1. E. Grace Selvarani

2. RESTAURANT
•A restaurant is a commercial facility that
provides food and beverages to customers for
profit.
•A restaurant is a place which is usually inside
a building where customers go to eat food, for
which they must pay for.

4. RESTAURANT EQUIPMENTS
Much of the restaurant equipment is basic, although specialty
outfits will require some unique units, some of which may be
very expensive.
At the bare minimum, restaurant will require a
stove, refrigerator, oven, and industrial
microwave, sink, dishwasher, and an abundance of counter space
for food preparation.
May also require heat lamps for keeping food warm until it can
be taken out to customers, and refrigerated display cases to hold
desserts in an area where they may be appropriately tempting.

8. SERVICE EQUIPMENTS
Service equipments are the factors which reflects,
•Standard of the restaurant
•Type of service
•Theme of the restaurant
•Type of customers
•Durability of the equipment
•Ease of maintenance
•Flexibility in use
•Price factors
•Standardization

9. RESTAURANT PROCEDURES
•Restaurant procedures are a series of events which takes
place before, during and after the service to the guests.
•The restaurant procedures is also called as “service
chain”.
•It is essential for the smooth functioning of the
restaurant.

10. In brief, the procedures include,
•Briefing
•Mise - en - scene
•Mise – en – place
•Setting up the side board
•Restaurant table reservations
•Receiving and seating a guest
•Taking an order
•Food and beverage service
•Presenting the check
•Guest exit

11. CONCLUSION
•Thus, we have seen about, definition of a
restaurant, restaurant equipments in general which
includes both kitchen equipments and service
equipments and the restaurant procedures.
•The restaurant may be small or large the above seen
things are few which would be in general.

12. REFERENCES,
•Food and beverage service by Sudhir Andrews
•An introduction to hospitality by Dennis
•Managing food and beverage operations by
Lendal
•Restaurant equipment leasing basic by Ralph
Burns

13. THANK YOU