Here is a 25-word snapshot of today's learning:
Students learned about side work duties, appropriate dress codes, and proper guest service techniques like determining when guests are finished eating and which guest to serve first.
Executive dining etiquette skills are pivotal to every business occasion where food and drink are served. Far more than table manners and dining etiquette, Executive Presence at business meals requires poise, a polished presence and an understanding of the role of both Host and Guest. So, these are some basic dining manners.
This document discusses upselling techniques for food and beverage attendants. It defines upselling and identifies common objections attendants have for not upselling. The document then provides reasons to overcome these objections and lists different upselling question techniques like trigger questions, alternative questions, and approval questions. Examples are provided for each technique. The document concludes with practicing role plays of sample attendant and customer interactions and a review of the session objectives to be able to promote products positively and increase revenue through upselling skills.
The document provides step-by-step instructions for taking food orders in a restaurant. It outlines 7 steps: 1) observe guests for readiness, 2) approach with a smile, 3) suggest menu items and specials, 4) take the order sequentially while noting details, 5) repeat the order back clearly, 6) inform customers of the timeline, and 7) thank customers before leaving. The key is to engage customers with eye contact, listen attentively, confirm details, and maintain a polite, confident demeanor throughout the process.
This document provides guidance on proper dining etiquette. It discusses topics such as waiting for everyone to be served before eating, using the correct utensils for each course from the outside in, holding knives and forks properly, passing items to the right, and leaving the table neatly once finished. Good etiquette makes a positive impression on hosts and others at the table.
1. The document provides step-by-step instructions for taking food orders in a restaurant. It details how waiters should observe customers for signs they are ready to order, politely ask for their order, suggest menu items, repeat the order back, and inform customers about preparation times.
2. The order taking process involves noting details of each order on a kitchen order ticket to send to the kitchen as a record of sales and raw materials used. Waiters are advised to address customers respectfully and listen carefully to orders.
3. Taking food orders correctly is an important skill for waiters to provide good customer service.
This document provides etiquette guidance for dining in business and social settings. It outlines proper table setting, using utensils and napkins, and general dining tips. Specific instructions are given for passing food, signaling that a course is finished, and etiquette for different foods like bread, seafood and pasta. The overall goal is to help participants conduct themselves properly during meals to make a favorable impression.
The document provides etiquette guidelines for dining situations. It discusses pre-dining etiquette such as confirming reservations. It then covers etiquette at the table including how to sit properly, hold utensils, order food, pass items, and finish a meal. The document also discusses etiquette for different courses such as soup, salad, main dishes and dessert. It concludes with some basic manners and solutions to potential dining dilemmas.
Executive dining etiquette skills are pivotal to every business occasion where food and drink are served. Far more than table manners and dining etiquette, Executive Presence at business meals requires poise, a polished presence and an understanding of the role of both Host and Guest. So, these are some basic dining manners.
This document discusses upselling techniques for food and beverage attendants. It defines upselling and identifies common objections attendants have for not upselling. The document then provides reasons to overcome these objections and lists different upselling question techniques like trigger questions, alternative questions, and approval questions. Examples are provided for each technique. The document concludes with practicing role plays of sample attendant and customer interactions and a review of the session objectives to be able to promote products positively and increase revenue through upselling skills.
The document provides step-by-step instructions for taking food orders in a restaurant. It outlines 7 steps: 1) observe guests for readiness, 2) approach with a smile, 3) suggest menu items and specials, 4) take the order sequentially while noting details, 5) repeat the order back clearly, 6) inform customers of the timeline, and 7) thank customers before leaving. The key is to engage customers with eye contact, listen attentively, confirm details, and maintain a polite, confident demeanor throughout the process.
This document provides guidance on proper dining etiquette. It discusses topics such as waiting for everyone to be served before eating, using the correct utensils for each course from the outside in, holding knives and forks properly, passing items to the right, and leaving the table neatly once finished. Good etiquette makes a positive impression on hosts and others at the table.
1. The document provides step-by-step instructions for taking food orders in a restaurant. It details how waiters should observe customers for signs they are ready to order, politely ask for their order, suggest menu items, repeat the order back, and inform customers about preparation times.
2. The order taking process involves noting details of each order on a kitchen order ticket to send to the kitchen as a record of sales and raw materials used. Waiters are advised to address customers respectfully and listen carefully to orders.
3. Taking food orders correctly is an important skill for waiters to provide good customer service.
This document provides etiquette guidance for dining in business and social settings. It outlines proper table setting, using utensils and napkins, and general dining tips. Specific instructions are given for passing food, signaling that a course is finished, and etiquette for different foods like bread, seafood and pasta. The overall goal is to help participants conduct themselves properly during meals to make a favorable impression.
The document provides etiquette guidelines for dining situations. It discusses pre-dining etiquette such as confirming reservations. It then covers etiquette at the table including how to sit properly, hold utensils, order food, pass items, and finish a meal. The document also discusses etiquette for different courses such as soup, salad, main dishes and dessert. It concludes with some basic manners and solutions to potential dining dilemmas.
Dining etiquette is important for making a good first impression, especially during job interviews over meals. Some key points of etiquette include: using the correct silverware in the proper order, keeping your napkin on your lap, chewing with your mouth closed, and signaling that you are finished by placing your utensils at 5 and 10 o'clock on your plate. Specific foods have unique etiquette as well, such as eating berries with a spoon or breaking bread into bite-sized pieces. Following dining etiquette helps ensure you conduct yourself properly in social and professional settings.
This document describes different types of table service in restaurants. It discusses American/plate service where pre-plated foods are served to guests, Russian/silver service where foods are served family-style from platters, and French service which involves tableside food preparation. It also covers buffet, fast food, and counter service styles. The document provides detailed steps and procedures for American and Russian styles of service.
List of dos and don’ts for servers at restaurants worldwide - Miguel Guedes d...Miguel Guedes de Sousa
This document provides 100 tips for servers at restaurants to ensure excellent customer service. Some key tips include greeting every customer warmly, making sure tables are level before seating guests, listening carefully when asking how meals were, and addressing any complaints seriously without being patronizing. The goal is to serve all guests equally with patience, consistency and attention to their needs and comfort.
The document discusses the importance of suggestive selling in restaurants. It notes that 70% of guests do not know what they will order when they arrive. Suggestive selling allows servers to increase guest satisfaction and spending by recommending dishes based on their needs and wants. It provides tips for servers on how to effectively suggest items to guests through identifying wants and needs, making sales presentations while handling objections, and asking for the sale. Suggestive selling is a win-win approach that benefits both guests through new discoveries and restaurants through increased orders.
