LIASE

KITCHEN
BETWEENAREA
ANDDINING AREA
AILEEN A. GARCIA
 OBJECTIVES
After going through with this unit, you are
expected to:
1. gain skills and knowledge required to provide
a link between the kitchen and service areas in
a hospitality setting
2. relay information in a clear and concise
manner using appropriate communication
techniques
3. know the capabilities and uses of Point of Sale
(POS)
4. Carry tray and plate
 LEARNING
1. PlaceCOMPETENCY
and send orders to the kitchen
promptly
2. Check quality of food in accordance with
establishment standard
3. Check tableware for chips, marks,
cleanliness, spills and drips
4. Carry out plates and/or trays safely
5. Advise promptly colleagues regarding
readiness of items for service
6. Relay information about special requests,
dietary or cultural requirements accurately
to kitchen where appropriate
7. Observe work technology according to
establishment standard policy and procedure.
LIASE defined as to establish a
working relationship, typically in
order to cooperate on a matter of
mutual concern.

In the food service industry,

coordination between the kitchen and
dining area is vital, especially during
busy periods when there is a large
demand for a certain menu item that
may cause a longer to prepare.
 TAKING AND
PLACING FOOD
ORDERS
Orders may be transmitted to the
kitchen verbally, but it is still better to
do it in writing to ensure quality
service.
When a waiter use another form of
shorthand, code or abbreviation to note
information, he must ensure that the
kitchen staff is familiar with it.
 TAKING AND
PLACING FOOD
ORDERS
Nowadays orders can be taken and
placed into various forms, depending
on how many guests are there and
according to the standard procedures of
the establishment.
Some establishments have preprinted
forms that simply have to be ticked.
FOUR MAIN
TYPES OF
DOCKET
SYSTEM
 TRIPLICATE
DOCKET SYSTEM
This is a traditional manual system
that is often used in medium and large-
sized hotels and restaurants. Hence, foods
and drinks orders must be clearly written in
the same language as the menu to avoid
misunderstandings only agreed
abbreviations should be used. It must
contain:
 Table number
 Number of covers
 Date
 Waiter’s signature
 TRIPLICATE
DOCKET SYSTEM
Any cancellation of a docket must
be authorized by the head waiter or
supervisor.
Often more than one docket is
needed for a meal. For instance, the dessert
requires a second docket to be written. In
this case, the docket should be headed
“supplement”. This docket should be
signed by the supervisor or head waiter.
There is usually no charge for such orders.
DUPLICATE DOCKET
SYSTEM
This is often used in small,
informal restaurants. This system uses only
two copies of a docket. It is normally used
in establishments offering a limited menu
and might be preprinted.
 Serial number of docket pad
 Waiter’s code number identification
 Table number
 Time and order is placed
 Date
 ELECTRONIC
BILLING MACHINES

This is used in some

establishments where the waiter, rather
than the cashier, prepares the bill with
accuracy and speed.
 COMPUTERIZED
SYSTEMS

This is used in large establishments

and chain restaurants. Orders are entered
by waiters at one or more terminals situated
on the floor. Orders may be “over the
counter” sales or saved to allocated tables.
 POINT OF SALE
SYSTEM

Point of sale system equipment is

the computer-based order entry technology
that many restaurants use to capture orders,
record data and display or print tickets.
SELF-CHECK