Have the students calculate the total bill or cheque amount for their order. One of the biggest investments that goes into opening a new restaurant is the kitchen. Le mobilier, le materiel et le linge au restaurant. The layout of a commercial restaurant kitchen must be planned to allow food to flow seamlessly from the prep area to the line. You can feature a fullservice bar where customers sit and even enjoy a meal along with a cocktail, or you might settle on a limited service bar where servers make or order their customers drinks and deliver them to tables. Les couverts les plus courants 1 2 3 4 5 6 7 8 9 1 fourchette entremets. Materiels et equipements en chr lhotellerie restauration. Materiel restaurant snack,pizzeria, boulangerie,patesserie. A commercial kitchen needs industrialgrade equipment that can withstand busy restaurant use. Identifier lutilisation des differents materiels professionnels. In either case, youll have to invest in outfitting the bar, at. Use the menu to give a list of dishes and their prices. The layout of a commercial restaurant kitchen must be planned to. Materiel restauration equipements chr, hotels, restaurants.
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