A catering establishment which offers a particular cuisine like Indian, Japanese or French etc, in a hotel. These restaurants in a hotel cater to the needs of the overseas tourists, in-house guests as well as a sizable number of local clientele.
The bill of fare or Menu must include internationally known and accepted dishes of the particular country or region. It may include a fusion with the local flavours of the city.
The prices should range from moderately expensive to reasonable to attract a wide spectrum of patrons. The ambience should be as per the tradition and culture of Culinary Region. It should exhibit the flavour and ethnicity of the region chosen. The timings of the restaurant are mostly from 3pm to 12pm.
A see through barbecue or Open kitchen which promotes impulsive buying or reflex purchasing, is in vogue.
The table laying of these restaurants is complex, covering up for at least three courses of meals.
The menu offered is mainly A la carte. However, to boost sales often the management decides to spread an economy buffet.
The management also organises special entertainment events like a live band performing, solo singers etc to create an enjoyable experience for the guests.
