Week 002

Liaising between Kitchen

and Service Areas
Week 002: Liaising between Kitchen and Service Areas

At the end of the chapter, the student should be able to:

1. Identify the work flow structure within the food and beverage location

2. Identify the quality of food and service wares to be provided

3. Identify and demonstrates preparation of food items for the service

4. Identify and demonstrate efficient pick up food items

5. Identify, compare and contrast the different types of food transfer and placement
Week 002: Liaising between Kitchen and Service Areas

Work flow structure within the food and beverage service location
The operations in the food and beverage (or food service) industry are involved with the
provision and supply of food and beverage for immediate consumption of the guests.

These include the

1) Food Production

2) Beverage Provision

3) Food and Beverage

Service
Figure 2.1. The Food and Beverage Operation (redrawn from Cousins et al., 2014)
Week 002: Liaising between Kitchen and Service Areas

Work flow structure within the food and beverage service location

The lay-out of the establishment involved

with the food and beverage industry allows
preparation, presentation and service in an
optimum way with high productivity.

The Food and Beverage Operation Establishment Lay-out

(redrawn from Cousins et al., 2014)
Week 002: Liaising between Kitchen and Service Areas

Work flow structure within the food and beverage service location

The Food and Beverage Services consist of

two separate subsystems. These are the
service sequence and customer process.

Outline of the linkage between the different operating

systems within a food service operation (redrawn from
Cousins et al., 2014).
Week 002: Liaising between Kitchen and Service Areas

Work flow structure within the food and beverage service location

The establishment has different sections and

are the following:

Kitchen
Store
Pantry
Restroom
http://www.davidbouley.com/new-kitchen-design/
Week 002: Liaising between Kitchen and Service Areas
Quality of Food and Service Wares
Factors that may influence the needs and
expectations of the guest:

1)Ambiance, including the welcome and

decorations, of the establishment

2)Speed and level of efficiency of the service

3)Location and arrangements of the table

4)Presentation and cleanliness of the menu

and drink lists http://mediterraneotanzania.com/blog/

5)Taking of orders
Week 002: Liaising between Kitchen and Service Areas
Quality of Food and Service Wares
6)Availability of the dishes and items

7)Quality of food and beverage

8)Courteousness of the staff

9)Obtrusiveness and attentiveness of the staff http://www.carnmarth.com/carnmarth-hotel-latest-news/top-quality-food-and-drink/

10)Handling of complaints

11)Presenting and receiving the bill

12)Attentiveness towards the guest at their

departure
Week 002: Liaising between Kitchen and Service Areas

Checking the quality of food

Pointers to be considered during preparation
and service of the food items are:

Doneness

Cooking method

Condiments

Toppings

Side dishes or accompaniments

Size https://countryrecipebook.com/steak-doneness-chart/
Week 002: Liaising between Kitchen and Service Areas

Checking the quality of the service wares

Service wares must be handled with care
and cleanliness.

Glasswares should be clean, polished and

free from chips and cracks.

Crockeries should be clean, polished and

free from chips and cracks.

Cutleries should also be clean and polished.

https://www.aliexpress.com/cheap/cheap-abc-ware.html
Week 002: Liaising between Kitchen and Service Areas
Safety in food service
Standard procedures must be implemented to
ensure prevention of accidents, maintain
safety and provide safety education both for
the guest and the staffs.

1)Ensure and secure the safety of physical

structures and equipment in the food
service

2)Prevent and wipe slippery floors caused by

spillage of liquids from receptacles or
containers

https://www.webstaurantstore.com/article/85/restaurant-safety-
tips.html
Week 002: Liaising between Kitchen and Service Areas

Safety in food service

3)Maintain orderliness at all times. Things
must have and be on proper places

4)Conform with fire and disaster prevention

and safety regulations and laws

5)Train workers on safe work practice

https://www.webstaurantstore.com/article/85/restaurant-safety-tips.html
Week 002: Liaising between Kitchen and Service Areas

Readiness of Items for Service

Clear and correct manner of communication
in the service is important. It allows smooth
service work flow with the guest and co-
employees in handling the food items.

Verbal communication refers to spoken

words and ideas.

