The document provides details on mise en place, which refers to having all necessary items prepared ahead of time for restaurant service. It discusses why mise en place is important for efficiency and teamwork. Examples are given for tasks of the maître d', service staff, and specific areas like the sideboard and wait station. Steps are outlined for polishing glassware and cutlery, changing tablecloths, and common napkin folds.
This document provides procedures and expressions for various aspects of food service, including greeting guests, seating guests, serving water and bread, presenting menus, taking orders, and correcting cutlery placement. The key steps are to greet guests with a smile, check reservations if needed, seat guests and assist ladies with chairs, open napkins, serve water, place bread baskets or individual slices, take drink and food orders starting from the right and moving clockwise, present menus and suggest items, repeat orders back, record orders correctly, and correct cutlery placement as each course is served. Phrases include welcoming guests, asking about reservations, indicating seating directions, requesting drink preferences, and confirming orders.
This document discusses mise-en-place, which refers to having all necessary food preparation equipment and ingredients ready before food service begins. It defines mise-en-place as equipment and food prepared in advance of service. Good preparation includes proper maintenance, cleaning, and readying the dining area. The document also describes how a sideboard is used to store supplies like cutlery and glassware to eliminate wait staff frequently visiting the kitchen during service. Finally, it provides instructions and diagrams for 12 different napkin folding techniques used to enhance the dining experience.
This document discusses food service establishments and fine dining restaurants. It provides an overview of different types of food service establishments and describes the dining operation of a fine dining restaurant. It discusses the standards of restaurants according to the Department of Tourism and covers topics like types of table service, dining experience, accreditation of restaurants in the Philippines, and career opportunities.
The document provides an overview of the history and development of restaurants in Europe and the United States from 12,000 years ago to the modern era. It discusses the emergence of separate eating places in Europe in the 1700s and the rise in popularity of taverns, inns, and hotels offering food in the 1800s in the US. It also outlines the growth of the restaurant industry in the US in the late 1800s and 1900s with the rise of chains like Fred Harvey and McDonald's. The document then covers various aspects of food and beverage service operations including organizational structures, job roles and responsibilities, guest expectations, and server skills.
This document discusses various styles of table service in restaurants. It identifies French service, Russian service, English/family style, butler service, buffet service, and other styles. It also outlines different types of menus like table d'hote, prix fixe, and a la carte. Finally, it categorizes restaurants into fine dining, bistro/trattoria, and casual/family styles based on atmosphere and service approach.
1) Food and beverage functions are an important part of most meetings and generate significant revenue for hotels. Meeting planners consider food quality very important in choosing facilities.
2) Hotels are moving toward more customized and restaurant-quality dining experiences at banquets, including choice menus, action stations, and upscale presentation. There is also a trend toward healthier, locally-sourced options.
3) Food and beverage has high profit margins of 35-40% and often generates more revenue than hotel restaurants. However, it requires strict controls over guarantees, attendance numbers, and beverage inventory.
The document discusses the importance of mise en place and closing procedures in restaurants. It covers:
1. The daily briefing conducted by supervisors to communicate assignments to staff.
2. Mise en scene which prepares the dining environment by ensuring cleanliness, comfort and hygiene.
3. Mise en place which refers to pre-preparing work stations with all needed equipment and supplies laid out correctly.
4. Proper table setting procedures including dressing tables with tablecloths and arranging flatware, glasses, and condiments based on the type of meal service.
This document provides procedures and expressions for various aspects of food service, including greeting guests, seating guests, serving water and bread, presenting menus, taking orders, and correcting cutlery placement. The key steps are to greet guests with a smile, check reservations if needed, seat guests and assist ladies with chairs, open napkins, serve water, place bread baskets or individual slices, take drink and food orders starting from the right and moving clockwise, present menus and suggest items, repeat orders back, record orders correctly, and correct cutlery placement as each course is served. Phrases include welcoming guests, asking about reservations, indicating seating directions, requesting drink preferences, and confirming orders.
This document discusses mise-en-place, which refers to having all necessary food preparation equipment and ingredients ready before food service begins. It defines mise-en-place as equipment and food prepared in advance of service. Good preparation includes proper maintenance, cleaning, and readying the dining area. The document also describes how a sideboard is used to store supplies like cutlery and glassware to eliminate wait staff frequently visiting the kitchen during service. Finally, it provides instructions and diagrams for 12 different napkin folding techniques used to enhance the dining experience.
This document discusses food service establishments and fine dining restaurants. It provides an overview of different types of food service establishments and describes the dining operation of a fine dining restaurant. It discusses the standards of restaurants according to the Department of Tourism and covers topics like types of table service, dining experience, accreditation of restaurants in the Philippines, and career opportunities.
The document provides an overview of the history and development of restaurants in Europe and the United States from 12,000 years ago to the modern era. It discusses the emergence of separate eating places in Europe in the 1700s and the rise in popularity of taverns, inns, and hotels offering food in the 1800s in the US. It also outlines the growth of the restaurant industry in the US in the late 1800s and 1900s with the rise of chains like Fred Harvey and McDonald's. The document then covers various aspects of food and beverage service operations including organizational structures, job roles and responsibilities, guest expectations, and server skills.
This document discusses various styles of table service in restaurants. It identifies French service, Russian service, English/family style, butler service, buffet service, and other styles. It also outlines different types of menus like table d'hote, prix fixe, and a la carte. Finally, it categorizes restaurants into fine dining, bistro/trattoria, and casual/family styles based on atmosphere and service approach.
