Page 78 - FUNDAMENTAL OF HOSPITALITY INDUSTRY
P. 78
Fundamentals of Hospitality Industry
2. Service
Low staff-to-guest ratio when
compared with those in fine
dining restaurants.
No formal dress code or dining
etiquette is required.
Full table service with simple
table setting and customers
order their food and being
served from a counter before
paying.
Service charge of 10% is
required by most restaurants.
3. Theme
Less formal in decoration when
compared with fine dining
restaurants.
Project a relax atmosphere.
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