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Lesson 1- Liaise between kitchen and service areas

Relay information in a clear and concise manner using appropriate communication techniques

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Lesson 1- Liaise between kitchen and service areas

  1. 1. ELEMENT 1 LIAISE BETWEEN KITCHEN AND SERVICE AREAS
  2. 2. 1.1 RELAY INFORMATION IN A CLEAR AND CONCISE MANNER USING APPROPRIATE COMMUNICATION TECHNIQUES • COMMUNICATION- A CRITICAL IN PROVIDING A LINK BETWEEN KITCHEN AND SERVICE AREAS
  3. 3. INFORMATION TO BE RELAYED FROM THE KITCHEN STAFF TO THE KITCHEN • GENERAL FOOD ORDERS- AS GIVEN BY GUESTS TO WAITERS. IT INCLUDES TABLE NUMBER, NUMBER OF GUESTS(PAX), DISHES ORDER, NAME OF WAITER- OR YOUR NAME
  4. 4. SPECIFIC GUEST REQUESTSFOR GENERAL ORDERS WHICH CAN RELATE TO: • TIMING REQUIREMENTS FOR THE OVERALL MEAL, FOR CERTAIN COURSES, FOR CERTAIN INDIVIDUAL, FOR COORDINATION OF SERVICE
  5. 5. SPECIFIC GUEST REQUESTSFOR GENERAL ORDERS WHICH CAN RELATE TO: • ADDITIONAL OR SIDE ORDERS FOR TABLE OR INDIVIDUAL GUESTS- RICE, CHIPS, SALADS
  6. 6. SPECIFIC GUEST REQUESTSFOR GENERAL ORDERS WHICH CAN RELATE TO: • DETAILS OF COMPLAINTS MADE BY GUESTS SO KITCHEN IS AWARE OF PROBLEMS AS THEY RELATE TO CERTAIN FOODS OR DISHES
  7. 7. SPECIFIC GUEST REQUESTSFOR GENERAL ORDERS WHICH CAN RELATE TO: • REQUESTS ADDITIONAL ITEMS SUCH AS MORE BREAD ROLLS, BUTTER OR EXTRA SALAD AND/OR VEGETABLES
  8. 8. SPECIFIC GUEST REQUESTSFOR GENERAL ORDERS WHICH CAN RELATE TO: • QUESTIONS ABOUT - HOW LONG FOOD FOR A CERTAIN TABLE WILL BE SERVED. - FROM GUESTS ABOUT MENU ITEMS ASKING ABOUT THE COMMODITIES USED IN DISHES.
  9. 9. INFORMATION FROM KITCHEN TO SERVICE POINTS- RELAYED FROM CHEFS/COOKS • ADVICE REGARDING TIMING OF MEALS SUCH AS DELAYS OF SERVICE
  10. 10. INFORMATION FROM KITCHEN TO SERVICE POINTS- RELAYED FROM CHEFS/COOKS • NOTIFICATION REGARDING AVAILABILITY OF FOOD, SUCH AS ONLY TWO SERVES OF BEEF STEAK LEFT” .
  11. 11. • REQUESTS FOR ACTION- TRY TO SELL THE BURGER
  12. 12. • CLARIFICATION OF ORDERS TO INTERPRET WRITTEN OR VERBAL ORDERS SO KITCHEN KNOWS EXACTLY WHAT IS REQUIRED
  13. 13. • NOTIFICATION CERTAIN REQUEST CANNOT BE ACCOMODATED • REQUESTS FOR CERTAIN CROCKERY AND CUTLERY TO BE RETURNED. • RESPONSES TO QUESTIONS ASKED BY GUESTS.

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