Classification of

Restaurants
[Chapter 5]

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Objective:

At the end of this lesson,

You will understand the different classifications of restaurants in

terms of service and quality of Food and Beverages.

- Ala Carte Restaurant

- Prix Fixe or Set Menu Restaurant
- Buffet Restaurant
“A la Carte“
“A la Carte“, also known as “À la Carte” as a French name,
means “upon request”. In each restaurant, À la Carte is one
of the types of menu ordering available at the restaurant. A
t that time, customers can choose each dishes as their favo
urite, that is, order any dish on the menu depending on th
eir preferences, taste and desired quantity.

When a restaurant offers separately priced items, you can

describe its menu as a la carte. ... The literal meaning of th
e French phrase is "by the card," although it's used in both
languages to mean "according to the menu."

A la carte is defined as ordering individual side dishes inste

ad of an entree selection. Ordering chips and a pickle inste
ad of getting a whole meal is an example of ordering a la
carte.
WHAT IS THE PROCESS OF SERVING À LA CARTE IN
RESTAURANTS?

Step 1: Welcome the guests

– When guests enter the dining room, the banquet hall m

ust be warmly welcomed.

– Ask guests to reserve tables and guide guests on tables

and chairs for guests to sit. Note to speak loudly, clearly,
with a professional, courteous, and friendly attitude.
WHAT IS THE PROCESS OF SERVING À LA CARTE IN
RESTAURANTS?

Step 2: Serve guests

– Submit the À la Carte menu and suggest drinks for gu

ests first. Introducing specials, new dishes or drinks at the
restaurant. If customers haven’t got decision to order or
have requests which one, they can consult dishes for gue
sts, suggesting by introducing the origin, processing, spec
ific flavors.

– Record orders and repeat the menu, transfer to the rele

vant department.
WHAT IS THE PROCESS OF SERVING À LA CARTE IN
RESTAURANTS?

Step 2: Serve guests

– When the dishes are ready, they need to check, correct

with the requirements on the order before delivering to t
he customer.

– While guests are dining, employees stand to observe w

hen guests need to change a new bowl, fork, knife or ash
tray, pure more water for guests …
WHAT IS THE PROCESS OF SERVING À LA CARTE IN
RESTAURANTS?

Step 2: Serve guests

– Submit dessert menu and register your order.

– Check and serve desserts to guests.

WHAT IS THE PROCESS OF SERVING À LA CARTE IN
RESTAURANTS?

Step 3: Pay the bill

– Observing staff to know when a guest wants to make p

ayment to notify the cashier in advance.

– When the customer calls for payment, the staff presents

the bill to the guest and explains if the guest has any qu
estions. Note, employees need to stand a short distance f
rom the guest to check the bill, count the money.
WHAT IS THE PROCESS OF SERVING À LA CARTE IN
RESTAURANTS?

Step 3: Pay the bill

– Give money to the cashier department and return the e

xcess money to the customer with the invoice if any.
WHAT IS THE PROCESS OF SERVING À LA CARTE IN
RESTAURANTS?

Step 4: See off guests

– Can ask customers about the quality and satisfaction

level when eating meals.

– Help customers take their bags and check if customers

have forgotten their items.

– Thanks guests for eating at the restaurant, saying good

bye, see them again and have a nice day.
“Buffet Restaurant”
When coming to these types of restaurants, diners will h
ave to serve themselves by taking the food displayed on
the shelves of the restaurant, choosing their favorite dish
es with hot, cold dishes and kind of drink. The highlight
of the self-service restaurant is the free style, comfort and
price that will be fixed for all customers. The food is avail
able on self-service restaurant shelves for easy selection.
“Types of Buffet Service“
- Sit Down Buffet
- Standing or Stand Ups Buffet
- Display Buffet or Finger Buffet
- Simple Buffet
“Sit Down Buffet Service”
If there is wine to be served along with the food, glasses
are put in advance on the tables and wine is served by
the waiter. ... A sit down buffet is as good as any formal
meal and it serves a more successful in infusing a certain
lightness in the atmosphere and at the same time
remaining 'formal' also.
“Sit Down Buffet Service”
Modified deluxe buffet – Tables are set with cutlery; wait
ers serve the beverages, coffee and dessert while guests
get the other dishes from the buffet line.

Deluxe buffet – Waiters serve appetizers, soup and/or sal

ads and beverages. Guests take the other dishes from the
buffet line.
“Standing or Stand Ups Buffet Service”

Standing buffet is also known as lap service. This is the

most common and the most casual of the three types
of buffet table setting. Here, guests will have to help the
mselves with the plates and the silverware, which are
usually wrapped in napkins. “The dining room is usually
where the food is served.
“Display Buffet Service”

These might include rolls, butter, sauces, napkin,

tableware etc. The guests then return to their tables to
consume the different parts of the meal. The table
layouts are similar to the standard banquet layouts.
“Simple Buffet”

Guests get food from a buffet line and waiters move

around to clear tables and help guests with minor
requests.
“Prix Fixe or Set Menu”
- Prix Fixe is a French term that means "fixed price" and
refers to a type of menu featuring a pre-selected list of
dishes at a set price.

- A prix fixe menu may include an appetizer, soup, salad,

entrée, and dessert all for a set price per person. It may
also be a more limited selection, such as an appetizer, an
entree, and a dessert. The main thing is you need at least
three basic courses. While prix fixe menus are very
common in Europe where they originated, most high-end
American restaurants use them as well, primarily at
lunchtime except for those special occasions.
Classification of
Restaurants
[Chapter 5]

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