Service Sequence
Т
НС
Hospitality Training
Consultant
in a
Fine Dining Restaurant
Learning Objectives
Т
НС
Hospitality Training
Consultant
On the completion of this chapter, you will have a good understanding of the following: The sequence of dining room table service from welcoming to bidding guest goodbye
The bussing service
Introduction
Т
НС
Hospitality Training
Consultant
The objective of food service procedure is to meet the needs of the guests and to ensure that their dining experience are both pleasurable and memorable.
Food service procedures vary considerably throughout the industry.
Whether an establishment offers different style of service, modern or its own service is of little importance; what matters is that the venue is consistent in the services it offers. Introduction
Т
НС
Hospitality Training
Consultant
Order of Service
Is a sequential checklist of services from the arrival to the departure of the guest. It will differ in detail depending on the style of the establishment and the services it offers.
Checklist of Service
A written checklist of service ensures the consistency of the services offered and acts as a guideline to part time and new waiting staff. Delivering Excellence Service in the Restaurant
Front of House
Perfect
service is showcasing attention to detail. Т
НС
Hospitality Training
Consultant
Greeting & Welcoming Guest
Т
НС
Hospitality Training
Consultant
Ensure that the restaurant is ready for service. Welcome guest to the outlet.
Ask guest preference (smoking or non-smoking) Greeting & Welcoming Guest
Т
НС
Hospitality Training
Consultant
Acknowledge new guests as soon as they arrive. Walk towards guest, smile and make eye contact
Approach the guest with appropriate welcome – e.g
Good Morning!
Greeting & Welcoming Guest
Т
НС
Hospitality Training
Consultant
Get
НС
Hospitality Training
Consultant
in a
Fine Dining Restaurant
Learning Objectives
Т
НС
Hospitality Training
Consultant
On the completion of this chapter, you will have a good understanding of the following: The sequence of dining room table service from welcoming to bidding guest goodbye
The bussing service
Introduction
Т
НС
Hospitality Training
Consultant
The objective of food service procedure is to meet the needs of the guests and to ensure that their dining experience are both pleasurable and memorable.
Food service procedures vary considerably throughout the industry.
Whether an establishment offers different style of service, modern or its own service is of little importance; what matters is that the venue is consistent in the services it offers. Introduction
Т
НС
Hospitality Training
Consultant
Order of Service
Is a sequential checklist of services from the arrival to the departure of the guest. It will differ in detail depending on the style of the establishment and the services it offers.
Checklist of Service
A written checklist of service ensures the consistency of the services offered and acts as a guideline to part time and new waiting staff. Delivering Excellence Service in the Restaurant
Front of House
Perfect
service is showcasing attention to detail. Т
НС
Hospitality Training
Consultant
Greeting & Welcoming Guest
Т
НС
Hospitality Training
Consultant
Ensure that the restaurant is ready for service. Welcome guest to the outlet.
Ask guest preference (smoking or non-smoking) Greeting & Welcoming Guest
Т
НС
Hospitality Training
Consultant
Acknowledge new guests as soon as they arrive. Walk towards guest, smile and make eye contact
Approach the guest with appropriate welcome – e.g
Good Morning!
Greeting & Welcoming Guest
Т
НС
Hospitality Training
Consultant
Get