Service

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Service

  1. 1. © 2010, Educational Institute Chapter 3Chapter 3 Beverage Service ResponsibilitiesBeverage Service Responsibilities Managing Beverage Operations Second Edition (346TXT or 346CIN)
  2. 2. © 2010, Educational Institute 2 Competencies forCompetencies for Beverage Service ResponsibilitiesBeverage Service Responsibilities 1. Describe the duties of a beverage server. 2. Explain the role that a bartender plays at a beverage establishment. 3. Identify the rituals and procedures associated with the service of coffee, hot tea, beer, wine, and champagne.
  3. 3. © 2010, Educational Institute 3 Beverage Server ResponsibilitiesBeverage Server Responsibilities • Prepare for service • Greet guests • Take the order • Serve the order • Create a friendly atmosphere • Monitor alcohol consumption • Complete service • Help other staff members
  4. 4. © 2010, Educational Institute 4 Selling TechniquesSelling Techniques • Develop a selling attitude • Be enthusiastic • Make beverages sound appetizing • Ask questions • Suggest specific items • Suggest personal favorites (continued)
  5. 5. © 2010, Educational Institute 5 • Offer a choice • Suggest the unusual • Suggest foods and beverages that naturally go together • Compliment guests’ choices (continued) Selling TechniquesSelling Techniques
  6. 6. © 2010, Educational Institute 6 Checking BeveragesChecking Beverages • Is it the correct beverage? • Is it in the correct glass? • Is the garnish correct? • Have special instructions been followed? • Has anything spilled over the side? • Should it have a chaser?
  7. 7. © 2010, Educational Institute 7 Beverage TraysBeverage Trays • 12- to 14-inch beverage tray • 27-inch oval restaurant serving tray
  8. 8. © 2010, Educational Institute 8 Maintaining TablesMaintaining Tables • Changing ashtrays often • Clearing items • Keeping the bar and lounge area neat
  9. 9. © 2010, Educational Institute 9 Guest Check SettlementGuest Check Settlement • Cash • Traveler’s check • Payment card • House accounts • City ledger accounts • Personal checks • Coupons, vouchers, or gift certificates • Transferring checks
  10. 10. © 2010, Educational Institute 10 Closing DutiesClosing Duties • Cleaning tables and chairs • Taking soiled tableware to the dish room • Emptying ashtrays and clearing them • Cleaning out and storing ice buckets • Cleaning service trays • Storing food (continued)
  11. 11. © 2010, Educational Institute 11 Closing DutiesClosing Duties • Removing flowers from tables • Cleaning the side station • Vacuuming carpets • Turning in guest checks • Removing all trash and relining trash cans (continued)
  12. 12. © 2010, Educational Institute 12 Bartender ResponsibilitiesBartender Responsibilities • Monitor alcohol consumption • Control alcohol risks • Ensure drinks are prepared consistently and to standards • Use bar equipment efficiently and safely • Help control waste and cost (continued)
  13. 13. © 2010, Educational Institute 13 Bartender ResponsibilitiesBartender Responsibilities • Maintain bar sanitation • Prepare drinks promptly • Accommodate taste preferences • Make drinks look attractive • Promote the establishment’s facilities (continued)
  14. 14. © 2010, Educational Institute 14 Key ControlKey Control • Follow procedures for signing keys in and out. • Never leave keys in a door’s lock and never set them down. • Keep keys with you or secured in a cash drawer at all times. • Turn in any keys before leaving the establishment for any reason. • Report lost keys immediately to manager-on-duty.
  15. 15. © 2010, Educational Institute 15 Drink Recipe TestingDrink Recipe Testing • Create a recipe or select one from a published source. • Several people prepare and test the drink. • The bartender collects feedback about flavor, color, and strength. • The recipe is adjusted based on feedback. (continued)
  16. 16. © 2010, Educational Institute 16 Drink Recipe TestingDrink Recipe Testing • Testing continues. • Testers consider the difficulty of the recipe, how the guest will like it, potential service problems, and how many servings might be sold. • Final adjustments are made. (continued)
  17. 17. © 2010, Educational Institute 17 Recipe ConversionRecipe Conversion • Count the number of guests ordering the drink • Multiply the ingredients by the number of guests
  18. 18. © 2010, Educational Institute 18 Opening Bartender SideworkOpening Bartender Sidework • Pick up, verify, and set up a cash bank • Set up and lock the cash drawer • Set up the point-of-sale equipment • Set up guest checks • Review the bar logbook • Review the daily function sheet (continued)
  19. 19. © 2010, Educational Institute 19 Opening Bartender SideworkOpening Bartender Sidework • Pick up and transport liquor and food issues from the storerooms • Store items • Prepare the bar area • Prepare mixes and garnishes • Prepare service areas • Complete other tasks according to the opening duty checklist (continued)
  20. 20. © 2010, Educational Institute 20 Bar Logbook ItemsBar Logbook Items • Service is cut off • Dissatisfied guest is compensated • Associate is harassed by a guest • Something is spilled on a guest • Accident or injury • Sick guest (continued)
  21. 21. © 2010, Educational Institute 21 Bar Logbook ItemsBar Logbook Items • Theft • Equipment breakdown • Unfulfilled service request • Unavailable food and beverages • Foreign object found in a food or beverage item (continued)
  22. 22. © 2010, Educational Institute 22 Common Speed Rail SetupCommon Speed Rail Setup • Vodka • Gin • Rum • Whiskey • Scotch • Bourbon • Sweet vermouth • Dry vermouth • Brandy • Grenadine • Lime juice
  23. 23. © 2010, Educational Institute 23 MixologyMixology • Stirred drinks • Shaken or blended drinks • Frozen drinks • Building drinks • Layered drinks • Coffee drinks
  24. 24. © 2010, Educational Institute 24 Clean Bartop andClean Bartop and Lounge During ServiceLounge During Service • Remove glasses, napkins, food plates, and silverware • Clear empty plates • Pick up any popcorn or snacks on the floor • Change ashtrays
  25. 25. © 2010, Educational Institute 25 Money MattersMoney Matters • Cash bank • Deposit • Cashier’s report • Due back • Credit card vouchers • Charge tips • Tips-paid-out voucher
  26. 26. © 2010, Educational Institute 26 Beverage Service ProceduresBeverage Service Procedures • Coffee • Tea • Beer • Wine
  27. 27. © 2010, Educational Institute 27 Wine ServiceWine Service • Selecting wine • Glassware • Temperature • Opening • Pouring
  28. 28. © 2010, Educational Institute 28 GlasswareGlassware • Stem • Bowl • Rim • Size • Cleanliness

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