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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
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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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