1) Food and beverage functions are an important part of most meetings and generate significant revenue for hotels. Meeting planners consider food quality very important in choosing facilities.
2) Hotels are moving toward more customized and restaurant-quality dining experiences at banquets, including choice menus, action stations, and upscale presentation. There is also a trend toward healthier, locally-sourced options.
3) Food and beverage has high profit margins of 35-40% and often generates more revenue than hotel restaurants. However, it requires strict controls over guarantees, attendance numbers, and beverage inventory.
The document discusses the importance of mise en place and closing procedures in restaurants. It covers:
1. The daily briefing conducted by supervisors to communicate assignments to staff.
2. Mise en scene which prepares the dining environment by ensuring cleanliness, comfort and hygiene.
3. Mise en place which refers to pre-preparing work stations with all needed equipment and supplies laid out correctly.
4. Proper table setting procedures including dressing tables with tablecloths and arranging flatware, glasses, and condiments based on the type of meal service.
This presentation is related to Food & Beverage Industry. It is very beneficial for the students of Hotel Management course & for the newly enters in the field of Hotel & Hospitality Industry.
A buffet meal involves guests serving themselves from various dishes displayed on a table. There are several types of buffet services including plate buffet, tray buffet, and sit-down buffet. Planning the buffet involves arranging dishes in order of importance, choosing easily self-served foods, and having enough seating and serving space. The buffet table is decorated and set with dishes, flatware, and drinks before guests are invited to serve themselves family style.
This document discusses various aspects of restaurant service preparation such as mise-en-place, sideboard preparation, napkin folding, and clothing procedures. Mise-en-place refers to having all necessary equipment, food items, and supplies prepared in advance before service. Sideboards are used for storage of dining room equipment to eliminate wait staff frequently trips to the kitchen. Napkin folding creates visual appeal and different folds have various names. Clothing procedures outline how to properly lay a tablecloth.
Room service allows hotel guests to order and receive food and drinks in their rooms. It operates 24 hours a day. Staff are responsible for checking minibars, collecting breakfast menus, delivering orders to rooms, and billing guests. Guests can place orders by phone, TV, or door knob menu. Orders are prepared in the kitchen or bar then delivered to rooms using service lifts or stairs. When delivering, staff follow a sequence of greeting the guest, setting up the order, offering assistance, and thanking the guest before leaving. The room service pantry needs to be located near the kitchen, service lifts, and storage areas. A variety of equipment is used like mobile serving tables, plate warmers, coffee machines, point
This document discusses dining room equipment, including both small equipment like tableware, cutlery, and china, as well as large stationary equipment like plate warmers, coffee makers, trolleys, lazy susans, side stands, tables, chairs, and sideboards. It provides details on different types of plates, linens, and their measurements. It also explains the functions of large equipment used in food service like keeping plates warm, processing coffee, transporting and serving various food items, and creating the right dining atmosphere.
This document describes different types of table service in restaurants. It discusses American/plate service where pre-plated foods are served to guests, Russian/silver service where foods are served family-style from platters, and French service which involves tableside food preparation. It also covers buffet, fast food, and counter service styles. The document provides detailed steps and procedures for American and Russian styles of service.
The document provides instructions on how to properly set a table, including:
1. It discusses the importance of table setting and demonstrates different types of settings like American, English, Russian, and French.
2. It details how to lay out flatware, dinnerware, and glassware in a standardized way and provides rules for handling each item properly.
3. Several napkin folding techniques are presented, like the pyramid, bird of paradise, and bishop's hat folds, to make napkins part of an attractive table setting.
The menu is essential to a food service operation as it dictates organization, management, and design. It communicates the operation's image to guests and influences employees' tasks. For managers, the menu is the primary marketing tool and determines purchasing, equipment needs, staffing levels, and skills. Menus are typically categorized by schedule (fixed or cycle), meal period (breakfast, lunch, dinner), pricing style (a la carte, prix fixe), or specialty. Careful menu planning and balancing is important, considering guests, the operation's resources and theme. Well-designed menus complement the space and sell menu items through headings, descriptions, and supplemental information.
The document discusses various styles for laying out rooms for banquets and events. It identifies 9 main styles: banquet/wedding, board meeting, herringbone, hollow square, lecture/training, schoolroom, T-shape, theater, and U-style. For each style, it provides a brief description of how the tables and seating would be arranged and the types of events each layout would be suitable for. It also includes questions at the end to test the reader's understanding of the different styles.
The document discusses different styles of food service, including seated and self-service. It describes French service, American service, English service, and Russian service under seated service. French service involves food being prepared tableside. American service entails dishes being prepared in the kitchen and served by servers. English service has dishes prepared in the kitchen but the host approves them. Russian service is similar to French service. The document also covers buffet service, where guests select their own meals from serving tables, and staffed buffet service where servers assist guests.
Category of Food Service Equipment with examples, Types of dining room furniture, their sizes, and uses
Various linen and their uses, types of crockery and their uses
Parts and types of glassware, their sizes, and uses
Meaning of cutlery, flatware, and hollowware with examples
Special service equipment and their uses
This document discusses different styles of food service. It categorizes service methods into 5 types: table service, assisted service, self service, single point service, and specialized service. It provides details on each type, including American/plate service, Russian service, French service, English service, and gueridon service under table service. It also discusses buffet service under assisted service and cafeteria service under self service. Room service and banquet service are discussed as examples of specialized service. The key aspects of taking and fulfilling room service orders as well as different styles of banquet service are outlined.
