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10 Restaurant Types and Classification

 There are various types and designations for restaurants, but for more details, here are classifications of restaurants according to experts. According to Marsum (2000), there are 7 types of restaurant classifications:

a. A La Carte Restaurant

Restaurants that have received full permission to sell food, complete with lots of variety. Where consumers are free to choose their own food they want. Every food available in this type of restaurant has its own price.

b. Table D’hote Restaurant

A restaurant that specifically sells complete menus (from appetizers to desserts), and certain, at predetermined prices.

c. Cafeteria or Café

Small restaurant that prioritizes the sale of cakes, sandwiches, coffee and tea. Food choices are limited and do not sell alcoholic beverages.

d. Inn Tavern

Restaurants with relatively affordable prices, managed by individuals on the edge of the city. The atmosphere is made very close and friendly to its customers and provides delicious dishes.

e. Snack Bar or Milk Bar

Restaurants with not too broad, unofficial locations with fast service, where consumers collect their food on a tray taken from a counter (a long table that limits two rooms) then bring it to the table. Consumers are free to choose the foods they like, here better known as fast food restaurants. The food available is generally hamburgers, sandwiches, french fries, fried chicken, rice, and noodles.

f. Specialty Restaurant

Restaurants with atmosphere and decor are all adapted to the typical type of food served or the theme. These restaurants provide European, Chinese, Japanese, Indian and so on. The service is a bit more based on the procedure of the country of origin of these special foods.

g. Family Type Restaurant

Simple restaurant that serves food and drinks at relatively cheap and affordable prices. Especially provided for guests of families and groups.

According to Soekresno (2000), from the management and presentation system, restaurants can be classified into three, namely:

a. Formal restaurant

A commercially and professionally managed food and beverage service industry with exclusive services. The characteristics of a formal restaurant are :
  • Customer acceptance with a reservation system in advance.
  • Customers are bound to wear formal attire.
  • The selected menu is a classic menu or a popular European menu.
  • The presentation system used is Russian Service or French Service or modification of the two Table services.
  • Cocktail rooms are provided in addition to the banquet room used as a place to drink alcoholic beverages before eating.
  • Opened for dinner or lunch service or for dinner and lunch but not for breakfast.
  • Providing various brands of bar drinks in full, especially wine and champagne from various wine producing countries in the world.
  • Providing live music entertainment / live music and a place to floor with a romantic and exclusive atmosphere.
  • Food and beverage prices are relatively high compared to the prices of food and drinks in informal restaurants.
  • Table and bench arrangement has a wider service area for gueridon to pass.
  • Power is relatively large with the standard needs of astu pramusaji to serve 4 - 8 customers.

As for those included in the classification of formal restaurants include: Members restaurant, super club, gourmet, main dining room, grilled restaurant, executive restaurant.

b. Informal Restaurant

The food and beverage service industry is managed commercially and professionally by prioritizing the speed of service, practicality and successive frequency of customers. The characteristics of informal restaurants are :

  • Customer acceptance without a pre-booking system.
  • Customers are not bound to formal wear.
  • The menu choices provided are very limited and limit the menus - menus that are relatively quickly cooked.
  • The presentation system used is American Service or Ready Plate even Self Service or Counter service.
  • Opened for dinner or lunch service or for dinner and lunch but not for breakfast.
  • Does not provide live music entertainment / live music.
  • The menu list by the waiter is not presented to guests / customers but is installed in the Counter directly at each dining table to speed up the service process.
  • The arrangement of tables and benches is quite tight with each other.
  • Relatively little energy with the standard needs of one waiter to serve 12-16 customers.

As for those included in the classification of informal restaurants include: cafes, cafeterias, fast food, coffee shops, bistros, canteens, taverns, family restaurants, pubs, sandwiches, etc.

c. Special restaurant

The food and beverage service industry is managed commercially and professionally by providing typical foods followed by a presentation system that is typical of a particular country. The characteristics of a special restaurant are :
  • Provides a reservation system in advance.
  • The menu provided is a country-specific menu, popular, and liked by many customers in general.
  • The presentation system is adapted to the culture of the country of origin and modified with international culture.
  • Opened for dinner and lunch services.
  • The a la carte menu is presented by the waiter to the customer.
  • Usually presents music / entertainment typical of the country of origin.
  • Relatively moderate service personnel with a standard requirement for one waiter to service 8 - 12 customers.
  • Food prices are relatively high compared to informal restaurants.

As for those included in the classification of special restaurants include: Western food restaurant, Italian food restaurant, Thai food restaurant, Japanese food restaurant, etc.

Thus the Restaurant Classification hopefully those useful for you.
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