1. NECESSARY SKILLS IN TAKING TABLE RESERVATIONS
o Answer inquiries promptly, clearly and accurately
o Answer pertinent questions to complete the details of the
reservations
o Accurately record reservation data on forms based on
establishment standards.
o Confirm details of the reservations with the customer.
o Provide additional information about the food service
establishments.
2. 1. CONVENTIONAL- it is the most common of all the systems in food
service. In this kind of system, ingredients are assembled and
food dish is produced on site.
2. CENTRALIZED (Commissary) Foodservice- known as central
kitchen or food factory. Food is prepared in one place then
transported to satellite kitchens.
3. READY- PREPARED – food is produced on site, it is produced on
site and it is usually chilled or froze, ex. Hospital
4. Assembly Serve
- Foods is purchased then stored either chilled or frozen for later use.
Usually used by in- flight caterers.
3. What is RESERVATION?
Defined as an arrangement to have something (room, table or
seat) held for your use at a later time.
TYPES OF RESERVATION
1.MANUAL RESERVATION- depends on the person
designated, usually a host or hostess, to answer the phone,
record the details of the said reservation and taking their
credit card information as a guarantee.
2.ONLINE RESERVATION SYSTEM- makes use of the internet
through a website
4. 3. CALL AHEAD SEATING- the guest calls when they are on their
way and sets a specific time when they will arrive. Usually
restaurants will hold a table for 20-30 minutes.
5. ADVANTAGES AND DISADVANTAGES OF TAKING RESERVATION
SPECIAL OCCASIONS
FAIRNESS (First Come First Serve basis)
HIGHER CHECKS (increased revenue)
ABSENT CUSTOMERS
PLANNING AHEAD give restaurants ample time to plan their
program
CHANGES IN PARTY NUMBERS
6. ALTERNATIVES TO RESERVATIONS
In the case of some restaurants who do not accept reservations of for
those who cannot accommodate a large number of guests, the
following options can be considered:
o The waiting list
Guest give their names, stay inside the restaurant and wait for their
wait for their names to be called.
o The call- ahead list
Guests call ahead to place their names on the waiting list and inquire
and inquire how long will it take to wait.
o Pagers
Many restaurants employ electronic pagers in lieu of calling out
calling out customers names when table are ready.
