Mise-En-Scene & Mise-En-Place.pptx

Mise-En-Scene & Mise-En-Place.pptx

1. Mise -En-Scene & Mise -En-Place

2. What is Mise -En-Scene in F&B Department? Mise -en-scene is a French term which refers to “prepare the environment and make it presentable” Food and beverage outlets should be pleasant, comfortable, safe and hygienic to ensure better environment to accept guests.  Mise -in-scene involves cleaning of service areas, tables, chairs, side the station, food trolley/cart, brushing and cleaning of the floor, vacuuming/ hoovering of carpets, doors and windows, etc. 

3. Mise -en-scene in the Restaurant includes the following such as: Open all the doors and windows to let in fresh air. Switch on all lights to check for fused bulbs. Turn on the AC and set the correct standard temperature. Brush or vacuum the carpet i.e., if housekeeping has not done so earlier. Check and clean all the furniture for their serviceability. Remove all unserviceable items to the maintenance department and prepare maintenance orders . Exchange dirty linens. Table cloths and mats are laid on the table Old flowers are removed and replaced with the fresh flowers.

4. What is Mise -En-Place in F&B Department? Mise -en-place means "putting in place". It is a French term used for preparing a restaurant for smooth service. The server has to ensure that his station is adequately equipped with the serviceware for service. A station is the allocated set of tables assigned to a team of servers headed by a captain or supervisor . The daily duties might be stated as follows:

5. Mise -en-scene in the Restaurant includes the following such as: SILVER Collection of cutlery, flatware and hollowware from the silver room. Polishing and sorting out of various cutleries for the service with the required quantities.  Daily cleaning of cutleries, flatwares , hollowwares as per the daily rota . Daily cleaning of ashtrays, carving trolley etc.

6. CROCKERY Checking and polishing of side plates and make ready for lay-up. Checking and polishing of crockery for hotplate according to menu and service requirements. Preparation of service plates/flats for sideboards . SIDE BOARD Place all the cutleries in the proper boxes of the sideboard. Place all the crockeries in the appropriate place of the sideboard. Place the service salvers & finger bowls in the sideboard. Place soup & sauce ladels , bread baskets and butter dish. Check for check pad, service cloths and menu cards. Polishing and refilling of oil-vinegar stand, sugar basins, cruet set & pepper mills. Ketchup, French & English mustard, W. Sauce etc should be there.

7. Table setup Placing the cover on table according to the meal period. Folded napkins are placed on the table. Various napkin folding style includes