ASSIST THE DINERS AND PERFORM BANQUET OR CATERING SERVICES.pptx

3rd Quarter Week 4 lesson in TLE-FBS Specialization

1. ASSIST THE DINERS WEEK 4

2. The following skills and knowledge of this lesson are the following: • Attend to anticipated additional request and needs of the request. • Offer and serve additional food and beverage at the appropriate time. • Provide necessary condiments and appropriate tableware based on the food order. • Recognize and follow up delays or deficiencies in service promptly based on enterprise policy • Conduct 3 minute check for guest satisfaction • Treat children and guest with special needs with extra attention and care

3. What’s In a) Give 2 example of type of services? b) Site benefits and challenges on each type?

4. Assisting Guest with Special Needs -It is imperative that food service establishments strive to make all guests feel welcome and comfortable. Serving guest with the special needs such as children and persons with disabilities is just as important.

5. Discussion(What is It?) Service is a used-term to describe the method and manner by which food is served to the guests in food service. It is imperative that food service establishments strive to make all guests feel welcome and comfortable. Serving guest with the special needs such as children and persons with disabilities is just as important Changing Ashtrays Another duty of the server is changing ashtrays in the establishments smoking section. Do not wait for the cigarette butts to accumulate before changing an ashtrays. To make sure that ashes do not fly into guests food or beverages, invert a clean ashtray and hold it over the soiled one. Dispose the contents of the dirty ashtray safety ,and then place the clean ashtray on the table  

6. Discussion(What is It?)   Customers Falling   Sometimes there are unfortunate situation such as customers getting ill while being serve in the restaurant. If this occurs, servers and persons in authority should take immediate action. -As soon as it is noticed that a guests is not feeling well while in the restaurant, a person in authority either the captain waiter or restaurant manager should immediately be informed.

7. Answer thoroughly. Write it on your answer sheet. Question: If a customer is a regular customer and a smoker, in what area of the restaurant will you seat him/her and what is the best thing to offer him first except from water?

8. What Have You Learned In 4-5 sentences state what you’ve learned from this lesson.

9. What Can I Do? TRUE OR FALSE: Read the statement below. Write T if the statement is correct and F if the statement is incorrect. True or False: Read the statement below; write T if the statement is correct and F if the statement is incorrect. _______ 1. Seat hearing impaired customers away from excessive noise. _______ 2. Never overfill glasses, cups, or soup bowl. _______ 3. Guests with limited mobility should be placed in any access of washrooms, and exits. _______ 4. If the customer has children, ask if they need a high chair. _______ 5. If the customer has left, make sure that the area is clean .

10. Perform Banquet or Catering Services

11. The following skills and knowledge shall be the focus of this lesson. • Prepare and check service ware for completeness ahead of time • Set up tables and chairs in accordance with the event requirements • Serve food according to general service principles • Handle food based on food safety procedure • Ensure coordinated service of meal courses • Keep assigned areas clean in accordance with enterprise procedure • Clear tables and bring soiled dishes for dishwashing after the event or function • Note and monitor number of guest being served

12. Banquet Catering Food Service A banquet is a large public meal or feast with main course and dessert. It is usually done for big events and occasions such as charitable event ,ceremony and big celebration held in conference room, resort and big restaurant

13. Discussion (What is it?) Table Setting Procedures The Food and Beverage Service Attendants (FBSA) or waiters generally follow American settings in a banquet service. However, the table setting may be modified according to the menu. French, Russian, or buffet service is typically used at a banquet. The head table is usually served first and then the rest of the tables. Water and coffee are replenished throughout the event. After the completion of meal, the table should be cleared as per standard since guests may remain seated for entertainment after dinner. Banquet service does not require to present a check or collect payment at the end of the meal as the banquet is paid for in advance.

14. Decorum on Banquet Floor • Equipment Care – Carelessness and damage could result in a decrease in the number of available equipment. All equipment must be kept spotlessly clean at all times and in good working condition.   • Cleanliness and Sanitation – All banquet and catering service personnel should, consistently practice a Clean-As-You-Go Policy. • Guest Relations and Requests – Whenever appropriate, the restaurant staff should greet guests by their names in formal and polite manner. • Celebrities and VIP’s – Ensure that celebrities and VIP guests are not disturbed by any autograph seekers, reporters, or photographers.

15. Menu Preparation and Banquet Service Preparation of the menu presentation is a part of a server’s general responsibility and, more importantly, will help you feel more comfortable when describing menu selections to the guests. Major ingredients, the main item of the course, sauces, accompaniments and garnishes should be explained.

16. Performance Task Role play the given situation below: Your sister Daphne will celebrate her 18th birthday. Your mother planned to hold a party in your garden. As a high school student taking TLE-Food and Beverage Services, you were tasked by your mother to manage the set-up of the tables for banquet service during the said party. You want to make the occasion successful so you decided to ask help from your classmates who also have knowledge and skills in catering service.

17. Performance Task Rubric Criteria Assessment   Total Excellent (5 points) Very Satisfactory (3 points) Satisfactory (2 points) Needs Improve ment (1 point) Service ware are prepared and checked for completeness ahead of time           Tables and chairs are set up in accordance with the events requirements           Food is served according to general service principles           Food is handles based on food safety procedures           Coordinated service of meal courses is ensured           Assigned areas are kept clean in accordance with enterprise procedures           Tables are cleared and soiled dishes prepared to be brought for dishwashing after the event or function          

18. Are There Any Questions

19. Thank You