englais rapport

7/31/2019 Englais Rapport

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Moulay Ismail University

College of Higher

Education of Technology

OPTION: MARKETING AND TOURISMMANAGEMENT

STUDENT’S NAME: EL KHALFIBOUCHRA



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PlanI. General Information on the tourist restaur

ant

a) Condition

b) LOCATION

II. TYPES OF TOURIST RESTAURANTS

A) GourmetB) Traditional KitchenC) FamilyD) PizzeriaE) Quick Restaurant;

III. Types of service

IV. Decisive Criteria in the promotion of

mark



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V. Examples

VI. Conclusion

I. General Information on the tourist

restaurant

A) Definition of the restaurant of

tourism

According to the ministerial decreeof September 27th, 1999 which fixnew norms of classification of

restaurants in the category «restaurant of tourism », isconsidered such as the commercialfirms of restaurants with whichcustomers are main tourists, that

they are exploited all year long,in permanence or only in seasonalperiod.

A restaurant is considered asseasonal when its opening to the



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• Quality of comfort• Decoration

• Quality of reception• Quality of service• Quality of benefits• Report quality / price• Followed by quality

• Geographical Situation of theestablishment

Every guide has his own

code of classification.

II. TYPES OF TOURIST RESTAURANTS



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• Traditional restaurant

This branch includes several

establishments and is principally

made up of small individual firms.

Every business leader can set it or

can leave a free lesson in his

creativity and in her imagination.



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They are the heirs of Moroccan

culinary tradition.

• The restaurants of family

They are especially customers that

use this type of performance. Theyare especially the family concept

which is put forward .

•Quick restaurant

quick restoration is the area which

knew the strongest growth in the

last twenty years. In effect, this

concept responds partly our needs

of the modern society (impatient

and far from one).



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•Gourmet restaurant

A restaurant called "gourmet" is a

restaurant that seeks to put thefood in the spotlight: quality food,

honorable cellar, attentive

welcome, attentive service and

pleasant sorroundings. It offers

several menus in general

depending on the complexity or

value of the dishes.

•Pizzeria restaurant



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The pizzeria is a restaurant

specialized in sale or service of

pizzas and other specialities. The

pizza remains their main product.

III. The types of service

Depending on the style of a

restaurant and its category, we

can find different ways to servedishes that I will detail later.

•Service to the Plate :

Plates are set up in the kitchen, it

is the ideal form of service to

showcase the work of the cooks.

The service of the plate at the



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table is right to avoid moving the

arm to the client.

Advantages: For a cold dish, or

dessert, this allows the cook to

prepare dishes in advance. There

will be only to serve them well in

time.

A dish prepared in the kitchen is

often better finished and more

careful.

Disadvantages: On the contrary,

the training of a hot dish on a plate

is much more difficult especially

when the number of guests is

greater than 6. It will take time tothe cook (especially alone at

home) to prepare the dishes and

guests are then likely to eat cold.



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• The Dish is put down on table :

The dish raised in kitchen is putdown on table, pliers (big spoon

and big fork) are orientated to the

customer who uses himself. This

service was used in the past butreturns force it with shelters and

guest's table.

Advantages: Friendliness, service

is simple and quick the customerchosen according to its desires.

Disadvantages: a lot of space on

the table is needed. The first

serving are the best serving sooften!

•English service :



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The plate is already in front of the

customer and put them is raised

on dish. The Maître Hotel serves bythe left with pliers (spoon and

fork).English sauces are often

served , or they are included in the

costumer’s plate.

Advantages: very quick, can of

work under pressure, it allows to

serve a big number of persons in 1only trip. It is the service

preferred for the big tables.

Disadvantages: the dressage of

the plate is less worked, dishes areheavy and hot.

Service System



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In the morning and after midday:

The service will be fast seen from

the successive company of touringparties.

In the evening: The service will be

a bit slow seen from the

atmosphere which will reign in therestaurant in front of the strait

during the evening.

IV. Decisive Criteria in the promotionof mark



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V. Examples :

The implementation of arestaurant that would target

tourists have a positive impact on

the tourism sector in particular and

general economic (currency) .It is



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an engine for the revival of this

area in the city of Meknès

For this,I have chosen two

touristic restaurants in

Meknès to my research:- Terrab palace

- The necklace of the dove (le collier

de la colombe)



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Terrab palace

Restaurant in the image of Maroc,

600 people in a red and gold

cadredont recall the tradition of

the country. It’s fully air-

conditioned. It consists of several

rooms, it can also be used for

marriages and banquets of allsorts.

Several terraces are available to

the costumers. This restaurant

offers a French or Moroccankitchen.

1) Offer Rating:



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Categories: Traditional

Restaurants

Address: 18, Boulevard Zerktouni Telephone: +212 5 35 52 61 00

E-mail :[email protected]

DESCRIPTION :

DESCRIPTION OF

PERFORMANCE :

Category of restaurant :



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Gourmet

Traditional Kitchen

Family

Pizzeria

Quick Restaurant

Detailed description of the roomsof the restaurant :



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The periods and opening times :

Morning: 10 am to 16 pm

evening: 19h to 01h

7 / 7 except Sunday evening

N.B :

• It acquired the tourist quality-label and disability

•It accepts animals

spoken Languages :

French, Italy, Spanish,

English,German

language of card :French, English, German



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Equipment and services offered in

the restaurant

-Bar, snack bar, tea room

-Piano bar

-terrace

The necklace of the dove

(le collier de la colombe)

The restaurant The Necklace of the

Dove offers to his customers tasty



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one Moroccan kitchen, it will suffer

in their please on the terrace in a

view pan or both rooms in genuinetraditional decoration.

Offer Rating :

Categories: Traditional

Restaurants

Address: 67, Street Driba

Telephone: +212 5 35 55 50 41

DESCRIPTION :

DESCRIPTION OF

PERFORMANCE :



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Category of restaurant :

Gourmet

Traditional Kitchen

Family

Pizzeria

Quick Restaurant

Detailed description of the rooms

of the restaurant :



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The periods and opening times :

Morning: 11 am to 15pm

evening: 18h to 23h

7 / 7

N.B :

spoken Languages : Arab

,French , English,

language of card : French



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Equipment and services offered in

the restaurant

- Seminaries, congresses, symposiums

- Living room with TV

-terrace



Conclusion

Working in a Restaurant is an

activity in perpetual evolution and

today’s restaurant should alwaystake care of consumer needs if it

wants to perpetuate its activity.

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