Level 2 Hospitality and Catering Principles (Food and Beverage) Day 4: Unit 8 - Service of Food at Table and Unit 36 - Principles of Preparing and Clearing Areas for Table Service

Yesterday we found out… what a hazard is and what a risks is the Health and Safety at Work Act hazards and safety in the workplace reporting accidents and incidents safe lifting techniques.

Today we will find out… how to prepare service areas and equipment for table service how to prepare customer and dining areas for table service how to greet customers and take orders how to serve customers in a dining area how to clear dining areas after table service.

We will also… do practice test 11 and 32 do test 11 and 32 name a new skill or knowledge learnt today talk about what we have learnt so far fill in your Learner Session Record.

Service of food at the table

Safe and hygienic working practices Personal hygiene Equipment Service areas

Deliveries, storage and stock rotation Comply with HACCP legislation Quality check all goods delivered Store in appropriate containers Wrap food correctly Store at correct temperatures Date marked clearly Check use-by-date Quality check all goods before use Defrost correctly

Procedures for maintaining service equipment Follow manufacturer’s instructions Check all equipment is clean and in working order Stock up service equipment

Unexpected situations! Shortages of equipment Shortage of stock Broken equipment Overbooking situations Accidents Incidents Uncompleted work from colleagues Incorrect lay-up Incorrect menu information

Greeting Customers Video courtesy of THESERVICECHANEL Play video

Greeting customers with a reservation Host name and contact, numbers, date, diet requirements, type of event, comments What customer information should be taken when a reservation is made? What are different ways of recording a reservation? In a diary or electronic on a PC or tablet Who should greet the customers? Head waiter, reception or table waiter

Special requirements How would you provide assistance for the following customers…. A customer who is hard of hearing? A customer in a wheel chair? A customer with a young child?

We have a food and drink menu to… attract people to eat in an establishment let customers know what you sell show the type of service offered encourage customers to order particular items - such as daily specials.

Menu – things to know Its style Prices Specials Promotions Accompaniments Allergens

Al a carte Table d’hôte Function menu Style of menu Al a carte Divided into courses, e.g. starters, main course and dessert Each dish priced individually Table d’hôte Set price menu Two or more courses from a selection of starters, main-courses and desserts Function menu Pre-selected set menu Price and food choices agreed before the function date

Cooking methods Roasting Braising Boiling Grilling Poaching Deep frying Shallow frying Baking Stewing Pan frying sausages by Rene Ehrhardt

Taking orders at the table Drinks order First food order Dessert order Coffee order

Condiments

Accompaniments

What would accompany minestrone soup?

What would accompany poached salmon?

What would accompany strawberries?

Plate presentation Chef Prathamesh Kumta

Unexpected situations! Order error Unexpected customers Slow service Unavailable menu item/s Emergencies / fire Spillages Broken glassware Lost property

Why is it important to maintain the dining and service areas? Establishment image Cleanliness (hygiene) Health and safety Maintain standards Improve customer satisfaction Reducing costs

Cleaning after the service Safe and hygienic working practices when clearing dining and service areas Manual handling Correct disposal of waste Hygienic procedures Effective cleaning (the 6 stages of cleaning) Use of protective equipment

Procedure for disposing of waste Empty all the bins Use of correct bins to avoid pest and odours Broken glasses and plates should be wrapped in paper Recycle where possible

Closing down security procedure Locking food and equipment area Locking premises Storing any key in the correct place Banking revenue according to company procedure

Today we have covered…. how to prepare service areas and equipment for table service how to prepare customer and dining areas for table service how to greet customers and take orders how to serve customers in a dining area how to clear dining areas after table service.