SERVICE: ASSEMBLY,

z
DELIVERY, AND
DISTRIBUTION
SYSTEM
SERVICE
z

 Use of a centralized or decentralized

structure to design the service function.
 Style or service refers to the customer's
method of accessing and receiving the
prepared food.
 For some service systems, specialized
equipment may be needed.
z
The aims of a system of delivery and
service include:

 Maintain the quality features of the food

 Make sure food is microbially safe

 Serve food that is appealing and

customer satisfying
 METHODS OF
z ASSEMBLY,
DELIVERY AND
SERVICE
 Centralized delivery system- service:
z
 Cooked food

 Mounted in a central area

 Shipped to client

Decentralized system for delivery-service:

 Mass Quantity

 Send the kitchen, hot and cold,

 Assembling occurs

ASSEMBLY refers to fitting the prepared menu

items together to complete an menu

 CUSTOMER
z SERVICE AND
SERVICE
SEQUENCE
z STYLES OF SERVICES
CUSTOMER
1. Self-service
SERVICE
2. Cafeteria (traditional and
 Customer service scramble system)
(or relationships 3. Machine vends
with guests) refers 4. Buffet

to the interaction 5. Drive-thru pick-up

between 6. Tray service

7. Counter wait service
customers and
8. Table wait service (American
service personnel service, French service, Russian
service and family-style)
z

SEQUENCE OF SERVICE
 Service sequences are referred to as the
order in which the waiter serves the guests
from the time the guest enters the
restaurant until the time, he leaves the
restaurant.
z
SERVICE SEQUENCE

1. Greeting the guest

 Wish to have eye contact and a smile

 Guests are escorted to the table

2. Seating the guest

 Stand behind the chair, as you approach the guest

 Pull out the guest chair

 Little by little scoot the chair as the guest sits down

z
3. Offer menu cards
 Present all menu cards – beverage, appetizer, and food
menu, and keep up to
 date promotions informed.

4. Preference for water

 Request water and turn the lenses up

5. Order taking
 Start by suggesting drinks

 "Sir / Ma'am, would you like to get some drinks started? –

Suggested appetizers, soups or salads, and main course
 In the end, repeat all the order
z

6. Beverage service

 Serve all the beverages

 Coasters with all drink

 Hold glasses underneath

 Notify drinks before putting in

 Straight drinks with suitable mixer and ice cream seal

 Beer and bottles of wine to present before opening

z

7. First course

 Have special requests checked

 Place proper cutlery

 Serve food pre-plated from the right

 Use the first-plate method to carry 2 dishes or more

 Advertise before serving

z
8. Second course
 Clear table and set up for the next course
 Place appropriate cutlery
 Advertise dishes
 Follow the children's sequence first, senior citizens, ladies,
and gentlemen, and then host
 Serve with tasty condiments
9. Feedback
 Have feedback check
 Inform manager immediately about any negative feedback
 Keep in mind that complaints are opportunities to correct
 11. Tea/coffee
z
 Serve coffees with a biscuit

 Sugar to accompany the coffee orders

 Sugar-free with white, demerara, or brown sachets

 Tea or coffee spoon to be ordered on

12. Billing

 Only submit bill when requested

 Bus table pre-presentation before the bill

 Present a bill in the bill box with feedback form and pen

 Recharge to be cleared within 3 minutes

 If payable in cash, return the exact change

z

13. Bidding farewell

 Assist guests preparing to leave

 Say thanks to the guest for visiting

 Invite and inform about the events and promotions to come

z
Thank you 😄