ELEMENT 1

LIAISE BETWEEN
KITCHEN AND
SERVICE AREAS
1.1 RELAY INFORMATION IN A CLEAR AND
CONCISE MANNER USING APPROPRIATE
COMMUNICATION TECHNIQUES

• COMMUNICATION-
A CRITICAL IN PROVIDING A LINK BETWEEN
KITCHEN AND SERVICE AREAS
 INFORMATION TO BE RELAYED
FROM THE KITCHEN STAFF TO
THE KITCHEN
• GENERAL FOOD
ORDERS- AS GIVEN
BY GUESTS TO
WAITERS. IT
INCLUDES TABLE
NUMBER, NUMBER
OF GUESTS(PAX),
DISHES ORDER,
NAME OF WAITER-
OR YOUR NAME
 SPECIFIC GUEST REQUESTSFOR
GENERAL ORDERS WHICH CAN
RELATE TO:
• TIMING
REQUIREMENTS
FOR THE OVERALL
MEAL, FOR CERTAIN
COURSES, FOR
CERTAIN
INDIVIDUAL, FOR
COORDINATION OF
SERVICE
 SPECIFIC GUEST REQUESTSFOR
GENERAL ORDERS WHICH CAN
RELATE TO:
• ADDITIONAL OR SIDE ORDERS FOR TABLE OR
INDIVIDUAL GUESTS- RICE, CHIPS, SALADS
 SPECIFIC GUEST REQUESTSFOR
GENERAL ORDERS WHICH CAN
RELATE TO:
• DETAILS OF
COMPLAINTS MADE
BY GUESTS SO
KITCHEN IS AWARE
OF PROBLEMS AS
THEY RELATE TO
CERTAIN FOODS OR
DISHES
 SPECIFIC GUEST REQUESTSFOR
GENERAL ORDERS WHICH CAN
RELATE TO:
• REQUESTS
ADDITIONAL ITEMS
SUCH AS MORE
BREAD ROLLS,
BUTTER OR EXTRA
SALAD AND/OR
VEGETABLES
 SPECIFIC GUEST REQUESTSFOR
GENERAL ORDERS WHICH CAN
RELATE TO:
• QUESTIONS ABOUT
- HOW LONG FOOD FOR A
CERTAIN TABLE WILL BE SERVED.
- FROM GUESTS ABOUT MENU
ITEMS ASKING ABOUT THE
COMMODITIES USED IN DISHES.
 INFORMATION FROM KITCHEN
TO SERVICE POINTS-
RELAYED FROM CHEFS/COOKS

• ADVICE
REGARDING
TIMING OF MEALS
SUCH AS DELAYS OF
SERVICE
INFORMATION FROM KITCHEN TO
SERVICE POINTS-
RELAYED FROM CHEFS/COOKS

• NOTIFICATION REGARDING AVAILABILITY

OF FOOD, SUCH AS ONLY TWO SERVES OF
BEEF STEAK LEFT” .
• REQUESTS FOR
ACTION- TRY TO
SELL THE BURGER
• CLARIFICATION OF
ORDERS TO
INTERPRET WRITTEN
OR VERBAL ORDERS
SO KITCHEN KNOWS
EXACTLY WHAT IS
REQUIRED
• NOTIFICATION CERTAIN REQUEST
CANNOT BE ACCOMODATED
• REQUESTS FOR CERTAIN CROCKERY AND
CUTLERY TO BE RETURNED.
• RESPONSES TO QUESTIONS ASKED BY
GUESTS.