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SERVICE OPERATIONS
OVERVIEW OF THE RESTAURANT ORGANIZATIONS
a true restaurant
LOND’) .
2. Secondary catering facilities – the provision of food and beverages is part of another business , so basically this is an
allied or support system of the business itself
1. Serve and clear food and beverages quietly and professionally in a timely manner, and using proper serving and clearing
techniques.
2. Ensure the setting of proper silverware before the arrival of the food item.
3. Enter food orders into the electronic point of sale terminal and communicate special orders in person to the kitchen
4. Obtain drinks (front server) and food (back server), assisting other members of the team
5. Maintain good grooming and personal hygiene
6. communicate, cooperate, and coordinate actions with the team
members and all other members of the front and back of the house to
ensure professional customer service
7. Check for personal supplies:
- Corkscrew
- Retractable ballpoint pens
- Table crumber
- Note pad
- Dupe pad
3. Captain – leader of the team, ensuring that the guests receive proper
service, enjoy their meal and want to return.
Duties and Responsibilities
1. The captain must be personable, be a people person, and be able to
“read guests minds” – being at the table before they even wave their hands
to get attention.
2. The captain must know the menu in detail – the ingredients preparation,
sauces, and garnishes so as to answer all questions and sell the food better
to guests.
3. The suggestive selling of items such as specials, wines, liquors, and
desserts is a prime responsibility of the captain, increasing both the
average checks and tips.
4. Ensure an orderly and staggered seating of the stations so the team can
properly serve all customers
Lesson 4. attributes of food and beverage service personnel