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FBS Presentation
FBS Presentation
SERVICES NCII
3 COMPETENCIES
BASIC COMPETENCIES
COMMON COMPETENCIES
CORE COMPETENCIES
BASIC COMPETENCIES
1. A la carte is the type of menu that the foods are individually priced.
3. A prix-fixe menu is the type of menu that offers several courses for one
fixed price. It is expensive but it offers a lot of foods.
4. Cycle Menu is a set of dishes or menu items that is different for each
day during a cycle and repeats. These menus are found in schools
cafeterias, hospitals and other institutional facilities.
5. Table d'hôtel this is the type of menu the foods has a set price.
A LA CARTE
STATIC MENU
PRIX-FIXE MENU
CYCLE MENU
TABLE D’HOTE
COMMON QUESTION DURING ORAL QUESTIONING
Meal function/Types of
Meal
Breakfast
AM Snack
Brunch (Breakfast & Lunch)
Lunch
PM Snack
Dinner
Sequence of food/meal
Appetizer
Soup
Salad
Main Course
Dessert
Beverage
Needed information from the
guest during reservation
Name
Address
Reservation History
Contact Number
Number of Guest
Special request/instructions
Preferred date
Handling Guest
Complain
Listen
Apologize
Acknowledge the problem
Restate the problem
Give solution or actions
Follow up/Checking satisfaction
Thanking the guest
Documenting
What will you do upon entering of the room of the
guest?
Cash
Credit Card
Charge on Account
What is the difference between
‘A la carte’ and ‘Table d’ hote’
menu?
Showplate (14”-12”)
Dinner Plate (10”-12”)
Fish Plate (9”)
Salad Plate (8.5”)
Dessert Plate (6”)
Appetizer Plate (8”)
Bouillon Cup and Saucer
Bread and Butter Plater
Example of
Flatwares
Dinner knife
Fish knife
Salad knife
Oyster fork
Soup spoon
Dinner fork
Fish fork
Salad fork
Dessert spoon
Dessert fork
Butter Spreader
Teaspoon
Example of
Glassware:
Water Goblet
Red wine
White wine
Champagne Flute
SEQUENCE IN TABLE
SERVICE