AA Restaurant Management

The Mexican Cuisine: If you are to choose to eat only one type of food for the rest of your life, it will be smart of you to choose Mexican food. Experts promise you that you will not feel bored in the Mexican kitchen. Between tacos and quesadillas, you will find great varieties. This cuisine is a major stop for fresh food such as avocado, tomato, garlic, lemon, and beans with hot pepper and chocolate, all healthy foods full of antioxidants, not to mention their delicious taste.

Among the most famous Mexican foods is the \"Mole\", which is considered a kind of old-made sauce made from hot pepper, spices, chocolate, a mixture of magic herbs, and shawarma made from grilled steaks. Another famous Mexican food are \"Tamales\", which is an ancient Mayan food, and the \"Tostada\" dish, having the same components of tacos or burritos, but fried in the form of tortilla slices.

The Italian Cuisine: It is one of the top cuisines worldwide and one of the easiest to prepare. A small amount of pasta, olive oil, garlic, and perhaps a slice of meat will enable you to have the most delicious meal on a plate of gold.

The Italian cuisine has simply the essence of foods that give pleasure and calm. Among the most famous Italian foods are the popular and satisfying \"pizza\" for all classes of people, and \"cheese mozzarella\" placed on sponge dough balls. You may know that many people welcome Italian food in their homes, especially junior chefs, hence the genius of Italian food, as it makes every beginner a professional chef with the least things.

The Japanese Cuisine: The Japanese apply precision in their kitchen, as they do in engineering. Do not forget that the country of the rising sun is a place of delicious “sushi” cooking, and a luxurious “kaiseki” meal, and there you can get a special seat in the mobile sushi cart for a feast of random food that you did not know already in the gastronomic dictionary. \"Miso soup\" is considered one of the most famous Japanese foods made with basic, simple, and healthy flavors.

5- Marketing: 1- Use social media: Facebook, Instagram, Snapchat. 2- Design a website with all the details of the restaurant (Menu, Restaurant Photos, etc.). 3- Have professional capture and posting of dishes on social media. 4- Save and collect customer numbers to make an offer for them. 5- Communicate with companies to offer meeting service. 6- Do marketing inside the restaurant by serving special dishes. 7- Celebrate all occasions such as New Year, Mother's Day, etc.

The Largest Restaurant in the World: The Syrian “Damascus Gate” restaurant snatched the title of “the largest restaurant in the world”, according to what the Guinness Book of Records announced because it can accommodate 6012 people, spread over 6 departments. The restaurant was established in a suburb of the Syrian capital in 2002, on an area of 54 thousand square meters.

It includes a kitchen area of 2500 square meters and has a staff of 1,200 people, increasing their number to 1,800 at the height of the tourist season. The restaurant does not offer alcoholic drinks, but the list of items it offers to its patrons includes foods from India, China, and Iran as well as traditional Syrian dishes and Gulf dishes. The \"Damascus Gate\" grabbed the title of the largest restaurant in the world from the Thai \"Golden Dragon\" restaurant whose capacity is 5,000 people. The director of Guinness operations in Syria, Qusai Halasa, notes that the standard upon which the international encyclopedia based its decision was the restaurant’s actual ability to serve this number of customers, adding, \"We may see any space that includes an unlimited number of chairs and tables\". For his part, the manager of the restaurant, Muhannad Shaker Al-Samman, confirmed in statements published Thursday, 5-6-2008, that the correspondence with the Guinness administration spanned nearly 4 years to get the certificate of \"the largest restaurant in the world\".

He pointed out that the total cost of the restaurant was about $ 27 million. In front of the restaurant is a \"surprise\", according to Al-Samman, which is that a unique meteorite which fell in 1947 in Siberia and was owned by the Soviet Union before his father bought it for 15 million dollars. The meteorite weighs 106 kilograms, \"and NASA came to take a sample from it and tried to buy it, but father refused,\" according to what asserts Al- Samman. The restaurant includes an embodiment of the Damascus Gate, which resembles the shape and size of the original Palmyra Gate, in addition to the \"Taj Mahal\" gate that was part of the original design. It also includes 5 water fountains, 4 cinemas to display live events, and 6 TV screens supporting them. It also includes a gymnasium with a three- dimensional cinema, the first in Syria, a race track, and an electric train, which took nearly two years to build.

