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Banquet Service Techniques Dining Room Service Manual

Banquet Service Techniques Dining Room Service Manual

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Published by Bhoy Amores
Banquet service training
Banquet service training

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Published by: Bhoy Amores on May 06, 2013
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Banquet Service Techniques Dining Room Service Manual
By Rooms on 6-5-2010 19:25 last edited BANQUET OBJECTIVESPreparation and service of food for the dining public is an excellent
way to practice classroom lecture/demonstrations in a ―live‖ 
atmosphere.The quality of food is one reason why the public enjoys dining at theculinary school.However, good food served poorly detracts from the experience and isoften the determining factor whether a guest will return to therestaurant.When surveyed in restaurant publications, guests state their numberone reason for not returning to a restaurant is poor service. In thiscourse it will be our goal to learn the skills required to provide quality
service that will often exceed the guests’ service expe
ctations.Banquet Nights allow an opportunity to practice the basics of professional service:(a)Anticipating and satisfying guests needs(b)Etiquette and dining room rules of service(c)Carrying large and small service trays(d)Proper servicing of food and beverage(e)Communicating effectively(f)Learn and implement basic managerial duties-staffing, floor plans,guest lists, seating and directing service flowBANQUET SYNOPSISReservations are placed and paid for in advance. Guests are seated attables of four to twelve persons, with two to three parties potentially
 
sharing the same table.This allows for more seating space and somewhat simplifies the flowof service.Even though several parties may be seated at the same table, thetable is served as one, with the only exception being wine andbeverage service. Various personnel positions are used in banquetservice.
We will utilize the following: Front Server, Back Server, Server’s
Assistant, Floor Managers.REQUIRED EQUIPMENT/TEXTS(1)Wine Opener(2)Crumber(3)Dining Room Service HandoutsInk PenUniformSPECIFIC RESPONSIBILITIES INCLUDE:HOST/MANAGER:Assigns server side work and service positions; supervising set-upand mise en placePrepares floor, table and guest seatingAssists as needed in checking in, seating and wine procurementduring seatingAssists in timing and service of the menuBids guests farewell and thanksAssist in and supervises closing side workProcesses guest payment and collection of gratuitiesFRONT SERVER:Responsible for all wine and after-meal beverage serviceExplains each course to all guests as servedAssists in the service of each courseAssists as needed in the replenishing of bread, butter and waterAssists in the clearing of each courseBids guests farewell and thanks
 
Opening and closing side-workBACK SERVER:Serves bread, butter, and water (When there are no server assistantsassigned)Replenishes bread, butter and water throughout service (When thereare no server assistants assigned)Carries (with trays) menu courses from the kitchenIs responsible for the mise en place for coffee service (When there areno server assistants assigned)Assists in clearing each courseCarries trays with soiled dishes to kitchenAssists Front ServerOpening and closing side-workSERVER:Serves bread, butter, and waterReplenishes bread, butter and water throughout serviceIs responsible for the mise en place for coffee serviceAssists in the service of each courseAssists in clearing each courseCarries trays with soiled dishes, flatware and glassware to kitchenAssists Front ServerOpening and closing side-workDINING ROOM PREPARATIONBecause of the timing for banquet service, we preset the necessaryflatware on the table before service for most courses.The theory behind presetting multiple course settings is to speed upservice and to provide the server with more time to better meet the
guests’ needs in other areas.
 The procedure for using flatware is to utilize the utensils from theoutside of the place setting in.The appropriate flatware is set according to menu and course order.At banquets, in addition to presetting all dinner flatware, dessertflatware, and coffee cups/saucers and bread and butter plates andbutter knives are also preset.In addition, each table is preset with a napkin, printed menu, salt and

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