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food anf bev module 3
food anf bev module 3
Beverage Orders
Lesson 1 – Welcome and Greet Guests
Welcoming and Greeting Guests Procedure
1. Acknowledge guests as soon as they arrived at the restaurant. When the
guests arrive, open the door. Walk towards the guests, make a pleasant
eye contact, and welcome them with an appropriate greetings. If it
happens that you are busy with another guests, acknowledge the new
guest by making eye contact and say; “I’ll be right back with you.” Or
simple hand gesture or smile will do.
2. Greet guests with an appropriate welcome. Welcome guests with an
appropriate greetings according to their gender, and time of the day.
Address them with the appropriate greeting for the time of the day
3. Checking reservations.
• For the couples, assist them to the seat with the best view.
After presenting the menu, you may suggest or ask the guest
if they want to have their bread, after hearing the guests’
response, excuse yourself and tell them you’ll be back with
the bread. When serving bread, present the bread o the
guest and served it the left side hand of the guests where the
bread and butter plate is placed. Do not cross over to the
guests.
2. Russian Service
The food is arranged in a platter with enough serving for one table and it
is also known as platter service, then the waiter dishes it out from the
platter to the individual plate of the guest
one waiter for every 10-12 customer
3. French Service
This type of service involves tableside preparation
The food is usually pre cut at the kitchen, and then it is
prepared in the gueridon at the side of the guest with
showmanship.
one waiter for every 5 customer
4. Buffet Service
This is also known as Self Service because the guest have
to line up to get their food in the buffet table
one waiter for every 20-25 customers
Types of Menu
• stand on the right side of the guest, wait for the customer to call
you
• Presenting the menu
• Do suggestive Selling
• Taking the order
• Repeating the order
• Indicate the time of serving
• Place your order to the ktchen
• Plus minus technique
Lesson 4 Liaise between dining and kitchen
Types of System Use:
1. The manual system Dining order systems can vary greatly. The type used largely depends on individual
establishment’s preferences supported on matters such as:
Their previous experience with using an ordering system – including evaluation of how existing systems are
performing
The number of orders processed – bigger numbers may encourage the establishment to use an electronic system
Skills of staff and thus the supply of skilled staff – most premises dislike having to train staff.
Types of manual docket system:
Table number
Number of cover
Date
Waiters signature *any cancellation should be
countersigned by the supervisor
Duplicate docket system