MIND MAPPING OF FOOD &

BEVERAGE SERVICE
Andin Cahyuni Candrawati
(E1D118013)
VI/TP3

F&B Service
in
Restaurant

Basic Rules Equipment

• Greet the guest within 30 seconds

• Answer the telephone calls within 3 ring Circulating Fixed Mobile
• Walk to the guest right while escorting the guest Equipment Equipment Equipment
• Seat the ladies first
• Present menu from the left hand side of the guest
• Stand at the left side of guest for order taking
• Serve bread and butter from left
• Serve beverages from right hand side of the guest
• Platter to plate food service is done from left
• Pre-plated service is done from the right • Chinaware • Furniture • Flambe
• Serve ladies first, the oldest before the youngest • Silverware
• The host is always served after his/her guest
• Fixtures Trolley
• Hollowware
• Place forks on the left side of table • Air • Carving
• Bill has to be presented to guest within 2 minutes of asking • Cutlery
Conditioner Trolley
• Standard size of restaurant cover is 18*24 inches • Glassware
• Place cups and saucers on the right side of tabl
• Flatware etc.
• The left hand holds the plate and the right hand serves it
• Place crockery and cutlery 2 inches away from table edge • Linen Articles
• B&B plate is kept left side of the cover • Miscellaneous
• Knives and spoons go to the right side of table.