1. Room service involves delivering food and drinks to guests in their hotel rooms. It requires coordination between the room service, kitchen, front office, and housekeeping departments.
2. Most hotels have a central room service pantry near the kitchen that is fully equipped to quickly and efficiently deliver orders to rooms. Menus list available items that can be delivered at different times of day.
3. Taking room service orders by phone involves greeting the guest, writing down the order accurately, confirming details, giving an estimated delivery time, and distributing the order to the appropriate staff.
This document discusses the five main customer processes for food service:
1. Table service where customers are served at their table. This includes types like English, French, and Russian service.
2. Assisted service where customers receive some food at their table and self-serve other items, like at a carvery.
3. Self-service where customers help themselves, like at a buffet or cafeteria.
4. Single point service where customers order, pay, and receive food at one location like a takeaway, drive-thru, or bar.
5. Specialized service where food is brought to customers, such as tray service in hospitals, trolley service on trains, or room
This document provides a learning module on restaurant services for grade 12 students. It contains 5 sections that introduce concepts of restaurants and their services, explain different types of restaurants and their layouts, provide learning outcomes and assessment questions. Specifically, it defines key terms, outlines the purpose and setup of dining areas, bar counters, food displays, cashier stations and kitchen areas. The goal is for students to understand restaurant operations and correctly answer questions about coffee shops, fine dining, waiters versus busboys, and point-of-sale systems. Assessment will involve essay questions testing comprehension of restaurant concepts, differences between restaurant types, and roles of staff members.
This document discusses food service operations. It defines food service operations as involving purchasing raw materials, inventory, food preparation, and analyzing the business as a whole. It categorizes food service operations into commercial and non-commercial. Commercial operations are for-profit businesses like hotels, restaurants, cafeterias, and bars. Non-commercial operations supplement another business like hospital or school cafeterias. The document also describes the various segments of commercial food service like quick service, casual dining, themed restaurants, and fine dining. It outlines the key functions of food service operations such as purchasing, menu planning, daily operations, hygiene, beverage control, cost control, and budgeting.
The document provides guidance on serving food and clearing tables in a restaurant setting. It discusses delivering food to tables, placing dishes correctly in front of guests, and announcing each item as it is served. When clearing tables, the instructions are to start with soiled plates and clear from the same side food was served. Proper procedures aim to keep tables neat and orderly during and after meals.
This document discusses different types of food and beverage service methods. It describes table service, assisted service, self-service, single point service, and specialized services. For table service, it outlines styles like English, French, silver, American, Russian, and gueridon. Assisted service includes buffet service. Self-service involves cafeteria-style service. Single point includes takeaway, vending, and food courts. Specialized services comprise services like room service, trolley service, and lounge service.
Types of F&B Table Service & Types of GuestsCherry Sherman
This document summarizes different types of table service, including American, French, Russian, English, Lauriat, counter, and buffet service. It also describes food course sequences and common types of guests that servers may encounter, such as procrastinators, skeptics, send-backers, handicapped guests, older guests, coffee drinkers, talkers, dieters, shy guests, budgeters, and bad tippers. The document provides details on the characteristics of each service style and type of diner to help servers best accommodate different situations.
This document outlines the sequence of service that waiters follow when serving guests in a restaurant. It discusses the key steps from when guests arrive like greeting them, seating them, taking drink and food orders, serving courses, clearing plates, and seeing guests off. Some important aspects covered are greeting guests within 30 seconds, seating ladies first, taking orders systematically, serving courses according to protocol, seeking permission before removing items, and thanking guests as they leave. The goal is to ensure a pleasant dining experience for guests through proper etiquette and efficient service at each step.
The document provides information about table layout, setup, and different types of table settings. It discusses arranging tables to maximize space and accommodate guests. Table setup involves placing tablecloths, place settings, decorations, and other items needed for dining. Standard table setup varies depending on the type of service but generally involves preset flatware, dishes, glasses, and other items before guests arrive. The document also describes best practices for table setup including cleanliness, order, balance, and eye appeal. It explains setup procedures and handling of dishes, glassware, and flatware. Finally, it shows illustrations and descriptions of different types of table settings including a la carte, basic, English, American, French, and Russian styles.
LECTURER : CIK SARIMAH ISMAIL
PREPARING THE TABLE
The first opening duty is to check your station to see that the
general area is presentable to setup for service.
Setup enough tables to accommodate the reservations and
the average number of persons without reservations who are
expected.
Using a clean cloth or sponge in a solution of milk
detergent and warm water, thoroughly wash the tables before you
set them.
Check the seats, dusting off crumbs and cleaning sticky
area.
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This presentation is related to Food & Beverage Industry. It is very beneficial for the students of Hotel Management course & for the newly enters in the field of Hotel & Hospitality Industry.
A buffet meal involves guests serving themselves from various dishes displayed on a table. There are several types of buffet services including plate buffet, tray buffet, and sit-down buffet. Planning the buffet involves arranging dishes in order of importance, choosing easily self-served foods, and having enough seating and serving space. The buffet table is decorated and set with dishes, flatware, and drinks before guests are invited to serve themselves family style.
This document discusses various aspects of restaurant service preparation such as mise-en-place, sideboard preparation, napkin folding, and clothing procedures. Mise-en-place refers to having all necessary equipment, food items, and supplies prepared in advance before service. Sideboards are used for storage of dining room equipment to eliminate wait staff frequently trips to the kitchen. Napkin folding creates visual appeal and different folds have various names. Clothing procedures outline how to properly lay a tablecloth.
