FOH Service

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  • Students will jot down there responses and then revisit at the end of the lesson
  • Critical Thinking Strategies for Diverse Learners Kuzmich, 2009
  • Distribute the “Four Squares” handout. Service rules are posted in 4 corners of the room. Students complete the questions and then wait until teacher instructs to rotate to the next station. 11. Four Stations or Four Corners teacher posts questions, photos, quotes, etc. at four (or more) stations around the room teacher assigns groups of students to each station students discuss and take notes after the teacher calls time, the students rotate to another station when students have visited all stations, students return to their desks to do an individual assessment
  • 1. Hand signals: thumbs up or thumbs down to indicate agreement or disagreement use fingers to indicate a number selection such as “Which is the correct solution one, two or three?” teacher gives feedback to the students
  • 2. Whiteboards/Slates student writes answer or solution to a question posed by the teacher teacher solicits all students to show at the same time teacher gives feedback to the students
  • Have students complete graphic organizer while advancing through the following slides. 19. Graphic Organizer teacher presents graphic organizers, like a concept map, light bulb, etc. to the students to complete during a presentation teacher debriefs students
  • DM: Dining Room Manager
  • 6. Paraphrase student writes down one or two main ideas directly from the text or notes student now paraphrases these ideas in their own words teacher provides feedback
  • 3. Think-pair-share teacher presents a question teacher gives wait time for student to form answer teacher instructs students to share their answer with a partner teacher calls on non-volunteers to share with the class
  • Teacher explains that every restaurant is different and they may require that an employee wear a specific uniform.
  • 20. A-B Partner Teach partner A turn to partner B tell or teach your partner the two most important things you have learned so far about... switch roles and repeat the process teacher calls on non-volunteers
  • 32. Find Someone Who . . . teacher provides a handout with questions each student must find someone in the class who knows the answer to that question student who knows the answer signs the paper for student one first student then must find a different person to answer another of the questions this process continues until someone has a filled out sheet or time is called by the teacher teacher provides feedback
  • 30. Snapshot teacher provides a prompt from the lesson students must write a “snapshot” of the lesson in 25 words or less teacher uses a strategy to check all
  • FOH Service