The document provides etiquette guidelines for proper table manners in restaurants and at dinner parties. It discusses how to handle napkins, when to start eating, how to use silverware and dinnerware by working from the outside in, and signals for when a course is finished. Additional tips include passing food items from left to right, eating slowly and in small bites, resting utensils on the plate instead of the table, and thanking servers. The setting of a formal American table is also depicted.
The document outlines the sequence of service and key responsibilities for servers. It details the steps servers should take from welcoming guests, seating them and taking their order, to serving the food, checking on satisfaction, presenting the bill and bidding farewell. The sequence emphasizes good customer service, including greeting guests with a smile, being attentive to their needs and preferences at each stage, and thanking them for their visit.
The document provides etiquette guidelines for dining at the table, including washing hands before eating, placing a napkin on one's lap, sitting up straight, asking to pass food, keeping elbows off the table, chewing with a closed mouth, not talking with food in the mouth, not waving silverware around, not playing with food, and not eating from another person's plate. It also states that one should ask to be excused after finishing a meal.
The document outlines 14 training sessions covering various aspects of restaurant service. Session topics include maintaining a professional appearance, tray handling, telephone standards, table setting, napkin folding, order taking, beverage service, and concluding with standards reviews. Each session provides detailed instructions on the related skills and procedures involved in high quality restaurant service.
The document provides etiquette guidelines for dining in various contexts. It discusses proper dining etiquette at home, including arriving on time with an appropriate hostess gift, waiting to be seated, and sending a thank you note. Table manners covered include keeping elbows off the table, chewing with your mouth closed, turning off phones, and asking servers to clean spills. The document also outlines etiquette for eating, such as cutting food into bites, using the proper utensils, pacing your eating, and placing used utensils on the plate. Restaurant tipping etiquette and guidelines for various courses of a meal are also summarized.
This document discusses various types of catering sectors and food and beverage service. It identifies different sectors such as hotels, restaurants, fast food, takeaways, retail stores, banquets, leisure attractions, highway service stations, welfare catering, industrial catering, and entertainment catering. It also outlines basic etiquettes and attributes required of food and beverage personnel including hygiene, knowledge, attitude, sales ability, and honesty. Finally, it discusses types of food and beverage service like table service, self-service, single point service, and specialized service as well as preparation required for service including mise-en-scene, mise-en-place, and sideboard setup.
Be polite, well-groomed, and avoid inappropriate touching or speaking ill of others. Give preferential treatment to young people and ladies, and make sure not to crowd guests or show impatience. Address any customer unhappiness without excuses, and avoid lengthy conversations or private behaviors like smoking or counting tips in front of customers.
How to handle difficult situation in restauranthpsetiawan2001
This document provides guidance on how to handle various difficult situations that may arise in a restaurant. It discusses potential issues like spills, intoxicated guests, guests with disabilities or communication difficulties, medical emergencies, and more. For each situation, it offers specific steps restaurant servers should take, such as apologizing for spills, not serving more alcohol to intoxicated guests, speaking slowly and clearly to guests who have hearing or language barriers, and positioning guests with limited mobility carefully. The key message is for servers to think positively, handle each situation with care and respect, and not take issues personally.
Suggestive selling and up-selling are techniques used to increase sales and average customer purchases. Suggestive selling involves recommending additional products to suit customers' needs, while up-selling focuses on persuading customers to upgrade to higher-cost items. Examples include fast food restaurants asking customers if they want fries with their burger or gaming centers offering longer play times at a discount. To be effective, salespeople must know their products thoroughly and pay attention to customers' reactions, addressing the host first and suggesting appropriate additional purchases discreetly. The goal is developing long-term relationships and repeat customers rather than just maximizing one-time sales.
This document provides information on proper table manners and etiquette for dining. It discusses the formal table setting, with utensils placed from the outside in. It also outlines etiquette for serving food, passing dishes, and eating tips, such as tasting before seasoning and keeping elbows off the table. The conclusion states that good table manners make a positive impression and practicing etiquette makes one comfortable in professional settings.
The document discusses etiquette and manners, providing guidelines for social behavior, communication styles, table etiquette including how to prepare for and conduct oneself during meals, as well as effective communication practices. Proper etiquette and manners are important for feeling comfortable interacting with others and showing respect. Following etiquette guidelines can help one appear more confident and relaxed in social situations.
This document provides etiquette guidelines for dining in both formal and casual settings. It discusses proper table setting, napkin use, passing and serving food, using cutlery, and etiquette for specific foods. The objectives are for participants to learn proper table manners for business or social situations and gain skills to conduct themselves properly when eating. It covers general rules, the formal table setting, serving dishes, table manners, and tips.
F&b st service sequence and welcoming the guestGauravKumar2656
This document outlines the service sequence for welcoming and serving guests in a restaurant. It discusses:
1. The typical order of steps involved in serving guests from greeting them to seeing them out, including welcoming guests, seating them, taking drink and food orders, serving courses, presenting the bill, and saying farewell.
2. Specific techniques for tasks like taking orders, upselling, serving various courses and drinks like tea and coffee, presenting the bill, and bidding guests farewell.
3. Equipment needed for certain services, like what is used to serve tea, coffee, cheese, and cigars. Videos are also embedded to demonstrate some techniques.
The document provides guidance for servers at Lunai's restaurant. It outlines the steps servers should take when greeting and serving tables, including taking drink and food orders, timing of course deliveries, refilling drinks, presenting checks, and more. It emphasizes providing excellent customer service, such as greeting tables quickly and regularly checking on customers. Servers are expected to know the menu thoroughly and guide customers through their meals.
Dining etiquette is important for making a good first impression, especially during job interviews over meals. Some key points of etiquette include: using the correct silverware in the proper order, keeping your napkin on your lap, chewing with your mouth closed, and signaling that you are finished by placing your utensils at 5 and 10 o'clock on your plate. Specific foods have unique etiquette as well, such as eating berries with a spoon or breaking bread into bite-sized pieces. Following dining etiquette helps ensure you conduct yourself properly in social and professional settings.
This document describes different types of table service in restaurants. It discusses American/plate service where pre-plated foods are served to guests, Russian/silver service where foods are served family-style from platters, and French service which involves tableside food preparation. It also covers buffet, fast food, and counter service styles. The document provides detailed steps and procedures for American and Russian styles of service.
List of dos and don’ts for servers at restaurants worldwide - Miguel Guedes d...Miguel Guedes de Sousa
This document provides 100 tips for servers at restaurants to ensure excellent customer service. Some key tips include greeting every customer warmly, making sure tables are level before seating guests, listening carefully when asking how meals were, and addressing any complaints seriously without being patronizing. The goal is to serve all guests equally with patience, consistency and attention to their needs and comfort.
