Presented by Alice, Erima, Isa, and Richard in Hospitality course. English Department. University of 17 Agustus 1945 Semarang. 2019.

1. Good morning,
Today we'll be presenting our discussion on how do fine dining
restaurants standardize their service. We focus firstly on the service of
waiters, or servers. Hopefully this information will be useful for you
someday in the future.
HOSPITALITY
APRIL 24, 2019

2. HOSPITALITY 01
The
excellent
service
ability attitude appearance
attention action accountability
The A6 basis of prime service by Atep Adya Barata (2003; 31) as
the literary resource we're using in this presentation.

3. a1
HOSPITALITY 02
The
ability
“Natural ability without education has more often raised
a man to glory and virtue than education without
natural ability.”
― Marcus T. Cicero
How big a role does
knowing the food
play in giving food
service?
Knowing the food is essential for good service. Servers need to
know what ingredients are used in the dishes since food allergies
are growing concern.

4. The
ability
a1
HOSPITALITY 03
Master not the whole recipe, but the main ingredients.
Bitter Greens
MAIN INGREDIENTS
walnuts
Riesling vinegar
lemon juice
shallot
whole grain mustard
grapeseed oil
Kosher salt
baby carrot
radicchio
baby turnips
Flaky sea salt

5. The
attention
a2
HOSPITALITY 04
Each table count.

6. a2
HOSPITALITY 05
The
attention
“The world is in sore need of good listeners. And in our
own lives, it’s amazing to recognize just how valuable
listening can be for us.”
― Tom Walsh, Just for Today, The Expanded Edition
What things should a
server do at every
table regardless of
how busy they are?
One cannot be forgotten. If the food is taking too long, often a
small gesture of offering a complimentary cup of soup can be cost
effective.

7. The
accountability
a3
HOSPITALITY 06

8. a3
HOSPITALITY 07
The
accountability
“The price of greatness is responsibility.”
― Winston Churchill
What is the most
important part of
good food service?
Apart from the rate of how delicious the food is, server needs to
ensure the customer perception level is achieved. This approarch
needs to regain the trust of the customer. This should bring them
back for a second visit.

9. The
action
a4
HOSPITALITY 08

10. a4
HOSPITALITY 09
The
action
1.
Welcoming guest
Menyambut tamu
2.
Guide to table
Menuntun tamu kepada mejanya
3.
Provide water, menu, etc.
Melayankan air, buku menu,
dan menawarkan sajian
gratis seperti garlic bread
atau soup.
4.
Serve while hot
Mengantarkan sajian selagi panas.
5.
Clear table
Membersihkan meja
6.
Thank the guest
Mengucapkan
terima kasih.
BEFORE ORDER
AFTER ORDER

11. The
attitude
HOSPITALITY 10
“Ability is what you're capable of doing. Motivation
determines what you do. Attitude determines how well
you do it.”
― Lou Holtz
DOs
§ Smile
§ Start with the guest of honor or the oldest
§ Start with women then men
§ Keep clean
§ Wash hands often
§ Be patient
a5DON'Ts
§ Speak inappropriate conversations with coworkers
§ Sit at the diner's table or touch the customers
§ Touch face, hair, or adjust clothes
§ Touch eating surfaces

12. a6
HOSPITALITY 11
The
appearance
Standard
§ Kerapian rambut dan tata rias
§ Dress code: kemeja lengan panjang, vest
§ Membalut luka apapun
§ Sepatu yang nyaman, bersol karet, menutupi jari-jari kaki
§ Hindari wewangian berlebihan
§ Tanpa aksesoris

13. HOSPITALITY
copyright (c) 2019
OUR TEAM
§ ALICE
§ ERIMA
§ ISA
§ RICHARD
Thank you,
for paying great attention to our presentation.