FOOD AND

BEVERAGE SERVICE

R. Singaravelavan

© Oxford University Press 2012. All rights reserved.

 PART III
10. Preparing the
Restaurant- Before and
After the Service

© Oxford University Press 2012. All rights reserved.

 Chapter 10
Preparing the Restaurant- Before and After
the Service

At the end of the class, you will

• understand the terms mise en scène and mise en place

• identify activities involved in mise en scène and mise en place
• understand the points to be observed while laying the cover
• understand how to lay table d’hôte and à la carte cover
• list the activities to be done at the end of the day’s operation in
the restaurant
© Oxford University Press 2012. All rights reserved.
 Preparing the Restaurant- Before and After
the Service
All the activities carried out before the arrival of guests
can be grouped into ‘mise en scène’ and ‘mise en
place’.
‘Mise en scène’ refers to the activities related to
keeping the area clean, presentable, and comfortable
for the guests
‘mise en place’ refers to keeping everything ready for
service.

© Oxford University Press 2012. All rights reserved.

 Mise En Place
The mise en place in the following areas of the
restaurant should be carried out to ensure quick
service
1.Lounge
2.Restaurant
a)Sideboards b)Tables c)Chairs d)Cutlery
e)Crockery f)Glassware g)Linen
h)Miscellaneous
3.Still Room
© Oxford University Press 2012. All rights reserved.
 Mise En Place

4.Pantry
5.Hotplate
6.Tolet and Washroom

© Oxford University Press 2012. All rights reserved.

 Points to be Observed while
laying the cover
• A cover is an area set on a dining table with the
necessary cutlery, crockery, glassware, and linen for
one person at the beginning of a meal.
• Generally, the size of a cover is 24″ × 15″ or 24″ × 18″
• Covers are laid prior to the guests’ arrival by a team of
service staff and during course of service by the wait
staff
• points must be observed while handling the following to
lay the cover.
© Oxford University Press 2012. All rights reserved.
 Points to be Observed while
laying the cover
Certain Points are observed while handling the following
to lay the covers

• Furniture
• Linen
• Cutlery
• Glassware
• Crockery
• Miscellaneous.
© Oxford University Press 2012. All rights reserved.
 Points to be Observed while
laying the cover
Certain Points are observed while handling the following
to lay the covers

• Furniture
• Linen
• Cutlery
• Glassware
• Crockery
• Miscellaneous.
© Oxford University Press 2012. All rights reserved.
À la Carte Cover

© Oxford University Press 2012. All rights reserved.

Table d’hôte Cover

© Oxford University Press 2012. All rights reserved.

 Activities after the service
At the close of the day’s operation, the following tasks
should be carried out:

• All electric food service equipment are switched off.

• Soiled service equipment are sent for washing, wiped
and stored in their appropriate places.
• The soiled linen is kept ready to be sent for laundry
• All remaining food from the hot and cold counters are
returned to the kitchen

© Oxford University Press 2012. All rights reserved.

 Activities after the service
• Chairs are removed and placed on the top of tables for
cleaning the floor.
• Sauce and pickle containers are emptied and sent for
washing.
• Cruets are checked and kept back on the sideboards.
• Butter is stored properly in the refrigerator.
• Ashtrays are cleaned and kept ready.
• Water jugs are emptied and washed and ice pails are
emptied and stored.

© Oxford University Press 2012. All rights reserved.

 Activities after the service
• Sideboards are rearranged with essential items
• All consumables are restocked.
• Tables are laid with breakfast covers if breakfast is
served. Otherwise, tables are laid the next morning for
lunch.
• Toilets and washrooms are checked
• Cash account is tallied and the cash is remitted.
• Sales summary statement is taken.
• ECR is locked and computer system is switched off.
• All lights are switched off and the restaurant is locked.
© Oxford University Press 2012. All rights reserved.
 Points to Remember
• Mise en scène and mise en place are essential activities
to ensure a good and satisfying meal experience
• These activities vary depending on the style of service,
meal, in-dining facilities available, layout of the
restaurant, infrastructure, and so on.
• The success and speed of service depend on how well
the service staff organizes the service area.
• It is the responsibility of the head waiter to allocate mise
en scène and mise en place work to the staff in rotation

© Oxford University Press 2012. All rights reserved.