Hotel Management

The style to serve the food or types of service varies according to the type of establishment; however, there are some principles or rules regarding the food & beverage service that a waiter must know.

• The procedure for service to a guest from the movement he/she enters the establishment until he/she leaves is referred as the sequence of food and beverage service and also known as food and beverage service procedure.
• The sequence of food and beverage service may be varied among the establishments and it also depends upon few factors, such as.
• Type of establishments
• Type of menu
• Type of service offered
• Time available

Food and Beverage Service sequence

Be Prepared prior to service

• Check the side board for all the service appointments.
• Check the allotted table and cover.

Welcome the Guest

• Greet the guest by wishing the time of the day.
• Check for the Reservation.

Make Seating Arrangement

• Allocate the table.
• Escort the guest till the table.
• Make them comfortable by securing their goods.
• Help to seat them.
• Unfold each guest’s serviette and place it over his/her lap.
• Recognition of Host is very much important.

Serve Water

• If fresh towel is available, present a towel to each guest.
• Turn on water goblet and pour the water. 

Present the Menu 

• Remove extra cover, if necessary.
• Present the beverage menu or wine list first to each guest.
• Take the order for the aperitifs or any other beverage.
• Rolls and Melba toast and other complimentary items must be served.
• Serve the beverage; ladies are always served first and the remaining guests clockwise. Host is always served at last.
• Present the food menu to each guest and allow time to them to make their choice.

Take the Order 

• If guest doubts regarding the food, explain them. If necessary, go for suggestive selling.
• Take the order for the food if necessary take beverage order too.
• Repeat the order to the guest to avoid errors.
• Give the order ticket (KOT or BOT) in the respective area
• If the wine is to be served with the second course, the correct glassware should be placed on the table.
• The wine is presented to the host and after approval open it. The host tastes the wine. The guests are served, ladies first, host at last.
• Lay the plates and serve the second course.
• Clear the second course.
• Lay the cover for the main course.
• If the wine is to be served with the main course, the correct glassware should be placed on the table. Clear dirty wine glasses from the table.
• The wine is presented to the host and after approval open it. The host tastes the wine. The guests are served, ladies first, host at last.
• Lay the joint plates and serve the main course. All the food items should be piping hot.
• Clear the main course including side plates, side knives, butter dishes, cruets, accompaniments etc except flower vase, ash tray and water goblet.
• Crumb down.
• Change the ash tray if necessary.
• Open out or lay down the dessert cover.
• Present the dessert menu.
• Take the dessert orders.
• Serve the dessert. Cold dishes are served before hot dishes.
• Clear the dessert course.
• Take the order for tea/coffee or liqueur.
• Serve liqueur as required.
• Serve coffee/tea, offer more coffee/tea at the appropriate time.
• Clear soiled dishes except cups, water goblet, flower

Present the Bill

• Collect the bill from the cashier.
• Check the bill ones to ensure that it is correctly compiled as per the order.
• Present the bill in the check holder to the host.
• Settle the payment and give the bill back to the cashier.
• Receive the bill again from the cashier with the change.
• Return the balance with the receipt.
• If guest leaves some tip, do not collect it in front of the guest but collect when guest leaves the establishment.

Thank the Guest 

• Help the guest for the comfortable access.
• Handover their belongings.
• Check if they have left or forgot anything on the table.
• Thank the guest for their visit.
• Request them to revisit again. 

Relay the Table

• Clear the table and re set if necessary.
• Be ready to welcome the next.