This document provides definitions and guidelines for food and beverage service briefing, mise en scene, mise en place, sideboards, and table covers.
The briefing should be short, between 10-15 minutes, and inform staff about appreciation, promotions, unavailable items, specials of the day, and sales targets. Mise en scene refers to preparing the restaurant space before service through lighting, furniture placement, and decorations. Mise en place is preparing ingredients before cooking. A sideboard stores service items like plates and cutlery. A table cover consists of a complete place setting for one person.
LECTURER : CIK SARIMAH ISMAIL
PREPARING THE TABLE
The first opening duty is to check your station to see that the
general area is presentable to setup for service.
Setup enough tables to accommodate the reservations and
the average number of persons without reservations who are
expected.
Using a clean cloth or sponge in a solution of milk
detergent and warm water, thoroughly wash the tables before you
set them.
Check the seats, dusting off crumbs and cleaning sticky
area.
http://tangkapgambar.blogspot.com/
LECTURER : CIK SARIMAH ISMAIL
PREPARING THE TABLE
The first opening duty is to check your station to see that the
general area is presentable to setup for service.
Setup enough tables to accommodate the reservations and
the average number of persons without reservations who are
expected.
Using a clean cloth or sponge in a solution of milk
detergent and warm water, thoroughly wash the tables before you
set them.
Check the seats, dusting off crumbs and cleaning sticky
area.
http://tangkapgambar.blogspot.com/
Banquet organization structure mba ttm.pptxPankaj Chandel
Banquet department uses various pieces of equipment that are necessary to conduct different types of functions. While booking the function, the banquet manager or in-charge should discuss with the host and find out the facilities required and make the host clear what are the facilities available free of cost and what will be provided with extra charges. The banquet department has a store room which is used for storing the banquet equipment. It should be remembered that these equipment occupy the function space. More the equipment in use, more the space utilized. Facilities may be outsourced if they are unavailable in the property.
Hotel management involves overseeing all aspects of a hotel's operations to ensure smooth functioning and exceptional guest experiences. This multifaceted role includes tasks such as managing staff, handling reservations, maintaining facilities, overseeing finances, and implementing marketing strategies to attract guests. Effective hotel management requires strong leadership, communication, organizational, and problem-solving skills to navigate the complexities of the hospitality industry and ensure guest satisfaction while maximizing profitability.
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Hamdard Laboratories (India), is a Unani pharmaceutical company in India (following the independence of India from Britain, "Hamdard" Unani branches were established in Bangladesh (erstwhile East Pakistan) and Pakistan). It was established in 1906 by Hakeem Hafiz Abdul Majeed in Delhi, and became
a waqf (non-profitable trust) in 1948. It is associated with Hamdard Foundation, a charitable educational trust.
Hamdard' is a compound word derived from Persian, which combines the words 'hum' (used in the sense of 'companion') and 'dard' (meaning 'pain'). 'Hamdard' thus means 'a companion in pain' and 'sympathizer in suffering'.
The goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him.
They had always maintained that working in old, traditional ways would not be entirely fruitful. A broader outlook was essential for a continued and meaningful existence. their effective team at Hamdard helped the system gain its pride of place and thus they made an entry into an expansive world of discovery and research.
Hamdard Laboratories was founded in 1906 in Delhi by Hakeem Hafiz Abdul Majeed and Ansarullah Tabani, a Unani practitioner. The name Hamdard means "companion in suffering" in Urdu language.(itself borrowed from Persian) Hakim Hafiz Abdul Majeed was born in Pilibhit City UP, India in 1883 to Sheikh Rahim Bakhsh. He is said to have learnt the complete Quran Sharif by heart. He also studied the origin of Urdu and Persian languages. Subsequently, he acquired the highest degree in the unani system of medicine.
Hakim Hafiz Abdul Majeed got in touch with Hakim Zamal Khan, who had a keen interest in herbs and was famous for identifying medicinal plants. Having consulted with his wife, Abdul Majeed set up a herbal shop at Hauz Qazi in Delhi in 1906 and started to produce herbal medicine there. In 1920 the small herbal shop turned into a full-fledged production house.
