Five Characteristics of 8.

Possesses
Customer Service technical skills
1. Service Level 9. Possesses
2. Service conceptual skills
availability
3. Level standard Benefits of product and
4. Service service knowledge
reliability 1. Being able to
5. Service flexibility provide professional
assistance to customers
Types of Table service 2. Being able to
● American or plate distinguish between
service alternatives
● French service 3. Meeting
● Cart French service customer service level
● Banquet French Service expectations
● Russian Service 4. Maximizing
● Professionalism selling opportunities
5. Being better
6 Elements of Food able to meet and
Service overcome buying
● Output objections
● Input
● Thruput 7 Rules of Service
● Control ❖ Serve women
● Feedback before men
● Environment ❖ Serve food from
the left of the guest with
Four Basic Types of the service person’s left
Foodservice System hand
● Conventional ❖ Serve
● Commissaries beverages from the
● Ready prepared
guest right hand with
● Assemble /serve
the service persons
right hand
Types of on site
❖ Bring all of the
foodservice
guest s food at the
● Hospital
same time
● Schools
● College and university ❖ Remove dirty
● Child care plates only when the
● Senior care guests are finished with
● Military their meal
● Correctional facilities ❖ Never scrape or
● Employee feeding stack dirty dishes on the
● Central commissaries guest table
❖ Clear dirty
7m’s dishes from the right
● Men side of the guest with
● Machines the service person’s
● Materials right hand
● Markets
● Money Flow of Preparations for
● Methods Service
● Minutes ● Pre-opening orientation
and checking of
Traits and qualities of attendance
Service Personnel: ● Checking
1. Excellent health Completeness & proper
and physical health organization of ménage
2. Alertness (household) and
3. With pleasant Condition of Stocks in
disposition the Service Station
4. Courteous, ● Making Requisition to
honest, dependable, Replenish Stocks
prompt, and loyal ● Gathering Equipment
5. Well groomed and Supplies for Set-up
6. Willing to learn and Service
and follow instruction ● Preparing Mis-En-Place
7. Possesses Wiping/polishing
human skills Cutleries, Glasses,
Chinawares, Folding
 Napkins, Filling up
Condiments, etc.

Types of Service
1. American Service or
Blue Plate
2. French service
3. Russian Service
4. Filipino Service
5. Banquet service

General Classification of
food service
1. Table service
2. Counter service
3. Tray service