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Business Class - Chapter 7
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Business Class - Chapter 7

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  • 1. CHAPTER 7 2ND MEAL SERVICE 7. Objectives For learning this chapter, you will be able to understand… understand- The 2nd Meal Service Procedure- The service preparation and method at each point of time by step.
  • 2. CHAPTER 7. 2nd MEAL SERVICE2ND MEAL SERVICE SERVICE PROCEDURE Hot towel Table opening Aperitif drink Basic Tray & Bread Wine Main dish Basic Tray collecting Dessert-Fruit Hot beverage
  • 3. CHAPTER 7. 2nd MEAL SERVICESERVICE METHODHOT TOWEL The service preparation and method are the same as the 1st meal service.TABLE OPENING The service preparation and method are the same as the 1st meal service service.APERITIF DRINK Aperitif drink for the 2nd meal is served on a tray basis. Prepare chilled orange juice, guava juice and water.
  • 4. CHAPTER 7. 2nd MEAL SERVICESERVICE METHODBASIC TRAY & BREAD The service preparation and method are the same as the 1st meal service.WINE The service preparation and method are the same as the 1st meal service.MAIN DISH The service preparation and method are the same as the 1st meal service.BASIC TRAY COLLECTING The service preparation and method are the same as the 1st meal service.
  • 5. CHAPTER 7. 2nd MEAL SERVICESERVICE METHODDESSERT FRUIT Galley work G ll kTop level: Place the Fruit Tray on the serving cart. Prepare salad tongs and 6” plates for the fruits. Prepare Cocktail Napkins. Put forks and knives in a folded linen.Middle level : Prepare extra 6” plates. Aisle work Take an order for the fruits and place them on the 6” plate using salad tongs. Place cocktail napkin and f k / k if on th right hand side of th Pl kt il ki d fork knife the i ht h d id f the passenger and serve the fruits. - Service procedure : Cocktail napkin Knife & Fork Fruit
  • 6. CHAPTER 7. 2nd MEAL SERVICESERVICE METHODHOT BEVERAGE The service preparation and method are the same as 1st meal meal.FINAL COLLECTING The service preparation and method are the same as 1st meal.
  • 7. SERVICE PROCEDUREМОСКВА, БЕРЛИН TXL- SVO ULN-SVO REFRESHMENT BREAKFAST WELCOME DRINK(ON THE GROUND) WELCOME DRINK(ON THE GROUND) HAND TOWEL(ON THE SERVICE TRAY) MENUBOOK TABLE OPENING MENU ORDER TAKING APERITIF (ON THE SERVICE TRAY) HAND TOWEL(ON THE SERVICE TRAY) BASIC TRAY(ENTRÉE & SALAD & DESSERT) & WINE TABLE OPENING HOT BEVERAGE(TRAY BASE & IN A ORDER MANNER) APERITIF(TRAY BASE DRINK) BASIC TRAY COLLECT BASIC TRAY(DESSERT AND SALAD) & BREAD(ON THE BIG SILVER TRAY) SVO-ULN HOT BEVERAGE(TRAY BASE) DINNER ENTRÉE(SERVING CART BASE; OMELLETE & CONTINENTAL) WELCOME DRINK(ON THE GROUND) BASIC TRAY COLLECT MENUBOOK MENU ORDER TAKING LUNCH HAND TOWEL(ON THE SERVICE TRAY) MENU ORDER TAKING TABLE OPENING HAND TOWEL(ON THE SERVICE TRAY) APERITIF(SERVICE CART BASE) TABLE OPENING TABLECLOTH & BASIC TRAY(SALAD & SAUCE) APERITIF(SERVICE CART BASE) BREAD(ON THE SILVER TRAY) TABLECLOTH & BASIC TRAY(SALAD & SAUCE) ENTRÉE BREAD(ON THE SILVER TRAY) WINE(BASKET BASE) ENTRÉE BASIC TRAY