Room service allows hotel guests to order and receive food and drinks in their rooms. It operates 24 hours a day. Staff are responsible for checking minibars, collecting breakfast menus, delivering orders to rooms, and billing guests. Guests can place orders by phone, TV, or door knob menu. Orders are prepared in the kitchen or bar then delivered to rooms using service lifts or stairs. When delivering, staff follow a sequence of greeting the guest, setting up the order, offering assistance, and thanking the guest before leaving. The room service pantry needs to be located near the kitchen, service lifts, and storage areas. A variety of equipment is used like mobile serving tables, plate warmers, coffee machines, point
This document discusses dining room equipment, including both small equipment like tableware, cutlery, and china, as well as large stationary equipment like plate warmers, coffee makers, trolleys, lazy susans, side stands, tables, chairs, and sideboards. It provides details on different types of plates, linens, and their measurements. It also explains the functions of large equipment used in food service like keeping plates warm, processing coffee, transporting and serving various food items, and creating the right dining atmosphere.
This document describes different types of table service in restaurants. It discusses American/plate service where pre-plated foods are served to guests, Russian/silver service where foods are served family-style from platters, and French service which involves tableside food preparation. It also covers buffet, fast food, and counter service styles. The document provides detailed steps and procedures for American and Russian styles of service.
The document provides instructions on how to properly set a table, including:
1. It discusses the importance of table setting and demonstrates different types of settings like American, English, Russian, and French.
2. It details how to lay out flatware, dinnerware, and glassware in a standardized way and provides rules for handling each item properly.
3. Several napkin folding techniques are presented, like the pyramid, bird of paradise, and bishop's hat folds, to make napkins part of an attractive table setting.
The menu is essential to a food service operation as it dictates organization, management, and design. It communicates the operation's image to guests and influences employees' tasks. For managers, the menu is the primary marketing tool and determines purchasing, equipment needs, staffing levels, and skills. Menus are typically categorized by schedule (fixed or cycle), meal period (breakfast, lunch, dinner), pricing style (a la carte, prix fixe), or specialty. Careful menu planning and balancing is important, considering guests, the operation's resources and theme. Well-designed menus complement the space and sell menu items through headings, descriptions, and supplemental information.
The document discusses various styles for laying out rooms for banquets and events. It identifies 9 main styles: banquet/wedding, board meeting, herringbone, hollow square, lecture/training, schoolroom, T-shape, theater, and U-style. For each style, it provides a brief description of how the tables and seating would be arranged and the types of events each layout would be suitable for. It also includes questions at the end to test the reader's understanding of the different styles.
The document discusses different styles of food service, including seated and self-service. It describes French service, American service, English service, and Russian service under seated service. French service involves food being prepared tableside. American service entails dishes being prepared in the kitchen and served by servers. English service has dishes prepared in the kitchen but the host approves them. Russian service is similar to French service. The document also covers buffet service, where guests select their own meals from serving tables, and staffed buffet service where servers assist guests.
Category of Food Service Equipment with examples, Types of dining room furniture, their sizes, and uses
Various linen and their uses, types of crockery and their uses
Parts and types of glassware, their sizes, and uses
Meaning of cutlery, flatware, and hollowware with examples
Special service equipment and their uses
This document discusses different styles of food service. It categorizes service methods into 5 types: table service, assisted service, self service, single point service, and specialized service. It provides details on each type, including American/plate service, Russian service, French service, English service, and gueridon service under table service. It also discusses buffet service under assisted service and cafeteria service under self service. Room service and banquet service are discussed as examples of specialized service. The key aspects of taking and fulfilling room service orders as well as different styles of banquet service are outlined.
1. Room service involves delivering food and drinks to guests in their hotel rooms. It requires coordination between the room service, kitchen, front office, and housekeeping departments.
2. Most hotels have a central room service pantry near the kitchen that is fully equipped to quickly and efficiently deliver orders to rooms. Menus list available items that can be delivered at different times of day.
3. Taking room service orders by phone involves greeting the guest, writing down the order accurately, confirming details, giving an estimated delivery time, and distributing the order to the appropriate staff.
This document discusses the five main customer processes for food service:
1. Table service where customers are served at their table. This includes types like English, French, and Russian service.
2. Assisted service where customers receive some food at their table and self-serve other items, like at a carvery.
3. Self-service where customers help themselves, like at a buffet or cafeteria.
4. Single point service where customers order, pay, and receive food at one location like a takeaway, drive-thru, or bar.
5. Specialized service where food is brought to customers, such as tray service in hospitals, trolley service on trains, or room
This document provides a learning module on restaurant services for grade 12 students. It contains 5 sections that introduce concepts of restaurants and their services, explain different types of restaurants and their layouts, provide learning outcomes and assessment questions. Specifically, it defines key terms, outlines the purpose and setup of dining areas, bar counters, food displays, cashier stations and kitchen areas. The goal is for students to understand restaurant operations and correctly answer questions about coffee shops, fine dining, waiters versus busboys, and point-of-sale systems. Assessment will involve essay questions testing comprehension of restaurant concepts, differences between restaurant types, and roles of staff members.
This document discusses food service operations. It defines food service operations as involving purchasing raw materials, inventory, food preparation, and analyzing the business as a whole. It categorizes food service operations into commercial and non-commercial. Commercial operations are for-profit businesses like hotels, restaurants, cafeterias, and bars. Non-commercial operations supplement another business like hospital or school cafeterias. The document also describes the various segments of commercial food service like quick service, casual dining, themed restaurants, and fine dining. It outlines the key functions of food service operations such as purchasing, menu planning, daily operations, hygiene, beverage control, cost control, and budgeting.
