[WEEK 3 - FBS] Serve Food Orders and Assist The Diners.pptx

FBS serve food orders and assist

1. ICE BREAKER GAME ARRANGE ME!

2. RICEVES 1 SERVICE

3. DUCERE 2 RECUED

4. FUBFET 3 BUFFET

5. RIDENS 4 DINERS

6. COROTOLP 5 PROTOCOL

7. SISAST 6 ASSIST

8. MARANICE 7 AMERICAN

9. TILESNUS 8 UTENSILS

10. VERY GOOD CHILDREN!

11. Provide Food Services to Guests Lesson 4 and Beverages

12. LO1. Serve food orders 1.1. Serve food orders in accordance with the enterprise serving style standard 1.2. Monitor sequence of service and meal delivery in accordance with enterprise procedures LO2. Assist the diners 2.1 Conduct “ 3-minute check ” for guest’s satisfaction 2.2 Treat children and guest with special needs with extra attention and care LEARNING OBJECTIVES:

13. SERVE FOOD ORDERS Learning Outcome 1

14. SERVICE It is a term that is used to describe the manner and method by which food is served to guests in food service operations.

15. TYPES OF A SERVICE

16. FRENCH SERVICE It is a formal type of service originated from European nobility and presently enjoyed by a few who can afford the time and expenses of meals served in this manner.

17. FRENCH SERVICE FRENCH SERVICE EMPLOYEES: a. Two waiters cooking together to serve the meal Chef De Rang (for experienced waiter) Commis de Rang (assistant) b. a captain waiter to seat guests c. a wine steward to serve wine

18. FRENCH SERVICE FEATURES It signifies luxury and is distinguished by the fact that the food is cooked or completed at a side table in front of the guest. The food is carefully brought from the kitchen to the dining room on heavy silver platters arranged and garnished suitably and placed on a rolling cart or trolley called Gueridon . A small stove called recued is used to keep the food warm. The food is completed by cooking, deboning, slicing, and garnishing as necessary and serve to the guest. The food is first presented to the host by viewing, then to his guest of honor.

19. FRENCH SERVICE FEATURES All food is served and cleared from the right side of the guest except for butter, bread, and salad, which should be placed to the left side of the guest. If a party is of outstanding guest, salads are usually mixed or prepared at the salad table or on a salad cart by the captain waiter who makes the ritual on it. Assorted pastries are presented on a large tray or from a cart with a glass cover or drawer.

20. FRENCH SERVICE FEATURES The service requires side tables and carts to perform it correctly. Soiled dishes are cleared only when all guests have completed their meals. Finger bowls of warm water with rose petals, or lemon slice in them, are served with all finger foods, such as chicken and lobsters and at the end of the meal. The bowl is placed on a doily on a small plate called an under liner and place with a clean napkin in front of the guest.

21. FRENCH SERVICE FINGER BOWL It is served with courses mentioned above.

22. RUSSIAN SERVICE E very food item is brought into the dining room, not on a plate as American Service, but on silver platter from which it is served by the waiter to the guests’ plates, which have been previously placed before the guests. It is a combination of French and American service

23. RUSSIAN SERVICE FEATURES It is very formal and elegant. The guest is given considerable personal attention. It employs the use of heavy service ware. Table setting is identical to French set-up. Only one waiter is needed to serve the meal. The food is fully prepared and pre-cut in the kitchen. Chafing dishes must be used for some food with direct plating of other.

24. RUSSIAN SERVICE FEATURES Soups are sometimes served from soup tureens but in most cases, soup dishes or cups are readily filled in the kitchen then placed before the guest. The waiter picks up the platters of food and heated plates from the kitchen and carries them to the dining room on a large tray, which he places on a side stand. The hot plates are set in before the guest from the right side of the guest with the waiter’s right hand. The food is served directly from the silver platter from the left side of the hand picking or dishing out the food to the hot plate of the guest.

25. RUSSIAN SERVICE FEATURES The waiter continues serving counterclockwise around the table and then returns the un-served food to the kitchen. Side salads are usually plated in the pantry. Finger bowls and napkins are served with the meal. Hot rolls are offered from a cart or large basket. Soiled dishes are cleaned when all guests have completed their meal.

26. AMERICAN SERVICE It is characterized by portioning all the food on a dinner plate in the kitchen, strict attention must be observed in the equality and uniformity in the plate presentation. Is less formal than French, Russian, or English and is the most prevalent style in restaurants.

27. AMERICAN SERVICE FEATURES Food is dished up on plates in the kitchen and placed before the customer who may want coffee served with the meals. Except for salad, and bread and butter, most of the food is placed on plate. Only one waiter serves the meal. Food is served from the left of the guest, beverage from the right and soiled dishes are cleared from the right. This service is fast, inexpensive, and can be readily learned by non-professional waiters with a minimum of training.

