Chapter 6 - The Service Sequence (Table Service)

8/19/2019 Chapter 6 - The Service Sequence (Table Service)

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CHAPTER 66.1 Taking booking

6.2 Preparation for service

6.3 The order of service (table service)

6.4 Taking customer food and beverage orders6.5 Service of food

6.6 Service of alcoholic beverages

6.7 Service of non-alcoholic beverages

6.8 Clearing during service

6.9 Clearing following service



May be taken by:

Post

Email Internet

Telephone

In person Booking a table the first contact between the

potential customer and the establishment.

Food & Beverage Service I (HTH138), Faculty of Hotel & Tourism Management (UiTM Terengganu)



Most establishments use some form ofbooking sheet, either manual or electronic.

If party bookings require special menus, thebooking should be referred to the supervisor.

Procedure similar to event booking will thenbe adopted.




Taking a booking by telephone▪ When the telephone rings, lift the receiver and say: ‘Good morning

(state the name of the establishment). May I help you?’

▪ If the customer is making the booking in person then say ‘Goodmorning Sir/Madam, how may I help you?’

▪ When taking a booking the essential information required is a sfollows: The customer’s name

The day and date the booking required

The number of covers

The time the booking is required

Any special requests.

▪ When received the information from the prospective customer it isadvisable to repeat all the details



If a cancellation is being received then again

confirm the cancellation with the customer by

repeating the request over the phone.

At the end of a telephone call for a booking one

should say: ‘Thank you for your booking, we shall

look forward to seeing you.’




ORDER OF WORKING A suggested order of work might be as follows:

Dusting Stacking chairs on tables

Vacuuming Polishing Arrange tables and chairs according to the table plan Linen Accompaniments

Hotplate Stillroom Sideboards/workstations Silver cleaning Other duties such as preparing trolleys




1) Supervisor dutiesDuties might include:

• check the booking diary for reservation

• make out the seating plan for the day and allocatecustomers accordingly

• make out a plan of the various stations and show wherethe staff will be working

• go over the menu with menu with staff immediatelybefore service is due to commence

• check that all duties on the duty rota are covered and thata full team of staff is present.



2)Housekeeping dutiesHousekeeping duties include the reception

area and may involve the following:

• Every day, vacuum the carpet and brush surround

• Clean and polish doors and glass

• Empty waste bins and ashtrays

• Each day, line up tables and chairs for laying up.




Laying the tablecloth Before laying the tablecloth the table and chairs

should be in their correct position. The table top should be clean and the table level,

with care being taken to ensure that it does notwobble.

The correct size of tablecloth should be collected.The name of the folded is known as screen fold.

The waiter should stand between the legs of thetable while the tablecloth is being-laid.

The screen fold should be opened out across thetable in front of the waiter.



The simpler folds are used in everyday service. Some more complex and difficult folds any only

be used on special occasions.

There are 3 main reasons why the simple foldsare better than the more complex ones.

1. The napkin, if folded correctly, can look good andadd to the general appearance of the room.

2. A simpler fold more hygienic as the more complexfold involves greater handling to complete.

3. The complex fold takes much more time to complete

than a simple fold.



Examples of napkin folding



Definition of cover A place setting at a table for one guest, laid

according to the type of meal and servicebeing offered

The number of guest to attend the functions



Follows the principle that the cutlery for each course will be laid just beforeeach course is served.

The cutlery required by the customer for the dishes he or she has chosen willbe laid course by course.

The traditional cover is follows: Fish plate

Fish knife

Fish fork

Side plate

Side knife

Napkin Water glass

Wine glass




Follows the principle that the cutlery for the whole meal will belaid before the first course is served.

The traditional cover is as follows: Joint knife

Fish knife Soup spoon Joint fork Fish fork Sweet fork Sweet spoon Side plate Side knife Napkin Water glass Water glass



Method Description

Triplicate Order is taken;

> top copy goes to the supply point

> second copy is sent to the cashier for billing

> third copy is retained by the server for referenceDuplicate Order is taken;

> top copy goes to the supply point

> second copy is retained for service and billing purpose

Service with order Order is taken;

> customer is served and payment received according to that order> example: bar service and takeaway methods

Pre-ordered Individual

> example: room service breakfast

Hospital tray system

Event



An efficient system must operate here toensure that:

The correct wine and other drinks are served at

the right table The service rendered is charged to the correct bill

A record is kept of all wine and other drinks issued

from the bar

Management is able to assess sales over a

financial period and make comparisons.