The document discusses the importance of suggestive selling in restaurants. It notes that 70% of guests do not know what they will order when they arrive. Suggestive selling allows servers to increase guest satisfaction and spending by recommending dishes based on their needs and wants. It provides tips for servers on how to effectively suggest items to guests through identifying wants and needs, making sales presentations while handling objections, and asking for the sale. Suggestive selling is a win-win approach that benefits both guests through new discoveries and restaurants through increased orders.
The document provides etiquette guidelines for proper table manners in restaurants and at dinner parties. It discusses how to handle napkins, when to start eating, how to use silverware and dinnerware by working from the outside in, and signals for when a course is finished. Additional tips include passing food items from left to right, eating slowly and in small bites, resting utensils on the plate instead of the table, and thanking servers. The setting of a formal American table is also depicted.
The document outlines the sequence of service and key responsibilities for servers. It details the steps servers should take from welcoming guests, seating them and taking their order, to serving the food, checking on satisfaction, presenting the bill and bidding farewell. The sequence emphasizes good customer service, including greeting guests with a smile, being attentive to their needs and preferences at each stage, and thanking them for their visit.
The document provides etiquette guidelines for dining at the table, including washing hands before eating, placing a napkin on one's lap, sitting up straight, asking to pass food, keeping elbows off the table, chewing with a closed mouth, not talking with food in the mouth, not waving silverware around, not playing with food, and not eating from another person's plate. It also states that one should ask to be excused after finishing a meal.
The document outlines 14 training sessions covering various aspects of restaurant service. Session topics include maintaining a professional appearance, tray handling, telephone standards, table setting, napkin folding, order taking, beverage service, and concluding with standards reviews. Each session provides detailed instructions on the related skills and procedures involved in high quality restaurant service.
The document provides etiquette guidelines for dining in various contexts. It discusses proper dining etiquette at home, including arriving on time with an appropriate hostess gift, waiting to be seated, and sending a thank you note. Table manners covered include keeping elbows off the table, chewing with your mouth closed, turning off phones, and asking servers to clean spills. The document also outlines etiquette for eating, such as cutting food into bites, using the proper utensils, pacing your eating, and placing used utensils on the plate. Restaurant tipping etiquette and guidelines for various courses of a meal are also summarized.
This document discusses various types of catering sectors and food and beverage service. It identifies different sectors such as hotels, restaurants, fast food, takeaways, retail stores, banquets, leisure attractions, highway service stations, welfare catering, industrial catering, and entertainment catering. It also outlines basic etiquettes and attributes required of food and beverage personnel including hygiene, knowledge, attitude, sales ability, and honesty. Finally, it discusses types of food and beverage service like table service, self-service, single point service, and specialized service as well as preparation required for service including mise-en-scene, mise-en-place, and sideboard setup.
Be polite, well-groomed, and avoid inappropriate touching or speaking ill of others. Give preferential treatment to young people and ladies, and make sure not to crowd guests or show impatience. Address any customer unhappiness without excuses, and avoid lengthy conversations or private behaviors like smoking or counting tips in front of customers.
How to handle difficult situation in restauranthpsetiawan2001
This document provides guidance on how to handle various difficult situations that may arise in a restaurant. It discusses potential issues like spills, intoxicated guests, guests with disabilities or communication difficulties, medical emergencies, and more. For each situation, it offers specific steps restaurant servers should take, such as apologizing for spills, not serving more alcohol to intoxicated guests, speaking slowly and clearly to guests who have hearing or language barriers, and positioning guests with limited mobility carefully. The key message is for servers to think positively, handle each situation with care and respect, and not take issues personally.
Suggestive selling and up-selling are techniques used to increase sales and average customer purchases. Suggestive selling involves recommending additional products to suit customers' needs, while up-selling focuses on persuading customers to upgrade to higher-cost items. Examples include fast food restaurants asking customers if they want fries with their burger or gaming centers offering longer play times at a discount. To be effective, salespeople must know their products thoroughly and pay attention to customers' reactions, addressing the host first and suggesting appropriate additional purchases discreetly. The goal is developing long-term relationships and repeat customers rather than just maximizing one-time sales.
This document provides information on proper table manners and etiquette for dining. It discusses the formal table setting, with utensils placed from the outside in. It also outlines etiquette for serving food, passing dishes, and eating tips, such as tasting before seasoning and keeping elbows off the table. The conclusion states that good table manners make a positive impression and practicing etiquette makes one comfortable in professional settings.
The document discusses etiquette and manners, providing guidelines for social behavior, communication styles, table etiquette including how to prepare for and conduct oneself during meals, as well as effective communication practices. Proper etiquette and manners are important for feeling comfortable interacting with others and showing respect. Following etiquette guidelines can help one appear more confident and relaxed in social situations.
This document provides etiquette guidelines for dining in both formal and casual settings. It discusses proper table setting, napkin use, passing and serving food, using cutlery, and etiquette for specific foods. The objectives are for participants to learn proper table manners for business or social situations and gain skills to conduct themselves properly when eating. It covers general rules, the formal table setting, serving dishes, table manners, and tips.
F&b st service sequence and welcoming the guestGauravKumar2656
This document outlines the service sequence for welcoming and serving guests in a restaurant. It discusses:
1. The typical order of steps involved in serving guests from greeting them to seeing them out, including welcoming guests, seating them, taking drink and food orders, serving courses, presenting the bill, and saying farewell.
2. Specific techniques for tasks like taking orders, upselling, serving various courses and drinks like tea and coffee, presenting the bill, and bidding guests farewell.
3. Equipment needed for certain services, like what is used to serve tea, coffee, cheese, and cigars. Videos are also embedded to demonstrate some techniques.
The document provides guidance for servers at Lunai's restaurant. It outlines the steps servers should take when greeting and serving tables, including taking drink and food orders, timing of course deliveries, refilling drinks, presenting checks, and more. It emphasizes providing excellent customer service, such as greeting tables quickly and regularly checking on customers. Servers are expected to know the menu thoroughly and guide customers through their meals.
This document lists breakfast foods from around the world organized by region, including items like muesli from Switzerland, eggs benedict from New York, pancakes and syrup from the United States, chilaquiles from Mexico, idli from India, dim sum from China, and rice porridge and youitao from China. It provides an overview of traditional breakfast dishes and ingredients from Europe, Asia, Africa, Australia, North and South America.
