1. 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

2. 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.

3. 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.

4. 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.

5. Service of food at the table

6. Safe and hygienic working practices
Personal hygiene
Equipment
Service areas

7. 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

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

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

10. Greeting Customers
Video courtesy of THESERVICECHANEL
Play video

11. 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

12. 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?

13. 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.

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

15. 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

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

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

18. Condiments

19. Accompaniments

20. What would accompany minestrone soup?

21. What would accompany poached salmon?

22. What would accompany strawberries?

23. Plate presentation
Chef Prathamesh Kumta

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

25. 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

26. 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

27. 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

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

29. 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.