Nama : I Dewa Made Ari Sadewa

No/NIM : 09 / 2115823043
Kelas :1A
UAS Restaurant Service
Questions
1. The types of restaurants are divided into 3, namely: formal dining rooms, informal restaurants,
and specialties restaurants. Mention and explain the restaurant that is included informal
restaurants!
2. Please draw standard set-up for dinner for guests who want to enjoy dinner at the restaurant!
3. Explain the meaning of the menu, and mention the types of menus that are usually offered in
the restaurant!
4. Mention some of the equipment that is included in the silverware group with their respective
functions!
5. There are 3 types of servise usually applied in international restaurants, namely table service,
buffet service, and the others service. Mention and explain the types of services included in the
table service category!
6. Basically, there are (3) main tasks of a waiter when they incharge in a restaurant, namely
preparing, serving, and closing. Mention the things that must be done by a waiter when they are
preparing!
7. Mention step by step service of waiter if they want to serve the guest in the restaurant (start
form the guest entering the restaurant until leaving the restaurant)

Answer :

1. a. Formal Restaurant
A formal restaurant is a form of the food and beverage service industry that is managed
commercially and professionally with exclusive services.
Characteristics of a formal restaurant:
- Acceptance of Customers with advance reservation system.
- Customers are bound to wear formal attire.
- The menu options provided are classic menus or popular European menus.
- The presentation system used is Russian Service or French Service or a modification
of the two Table services.
Clasification Formal Restaurant :
 Restaurant Member, Super Club, Gourment, Main Dinning Room, Grilled Restaurant,
Executive Restaurant.
b.Informal Restaurant

Informal restaurant is a food and beverage service industry that is managed commercially
and professionally by prioritizing speed of service, practicality and acceleration of the
frequency of alternating customers.
Characteristics of an informal restaurant:
- Customer Acceptance without advance reservation system.
- Customers are not bound to wear formal attire.
- The menu choices provided are very limited and limit the menus that are relatively
quickly finished cooking.
Clasification Informal Restaurant :
Café, Cafetaria, fast food, coffe shop, bistro, canteen,taverns, family restaurant,
pub,sandwich corner, burger corner, snack bar.
c. Specialty Restaurant
A specialty restaurant is a food and beverage service industry that is managed commercially and
professionally by providing special food followed by a typical presentation system of a particular
country.
Special restaurant features:
- Provide a reservation system in advance.
- The menu provided is a typical country menu, popular, and liked by many customers
in general.
- The presentation system is adapted to the culture of the country of origin and
modified to the international culture.
2. Standard set-up for dinner :
1. Napkin is placed right in front of guests
2. On the left side of the napkin there is a dinner fork and B&B plate with butter spider and on
the right side of the napkin there is a dinner knife and soup spoon, and each cutteleris and
silverware is spaced about 1 cm apart.
3. Place the water goblet just above the tip of the dinner knife and the glass wine just above the
soup spoon
4. table accessories are placed in the middle of the table and the table number faces the entrance

3. Menu : A menu is a set of options presented to the user of a computer application to help the
user find information or execute a program function.
Types :
1) À La Carte
In French, à la carte literally means "by the menu". In the restaurant industry, à la carte is an
upscale term used in reference to menus that list items priced and ordered seperately. If you want
to give your guests plenty of flexibility, list your options individually on an à la carte menu.
They will pay for each individual side they select, and entrées such as steak or baked eggplant
will stand alone.
2) Du Jour Menu
Du jour means "of the day", and the term isn't limited to soups or cocktails. Du jour menus offer
flexibility for small and busy restaurants because they can be customized every day or even
throughout the day. These menus, which are commonly written on chalkboards or displayed on
digital displays, may include anything from a single special item to a list of that day's entrée
choices. They are usually presented in conjunction with a standard, static menu.

3) Cycle Menu
If you rotate your menu items according to day of the week, seasonal availability, or chef's
choice, you need a practical way to display your simple but ever-changing selections. Du jour
menus must be changed daily, but cycle menus feature a complete list of current and upcoming
menu items. Cafeterias often use weekly or monthly cycle menus, because they cook different
items on the same equipment. Additionally, cruise ships, resort hotels, and hospitals may utilize
cycle menus as well.
4) Prix Fixe Menu
French for "fixed price", prix fixe describes a menu that quite literally has a fixed price. There
may be multiple options for each course, but ultimately, every guest will receive the same
number of courses – usually an appetizer, salad or soup, entrée, and dessert – and pay the same
standard price no matter which individual selections they choose. Prix Fixe menus could also be
referred to as Special Occasion menus, as they are commonly used only for special occasions
such as Thanksgiving, Christmas, or Easter.
5) Table d'hôte
Yet another French culinary term, table d'hôte means "the host's table" and describes a menu
similar to a prix fixe menu, but with a more upscale turn of phrase. The term first referred to
meals shared among house guests and their hosts, who gathered at a single table to enjoy the
same courses. However, unlike the prix fixe menu, the prices of individual entree items may
vary. A table d'hôte menu is also excellent choice for holiday meals and cuisine that encourages
sharing, such as Easter brunch or Spanish tapas.
6) Beverage Menu
If you offer multiple beer, wine, cocktail, or even juice and soda options, you may want to
separate them onto a distinct beverage menu. Guests who start with water may order drinks later
if they have a beverage menu to peruse as they eat. Some beverage menus feature pictures of
specialty cocktails, extensive lists of craft beer selections, or information about the ingredients
and traditions that inspired each beverage.
7) Dessert Menu
Many standard menus have dessert sections but because servers collect menus after the entrées
are ordered, guests can't refer to these sections later. That's why some restaurants offer separate
dessert menus, which may be displayed right on the tables or handed out after all guests are
finished eating. Upscale restaurants may even roll out a dessert cart that features each item on the
menu, which makes it harder to resist sweet treats even if everyone's full.
8) Wine Captain’s Books
Most sit-down restaurants have a separate beverage menu, but very upscale restaurants often
have particularly extensive wine cellars, and discerning patrons want to select the perfect variety
to complement their meal. Servers may offer pairing suggestions, but the wine captain’s book
should include the years and winemakers of each available bottle.