Nonverbal communication refers to

unspoken thoughts and ideas.
https://redeapp.com/2015/01/27/4-tips-to-address-yelp-reviews-and-to-connect-with-
restaurant-employees/
Week 002: Liaising between Kitchen and Service Areas

Efficient Pickup of Food items

In the food and beverage establishment,
efficient pickup and service of food and
beverage involves the following steps

1)The server takes the order from the guests

2)The server brings the order to the cashier

3)The cashier hands the order to the kitchen

4)The dish is prepared to be served https://www.thebalance.com/restaurant-and-food-service-skills-2062470

5)The server waits by the kitchen for ready

dishes
Week 002: Liaising between Kitchen and Service Areas

Efficient Pickup of Food items

Continuation:

6)The server picks up the dish from the

kitchen

7)The dish is served to the guest

8)The guest consumes the food

9)The guest calls for attention

https://www.thebalance.com/restaurant-and-food-service-skills-2062470
10)The server arrives
Week 002: Liaising between Kitchen and Service Areas

Efficient Pickup of Food items

Continuation:

11) The guest asks for the bill

12) The server gets the bill from the cashier

13) The server goes back to the guest

14) The guest pay the bill http://www.ncr.com.tr/hospitality/international/products/hardware/index.html

15) The server goes back to the cashier to

turn over the payment
Week 002: Liaising between Kitchen and Service Areas

Efficient Pickup of Food items

Continuation:

16)The server goes back to the guest to give

the change and copy of the invoice

17)The guest leaves the restaurant

http://www.hospitality-school.com/how-present-
bill-guest-restaurant
Week 002: Liaising between Kitchen and Service Areas

Food Transfer and Placement

Preparing the Dining Room

Mise-en-scence refers to all activities

involved in the preparation of a hygienic and
pleasant area.

Mise en place.refers to all activities in putting

things in place for the smooth food and
beverage service.

http://www.miseonline.com/
Week 002: Liaising between Kitchen and Service Areas

Food Transfer and Placement

Type of Service

There are different styles how food and

beverage are served to the guest.

1) Table service (Plate Service and Silver

Service)

The order of the guests is served at a laid

table. https://oficinadirectablog.com/empleos-demandados-navidad/
Week 002: Liaising between Kitchen and Service Areas

Food Transfer and Placement

Type of Service (Continuation)

2) Assisted service (Buffet Service)

Part of the ordered meal of the customer is

served at the table and part is obtained from
the display or buffet through self-service.
Week 002: Liaising between Kitchen and Service Areas

Food Transfer and Placement

Type of Service (Continuation)

3) Self-service (Cafeteria)

The guest obtains his/ her order from a buffet

or counter on his/ her own.

https://www.tutorialspoint.com/food_and_beverage_services/food_and_beverage_
services_types_of_service.htm
Week 002: Liaising between Kitchen and Service Areas

Food Transfer and Placement

Type of Service (Continuation)

4) Single-point service (Food court and

Vending)

The guest orders, pays and receives the food

and beverage at a counter, bar fast-food
operation or vending machine.

http://popupcity.net/robots-save-declining-high-streets/
Week 002: Liaising between Kitchen and Service Areas

Food Transfer and Placement

Type of Service (Continuation)

5) Specialized or in-situ service (Tray Service

and trolley service)

Food and beverage are brought and taken to

the guest.

Trolley Service (Lillicarp et al., 2010)

Week 002: Liaising between Kitchen and Service Areas

Glossary
Bill: a printed record of the amount of ordered food and beverage provided to the
guest

Buffet: a type of Assisted Service where guest serve themselves from the obtaining of
the cutlery to obtaining the food

Cashier: a person who handles the payment and receipt in a food and beverage
establishment

Condiments: it includes the spices, sauce, and other food preparation used to
enhance the flavor and complement the dish
Week 002: Liaising between Kitchen and Service Areas

Glossary
Cockery: it includes the plates, dishes, cups and similar items usuall made of glass,
earthenware or china clay.

Cutlery: it includes the knives, forks and spoons for eating or serving food

Server: a person who provides service to the guest at their tables in a food and
beverage establishment

Work flow: a series of steps that makes up a work process

Week 002: Liaising between Kitchen and Service Areas

References and Supplementary Materials

Cousins, J., Foskett, D. & Pennington, A. (2011). Food and Beverage Management.
London, UK: Godfellow Publishers Ltd.

Cousins, J., Lillicarp, D., Weekes, S. (2014). Food and Beverage Service. London:
UK. Hodder Education.

Lillicrap, D. & Cousins, J. (2010). Food and Beverage Services. London, UK: Hodder
Education.

Morano-Sulla, Ross Ann; 2016; TLE-TVL Food and Beverage Services; Quezon City:
Phoenix Publishing House Incorporated.

Tutorials Point (I) Pvt. Ltd. Food and Beverage Services (2016). India: Tutorials Point.