Topic 3 service sequence
- 1. TOPIC 3 SERVICE TECHNIQUETO UNDERSTAND THE METHOD AND THE SERVICE TECHNIQUES USED IN FOOD AND BEVERAGE SERVICE
- 2. Procedure of greeting the guests:- Acknowledge new guests (smile) Approach the guests with appropriate welcome Enquire their reservation. Check reservation list. Table usually have been reserved in the name of the host
- 4. • Unfold the napkin on the lap of the guest upon they have seated • Start from women or the guest honors of that day
- 6. PURPOSE • Refresh the guest’s • Give them some time to select a pre-dinner drink. PROSEDURE • The water glass is positioned above the table knife • Water is poured from the guest’s right hand side • Move anti-clockwise • Continue to offer water
- 7. 5.
- 8. Presenting the menu is the time for suggestive selling. understand all the items in the menu and able to describe how they are cooked & served. 1.Should be open before it is presented 2.Carry the menu on the flat of the left arm 3.Present the menu to the guest’s right hand side 4.Suggest items which do not appear in the menu.
- 10. 1.Ensure guest ready to order • 2. Use captain order • 3. Take order using anti-clockwise 4.Take order include main course • 5. Noted any special requirement • 6. Repeated order 7.Transfer order to kitchen • 8. Record the sale for billing purposes • 9. Keep a copy for the waiter reference
- 11. 7. Serving food and beverage
- 12. Ladies first or guest of honor Continue serving around the table counter clockwise Serve all foods from the left of the guest with your left hand. Serve all beverages from the right of your guest with your right hand Place beverages to the right of the cover and refill beverages without lifting the cup from the table
- 14. Plates are cleared after a course when all the guests have finished. Guest placing cutlery together on their plate. Clear all plate by using clearing by two-plate or three plate carrying techniques. 1 . 2. 3.
- 16. • The bill should be kept ready for presentation as soon as the guest requires. • The bill is presented at the table and placed in front of the host • Common method payment are cash and credit card. To inform the guest of the amount to be paid To act as a control system for the establishments
- 17. Remove coffee cups and centre items, glassware and astray. Recloth soiled cloth after service all the chairs are returned to the original position Workstation are restocked with cleaned, polished equipment immediately.