Hamdard Foundation was created in 1964 to disburse the profits of the company to promote the interests of the society. All the profits of the company go to the foundation.
After Abdul Majeed's death, his son Hakeem Abdul Hameed took over the administration of Hamdard Laboratories at the age of fourteen.
Even with humble beginnings, the goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him. Unfortunately, he passed away quite early but his wife, Rabia Begum, with the support of her son, Hakeem Abdul Hameed, not only kept the institution in existence but also expanded it. As he grew up, Hakeem Abdul Hameed took on all responsibilities. After helping with his younger brother's upbringing and education, he included him in running the institution. Both brothers Hakeem Abdul Hameed and Hakim Mohammed
3. DEFINATION OF BRIEFING
The objective of Food and Beverage Service Briefing is to provide
and update information for all F&B associates commencing the shift
The purpose of this policy is to communicate relevant information
to service associates and to ensure a professionally operating outlet.
The briefing should be short and concise not exceeding 10-15
minutes.
4. Appreciation & development
Promotion & suggestion
Non-available items
Special of the Day
Sale target & Previous
achieved target.
BRIEFING SHOULD INFORM
THESE TOPICS
6. MISE EN SCENE
'Mise en scene' refers to the preparation of a place before the
action or service. In a hotel, mise en scene refers to getting the
restaurant ready for service. For example: Creating a good ambiance
with proper lighting, placement of furniture, flower decorations and
other props.
7. THINGS UNDER MISA EN SCENE
Carpets are well brushed
All table and chair are serviceable
Table light and wall light have functioning bulb
Menu card are presentable and attractive
Tent card and other service material are presentable
Door and window are thrown open door sometime to air the
restaurant. This should be followed by closing them.
8. .
.
Fresh linen are placed in place of
dirty one.
Setting ac and heating equipment
to comfortable temperature.
Table cloths and mats are laid on
the tables.
Wilted flower are discarded and
fresh one is placed.
10. 'Mise en place', on the other hand,
refers to getting the place ready to prepare
the food i.e. Placement of the
ingredients in order of the making of the
recipe. It refers to the selection,
preparation, and arrangement of
ingredients before the actual cooking to
enable the chef to start the preparation
with ease. In other words, it is
the preparation work to be done before the
actual action.
DEFINE MISA EN PLACE
11. WHAT IS SIDE BOARD
A type of low cupboard about
as high as a table, that is used for
storing plates, etc. in a room that
is used for eating .
The other names used for a
sideboard are work station or
service console or service station
or dummy waiter
12. 1. service spoon and forks
2) sweet spoons and forks
3) soup spoons, tea spoons,
coffee spoons
4) fish knives and forks
5) joint knives
6) side knives
7) fish plates
8) side plates
SETTING UP THE SIDEBOARD
13. .
17) water jugs
18) bread basket and butter
19) hotplate
20) trays
8) side plates
9) half plates
10) coffee saucers
11) full plates
12) salvers
13) dirty linen
14) check pads
15) assorted condiments
16) ashtrays
15. DEFINITION
Cover is a Place completely set on a dining table, with
complete set of cutlery, crockery and glass ware,
Meaning of which is proper and Cover enough for one
person to consume his meal
https://www.youtube.com/watch?v=6Y7p2DSw6Oo
16. Each table cover needs space of 24 to 30
inches wide.
Crockery and cutlery must be placed 2
inches away from the edge of the table.
Knives are placed on the right of the
dinner plate whereas forks are placed on the
left.
Butter knife is placed on the side plate.
The cutting edge of the knives must be
towards the plate.
Table napkin must be neatly folded and
placed on the side plate
PR INCIPLES OF PR EPA R ING COVER S
17. PREPARING SERVICE TROLLEYS
Clean the trolley with wet cloth and then
with dry cloth.
Check wheel of trolley for freely
movement.
Stock all necessary equipment required
according to order
Stock clean linen and crockery, cutlery
and glass ware.
https://www.youtube.com/watch?v=6M
zB8E--OBU