This document provides information about the products and services of Institut for financial advisory, a financial advisory institute based in Prague, Czech Republic. It details how the institute has published several books and other educational materials on personal finance topics between 2004-2015. These materials have been used for training by banks and recommended for university courses. The institute has also conducted surveys and provided contributions to help improve financial literacy in the Czech Republic.
Insights 2015 - Accounting Update for Everybody - Chris RouseWindham Brannon
The document summarizes an accounting update presentation given by Chris Rouse of Windham Brannon, PC. It discusses recent standards issued by the Financial Accounting Standards Board, including standards on business combinations, inventory measurement, debt issuance costs, and consolidation. It also provides an overview of the current status of convergence between US GAAP and IFRS standards.
This document provides tips for improving oneself and having a positive impact on others. It recommends having a positive mindset in order to have good days. Additionally, it stresses the importance of having good character both for oneself and how one interacts with others. Small actions like being considerate of others' time and apologizing when wrong can make a positive influence and make others feel valued.
Marks Sattin Accounting Sector Market Research Presentation - Sydneyieuan84
Marks Sattin recently surveyed 1586 Finance professionals. This presentation reveals key findings within the Accounting Sector in Sydney and includes research on:
Feelings on the current market and the potential impact
Job seeking behaviour
Job satisfaction
The document provides information about logistics and handling logistics for an upcoming workshop. It discusses that logistics refers to completing an entire operation from start to finish. It also mentions that Jane needs to handle the logistics for ABC Co.'s upcoming regional workshop, which includes confirming details, booking accommodations, arranging facilities, and transportation. Useful phrases for communication are also listed.
Diffusion of the “spanish model” in latin americaUCT ICO
This document summarizes the diffusion of smoke-free policies in Latin America and the influence of the "Spanish model". It finds that while progress has been made in adopting smoke-free laws, the tobacco industry has promoted exceptions to laws based on the Spanish model of designated smoking areas. This model has been used unsuccessfully to block comprehensive smoke-free laws in Uruguay and Santa Fe, but could undermine progress if adopted elsewhere in Latin America. Strong public health arguments and human rights principles are needed to counter the tobacco industry's strategies.
The document describes Mahallu Management software, an open source program developed to manage all aspects of a Muslim community center or Mahallu, allowing users to save member information, issue marriage certificates, manage finances, payroll, and generate reports. The software aims to digitize record keeping for Mahallus by providing modules to register families, assets, committees, marriage notices, accounts, subscriptions, and other activities while enabling easy searching and data retrieval.
1. The document describes group therapy practices at a community mental health clinic in Acre, Israel that serves both Jewish and Arab patients.
2. The clinic offers several types of therapy groups focused on issues like personality disorders, anxiety disorders, borderline personality disorder, support for family members, and continuing care after hospitalization.
3. The conclusion emphasizes that while not all patients are suitable for group therapy, many benefit both from the social support of a group setting and from addressing interpersonal themes that emerge within group dynamics.
This document provides an overview of logic and the scientific method. It defines logic as the study of correct reasoning and the principles of valid arguments. It notes logic is concerned with how we ought to reason, not the psychology of actual reasoning. The document then discusses the scientific method, noting it aims to discover facts through reflection and hypotheses. Scientific inquiry uses probable inference and theories can be modified as evidence demands. The ideal of science is to achieve a systematic interconnection of facts for increased accuracy and information. Empiricism and observation are central to the scientific method.
Technical Bulletin 0714 Elastomeric insulation versus polyisocyanurate in low...Dyplast Products
PURPOSE
Several of Dyplast’s prior Technical Bulletins have provided in-depth comparisons of various insulants, including polyisocyanurate (polyiso or PIR), polyurethane (PUR), phenolic, polystyrene (expanded EPS and extruded XPS), cellular glass, and fiberglass - - as well as less-than-comprehensive comparisons with elastomeric and aerogel. Now with somewhat more information becoming available from elastomeric manufacturers and the aggressive marketing from elastomeric suppliers for colder applications it is appropriate to dedicate a Technical Bulletin to elastomeric insulants as compared to polyisocyanurate - - and to a much lesser extent phenolic, and cellular glass.
The document discusses different aspects of the Xbox gaming system. It provides details on the Xbox 360, including price ranges and color options. It describes features of Xbox Live for online multiplayer and social gaming. Kinect is summarized as allowing controller-free full body gaming through voice and motion controls, and being suitable for all ages. SmartGlass enhances the Xbox experience by controlling the TV and zooming on a paired mobile device. A comparison chart rates Xbox 360 and PlayStation 3 on design, features, online services, games, graphics, and value. Brief biographical information is given on James Allard, the creator of the original Xbox.
September 19 Front of the House Rules of ServiceRachael Mann
This document outlines the objectives and agenda for a restaurant service training class. The objectives are for students to learn about table service rules, front of house side work for opening and closing, and appropriate dress. The agenda includes discussing proper flatware handling, who to serve first, knowing when guests are done eating, required pre- and post-service side work, and appropriate front of house attire. Activities include reviewing vocabulary, discussing scenarios in small groups, and completing a graphic organizer to take notes on manager and staff side work responsibilities for opening and closing.
This document provides training for banquet servers. It outlines the roles and responsibilities of servers, including providing excellent customer service, properly setting up tables with flatware and linens, and using various serving styles. Servers must greet guests with a smile, address any issues promptly, and ensure a pleasant dining experience for all. Proper etiquette and uniform are required, as well as knowing how to efficiently carry trays, set tables, fold napkins, and serve food to guests. The goal is to seamlessly anticipate and meet customers' needs.
This module contains the lesson on the different preparations done in dining rooms and restaurant area prior to the actual service. It starts from taking table reservations up to the physical set up of the dining area and service stations. This will set the mood and ambience of the restaurant as well as ensure that the actual service will go smoothly. It also helps the learners to understand what transpires before the actual restaurant service. Teaches them to value the need to learn different skills in preparing the dining room area.
The document provides an orientation training guide for new servers. It includes an overview of the training agenda, server job responsibilities, attire guidelines, and important concepts like team serving, principal server responsibilities, and pivot points. Servers will learn how to greet tables, take orders, run food, bus tables, and provide excellent guest service throughout the dining experience. Attention to detail with things like attire, table maintenance, and positioning of guests is emphasized.
The document provides information about The Butcher's Daughter restaurant including:
- An overview of the vegetarian concept and menu items.
- Details on locations in New York City and Venice, California.
- Information that the restaurant is owned by Heather Tierney and David Ochoa Rodriguez along with several investing partners.
- Guidelines for employee conduct, duties for different roles, and emergency procedures.
