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H.E > FOOD AND BEVERAGES > Flashcards

FOOD AND BEVERAGES Flashcards

1
Q

The service sequence which is primarily concerned with the delivery of the food and beverage to the customer.

A

Food and Beverage Service

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2
Q

Guest should be greeted and welcome with recognition.

A

Greeting and Seating the guest

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3
Q

All beverage menus should be clean and in good condition.

A

Menu Presentation Service

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4
Q

Staff should have a warm smile and polite attitude. Approach guest table withing 10 seconds whenever they need to order.

A

Order Taking Service

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5
Q

Double Check all the keyed in order before sending to kitchen.

A

Point of Sale Key in Procedure

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6
Q

Waiter reviews the order and put on the tray

A

Order Delivery Service

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7
Q

Ensure the bill is accurate. Always double check the bill before presenting it to the guest.

A

Handling Bills and Final Settlement

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8
Q

Thank the guest by name and bid farewell to all members of the party.

A

Guest Departure and Fond Farewell

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9
Q

Guest are greeted warmly.

A

Greeting and seating the guest

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10
Q

Menus must be presented to guest opened, present the menu in the guest table and open the first page.

A

Menu Presentation Service

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11
Q

Always prepare a note pad and a pen.

A

Order Taking Service

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12
Q

Barman should serve the drinks with the specific POS ticket.

A

Point of Sale key in Procedure

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13
Q

Quality check by every staff.

A

Order Delivery Service

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14
Q

The bill is presented in a company bill folder and pen, retire from the table and stay within the vicinity.

A

Handling Bills and Final Settlement

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15
Q

Help customers leave their table.

A

Guest departure and fond farewell

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16
Q

Offer choice of seating

A

Greeting and Seating the Guest

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17
Q

Always point to any recommendation or house favorites.

A

Menu Presentation Service

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18
Q

Be attentive at the guest table.

A

Order Taking Service

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19
Q

Key in order into the POS System accordingly.

A

Point of Sale key in Procedure

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20
Q

Acknowledge the guest 2 steps before approaching the table.

A

Order Delivery Service

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21
Q

Recover the check and means of payment.

A

Handling Bills and Final Settlement

22
Q

When assisting the guest, ensure ladies first.

A

Guest Departure and Fond Farewell

23
Q

Table Setting are adjusted to the number of guests.

A

Greeting and seating the guest

24
Q

Offer Recommendation

A

Order Taking Service

25
Offer to pour beverage
Order Delivery Service
26
Thank the guest and process quickly.
Handling Bills and Final Settlement
27
Always says "Hope to see you again."
Guest Departure and Fond Farewell
28
Always repeat the guest order.
Order Taking Service
29
Leave the table by saying: "Is there anything I can assist you at the moment?"
Order Delivery Service
30
Payment should be done in 4-5 minutes.
Handling Bills and Final Settlement
31
Help Customers leave their table.
Guest Departure and Fond Farewell
32
The largest department on board comprising of various are working together to cater guest's food and beverage needs.
Food and Beverage Service
33
This is a common family service in specialty restaurants where customers spend more time on premise.
Family Service
34
The accompanies served with the food, color, and the presentation are determined in the kitchen.
American Service
35
It is expensive and elaborate service commonly used in fine dining restaurants.
Frech Service
36
Cooked from the kitchen is taken to the Gueridon trolly for cooking it completely.
Gueridon Service
37
The waiter brings food on platters, show to the host, and then places the platters on the table.
English Service
38
The food is presented on silver platters and casseroles.
Silver Service
39
It is identical to the cart French Service barring the servers place the food on the platters and serve it from the left side.
Russian Service
40
The process of preparing, presenting and serving of food and beverages to customers.
Food and Beverage Service
41
The guests enter the dining area, collect their plates, and go to buffet counters and help themselves.
Assisted Service
42
The guests get plates from the stack and goes to buffet counter where food is kept in large casseroles and platters with burners.
Buffet Service
43
The food plates are then brought to the guest.
Plate Service
44
The food is taken in platters and casseroles and kept on the table of guests near their plates.
Frech Service
45
The partial cooking is done beside the guest table for achieving a particular appearance and aroma of food, and for exhibiting showmanship.
Gueridon Service
46
At the time of serving, the waiter picks the platter from the hot pale and presents it to the hose for approval and serves each guest using a service spoon and fork.
Silver Service
47
The guests may partially get service at the table or replenish their own plates themselves.
Assisted Service
48
The guests can serve themselves or can request the server behind the buffet table serve.
Buffet Service
49
SOP means?
Standard Operating Procedure
50
7 SOP (Standard Operating Procedure)
1. Greeting and Seating the Guest 2. Menu Presentation Service 3. Order Taking Service 4. Pont of Sale key in procedure 5. Order Delivery Service 6. Handling Bills and Final Settlement 7. Guests Departure and Fond Farewell
51
Served on the left side
Banquet
52
Served on the right side
Cart French Service

H.E (6 decks)

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