4. Silverware/tableware is tableware made of metal coated with silver or stainless steel. This type
of equipment includes:
1. Demitasse spoon: spoon used for coffee or jam.
2. Tea spoon: teaspoon.
3. Ice cream spoon: ice cream spoon.
4. Long spoon: spoon for ice/coffee.
5. Melon spoon: spoon to eat melon.
6. Bouillon spoon: spoon for diluted soup.
7. Onion soup spoon: spoon for thick soup.
8. Dessert spoon: spoon for dessert (dessert).
9. Dinner spoon: a large tablespoon, usually used to take food as a substitute for a serving spoon.
10. Serving spoon: a large spoon for serving food, transferring food to the guest plate, usually
paired with a serving fork.
11. Grape fruit spoon: a spoon to eat grape halves.
12. Sugar ladle: spoon of sugar.
13. Sauce ladle: spoon to take sauce.
14. Soup ladle: a large spoon with a bent stem to take the soup tureen 15. Punch ladle: a large,
long-stemmed spoon, bent, for taking fruit punch, the place is called a punch bowl.
16. Caviar knife: knife to spread or flatten caviar on toast.
17. Pastry knife: knife to cut the pastry on the trolley.
18. Cheese knife: knife for cutting and eating cheese.

5. 1. American Service
(American System Service) Usually done in a coffee shop or informal restaurant because the
food has been placed and served immediately provided that it must be fast, precise, neat and
polite.
2. Russian Service
The characteristics of Russian Service include the main course being served first, the dinner plate
being placed in front of the guest.
3. French Service
This service includes high class service because the food is cooked in front of the guest
(flambee) so it requires special skills in the field of cooking.
4. English Service
This service is very rarely done, depending on the guest. In general, done for a family birthday
party. The characteristics of English Service include that the dishes are served whole, such as
grilled chicken.

6. - Prepare yourself and appearance

7. a. Menyambut tamu : Tamu memasuki restoran disambut dengan ramah oleh nyonya rumah
restoran atau resepsionis restoran.
b. Mengantarkan dan Mendudukkan tamu : Tamu diantar pada meja yang telah dipesan atau
disukai, atau sama sekali belum memesan tempat kemudian membantu menarik kursi ketika akan
duduk.
c. Pouring ice water : Waitres menuangkan air es ke goblet glass dari sebelah kanan, waitres
yang lain membantu membuka dan meletakkan serbet dipangkuan tamu.
d. Melayani roti dan mentega : roti dan mentega sebagai makanan pendamping.
e. Presenting the menu/taking order : Captain memberikan daftar menu dari sisi kiri tamu,
sambil membantu tamu jika mengalami kesulitan terhadap menu yang ditawarkan. Sambil
menawarkan menu captain waiter mencatat pesanan tamu (take order) dan diberikan pada waitres
selanjutnya orderdiserahkan pada bagian terkait.
f. Menyajikan daftar anggur : Sambil menunggu hidangan yang disajikan bagiansommelier
menawarkan anggur sebagai minuman pengiring hidangan.
g. Penyesuaian : Pelayan melakukan pembersihan atau penggantian peralatan makan dan
disesuikan dengan menu yang dipesan oleh tamu.
h. Menyajikan makanan : Menyajikan menu hidangan sesuai dengan aturan yang telah
ditentukan.
i. Clear up : Clear up adalah proses pengambilan peralatan yang kotor setelah selesai
makan. Pada saat hidangan pencuci mulut akan dikeluarkan pelayan mengambil peralatan
yang tidak digunakan lagi seperti asbak, piring B&B, gelas anggur.
j. Crumbing down : Crumbing down adalah proses membersihkan meja makan dari kotoran
setelah proses clear up dilakukan. Menggunakan serbet dan piring.
k. Menyajikan kopi atau teh : Setelah hidangan penutup disantap, kapten pelayan
menawarkan teh atau kopi dan bagian sommelier menawarkan minuman setelah selesai makan
(minuman setelah makan).
l. Menyajikan tagihan : Sebelum memberikan tagihan kapten pelayan menanyakan
komentar tentang pelayanan, cita rasa dan minuman sebagai tolak mengembangkan dan
perbaikan dimasa depan yang disesuaikan dengan keinginan pelanggan. Kemudian captain
waitermemberikan tagihan (bill) menggunakan check tray atau bill order.
m. Penawaran Perpisahan : Selesai pembayaran kapten siap membantu menarik kursi pada
saat tamu akan berdiri sambil mengucapkan terima kasih
n. Penataan meja : Begitu meninggalkan tamu maja makan maka pelayan segera melakukan
penataan meja agar meja dapat digunakan kembali jika ada tamu.