Hospitality: The excellent service
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Presented by Alice, Erima, Isa, and Richard in Hospitality course. English Department. University of 17 Agustus 1945 Semarang. 2019.
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Hospitality: The excellent service
- 1. Good morning, Today we'll be presenting our discussion on how do fine dining restaurants standardize their service. We focus firstly on the service of waiters, or servers. Hopefully this information will be useful for you someday in the future. HOSPITALITY APRIL 24, 2019
- 2. HOSPITALITY 01 The excellent service ability attitude appearance attention action accountability The A6 basis of prime service by Atep Adya Barata (2003; 31) as the literary resource we're using in this presentation.
- 3. a1 HOSPITALITY 02 The ability “Natural ability without education has more often raised a man to glory and virtue than education without natural ability.” ― Marcus T. Cicero How big a role does knowing the food play in giving food service? Knowing the food is essential for good service. Servers need to know what ingredients are used in the dishes since food allergies are growing concern.
- 4. The ability a1 HOSPITALITY 03 Master not the whole recipe, but the main ingredients. Bitter Greens MAIN INGREDIENTS walnuts Riesling vinegar lemon juice shallot whole grain mustard grapeseed oil Kosher salt baby carrot radicchio baby turnips Flaky sea salt
- 6. a2 HOSPITALITY 05 The attention “The world is in sore need of good listeners. And in our own lives, it’s amazing to recognize just how valuable listening can be for us.” ― Tom Walsh, Just for Today, The Expanded Edition What things should a server do at every table regardless of how busy they are? One cannot be forgotten. If the food is taking too long, often a small gesture of offering a complimentary cup of soup can be cost effective.
- 8. a3 HOSPITALITY 07 The accountability “The price of greatness is responsibility.” ― Winston Churchill What is the most important part of good food service? Apart from the rate of how delicious the food is, server needs to ensure the customer perception level is achieved. This approarch needs to regain the trust of the customer. This should bring them back for a second visit.
- 10. a4 HOSPITALITY 09 The action 1. Welcoming guest Menyambut tamu 2. Guide to table Menuntun tamu kepada mejanya 3. Provide water, menu, etc. Melayankan air, buku menu, dan menawarkan sajian gratis seperti garlic bread atau soup. 4. Serve while hot Mengantarkan sajian selagi panas. 5. Clear table Membersihkan meja 6. Thank the guest Mengucapkan terima kasih. BEFORE ORDER AFTER ORDER
- 11. The attitude HOSPITALITY 10 “Ability is what you're capable of doing. Motivation determines what you do. Attitude determines how well you do it.” ― Lou Holtz DOs § Smile § Start with the guest of honor or the oldest § Start with women then men § Keep clean § Wash hands often § Be patient a5DON'Ts § Speak inappropriate conversations with coworkers § Sit at the diner's table or touch the customers § Touch face, hair, or adjust clothes § Touch eating surfaces
- 12. a6 HOSPITALITY 11 The appearance Standard § Kerapian rambut dan tata rias § Dress code: kemeja lengan panjang, vest § Membalut luka apapun § Sepatu yang nyaman, bersol karet, menutupi jari-jari kaki § Hindari wewangian berlebihan § Tanpa aksesoris
- 13. HOSPITALITY copyright (c) 2019 OUR TEAM § ALICE § ERIMA § ISA § RICHARD Thank you, for paying great attention to our presentation.