FBS LESSON 1 TAKE TABLE RESERVATION.pptx

HOW TO TAKE TABLE RESERVATION

1. Lesson 1 prepare the dining room/restaurant area for service 01. Learning outcome 1.1 take table reservations

2. 02. What are the necessary skills that need to be developed to effectively take table reservations?

3. 02. Answer inquiries promptly, clearly, and accurately Ask pertinent questions to complete the details of the reservations Accurately record reservation data on forms based on establishment standards

4. 02. Confirm details of the reservations with the customer Provide additional information about the food service establishments

5. 02. Foodservice Systems

6. 02. 1. Conventional Foodservice System - the most common of all the systems in foodservice. - Ingredients are assembled and food/dish is produced onsite.

7. 02. In what types of establishments is the conventional foodservice system commonly used? - Usually used in cafeterias, restaurants, small hospitals, and school canteens.

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9. 02. 2. Centralized ( Commisary ) Foodservice System - Also known as central kitchen or food factory. - Food is prepared in one place then transported to satellite kitchen.

10. 02. - Most effective when mass production is required such as the airline industry . In what types of establishments is the centralized ( commisary ) foodservice system commonly used?

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12. 02. 3. Ready-Prepared Foodservice System - The food is produced on site, it is usually chilled or frozen then reheated and served to customers on site.

13. 02. - The production can be scheduled anytime since the food is just stored either frozen or chilled onsite and readily available to the customers.

14. 02. - Usually used by hospitals and prisons. In what types of establishments is Ready-Prepared foodservice system commonly used?

15. 02. - The production can be scheduled anytime since the food is just stored either frozen or chilled onsite and readily available to the customers.

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17. 02. 4. Assembly-Serve Foodservice System - Food is purchased then stored either chilled or frozen for later use. Then it will be portioned and reheated and served to the customers .

18. 02. - It is usually used by in-flight caterers.

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