Fine Dining

Topics: Food, Chef, Restaurant Pages: 13 (3613 words) Published: February 24, 2014

Important Factors To Be Considered in Managing a Fine Dining Restaurant

Table of Contents
Title Page…………………………………………………………………………………………i Table of Contents...........................................................................................................................ii Chapter 1: The Problem and Its Setting

Introduction………………………………………………………………………………..1 Theoretical and Conceptual Framework…………………………..………………………4 Statement of the Problem………………………………………………………………….5 Objectives of the Study……………………………………………………………………5 Hypothesis…………………………………………………………………………………6 Significance of the Study…………………………...……………………………………..6 Scope and Limitations………………………..……………………………………………7 Definition of Terms………………………………………………………………………..7 Chapter 2: Review of Related Literature

Conceptual Literatures…………………………………………………………………….9 Research Literature………………………………………………………………………12 Chapter 3: Research Methodology
Research Design……………………………………………………………………….…14 Locale of the Study…………………………………………………………………....…15 Participants of the Study…………………………………………………………………15 Sampling Procedure………………………………………………………………...........15 Research Instrument…………..……………………………………………………….…15 Data Gathering Procedure………………………………………………………………..16 Data Analysis……………………………………………………………………..……...16 Appendix A: Questionnaire……………………………………………………………….......…18 References……………………………………………………………………………….……….19

Chapter 1
The Problem and Its Background

Rationale or Background of the study
A fine dining restaurant is one that offers its patrons the finest food, service and atmosphere. It is also the most expensive type of restaurant. The menu should offer unique items and the service should be undisputively perfect and the atmosphere inviting. Here is a brief history of fine dining restaurant:

As the culinary arts became more refined and important in all parts of French culture the first restaurant appeared. In 1765 A. Boulanger, a soup vendor, hung a sign over his business, which offered a choice of soups and broths for health. The name he chose for his business was restorative or restaurant, indicating the nutritive aspects of food. This soup vendor was the first to offer a menu with a choice of dishes. Prior to this a visitor could buy a variety of beverages at an inn or eat off the host’s table at a hotel. But there were no choices. The time must have been ripe for these menu driven eateries because they spread rapidly throughout Europe. Indeed the word restaurant and its variations are now used by virtually all European speakers to signify an eating establishment, which offers a choice of dishes.

In 1782, less than 20 years after its humble beginnings, the first luxury restaurant was opened in Paris. It was called La Grande Taverne de Loudres by the owner, Antoine Beauvilliers, who became the first famous restaurateur and host. He even wrote a standard work on the French culinary art entitled “The Art of Cuisine”, which was published in 1814. Brillant-Savarin, a famous gastronomic chronicler, credited him with being the first to combine the 4 essentials of dining - an elegant room - smart waiters - a choice cellar - and superior cooking.

Beauvilliers also set the standard for future Maitre’ds and hosts. He pointed out the dishes to be avoided, must dishes, and then suggested the perfect wine with such a gracious and engaging manner that he seemed to doing you a favor as your friend. This was the type of Maitre’d that every chef yearns and even aches for.

Then came the French Revolution. This event leveled out the culinary world just as it did the political world. Justice became more uniform for all classes of society and more people had the opportunity to dine out. Previous to this momentous societal upheaval only the wealthy were dining in the privacy of their estates. However the French Revolution drastically reduced the number of households with elaborate culinary establishments. The multitude of unemployed chefs and cooks, who were lucky...

References: http://udini.proquest.com/view/a-comparative-study-of –the service-gold: 304743942/
http://everydaylife.globalpost.com/fine-dining-restaurant-positions-12082.html
http://en.wikipedia.org/wiki/Types of restaurants
http://www.ask.com/question/what-is-a-fine-dining-restaurant
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