The document provides guidance on serving food and clearing tables in a restaurant setting. It discusses delivering food to tables, placing dishes correctly in front of guests, and announcing each item as it is served. When clearing tables, the instructions are to start with soiled plates and clear from the same side food was served. Proper procedures aim to keep tables neat and orderly during and after meals.
This document discusses different types of food and beverage service methods. It describes table service, assisted service, self-service, single point service, and specialized services. For table service, it outlines styles like English, French, silver, American, Russian, and gueridon. Assisted service includes buffet service. Self-service involves cafeteria-style service. Single point includes takeaway, vending, and food courts. Specialized services comprise services like room service, trolley service, and lounge service.
Types of F&B Table Service & Types of GuestsCherry Sherman
This document summarizes different types of table service, including American, French, Russian, English, Lauriat, counter, and buffet service. It also describes food course sequences and common types of guests that servers may encounter, such as procrastinators, skeptics, send-backers, handicapped guests, older guests, coffee drinkers, talkers, dieters, shy guests, budgeters, and bad tippers. The document provides details on the characteristics of each service style and type of diner to help servers best accommodate different situations.
This document outlines the sequence of service that waiters follow when serving guests in a restaurant. It discusses the key steps from when guests arrive like greeting them, seating them, taking drink and food orders, serving courses, clearing plates, and seeing guests off. Some important aspects covered are greeting guests within 30 seconds, seating ladies first, taking orders systematically, serving courses according to protocol, seeking permission before removing items, and thanking guests as they leave. The goal is to ensure a pleasant dining experience for guests through proper etiquette and efficient service at each step.
The document provides information about table layout, setup, and different types of table settings. It discusses arranging tables to maximize space and accommodate guests. Table setup involves placing tablecloths, place settings, decorations, and other items needed for dining. Standard table setup varies depending on the type of service but generally involves preset flatware, dishes, glasses, and other items before guests arrive. The document also describes best practices for table setup including cleanliness, order, balance, and eye appeal. It explains setup procedures and handling of dishes, glassware, and flatware. Finally, it shows illustrations and descriptions of different types of table settings including a la carte, basic, English, American, French, and Russian styles.
LECTURER : CIK SARIMAH ISMAIL
PREPARING THE TABLE
The first opening duty is to check your station to see that the
general area is presentable to setup for service.
Setup enough tables to accommodate the reservations and
the average number of persons without reservations who are
expected.
Using a clean cloth or sponge in a solution of milk
detergent and warm water, thoroughly wash the tables before you
set them.
Check the seats, dusting off crumbs and cleaning sticky
area.
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LESSON 3 PRINCIPLES IN DINING ROOM OPERATION.pptxKristineTrilles2
This document provides guidance on principles for dining room operations and setup. It discusses considerations for room arrangement like size, aisle space, and placement of service areas. It also reviews standard banquet room setup with round tables seating 8-10 people. Additionally, it outlines the roles and responsibilities of dining room staff as well as the preparation activities needed before food service, including cleaning equipment, stocking supplies, and completing mise-en-place. Finally, it identifies different types of dinnerware, flatware, beverageware, and linens commonly used for dining.
This document provides guidance on dining area preparation and furniture setup for different types of events. It discusses considerations for room arrangement like size, aisle space, and seating. It also describes common setup styles like banquet, classroom, U-shaped, and board room. The document then covers table and chair arrangement, proper placement of linens and table settings, and includes diagrams of sample place settings for breakfast/lunch, formal dinner, and family dinner.
This document provides guidance on properly preparing a dining area, including furniture setup and table arrangements. It discusses arranging tables in banquet, classroom, U-shaped, and board room styles based on factors like room size and guest flow. Details are given on table settings, including proper placement of linens, dinnerware, flatware, beverage ware, and centerpieces. Key food service equipment is also outlined, such as serving counters, trays, refrigerators, ranges, and weighing scales.
This document provides guidance on properly preparing a dining area, including furniture setup, table arrangements, and table settings. It discusses arranging tables in banquet, classroom, U-shaped, and board room styles based on factors like room size and guest flow. Guidelines are provided for table settings, including placement of linens, dinnerware, flatware, beverages, and centerpieces. Common food service equipment like serving counters, trays, refrigerators, and ranges are also outlined.
The document provides guidelines for table service procedures and techniques. It discusses principles of table setting including using essential tableware to avoid clutter, placing items logically for diner comfort, and achieving balance and simplicity. It also outlines various styles of table service like American, English, French, and buffet service. Tasks involved in setting the table are described such as preparing tableware and condiments, setting covers, and checking function arrangements. Rules for order of service are also provided such as serving the host/hostess first and following a counterclockwise direction, as well as the typical order for serving courses at lunch and dinner.
The document provides guidelines for table service procedures and techniques. It discusses various styles of table service including American/blue plate service, English/family service, French service, and buffet/smorgasbord service. It also outlines principles of table setting like using essential tableware, ensuring diner comfort, having an artistic presentation, and using appropriate items for each dish. The document lists tasks involved in setting the table and rules to observe for order of service and proper tray loading.
The document outlines 14 training sessions covering various aspects of restaurant service. Session topics include maintaining a professional appearance, tray handling, telephone standards, table setting, napkin folding, order taking, beverage service, and concluding with standards reviews. Each session provides detailed instructions on the related skills and procedures involved in high quality restaurant service.
