FBS NC II

CORE COMPETENCIES

UC 2: Welcome Guest and Take Food

and Beverage orders.

LO 2.3: Take food and beverage orders.

LO 2.4: Liaise between kitchen and service areas.
LO
. 2.3: Take food and beverage orders

A la Carte Menu – It is a type of menu in which items are cooked to order. In

French word, A la Carte means “everything is from the card”

Table d’ hote Menu – a menu with a complete meal of several courses offered at a
fixed price.
BASIC FOOD QUESTIONS

Do they want a light meal, snack or

something substantial?
What type of food are they looking for?
Is there anything we want to try?
BASIC BEVERAGE QUESTIONS

Do they want alcoholic or non-alcoholic drink?

If they want wine, do they prefer red wine or white
wine?
REMEMBER:
• Guest are presented with the menu according to established standard
practice.
• Orders are taken completely in accordance with the establishment’s
standard procedures.
• Special request and requirements are noted accurately.
• Orders are repeated back to the guest to confirm items.
• Tableware and cutlery appropriate for the menu choices are provided and
adjusted in accordance with establishment procedures.
LO 2.4: Liaise between kitchen and service
areas
 Orders are placed and sent to the kitchen promptly
 Quality of food is checked in accordance with
establishment standard.
 Tableware is checked for chips, marks, cleanliness, spills
and drips.
 Colleagues are advised promptly regarding readiness of
items for service.