Post on 10-May-2015
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Chapter 10
Food and Beverage Service
Food and Beverage Operations
1Wednesday, May 20, 2009
Chapter Outline Four types of table service
Two other food services
Preopening concerns and activities
A sample service sequence
2Wednesday, May 20, 2009What factors do you decide when you have a choice in dining out? The Front of the House compared to Back of the House.
Most people gravitate to either: Guest Service or Food Preparation (Serving OR Cooking) What category do you fit into to? Most students here at SHNU will probably choose Service...I teach in Maui mostly Cooking!
Decisions: Casual, Celebration, Adventurous?
Chapter Outline (cont.) Computers used in the service process
Revenue control procedures for food &beverage servers
Suggestive selling and beverage selling
3Wednesday, May 20, 2009Software and Hardware are necessary, In my day(!) Servers used to write guest checks and calculators.
Types of Service Table1. Plate (American)2. Family-style
(English)3. Cart (French)4. Platter (Russian) Buffet Cafeteria
Other TypesQuick (fast food)DeliCounterTrayTake-outRoom
4Wednesday, May 20, 2009
Preopening Concerns & Activities
Inspecting facilities Following reservation procedures Assigning food server stations Performing sidework Holding food server meetings
5Wednesday, May 20, 2009
Factors Affecting Table Assignment
Number of seats Type of service style used Expected guest turnover Experience of the server
6Wednesday, May 20, 2009
7Wednesday, May 20, 2009
Factors AffectingTable Assignment (cont.)
Whether any servers are being trained during the shift
Distance to the kitchen and bar Variety of menu items Number of food servers scheduled for
a specific meal period
8Wednesday, May 20, 2009
Providing Guest Service
Best available table Service sequence Special situations
9Wednesday, May 20, 2009
Serving Alcohol Beverages
Take beverage orders − Sample job breakdown
− Follow guest's exact order
Guidelines for serving wine − Bring the unopened bottle to the table
resting on a white napkin or towel− a video demo
10Wednesday, May 20, 2009
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11Wednesday, May 20, 2009
Opening and Pouring Wine
Serving Alcohol Beverages
Serving alcohol with care Warning signs of intoxication BAC: blood alcohol concentration Traffic light rating system
12Wednesday, May 20, 2009
Liquor Liability and the Law The bar is liable if:
They serve a minorThey serve a person who is intoxicated
Dram shop law:Made owners and operators of drinking establishments liable for injuries caused by intoxicated customers
13Wednesday, May 20, 2009In Maui County there are strict laws governing selling and serving alcohol
Liquor Liability and the Law
14Wednesday, May 20, 2009Servers are responsible for overserving customers
15Wednesday, May 20, 2009Legal Blood alcohol levels
Legally intoxicated at 0.08
Computers and the Service Process
Hardware − Order entry devices
Keyboards, touch-screen terminals, magnetic strip readers, wireless hand-held terminals
− Display units
16Wednesday, May 20, 2009
Computers and the Service Process
− Output devices Guest check printers, work station
printers, receipt printers Software
− Menu item file, open check file, labor master file, ECR/POS reports
17Wednesday, May 20, 2009
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18Wednesday, May 20, 2009
Sample Touch Screen Point of Sale computer system
Server Revenue Control
Precheck registerIncome collection system
Cash bank systemGuest check system
Shopper Services for bartender control
19Wednesday, May 20, 2009
Suggestive Selling
Techniques used to encourage guests to buy certain menu items with the objectives of increasing sales of the most profitable items and increasing the check average
Works in all service operations: table, buffet, cafeteria
20Wednesday, May 20, 2009These are techniques for the seasoned server
Service Review
21
Four types of table service
Two other food services
Preopening concerns and activities
A sample service sequence
Computers used in the service process
Revenue control procedures for food & beverage servers
Suggestive selling and beverage selling
21Wednesday, May 20, 2009