Analysis Of Seafood Restaurant In Kuala Lampur Malaysia

They are various responsibility that department of food and beverages need to carry out. The services involve food and drinks that prepared in kitchen as for the food and drinks made in the Bar. The customers will receive the services at the food and beverages premises. The premises includes restaurants, bars, hotels, airlines, cruise ships, trains, companies, schools, colleges, hospitals, prisons, or even take away. In addition, food and beverage department job duty for the entire dining rooms, restaurants, bars, the gallery for the kitchen, as well as clean up the utilities and provisions operations aboard the cruise ship. In line with that, as for the cruise ship operation there are several people involve in ensuring this department is operates
In my assignment I want to discuss about a very popular seafood restaurant in Kuala Lampur Malaysia, name Southern Rock Seafood (The kitchen). This is a very new restaurant, they started from 14 February 2015. I choose this restaurant because in a short time they establish their restaurant as best seafood restaurant in KL Malaysia.
1.2 Nature Of Service:
The restaurant service practitioner provides high quality food and drink service to guests. A food service practitioner generally works in the commercial sector, offering a range of services to customers. There is a direct relationship between the nature and quality of the service required, and the payment made by the guest. In southern rock seafood (The Kitchen) they serve all very fresh seafood. This is a seafood restaurant. So their service product is also from the sea. They target market is also like all this customer who love very fresh and fish and oysters and also like some high quality wine and champaign. A wide range of specialist tools and materials are used for the service of specialist dishes, drinks and wines. They serve their food as western style. The diversity of skills associated with restaurant service is therefore likely to keep
The bigger the goals and concept, the more resources should go into design elements. The menu, clientele, and price points should all support the layout of the restaurant to create a single concept. Finally, design elements should support each other. No single element should stand out from the others without wanting to point customers in that direction.
Entrance: The entrance is the first and last impression for any business makes. In southern rock seafood (The Kitchen) the entrance is inviting, and it is to capture the essence of the restaurant. In southern rock seafood (The Kitchen) their entrance big enough for guests to gather if there’s a wait.
Kitchen: In southern rock seafood (The Kitchen) they have open kitchen and they have adequate space for all of the necessary equipment, plus ample room for employees to work. Necessary equipment can include ovens, stoves, broilers, fryers, a dish machine, triple sinks, and plenty of shelf space. A prep area and industrial sinks usually accompany dry storage space. Employees are able to move comfortably and safely in a fast-paced, high-stress