Hotel Management

Food & Beverage service sequence

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.

BREAKFAST SERVICE (Prev Lesson)
(Next Lesson) Introduction to F& B department
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