Staff need to be aware of: The availability and choice of children’s meals What the children’s meal consist of

Portion size, for example is the number of sausages The cost per head The need to make a special note of any specific requests,

for example is no baked beans The need to serve young/small children first

The important of not overfilling, cups, bowls or glassess The need to always ensure children’s plates are warm than

hot Providing children with the establishment ‘give aways’.



Where applicable, when taking the order,face the customer sot hey see you full face.

Speak normally but distinctly. Keep descriptions to a minimum. Indicate precisely any modifiers that are

available with a specific dish. Read back the order given for confirmation.




In table and assisted service the generalconvention is to serve all food items from the

left and to clear from the right. With increase in plated service, it has become

common to serve plated foods from the right. All beverages are served from the right.




The sauce should be presented in a sauceboaton an underplates, with sauce ladle.

A ladleful of sauce should be lifted clear of

the sauceboat. The underside of the sauce ladle should the

be run over the edge of the sauceboat. The sauce should be napped over the portion

of meat already served or at the side of themeat.




Drink Service

Bailey Either chilled with crushed ice as frappé

CampariSoda water or lemonade together with ice and a slice of orange

Dark rum Lemonade or cola with ice and slice of lemon/lime or with blackcurrant and no ice

Aerated water Properly served with ice and slices of lemon/lime or orange. Sometimes served

with cordials

Wine By the glass and sometimes, for white wines, with soda water or sparkling or

sparkling mineral water or lemonade

White rum Natural with ice or with cola, ice and a slice of lemon/lime



Cocktails should always be served well chilledin an appropriately sized glass with thecorrect garnish, straw and umbrella.

The key consideration is should be the totalpresentation of the cocktail a seen visually bythe customer.




Seven (7) keys aspects to be taken when serving wine

The wine waiter (sommelier) must be able to describe thewines and their characteristics honestly.

Always serve the wine before the food. Serve wine at the correct temperature. Treat wine with respect and demonstrate a high level of

technical skill, supported by the use of high quality serviceequipment.

When pouring wine, the neck of the bottle should be overthe glass but not resting on the rim. Do not overfill glasses. Avoid unnecessary topping up.




Celsius ( °C) Farenhait ( °F)

Red wines 15.5 - 18°C 60 - 65°F White wines 12.5 – 15.5°C 55 - 60°F

Dessert wines

Champagne 4.5 - 10°C 40 - 50

°F

Sparkling white wines

Type of wine Serving temperature




Beer should be served at a temperature of 12.5 – 15.5°C (55 - 60°F).

The main types of beer glass are:

Half pint/pint tankards – draught beer Pint tumblers – draught beer

Tumblers – any bottled beer

Short-stemmed 34.08 cl (12 fl oz) beer glass –

Bass/Worthington/Guinness Lager glass – lager

Paris goblets – brown/pale/strong ales




Liqueurs (sweetened and flavored spirits) aregenerally offered from a liqueur trolley at thetable.

The wine butler should present the trolleyimmediately the sweet course is finished.

The wine butler must have a good knowledge

of liqueurs, bases and flavors and theircorrect mode of service.




Basic Equipment

Required On The

Liqueur Trolley

• Assorted liqueurs• Assorted glassess –

liqueur/brandy/port• Teaspoons•

Drinking straws(short stemmed)

• Draining stand• 25 and 50 ml

measures• Server salver• Jug of double cream




Non – alcoholic bar beverages arecategorized into five (5) main groups:

Aerated waters Natural spring water/mineral waters

Squashes

Juices Syrups




TRAY SERVICE

Coffee tray Tray o salver

Tray cloth/napkin Teacup and saucer Teaspoon Sugar basin and tongs or

teaspoon Coffee pot Jug of cream or hot milk Stand for the coffee pot and hot

milk jug

THE FOLLOWING EQUIPMENT IS REQUIRED FORTHE TRAY SERVICE OF COFFEE OR TEA:

Tea tray Tray or slaver Tray cloth/napkin Teapot Tea strainer Stands for teapot and hot

water jug Hot water jug Jug of cold milk Sugar basin and tongs Teacup and saucer teaspoon




The ability to clear correctly ensures:

Speed and efficiency around the table.

Avoids the possibility of accidents Creates minimum inconvenience to customers

Allows dirties to be stacked neatly and correctlyon the sideboard.




THE END

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Chapter 6 - The Service Sequence (Table Service)

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