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  • Topics For Reporting in Food and Beverage Services NC Ii

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    This document lists 44 topics related to food and beverage services, including types of restaurants and staffing, food service systems, taking reservations, preparing service stations with various tableware and utensils, different styles of table settings including folding napkins, setting the ambiance and mood in the dining area through music, decorations, seating layouts, and ventilation.

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    TOPICS-FOR-REPORTING-IN-FOOD-AND-BEVERAGE-SERVICES-NC-II

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    This document lists 44 topics related to food and beverage services, including types of restaurants and staffing, food service systems, taking reservations, preparing service stations with various tableware and utensils, different styles of table settings including folding napkins, setting the ambiance and mood in the dining area through music, decorations, seating layouts, and ventilation.

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    5 views2 pages

    Topics For Reporting in Food and Beverage Services NC Ii

    Uploaded by

    jesssierosalina29
    This document lists 44 topics related to food and beverage services, including types of restaurants and staffing, food service systems, taking reservations, preparing service stations with various tableware and utensils, different styles of table settings including folding napkins, setting the ambiance and mood in the dining area through music, decorations, seating layouts, and ventilation.

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    © All Rights Reserved
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    TOPICS FOR REPORTING IN FOOD AND BEVERAGE SERVICES NC II

    1. The Restaurant, Function, Types


    2. Staffing and Management
    3. Food Service System
    4. Taking Reservation Types of Restaurant Reservations
    5. Ways Reservations May Be Received
    6. How to Take Table Reservations, Tips in Taking Table Reservations
    7. Possible Questions of Customers When Taking Table Reservations
    8. Telephone Ethics, TIPS
    9. Prepare Service Stations and Equipment, DINNERWARE
    10. Flatware
    11. Glassware
    12. Other Specialized Utensils
    13. Furniture
    14. Table Service Utensils, Linens, and other Restaurant Supplies
    15. Cleaning, Wiping and Polishing Tableware
    16. Sanitation Measures During Mis-en-place and Set-Up
    17. Preparing the Service Station and Stocking the Sideboard
    18. Set-Up Tables in the Dining Area, Rules in Laying Covers/ Table Set-Up
    19. Rules Table Set-Up, Dinnerware
    20. Rules Table Set-Up, Beverage Ware/Glassware
    21. Rules Table Set-Up, Table Accessories
    22. Rules Table Set-Up, Flatware
    23. Type of Place Setting, Informal table set-up
    24. Type of Place Setting, Formal table set-up
    25. Styles of Table Set-Up 1. American Style of Table Set-up (also called Plated Service)
    26. Styles of Table Set-Up 2. French Style of Table Set-up (also called Gueridon Service)
    27. Styles of Table Set-Up 3. Russian Style of Table Set-up (also called Platter Service)
    28. Standards of Table Setting
    29. Basic Style of Table Napkin Folds 1. Banana Napkin Fold
    30. Basic Style of Table Napkin Folds 2. Birds of Paradise Napkin Fold
    31. Basic Style of Table Napkin Folds 3. Pyramid Napkin Fold
    32. Basic Style of Table Napkin Folds 4.Candle Napkin Folding
    33. Basic Style of Table Napkin Folds 5.Bishop Hat Napkin Fold
    34. Basic Style of Table Napkin Folds 6. Crown Napkin Fold
    35. Basic Style of Table Napkin Folds 7. Fan in the Goblet Napkin Fold
    36. Basic Style of Table Napkin Folds 8. Rosebud Napkin Fold
    37. Setting the Mood/Ambiance of the Dining, Setting the Right Tone
    38. Setting the Mood/Ambiance of the Dining, Dining Room and Seating Layout
    39. Key points to consider when preparing a floor plan are: Room Setup Styles
    40. Restaurant Music
    41. Set up Decoration
    42. Ventilation
    43. Dining Area
    44. Restrooms
    45. Lobby
    46. Outdoor Dining Areas

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