food and beverage

1. TOPIC 3
SERVICE
TECHNIQUETO UNDERSTAND THE METHOD AND THE SERVICE
TECHNIQUES USED IN FOOD AND BEVERAGE SERVICE

2. Procedure of greeting the guests:-
 Acknowledge new guests (smile)
 Approach the guests with appropriate welcome
 Enquire their reservation. Check reservation list.
 Table usually have been reserved in the name of
the host

4. • Unfold the napkin on the lap of
the guest upon they have seated
• Start from women or the guest
honors of that day

5. 4.WATER SERVICE

6. PURPOSE
• Refresh the guest’s
• Give them some time to select a pre-dinner drink.
PROSEDURE
• The water glass is positioned above the table knife
• Water is poured from the guest’s right hand side
• Move anti-clockwise
• Continue to offer water

7. 5.

8. Presenting the menu is the time
for suggestive selling.
understand all the items in the
menu and able to describe how
they are cooked & served.
1.Should be open before it is
presented
2.Carry the menu on the flat of the
left arm
3.Present the menu to the guest’s
right hand side
4.Suggest items which do not appear
in the menu.

10. 1.Ensure guest
ready to order
• 2. Use captain order
• 3. Take order using anti-clockwise
4.Take order
include main
course
• 5. Noted any special
requirement
• 6. Repeated order
7.Transfer
order to kitchen
• 8. Record the sale for billing
purposes
• 9. Keep a copy for the waiter
reference

11. 7. Serving food and beverage

12.  Ladies first or guest of honor
 Continue serving around the table counter
clockwise
 Serve all foods from the left of the guest with
your left hand.  Serve all beverages from the right of your
guest with your right hand
 Place beverages to the right of the cover and refill
beverages without lifting the cup from the table

13. 8.Clearing the table

14. Plates are cleared after a course
when all the guests have
finished.
Guest placing cutlery
together on their plate.
Clear all plate by using clearing
by two-plate or three plate
carrying techniques.
1
.
2.
3.

16. • The bill should be kept ready for presentation as soon as the
guest requires.
• The bill is presented at the table and placed in front of the host
• Common method payment are cash and credit card.
To inform the guest of
the amount to be paid
To act as a control
system for the
establishments

17. Remove coffee
cups and centre
items, glassware
and astray.
Recloth soiled
cloth after service
all the chairs are
returned to the
original position
Workstation are
restocked with
cleaned, polished
equipment
immediately.

18. Any questions?