The document outlines 14 training sessions covering various aspects of restaurant service. Session topics include maintaining a professional appearance, tray handling, telephone standards, table setting, napkin folding, order taking, beverage service, and concluding with standards reviews. Each session provides detailed instructions on the related skills and procedures involved in high quality restaurant service.
The document outlines 14 training sessions covering various aspects of restaurant service. Session topics include maintaining a professional appearance, tray handling, telephone standards, table setting, napkin folding, order taking, beverage service, and concluding with standards reviews. Each session provides detailed instructions on the related skills and procedures involved in high quality restaurant service.
The document discusses different types of table settings based on the occasion and number of guests. Formal occasions have very organized settings according to rules, while informal settings are more casual. Table settings also depend on whether the meal consists of multiple courses or a buffet. Different types of napkin folds are used depending on the establishment. Settings should include the proper cutlery for the type of cuisine and be arranged perfectly to give guests a good impression.
Introduction to the service sequence and preparation GauravKumar2656
This document provides definitions and guidelines for food and beverage service briefing, mise en scene, mise en place, sideboards, and table covers.
The briefing should be short, between 10-15 minutes, and inform staff about appreciation, promotions, unavailable items, specials of the day, and sales targets. Mise en scene refers to preparing the restaurant space before service through lighting, furniture placement, and decorations. Mise en place is preparing ingredients before cooking. A sideboard stores service items like plates and cutlery. A table cover consists of a complete place setting for one person.
This document provides training for banquet servers. It outlines the roles and responsibilities of servers, including providing excellent customer service, properly setting up tables with flatware and linens, and using various serving styles. Servers must greet guests with a smile, address any issues promptly, and ensure a pleasant dining experience for all. Proper etiquette and uniform are required, as well as knowing how to efficiently carry trays, set tables, fold napkins, and serve food to guests. The goal is to seamlessly anticipate and meet customers' needs.
FBS-week-2 Prepare of Service Equipment and Supplies.docxMarilouBitasolo1
Quality service requires the use of appropriate serving equipment and utensils. Service staff must be familiar with the various equipment and supplies for dining service. They should be trained on the appropriate use of these equipment to prevent breakage and damages.
Proper table setting involves arranging plates, flatware, and glassware in a specific configuration. The plate is centered with forks on the left and knives and spoons on the right. Flatware should be placed from the outside in according to the order of use. Additional items like bread plates and glasses are arranged around the setting. Table manners are also important to make meals pleasant and show consideration for others by practices like waiting to eat until all are served, chewing with your mouth closed, and placing napkins on the lap. Following basic principles of table setting and etiquette creates a nice atmosphere for eating and socializing.
Proper table setting involves arranging plates, flatware, and glassware in a specific order. The dinner plate is centered with forks on the left and knives and spoons on the right. Flatware should be placed from the outside in. Additional items like bread plates and glasses are arranged according to standard rules. Table manners are also important to create a pleasant dining experience and show consideration for others.
This document discusses the qualities needed for food service personnel and the functions of a food service operation. It outlines that food service workers should be physically fit, well-groomed, able to communicate, and have a pleasing personality. The common functions of a food service operation are purchasing, reserving/issuing/storing, preparation, service, and sanitation. It also discusses the importance of quality control in food service and ways to produce quality foods such as using standard recipes and having qualified personnel. Finally, it outlines the proper way to set a dining room table including the various types of tableware, glassware, and linens used as well as guidelines for correct table setting placement.
The document provides information on various types of table settings including formal, informal, casual, buffet, and their key characteristics. It also discusses different styles of table service such as French service, Russian service, English service, American/plate service, room service, tray service, and buffet service. The styles of service vary in terms of formality of presentation, level of staff involvement, and efficiency. Formal settings have the most utensils and courses while casual settings are less structured. French and Russian service involve food preparation and presentation at the table while plate service preplates food in the kitchen.
Similar to THE FOOD SERVICE SEQUENCE (MISE EN PLACE) (20)
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1. The 4 main types of transportation are: road, water, air and rail transports.
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This document provides an introduction to the hospitality industry, including its history and key concepts. It discusses how the industry began with travelers needing food and shelter along trade routes as early as 3000 BC. The hospitality industry aims to satisfy guests' needs while away from home through various sectors like lodging, food and beverage, transportation, activities, and retail. The roles of managers are highlighted as creating an environment where guests feel welcome. Career opportunities in the growing hospitality industry are also outlined across hotel management, food and beverage, travel, and events.
This document discusses foodborne illness and food contamination. It defines foodborne illness as illness resulting from consuming contaminated food. There are three types of food contamination: physical, chemical, and biological. Improper food holding temperatures, inadequate cooking, and cross-contamination are common causes of foodborne illness. Raw foods of animal origin like meat and eggs are most at risk of contamination. Proper handwashing, cleaning surfaces, separating foods, cooking thoroughly, and refrigerating foods are key to preventing foodborne illness.
This document discusses food and beverage service areas and equipment. It covers three main types of equipment: fixed, mobile, and circulating. Design and purchasing factors for equipment include clientele, location, layout, funds, and types of service offered. It describes key service areas including the stillroom, hotplate, and dishwashing area. Finally, it provides details on types of glassware, chinaware, flatware, and cutlery used for food and beverage service.
The document provides an introduction to the food and beverage industry, outlining key sectors such as restaurants, takeaways, and hotels. It discusses customer types, ownership models, and food production methods. The document also describes various roles in the kitchen brigade and front-of-house restaurant team.
