MUHAMMAD HAZIM BIN MOHD FAUZI 2017121141

1) Describe the characteristics of theme restaurant

2) Describe the characteristics of the ethnic restaurant
3) Explain 3 pricing method in a banquet menu planning

1) There are many characteristics of theme restaurant. Firstly, it is built around idea or
characteristic that the owner decides based on the suitability of the place. Second the theme
should follow throughout the operation. Meaning that the operation in term of the menu
and decoration of the restaurant should be the same with the theme. For example, if the
theme is western, the menu sell must consist of western food and the decoration of the
restaurant should represent western place. Thirdly, building structure, décor, employee
uniforms, menu design food items listed all tie into and augment theme. As you can see the
restaurant like Shushi King, the worker, the décor and the design of the menu and the
building is based on Japanese theme it also has wait-staff service that greet customer.

Next, Theme restaurant workers have higher skill level of service compared to family service
restaurant and higher competency level of production staff. This is because the worker goes
through training that have been provided by the management of the theme restaurant. The
recipe is always standardized, and the menu and the décor rarely change. Most of the
employees have higher knowledge in culinary knowledge.

2) The ethnic restaurant is somewhat similar with theme restaurant but less trendy because
the food is based on long standing cultural tradition, somehow not everyone know about the
food and people basically will go to the more popular restaurant like themed restaurant. The
dish is basically from particular races, cultural or country. The price ranges from moderate to
upper end high range. Skill level of service and production staff the same as or higher than
that of theme restaurant this is because to make cultural food, one must learn thoroughly to
prepare it to the customer. The menu provide are live up to customer expectation this is
because the cultural food is not changing, and it is stay like that because it is a traditional
food or recipe.

3)

Pricing
Over under method management determines a percentage by
which it allows the client to vary from
guarantee, usually 5 percent, but
companies with very liberal policies may
allow as much as 10 percent.
Over only method guarantee is the minimum, with overage
coming from predetermined percentage
usually 5%, in some cases 10%
No variance method The client is billed for 500 and 500 are
prepared. No more and no less.