Allocation of staff to the serving/plating process Allocation of ready for service must address the following points: Staff must have been trained in how to correctly plate dishes in accordance with house requirements it is important the overall appearance of menu items (and the – image and reputation of the venue) is not damaged by poor/sloppy presentation Staff must be given specific duties they must be advised (for example and as – appropriate to the menu and service style): Of the menu items they have responsibility for that is, specified dishes being – produced for the service About the individual food items they have responsibility for that is, some staff – will/may have responsibility for putting meat on the plate, some will/may have responsibility for plating vegetables and others will/may have responsibility for adding the sauce and garnish
Allocation of staff to the serving/plating process Allocation of ready for service must address the following points: Staff must have been trained in how to correctly plate dishes in accordance with house requirements – it is important the overall appearance of menu items (and the image and reputation of the venue) is not damaged by poor/sloppy presentation Staff must be given specific duties – they must be advised (for example and as appropriate to the menu and service style): Of the menu items they have responsibility for – that is, specified dishes being produced for the service About the individual food items they have responsibility for – that is, some staff will/may have responsibility for putting meat on the plate, some will/may have responsibility for plating vegetables and others will/may have responsibility for adding the sauce and garnish
TM_Organise_food_service_operations%20-%20NH021213.docx