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types of neo-catering

Here are some important types of neo-self-service restaurant

free flow islands of appetizers, first, second and so on., To which the client accesses;

fast-food: Supply of sandwiches, chips, salads, desserts, sometimes pasta

snack bar, snack-room: sandwiches, sandwich, sandwiches, a few cold plate;

sandwich: wide selection of sandwiches,

spaghetti: spaghetti served in a variety of ways;

grill-room, steak house: everything on the grill all meat, usually grilled

take-away food: pizza fast, caterers take-away, possibly with delivery service;

themed restaurants including: vegetarian, organic, macrobiotic.

Restaurants

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The types of commercial catering

top: local distinguished by the quality of food, service and the wine list, the environment that are in the highest bracket of prices and qualifies for at least 2 / 3 of the highest scores awarded by the guidebooks (we practice creative cuisine or haute cuisine). Restaurants

business: the place to be on the higher end of prices, but they lack the characteristics that distinguish a top restaurant, although frequented by a clientele of very high status (usually creative cuisine).

hotel restaurant: they are characterized by being located within a hotel complex and may engage in a continuous or seasonal, can serve internal customers and / or external, can make food and celebratory banquet service in addition to PR (Cooking the mixture, of variable quality, for each category). Restaurants

entertainment: catering forms related to types of entertainment such as dance, music, comedy, videos, etc.. (Kitchen is often neglected)
Restaurants
traditional media are in the range of prices, often with a line of kitchen "style", with decent quality, rough or scandalous, as appropriate.

Theme Restaurants: single issue where menu: Fish, Game, mushrooms, truffles, herbs (cooking in general discrete, sometimes very good).

False taverns / inns or very rustic atmosphere typified, pretentiousness, familiaritàdella management imbalance the price / quality ratio (flat at times sought with the use of expensive ingredients, but not always of good quality).

Vere taverns / inns in danger of extinction, characterized by a few dishes on the menu, for the exclusive family prices at the lower end (cuina typical home setting, but generally good).

Restaurants-pizza: all hybrid forms by the bid in separate menu of different types of pizza.La type is given by the traditional restaurants have also added pizza and pizzerias that have also expanded their range of catering menu also understood in the broadest sense.

Fast-food: any form of fast food that meets the following criteria: instantaneous service, limited menu choices, standardized, affordable, quality products made with selected raw materials and semi-finished or finished, specialized equipment, suitable for implementing a program of centralized, non-specialized staff, all based on concept of chain, with or without a franchise.

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A bit of history the "tip" The neo

The word "tip" comes from the French "race" (sleeve), my sleeve and it was just that the lady gave to the chivalrous knight in ceremonies, and today is a recognition of the care received.

With the tip is rewarded those who have served with particular diligence and kindness, but if you absolutely must leave to do so and 'was the owner, and it' goes without saying that we should not feel obligated to do so if you have not 'been treated well.

E 'compensation voluntary but in practice almost compulsory for the waiters at the bar or restaurant, for the cloakroom, the guardians of the toilet, the hotel staff, personal care workers and taxi drivers.

The word "tip" is never uttered, the act must be discreet, veiled, and does not force you to reach out. At the restaurant a tip is left on the saucer of the account or directly to the cashier, and in the latter case, 'the case is premunira' to alert the waiter what it has received in his favor. At the bar, and 'just round off the amount, leaving small change of the rest on the saucer.


But if the tip in some countries, especially communist ideology, not 'not welcome, conversely, in others' even mandatory:

- in the United States' mandatory for the waiters of the restaurant (if on the menu 'is not specified that the service' inclusive) and taxi drivers, to the extent of 15% of the bill, and this 'and' motivated by the fact that wages for these categories of workers are very low and the tip and 'already' including in the calculation of the monthly salary: would not give it in a way to remove money from their paycheck! ... And no one escapes even paying with their credit card receipt which bears a signature space provided for the tip to fill (and attention, which otherwise might be to compile even a few dishonest!)

- Egypt tip ("bakshish") and 'request to anyone who pays a service or sell something and the amount' at the discretion of staff, but to tip waiters, drivers and guides is indispensable in order to ensure a good service ...;

- in France, from 'almost every time anyone pays a service, including employees at the pump and the guardians of the parking;

- in Finland and India will be rejected if the drivers possess a taximeter;

- China, Cuba and North Korea, the communist ideology considers humiliating;

- Japan and Polynesia and 'considered detrimental to the dignity' of the recipient;

- in Thailand and 'considered equal almsgiving.

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This sector includes those formulas catering to very different between them that are characterized by:
a fast, agile and flexible
;
a strong orientation towards the market demands. Any form of neo
food requires:
-a type of management more structured organizational scheme
-a well-defined
-a kitchen facility more compact and simple
-specific equipment and tools;
-child labor, labor
less skilled, being the work more simple and repetitive.