portofoliu turcan tudor

8/10/2019 Portofoliu Turcan Tudor

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Ministry of Education of Republic Moldova

Technical University of Moldova

Faculty of Technology and Management in Food Industry

Modern Languages Department

PRTFLI

T!EME" The Restaurant of my dreams

in collaborationwith

Performed by: urcan Tudor, TPA-122Checked by: L. Ciumac


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Chisinau 2013

ominic-!ee" #he #as#e of $ua"i#y

The ominic %es#auran# in #he hear# of #he To&n of

Chisinau in a comfor#ab"e dinin' ("ace for a"" fans of

)uro(ean Cuisine. * chose "ike+#his res#auran# #o be "oca#ed

in #he cen#er of e'a"o(o"is, #o aoid+#he risk runnin' ou#+

of cus#omers.

ehind #heres#auran#

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is #he (arkin' for &orkers and res#auran# 'ues#s.

The name of the restaurant#e chose the name $Dominic$ because this name is

close%to our spirit because it belongs to our son& !e

a'a(ens in our hearts a charming+picture of a family

entourage) this is something special&

Interior Design of the Restaurant

/eres #he &ay ho& #he res#auran# "ooks from #he ou#side.

esi'n in my res#auran# is unusua"+. There are #&o

bui"din's, #he firs# is arran'ed #o s(end+ceremonies,

&eddin's, bir#hdays, &i#h a "ar'e ha"" &hich are arran'ed#he #ab"es and in cen#er eis# a ("ace for dancin'.

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The en#rance is decora#ed "uurious"y 'iin' #he room a

si'n of 'ood #as#e and $ua"i#y.

The %oom for ceremonies

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5/12

Tab"e arran'emen# is a"so

made &i#h e"e'an# #o mee#

ce"ebra#ion s#andards+

.A"&ays &hi#e #ab"es

na(kins sho& #he $ua"i#y

serice and c"ean"iness+.

The second bui"din' has a s#y"e of sim("e res#auran# bu# he

has a ha"" &here chi"dren can ("ay, or sere ho# choco"a#e

and differen# s&ee#s.

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%es#auran# for adu"#s has a desi'n in !rench s#y"e, because

&e hae s(onsors &hich (roduce &ine from !rance

ominic.

The mos# im(or#an# is #he c"ean"iness, u"#ima#e comfor#+and

func#iona"i#y, each #ab"e has a deice ca""ed Ca"" &ai#er

#ha# a""o&s+cus#omers #o ca"" #he &ai#ers &i#hou#+ dis#urbin'+.

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Restaurant Menu:y res#auran# has a )uro(ean ki#chen, so &e chose #he

menu #o be s#a#ic #o aoid mis"eadin' cus#omers.

*n #his case, a'ain * (u# #he em(hasis on+c"ean"iness and *

"amina#ed #he menu #o be ab"e #o be c"eaned easi"y.

4n #he coer is our res#auran# "o'o, each dish has o&n+

(rice.

Some of the items from our menu: 5reek 6a"ad 78.99

Lettuce, tomato, feta cheese, kalamata olives and pepperoncini served

with Greek style vinaigrette

An#i(as#o

Lar'e 78.996ma"" 73.99Lettuce, tomato, ham, salami, pepperoni, onion, provolone cheese, blackolives and pepperoncini Caesar 78.99

Romaine lettuce, shredded romano cheese and croutons, served withCaesar dressing.

A((e#iers

!ries 72.99

!ries ushrooms 73.29;aff"e !ries &i#h cheese 73.296a#ay 7


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arinated chicken, pork, calamari or prawns on skewers, served withpeanut sauce ! cucumber salad.

Cream cheese, e'', cris(y #oas# and #ai" cancer 712.99

Pas#y sa"mon, cheese, coriander and =uni(er 712.99

The menu has some i#ems #ha# shou"d be (ar# of #he Pri!ie menu. They are for e'e#arians.

