KURSUS KREW F&B

(RESTORAN & HOTEL)

5 HARI
 F&B GUEST SERVICE
OPERATION FUNCTION

• Carry out guest welcoming activities

• Obtain guest order
• Carry out guest order
• Attend to guest feedback
• Present guest check
Farewell the guests

1. Usually the guest is ready to leave once they have finished

their coffee and dessert, and settled their account
2. On setting their account the guest may wish to sit for a
while and finish their drinks or conversation
3. Watch for signs that they are about to leave – farewells
between guests, reaching for jackets, or pushing back of
chairs
4. Assist the guests with their chairs when they leave
5. You do not have to help up every guests at the table, just
those who you are able to reach in reasonable time
6. At this stage you would also assist the guests with their jackets
and bags as well. If there are jackets on the backs of chairs, hold
them our for the guests to put on or take with them.
7. Ensure that the guests have not left anything behind, especially
under the table or behind the podium

Farewell the guests with a warm departure statement

1. Using a genuine smile, thank the guest for dining in your
restaurant
2. Invite them to return at another time
3. This verbal farewell is especially important if you are unable to
assist the guest with their departure. The guest must always be
acknowledged, wherever you are in the restaurant
 BEVERAGE SERVICE
OPERATION FUNCTION
• Identify beverage mise-en place
• Carry out beverage order
• Carry out hot beverage order
• Carry out non-alcoholicb everage order
• Carry out beverage service
Miscellaneous items/
ingredients
1. Straws
2. Cocktail napkins
3. Swizzle sticks
4. Tabasco sauce
5. Cordials
6. Angostura Bitters
7. Cube sugar
8. Cocktail sticks
9. Worcestershire sauce
10. Coasters
11. Cinnamon
Bar Utensils
Uses of Non-Alcoholic Beverages

Mineral waters.
Squashes / cordials.
Juices.
Sparkling juice.
Tea.
Coffee.
Hot chocolate.
⚫ Served with ice in long glasses (hi-ball glasses) with the appropriate
garnish.
⚫ Lemonade, lemon squash, sparkling mineral water, tonic water, bitter
lemon and still water are garnished with lemon or lime.
⚫ Other drinks are garnished as described in the recipes included in this
section.
⚫ These aerated waters, also commonly called mixers are:
1. Soda Water (the base of all the others)
2. Cola (Proprietary Brand name – Coke or Pepsi)
3. Lemonade (Proprietary Brand name – Sprite or 7UP)
4. Ginger Ale
5. Diet coke, Coke zero, Schweppes etc.
HOT BEVERAGES
⚫Cocoa
⚫Hot chocolate/cocoa
⚫Fresh cold lemonade
⚫Fresh hot lemonade
⚫Cold milk
⚫Hot milk
HOT TEA
TYPE OF JUICE
 FOOD SERVICE OPERATION
FUNCTION
• Carry out table service
• Carry out buffet service
• Carry out room service
• Carry out banquet service
• Carry out lounge and counter service
THANK YOU