Mise-En-Scene & Mise-En-Place.pptx

1. Mise-En-Scene & Mise-En-Place

2. What is Mise-En-Scene in F&B
Department?
• Mise-en-scene is a French term which refers to “prepare the
environment and make it presentable” Food and beverage
outlets should be pleasant, comfortable, safe and hygienic to
ensure better environment to accept guests.
• Mise-in-scene involves cleaning of service areas, tables,
chairs, side the station, food trolley/cart, brushing and
cleaning of the floor, vacuuming/hoovering of carpets, doors
and windows, etc.

3. Mise-en-scene in the Restaurant includes
the following such as:
• Open all the doors and windows to let in fresh air.
• Switch on all lights to check for fused bulbs.
• Turn on the AC and set the correct standard temperature.
• Brush or vacuum the carpet i.e., if housekeeping has not done so earlier.
• Check and clean all the furniture for their serviceability.
• Remove all unserviceable items to the maintenance department and prepare maintenance
orders.
• Exchange dirty linens.
• Table cloths and mats are laid on the table
• Old flowers are removed and replaced with the fresh flowers.

4. What is Mise-En-Place in F&B
Department?
• Mise-en-place means "putting in place". It is a French term
used for preparing a restaurant for smooth service. The server
has to ensure that his station is adequately equipped with the
serviceware for service. A station is the allocated set of tables
assigned to a team of servers headed by a captain or
supervisor.
• The daily duties might be stated as follows:

5. Mise-en-scene in the Restaurant includes
the following such as:
SILVER
• Collection of cutlery, flatware and hollowware from the silver
room.
• Polishing and sorting out of various cutleries for the service
with the required quantities.
• Daily cleaning of cutleries, flatwares, hollowwares as per the
daily rota.
• Daily cleaning of ashtrays, carving trolley etc.

6. CROCKERY
• Checking and polishing of side plates and make ready for lay-up.
• Checking and polishing of crockery for hotplate according to menu
and service requirements.
• Preparation of service plates/flats for sideboards.
SIDE BOARD
• Place all the cutleries in the proper boxes of the sideboard.
• Place all the crockeries in the appropriate place of the sideboard.
• Place the service salvers & finger bowls in the sideboard.
• Place soup & sauce ladels, bread baskets and butter dish.
• Check for check pad, service cloths and menu cards.
• Polishing and refilling of oil-vinegar stand, sugar basins, cruet set &
pepper mills.
• Ketchup, French & English mustard, W. Sauce etc should be there.

7. Table setup
• Placing the cover on table according to the meal period.
• Folded napkins are placed on the table.
Various napkin folding style includes