Here are the sentences completed with the verbs:
1. Many small businesses have ___________ during the pandemic. shut down
2. After travelling for a year, my friend finally ___________ home. came back
3. I want to ___________ my own restaurant one day. set up
4. The store was only meant to be open temporarily, so they ___________ last month. shut down
5. Many restaurants had to radically change their operations to ___________ during lockdown. set up
6. The business struggled for a long time before finally deciding to ___________. shut down
7. After graduating, I plan to ___________ to my hometown. come back
8. It took them 6
The document provides information on various types of interviews, including behavioral, face-to-face, panel, case, stress, and telephone interviews. It describes the purpose and process of each type. For example, it notes that behavioral interviews focus on a candidate's past behaviors, a panel interview involves questions from multiple interviewers, and a case interview presents candidates with situations to resolve. The document also gives tips for interview preparation, such as researching the organization, practicing responses to common questions, and dressing appropriately.
The document provides an orientation overview for new student employees at UCSC Dining. It introduces the dining units on campus and describes various work stations. It emphasizes the importance of customer service, food safety, and teamwork. It outlines uniform and attendance policies for student employees and provides training on cashier duties, food temperatures, and minimizing contamination.
Mise-en-place is a French term meaning "put in place" and refers to having all ingredients and tools prepared ahead of time. It is important in the food industry, especially restaurants and hotels, as it allows for efficient service and teamwork. Sample mise-en-place for a restaurant includes setting up dining rooms, cleaning tables, polishing cutlery and glassware, filling condiments, and stocking service areas. Mise-en-place is crucial for the food industry as it helps services run smoothly and avoids delays.
The document outlines 14 training sessions covering various aspects of restaurant service. Session topics include maintaining a professional appearance, tray handling, telephone standards, table setting, napkin folding, order taking, beverage service, and concluding with standards reviews. Each session provides detailed instructions on the related skills and procedures involved in high quality restaurant service.
The document outlines 14 training sessions covering various aspects of restaurant service. Session topics include maintaining a professional appearance, tray handling, telephone standards, table setting, napkin folding, order taking, beverage service, and concluding with standards reviews. Each session provides detailed instructions on the related skills and procedures involved in high quality restaurant service.
The document provides guidelines for banquet servers at Wellers, including:
1. Servers must complete an orientation before working to learn about facilities and basic setup.
2. Crewleaders oversee each event and supervise servers. Schedules are posted two weeks in advance and servers must arrive on time and check the schedule to find their room and section assignment.
3. The document outlines expectations for servers to work as a cooperative team, provide excellent customer service, and complete their duties to assist with events running smoothly. It also addresses requesting time off and how pay levels are determined.
The document provides guidance for those hosting or emceeing school events. It defines a master of ceremonies or emcee as the host who introduces speakers and keeps events on schedule. The roles of an emcee include warming up the crowd, setting the tone, and ensuring smooth transitions between segments. Proper preparations are important and involve familiarizing oneself with the program, participants, and venue. During the event, the emcee should speak clearly and positively while making all participants feel welcomed. Effective hosting also requires practice and maintaining composure despite any issues. The document concludes with participants drafting scripts for sample school events and sharing insights from the activity.
Knowledge is Power
The more we know about our menu, beverage, and wine offerings the more we can communicate to our guests. The more we know the more the guest will trust in what we are providing them. The more we know, the more likely we create a “wow” experience. As front of house staff we must be dedicated to understanding the product we offer and must work very hard to consistently provide accommodating, professional service with a friendly and upbeat attitude. It is management’s role to empower you with the essential information and knowledge required to execute the highest level of service at all times. It is up to you to follow through! It is also your role to be prepared to attend server/bartender etc. meetings to maintain your knowledge and stay up to date on changes to the menu, wines, beverages, etc. Feel free to speak up should you need more information/training at any time.
The document provides an overview of the philosophy and policies of Peacefood Café, a vegan restaurant. It discusses the important role of front-of-house staff in promoting compassionate vegan values to customers. Specific expectations for dress code, hygiene, and job duties are outlined for host/hostess and server positions. Hosts are responsible for greeting customers and seating them with water and menus, while servers take orders, interpret menu items, and sell customers on vegan options through their product knowledge.
These slides cover an expectation mapping workshop, a user experience activity which can be run with an individual customer, a stakeholder or an entire team.
The document provides information about different job roles in the food and beverage service industry. It discusses the responsibilities of a restaurant manager, reception waiter, head waiter, food waiter, beverage waiter, and busser. It then has students identify job roles based on scenarios and take a quiz to test their understanding.
The document provides training steps for waiters at a bar/lounge to maximize guest satisfaction. The key steps are to greet guests with a smile, seat them at their table, present menus and suggest dishes, take drink orders and suggest beverages, serve drinks and snacks, present the correct bill in a timely manner, and thank guests as they leave. The overall goal is to ensure guests have a pleasant experience through attentive and professional service at all stages of their visit.
This document provides an overview and outline of topics to be covered in a professional service training seminar for restaurant staff. The seminar aims to improve service skills and standards. Key topics included are telephone procedures, greeting guests, personal hygiene, communication skills, quality control, order taking techniques, suggestive selling, wine and alcohol service, sanitation practices, and evaluating performance.
Introductory Business English coursebook for teaching or studying on EnglishCentral. See the example class page (all teachers get) of these videos here - http://bit.ly/xjx8u9
ACTEAZ Summer Conference Creating Your Online Professional BrandRachael Mann
The document provides information about creating a professional brand and lists 5 action items that can be implemented this week. It includes contact information for Rachael Mann and links to her website and social media profiles on sites like Twitter and Google where she discusses teaching like TED. The action items are meant to help readers start developing their own professional brand.
This document promotes the #TeachlikeTED hashtag and encourages connecting with the author, RLMann4, on social media platforms like Twitter under the handles @teachliketed, @RLMann4, and through email. The focus is on teaching in a style inspired by TED talks.
Here are some probing questions I have:
- What are the competing priorities or tensions at play here that are making this dilemma challenging?
- What have been the reactions or responses from those impacted by this dilemma? How have they shaped your thinking?
- What are some potential unintended consequences of different paths forward that you want to avoid?
- What internal or external factors might help or hinder different options for addressing this dilemma?
- How does this dilemma connect to any broader goals, values or principles for your work?
Group: Perspectives and Ideas (5 minutes)
• Group members each offer one idea, tool, resource or perspective to help address the dilemma.
• Presenter: Ask clarifying questions but
This document provides information about various apps categorized by their relevance and usefulness for career and technical student organizations (CTSOs), classroom teaching and projects, and personal effectiveness. It lists apps colored coded by category and instructs partners to determine which apps are relevant, have stars by apps they have used before, and be prepared to share favorites. It also provides information about using a Twitter party and unique hashtag to promote a CTSO with social media.
