Restaurant Service
This course provides a thorough understanding of restaurant service and operations. It covers managing table reservations and allocations, setting up dining areas, and professional guest interactions from greeting to seating. Key skills include effective water service, menu presentation, and accurate order-taking. Students will learn to serve meals in the correct sequence, maintain cleanliness, and master tea and coffee service. The course also addresses presenting and clearing checks, handling buffet setups, and managing special guest situations. Additional focus is given to handling operational tasks, maintaining safety and hygiene standards, and managing stock and inventory. Practical scenarios and techniques will prepare students for exceptional service and effective restaurant management.
1. Learning about Restaurant
1.1. Taking Table Reservations and Allocating Tables, Mise en Scene, Laying the table, Greeting and seating the guest, Water service, presenting menu, taking beverage and food order, Serving Appetizer, soup, main course and dessert, Fingerbowl and Crumbing the table, How to serve Tea or Coffee, Presenting and clearing checks, Clearing And Re-Setting Tables, Thanking the guest,
1.2. Buffet: Setting Buffet Breakfast, Breakfast Buffet food pick up, setting up for lunch or dinner, How to Handle if food spills on the guest,
1.3. Situations: How to Handle single guest, changing glassware as per guest request, Handling special checks Void, NC, Fast Check out, Checking room numbers of in-house guests,
1.4. Other Areas: Handling cutlery dropped by guests, Stacking the side station, how to handle guest needs, What to do if a guest has a special request, Handling negative feedback, Checking operational equipment, Linen Exchange, Weekly Inventory, Briefing of shift, Maintaining a logbook, Cleaning Procedure in the night, Closing the outlet.
2. Learning General and Common Aspects of F&B
2.1. Common Topics: Personal Hygiene, Service Procedure, Service Sequence, Suggestions and upselling, Safety Procedures and Precautions,
2.2. Assigning Duties, communicating with other outlets, how to take care of working area, how to behave and maintain during duty hours,
2.3. Guest History, Receiving Stock, Maintaining Stacking Trays, indenting items, Pre-service Checklist, Handling Breakage, Complementary F&B Items, how to handle F&B linen, how to handle if a guest requests a Discount, Handling complimentary or a group meal voucher,
2.4. Inspecting Outlet Conditions, Monitor Service Standards, how to polish and clean chinaware, how to polish Glassware, how to polish Silverware, How to avoid food wastage, Coordination with kitchen, Cost Control procedures, and Alcohol Beverage Service procedures.