Introduction to the service sequence and preparation

1. INTRODUCTION TO THE
SERVICE SEQUENCE AND
PREPARATION
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2. WHAT IS BRIEFING

3. DEFINATION OF BRIEFING
 The objective of Food and Beverage Service Briefing is to provide
and update information for all F&B associates commencing the shift
 The purpose of this policy is to communicate relevant information
to service associates and to ensure a professionally operating outlet.
 The briefing should be short and concise not exceeding 10-15
minutes.

4.  Appreciation & development
 Promotion & suggestion
 Non-available items
 Special of the Day
 Sale target & Previous
achieved target.
BRIEFING SHOULD INFORM
THESE TOPICS

5. WHAT IS 'MISE EN SCENE

6. MISE EN SCENE
 'Mise en scene' refers to the preparation of a place before the
action or service. In a hotel, mise en scene refers to getting the
restaurant ready for service. For example: Creating a good ambiance
with proper lighting, placement of furniture, flower decorations and
other props.

7. THINGS UNDER MISA EN SCENE
 Carpets are well brushed
 All table and chair are serviceable
 Table light and wall light have functioning bulb
 Menu card are presentable and attractive
 Tent card and other service material are presentable
 Door and window are thrown open door sometime to air the
restaurant. This should be followed by closing them.

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 Fresh linen are placed in place of
dirty one.
 Setting ac and heating equipment
to comfortable temperature.
 Table cloths and mats are laid on
the tables.
 Wilted flower are discarded and
fresh one is placed.

9. WHAT IS MISE EN PLACE

10.  'Mise en place', on the other hand,
refers to getting the place ready to prepare
the food i.e. Placement of the
ingredients in order of the making of the
recipe. It refers to the selection,
preparation, and arrangement of
ingredients before the actual cooking to
enable the chef to start the preparation
with ease. In other words, it is
the preparation work to be done before the
actual action.
DEFINE MISA EN PLACE

11. WHAT IS SIDE BOARD
 A type of low cupboard about
as high as a table, that is used for
storing plates, etc. in a room that
is used for eating .
 The other names used for a
sideboard are work station or
service console or service station
or dummy waiter

12. 1. service spoon and forks
2) sweet spoons and forks
3) soup spoons, tea spoons,
coffee spoons
4) fish knives and forks
5) joint knives
6) side knives
7) fish plates
8) side plates
SETTING UP THE SIDEBOARD

13. .
17) water jugs
18) bread basket and butter
19) hotplate
20) trays
 8) side plates
9) half plates
10) coffee saucers
11) full plates
12) salvers
13) dirty linen
14) check pads
15) assorted condiments
16) ashtrays

14. DEFINE COVER IN F&B SERVICE

15. DEFINITION
 Cover is a Place completely set on a dining table, with
complete set of cutlery, crockery and glass ware,
 Meaning of which is proper and Cover enough for one
person to consume his meal
 https://www.youtube.com/watch?v=6Y7p2DSw6Oo

16.  Each table cover needs space of 24 to 30
inches wide.
 Crockery and cutlery must be placed 2
inches away from the edge of the table.
 Knives are placed on the right of the
dinner plate whereas forks are placed on the
left.
 Butter knife is placed on the side plate.
 The cutting edge of the knives must be
towards the plate.
 Table napkin must be neatly folded and
placed on the side plate
PR INCIPLES OF PR EPA R ING COVER S

17. PREPARING SERVICE TROLLEYS
 Clean the trolley with wet cloth and then
with dry cloth.
 Check wheel of trolley for freely
movement.
 Stock all necessary equipment required
according to order
 Stock clean linen and crockery, cutlery
and glass ware.
 https://www.youtube.com/watch?v=6M
zB8E--OBU

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