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FBS TOPIC NC II CRITICAL QUESTIONS.pptx
1.
2.
Food service is a service of food
beverages in all its outlets like
guest room, outside catering,
service area in accordance with
standard operating procedures.
What is food service?
3.
Get first the cutleries
Next is the heavy items to
make tray balance, then the
glassware's which is lighter one
Then lastly are the condiments
How to clear table and
crumbing down
4.
A la carte Menu- Posted at the right
side in each guest room as reference for
the guest in making selection.
Door Knob Menu- a menu available
inside the guest room. The guest will
just select his/her order on that menu
and hang it in the door knob.
Types of Room Service
Menu
6.
American Service- also called plate service.
The food is already arranged in individual
plate at the kitchen, ready to be served to the
guests. It is usually done by the a la carte
orders.
Russian Service- the food is pre arranged in
platter with enough serving for one table. The
waiter dishes out the food with a fork and
spoon. Soiled dishes are removed from the
customers right.
Four Types of Food
Service
7.
French Service- This types of service involves
table side preparation. The food is partially
prepared and pre-cut at the kitchen. Preparation is
completed with gueridon(trolley) at the side of the
guest table. Usually done by captain waiter (chef de
rang).
Buffet Service- this type of service is a self-service.
The gusts have to line up to get their foods in a
buffet table.
English- a method of foodservice that usually
includes serving food at the table. It is a technique
of transferring food from service dish to the guests
plate from the left. Performed by a waiter by using
service forks and spoon.
8.
A LA CARTE- Specific Menu with Specific
price.
Table d’ Hote- Combo Meal
Types of Menu
9.
Waiters friend- Corkscrew
Left side of the guest- Delivery of food
What are 3s
-Scrape- left over food and place them in
one container
- Stack- together the china wares of the same kind and
size
- Segregate- china wares from utensils and left overs.
-all cutleries in one containe
-all china-wares in one container
-left overs in one container
11.
Failing to link
Serving the wrong food
Wrong cutlery set-up
Failing to repeat order
No suggestive selling Technique
Forgetting to give copy of receipt to guests
When cutleries are touched in critical area
replace and apologized to the guests.
Critical Mistakes in FBS
12.
So that the guests will become aware of the food
that we offer.
So that the sales of the restaurant will increase
If there’s children we know that they love sweet
food
The guest may not be familiar with the food we
offer
There are terms that are unfamiliar to the guests.
Importance of up selling
the hotel/restaurant
13.
Present 1 wine list for a table of four guests
with a table host.
Wine list is offered to the guest after they
have ordered their food and for the wine
steward to be able to make a food and wine
pairing.
Wine Service- present the bottle with the
label facing the host. Upon presentation,
mention the name of the wine, vine yard and
vintage.
Ex: Sir/Maam here’s your Carlo Rosi in 750 ml
from Italy BY Robert Mondavi, 1977
Wine Service
14.
Prepare needed mis-en-place
Hold bottle at 45 degree pointed away
from the guest.
Present the bottle to the host
Remove the foil or the cap
Twist the bottle to remove the cork
Pour the wine
Steps in opening the
sparkling Wine
16.
Bad taste
Bad smell
Wrong order delivered
Poor presentation
Food is not cold or hot
What is the first thing to do when incident occur?
-acknowledge the complaint.
Common reason for the
guests to return food
17.
Check the guests name and room #
Amount of the bill
Check properly the order
Relevant information to be
checked to avoid mistakes
during room service
18.
Sugar and creamer
Cup and saucer
Sandwich spread, jam or butter
Irish glass- is famous
Basic amenities during
breakfast
