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Quality and Food Safety Management in Food
Service Industry

Table (1): Concepts among independent restaurant segments

Quick – service Midscale restaurants Upscale

restaurants restaurants

Chicken Cafeteria Casual-dining

Daunt Casual- dining High-check

Ice- cream Family- style Moderate-check

Mexican Hotel Hotel

Pizza Steak-house Specialty (seafood,

ethnic, barbecue )

Sandwich Specialty (seafood-ethic) Varied- menu

seafood Varied- menu

1-5.2 Classification According to Menu Configuration
Commercial restaurants could be classified according to

the menu configuration into:
 Unrestricted menu configuration: these operations set a
menu contain a specific amount of menu items, where the
guest will have to choose from these items freely. Most of
food and beverage operations use this type of menu
configuration.
 Semi – restricted menu configuration: the semi-restricted
menu operations almost set two different items to choose
from. Most mid class restaurants follow this configuration.