454848776-Liaise-Between-Kitchen-and-Dining-Area.pptx

liaise between kitchen and dining area

1. Liaise between kitchen and dining area

2. Liaise between kitchen and dining area Liaise- defined to establish a working relationship. In order 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 guest about the specific time, food will be ready.

3. Write down orders to ensure quality service Submit a copy of the order slip 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 Taking and placing food orders

4. 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 Main Types of docket system

5. Cancellation of docket must be authorized by the head waiter or supervisor. More than the one docket is needed for a meal. Dessert requires second or supplement. Accident with the dish, docket is written repeat order headed “accident” Wrong dish should be returned headed “Return”.

6. 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.

7. 3. Electronic Billing Machine- use in some establishment where waiters, rather than cashiers, prepares the bil l 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.

8. 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

9. 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 b ased order entry technology.

10. Point of sales ( pos ) capabilities Act as a cashier register as well as a computer Calculate cash for every order Record method payment Keep track of the cash in drawer Create hourly and daily reports Employees in and out Calculate labor and payroll method Daily Check averages for workers Track items sold Record information on report customers.

11. 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

12. 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 Stand between each customer, adjust cutlery nearest to you Remove unnecessary cutlery Place any special equipment Adjust covers of each guest Transfer and place these on guest’s table Lastly, waiter must identify additional items Relay information in clear and concise manner

13. 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

14. Answer the following