Technology and Livelihood Education 10

All about catering service

Punctuality

needs to know the value of time while serving the guests.

Attentiveness

paying sincere attention to details.

Effective Communication

talking with coworkers and guests.

American or Plate Service

served the guests plate in the kitchen itself in predetermined portion.

Kiosks

________: the customer enters the choice and amount of money physically and the machine dispenses.

Outdoor Catering

Off Premise or ________: includes partial cooking, preparation, and service at customers premises.

English

________ or Family Service: waiter brings food on platters.

Honesty

________ and Integrity: two core values in any well- brought- up person.

Body Language

________: A very positive, energetic, and friendly gestures.

Non Commercial

________: Secondary businesses in alliance with the main business.

Self Service

________: The guests enter the dining area and select food items.

Food Safety Supervisor

________: trained to recognize and prevent risks associated with food handling in an F & B Services business.

Grill Room Service

________: various vegetables and meats are displayed for a better view and choices.

Special Service

________: provides food and beverages at the places which are not mean for food and beverages.

Food Court

________: Array of autonomous counters at which the customers can order, eat, or buy from several different counters.

Table Service

________: waiter offers them water and menu cards.

Silver Service

________: The food is presented on silver platters and casseroles.

Banquet French Service

________: prepared in the kitchen.

French Service

________: very personalized and private service.

Gueridon Service

________: partially cooked food from the kitchen is taken to the Gueridon trolly for cooking it completely.

Food and Beverage Services

________: the process of preparing, presenting, and serving of food and beverages to the customers.

On Premise

Food is delivered where it is prepared

Commercial

The primary business

Non Commercial

Secondary businesses in alliance with the main business

Catering

The business of providing foods and beverage service to the people at a remote location

F&B Services personnel

responsible to create the exact experiences the guests wish for

Food & Beverage Service Manager

Ensures profit margin, plans menu for various service, purchases material and equipment

Assistant Food and Beverages Service Manager

aware of and tuned to all the work the F&B Services Manager performs

Restaurant Manager

looks after the overall functioning of a restaurant

Kitchen Stewarding Department

ensures cleanliness, preparedness, and orderliness in the commercial kitchen

Dishwashing Department

Provides clean and dry supply of tableware and restaurant service

Laundry Department

outsourced laundry services for timely supply of dry-cleaned and wrinkleless linen

American or Plate Service

served the guests plate in the kitchen itself in predetermined portion

Cart French Service

Prepared and assembled at tableside

Gueridon Service

partially cooked food from the kitchen is taken to the Gueridon trolly for cooking it completely

Assisted Service

the guests enter the dining area, collect their plates, and go to buffet counters and help themselves

Buffet Service

the guests get plates from the stack and goes to buffet counter where food is kept in large casseroles and platters with burners

Sit-down buffet

tables are arranged with crockery and cutlery where guests can sit and eat

Single Point Service

the guest orders, pays for his order and gets served all at a single point

Food Court

Array of autonomous counters at which the customers can order, eat, or buy from several different counters

Kiosks

the customer enters the choice and amount of money physically and the machine dispenses

Trolley/Gueridon Service

Food is cooked, finished or presented to the guest at a table from a moveable trolley