Food and beverage department service chain

1. Food & Beverage Service
Industry
The Service Chain
Presented By:
Suman Subedi

2. Contents
• Briefing
• Mise-en-scene
• Mise-en-place
• Setting up the side board
• Table reservation
• Receiving and seating guest
• Taking order
• Service of food
• Presentation of check

3. Briefing
Briefing session is done before the starting of the service.
The tasks to be executed are:
• Grooming of the staffs is checked
• All the staffs are made aware about the service of the
day
• The menus are informed to the staffs
• The staffs are assigned their respective jobs for the day
• If any VIP is arriving, the staffs are pre-informed about
the service and courtesy to be provided
• Inform about guest’s special request if any

4. Mise-en-scene
It is French word which means “Placing on stage.”
The task to be executed are:
•Cleaning the area
•Dusting every corners to the area
•Wiping the window glasses and tables
•Adjusting the tables and chairs
•Checking for any unusual errors in the area
•Moping the floor
•Ensuring the neatness of the area

5. Mise-en-place
It is the French word which means “Putting in Place.”
The tasks to be executed are:
• Set up the table
• Place the napkins
• Place all the cutleries according to the menu
• Place the water glass
• Maintain the stock and all necessary things in the
sideboard
• Check the setup and the covers for errors

6. Setting up the side board
All the necessary things during service are kept. Also
called “A dummy waiter”.
• Clean cutleries placed in the drawers
• Side plates
• Ashtray
• Napkins
• Trays
• Toothpicks with toothpick holder
• Note pad and Pencil
• KOT pads
• Water jugs

7. Table Reservation
When taking the reservation, the staffs must gain
following information from the guest.
• Name of the guest
• The time he/she intends to come
• The number of guests that are coming
• The table number if he/she would like to select
• The menu the guest would like to have
• Any special request or demands

8. Receiving and Seating Guest
Welcoming the guest
• Greet guest with smile
• Welcome guest to the outlet
• Ask if they have reservation
• Ask guest preference (Smoking or Non-Smoking)
• Guide guest to table preference (Use open palm)

9. Receiving and Seating Guest
• Always lead the guest
• Assist when sitting by pulling out and pushing back
the chair gently. (Ladies first)
• Confirm if they are comfortable in the seat
• Remove coats
• Check satisfaction
• Remove any extra cover

10. Taking order
• Lay Napkins
• Water service
• Offer the menu
• Take orders (Ladies first)
• Repeat Order
• Know your product
• Suggestive selling

11. Service of food
• Present the food to the guest through correct
serving side
• Confirm or repeat order while laying items on the
table
• Offer assistance after serving (Is there anything else
I may assist you with sir/madam?)
• While leaving, say Enjoy your meal/drinks

12. Presentation of check
• Always present bill when the guest asks for it
• Secure bill from the cashier
• Check details of the bill
• Excuse yourself and present bill to guest
• Thank guest and Excuse yourself

13. Bidding Farewell
• After processing the bill, return to the guest and
handover change if any.
• Assist guest as they prepare to leave
• Sincerely thank guest and bid good bye