1. There have no specific sign for
Cafeteria

2. CAFETERIA What is cafeteria? Cafeteria layout Cafeteria design
Ambience

3. CAFETERIA ???
Cafeteria service is characterized by prepared food displayed so that customers can view the array of offerings prior to making selections.
there is little or no waiting staff and table service, whether a restaurant or within an institution such as a large office building
Cafeterias are different from coffee houses, there are food-serving counters/stalls, either in a line or allowing arbitrary walking paths.

4. Layout

5. In Straight-line Service
Customers FOLLOW one another A LONG LINE of displayed foods. Each customer REACHES the cashier in turn at the END OF THE DISPLAY. This form of service is perhaps the easiest to set up but have the disadvantages of providing the SLOWEST SERVICE. The speed of the line matches that of the slowest customers.

6. Separate section for Beverage salads and hot items.
By Pass Line
To speed service
Separate section for Beverage salads and hot items.
These enable customers to skip a section of the cafeteria line and proceed to the section where the foods they wish to buy are displayed
Customers who want only salad go to that section of the display, select their salads and get back in line at a point beyond the hot food section. Those seeking hot foods go to the hot food section make their selections, and then proceed to the cashier

7. The Shopping Centre
Arrange foods by type at island are freestanding stations.
This approach eliminates the appearance of a single line.
Customers take trays to the stations containing the foods they wish to buy, make their selections, then proceed to a cashier to pay.
These enable customers to skip a section of the cafeteria line and proceed to the section where the foods they wish to buy are displayed
Customers who want only salad go to that section of the display, select their salads and get back in line at a point beyond the hot food section. Those seeking hot foods go to the hot food section make their selections, and then proceed to the cashier

8. Cafeteria Design

9. Classic sitting part

10. Modern design

12. Cafeteria with theme in singapore.
Singapore Food Trail Gallery
Singaporeans can reminisce about those carefree days while tourists will be able to experience the rich flavour of Singapore’s well-known food heritage in a one-of-a-kind dining experience.

13. Ambience

14. “This simple but vital first step keeps everything running smoothly”
Mise en place
A French cooking term which means preparation, to get ready, so that you have no surprises or panics when the first order lands in your kitchen, it would include preparing anything which would take a long time to cook
“This simple but vital first step keeps everything running smoothly”
(said former cooking instructor Georgeann Brown of Dundee).

16. Presentation Techniques
As we know cafeteria is self-service. At American cafeteria started in 1885, when a New York self-service restaurant opened, or in 1893, when a Chicago restaurateur named his business a “cafeteria” (actually Spanish for “coffee shop,” though the American version of the term is now in use around the world).

17. Belmore Cafeteria at Night, Copyright 1975 by Steve Baldwin I recently unearthed this ancient photo

18. Standard Operation Procedure
Standard operating procedures (SOP) are a detailed explanation of how a policy is to be implemented. The SOP may appear on the same form as a policy or it may appear in a separate document. An effective SOP communicates who will perform the task, what materials are necessary, where the task will take place, when the task shall be performed, and how the person will execute the task.
SOP