

(3) the

escorting

patrons

restrooms,

(4)

crumbing

table in between courses, (5) replacing linen napkins if a patron leaves the table, (6) explaining menu items

without notes, and (7) serving food directly on the plate at the table. All of the details that are expected to the server require a thorough training of the staff. They should be able to answer all questions regarding the

menu, any item or even the wines that the customers may ask. They should also be ready detail this to even kind make those of menu small

recommendations. ones entitle

Every

single with

attention

dining.

(http://fine_dining.htm)

Catering Lisa J. Alvendia stressed out that a caterer is one who supplies the viands of an entertainment. The word

cate(s) means provision that is usually considered to be more special daintier than home productions. acatour is a purchaser or or purveyor of provisions Based or on one who

provides

prepare

delicacies.

these

definitions, your idea of catering would merely be the

special

preparation

of

food-service

vicinity,

transporting food to a catering site, and serving guests. Catering however involves more than preparing

special meals, delivering them to a specified location, and serving guests if necessary. There are several

variations according to location, the types of meals to be served, which define the service and equipment you will have to provide. Service Fitzimons and Fitzimons (2006) further stated that service with a smile used to be enough to satisfy most customers. Today, however, some service firms

differentiate in the marketplace by offering a service guarantee. commitment employees and more In to by addition quality, defining to a advertising service the firms focuses

guarantee

performance build a

standards

explicitly based.

importantly

loyal

customers

Service quality is a complex topic, as shown by the need for a definition that includes five dimensions: empathy, introduce and the

reliability, tangibles. We

responsiveness, use this

assurance, to

dimensions

concept of a service quality gap. This gap is based on the difference between a customers expectations of a

service and the perception of the service delivered. Sex Nobelius (2004) cited that that your sex as male or female is a biological fact that is the same in any

culture, what that sex means of your gender role as a man or a woman in society can be quite different cross culturally. These gender roles have an impact on the health of the individual. Religion As stated by Roth (2007) food patterns are based on ones Religious Philosophy. The Jewish interpretations of the dietary laws vary with persons who adhere to the orthodox view considering tradition important and always observe dietary laws. Food prepared according to these laws are called Kosers. Conservative Jews are inclined to observe the rules only at home. There are reforms which consider their dietary laws to be essentially ceremonial which minimize their significance. Essentially the laws require the following: Slaughtering must be done by a

qualified

person

in

prescribed

manner,

Meat

and

meat

products may not be prepared with milk products and the dishes used in the preparation and serving of the meat products must be kept separate from those daily foods. Jewish dietary laws forbid the eating of the following like the flesh of animals without cover hooves,

hindquarters of any animal, shellfish/fish without scales and birds with prey. The Roman Catholic Religion have been liberalized. Meat is not allowed on Ash Wednesday and Good Friday but the Pope adheres to abstain on the other Friday during Lent. The eastern Orthodox religion includes Christians from the Middle East, Russia, Greece. Although interpretations of the dietary laws vary with meat, poultry, fish and dairy products are restricted on Ash Wednesday and Friday during Lent Advent. For the Seventh-day Adventist, in general there are lacto-ovo vegetarians who mean they use milk products and vegetables but no meat, fish, or poultry. They may also use nuts, legumes, and meat substitutes, tofu and they consider coffee, tea and alcohol to be harmful.

For

the

Mormon,

the

only

dietary

restriction

observed is the prohibition of coffee, tea, and alcoholic beverages. The Adherents of Islam are called Muslims. The dietary laws prohibit the use of pork and alcohol and other meats must be slaughtered according to specific

laws. During the month of Ramadan, Muslims do not eat or drink during light hours. For the Hindus, all life is sacred and animals contain the soul of the ancestors. Consequently, most Hindus are vegetarians.

Conceptual Framework In this study, the profile and characteristics of the food establishment as well as the individuals who dine in the said catering services the needs to be

identified.

Most

importantly,

food,

facilities,

number of waiters /waitresses, services, amenities and location of the together establishment with the are needed of the to be

determined,

profile

regular

customers, food habits and preferences differ according to individual according to its age, sex, civil status, monthly allowance, religion, and educational attainment to have background of the establishment and so with

observation of fine dining executions. In a fine Dining , standards and executions are

needed to be observed especially, when it comes to its proper etiquette. Certain establishments must have not been following a standard and proper executions and

etiquette due to the few resources they might have. Food establishments are capable of serving a fullservice dining for the customers. This establishments

must know that the standard and executions of fine dining

affects

the

customers

formality,

especially

those

who

belong to the high class society. These standards food of services dining establishments executions in must order implement to give

fine

satisfactory services to the customers, and to maintain the reputation of the establishments. It is in need to provide guidelines and provision that will encourage the manager to establish good and effective service to

customers complaints and demand. It is one way, that individual can determine if the manager has provided the demands of the customers. The gap between standard

policies, and actual handling practice, is very important to be recognize, for it will be the basis for every

recommendation.

Conceptual Paradigm

Independent Variables Food establishment features:

Food Facilities Number of waiters/waitresses Services Amenities Location

Dependent Variable

Customers Profile:
Age Sex Civil status Monthly allowance Religion
Educational attainment

Fine Dining Executions in various food establishments in Valencia City.

Surveillance on standard table service execution

Proper and standard form of fine dining etiquette.

Figure1. A schematic Diagram of the Conceptual Paragdim of the study on Fine Dining Executions in various food establishments of Valencia City.

Definition of Terms

The following terms are defined clearly for better understanding of the study:

Cater it means provide a certain meal, refreshments. Also considered as arranging meal.

or

any

Elite is based on social status, it is considered as the high class.in a it is the few who are considered socially, intellectually or professionally superior to the rest of the group. Establishment it is an organization as a whole wherein considered as a place of business or a residence. Execution it means effect of fulfilling. carrying out, or putting into

Etiquette include certain rules of behavior standard in polite society, and also known as the rules governing professional conduct. Fine dining is a type of dining selection of menu items is offered. wherein a good

Nutrient is a food or any substance that provides energy or building material for the survival and growth of a living organism. Restaurant is a served to members of leisure. specific place where meals are the public and to ensure ones

Services means the work performed service in a food service establishment.

by

one

that

Standards include it is a govern modes, methods, and condition for reaching specific goods. It is considered also as the road map that leads to achievement of goals and should point out acceptable services and quality levels of products required to meet needs in a specific situation. Strategy is purpose or goal. a use of such skill in achieving a

Hypothesis of the Study

In this study, the hypothesis below will be tested: 1.1 The standard fine dining execution has no

significant relationship with the food service establishment executions.