Pr24-03 Dish Arrangement 2

The material in this textbook consists of three main topics, namely Banquet banquet knowledge, Room Service and Bar. The history of the beginning of Banquet is based on the conditions of human life as social beings who interact with each other In western literature, the French nobility in ancient times, the family and relatives of the French emperor often held gatherings to enjoy delicious and tasty food and drinks. In 1541 the Duke of Brunswick wrote down all the names of the food he would serve in an "etiquette" which was distributed to the nobility who were invited to attend the banquet. The writing of the names of the food to be served on the "etiquette" which displays the types of dishes with the term "menute" which over time changed to the term "menu" that we know today. Room Service is a sub-section of Food And Beverage that serves food and drinks to hotel guests in their rooms. In general, Room Service operates 24 hours a day so that guests who "check in" or "check out" after 10 or 11 pm will not have difficulty getting food and drinks if they need them.
The definition of Room Service is arranging and serving food and drinks to guests in a hotel room or other accommodation such as a motel or apartment.
The function of room service is the same and in line with the service to restaurant and bar guests. If restaurants and bars sell food and drinks in the restaurant serving room or bar serving room, but Room Service has a special service, namely serving food or drinks in hotel rooms or apartments, receiving orders via telephone (verbal) or door knob menu (written), serving food and drinks for Breakfast, Lunch, Dinner, and Supper (midnight meal).
Operating a Bar in serving and serving guests is divided into 2 categories, namely: Public Bar and Service Bar Correctly evaluate the factors of the Bar category for marketing, identifying target audiences, and overall success. The main factors to consider include; theme and atmosphere, menu and beverage choices, entertainment choices, target audience, location, and special offers.
In the organizational structure of the Bar in general can be divided into 2, namely: medium-scale bars generally only consist of Bar manager, Bar supervisor, Bartender, and Bar waiter/waitress and large-scale bars, consisting of Bar manager, assistant Bar manager, Head Bartender, Captain Bartender/Supervisor, Bartender, and Barboy.
The types of Bars that are operated based on the location and position of service and the function of the bar are distinguished, including: Public House Bar or abbreviated Pub also called "Public Bar", Portable Bar is also called Wheel Bar, Sanack Bar, Pool Bar, Mini Bar, Sanken Bar/Garden Bar, Expresso Bar, Private Bar, Cocktail Bar/Cocktail Lounge and also called Lounge Bar, American Bar, Apperitif Bar, Wine Bar, Sports Bar, Karaoke Bar, Tiki Bar, Dive Bar and Rooftop Bar.