Slide No Trainer Notes Class Activity General Discussion – Discuss how points affect the floor plan and how tables will be set out. Slide Slide No Trainer Notes Activity General Discussion – Discuss the questions in the slide. Slide Slide No Trainer Notes Class Activity General Discussion about factors influencing allocation of tables – to servers Types of customers. Some customers will be more difficult to service including parties or those with many special requests. Also VIPs may require more attentive service Amount of people per table. It is easier to service two tables of 10 customers than 10 tables of 2 customers. Hence staff may be given a maximum of 5 tables Type of service. If customers are eating from a buffet or from a set menu, the amount of tasks to be performed by waiters will be reduced, therefore more customers may be allocated of service. Where staff are required to provide gueridon service, involving preparing or cooking dishes at the table, the amount of customers they will be able to professionally service will reduce dramatically Experience of staff. Naturally new staff will not be able to deal with larger numbers of customers. In addition where experienced staff are training new staff, their expected level of productivity with be reduced Location of tables. tables are located a great distance from food outlets, kitchens or work stations, more time will be required to travel between these locations.
Slide No Trainer Notes Class Activity – General Discussion Discuss how points affect the floor plan and how tables will be set out. Slide Slide No Trainer Notes Activity – General Discussion Discuss the questions in the slide. Slide Slide No Trainer Notes Class Activity – General Discussion about factors influencing allocation of tables to servers Types of customers. Some customers will be more difficult to service including parties or those with many special requests. Also VIPs may require more attentive service Amount of people per table. It is easier to service two tables of 10 customers than 10 tables of 2 customers. Hence staff may be given a maximum of 5 tables Type of service. If customers are eating from a buffet or from a set menu, the amount of tasks to be performed by waiters will be reduced, therefore more customers may be allocated of service. Where staff are required to provide gueridon service, involving preparing or cooking dishes at the table, the amount of customers they will be able to professionally service will reduce dramatically Experience of staff. Naturally new staff will not be able to deal with larger numbers of customers. In addition where experienced staff are training new staff, their expected level of productivity with be reduced Location of tables. tables are located a great distance from food outlets, kitchens or work stations, more time will be required to travel between these locations.