Professional Documents
Culture Documents
SEQUENC
E
OBJECTIVE
G E N E R A L OS
B JECTIVE
T O U N D E R S T A N D TH E SERVICE
S E Q U E N C E USED I N F O O D &
B EV ERA G E SERVICE
SPECIFIC OBJECTIVES
I N TH E E N D O F T HE U N I T , S T U D E N T
WILL BE ABLE T O P E R F O R M :
1. GUEST G R E E T I N G
2. GUEST S E A T I N G
3. UNFOLD NAPKIN
4. W A T E R SERVICE
5. PRESENTING & DESCRIBING
MENU
6. TAKING ORDERS & R E C O M M D I N G
DISHES
7. S E R V I N G F O O D & B EV ERA G E
8. C L E A R I N G THE TABLE
9. H A N D L I N G BILLS
1. Guest Greeting
First impression from the guest is
important.
‘First Impression Is The
Last Impression ’
Every guests attended to the
restaurant or hotel gain their first
impression from the staffs who
acknowledge their presence and the
greeting they receive.
The waiting service actually begins
with greeting of the guests.
The Procedure Of
Greeting Guests
1. Acknowledge new guests as soon as they arrive (smiling)
2. Approach the guests with an appropriate welcome, for
example; ‘Good morning/afternoon/evening Sir’
3. Ask the guest whether they have made any reservation. If
had, ask them booked under whose name
4. Ask them either they would like to have buffet or A la carte (if
Ala Carte, bring along the menu card while showing the
guest to their seat)
5. Don’t forget to ask them either they are smoking or not (some
restaurant had smoking and non smoking section)
6. Show the guest to their seat (normally seat has being
allocated for guest who had make a reservation)
7. If they don’t have any reservation, allocating the guest
according to the number of cover they come
HAVE
NOT
FIN ISH
FIN I SH
TWO P L A T E S
CLEARING
TECHNIQUES
THREE PLATES CLEARING
TECHNIQUES
9. Handling Bills