Submitted By Colombe-Assi
Words: 886
Pages: 4

Dr. Kirk Swenson
18 February 2015
The restauration industry is growing up every day around the world. We can see different restaurants wherever we go. The world of work has changed considerably. What can we see? We are more likely to work. We live quite far from our workplaces (place to live outside urban areas); the working week is reduced. We attach importance to our leisure as we move more easily (diversity and proximity of vehicles), and we are taking more and more meals out of home. In that way, restaurants diversify themselves to fit client’s needs. People face various dining options like traditional restaurants, theme restaurants, fast food and restauration in transport.
First of all we have traditional restaurants. Those restaurants include hotel restaurants and tourism restaurants. In the hotel restaurant in France precisely, they are a complementary service to walk-in customers. The type of service is often at the base and at the buffet, there are often grill formulas in this type of restaurant. The grill formula consists of a simple map where fish and meats are grilled to order to the customers. Also there are tourism restaurants because there are tourist hotels in France; I do not know about other countries. It’s quite the same as hotel restaurants, but the service in tourist restaurants should be done by true professionals. What does it means? It means that at least one person in the staff must hold at least a certificate of professional competence restaurant or a title equivalent approved in this field of competence.
Next, there are restaurants that are called theme restaurants. The theme can be a product, a country, or a lifestyle. Theme restaurants around a product propose a restoration that revolves around a product type of course. For example, there is a restaurant specializing in vegetables in Paris. Pancake offer a card around different pancakes variances. The "paradise fruit" offers a menu where fruits are available in many forms (juice, sorbets, salads, etc ...). The type of employee service in these establishments is quite varied but mainly to the plate. A country restaurant on the other hand offers a menu of food and wine on a country. The service is usually pretty simple but is best suited to the customs of the country chosen: Chinese, Lebanese, Japanese, Moroccan, etc. We also have a lifestyle restaurant. Here it is not to choose a country or a product but rather a mode of consumption: vegetarian restaurants, dietary. The type of employee service in these establishments is mainly to the plate and buffets.
Then we have the fast food restaurant. Fast food is the sector that has experienced the strongest growth all around the world. It is this concept that answers part of our modern needs of urban (and hurry away from home). Fast food become indispensable today, they offer a recovery solution on or off the premises at all hours of the day. The choice is quite limited and highly standardized. The drive-in is a take-away service for motorists. Staff employed generally has no specific training for careers in the hotel and paid work time slots are set by the time clock. The coaching staff is trained in-house and comes for the majority of internal promotions. The restauroute who is a fast food formula, simplified, and located along highways. The service is often used as a linear