Page 5 - Waiter-Learner Manual (ENGLISH).indd
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5.8 Wine 67
5.8.1 Wine Service 68
5.9 Cocktail 70
5.9.1 Making Cocktails 70
5.10 Tobacco 73
5.11 Serving Cigarette 73
5.11.1 Serving Cigar 73
5.11.2 Changing and Replacing an Ashtray 73
MODULE 6: TYPES OF SERVICES AND SERVICE SEQUENCE 74
6 Introduction 76
6.1 Types of service 76
6.1.1 Food service procedure 77
6.1.2 Service Techniques 77
6.2 Briefing before service 79
6.3 Mis-en-scene and Mis-en-place 79
6.3.1 Mise-en-place procedures 80
6.3.2 Table setting 80
6.3.3 Brigade method 80
6.3.4 Dress Tables 81
6.3.5 Tables layout 82
6.4 Service sequence 86
6.4.1 Greeting and Seating Guests 86
6.4.2 Order Taking Procedure 87
6.4.3 Present menu, order taking and presenting food 89
6.4.4 Process Payments 90
6.4.5 Guests’ Departure 93
6.4.6 Shift Handing Over 93
6.4.7 Key Areas for Handover 93
6.4.8 Closing Down Procedures 94
MODULE 7: FOOD & BEVERAGE CONTROL AND SELLING TECHNIQUES 95
7 Introduction 96
7.1 Cost Control & Selling techniques 96
7.1.1 Cost controlling measures 96
7.1.2 Suggestive Selling and Up-selling 96
7.1.3 Effective seller 98
7.1.4 Promoting Food & Beverage Service 98
7.2 Understanding our customer 99
7.2.1 Anticipating Guests’ Needs 100
