Table manner students heru edit

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Policy and Procedures Table Manner Course

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Table manner students heru edit

  1. 1. Table Manners Course Welcome to Grand Swiss-Belhotel Medan 15 Mar 2012 Instructor: Heru Setiawan
  2. 2. INTRODUCTION • Introduction of the Speaker • Introduction of our Outlets • Why people mind manners on the table • History of the menu • What kind of people attend this kind of training: Business people, Ambassador Sales people
  3. 3. TODAY EXERCISE • How to use Guest Napkin • How to hold Water Goblet • How to use tableware for Appetizer • How to place dirty tableware • How to use tableware for the Soup • How to place dirty tableware • How to use tableware for the Main Course • How to place dirty tableware • How to use tableware for Dessert • How to place dirty tableware • How to drink Coffee or Tea
  4. 4. Appetizer: Caesar Salad with Dill Shrimps Soup: Potato Cream Soup with Crabmeat Main Course: Chicken Escalope Sautéed Mushrooms Fried Potatoes Dessert: Baked Apple Tartlet with Vanilla Ice Cream EUROPEAN SET MENU COMPOSITION - Example
  5. 5. INDONESIAN SET MENU COMPOSITION - Example 1. Appetizer Gado Gado With Bumbu Kacang & Rempeyek crackers 2. Soup Soup Jagung Manis 3. Main Course Ayam Panggang Bumbu Bali Nasi Kuning Urapan Sayur Kerupuk & Sambal 4. Dessert Irisan Buah dengan Sorbet
  6. 6. Introduction • One of key to build company image • Become an International etiquette • Part of selling point in hospitality industry
  7. 7. Why “TABLE MANNERS” is important? 1. Show our high self confidence 2. Give positive image to us, our spouse or to our company 3. To practice good attitude in professional manners
  8. 8. 4. Respect others on the same table during the meal time 5. Helps others to respect the host
  9. 9. What is “TABLE MANNERS”? Literally means: • Table : Meja • Manners : Etiquette
  10. 10. Etiquette on the table: 1. Appearance 2. Body Language 3. The topics 4. Manners 5. Using the utensils 6. Emergency situation
  11. 11. 1. Appearance • Dress-up • Make-up • Accessories and • Business Card
  12. 12. 2. Body Language • Seating position • Hand position • Leg position
  13. 13. 3. The Topics : • Use the common topics or the same language for all the people seating in your table / guests • Use proper and professional language • Avoid speaking too loud or in higher tone
  14. 14. 4. Manners : • Do not making a sound • Do not yawn or loudly laughing • Do not gargling during the meal • Do not talk when your mouth full of food
  15. 15. • Do not use teeth pick when others still in having meals • Do not remove your lipstick or re touch up make-up on the table • Do not use mobile phone / similar device 4. Manners :
  16. 16. 5. Using the utensils: • Do not remove or playing around with the dining wares • Use our own dining set wares which placed in front of us • Use the dining set wares as its function • Put your dining wares (spoon & fork) after used on the plate with open position
  17. 17. 6. Emergency Situation: • The dining set is not complete • Food / drink spilled on the table or your dress • Choked by a solid food • Uncontrollable sneeze or cough
  18. 18. 7. Others : • Make yourself comfortable, not lean but not awkward • Use guest napkin to wipe your mouth gently • Enjoy your meals naturally, not in a hurry • Avoid your neck goes down to the plate / food, but take the it with your hand
  19. 19. 8. Type of meal and times • Breakfast = 06.00 - 10.00 • Brunch = 11.30 - 15.00 • Lunch = 12.00 - 15.00 • Tea Time = 15.00 - 18.00 • Dinner = 18.00 - 23.00 • Supper = 23.00 - 04.00
  20. 20. Continental Breakfast – Sliced fresh fruit or fruit juice – Choice of bread’s or Danish's – Butter and selection of jam and marmalade – Coffee or tea
  21. 21. American Breakfast – Sliced fresh fruit or fruit juice – Choice of bread’s or Danish's – Any style of eggs – Bacon or sausage – Hash brown potato – Coffee or tea
  22. 22. Indonesian Breakfast – Slice fresh fruit or fruit juice – Choice of fried rice or fried noodle or Chicken Porridge – Coffee or tea
  23. 23. Chinese Breakfast or Dim Sum – Bubur ayam – Siomay or bakpau – Ceker ayam – Coffee or tea
  24. 24. 9. Type of Menu: 1. A’la Carte Menu 2. Table D’Hote Menu
  25. 25. Standard BASIC COVER 1. Guest Napkin 2. Dinner Fork 3. Dinner Knife 4. Bread & Butter Plate 5. Butter Spreader 6. Water Goblets 7. Ashtray 8. Salt and Pepper Shaker
  26. 26. STANDARD A’LA CARTE COVER 1. Guest Napkin 2. Dinner Knife 3. Dinner Fork 4. Soup Spoon 5. Bread & Butter Plate 6. Butter Spreader 7. Water Goblets 8. Ashtray 9. Salt and Pepper Shaker 10. Flowers
  27. 27. ELABORATE COVER 1. Guest Napkin 2. Glass Show Plate 3. Dessert Knife 3. Dinner Spoon 4. Fish Knife 5. Dinner Knife 6. 2 Dessert Fork 7. Fish Fork 8. Dinner Fork 9. Bread and Butter Plate 10. 2 Glass White Wine 11. Champagne Glass 12. Red Wine 13. Ashtray 14. Printed Menu
  28. 28. Selamat belajar

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