COLLECT & DESSERT MAT SPREAD WINE(BASKET BASE) DESSERT AND HOT BEVERAGE( SERVING CART BASE) BASIC TRAY COLLECT & DESSERT MAT SPREAD TABLECLOTH COLLECT DESSERT AND HOT BEVERAGE( SERVING CART BASE) TABLECLOTH COLLECT BREAKFAST WELCOME DRINK(ON THE GROUND) SVO-TXL MENU ORDER TAKING REFRESHMENT HAND TOWEL(ON THE SERVICE TRAY) WELCOME DRINK(ON THE GROUND) TABLE OPENING HAND TOWEL(ON THE SERVICE TRAY) APERITIF(TRAY BASE DRINK) TABLE OPENING BASIC TRAY(DESSERT AND SALAD) & BREAD(ON THE BIG SILVER APERITIF (ON THE SERVICE TRAY) TRAY) BASIC TRAY(ENTRÉE & SALAD & DESSERT) & WINE HOT BEVERAGE(TRAY BASE) HOT BEVERAGE(TRAY BASE) ENTRÉE(SERVING CART BASE; OMELLETE & CONTINENTAL) BASIC TRAY COLLECT BASIC TRAY COLLECT
  • 8. SERVICE PROCEDURE ТОКИО TYO- ULNULN-TYO LUNCH BRUNCH WELCOME DRINK(ON THE GROUND) WELCOME DRINK(ON THE GROUND) MENUBOOK MENUBOOK MENU ORDER TAKING MENU ORDER TAKING HAND TOWEL HAND TOWEL TABLE OPENING TABLE OPENING APERITIF(SERVING CART BASE) APERITIF(SERVING CART BASE) TABLECLOTH & BASIC TRAY(SALAD & SAUCE) TABLECLOTH & BASIC TRAY(SALAD & SAUCE) BREAD(ON THE SILVER TRAY) ( ) BREAD(ON THE SILVER TRAY) ENTRÉE ENTRÉE WINE(BASKET BASE) WINE(BASKET BASE) BASIC TRAY COLLECT & DESSERT MAT SPREAD BASIC TRAY COLLECT & DESSERT MAT SPREAD DESSERT AND HOT BEVERAGE(SERVING CART DESSERT AND HOT BEVERAGE(SERVING CART BASE) BASE) TABLECLOTH COLLECT TABLECLOTH COLLECT
  • 9. SERVICE PROCEDURE HONG KONG TYO- ULNULN-TYO LUNCH BRUNCH WELCOME DRINK(ON THE GROUND) WELCOME DRINK(ON THE GROUND) MENUBOOK MENUBOOK MENU ORDER TAKING MENU ORDER TAKING HAND TOWEL HAND TOWEL TABLE OPENING TABLE OPENING APERITIF(SERVING CART BASE) APERITIF(SERVING CART BASE) TABLECLOTH & BASIC TRAY(SALAD & SAUCE) TABLECLOTH & BASIC TRAY(SALAD & SAUCE) BREAD(ON THE SILVER TRAY) ( ) BREAD(ON THE SILVER TRAY) ENTRÉE ENTRÉE WINE(BASKET BASE) WINE(BASKET BASE) BASIC TRAY COLLECT & DESSERT MAT SPREAD BASIC TRAY COLLECT & DESSERT MAT SPREAD DESSERT AND HOT BEVERAGE(SERVING CART DESSERT AND HOT BEVERAGE(SERVING CART BASE) BASE) TABLECLOTH COLLECT TABLECLOTH COLLECT
  • 10. SERVICE PROCEDURE SEOULULN- SEL BREAKFAST SEL-ULN WELCOME DRINK(ON THE GROUND) LUNCH MENUBOOK WELCOME DRINK(ON THE GROUND) MANU ORDER TAKING MENUBOOK HAND TOWEL MENU ORDER TAKING TABLE OPENING HAND TOWEL APERITIF(TRAY BASE) TABLE OPENING TABLECLOTH & BASIC TRAY(DESSERT AND APERITIF(TRAY BASE) SALAD) & BREAD(ON THE BIG SILVER TRAY) TABLECLOTH & BASIC TRAY(SALAD & SAUCE) & HOT BEVERAGE(TRAY BASE) BREAD(ON THE SILVER TRAY) ENTRÉE ENTRÉE BASIC TRAY COLLECT WINE(BASKET BASE) HOT BEVERAGE(TRAY BASE) BASIC TRAY COLLECT & DESSERT MAT SPREAD DESSERT (SERVING CART BASE) TABLECLOTH COLLECT
  • 11. SERVICE PROCEDURE BEIJINGULN-BJS BJS- ULN BREAKFAST LUNCH WELCOME DRINK(ON THE GROUND) WELCOME DRINK(ON THE GROUND) MENUBOOK MENUBOOK MENU ORDER TAKING(ON THE GROUND) MENU ORDER TAKING(ON THE GROUND) HAND TOWEL HAND TOWEL TABLE OPENING TABLE OPENING APERITIF & BASIC TRAY(SALAD & APERITIF & BASIC TRAY(SALAD & DESSERT & ENTREE) & BREAD(ON THE DESSERT & ENTREE) & BREAD(ON THE SILVER TRAY) SILVER TRAY) HOT BEVERAGE(TRAY BASE) HOT BEVERAGE(TRAY BASE) BASIC TRAY COLLECT BASIC TRAY COLLECT