Fine Dining Analysis
Food Service Management & Culinary Arts
The Concept Analysis Assignment
Fine Dining
Reportive Statements:
• Modern ambiance
• No logo
• Simple, bold signage of restaurant name
• A wait list is available upon request & is also booked by the week, six weeks in advance
• Greeting upon arrival by employees and chef
• Employees in all black, and chef in white uniform
• No nametags
• Not wheelchair accessible
• Large door-like glass windows
• Street parking only
• Small waiting area
• Two different doors (main entrance into waiting area & waiting area into dining area)
• D-shaped stainless steel bar
• Stools
• 18 seats
• Stove as the centerpiece
• Copper pots hung above stove top
• Stainless steel appliances
• Black vinyl placemats
• Lighting was not too bright or too dim
• White china sets and wine glasses placed on steel bar
• Small room
• Wine cooler storage on left wall
• Menu was one piece of fine paper
• Presentation of food was outstanding!
• Assigned seating
• Professional attire
• Very clean
• Restroom was very clean
Interpretive Statements:
• The staff were very welcoming
• Greeted with a smile and a glass of champagne
• Very quiet atmosphere
• A bit chilly
A. Background Information
• Reportive My definition of fine dining is a sit-down restaurant that is top notch. The Chef’s Table at Brooklyn Face is definitely fine dining to me and is where I’m going to do my Fine Dining Concept Analysis Assignment on. I went to this place with my siblings along with my sister’s close friends to celebrate my sister’s birthday. She said that this place was the best restaurant in the world where it was “the best meal she’s ever had”. I didn’t know what to expect prior to going because I have never heard of the place so I was really excited to see what it was all about. As we pulled up to the restaurant, the signage was pretty simple, bold, and noticeable. I think I was too excited and eager to see
The Concept Analysis Assignment
Fine Dining
Reportive Statements:
• Modern ambiance
• No logo
• Simple, bold signage of restaurant name
• A wait list is available upon request & is also booked by the week, six weeks in advance
• Greeting upon arrival by employees and chef
• Employees in all black, and chef in white uniform
• No nametags
• Not wheelchair accessible
• Large door-like glass windows
• Street parking only
• Small waiting area
• Two different doors (main entrance into waiting area & waiting area into dining area)
• D-shaped stainless steel bar
• Stools
• 18 seats
• Stove as the centerpiece
• Copper pots hung above stove top
• Stainless steel appliances
• Black vinyl placemats
• Lighting was not too bright or too dim
• White china sets and wine glasses placed on steel bar
• Small room
• Wine cooler storage on left wall
• Menu was one piece of fine paper
• Presentation of food was outstanding!
• Assigned seating
• Professional attire
• Very clean
• Restroom was very clean
Interpretive Statements:
• The staff were very welcoming
• Greeted with a smile and a glass of champagne
• Very quiet atmosphere
• A bit chilly
A. Background Information
• Reportive My definition of fine dining is a sit-down restaurant that is top notch. The Chef’s Table at Brooklyn Face is definitely fine dining to me and is where I’m going to do my Fine Dining Concept Analysis Assignment on. I went to this place with my siblings along with my sister’s close friends to celebrate my sister’s birthday. She said that this place was the best restaurant in the world where it was “the best meal she’s ever had”. I didn’t know what to expect prior to going because I have never heard of the place so I was really excited to see what it was all about. As we pulled up to the restaurant, the signage was pretty simple, bold, and noticeable. I think I was too excited and eager to see