comfort tables and chairs that are unstable reduce the level of guest – satisfaction, enjoyment and comfort with their service experience Guest safety checks should ensure the furniture is for purpose’ and does not – ‘fit present a hazard to those using it: checks should ensure nothing is broken Appropriate access so that guests can freely gain access to seats and move – safely throughout the room. Special care and action may need to be taken where wheelchair access is required and where gueridon trolleys are going to be used. In addition there must be adequate room for functions service staff to move in an efficient manner. Slide Slide No Trainer Class Activity Discuss and demonstrate mise-en-place activities – Storing beverages that have been delivered to the bar stock is waiting to be put away. This is usually the first job to do in order to get drinks that require refrigeration into the fridges as soon as possible. All stock should be rotated using the First In, First Out (FIFO) method meaning that existing stock should be moved forward and the new stock stored behind it Preparing bar garnishes. These should include the basic lemon and orange slices and lime quarters as well as more sophisticated garnishes for any cocktails that are being offered as part of the function Preparing ice including obtaining ice, crushing ice and readying ice buckets and stands Preparing and checking operational readiness of cash registers if a cash bar system is operating Checking to see that all beverages listed on running sheets are available and noting those that are not for mention at the staff briefing or ordering replacement stock as required. Slide No Trainer Notes Class Activity Discuss and demonstrate mise-en-place activities – Checking the post-mix to make sure it is operational for all flavours and the water button, and is being delivered at the right temperature and strength Turning on espresso coffee machine Setting out drip trays with denaturing agent
comfort – tables and chairs that are unstable reduce the level of guest satisfaction, enjoyment and comfort with their service experience Guest safety – checks should ensure the furniture is ‘fit for purpose’ and does not present a hazard to those using it: checks should ensure nothing is broken Appropriate access – so that guests can freely gain access to seats and move safely throughout the room. Special care and action may need to be taken where wheelchair access is required and where gueridon trolleys are going to be used. In addition there must be adequate room for functions service staff to move in an efficient manner. Slide Slide No Trainer Class Activity – Discuss and demonstrate mise-en-place activities Storing beverages that have been delivered to the bar stock is waiting to be put away. This is usually the first job to do in order to get drinks that require refrigeration into the fridges as soon as possible. All stock should be rotated using the First In, First Out (FIFO) method meaning that existing stock should be moved forward and the new stock stored behind it Preparing bar garnishes. These should include the basic lemon and orange slices and lime quarters as well as more sophisticated garnishes for any cocktails that are being offered as part of the function Preparing ice including obtaining ice, crushing ice and readying ice buckets and stands Preparing and checking operational readiness of cash registers if a cash bar system is operating Checking to see that all beverages listed on running sheets are available and noting those that are not for mention at the staff briefing or ordering replacement stock as required. Slide No Trainer Notes Class Activity – Discuss and demonstrate mise-en-place activities Checking the post-mix to make sure it is operational for all flavours and the water button, and is being delivered at the right temperature and strength Turning on espresso coffee machine Setting out drip trays with denaturing agent
TG_organise_functions_refined.docx