1 / 10

Leonardo Project “F&B4You” Fine Dining and Bistro Style

Leonardo Project “F&B4You” Fine Dining and Bistro Style. TYPES OF RESTAURANTS. Classical Restaurant. Luxury Restaurants. Hotel Restaurant. BISTRO STYLING Pizzeria Typical locals: Es. Trattoria (eating house), Osteria (tavern, inn), agritourism Ethnic restaurants.

raoul
Download Presentation

Leonardo Project “F&B4You” Fine Dining and Bistro Style

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Leonardo Project“F&B4You”Fine Dining and Bistro Style

  2. TYPES OF RESTAURANTS Classical Restaurant Luxury Restaurants Hotel Restaurant BISTRO STYLING Pizzeria Typical locals: Es. Trattoria (eating house), Osteria (tavern, inn), agritourism Ethnic restaurants

  3. Special equipment for luxury restaurant • Rechaud, chauffingdish, set for flambage, ménage; • Other different types of wine glasses (for old wine, aromatic wine, etc…,); • Clear soup cup and saucer; • Specialityitems (lobster fork, snail tongs and fork, etc.), • Special heavy equipment for service (carving trolley and display trolley, etc.); • Special equipment for wine service (bottle rack, ice bucket, etc.).

  4. Restaurant equipment and tools Hot car Car service Guéridon WineCart Flambecart Dessertcart

  5. Furniture and utensils Warmer cart Rechaud Dessertcart Oval source Chauffing warmers Crumbshovel

  6. Special Tableware Eeldish Vegetables dishes Round tray withhood Bell plate Bell-shaped oval traid Rechaud Fondue Ice bucket and column for ice bucket Tureen

  7. CUTLERY Soupladle Shellfishtongs Shellfishfork Salmon knife Asparagus tongs Butterknife Carvingfork Appetizerspoon Carvingknife Pie shovel Cake knife Fondue fork Eelfork Ice creamspoon Snailtongs Oysteropenerknife Snailfork

  8. SPECIAL UTENSILS 1 -Silver underdish 2 - Cloche fordishes 3 - Cloche fordishes 4 - Cloche fortray Snailplate Oysterplate Crumbroller Fondue plate

  9. BISTRO STYLE

  10. It’s oftenaninformalrestaurant, usually in a city center. Normallyitservesone-plateitems ratherthanformalmeals or it’s possible just to have a drink or a coffee. On some evenings it can provide live or recordedmusic. Dishes are usuallybased on localproducts or traditions.

More Related