There's an APP for That: FBLA Presentation Rachael Mann
This document discusses using apps and technology in Career and Technical Student Organizations (CTSOs) and classrooms. It provides examples of how social media can be used to promote programs, create public service announcements, and showcase student achievements. Examples of apps that are useful for different purposes like classroom delivery, projects, and personal effectiveness are given. The document also discusses alternatives to apps and additional technology resources that can be incorporated into classes and CTSOs.
Future Educator Association FEA Advisor Update Session Rachael Mann
The document provides updates from the Future Educators Association (FEA) summer conference. Key points include:
1) FEA's overarching purpose is to promote opportunities for students to develop personal and leadership skills for becoming teachers.
2) There are updates from the national office including no start up fees for new chapters and ideas to rebrand FEA as "Educators Rising."
3) Arizona FEA will be rebranded as "Educators Rising of Arizona" with the 2014-2015 theme being "Faster, Higher, Stronger."
Arizona Future Educators Association 2014 State Officer Training Rachael Mann
This document outlines the agenda and expectations for the 2014 Arizona FEA State Officer Training. Over the course of several days, officers will learn about proper dress codes, public speaking skills, leadership development, and their specific roles and responsibilities. They will practice skills like giving classroom presentations and networking speeches. By the end, officers will have their state positions announced and be prepared for their duties over the coming year.
Technology, Apps, and Social Media for CTERachael Mann
This document provides information on using various social apps and technology in FCCLA (Family, Career and Community Leaders of America) and FACS (Family and Consumer Sciences) classrooms. It lists several social media platforms like Facebook, Instagram and Twitter that can be used to promote FCCLA programs. It also suggests apps and websites for collaborating, organizing presentations, creating videos and graphics, developing professional online profiles, and assessing student learning. The focus is on how technology can engage students and help teach FCCLA and FACS content.
CTSO's for JTED @ Santa Rita Culinary Rachael Mann
This document contains information from a culinary arts class, including:
- Announcements about officer elections, paperwork, and classroom expectations
- A review of proper attire for the lab
- Information about career and technical student organizations (CTSOs) such as CCAP and FCCLA that students can join
- Requirements to become an FCCLA officer and a discussion of additional positions that may be needed for a successful club
This document discusses three career and technical student organizations (CTSOs) for culinary arts programs: FCCLA, CCAP, and SkillsUSA. It provides an overview of culinary arts CTSO activities in Pima County JTED and links to videos and websites about Arizona FCCLA, CCAP, and SkillsUSA activities at local schools. Representatives were available after to answer any questions.
A sous chef supervises other chefs in the kitchen and may fill in for the executive chef when needed. A garde manger is responsible for preparing cold food items like salads, cold meats, cheeses, and sauces. Quaternary ammonium compounds (Quats) are chemicals used to clean and sanitize kitchen surfaces.
Intro to Performance Based AssessmentsRachael Mann
The document provides an overview of performance based assessments (PBAs) that technical students will complete, which evaluate skills through tasks based on industry standards, unlike traditional exams. It outlines why PBAs are used, what skills will be assessed through tasks like food preparation and plating, and provides resources for students to practice skills and create a time plan for the PBA.
This document discusses using technology resources in career and technical education (CTE). It lists several online tools that teachers can use in the classroom, including LiveBinders for organizing resources, Animoto for creating videos, and Rouxbe for online cooking lessons. The document provides examples of how teachers can have students create projects using these tools, such as making a Glogster about different cuisines or creating a graphic organizer in Bubbl.us. It also discusses using online flashcards and quizzes to help students review for end-of-course assessments.
This document outlines practice plans for a culinary competition rotation. Students will select a competition to practice, develop timelines and work plans, and practice the recipe or skills over four days. Competitions include salads, omelets, potatoes, chicken dishes, crepes, cupcakes, innovations, and more. Each practice day involves completing a starter, reviewing plans, cooking/baking, plating samples, cleaning up, and reflection. Objectives focus on knife skills, cooking methods, mise en place, and presentation techniques.
The document outlines a CTSO rotation for culinary students. On day 1, students will choose a CTSO competition to practice, read recipes and criteria, define terms, and create a timeline and work plan. Subsequent days involve practicing the competition through mise en place, execution, sampling, and cleanup. The rotation covers competitions like salads, omelets, potatoes, chicken dishes, crepes, cupcakes, and knife skills.
Monday October 15 Catering Lemon Basil Pasta Garlic ChickenRachael Mann
The document outlines the plans and tasks for catering an event on November 30th that includes a bread basket, salad, chicken pasta dish, dessert, and beverages for 20 guests. It details the objectives, timeline, and assigns different tasks to student groups during each class period such as setting up, food preparation, and cleanup. The final section discusses evaluating and improving individual and group performance.
The document outlines the rotations and procedures for students in an advanced culinary arts class, including rotations focused on MyPlate, competitions, catering preparation, support crew duties, and front-of-house. It provides details on requirements for each rotation and expectations for students to document their work in a rotation log and portfolio. The rotations are designed to give students hands-on experience in different areas of the foodservice industry.
Cynthia Foster has just returned from a principals' meeting with the superintendent where she learned about new mandates and regulations. She is feeling overwhelmed by the increased workload and responsibilities under No Child Left Behind. As the new principal, she must determine how to balance leadership, decision making, communication, budgets, and accountability while considering the perspective of her teachers. Wise advice reminds her that true leadership requires others to follow.
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Performance Based Assessments (PBAs) are technical skill assessments based on industry standards that document students' performance levels. PBAs involve hands-on demonstrations of skills rather than traditional multiple choice tests. Culinary and Early Childhood Education students piloted PBAs which involved hands-on food preparation assessments scored by chefs and portfolios scored by instructors. Students found the PBAs more meaningful and reflective of their skills compared to traditional tests. While PBAs require more planning and resources, they better prepare students for their future careers.
Comparitive Education Performance Based Assessments vs Traditional AssessmentRachael Mann
Performance-based assessments (PBAs) evaluate technical and career skills through hands-on demonstrations and portfolios, rather than traditional multiple-choice tests. PBAs allow students in career and technical education (CTE) programs to showcase the practical skills they have learned. The article discusses a pilot program that used PBAs in culinary arts and early childhood education courses. Students completed hands-on assessments evaluated by industry professionals and portfolios containing work samples and reflections. Student feedback indicated PBAs provided a more authentic learning experience than traditional assessments. While more time-consuming for teachers, PBAs help prepare students for real-world work expectations.
