This document lists 44 topics related to food and beverage services, including types of restaurants and staffing, food service systems, taking reservations, preparing service stations with various tableware and utensils, different styles of table settings including folding napkins, setting the ambiance and mood in the dining area through music, decorations, seating layouts, and ventilation.
This document lists 44 topics related to food and beverage services, including types of restaurants and staffing, food service systems, taking reservations, preparing service stations with various tableware and utensils, different styles of table settings including folding napkins, setting the ambiance and mood in the dining area through music, decorations, seating layouts, and ventilation.
This document lists 44 topics related to food and beverage services, including types of restaurants and staffing, food service systems, taking reservations, preparing service stations with various tableware and utensils, different styles of table settings including folding napkins, setting the ambiance and mood in the dining area through music, decorations, seating layouts, and ventilation.
This document lists 44 topics related to food and beverage services, including types of restaurants and staffing, food service systems, taking reservations, preparing service stations with various tableware and utensils, different styles of table settings including folding napkins, setting the ambiance and mood in the dining area through music, decorations, seating layouts, and ventilation.
TOPICS FOR REPORTING IN FOOD AND BEVERAGE SERVICES NC II
1. The Restaurant, Function, Types
2. Staffing and Management 3. Food Service System 4. Taking Reservation Types of Restaurant Reservations 5. Ways Reservations May Be Received 6. How to Take Table Reservations, Tips in Taking Table Reservations 7. Possible Questions of Customers When Taking Table Reservations 8. Telephone Ethics, TIPS 9. Prepare Service Stations and Equipment, DINNERWARE 10. Flatware 11. Glassware 12. Other Specialized Utensils 13. Furniture 14. Table Service Utensils, Linens, and other Restaurant Supplies 15. Cleaning, Wiping and Polishing Tableware 16. Sanitation Measures During Mis-en-place and Set-Up 17. Preparing the Service Station and Stocking the Sideboard 18. Set-Up Tables in the Dining Area, Rules in Laying Covers/ Table Set-Up 19. Rules Table Set-Up, Dinnerware 20. Rules Table Set-Up, Beverage Ware/Glassware 21. Rules Table Set-Up, Table Accessories 22. Rules Table Set-Up, Flatware 23. Type of Place Setting, Informal table set-up 24. Type of Place Setting, Formal table set-up 25. Styles of Table Set-Up 1. American Style of Table Set-up (also called Plated Service) 26. Styles of Table Set-Up 2. French Style of Table Set-up (also called Gueridon Service) 27. Styles of Table Set-Up 3. Russian Style of Table Set-up (also called Platter Service) 28. Standards of Table Setting 29. Basic Style of Table Napkin Folds 1. Banana Napkin Fold 30. Basic Style of Table Napkin Folds 2. Birds of Paradise Napkin Fold 31. Basic Style of Table Napkin Folds 3. Pyramid Napkin Fold 32. Basic Style of Table Napkin Folds 4.Candle Napkin Folding 33. Basic Style of Table Napkin Folds 5.Bishop Hat Napkin Fold 34. Basic Style of Table Napkin Folds 6. Crown Napkin Fold 35. Basic Style of Table Napkin Folds 7. Fan in the Goblet Napkin Fold 36. Basic Style of Table Napkin Folds 8. Rosebud Napkin Fold 37. Setting the Mood/Ambiance of the Dining, Setting the Right Tone 38. Setting the Mood/Ambiance of the Dining, Dining Room and Seating Layout 39. Key points to consider when preparing a floor plan are: Room Setup Styles 40. Restaurant Music 41. Set up Decoration 42. Ventilation 43. Dining Area 44. Restrooms 45. Lobby 46. Outdoor Dining Areas