 Service Skills upon Guest Arrival: 1- Reception of the Guests: Guests are received by the manager of the restaurant or the host with a wonderful smile (such as good morning or good evening) according to the time. Ask if the guest has a reservation in advance where there is a restaurant register showing the guest name, time of arrival, and the number of people. If there is a reservation, we send the guest to the

table he/she booked, and if there is no reservation we ask several questions: The area where he/she wants to sit (a smoking area or without smoking), the number of people, and the place in which he/she prefers to sit. Note: The questions asked to the guest vary from restaurant to restaurant depending on the restaurant type, site, and service method, but we need to understand the privacy of the guest and his/her comfort to offer the best service.

2- Receiving Guests at the Table: When the guests arrive at the table, they are greeted by the captain. You should help the guests to sit down and start with the children if found, then women, and then men. Children are placed in a child's chair. The seat is pulled back to allow space to enter between the seat and the table, and then the captain gently pushes the chair using the right foot forward until the guest is seated.

3- Providing the Menu: The menu should be: -Clean without stains or creases. -Attractive and reflective of the nature of the restaurant.

-Written in both local language and English. -Abiding by the global sequence in the order of the list. -Clearly showing prices. The captain should know all the items on the menu in terms of ingredients, the time taken to prepare the dish, and the availability of the dishes.

Steps to Submit the Menu: 1- The menu is open to the guest from the right- hand side. 2- The menu is presented to children, women, and men. 3- The list is presented to the people invited to the restaurant, and then the person who made a reservation, if this is known. 4- The list is submitted to all who are seated without exception. 5- Guests must be left for a certain period to read and decide.

4- Taking Orders: The application process requires technical skills and experience in promoting food and drink items. Steps to take the order: 1- The Captain must write the table number and date before reaching the guest's table. 2- When taking the order, stand upright. 3- Orders are taken clockwise, starting from the women first, and in this way, you can submit the requests of each guest without having to ask them what they have ordered. 4- The order is taken from the left. 5- The Captain must be clear and understandable. 6- If one of the guests mentioned his orders before his turn, you should leave the right number of lines and register his order. 7- If the guest has difficulty choosing his/her order, submit suggestions. 8- Use abbreviations for writing, such as the first letter of a dish.

9- The order must be re-read to the guest to confirm the order and not to make mistakes. 10- The guest must be informed of the real time taken to prepare the order. 11- The guest should be informed of the drinks that are compatible with the offered foods. Submit suggestions: - If the guest does not ask for drinks, suggest serving them. - If the guest requests a main course, suggest a type of appetizer.

5- Submitting the Order to the Kitchen: After registering the order on the order book, the Captain places the orders on the POS device to be delivered to the kitchen. We follow up with the kitchen and start with cold appetizers, then hot appetizers, and then the main course.

6- Beverage Service: Beverage service is provided from the right side and by the right hand. Cups are placed on the right side of the guest. The cup should not be removed from the table when pouring water. When pouring water, you should place it with the right hand, put the left hand behind the back, and fill only three-quarters of the cup. Pour water first for women.

7- Arranging Food Service: The Captain goes to give the request to the kitchen soon after it starts with the appetizers and presents it to the guest, and the first plate that the guest used must be raised before the main course goes out.

8- Lifting Used Utensils: The plates used by the guest should be changed. Change the ashtray and replace it by placing a clean ashtray over the unclean ashtray to cover it and prevent ashes on the table. The dishes should not be withdrawn unless all the guests have finished eating the meal. After the guests have finished eating, the table should be cleaned of leftovers, and if the table is dirty before placing the main dish, it should be cleaned.

9- Sweets Service: After the guest has finished eating the meal and after cleaning the table, he is presented with a list of desserts and drinks. The table is prepared for the selected desserts.

11- Preparing the Invoice and Presenting It to the Guest: Check before submitting the invoice that there are no errors in it. Present it inside a folder with notes card and pen. Do not make the guest wait long for getting the invoice.