28. AMERICAN SERVICE FEATURES In setting up the table for an American Service, place: A “silencer” cloth (piece of felt or foam rubber) on the bare table A sugar bowl, salt pepper shakers and normally an ashtray on the table for each two guests. For tables of more than six, service for every three persons may be sufficient. Some restaurants put a “top cloth” over the table cloth and change only the tope when the guest leaves. Finally, place the “covers” on the table. This is each guest’s plate, silverware, glass and serviette.

29. BUFFET SERVICE It is a type of service in which guest select their meal from an attractive arrangement of food on long serving tables. The guests either serve themselves, or the dishes are ladled to their plates by the chef’s standing behind the buffet tables. It usually combines both types: the guests select and get their own relish, salad, and vegetables then the meat is carved to the guest by the chefs.

30. BANQUET SERVICE It is originated from the need to serve a group of people getting together to celebrate a special occasion or honor special guests at an event.

31. BANQUET SERVICE FEATURES Normally used by hotels, resorts, country clubs, casinos, and restaurants with conference rooms available for meetings or big events and gatherings. The menu, number of guests, time of service, and number of covers are pre-set making this service easier to organize and schedule. Offers a full and elaborate menu, providing a variety of choices to the guests. More area per person and more equipment are required.

32. BANQUET SERVICE FEATURES Needs less personal attention or service as the table settings are already prepared for guests to serve themselves. The waiters generally follow American table settings when fixing up the tables, but this could be modified according to the menu. Presentation of check or collection of payment is not required at the end of the meal as the banquet is paid for in advance.

33. FAMILY-STYLE SERVICE A ll necessary preparations are completed in the kitchen and are then served in large bowls and on big serving dishes with attractive garnishing. Considered an informal version of the American service.

34. FAMILY - STYLE SERVICE FEATURES It does not require any special skills. Usually, the guests serve themselves making the service faster. Sometimes, servers help assist in passing dishes especially if they are quite heavy, or if there are several guests served. If the service employs an all-you-can-eat feature, then servers must continue to fill serving containers as requested. When the guests are finished eating, the server clear the soiled dishes from the table.

35. GUERIDON SERVICE I t utilizes a Gueridon trolley or cart, equipped with gas burners to bring and cook the food to the dining area. The dish is partially cooked and prepared in the kitchen, then completed at the side of the guest table. It is also known as cart or trolley service.

36. GUERIDON SERVICE FEATURES It requires skilled and experienced staff who knows how to fillet, carve, and flambe food. They undergo an extensive training program to ensure their expertise. Though there may be a shortage in kitchen staff, hiring more servers may compensate for this. A special Gueridon menu is prepared for the guests to choose from. It is considered a sophisticated service which provides much personal attention to guests.

37. GUERIDON SERVICE FEATURES A low turnover is seen in the pricier Gueridon menu items, though with high expenditures due to the equipment used. Due to the more personalized service, the coverage of a service person is only around 18 to 20 sq. feet, thus more servers are needed, especially in a bigger establishment. In Gueridon service, an extensive training program is organized to train the employees since experienced and expert servers are required.

38. APPROPRIATE UTENSILS & EQUIPMENT

39. PURPOSE CHINAWARE FLATWARE HOLLOWWARE Fish Plate Plate under liner Fish knife and fork for appetizer Escargot cocktail fork for sea foods cocktail Supreme bowl for seafood cocktail Show plate as under liner 2. for soup Soup bowl with under liner Soup spoon Soup tureen if soup is served Russian style 3. for salad Wooden or crystal salad bowl with under liner Monkey dish for side salad Salad knife and fork Wooden or crystal salad bowl containers   1. For serving appetizers

40. 4. for main course Dinner plate Cereal bowls for cereals Sizzling plates for sizzling dishes Oval plates Dinner knife and fork Steak knife Serving spoon and fork   Platters for serving Family Russian Style Escoopier – for vegetables Sauce boat as container for sauces Chafing dishes- container for hot dishes in buffet 5. for serving bread Bread plate Bread knife or butter spreader   Bread basket and bread tong 6. for coffee or tea Cups and saucers Teaspoon   Coffee/tea pot Sugar and cream containers

41. SERVICE GUIDELINES

42. SERVICE GUIDELINES Although style of table service can range from those used in elegant, formal dining to those appropriate to relax, casual meals, customers are always entitled with courteous and knowledgeable service from servers who take pride in their work.

43. PROTOCOLS

44. PROTOCOLS 1. The guest of honor, if there is one, is served first, and the host last. 2. Serve children, women, and men, in that order. 3. Serve clear beverages and food from the guest’s right side (except under Russian/English - silver service). 4. Clear soiled dishes from the guest’s right side. 5. Carry flatware on a serviette or an STP (Standard Transport Plate). 6. Carry glassware on a beverage tray.

45. PROTOCOLS 7. Do not reuse flatware for a subsequent course. 8. Wait until everyone at the table has finished a course before clearing. 9. Do not reach across a guest if you can approach from the other side. 10. Do not touch a guest and do allow a guest to touch you. 11. Try not to interrupt guests who are engaged in conversation. 12. Serve and clear with the hand farthest from the guest.

