Hospitality- Sequence of Service || with 100% Errorless Answers.
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Hospitality- Sequence of Service
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Hospitality- Sequence Of Service
What to do when greeting staff except say hello correct answers acknowledge customer, smile or make eye contact
introduce themselves
welcome the customer to the restaurant
check reservations/ask if they have a booking/ask how many people in the party
take coats/umbrellas/hats/bags
Yo...
Hospitality- Sequence of Service || with 100% Errorless
Answers.
What to do when greeting staff except say hello correct answers acknowledge customer, smile or
make eye contact
introduce themselves
welcome the customer to the restaurant
check reservations/ask if they have a booking/ask how many people in the party
take coats/umbrellas/hats/bags
You have just started the shift and are asked to check tables. what do you check for? correct
answers • cutlery is clean
• glassware clean
• glassware not chipped or cracked
• napkin is clean
• cutlery approx 1 cm from edge of table
• table cloth clean
• cutlery opposing
• missing cutlery
• all tables have cruets
• napkin folds consistent
• blades of knives facing to the left.
Difference between salt and pepper shaker correct answers Usually salt has one hole and pepper
has three or more. Students were required to note that the salt and pepper shakers each have a
different number of holes to gain a mark.
How do you prepare for an evening cocktail function? correct answers remove most tables and
chairs and move to storage area
What happens to kangaroo if you overcook it? correct answers The kangaroo may be dry and/or
become tough if cooked 'well done'; the kangaroo is low in fat and can dry out quickly
What is a staff briefing correct answers • to inform staff of the requirements for that day
• to notify staff of any changes to the menu.
Non-Verbal Indications ready to order correct answers A nod, an enquiring look
a wave
a raised hand or finger
a closed menu placed on the table
customer might turn to look for you
,customer smiles at you
customer may click their fingers.
What to do if guests arrive early for seating and other guests are sitting at their table as previous
service is still going on correct answers New arrival guests
- explain the situation to the late guests, apologise, offer them a seat, pre meal bar service or
drinks in the lobby lounge area if available or find them somewhere to sit comfortably with a
drink
- according to establishment policy, notify the supervisor/head waiter
- if in a hurry, offer menus so ordering process is faster.
Guests at table
- make sure they have had all meal service promptly, coffees served, bill presented and finalised
promptly. Only if absolutely necessary, explain
Menus and beverage lists should be inspected prior to each service correct answers • cleanliness -
of the cover and inserts
• good physical condition - they are not damaged
• completeness - there are no missing pages (for example, specials of the day)
• quantity - there are sufficient numbers for service.
Identify four key questions waiting staff should ask about the menu before each service correct
answers • any changes to the written menu - items not available or any alterations
• additional menu items of the day - chef's specials, soups or the variety of fish
• dishes with common allergy ingredients
• specialised information about a menu item - cooking methods used to prepare ingredients,
degree of heat if spicy, whether made using local ingredients, serving temperature, cut of meat,
cooking time
What is a Ramekin correct answers ramekin
a small, round ceramic food vessel/dish used to serve or cook individual hot or cold food items
What is a canape correct answers canapé
a small, bite sized piece of food served before a meal to stimulate the appetite.
What four checks should you carry out prior to clothing the table? correct answers • ensure tables
are the same height and width
• check the chairs are positioned appropriately and that there is sufficient space
• ensure there is sufficient space for each cover for service and comfort
• check that tables and chairs are in good condition and are not damaged
• ensure the tables are stable
• check that the tables are clean and dry
, List four factors to consider when storing the linen. correct answers • the linen is stored flat to
prevent additional creases
• the clean linen has been returned undamaged - not wet or with the bag ripped
• the linen is separated according to its size - tablecloths, serviettes, etc.
• linen is handled with clean hands
• the linen is stored in an appropriate location; for example on dry shelves/a clean shelf, away
from smells/odours, in the correct location for easy access
• OH&S guidelines are met - do not try to lift a heavy bag.
List four items of crockery required on the buffet table for this menu. correct answers • soup
bowls
• underplates for soup bowls
• entrée plates
• dinner plates
• small plates for service gear.
What three checks should you make when selecting crockery for the buffet table? correct
answers • clean and dry
• in good condition (free of cracks, chips or stains)
• all matching
• polished/free of watermarks
• of sufficient quantity for service.
Dishes and ServiceWare for beef, soup, lasagne (buffet) correct answers • soup: a large ladle
• roast beef: a large fork and large spoon/silver service gear
• lasagne: two wide spatulas or lifters.
Purpose of Bain Marie correct answers To maintain the food's heat for the duration of service.
When taking a reservation over the telephone, what are the four steps you follow? correct
answers • greeting - good morning/afternoon/evening
• state the restaurant's name
• state your name
• offer assistance - date, time, number of covers, special requirements
• take the host's name and contact details
no shows and walk-ins? correct answers No shows
guests that have made a reservation but fail to arrive
Walk-ins
guests that arrive at the establishment without a reservation
If you are holding three plates after clearing a table, where would dirty scraps, plates and cutlery
go? correct answers -plates closet to face/elbow (back)
-food scrap middle plate
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