More Related Content
Similar to Core 4 - ProvideFood and Beverage Services_.pptx
Similar to Core 4 - ProvideFood and Beverage Services_.pptx (20)
Recently uploaded
Recently uploaded (20)
Core 4 - ProvideFood and Beverage Services_.pptx
- 1. SAN CARLOS PREPARATORY SCHOOL
- 2. Different types of Food Services Styles Cart French Services
- 6. Principles of Good Customer Service
- 7. To ensure you provide the best customer service
- 13. Main Elements of good customer service Customer Relationships Staff
- 14. Complaints Know your products
- 15. Sequence of Service in Restaurant
- 16. Find out if the guest has a reservation
- 17. 1. Seating the guest
- 18. 2. Pouring Water
- 19. 3. Order Taking
- 20. Service of Food and Beverage Orders
- 22. The sequence of serving guest is as following: 1. Guest of honor is served first. 2. A lady in the party takes precedence over the male guest of honor. 3. Ladies must be served before Gentlemen. 4. Older people are served before younger ones. 5. The host must be served last.
- 23. Service of Food
- 24. Clearance
- 25. Crumbing
- 26. Dessert Order/Tea Coffee Order
- 28. Guest Feedback
- 30. Accommodate guests with special needs Make accessibility a priority Be proactive with allergens
- 31. Take concerns seriously Hire professionals who make guest a Priority
- 32. Basics in Wine Knowledge and Wine Service Training Wines are basically classified into 4 categories: Still Red, White or Rose Wines Up to 15% alcohol
- 33. Sparkling Wines Up to 14% Alcohol is a wine with significant levels of carbon dioxide in it, making it fizzy. ... The sweetness of sparkling wine can range from very dry brut styles to sweeter doux varieties (French for 'hard' and 'soft', respectively). More specific ingredient: Champagne
- 34. Fortified Wines 16% to 21% Alcohol Fortified wine is a wine to which a distilled spirit, usually brandy, has been added. Marsala Wine Madeira Wine Port Wine
- 35. Aromatized Wines An aromatised wine (also spelled aromatized) is a fortified wine or mistelle that has been flavoured with herbs, spices, fruit or other natural flavourings. Vermouth Quinquina Lillet
- 36. Vino da tavola Denominazione di Origine Controllata (DOC) Denominazione di Origine Controllata e Garantita (DOCG)
- 37. What is Banquet Service Style?
- 38. Do Banquet Servers Make tips?
- 39. Banquet Server Job Description Sample
- 40. Duties and Responsibilities Set up tables and banquet hall before the event Assist with food preparation before and during the event
- 41. Serve appetizers and plated dinners to guest Deliver food from the kitchen to the banquet hall in a timely manner
- 42. serve and refill alcoholic and non-alcoholic beverages Assist with post-event clean up, inventory, food storage, and tear down
- 43. Food Safety Principles and Guidance Clean Hands Surfaces
- 44. How to Handle Services Tray in Restaurant? 1. Selecting the Service Tray
- 45. 2. Holding the service tray
- 46. 3. Positioning glasses on the tray
- 47. 4. Moving with the Service tray
- 48. 5. Other Points to note while handling trays 1. Don’t use the tray cloth for any cleaning to avoid additional washing.
- 49. 2. Give colleagues coming from the right priority.
- 50. 3. Never overload or stack up too high equipment.
- 51. 4. Don’t walk too fast.
- 52. 5. Use tray mat or liner if require
- 53. 6. Avoid unbalanced stacking on the service tray
- 54. 7. Never overload or stack up equipment too high
- 55. 8. Large or heavy trays must be carried with two hands.
- 56. 9. Small service trays can be carried with one hand in the centre of the base, freeing one hand for service.
- 57. 10. Fold the tray cloth in an original way.
- 58. 11. Once you have served, pick up empty glasses from other tables and / or take new orders.
- 59. 12. Take cleaning cloth/clean ashtray with you.
- 61. Serving and Presenting Wine Temperature of the wine
- 62. Timing of serving the wine
- 63. Presentation of serving the wine
- 64. Tips 1. Know your wine list and be comfortable in recommending wines to customers in a friendly, helpful manner. 2. Have a basic understanding of wine pairing. If all you know is that white wine works well with seafood and salads and red wine is good with meat then at least that’s a start. 3. Be sure to ask what wines the customer usually likes, because even if you suggest a perfectly matched wine to their food, wine tasting is a completely subjective experience! Cheers!
- 65. Beverage Service
- 66. Artisan Tea Artisan tea covers the broad category of tea that is produced in the traditional way (the six types of tea mentioned above all fit in here). It is also known as 'specialty tea', 'pure-leaf tea' or 'orthodox tea'.
- 67. Pure Leaf Tea Orthodox Tea
- 68. Accessories in serving Beverages A teapot is a vessel used for steeping tea leaves or a herbal mix in boiling or near-boiling water, and for serving the resulting infusion which is called tea.
- 69. A jug is a type of container commonly used to hold liquids. It has an opening, sometimes narrow, from which to pour or drink, and has a handle, and often a pouring lip. Jugs throughout history have been made of metal, and ceramic, or glass, and plastic is now common. Cold beverage dispensers are used to chill cold drinks such as iced tea, juice, sodas, colas, and the like while frozen beverage dispensers are used to create frozen drinks such as smoothies, slushes, and frozen cocktails.
- 70. Cafeteries and Coffee Pots Airpots and Labels
- 71. Ice Buckets with Tongs Tongs allow easy handling of ice for the guests by making sure ice is not spilt in the hands of the guests for a robust and safer drinking experience. These are a great option if the bartenders are planning to serve a variety of drinks, as these tongs are handy to serve mixed drinks. Tea and Coffee Consumables