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This document provides information on preparing a restaurant for service, including taking reservations, preparing mise-en-place, setting up tables and chairs, and stocking the service station. It also discusses executing proper table service, presenting bills, processing payments, assisting customers, and closing the restaurant by clearing tables and accounting for supplies. The different types of restaurants are described, such as coffee shops, fine dining establishments, buffet restaurants, and cafeterias. Restaurant layout and design considerations to facilitate customer and staff service are also covered.

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Christian Isip
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189 views5 pages

Fbs

This document provides information on preparing a restaurant for service, including taking reservations, preparing mise-en-place, setting up tables and chairs, and stocking the service station. It also discusses executing proper table service, presenting bills, processing payments, assisting customers, and closing the restaurant by clearing tables and accounting for supplies. The different types of restaurants are described, such as coffee shops, fine dining establishments, buffet restaurants, and cafeterias. Restaurant layout and design considerations to facilitate customer and staff service are also covered.

Uploaded by

Christian Isip
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Prepare the restaurant for service

Take table reservations

Gather and assemble mise-en -place requirements

Stock the service station

Set up the tables.and chairs

Set the mood and ambiance for service

that everything is in order

3. Close the restaurant insuring that all tables are cleared of soiled dishes and

standards

2. Execute table service in proper sequence and in accordance with set

SERVICE

RESTAURANT

After studying this chapter, learners should be able to;

Learning Objectives:

This chapter provides detailed information on how to prepare the restaurant for

service, deliver food and beverage service in accordance with service

standards and close the restaurant, insuring that everything is in order and all

that all used supplies and equipment are cleaned and cleared and accounted
for.

-Present the bill and process bill payments

Manage intoxicated persons

Graciously welcome guests and get them seated

Take food and beverage order and assemble them

Serve food orders

Serve wine and beverage order in proper sequence, following standard

procedures

Assist diners and attend to their service requests

stomers v who

classitic

the

s. Meals in a Coffee Shop are usually easier and

RESTAURANT LAYOUT

The restaurant layout must be designed tomsure omvenience of senvce o ah

service staff and customers. The layout usually consists of the follov

1. Dining Area
installe ed with 7 to 15 tables and about

A restaurant is a food outlet that serves foo

either walk in or made advance reservations eithe

by phone or online.

ype of food and servies a

The type

Whe

serves voluminous orders, it will

divide the dining area into stations. Each station may

be

seats. Each table must be ai

easy identification

ant h

e of service and the service cedures anmong restaurants

depend of orders and the composition of its customers.

Dine-in restaurants come in various types like:

2. Fine Dining

3. Buffet Restaurant
4. Cafeterias, Studentllndustrial Canteen - are meant for people with low

be advisable to

n specific number for

This casual dining outlet caters to people 'on the go' such that most items

cial dishes of supeñior quality, often with the elegance of wine senvice

1. Coffee Shop

served are short orders.

faster to prepare and service is acco

This restaurant is usually designed for the elite market and they senve

and the French style of table side preparation and 'gueridon' service

contrast to a Coffee Shop, the preparation and service in a fine dining is

much longer but the customers are prepared to stay and spend their

leisure time for quality dining celebration or to unwind in a more

sophisticated manner.

This is a Help-Yourself-Concept' where guests are served with a wide-

array of food items that are spread out in the buffet table according to

course category:

meal budget. It serves value meals that are usually displayed in fast food
COunters.

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