Escolar Documentos
Profissional Documentos
Cultura Documentos
1
Buffet Service Cafeteria Service
n Foods arranged on platters that are n Guests move through serving line
placed on large serving tables or n Similar to buffet service
counters
n Plates, flatware and other necessary n Straight-line, or scatter systems
items conveniently located n Good for large groups of people to be
n Combination of table and buffet – served
soup, salad, desert bars used with
table service
n Job tasks should also be identified for n Guest concerns should be anticipated
each work position and incorporated into SOP’s
n Procedures to perform the tasks n Training service staff to welcome and
should be clearly outlined, step by step serve guests is a PRIMARY concern of
F&B managers.
n See Exhibit 1, page 214,215 for Taking n Service staff must be able to identify
Beverage Orders menu items and ingredients in these
items
2
Guest Service Training Teamwork
Pre-opening Pre-opening
Concerns/Activities Concerns/Activities
Pre-opening Pre-opening
Concerns/Activities Concerns/Activities
v Anticipate how to handle “no shows”, location for which server is responsible
individuals who stay longer than usual v Consider factors: no. seats, type of service,
guest turnover, experience of server, distance to
v Make part of SOP’s
kitchen or bar, variety of menu items, number of
servers for specified meal period
3
Pre-opening Pre-opening
Concerns/Activities Concerns/Activities
No industry standards specifying how See Exhibit 3, page 222 for “Advice for
service should be provided. Servers”
Each operation must develop their own See Exhibit 4, page 223, “Handling Guest
style and standards for service. Complaints”
4
Alcohol Service Computers
Intoxication – BAC .08 or .10 in most states