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Food & Beverage Service- Types

Food & Beverage Service- Types

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Published by Gurdip Singh

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Categories:Types, Recipes/Menus
Published by: Gurdip Singh on Feb 21, 2011
Copyright:Attribution Non-commercial

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04/03/2013

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1Food and Beverage Service
Chapter 10
Topics for Discussion
n
Types of Meal Service
n
Providing Enjoyable Guest Experience
n
Guest Service Training
n
Pre-Opening Concerns/Activities
n
Providing Guest Service
n
Alcohol Service
n
F&B Revenue Control/Sales
Types of Service
n
Plate Service (American Service)
¡
Most frequently used in U.S.
¡
Server takes order, gives to kitchen staff,plates brought to table
¡
Banquets are variation of plate service
Types of Service
n
Family Style (English Service)
¡
Quantities of foods placed inbowls/platters and placed on table
¡
Guests pass food around the table
Types of Service
n
Cart Service (French Service)
¡
Foods often only partially prepared andthen finished at table side
¡
Caesar salads, flaming desserts
¡
Requires experienced employees
Types of Service
n
Platter Service (Russian Service)
¡
Food production employees arrangefoods on platters
¡
Servers carry platters to table , presentfood to guests, then serve portions
¡
Faster than cart service
¡
Sometimes used for banquets
 
2Buffet Service
n
Foods arranged on platters that areplaced on large serving tables orcounters
n
Plates, flatware and other necessaryitems conveniently located
n
Combination of table and buffet – soup, salad, desert bars used withtable service
Cafeteria Service
n
Guests move through serving line
n
Similar to buffet service
n
Straight-line, or scatter systems
n
Good for large groups of people to beserved
Providing Enjoyable GuestExperience
n
Goal of table service is to provideenjoyable experience for guests bymeeting or exceeding guestexpectations
n
Must have standard operatingprocedures to ensure consistency
Providing Enjoyable GuestExperience
n
Performance standards must be establishedthat are measurable and observable
n
Performance standards help managers andemployees determine whether proceduresare being performed correctly.
See exhibit 2, page 216, performance standards for food server 
Providing Enjoyable GuestExperience
n
Job tasks should also be identified foreach work position
n
Procedures to perform the tasksshould be clearly outlined, step by step
n
See Exhibit 1, page 214,215 for
Taking Beverage Orders 
Guest Service Training
n
Guest concerns should be anticipatedand incorporated into SOP’s
n
Training service staff to welcome andserve guests is a PRIMARY concern ofF&B managers.
n
Service staff must be able to identifymenu items and ingredients in theseitems
 
3Guest Service Training
n
Training must include sanitation andsafety
n
Supervision throughout the serviceshift is also needed to ensureproblems are solved appropriately andto evaluate server performance andneed for further training
Teamwork
n
Cooperation and good communicationbetween kitchen, bar, and dining roompersonnel essential to success
n
Teamwork between all staff is essential
n
Goal of teamwork is to give more freedomand responsibility to make it easier toprovide excellent service to guests
Pre-openingConcerns/Activities
Five General Areas of Concern:1.Inspecting facilities2.Following reservation procedures3.Assigning food server stations4.Performing sidework5.Holding food server meetings
Pre-openingConcerns/Activities
Inspecting Facilities:
v
Room Temperature
v
Lighting
v
Safety –carpeting, loose banisters,wobbly tables, water on floors, etc.
v
Clean windows, wall fixtures, lights
Pre-openingConcerns/Activities
Reservation Procedures:
v
Train staff on how to take reservation
v
Answering telephone
v
Anticipate how to handle “no shows”,individuals who stay longer than usual
v
Make part of SOP’s
Pre-openingConcerns/Activities
Food Server Stations:
v
Assign before dining room opens
v
Station 
 –number of tables in specifiedlocation for which server is responsible
v
Consider factors:
no. seats, type of service,guest turnover, experience of server, distance to kitchen or bar, variety of menu items, number of servers for specified meal period 

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