restaurants,

tourism and chefs.

BY: ANDREA JIMENEZ GUZMAN.
 What is fine etiquette?
These are some rules that tell you how to
dress, behave, present yourself, etc.
appropriately at a dinner or class activity.

Who is served first at

the table?
The women are served first oldest to
youngest and then the men following this
same rule.
These are the correct ways to serve
a proper table.
 How cutlery
must be used? Cutlery is used from
the outside to the
inside of the plate, no
matter how much is
on the table, unlike
glasses, which are
used from the inside
to the outside.
When finishing dinner or a course,
cutlery can be arranged in certain
ways to demonstrate certain
messages. These shapes are:
 Rules in business meetings.
Business meetings are currently more “flexible” and
may give the false idea that the rules of etiquette
are no longer present, but this is a lie despite the
fact that these rules have still evolved than if they
should be applied and respected.
🍀Always say hello.
🍀know who's who.
🍀Handshake and eye contact.
🍀Observe the basic rules of courtesy.
🍀Watch your non-verbal communication.
These are:
🍀Watch your manners at the table.
🍀Study the location and its rules.
🍀Wear appropriate clothing.
🍀Avoid cell phones.
🍀Forget impunity.
 Gastronomy:
It is the discipline that studies
the relationship between
culture and food for a certain
period of time.
Strictly speaking, the
relationship between
preparing, serving and
consuming food is the
goal of culinary art.
 Knowing what type of
restaurants you have helps
provide a better experience
to your customers.

Restaurant classification:
In addition to creating a
strategy to attract clients, and
knowing what type of chef you
need.
 By category:
Luxury restaurant (five forks)
First-class restaurant (four forks)
Second-class restaurant (three forks)
Third-class restaurant (two forks)
Fourth-class restaurant (one fork)
 By concept:
Gourmet restaurant, Specialty restaurant.
Family restaurant, Buffet restaurant.
Fast-food restaurant, Thematic restaurant.
Food restaurant for carrying.
By types of cuisine:
Conceptual-tecnical kitchen.
Avant-garde cuisine.
Signature cuisine.
Classic cuisine.
High kitchen.
 By Michelin stars:
A Michelin star.
Two Michelin stars.
Three Michelin stars.

These stars can be awarded to both

the restaurant and the chef.
Skills of the chef:
 Soft skills:
Flexibility. Passion.
Organization. Resistance.
Multitasking. Leadership.
Commitment. Creativity.
Tolerance.
 Hard skills:
Get to know both local and international gastronomy.
knowing the basic concepts of the physical and chemical foundations of what happens in
the kitchen.
knowing and mastering the basic baking and pastry techniques.
Having general gastronomic knowledge.
know and máster the calssic cooking techniques to the most avant-garde.
Order and cleanliness.
Good palate.
The good sense of aesthetics.
initiative and speed.
 Functions:
Menú planning and dish preparaction.
Organize equipment and distribution of tasks.
Manage cooking and food prep time cooking a dish.
Performing administrative tasks.
Update the menus and he will be up to date with
culinary techniques and trends.
menus for different
events:
When creating a menu for an event we must take
several aspects into account:

🍀Typical products of the region where the event is.

🍀Number of the guest.
🍀Taste of the guest.
🍀Season products.
🍀Budget.
 Menu for:
🍀Wine captain book
🍀For children.
🍀Breakfast.
🍀Beverage.
🍀Deserts.
🍀Dinner.
🍀Lunch.
What most considered at studying
Gastronomy?
Be interested in the preparation
of dishes, in addition to their
assembly and administration of
the inputs and supplies.
What really links tourism and
Gastronomy?
They are united because much of culture is
expressed through food. Gastronomy is
one of the great attractions for tourists
and a source of income.
Gastronomy is closely linked to
the history and culture of a
place. It is also linked to the
economy, generates employment
and helps families and the region
in general.
Thanks for watching, and your
attention.