Main Java[All of the Base Concepts}.docxadhitya5119
This is part 1 of my Java Learning Journey. This Contains Custom methods, classes, constructors, packages, multithreading , try- catch block, finally block and more.
LAND USE LAND COVER AND NDVI OF MIRZAPUR DISTRICT, UPRAHUL
This Dissertation explores the particular circumstances of Mirzapur, a region located in the
core of India. Mirzapur, with its varied terrains and abundant biodiversity, offers an optimal
environment for investigating the changes in vegetation cover dynamics. Our study utilizes
advanced technologies such as GIS (Geographic Information Systems) and Remote sensing to
analyze the transformations that have taken place over the course of a decade.
The complex relationship between human activities and the environment has been the focus
of extensive research and worry. As the global community grapples with swift urbanization,
population expansion, and economic progress, the effects on natural ecosystems are becoming
more evident. A crucial element of this impact is the alteration of vegetation cover, which plays a
significant role in maintaining the ecological equilibrium of our planet.Land serves as the foundation for all human activities and provides the necessary materials for
these activities. As the most crucial natural resource, its utilization by humans results in different
'Land uses,' which are determined by both human activities and the physical characteristics of the
land.
The utilization of land is impacted by human needs and environmental factors. In countries
like India, rapid population growth and the emphasis on extensive resource exploitation can lead
to significant land degradation, adversely affecting the region's land cover.
Therefore, human intervention has significantly influenced land use patterns over many
centuries, evolving its structure over time and space. In the present era, these changes have
accelerated due to factors such as agriculture and urbanization. Information regarding land use and
cover is essential for various planning and management tasks related to the Earth's surface,
providing crucial environmental data for scientific, resource management, policy purposes, and
diverse human activities.
Accurate understanding of land use and cover is imperative for the development planning
of any area. Consequently, a wide range of professionals, including earth system scientists, land
and water managers, and urban planners, are interested in obtaining data on land use and cover
changes, conversion trends, and other related patterns. The spatial dimensions of land use and
cover support policymakers and scientists in making well-informed decisions, as alterations in
these patterns indicate shifts in economic and social conditions. Monitoring such changes with the
help of Advanced technologies like Remote Sensing and Geographic Information Systems is
crucial for coordinated efforts across different administrative levels. Advanced technologies like
Remote Sensing and Geographic Information Systems
9
Changes in vegetation cover refer to variations in the distribution, composition, and overall
structure of plant communities across different temporal and spatial scales. These changes can
occur natural.
This document provides an overview of wound healing, its functions, stages, mechanisms, factors affecting it, and complications.
A wound is a break in the integrity of the skin or tissues, which may be associated with disruption of the structure and function.
Healing is the body’s response to injury in an attempt to restore normal structure and functions.
Healing can occur in two ways: Regeneration and Repair
There are 4 phases of wound healing: hemostasis, inflammation, proliferation, and remodeling. This document also describes the mechanism of wound healing. Factors that affect healing include infection, uncontrolled diabetes, poor nutrition, age, anemia, the presence of foreign bodies, etc.
Complications of wound healing like infection, hyperpigmentation of scar, contractures, and keloid formation.
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...PECB
Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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Communicating effectively and consistently with students can help them feel at ease during their learning experience and provide the instructor with a communication trail to track the course's progress. This workshop will take you through constructing an engaging course container to facilitate effective communication.
Leveraging Generative AI to Drive Nonprofit InnovationTechSoup
In this webinar, participants learned how to utilize Generative AI to streamline operations and elevate member engagement. Amazon Web Service experts provided a customer specific use cases and dived into low/no-code tools that are quick and easy to deploy through Amazon Web Service (AWS.)
How to Setup Warehouse & Location in Odoo 17 InventoryCeline George
In this slide, we'll explore how to set up warehouses and locations in Odoo 17 Inventory. This will help us manage our stock effectively, track inventory levels, and streamline warehouse operations.
How to Setup Warehouse & Location in Odoo 17 Inventory
FOH Service
1.
2. 9/21 Amuse Bouche: Record the quote in
the bell work section of your binder then
write your response.
“ One cannot think well, love well, sleep
well if one has not dined well”.
~Virginia Woolf~
3. Announcements:
Binder Check on Monday! Make sure you
have all Amuse Bouche/Bellwork responses,
class assignments, notetakers, article
summary, etc. up to date.
Homework assignment due Wednesday
(Prepare a meal for your family then take a
picture or write a summary. Must have
parent signature verifying that you prepared
the meal)
4. Cake Off Winners:
Augusta Thompson
Celeese Dockery
Deb Kitchens
These students will go on to the state competition
October 24th! Congratulations
5.
6. USFood’s “Food Show” Field Trip on 9/25 (Please
turn in permission slips by Monday 8am)
Jason Garcia
Deb Kitchens
Dani Antosh
Bethanie Spencer
Conner Long
Cameron Corens
We will be leaving at 730 am Tuesday- please dress
Casual Professional. We will return at 6pm
7. Officer Training on 9/27 (Please turn in
permission slips by Monday 8am)
Bethanie Spencer
Deb Kitchens
Jason Garcia
Dani Antosh
Katelynn Renzulli
Cameron Corens
Matthew Garciacona
8am – 3pm , Wear professional dress
8. 10/1 Apple Annie’s Field Trip (Please turn in
signed form by Tuesday, September 25th)
9. 10/5 Biosphere Field Trip (Please turn in
Permission forms by Tuesday, September
25th)
10. Objectives
Students will be able to:
1. Identify the general rules of table service
2. Explain side work for opening and closing
3. Identify appropriate dress for
front of the house
11. Make a list of things that you
think can make eating at a fine
dining (fancy) restaurant special.
Be prepared to share with the class
12. Before/After
1. What is the proper way to handle flatware when
serving guests?
2. Which guest should be served first at the table?
3. What are 2 ways that you will know a guest is done
eating a meal/course?
4. What needs to be done before guests arrive and after
they leave?
5. Describe appropriate dress for Front of the House.
13. K.I.M.
• Form of Concept K= I= M=
Key Word or Information Memory
Mapping Concept or data Strategy
• Words in
combinations or
relevant context
and not taught in
isolation are more
likely to be
remembered
14. Vocabulary Term: Customer
Service
Effectively servicing guests/customers from the
beginning to end of their purchase.
http://www.123rf.com/photo_9069211_happy-waiter-and-waitress.html
17. Terminology: Team Work
Team Work- Cooperative or coordinated
effort on the part of a group of persons
acting together as a team or in the interests
of a common cause.
18. How do you know
the guest is finished with the course?