46. GUIDELINES ON ETIQUETTE

47. GUIDELINES ON ETIQUETTE Carry plates and drinks so that your fingers are well away from the food or rim of the glass. Never rush the guest by bringing the courses to the table too quickly. Position the plate of food in front of the guest as the chef intended. Try to anticipate your guest’s request rather than simply responding to them.

48. GUIDELINES ON ETIQUETTE Take the time to groom the table before serving each course. Serve each guest in a timely manner so that he or she does not have to make repeated request for service. Take note of any physical limitations or characteristic preferences such as left-handedness, in order to make the necessary adjustments.

49. ADJUSTING FLATWARES

50. ADJUSTING FLATWARES Remove flatware after each course is cleared and replace any that is missing or has been used. Clean flatware should be carried on a serviette or STP (Standard Transport Plate).

51. SERVING FOOD

52. SERVING FOOD Place the plates in front of the customer with the right hand while the stack of other plated food is held by the left hand behind the customer’s chair. If there is an accident, the plates held in the left hand will go onto the floor rather than over the customer. Plated food should be placed uniformly so that the food items are consistently in the same position for all customers. In case there is a logo name of establishments on the plate, place at the 12 o’clock position and the meat is set on the plate at 6 o’clock.

53. SERVING THE FIRST COURSE Soup or Appetizer

54. SERVING THE FIRST COURSE Within 15 minutes after being seated, the guest must be served with appetizers. Server may announce the tile of appetizer as it is served at the left side of the guest. When both guests are finished, remove appetizer plates and forks. Say: May I remove these? (Hand gesture towards plate and fork) 2. Remember also to refill water goblets with iced water; unless the guest signals he/she does not want so.

55. SERVING THE FIRST COURSE 3. Soup is served within 10 minutes after the appetizer plates are cleared. Again, serve soup bowl with an under liner plate on the left side of the guest. 4. Remove the bowl with under liner at the right side of the guest. Always begin with the lady guest. 5. If the male guest finishes ahead or at the same time as with the female guest, his soup plate should be cleared first allowed by the lady guest’s soup plate.

56. SERVING THE SALAD

57. SERVING THE SALAD Serve the salad plate with an under liner in front of the guest at his/her left side. Always check if the salad fork and knife are still in place and unused. Remember to stay at the left side of the guest, using the left hand when placing an ordered item in front of the guest. Clear salad plate with under liner, together with the salad fork and knife. Position at the right side of the guest.

58. SERVING ENTR ÉE Main Course

59. SERVING THE ENTREE Clearing all dishes Clearing condiments Crumbling down Positioning dessert spoon and fork The main course should follow within 10 minutes of first or second course, whichever is the last course served. If no appetizer is served, the entrée is served within 20 minutes after the beverages are served service.

60. SERVING THE ENTREE 6. Make sure that there is a dinner fork at the left side of the guest and a dinner knife on his right side. 7. Remove first the entrée dish together with dinner fork and knife by standing at the guest’s right side. Say: May I remove your plate, sir? (motion with the right hand towards the dish)

61. ASSIST THE DINERS Learning Outcome 2

62. ASSIST THE DINERS Remember it is primarily through hearing and touch that blind people maintain awareness of what is happening around them. Seat guest with sight impairment in a relatively quiet place within the restaurant so that they can find easier to concentrate on conversation with their companions. Never overfill glasses, cups, or soup bowls. Communication may be difficult when a guest is hearing impaired. In these cases, Stand in such a position that the customer is able to see your face clearly and speak directly to the customer. Speak slowly and distinctly.

63. ASSIST THE DINERS Describe food and drink items in simple, precise, and plain language. Seat hearing impaired customers away from excessive noise, as this is very uncomfortable for customers wearing hearing aids. Read back the food and beverage order to confirm all requests. Guests with limited mobility should be given the following considerations: Place wheelchair users at tables where there is adequate space for maneuverability. Position the guest off the main corridors of customer or staff movement. Position him/her within easy access of washrooms, exits and fire exits.

64. ASSIST THE DINERS Crutches or walking sticks should be placed where they are easily accessible but do not present a risk of injury to other customers. Children also require special consideration to ensure their comfort and safety. The following guidelines apply to children up to age eight: Ask whether a booster seat or a high chair is needed. Ensure that the seats are clean and that the tray’s on high chairs are clean and sanitized. Remove any sharp objects from the table. Remove glassware from the covers of small children. Lidded plastic containers for children’s beverages are generally appreciated by parents. Talk to the children as you serve them.

65. ASSIST THE DINERS If your establishment offers children’s activities such as paper placemats and crayons, bring these to the table. If the parents approve, help children select an appropriate menu item. Serve children as quickly as possible and serve them first. After the guests depart, make sure that the area beneath the table is thoroughly swept.

66. THANK YOU FOR LISTENING!