>)5)TA%*A? TA6T*?5 )?@>e'e#arian 6ur(rise Tas#in' enu 720

"ncludes one amuse bouche, pre#starter, starter, middle course, two main courses and

dessert $cheese supplement %&'( followed by coffee)tea with petit fours

a#ched ;ine Packa'e 720"ncludes a welcome drink: *hilipponnat Royale Reserve Champagne followed by adifferent glass of wine with each course.

Some articles from the wine list:;hi#e &ins

Chab"is 200 omaine des a"andes 730L.Bado# our'o'ne Chardonnay 200< Cou.des Bacobin 730Chab"is 200 omaine 6ain#e C"aire B-. rocard 7D0Poui""y-!uisse 200, B.!aie"ey 780ercurey EC"os %oche##eF 200


9/12

5as s#oe(erformance he"((re(are food dishes

in a shor#er #ime as#he ki#chens #o mee#re$uiremen#s of #heres#auran#.

Restaurant Staff: The res#auran# s#aff is #he mirror of #his res#auran#.

Gi#chen s#aff is ready for #he hi'hes# "ee".

The chef are &earin' =acke#, a(ron+ and &hi#e ca(s+.

6erice 6#aff are ery nice, ery receier and communica#ie.

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They are dressed in &hi#e shir#&i#h bo& #ie+, b"ack (an#s andshor# a(ron.

The &ai#resses are dressed in

&hi#e shir# &i#h a b"ack =acke#,

skir# and #he same in shor# a(ron.

*n #he ce""ar #here are (roduc#ion reseres . The s(onsorshe"( us #o com("e#e i#. A"" (roduc#s are made #hrou'h #heback door #ha# can sere as a safe#y ou#(u#+.

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Pur("e cur#ains are ("aced in #he sha(e of cur#ain #o'enera#e #he fee"in' of comfor#, "ike a# #he #hea#re.omina#ed by #he co"ours oran'e and &hi#e "i'h# in #hechande"ier in #he cen#er of #he "i'h# room, crea#es a nice'radien#. Cu#"ery in #his /a"" are s#ain"ess s#ee" &i#h si"er"eaf. The ("a#es are made of (orce"ain and 'o"d "ace on #heside"ines &ere confirmin' #he "ook of "uury.

Chi"drens "obby is #in#ed in bri'h# co"ors, &i#h #he heroes ofisney"ands dra& on #he &a""s, #hus a((ea"in' #o chi"dren.The furni#ure is made of durab"e ("as#ic so #ha# #he chi"drencan moe #o a Chair or a #ab"e #o ("ay.

*n-room adu"# brid'e is made of beams and ;indo&s aredecora#ed &i#h a me#a", in an#i$ue s#y"e. The co"or of #he&a""s is sof# &ha# does no# bo#her my eyes. os# of #hefurni#ure is made of &ood, as &e"" as #he f"oors. 4n #he&indo& si""s are made of "ie f"o&ers #o freshen #he air.4nce a s#a#ic menu is dee"o(ed and es#ab"ished, i# rare"y

chan'es. This kind of menu a"&ays are "amina#ed for easyc"eanin', and i# are usua""y diided in#o ca#e'ories ofa((e#iers sa"ads and deser#s. 6#a#ic menusare #y(ica""y found in fas#-food o(era#ions, res#auran#s.

The ki#chen is e$ui((ed &i#h many s#oes &i#h oens andhoods ("aced oer #heir en#i"a#ion.

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Vocabulary:charmin' - fermeca#or

"ike - ca#o aoid - a ei#arunnin' ou# - a ramine farais c"ose - es#e a(roa(eunusua" - neobisnui#s(end - a (e#recece"ebra#ion s#andards - norme de sarba#oarec"ean"iness - cura#enieu"#ima#e comfor# - comfor# maima"dis#urbin' - a deran=aa""o&s - (ermi#e&i#hou# - fara

(u# #he em(hasis on - a (une accen#u" (eo&n H (ro(riua(ron - IorJca(s - bone#a

bo& #ie - (a(ionsafe#y ou#(u# - iesire de si'uran#a

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portofoliu turcan tudor

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