LIAISE BETWEEN

KITCHEN AND DINING

AREA
 LIAISE BETWEEN KITCHEN AND
DINING AREA
Liaise- defined to establish a working relationship. To cooperate on a mutual
concern.
Food Service Industry - Coordination between the kitchen and dining
area is vital.
- During busy Periods
- Large demand on a certain menu
Service Food Attendant- Advise guests about the specific time, food will be
ready.
TAKING AND PLACING FOOD ORDERS
- Write down orders to ensure quality service
- Submit a copy of the order slop to the kitchen
- Order slip must be legibly written
- In case of using another signals kitchen staff must be familiar
- Depend on the standard procedure of the establishment
- Preprinted forms to be ticked, other uses blank docket.
- Food and Beverage Service Attendant (FBSA) must have knowledge on
using docket system
 MAIN TYPES OF DOCKET SYSTEM
1. Triplicate Docket System- Traditional Manual System use in medium and large sized
hotels and restaurant.
- Food and drinks must be clearly written in same language in
the menu
- Use only agreed abbreviation
It must Contain:
- Table Number - Waiter’s Signature
- Number of Covers
-Date
- The head waiter or supervisor must authorize cancellation of
the docket.
- More than one docket is needed for a meal.
- Dessert requires a second or supplement.
- Accident with the dish, the docket is written in repeat order
headed “accident”
- Wrong dish should be returned headed “Return”.
2. Duplicate Docket System- Use in small, informal restaurants. Uses two
copies of a docket.
Contain the following information:
- Serial number of docket pad - Time order is placed -Date
- Table number - Waiter’s code number identification
- Billing purposes
- Forwarded to the cashier for the guest bill
- Waiters ensure items are entered on the bill
- Jotter pad is commonly used to take orders.
3. Electronic Billing Machine- use in some establishment where waiters,
rather than cashiers, prepares the bill with accuracy and speed.
- Electronic Pad Created Tool for DSRS.
- Mobile application works with cloud based.
- Electronic Pad communicates with the entrée.
- Tablet have internet access to create orders.
- Waiter must insert their key into the correct position.
 HOW TO USE ELECTRONIC BILLING
MACHINE
- Place waiters key in correct looking position
- Place docket in the machine
- Press buttons to price dishes
- Press food/beverage button, money was received
- Press identity key
- Docket will print out
4. Computerized Systems- Use in large restaurants and chain. Orders may
be “Over-the-Counter” sales or saved to allocated tables.
Points of Sale (PoS) System- Points of Sale (PoS) System is a replacement
for the traditional.
Point of Sale (PoS) Equipment- Computer based order entry technology.
 POINT OF SALES (POS) CAPABILITIES

- Act as a cashier register as well as a computer - Daily Check averages for workers
- Calculate cash for every order - Track items sold
- Record method payment - Record information on report customers.
- Keep track of the cash in drawer
- Create hourly and daily reports
- Employees in and out
- Calculate labor and payroll method
 EMPLOYEES USE POS SYSTEM
- Enter name or user code
- Begin a new order or check entering food items
- Wait POS sends all order information
- Kitchen or bar staff read order, waiter serve to the customer
- Order relayed to the kitchen. Waiter adjust cutlery and service equipment
- Quick-Service equipment, employee read the total charge on POS display
 BASIC PROCESS FOR ADJUSTING COVERS

- Use food orders as guide to collect cutlery and
service equipment required by each guest.
- Check service equipment
- Place cutlery on folded napkins in small tray
- Cutlery should never be handled by the eating end - Transfer and place these on guest’s table
- Stand between each customer, adjust cutlery
nearest to you
- Remove unnecessary cutlery
- Place any special equipment
- Adjust covers of each guest
- Lastly, waiter must identify additional
items
- Relay information in clear and concise
manner
 SEVERAL THINGS MUST BE CHECKED

- Food must be well presented

- Food must be served at the correct temperature
- Food must be served exactly on the order