Food and Beverages (Oral Assessment)

• Name

• Date

• Time

• Contact Number

• Special Request

Name five informations you should check in relation to reservation

• French term - Put everything in place

• The amount of work as well as the long hours of the food and beverages service make mise en place even more important

• It allows the use of teamwork is essential to maintain energy levels throughout the day

• Condition of table and chairs and sanitary linens

What comprises the Mise en place?

1. Kitchen

2. Dining Area

3. Guest Room

4. Lobby

5. Parking Area

6. Waiters’ Station

7. Counter Bar

8. Rest Room

• Furniture - tables and chairs

• Wall Hangings - pictures or displays

• Fixtures - light fitting and door knobs

• Plants - indoor plants and pots

Name the eight (8) areas that need to be checked for cleanliness

• Ala Carte - individually served and guests’ pay for what they order

• Table D’Hotel - menu is fixed/collectively priced and the customer to pay for the full menu whether they consume the dishes or not

Difference between Ala Carte and Table D’Hotel

• Welcome the guest

• Smile and greet the guest

• Be hospitable

• Assist them with respect and open the door

List techniques on how you can welcome the guest to make them comfortable and safe WG SG H AROD

• By saying magic words like

  • Hello

  • Please

  • Thank you

• Be responsible

• Make eye contact

• Maintain a positive attitude

• Give a high chair to infants

List the special needs that must be addressed when welcoming a customer

• Ensure that there are adequate menus for everyone to read

• Make sure the menus are clean, presentable and up to date

  • Make sure that all menus contain the ‘Days Special’

• As soon as the captain waiter sees that all the guest are comfortable he should now present the menu

• Present the menu with the right hand and open the menu on the first page while offering it to the guest.

  • “Excuse me Ma’am/Sir may I present to you our menu?”

What are the activities associated w/ presenting menu and drinks list?

How do you present the menu?

To increase the profit of restaurant and higher level of customer satisfaction

Explain the importance of selling the hotel/restaurant operation

• Cleanliness

• Aroma

• Texture

• Appearance

• Always check that the food is served correctly

When collecting food from the kitchen, what should you check that the food servers make? CATAAcfsc

Explain the ingredients on the menu that can cause allergic reactions such as egg, poultry and sea food

How should you handle guest needs with restriction on allergies

• Inform the manager and bring the coffee to the guest

• The waiter will inform the guest about legal restaurant policy regarding intoxicated guest

How will you handle a guest w/ sign of intoxication requesting for more bottle of hard drinks?

• Thank them with a big smile and assist them out of the restaurant

• Ask them if they want to collect their personal belonging such as coats, hat and bag

• Offering to call for a taxi

What assistance can be provided to customers as they leave a table? TA CPB T

• Remove the plates in front of the guest with the right hand

• Offer to remove the table napkins

• Remove all the condiments

List examples of end service assistance? PTNC

• Cash

• Cash card

• Credit card

• Checks

• Room charge for room service

• GCash

List common methods in which customers can settle accounts C CC CC C RM GC

• Wedding

• T-Shape herring bore

• Classic

• V-Shape

• Classroom style

• Theater style

List the different styles of banquet set up W T-Shb C V-S Cs Ts

It is the fault of the waiter because he didn’t offer the best seller/house special in the first place.

CASE STUDY
The guest has given their orders and the waiter has placed the order to the kitchen.

The waiter returns to the table and informs the guest the ‘House Special’ and their ‘Best Seller’ menu items.

Intrigued and encouraged to try their recommended food items, the guest changed their minds and cancelled their earlier order.

Explain what went wrong?

• Check all the given information the order slip

  • Room number

  • Time and date of delivery

  • Name of the guest

  • Servers name

  • Food items order

  • Special request

How can you avoid room service mistakes?

What are the things that need to be checked to avoid mistakes?

A type of menu which is hung behind the door knob of a particular room comprising of all the available dishes and beverages for breakfast and for the major meals

What is a Door Knob Menu?

• Sugar and cream

• Jam and marmalade

• Cup and saucer

• Silverware

  • Dinner Knife

  • ‘ ‘ Fork

  • Teaspoon

What are the standard amenities set in the tray/trolley during breakfast? SC JM CS Sdkdft

• Knock on the door/ring the doorbell

• Mention room service

• Greet the guest

• Set the table accordingly

What should you do upon reaching the guest room? (PT. 1) K RM GG ST

• Ask the guest where they want the tray or trolley positioned

• Explain the take away procedures for the tray or trolley when the guest has finished their meal

• Ask the guest to acknowledge the service by signing the delivery slip

What should you do upon reaching the guest room? (PT. 2) TP TAP ASSDS