    1. 1. 9/21 Amuse Bouche: Record the quote inthe bell work section of your binder then write your response. “ One cannot think well, love well, sleep well if one has not dined well”. ~Virginia Woolf~
    2. 2. Announcements:Binder Check on Monday! Make sure youhave all Amuse Bouche/Bellwork responses,class assignments, notetakers, articlesummary, etc. up to date.Homework assignment due Wednesday(Prepare a meal for your family then take apicture or write a summary. Must haveparent signature verifying that you preparedthe meal)
    3. 3. Cake Off Winners: Augusta ThompsonCeleese DockeryDeb KitchensThese students will go on to the state competition October 24th! Congratulations 
    4. 4. USFood’s “Food Show” Field Trip on 9/25 (Pleaseturn in permission slips by Monday 8am)Jason GarciaDeb KitchensDani AntoshBethanie SpencerConner LongCameron CorensWe will be leaving at 730 am Tuesday- please dress Casual Professional. We will return at 6pm
    5. 5. Officer Training on 9/27 (Please turn in permission slips by Monday 8am)Bethanie SpencerDeb KitchensJason GarciaDani AntoshKatelynn RenzulliCameron CorensMatthew Garciacona 8am – 3pm , Wear professional dress
    6. 6. 10/1 Apple Annie’s Field Trip (Please turn in signed form by Tuesday, September 25th)
    7. 7. 10/5 Biosphere Field Trip (Please turn inPermission forms by Tuesday, September 25th)
    8. 8. ObjectivesStudents will be able to:1. Identify the general rules of table service2. Explain side work for opening and closing3. Identify appropriate dress forfront of the house
    9. 9. Make a list of things that you think can make eating at a finedining (fancy) restaurant special. Be prepared to share with the class
    10. 10. Before/After 1. What is the proper way to handle flatware when serving guests? 2. Which guest should be served first at the table? 3. What are 2 ways that you will know a guest is done eating a meal/course? 4. What needs to be done before guests arrive and after they leave? 5. Describe appropriate dress for Front of the House.
    11. 11. K.I.M.• Form of Concept K= I= M= Key Word or Information Memory Mapping Concept or data Strategy• Words in combinations or relevant context and not taught in isolation are more likely to be remembered
    12. 12. Vocabulary Term: CustomerServiceEffectively servicing guests/customers from the beginning to end of their purchase. http://www.123rf.com/photo_9069211_happy-waiter-and-waitress.html
    13. 13. Vocabulary Term: SoiledTo make unclean especially on surface.
    14. 14. Vocabulary Term: Clearing Removing soiled dishes from a guest table.If unsure ask
    15. 15. Terminology: Team Work Team Work- Cooperative or coordinated effort on the part of a group of persons acting together as a team or in the interests of a common cause.
    16. 16. How do you knowthe guest is finished with the course? Criss cross 4 o’ clock
    17. 17. Four Stations or Four Corners1. Go to your assigned station2. Discuss the prompt and take notes3. Rotate to the next station when time is called4. Return to your seats and be prepared to share 4 Minutes at each station 19
    18. 18. Which Is Correct?(hold up fingers)1. Dinner plates are needed for coffee service2. If you are unsure if a guest is finished with a course you should go ahead and clear it.3. Beverages should be poured into beverage containers directly on table.4. Guest must remind you if they need utensils.5. Heavily soiled napkins should be replaced.
    19. 19. PREDICTPredict what would happen if… Therewere no folded napkins, no polishedglasses, and only half of the tables were setfor dinner service and several guest beganto arrive. Write down your prediction inthe “Assignments” section of your binder.Be prepared to share.
    20. 20. Side WorkSmall jobs that must be completed to ensure thatservice runs smoothly. (Must be be done before service begins and after it ends)
    21. 21. Brainstorm With the person next to you, list at least 6 side work duties that you think must be done before service begins. Be prepared to share
    22. 22. Graphic OrganizerWrite down information fromthe text or presentation into your graphic organizer
    23. 23. Dining Room Manager (DM) Opening Side WorkCheck reservations (if any)Draw floor plan plot tables and large partiesSupervise set up of dining roomMeet with chef for specialsVerify tables are set and detailedConfirm drink specials (if any)Run pre shift meeting
    24. 24. Dining Room ManagerClosing Side Work Do final walk through Ensure all closing duties have been completed and lock all doors Adjust lights
    25. 25. Hostperson Opening side workCheck cleanliness of restroom and lobbyCheck messagesReturn callsVerify reservations for next business day (call and mark)Thorough menu check (count, cleanliness, ensure they are correct menus)
    26. 26. HostpersonClosing Side Work Wipe down menus Final check of the restroom and lobby Straighten host stand Ensure all guest checks are closed Final message check See DM for closing check out
    27. 27. ServerB.O.T.H. Opening Side WorkPlace sanitation bucketsClean and polish glasses for service and silverwareCut lemonsGarnish tray for drinks if neededSet up water glassesFill water pitchersMake sure coffee and tea are made for service
    28. 28. ServerB.O.T.H. Closing Side WorkReturn sanitation bucketPlace any soiled beverage containers in rackStart organizing shelves with F.O.T.H. Server (Sugar caddies, tea, etc.)Dump coffee and tea, cleanWrap garnish traysSee DM for closing check out
    29. 29. Server F.O.T.H. Opening Side WorkFold napkinsPolish silverwareSet tablesDetail tablesSet up service traysCheck and fill salt and pepper shakers (S&P)
    30. 30. Server F.O.T.H. Closing Side WorkHelp replace tablecloths if neededWipe down salt and pepper shakersSpot sweep dining roomFill sugar caddiesStraighten service station (sugar caddies, tea, etc.)See DM for closing check out
    31. 31. Bus PersonOpening Side WorkVerify dining room floor is clean and free of debrisHelp set up dining room for serviceHelp set up water glasses and water pitchers for serviceSet up Iced tea pitchers
    32. 32. Bus PersonClosing Side Work Clear tables and change soiled linens Take linen bag from B.O.T.H. to back Break down trays Wipe trays with sanitizing solution (wash if needed) See DM for closing check out
    33. 33. Pa r ap h rase rson nex t ’re the pe t least With you e down a to you, writ bout why points a two key te am while worki ng as a o rk is so n g side w completi im portant. your key Su mmarize n words! your ow points in d to shar e B e prepare
    34. 34. Think-Pair-Share Describe what you think is appropriate attire for a front of the house employee to wear and why.
    35. 35. Appropriate DressClean solid shirtClean black pantsClean apronClean non slip closed toed shoes **Every restaurant is different but, you can’t go wrong with a clean uniform** http://www.uniform-ties.com/catering-services.php
    36. 36. Partner A turn to partner B. Tell or teach your partner thetwo most important things you have learned so far at the station you are at... Switch roles and repeat the process. 38
    37. 37. Before/After 1. What is the proper way to handle flatware when serving guests? 2. Which guest should be served first at the table? 3. What are 2 ways that you will know a guest is done eating a meal/course? 4. What needs to be done before guests arrive and after they leave? 5. Describe appropriate dress for Front of the House.
    38. 38. Find Someone Who…Find someone who can answerone of the questions on yourhandout.Have them write the answer andsign your paper.Now, find a different personto answer another question.Keep going until all of thequestions are answered.
    39. 39. Closure: Snapshot Write a “snapshot” of today’s learning in 25 words or less.

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