Ministry of Education of the Republic of

Moldova
Technical University of Moldova
Faculty of Technology and Management in Food
Industry
Modern Languages Department

Portofolio
Theme: The Michaels Blessing

Restaurant

Performed by: Harea Mihail TAP-151

Checked by:
Caterenciuc Svetlana

Chisinau 2015

1.The restaurant name

I have decided to name my restaurant this way because of my

grandfather .He was great, always listened, man who understand you as
you are, and the person who could communicate with you just through
language of thought.
As I was little I do not remember his face well, but instead his soul warm
was saved forever in my soul being as blessing for my future. So my
restaurant will be named Michaels Blessing in memory of my
grandfather and I am proud that my restaurant will bear his name, like
me.

2. Location of restaurant

The Michaels Belessing restaurant is located in Moldova Republic of ,

in sunny Ialoveni
city on the street Alexandru cel Bun 38.As set near
forest there is quiet and a beautiful view is opened for our visitors.
It is at the edge of the city but also in his heart and serves to
customers German cuisine food.
Oppening times:
The restaurant is opened from Monday to Sunday 24/24

3. Interior Design of the Michaels Blessing

Restaurant
In our days its so hard to get
customers because of
competition, thats why
company manager should use
all weapons to make his
restaurant to be The best for
people.
Interior design is one of the
most important factors which influence the customers opinion, along with
good food and great service.

People like comfortable places with pleasant atmosphere where they

can recreate their selves . Also some people like something different ,
extravagant thats why your design should be unique.
The Michaels Blessing restaurant seats 50-100 guests in unique style
which is a synthesis of modern and classic elements with intimate
atmosphere .

4. The restaurant kitchen

Kitchen is place where the food is delivered, cooked and plated.
It is the most important part of the restaurant, thats why it should be
large, equipped at a high level and functional.

My kitchen will be organized in sections:

- Warm kitchen- the main area preparing dishes in hot state.

- Cold kitchen-area reserved for preparing cold dishes.

-Cafeteria - production space used for preparing breakfast, coffee and

tea, requested by clients

My chiefs will feature the most advanced technology and best cooking
utensils.

5. The restaurant Bathroom

The most important thing in restaurants bathroom is cleanliness. My
restaurants bathroom will look well and always will be clear because
there will always be a person responsible for cleaning.

6. Car parking
There will be a large lot for parking your vehicle. It will be secured and
free for restaurant customers.

7. The Restaurant menu

The menu includes all kitchen preparations, confectionery, beverages and

other foods which are offered to one table, with the aim of giving the
possibility to choose from the variety of products to customer. In
Michaels Blessing restaurant will be a la carte menu:
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8. Restaurant staf
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All persons working as employees in a company or an institution are

named staff. It is the foundation of restaurants success and becoming
known. The staff is the unit which will make restaurants work daily,
interact with customers or will submit power to prepare high quality
dishes. My restaurant staff will consist of:
Administrator:
Carry supplies;
Receives goods;
Choose with chef the menu;
Execute and perform professional training;
Check daily attire and fashion;
Daily controls of cash registers and inventory items;
Talks with consumers or recommend some dishes;
Ask customers opinion on the quality of preparations;
Chef:
Directs, supervises and controls the professional activity;
Organizes the culinary production based on production
plan;
Responsible for the quality and quantity of dishes;
Oversees how preparations are mounted;
Deliver dishes;
Head waiter:
Organizes and is responsible for all of the service;
Check the presence and attire of staff;
Check the cleanliness and hygiene of the salon serving;
Check and prepares the menu with the chef and
manager;
Receive customers at the entrance and leads to the
table;
Receives the order and serves VIP;
Oversees how the waiters perform their service;
Instructs staff;
Operatively solve customer complaints;
Waiter:
Check cleanliness of the salon;
Serves consumers.

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9. The uniform of the staf

The image of a restaurant is reflected in how staff are presented to
clients. This way equipping staff is very important. In my restaurant the
staff will be dressed like this:
Chiefs:
White coat
White trousers
Toque blanche

Administrator:
Black trousers
White shirt
Black jacket
Tie

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 Waiters:
White shirt
Black trousers
Tie
Black vest

Table of Contents
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1. The restaurant name=>pag.2

2. Location of restaurant=> pag.3
3. Interior Design of the Michaels
Blessing
Restaurant=> pag.4
4. The restaurant kitchen=> pag.5
5. The restaurant Bathroom=> pag.6
6. Car parking=> pag.6
7. The Restaurant menu=> pag.7
8. Restaurant staf=> pag.9
9. The uniform of the staf=> pag.10

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