5. FOOD AND BEVERAGE Preparation POWERPOINT

FOOD AND BEVERAGE PREPARATION

1. Food and Beverage Services Preparation

2. Mise –en-scene ~ the activity of preparing the environment in the FBS establishment so that the guests & the service staff find it hygienic & pleasant. Opening all windows & doors before working hours Ensuring menu cards & promotional materials are presentable Removing the furniture that needs servicing Vacuuming carpets if any Switching on all lamps to check the fused ones

3. Mise -en-place ~the activity of putting things in place

4. FBS Equipment: Serviceware Tableware Types of spoons, forks and knives Types of glassware

5. Types of Service

6. Employee Responsibilities

7. Personal Appearance Uniforms Social Media and Phone Policies Employee Policies

8. Your Property

9. Your Property’s Fact Sheet Property Policies Airport/Local Transportation Manager on Duty Use of Property Facilities Lost and Found Recycling

10. Safety Regulations

11. Security and Safety Awareness Emergencies Bloodborne Pathogens OSHA Regulations Safe Work Habits The Americans with Disabilities Act

12. Quality Guest Service

13. The Power of the Guest Story Reputation Management Teamwork and Communication with Other Departments Guest Communication Handling and Resolving Guest Requests and Complaints Escorting Guests and Giving Directions VIPs Dealing with Guests Under the Influence of Alcohol

14. Position-Specific Knowledge: Learning Objectives

15. Position-Specific Responsibilities

16. Getting to Know the Restaurant Server

17. What is a Restaurant Server? Working as a Team Kitchen Safety Health Department and Sanitary Regulations Restaurant Menus Food Preparation Terms and Timing Food and Beverage Equipment Terms

18. Pre-Meal Preparation

19. Sidestations Trays and Tubs Glassware Types and Uses Dishware Cutlery Linens Terms

20. During the Meal

21. Approach the Table Anticipate Guest Needs Serve Beverages Take Food Orders Suggestive Selling and Upselling Serve the Meal Check Back on the Table Respond to Dissatisfied Guests

22. Maintain Tables Check Stations Sell After-Dinner Items Prepare Takeout Items Present the Guest Check Settle Guest Checks Follow the Sequence of Service Alcoholic Beverages Responsible Alcohol Service Tipping Policies

23. Job Breakdowns

24. Pre-Meal Use Trays and Tubs Check Salt and Pepper Shakers and Grinders Check Sugar Caddies Check Condiments Prepare Lemons and Garnishes Set Up Bread Stations Set Up Hot Beverage Stations Set Up Espresso and Cappuccino Stations Set Up Water and Iced Tea Stations Set Up Ice Buckets Set Placemats and Tablecloths Set Place Settings Set the Center of the Table Use Linen Hampers Handle Trash Cans Set Up the Dish Breakdown Station Take Restaurant Reservations Maintain the Buffet

25. Welcome and Seat Guests Take Orders Take and Process Beverage Orders Serve Beverage Orders Serve Food Orders Check Back with Guests Serve Coffee Serve Hot Tea Serve Espresso and Cappuccino Serve Bottled Wine/Champagne/Sparkling Wine Maintain and Clear Tables Sell After-Dinner Items Prepare Takeout Orders Present Check and Process Payment During the Meal

26. Clear and Reset the Table Break Down Stations Complete End-of-Shift Duties After the Meal End-of-Shift