11- The Guest's Departure from the Restaurant: You should help the guest to wear his/her coat or hat, making sure not to forget anything like mobile or keys, with a greeting to the guest, saying goodbye with a smile, thanking him/her, and asking to return again while opening the restaurant door. 12- Rearranging the Table after the Guest Leaves: -Clean the table and restore dishes, clean cups, and table supplies. -Clean and wipe the chairs.

The human part has played an important role in restaurant management, as it is the means of the production and service process and should be taken care of by: 1- Taking the right choice for the human elements who work in providing hospitality services. 2- Continuous training of workers in this field, training and developing their skills. 3- Encouraging workers to continue providing hospitality services and mastering the skills. 4- Creating solutions to problems facing hospitality service providers.

The Art of Management in Hospitality Services: - Have a good welcome to the guests which makes them feel valued. - Provide distinguished areas for guests. - Ensure excellent preparation of the food served, whether hot or cold.

Points to Consider for a Successful Food and Beverage Service: - The service means smiling for all, differentiating in everything, hosting for all customers, treating all customers equally and privately, inviting them to visit again, creating a warm atmosphere with customers, and getting everyone to care. - The hard work of creating a good reputation for the restaurant helps take a full share of the domestic and external tourism market. - Training and rehabilitation of staff are essential.

Restaurant Reservations: - They must be answered at most after the second bell without any delay, and when there is any delay in the response, you should apologize. - Stop any discussion before responding to the customer. - Use return phrases that contain the name of the restaurant and offering help to the customer. - Accurately record the customer’s name, phone number, date of reservation, and time.

The Art of Hospitality Services in the Restaurant: - Firm management. - Professional workers. - Suitable conditions surrounding the customer, such as music and beautiful paintings. - Clean tables and floor. - Distinctive shapes of tools and utensils that are presented to guests. - The high morale of the restaurant workers.

Specifications of workers in providing hospitality services: - Caring for the appearance well. - Adherence to working hours and not to delay. - Power of personality and memory. - A polite and satisfactory way of dealing with clients.

How to Manage a Restaurant: Restaurant management is considered one of the primary matters that affect the success or failure of the restaurant, as well as the success of the services it provides to customers in exchange for financial amounts determined by the nature of the meal and its components and the quality of the food provided, in addition to the place’s luxury. Despite the large number of restaurants spread around the world, some are recorded to fail during the first three months of the opening, while others are seen to step up to the world and become a chain of restaurants in many countries, and this is mostly due to good restaurant management and restaurant management methods as follows:

1- Starting on solid foundations: Not only can successful management be counted on or promotion plans be included in the restaurant, but attention must be paid to the quality of the food provided and the quality of the service as well as the layout of the place, the best place, and the internal coordination, by arranging the seating, providing the comfort and beauty that the customer is looking for. The need to eat is not the main destination for people to come to restaurants, but the opportunity to meet with loved ones and friends, and to spend a good time with them, so the restaurant must be built on a firm and secure rule.

2- Employee training: All staff must be trained in the way they work in the restaurant, each according to their location; the waiter must master the art of dealing with the customer and take care of serving the dish and drinks, and how to act in the case of anything that goes wrong such as the following: - One of the dishes accidentally falls on the customer's clothes. - The waiter enters into an argument with a customer about the bill. The waiter is trained in appearance and dress code, and the rules for kitchen staff, headed by the chef, accountancy staff, marketing, and the manager are given more training on how management works in the restaurant.

3- Motivating employees: It is not enough for employees to be trained, as they must be offered incentives to motivate them, where how can any employee be creative in his work without feeling job security or ensuring that the salary is received at the end of the month.

4- Modifying errors: If errors are observed at work, they must be stopped and adjusted, while taking care to avoid them in the coming times. These errors may include poor quality of the food provided, lack of care for the cleanliness of the place, poor lighting, and some problems about the nature of employees working with each other. These issues must be addressed without the customers feeling them.

5- Use of modern technology: A computerized system for work, the introduction of an online external order system, the provision of cameras to the restaurant without being visible, to avoid customer inconvenience, and the good marketing of the restaurant online, especially through social media, all can help boost the business.

6- Development from time to time: The management must follow a development plan for the restaurant's work, in terms of decoration and the arrangement of the interior furniture, as well as the adjustment to the menu, providing the most distinctive atmosphere, changing the regulations and rules of work, and providing the restaurant with some service facilities, as a parking place for customers.

