Cha10 Service

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F&B Service

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Cha10 Service

  1. 1. Chapter 10 Food and Beverage Service Food and Beverage Operations Wednesday, May 20, 2009 1
  2. 2. Chapter Outline  Four types of table service  Two other food services  Preopening concerns and activities  A sample service sequence Wednesday, May 20, 2009 2 What factors do you decide when you have a choice in dining out? The Front of the House compared to Back of the House. Most people gravitate to either: Guest Service or Food Preparation (Serving OR Cooking) What category do you fit into to? Most students here at SHNU will probably choose Service...I teach in Maui mostly Cooking! Decisions: Casual, Celebration, Adventurous?
  3. 3. Chapter Outline (cont.)  Computers used in the service process  Revenue control procedures for food & beverage servers  Suggestive selling and beverage selling Wednesday, May 20, 2009 3 Software and Hardware are necessary, In my day(!) Servers used to write guest checks and calculators.
  4. 4. Types of Service  Table  Other Types 1. Plate (American) Quick (fast food) 2. Family-style Deli (English) 3. Cart (French) Counter 4. Platter (Russian) Tray  Buffet Take-out  Cafeteria Room Wednesday, May 20, 2009 4
  5. 5. Preopening Concerns & Activities  Inspecting facilities  Following reservation procedures  Assigning food server stations  Performing sidework  Holding food server meetings Wednesday, May 20, 2009 5
  6. 6. Factors Affecting Table Assignment  Number of seats  Type of service style used  Expected guest turnover  Experience of the server Wednesday, May 20, 2009 6
  7. 7. Wednesday, May 20, 2009 7
  8. 8. Factors Affecting Table Assignment (cont.)  Whether any servers are being trained during the shift  Distance to the kitchen and bar  Variety of menu items  Number of food servers scheduled for a specific meal period Wednesday, May 20, 2009 8
  9. 9. Providing Guest Service  Best available table  Service sequence  Special situations Wednesday, May 20, 2009 9
  10. 10. Serving Alcohol Beverages  Take beverage orders − Sample job breakdown − Follow guest's exact order  Guidelines for serving wine − Bring the unopened bottle to the table resting on a white napkin or towel − a video demo Wednesday, May 20, 2009 10
  11. 11. 11 Wednesday, May 20, 2009 11 Opening and Pouring Wine
  12. 12. Serving Alcohol Beverages  Serving alcohol with care  Warning signs of intoxication  BAC: blood alcohol concentration  Traffic light rating system Wednesday, May 20, 2009 12
  13. 13. Liquor Liability and the Law  The bar is liable if: They serve a minor They serve a person who is intoxicated  Dram shop law: Made owners and operators of drinking establishments liable for injuries caused by intoxicated customers Wednesday, May 20, 2009 13 In Maui County there are strict laws governing selling and serving alcohol
  14. 14. Liquor Liability and the Law Wednesday, May 20, 2009 14 Servers are responsible for overserving customers
  15. 15. Wednesday, May 20, 2009 15 Legal Blood alcohol levels Legally intoxicated at 0.08
  16. 16. Computers and the Service Process  Hardware − Order entry devices  Keyboards, touch-screen terminals, magnetic strip readers, wireless hand-held terminals − Display units Wednesday, May 20, 2009 16
  17. 17. Computers and the Service Process − Output devices  Guest check printers, work station printers, receipt printers  Software − Menu item file, open check file, labor master file, ECR/POS reports Wednesday, May 20, 2009 17
  18. 18. 18 Wednesday, May 20, 2009 18 Sample Touch Screen Point of Sale computer system
  19. 19. Server Revenue Control Precheck register Income collection system Cash bank system Guest check system Shopper Services for bartender control Wednesday, May 20, 2009 19
  20. 20. Suggestive Selling Techniques used to encourage guests to buy certain menu items with the objectives of increasing sales of the most profitable items and increasing the check average Works in all service operations: table, buffet, cafeteria Wednesday, May 20, 2009 20 These are techniques for the seasoned server
  21. 21. Service Review  Four types of table service  Two other food services  Preopening concerns and activities  A sample service sequence  Computers used in the service process  Revenue control procedures for food & beverage servers  Suggestive selling and beverage selling 21 Wednesday, May 20, 2009 21

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