Studied by 2 peopleAll 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.
crockery
Sit- down buffet: tables are arranged with ________ and cutlery where guests can sit and eat.
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.
Cart French Service
________: Prepared and assembled at tableside.
Service Restaurants
Full- ________: The food and beverages menu is wide and the customers expectation are high.
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.
Customer orders
Take Away: ________ from a single counter and consumes it off the premises.
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.
F & B Product
Preparing and Presenting a(n) ________: includes preparation of various food items and fresh beverages.
Food and Beverage Services
________: the process of preparing, presenting, and serving of food and beverages to the customers.
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
Off Premise or Outdoor Catering
includes partial cooking, preparation, and service at customers premises
Commercial
The primary business
Ex
Hotels, restaurants, lounges, bars
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
Quick Service Restaurants
the food is prepared, purchased and generally consumed quickly
Ex
Fast food chains
Full-Service Restaurants
The food and beverages menu is wide and the customers expectation are high
Purchasing Product
The purchaser is responsible for purchasing a product
Receiving the Product
The receiver receives the products from the supplier
Storing and Issuing the Product
store men carry out the task of storing received supply and issuing it to respective departments
Preparing and Presenting an F&B Product
includes preparation of various food items and fresh beverages
Consuming the F&B Product
played by the guest
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
Food Safety Supervisor
trained to recognize and prevent risks associated with food handling in an F&B Services business
F&B Ancillary Departments
relies upon the support of the following departments
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
Appearance
creates the first impression on the guests
Attentiveness
paying sincere attention to details
Body Language
A very positive, energetic, and friendly gestures
Effective Communication
talking with coworkers and guests
Punctuality
needs to know the value of time while serving the guests
Honesty and Integrity
two core values in any well-brought-up person
Table Service
waiter offers them water and menu cards
English or Family Service
waiter brings food on platters
American or Plate Service
served the guests plate in the kitchen itself in predetermined portion
French Service
very personalized and private service
Cart French Service
Prepared and assembled at tableside
Banquet French Service
prepared in the kitchen
Gueridon Service
partially cooked food from the kitchen is taken to the Gueridon trolly for cooking it completely
Silver Service
The food is presented on silver platters and casseroles
Russian Service
Identical to Cart french
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
Self Service
The guests enter the dining area and select food items
Cafeteria Service
a quick service
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
Take Away
Customer orders from a single counter and consumes it off the premises
Vending
automatic machine installed in industrial canteens, shopping centers, airports
Special Service
provides food and beverages at the places which are not mean for food and beverages
Grill Room Service
various vegetables and meats are displayed for a better view and choices
Tray Service
Method of service of whole or part of a meal on tray
Trolley/Gueridon Service
Food is cooked, finished or presented to the guest at a table from a moveable trolley
Home Delivery
delivered to customers home or place of work
Lounge Service
Service of variety of food and beverages in lounge area
Note
Flashcard