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Detail Product
7.02 Service Sequence, 21 pages
18.00 $
This extensive restaurant manual divides the ever important service sequence
into 20 sections. In its detailed step-by-step procedures the international table / restaurant
service is explained in its basic form and is an excellent and additional training tool
for every F&B department.
Description
Pre-view pages
Food & Beverage Manual
Service sequence in the restaurant
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First impression
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Greeting and welcoming the guest to the table
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Leading the guest to the table and seating the guest
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Serve water and cold or hot towel
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Present drink list and suggest beverage special or wine by the glass
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Take drink order
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Present menu recommend and take order for food and wine by the bottle
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Serve drink or wine by the glass
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Open and serve a bottle of red wine
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Serve bread and butter / dip selection ( for western food only )
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Serve starter, wish to enjoy their meal, check ashtray, bread basket & drink
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Serving and clearing main course, placing toothpicks
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How to crumb down table
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Taking coffee and tea order, suggesting liqueur
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Adjusting covers
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Follow-up and observation
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Up-selling technique
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Billing and payment
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Complaint handling
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Farewell and departure
Page 1
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1. First impression
| WHAT TO DO | WHAT TO SAY |
| 1. Observe guests reaction to both music and light and adjust as required. | |
| 2. The restaurant team will do their utmost to ensure that everything feels, scents, tastes and is aesthetically pleasing at all times. | |
| 3. There is always a hostess, restaurant manger or member of the staff at the entrance of the restaurant. | |
| 4. The reservation desk is well organized. | |
| 5. The uniform is neat, clean, well pressed, without stains or tears. | |
| 6. The entrance and surroundings are clean and tidy. | |
| 7. All staff are aware of the operational, opening and closing hours. | |
| 8. The restaurant is clean, i. e. floors and walls. | |
| 9. Windows are free of marks and finger prints. | |
| 10. Furniture is in good condition. | |
| 11. Plants and flowers are well maintained, fresh without dusty or dead Leaves | |
| 12. A selection of daily local & international newspapers are on display. | |
| 13. Air condition and fans are on appropriate temperature level. | |
Task no: 1 FIRST IMPRESSION
Page 2
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2. Greeting and welcoming the guest to the table
| WHAT TO DO | WHAT TO SAY |
| 1. Welcome the guest at the restaurant, smile and wai. | “Good morning, sir/madam (name) Did you sleep well ( breakfast)
Are you having a good day, sir/madam (lunch) Did you have a good day, sir/madam ( dinner) “
|
| 2. Ask for reservation and details ( take for dinner reservation only ) | “ Do you have a reservation, sir/madam ? How many people in your party?
Would you prefer to sit on the terrace or inside? Would you like a table in the smoking or non-smoking area? “
|
| 3. Lead the guest to the table & make some small gestures at the same time. | “ Follow me please, sir/madam. What are your plans for today?
Did you have a nice excursion to …… etc? “
|
| 4. Offer the menu to the guest. | “ This is the breakfast menu sir/madam, or would you like to take from the buffet. “
|
| 5. Ask the guest for coffee or tea. | “ Excuse me sir/madam, would you like to have coffee or tea? “
|
| 6. Wish the guest a nice meal. | “ Enjoy your breakfast, sir/madam !
“ Enjoy your lunch/dinner sir/madam !”
|
| 7. In case the guest is from outside, a long bill has to be made and the cashier to be informed. |
Task no. 2 Welcoming the guest
Page 3
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