Criss cross 4 o’ clock
19. Four Stations
or Four Corners
1. Go to your assigned station
2. Discuss the prompt and take notes
3. Rotate to the next station when time is
called
4. Return to your seats and be prepared to
share
4 Minutes at each station
19
20. Which Is Correct?
(hold up fingers)
1. Dinner plates are needed for coffee service
2. If you are unsure if a guest is finished with a course
you should go ahead and clear it.
3. Beverages should be poured into beverage containers
directly on table.
4. Guest must remind you if they need utensils.
5. Heavily soiled napkins should be replaced.
21. PREDICT
Predict what would happen if… There
were no folded napkins, no polished
glasses, and only half of the tables were set
for dinner service and several guest began
to arrive. Write down your prediction in
the “Assignments” section of your binder.
Be prepared to share.
22. Side Work
Small jobs that must be completed to ensure that
service runs smoothly.
(Must be be done before service begins and after it
ends)
23. Brainstorm
With the person next to you, list at
least 6 side work duties that you
think must be done before
service begins.
Be prepared to share
25. Dining Room Manager (DM)
Opening Side Work
Check reservations (if any)
Draw floor plan plot tables and large
parties
Supervise set up of dining room
Meet with chef for specials
Verify tables are set and detailed
Confirm drink specials (if any)
Run pre shift meeting
26. Dining Room Manager
Closing Side Work
Do final walk through
Ensure all closing duties have been
completed and lock all doors
Adjust lights
27. Hostperson
Opening side work
Check cleanliness of restroom and
lobby
Check messages
Return calls
Verify reservations for next
business day (call and mark)
Thorough menu check (count,
cleanliness, ensure they are
correct menus)
28. Hostperson
Closing Side Work
Wipe down menus
Final check of the restroom and lobby
Straighten host stand
Ensure all guest checks are closed
Final message check
See DM for closing check out
29. Server
B.O.T.H. Opening Side Work
Place sanitation buckets
Clean and polish glasses for service
and silverware
Cut lemons
Garnish tray for drinks if needed
Set up water glasses
Fill water pitchers
Make sure coffee and tea are made
for service
30. Server
B.O.T.H. Closing Side Work
Return sanitation bucket
Place any soiled beverage containers in rack
Start organizing shelves with F.O.T.H. Server
(Sugar caddies, tea, etc.)
Dump coffee and tea, clean
Wrap garnish trays
See DM for closing check out
31. Server
F.O.T.H. Opening Side Work
Fold napkins
Polish silverware
Set tables
Detail tables
Set up service trays
Check and fill salt and
pepper shakers (S&P)
32. Server
F.O.T.H. Closing Side Work
Help replace tablecloths if needed
Wipe down salt and pepper shakers
Spot sweep dining room
Fill sugar caddies
Straighten service station (sugar
caddies, tea, etc.)
See DM for closing check out
33. Bus Person
Opening Side Work
Verify dining room floor is clean and free of
debris
Help set up dining room for service
Help set up water glasses and water pitchers for
service
Set up Iced tea pitchers
34. Bus Person
Closing Side Work
Clear tables and change soiled
linens
Take linen bag from B.O.T.H. to
back
Break down trays
Wipe trays with sanitizing
solution (wash if needed)
See DM for closing check out
35. Pa r ap h rase rson nex
t
’re the pe t least
With you e down a
to you, writ bout why
points a
two key te am while
worki ng as a o rk is so
n g side w
completi
im portant.
your key
Su mmarize n words!
your ow
points in d to shar
e
B e prepare
36. Think-Pair-Share
Describe what you think is
appropriate attire for a
front of the house
employee to wear and
why.
37. Appropriate Dress
Clean solid shirt
Clean black pants
Clean apron
Clean non slip closed toed
shoes
**Every restaurant is
different but, you can’t go
wrong with a clean
uniform**
http://www.uniform-ties.com/catering-services.php
38. Partner A turn to partner B.
Tell or teach your partner the
two most important things you
have learned so far at the
station you are at...
Switch roles and repeat the
process.
38
39. Before/After
1. What is the proper way to handle flatware when
serving guests?
2. Which guest should be served first at the table?
3. What are 2 ways that you will know a guest is done
eating a meal/course?
4. What needs to be done before guests arrive and after
they leave?
5. Describe appropriate dress for Front of the House.
40. Find Someone Who…
Find someone who can answer
one of the questions on your
handout.
Have them write the answer and
sign your paper.
Now, find a different person
to answer another question.
Keep going until all of the
questions are answered.
41. Closure: Snapshot
Write a
“snapshot” of
today’s
learning in 25
words or less.
Editor's Notes
Students will jot down there responses and then revisit at the end of the lesson
Critical Thinking Strategies for Diverse Learners Kuzmich, 2009
Distribute the “Four Squares” handout. Service rules are posted in 4 corners of the room. Students complete the questions and then wait until teacher instructs to rotate to the next station. 11. Four Stations or Four Corners teacher posts questions, photos, quotes, etc. at four (or more) stations around the room teacher assigns groups of students to each station students discuss and take notes after the teacher calls time, the students rotate to another station when students have visited all stations, students return to their desks to do an individual assessment
1. Hand signals: thumbs up or thumbs down to indicate agreement or disagreement use fingers to indicate a number selection such as “Which is the correct solution one, two or three?” teacher gives feedback to the students
2. Whiteboards/Slates student writes answer or solution to a question posed by the teacher teacher solicits all students to show at the same time teacher gives feedback to the students
Have students complete graphic organizer while advancing through the following slides. 19. Graphic Organizer teacher presents graphic organizers, like a concept map, light bulb, etc. to the students to complete during a presentation teacher debriefs students
DM: Dining Room Manager
6. Paraphrase student writes down one or two main ideas directly from the text or notes student now paraphrases these ideas in their own words teacher provides feedback
3. Think-pair-share teacher presents a question teacher gives wait time for student to form answer teacher instructs students to share their answer with a partner teacher calls on non-volunteers to share with the class
Teacher explains that every restaurant is different and they may require that an employee wear a specific uniform.
20. A-B Partner Teach partner A turn to partner B tell or teach your partner the two most important things you have learned so far about... switch roles and repeat the process teacher calls on non-volunteers
32. Find Someone Who . . . teacher provides a handout with questions each student must find someone in the class who knows the answer to that question student who knows the answer signs the paper for student one first student then must find a different person to answer another of the questions this process continues until someone has a filled out sheet or time is called by the teacher teacher provides feedback
30. Snapshot teacher provides a prompt from the lesson students must write a “snapshot” of the lesson in 25 words or less teacher uses a strategy to check all