External areas, such as car parks, gardens, walkways and footpaths Element 3: Meet and greet guests Furniture and equipment Welcome guests on arrival Walls, floors, ceilings, light fittings, curtains, doors and windows Seat guests at nominated or designated tables Tables, chairs and waiting stations. Offer pre-meal services Set up dining area may include: Present and wine/drink lists Positioning tables and chairs in line with bookings Provide service advice and information to Creation of seating plans guests Allocation of waiting stations to staff Element 4: Take food and beverage orders Preparing butter for service in line with house standards, Take beverage orders and food orders Adjustments to environmental factors, including air conditioning, lighting, music systems Sell menu items and drinks proactively Compliance with enterprise standards and legislated requirements of the host country in Recommend wines and drinks to relation to patron safety and/or comfort accompany selected foods Ensuring safety of all items to be used Respond to guest queries regarding menu Checking readiness of cash registers, electronic ordering systems and other items and items and drink choices enterprise-specific equipment for service. Transfer orders to service and preparation Table settings must include crockery, cutlery, glassware, linen and condiment compatibility points with: Adjust settings/covers to reflect menu items table d’hôte menus selected A la carte menus Liaise with staff regarding intended service delivery Function and banquet menus Element 5: Serve food House specials bread rolls at table Service session, that is, to accommodate differences between breakfast, lunch, dinner and supper Serve dishes as ordered by guests Service including matching set up to silver service, semi-silver service, gueridon, Check guest satisfaction as part of service plated, or self-service style. delivery
Element 3: Meet and greet guests Welcome guests on arrival Seat guests at nominated or designated tables Offer pre-meal services Present and wine/drink lists Provide service advice and information to guests Element 4: Take food and beverage orders Take beverage orders and food orders Sell menu items and drinks proactively Recommend wines and drinks to accompany selected foods Respond to guest queries regarding menu items and drink choices Transfer orders to service and preparation points Adjust settings/covers to reflect menu items selected Liaise with staff regarding intended service delivery Element 5: Serve food bread rolls at table Serve dishes as ordered by guests Check guest satisfaction as part of service delivery External areas, such as car parks, gardens, walkways and footpaths Furniture and equipment Walls, floors, ceilings, light fittings, curtains, doors and windows Tables, chairs and waiting stations. Set up dining area may include: Positioning tables and chairs in line with bookings Creation of seating plans Allocation of waiting stations to staff Preparing butter for service in line with house standards, Adjustments to environmental factors, including air conditioning, lighting, music systems Compliance with enterprise standards and legislated requirements of the host country in relation to patron safety and/or comfort Ensuring safety of all items to be used Checking readiness of cash registers, electronic ordering systems and other items and enterprise-specific equipment for service. Table settings must include crockery, cutlery, glassware, linen and condiment compatibility with: table d’hôte menus A la carte menus Function and banquet menus House specials Service session, that is, to accommodate differences between breakfast, lunch, dinner and supper Service including matching set up to silver service, semi-silver service, gueridon, plated, or self-service style.
TG_Provide%20F&B%20Services_Refined.docx