Menus: The menus have started with the word \"Menu\", which is a French word that means immediately or per minute; that is, it is an abbreviation for the word \"Minute\". Menu Definition: A statement that displays the food and beverage assets that the restaurant can offer to its guests and is divided into two types: - Fixed Menu or Set Menu. - An unspecified list containing various items called \"Ala Carte\" or main menu.

For the sale to take place regularly, the following elements must be present: - Having a suitable place for the sale and we mean the restaurant. - Skilled vendors are doing the sale. - The presence of consumers of the commodity and we mean the restaurant guests.

Formulating Menus: - Menus are usually written on fine paper with good printing. - They are written in both the local language and English. - The forms and sizes of menus vary according to the type of restaurant. - The menu should be sequenced according to its ingredients, starting with soup, appetizers, main course, and desserts. - Avoid language mistakes. - Do not use plural forms when writing in English. - Avoid Arabized terms of food unless these terms are internationally known.

The basic rules to consider when organizing menus: - Menus should include a variety of foods. - Each plate in the list should be different from the other plate. - Do not place two similar types of sauces or appetizers. - Prices must match the ranking of other prices on the list. - Taking taste into account in the order of the items, the items having a sharp taste should be with each other and the chili should be with each other. - Study the possibility of utilizing the remaining materials to avoid losses. Menus can be divided into meals: - Breakfast menu. - Lunch menu. - Dinner menu.

Menus can be divided in terms of stability or change: Fixed List: It does not change from day to day. Periodic List: It is a list that changes every day and for several days, and then repeats itself and so on. Menus can be divided in price terms: Ala Carte Menu: It is a menu with a wide choice of dishes and each item has a special price. Set Menu: It is a full meal at a fixed price.

 Menu Components: Soup: It is a liquid-based food, usually served hot and made from several ingredients, such as meat and vegetables, with extracts of food, water, or other liquids. Hot soups are characterized by cooking and boiling solid ingredients in liquids in a bowl until the flavors of those ingredients are extracted and the broth is formed.

Cold and Hot Appetizers: There are many types of appetizers, which are served alongside the main foods as a side dish, giving them a delicious taste.

The Grill: Grills are chicken, meat, or spiced fish grilled on charcoal. Grilled food is considered one of the most desirable foods for many people, due to the ease of preparation, the delicious and distinctive taste, and the possibility of preparing it at parties and various family groups. In addition, it is characterized by the possibility to have many salads and appetizers served alongside it, such as tabbouleh, fattoush, pickles, and others.

Main Dish: It includes a group of different meat dishes that the restaurant prepares in a different way, and the items of this group are carefully chosen as the highest prices in the menu, which controls the total cost of the menu.

The Salads: Salad is a ready-to-eat food that usually contains leafy vegetables and is served cold or with moderate temperature and served with sauce or dressing. The salad may contain other ingredients, such as fruits, grains, meat, or seafood.

Sauces: In cooking, the sauce is a liquid or creamy solid food served with meals or included in preparing food. Sauces are not usually eaten alone but are consumed as a flavor or moisturizer for another dish. Drinks Sweets

The Impact of the Corona Pandemic on the Restaurants Sector With the increase in the infection rate with the Corona virus worldwide in 2020, the global economy falls under a tremendous pressure, which led to the closure of many facilities. The most harmed of these facilities was the tourism sector, including restaurants. But what is the solution to avoid this crisis and get out of it with the least losses? The Emergency Fund: It is an amount of money set aside to cover any unexpected financial emergencies such as the spread of epidemics and so on.

The Amount Allocated to the Emergency Fund: It is a monthly amount that you save reaching 3 to 6 months of your monthly expenses. It is preferable to save the amount in a way that will facilitate access to cash at the time of need. You can know the appropriate amount for the emergency fund by setting the expected value of the following elements: staff salaries, restaurant rent, electricity and water bills, etc. When Can we Use the Emergency Fund? It is not supposed to be used only in case of crisis. We can use part of it to provide incentives to employees or invest in other projects for the company. A Piece of Advice: Saving money to deal with unexpected crises helps you find financial solutions without resorting to debt.