FOOD AND BEVERAGES Flashcards
The service sequence which is primarily concerned with the delivery of the food and beverage to the customer.
Food and Beverage Service
Guest should be greeted and welcome with recognition.
Greeting and Seating the guest
All beverage menus should be clean and in good condition.
Menu Presentation Service
Staff should have a warm smile and polite attitude. Approach guest table withing 10 seconds whenever they need to order.
Order Taking Service
Double Check all the keyed in order before sending to kitchen.
Point of Sale Key in Procedure
Waiter reviews the order and put on the tray
Order Delivery Service
Ensure the bill is accurate. Always double check the bill before presenting it to the guest.
Handling Bills and Final Settlement
Thank the guest by name and bid farewell to all members of the party.
Guest Departure and Fond Farewell
Guest are greeted warmly.
Greeting and seating the guest
Menus must be presented to guest opened, present the menu in the guest table and open the first page.
Menu Presentation Service
Always prepare a note pad and a pen.
Order Taking Service
Barman should serve the drinks with the specific POS ticket.
Point of Sale key in Procedure
Quality check by every staff.
Order Delivery Service
The bill is presented in a company bill folder and pen, retire from the table and stay within the vicinity.
Handling Bills and Final Settlement
Help customers leave their table.
Guest departure and fond farewell
Offer choice of seating
Greeting and Seating the Guest
Always point to any recommendation or house favorites.
Menu Presentation Service
Be attentive at the guest table.
Order Taking Service
Key in order into the POS System accordingly.
Point of Sale key in Procedure
Acknowledge the guest 2 steps before approaching the table.
Order Delivery Service
Recover the check and means of payment.
Handling Bills and Final Settlement
When assisting the guest, ensure ladies first.
Guest Departure and Fond Farewell
Table Setting are adjusted to the number of guests.
Greeting and seating the guest
Offer Recommendation
Order Taking Service
Offer to pour beverage
Order Delivery Service
Thank the guest and process quickly.
Handling Bills and Final Settlement
Always says “Hope to see you again.”
Guest Departure and Fond Farewell
Always repeat the guest order.
Order Taking Service
Leave the table by saying: “Is there anything I can assist you at the moment?”
Order Delivery Service
Payment should be done in 4-5 minutes.
Handling Bills and Final Settlement
Help Customers leave their table.
Guest Departure and Fond Farewell
The largest department on board comprising of various are working together to cater guest’s food and beverage needs.
Food and Beverage Service
This is a common family service in specialty restaurants where customers spend more time on premise.
Family Service
The accompanies served with the food, color, and the presentation are determined in the kitchen.
American Service
It is expensive and elaborate service commonly used in fine dining restaurants.
Frech Service
Cooked from the kitchen is taken to the Gueridon trolly for cooking it completely.
Gueridon Service
The waiter brings food on platters, show to the host, and then places the platters on the table.
English Service
The food is presented on silver platters and casseroles.
Silver Service
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
The process of preparing, presenting and serving of food and beverages to customers.
Food and Beverage Service
The guests enter the dining area, collect their plates, and go to buffet counters and help themselves.
Assisted Service
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
The food plates are then brought to the guest.
Plate Service
The food is taken in platters and casseroles and kept on the table of guests near their plates.
Frech Service
The partial cooking is done beside the guest table for achieving a particular appearance and aroma of food, and for exhibiting showmanship.
Gueridon Service
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
The guests may partially get service at the table or replenish their own plates themselves.
Assisted Service
The guests can serve themselves or can request the server behind the buffet table serve.
Buffet Service
SOP means?
Standard Operating Procedure
7 SOP (Standard Operating Procedure)
- Greeting and Seating the Guest
- Menu Presentation Service
- Order Taking Service
- Pont of Sale key in procedure
- Order Delivery Service
- Handling Bills and Final Settlement
- Guests Departure and Fond Farewell
Served on the left side
Banquet
Served on the right side
Cart French Service