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RULES FOR WAITER, ATTRIBUTES OF FOOD AND BEVERAGE PERSONNEL, PROFESSIONAL AND HYGIENIC PRACTICES, FOOD AND BEVERAGE KNOWLEDGE AND TECHNICAL ABILITY, SERVICE CONVENTIONS, INTERPERSONAL SKILLS, DEALING WITH INCIDENTS DURING SERVICE, ESSENTIAL TECHNICAL SKILLS, UNDESIRABLE QUALITIES OF WAITER
This document outlines the roles and responsibilities of various positions within the food and beverage industry. It discusses the typical organizational structure with a food and beverage manager overseeing operations. Responsibilities of managers, restaurant managers, and common food preparation roles like sommeliers and bartenders are described. The document also covers menu types and courses, as well as the duties of hosts/hostesses and room service managers related to sales and service. Finally, it lists important qualities sought when recruiting food and beverage personnel.
The document discusses different lifecycles including the product lifecycle, innovation adoption lifecycle, and customer lifecycle.
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FOOD AND BEVERAGE OPERATION: THE TOTAL MEAL EXPERIENCE OFFERED BY FOOD SERVIC...MUMTAZUL ILYANI AZHAR
The document discusses various food and beverage operations including meal experience, food production methods, and service procedures. It covers 6 main methods of food production - conventional, convenience, centralized, cook-chill, cook-freeze, and sous vide. Each method has benefits like cost savings and constraints like deterioration time. Proper service includes greeting customers, taking accurate orders, following food safety handling, and explaining payment options.
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Dokumen tersebut memberikan panduan lengkap tentang penanganan insiden, keluhan, dan pelanggan luar biasa dalam layanan makanan dan minuman. Meliputi cara menangani keluhan pelanggan, mengidentifikasi penyebab keluhan, tanggapan yang tepat, dan langkah untuk memperbaiki masalah serta mempertahankan pelanggan. Juga memberikan tips untuk bersikap profesional dan memberikan layanan pelanggan yang baik.
This document provides an overview of various alcoholic beverages. It begins by defining alcoholic beverages as potable liquids containing at least 0.5% ethanol obtained through fermentation. It then discusses various types of wines including red, white, rose, sparkling and dessert wines. It also covers beer styles like ales and lagers, as well as other beverages like champagne, brandy, whiskey, rum, and vodka. For each category, it provides details on production methods, common types, and serving procedures.
GUESTROOM CLEANING ACTIVITIES, TYPES OF SOIL, STANDARDS OF CLEANING, PRIORITY FOR CLEANING ROOMS, PROCEDURES OF BED MAKING, SECOND SERVICE AND TURNDOWN SERVICE.
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2. Mise En Place
There are several things to be done
ahead of time to ensure the best
service for the guest.
This organization and completion of
duties ahead of time is “mise en
place.”
(A French term translated “put into place”)
3. Why is Mise En Place Important?
The amount of work and the long hours
of the f&b business make this “mise en
place” even more important.
E.g. am shift gets everything ready for pm shift
and vice versa.
Mise en place allows the use of
teamwork which is essential to
maintain energy levels throughout the
day and night and to help avoid
overtime pay.
4. Examples of Mise En Place
Maitre d’ or Manager
Check Reservation Book
Discuss Cover Count and Flow of Service
with Chef
Layout and Explain Floor Plan to
Waitstaff
Adjust temperature, lighting and music
5. Examples of Mise En Place
Service Staff
Set dining room according to floor plan
Check for and then repair wobbly tables
Clean tables
Fold Napkins
Polish flatware and glassware
Fill condiments
Stock service areas
Fill Flatware mise en place plates (STP plates)
Make Coffee & Tea
6. Mise En Place for the
SideBoard/SideStation
The sideboard is of minimum size and portable so
that it may be easily moved if necessary. The
material used in the make-up of the sideboard
should blend with the rest of the décor. The top of
a sideboard should be of a heat resistant material
that can be easily washed down. The actual lay-up
of a sideboard depends on its construction – the
number of shelves and drawers for tableware, and
other miscellaneous items, and secondly on the
type of menu and service offered.
Before laying anything in the sideboard, ensure
that it is cleaned thoroughly, polished and laid with
cloth.
8. No Item No Item
1 Water jug 11 Service spoons and forks
2 Butter dish 12 Bread basket
3 Check pad on service
plate
13 Service salver / plate
4 Assorted condiments 14 Underflats
5 Hotplate 15 Coffee saucers
6 Side knives 16 Side plates
7 Joint knives 17 Sweet / fish plates
8 Fish knives and forks 18 Joint plates
9 Soup spoons, teaspoons
and coffee spoons
19 trays
10 Sweet spoons and forks
9. Waiter’s Station
A simply clothed table with a hotbox (coffee plate warmer),
and all the necessary items:
All the necessary cutleries
Service utensils
Crumbing down equipment
Service plates
Tea/coffee service equipment
Bread service equipment
Napkin
Service tray
Menu
Toothpicks
Space docket books and pens
Condiments (sauces, mustard)
10. Polishing of glassware
The following equipment is required to
carry out this technique:
1. A container of near boiling water
2. A clean, dry tea cloth
3. The required glassware
11. 1. Hold the goblet over the steam from the
boiling water so that the steam enters the bowl
of the glass.
2. Rotate the goblet to allow the steam to
circulate fully within the bowl of the glass and
then hold the base of the glass over the
steam.
