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Published byEdgar Morren
Modified over 3 years ago
Restaurant Service ProStart Chapter 10
THE TWO DIMENSIONS OF QUALITY SERVICERoom for THE ARENA OF QUALITY SERVICE PROCEDURAL Improvement PERSONAL © William B.Martin
THE FREEZER Procedural Personal © William B. Martin
THE FACTORY Procedural Personal © William B. Martin
THE FRIENDLY ZOO Procedural Personal © William B.Martin
QUALITY CUSTOMER SERVICEProcedural Personal ©William B. Martin
Table Service American/German English French Russian Plate ServiceFamily Style French Cart Service Russian Platter Service
Service Styles American/Plate English/Family French/CartRussian/Platter Final Prep Kitchen Table Side Menu Price Average $$ Highest $$ Second Highest $$ Table Turn Average Quickest Most time Space 15 sq feet per guest 18 sq feet per guest Small table, large aisle Larger Table Quality/Portion Control Most Average, can give too much Least Labor Cost Front Average Back High Front Highest Back Lowest Front High Back High/Average Training Cost Low Lowest Back low Front high Lower than cart, but extra skill = extra $$ Table Cover (table setting) Primary course, salad, entrée 4 max Primary course Salad, entrée Minimal 1st course only Set ahead for entire menu Serve/Clean Serve left Clear right Guest serve Serve and clear right
Server or Station Which of the following items should be carried by the server and which should be found at the service station? Matches Corkscrew Menus Pen Water glasses Silverware Condiments Napkins
Restaurant Service ProStart Chapter 4. THE TWO DIMENSIONS OF QUALITY SERVICE PROCEDURAL PERSONAL THE ARENA OF QUALITY SERVICE Room for Improvement © William.
Service in Meal Planning
Food Service Styles. What is your favorite restaurant of all time? What makes it your favorite? How is the service? What are the roles of the waitresses.
Special Functions Chapter 11 Highlights. Special Functions Banquets are ceremonial, or in honor of someone or some occasion Proper planning is critical.
TABLE SERVICE Styles and Settings GOODMAN JUNE 2009 CULINARY ARTS II.
Types of Establishments, Service, and Table Settings.
Food Preparation and Service 101
Understand the principles of basic table setting and meal service. FN /4/2010.
Wardroom Service & Etiquette CS1(SS) Foster. Learning Objectives Understand the styles of service Identify the associated set-ups Identify the components.
Styles of Table Service
Serving Styles and Table Setting
Styles of Meal Service.
Service Styles. Classical French Most elegant and elaborate style. More labor intensive and time consuming Teamwork is used called the Brigade system.
Compiled By: Mr. Sunil Panwar
PLACE SETTINGS. Setting table Set for convenience and beauty! There is no “right” way. 1. Occasion 2. Style of service 3. Size of table 4.
PLACE SETTINGS & ETIQUETTE. What is a cover? The cover is a place setting. Each cover should be at least 24 inches wide. Each guest should know which.
Laying the table Table service
Selected Topics in English for Gastronomy
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