3. Now hold the base of the goblet in the clean,
dry teacloth.
4. Place the other hand underneath the teacloth
in readiness to polish the bowl of the glass.
5. Place the thumb of the polishing hand inside
the bowl of the glass and the fingers on the
outside, holding the bowl of the goblet gently
but firmly. Rotate the goblet with the hand
holding the base of the glass.
6. When fully polished, hold the goblet up to the
light to check that it is clean.
7. Ensure that the base of the glass is also clean.
Steps of polishing glassware
13. Polishing of cutlery
The following equipment is required to
carry out this technique:
1. A container of near boiling water
2. A clean, dry teacloth
3. The required cutlery
14. 1.Place the cutleries into the container with boiling
water. Ensure the top section of the cutleries are
fully submerge except the handle section.
2.Let the cutleries rest in the container for about 5-
10 minutes for the boiling water to cleans out any
stains or oils.
3.Now hold the handle of the cutleries in the clean,
dry tea cloth.
4.Place the other hand underneath the tea cloth in
readiness to polish the top section of cutleries
5.Use your other hand to wipe dry the cutleries with
the tea cloth. Ensure the cutleries are free of stains
and foreign objects.
6.Place the clean cutleries in a clean box or silver
salver lay with a service cloth.
7.Ensure that the handle of the cutleries is also
clean.
Steps of polishing cutleries
16. Steps of polishing chinaware
1. Put boiling/hot water in the water pitcher.
2. Pour some hot water on the plate/bowl.
3. Pour the water back in the water pitcher.
4. Wipe the plate/bowl until dry.
18. How to Lay a Tablecloth on a Table
The procedure as describe assumes that the table has
four legs at the corners of the table:-
1. Check the table for steadiness: and position it for
ease of access for service. Should the table be
unstable, it must be stabilized.
2. Stand centrally between two legs of the table.
3. Position the folded cloth on the table with two
woven edges towards you and the two folds of
the concertina facing away from you.
4. Position the vertical centre crease in the centre
of the table, holding the concertina fold.
5. Lean across the table and release the bottom
layer of the table cloth to hang over the far edge
of the table.
6. Re-position the horizontal crease of the cloth in
the centre of the table.
7. Release the hold on the centre fold and draw the
top fold towards you.
8. The cloth should now positioned with an equal
drop all round, with the folds of the cloth
covering the legs.
20. How to Change a Tablecloth During
Service
Cloths often have to be changed during food service,
when guests are present at other tables and new
covers are to be laid, or when there has been serious
spillage.
The procedure is as follows:-
1. Remove any articles remaining on the table to the
sideboard.
2. Stand centrally between the two legs of the table.
3. Holding the concertina fold, position the vertical
centre crease of the clean cloth in the centre of
the table.
4. Lean across the table and allow the bottom layer
of the clean cloth to hang over the far edge of the
soiled cloth.
5. Take the soiled cloth in both hands, holding it
between the little and ring (fourth) fingers.
6. Concertina the soiled cloth towards you while
opening the clean cloth above it.
7. Fold the soiled cloth and remove it discreetly.
22. How to Lay a Cover
Definition of covers:-
total number of guests concerned
denotes all the necessary cutlery, flatware,
crockery , glassware and linen necessary to lay
a certain type of place setting for a specific
meal
23. Two basic covers for the table
setting
A LA CARTE TABLE D'HOTE
Fish Plate (or show plate)
Fish Knife (or dinner knife)
Fish Fork (or dinner fork)
Side plate
Side knife
Napkin
Water Goblet
Note:
The reason for the fish knife and fork cover
is that traditionally the a la carte cover was
meant for the first course, which was a hors
d’oeuvres, in the classical menu sequence.
The current standard for a table knife and
fork was due to the fact that eating habits
have changed.
Some establishments have also used a
decorative cover/show plate as part of their a
la carte setting.
Dinner knife
Dinner fork
Fish knife
Fish fork
Soup spoon
Dessert spoon
Dessert fork
Side plate
Side knife
Napkin
Water Goblet
Note:
Table d’hote settings are
based on the principle that
the tableware for the whole
meal is laid before the first
course is served.
26. These two sets of covers are
traditional; however covers will
differ from establishment to
establishment.
After the above covers have been
laid, complete the table setting
with the addition of the following
items:-
Cruets (Salt and Pepper Shaker)
Ashtrays
Table decorations
Table numbers
27. The type of cover to be laid applies the following rules:-
1. All cutlery and glassware should be cleaned and
polished before they are places on the table.
2. The main knife and fork should be positioned 1cm from
the edge of the table and 25-29cm apart (depending on
the size of the establishment’s dinner plates)
3. Sideplates are always positioned to the guest’s left.
4. Side knives are placed on the sideplate, to its right-
hand side and parallel with the main knife and fork so
that a bread roll can be placed on the plate.
5. The blades of all knives on the cover should face left.
6. The first or only wine glass is positioned 2.5cm from
the tip of the main knife. Additional glassware is
positioned at a 45º angle to the left of the first glass.
7. A folded napkin is placed in the centre of the cover.
28. Napkin Folds
A folded table-napkin is place on the table for the guest’s
use and to contribute to the appearance of the cover and
the whole dining environment. It is an advantage if napkin
folds are kept simple as less handling is involved. Less
handling makes for more hygienic napkins as well as being
less time-consuming. A professionally folded napkin will
stand by itself without the aid of cutlery or glassware.
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