ការផ្ដលស់ េវាកម្មម្ប

ហូ អាហារ និងភសសេ្ជៈ
PROVIDE FOOD AND BEVERAGE
SERVICES
គ្រូឧទ្ទេស

យ៉ា គ្្រុំ
YA PRUM
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 ប្រធានរទដែលនឹងប្រូវរណ្ុះដ រណ្ដាល
 ទី ១ ររៀបចំ កន្លែ ងផ្ដ ល់រេវាកម្ម អាហារ លិ ងរេេជ្ជ ៈfood and
beverage environment for service
 ទី ២ ការររៀបចំ តុ អាហារ Set tables
 ទី ៣ ជ្ួ បលិ ងស្វ
ា គម្ល៍ រេញ ៀវ Meet and greet guests
 ទី ៤ ទទួ លការកុ ម្ម ង់ អាហារ លិ ងរេេជ្ជ ៈ Take food and beverage
orders
 ទី ៥ ការបរ្ម្ើ អាហារ Serve food
 ទី ៦ ការបរ្ម្ើ រេេជ្ជ ៈ Serve drinks
 ទី ៧ ការបង្ហ
ា ញការទូ រទាត់ជ្ូ លរេញ ៀវ Present account to guest
 ទី ៨ ការផ្ត ល់រេវាកម្ម រេញ ៀវចាករចញ Provide departure services
 ទី ៩ ការររៀបចំ ការបិ ទបញ្ចប់េកម្ម ភាពរេវាកម្ម Conduct shut down
activities
Slide 4
ការវាយតម្លៃ Assessment
 សំនួរផ្ទាល់មាត់ Oral questions

 សំនួរសរសសរ Written questions

Slide 5
 ្បធាលបទទី ១
ររៀបចំ កន្លែ ងផ្ដ ល់រេវាកម្ម
អាហារ លិ ងរេេជ្ជ ៈ
Prepare Food and Beverage Environment
for Service

Slide 6
ចំនច
ុ េំខាន់ៗដែលេិកាាកាម្នឹងភត្រូវបណដុះដ បណដាល៖

 ពិនិរយសម្ើលរត្ម្ូវការសេវាកម្មេត្ម្ាប់សវនបនទាប់

 ពិនិរយភាពេអារននេម្ភារៈបរិកាារ និងភរុបដរងភតាម្រត្ម្ូវការ

 សរៀបចំកដនែងភទទួលទានអាហារ

 ែំសណើរការទទួលការកក់ចូលម្កអងភគភាព

Slide 7
១.១ ការសរៀបចំកដនែងភលក់អាហារ និងភសសេ្ជៈ
Preparing a food and beverage outlet
The preparation of a restaurant is vital for the efficient and
successful running of any meal shift.

Things need to be:

 Checked

 Stocked

 Cleaned

 Positioned

Slide 8
 កិច្ចការផ្ទះ
សែើម្បើេត្ម្ចបាននូវភាពស្ាគ្័យនូវែំសណើរការ និងភត្បេិទធភាពនន
ការផ្ដល់សេវាកម្មកនដងភត្បរិបរតិការអា្ើវកម្មសភា្នើយែឋានត្គប់
សវនសយើងភត្រូវ៖
▪ ត្រួរពិនិរយ (check)
▪ េដដក (Stock)
▪ េម្អារ (clean)
▪ ទើតាងភ
ំ (position)
ចូរពនយល់លម្អិរពើចំនុចនើម្ួយៗខាងភសលើឱ្យបានសកបាុះកបាយ។

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 ១.២ ត្បសសទននហាងភលក់អាហារ និងភសសេ្ជៈ
Types of Food and Beverage Outlets

សរើត្បសសទននហាងភអាហារ និងភសសេ្ជៈណាខែុះដែលបានេគាល់?
……………………………..
……………………………..
……………………………..
……………………………..
……………………………..
……………………………..
……………………………..

Slide 10
 ១.២ ត្បសសទននហាងភលក់អាហារ និងភសសេ្ជៈ (រ)
Types of Food and Beverage Outlets
Outlet Menu Ambience Service
Wide menu for Soft instrumental Self or Assisted
breakfast, lunch, music, soft lights, service provided,
and dinner with hot formal ambience, round the clock.
ស ាញ៍Airport and cold all appealing for The traveler
Lounges beverages, salads, having meals at selects food and
main meals, and leisure and resting beverage of choice
desserts. at the airport and takes to the
table himself.
Wide menu of soft Informal, relaxed Push-low seating,
drinks, alcoholic atmosphere, speedy service of
បារ Bars beverages, and energetic music, cocktails,
light snacks. colorful flashy mocktails, and
lights. snacks.
Short dining menu Attached to
with less food educational Self or assisted,
អាហារែឋាន
options. institutes or pre-plated, low-
Cafeterias/canteen
industrial priced service.
organizations
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 ១.២ ត្បសសទននហាងភលក់អាហារ និងភសសេ្ជៈ (រ)
Types of Food and Beverage Outlets
Outlet Menu Ambience Service

Short menu with hot Informal ambience

ហាងភកសហេ and cold beverages, with light music and Quick and mid-priced
service for high customer
Coffee Shops snacks, and light moderate lighting.
meals. turnover.

Strobe lights, laser

lights, dance floor,
ឌិេកូសរក កែឹម្រាត្រើ Entry permission for
Menu with snacks lively music,
Discotheque/Night couples or members on
and beverages. informal and
clubs charge, assisted service.
energetic
atmosphere.
Elaborate menu of
single or multiple
ហាងភត្គួេារ
cuisines which may Modestly furnished, Assisted, mid-priced
Family/ Casual
change according to Casual atmosphere. service.
Dining Restaurants
the operating hours.
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 ១.២ ត្បសសទននហាងភលក់អាហារ និងភសសេ្ជៈ (រ)
Types of Food and Beverage Outlets
Outlet Menu Ambience Service
Limited menu of hot Speedy service,
and Cold beverages minimum table service.
with easily prepared Catchy trendy colored The food is prepared in
Fast Food Outlets
the kitchen, placed in the
and fast meals cooked furniture, lights, and
trays, and passed to the
in advance and kept music. person at the counter,
warm. who then delivers to the
customer.
Grilled meat or sea Attached to star hotels,
food with gardens, or
បនទបេ
់ ាច់អាំងភ Grill According to hotel
alcoholic/non- independent, may
Rooms policies.
alcoholic beverages. have open kitchen.
Eye-catching counters.
Roasted meats, Located near
crunchy vegetables, swimming pools,
Poolside Barbeque and seafood with Informal, relaxed Self/assisted service
wines and beer. atmosphere, energetic
music.
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 ១.២ ត្បសសទននហាងភលក់អាហារ និងភសសេ្ជៈ (រ)
Types of Food and Beverage Outlets
Outlet Menu Ambience Service
Mostly alcoholic menu Informal and social
with snacks. ambience with less Push-low seating, self,
ផ្ាប់ Pubs
lighting and more or assisted service.
chatting.
Specific menus such as Follows specific theme. Uniform of the service
Chinese, Italian, Interior Decoration is staff, linen, and service
ហាងភពិសេេ ឬរេ្ារិ Indian, Thai, or in line with the theme. ware are according to
សែើម្Specialty/Ethnic Mexican. the theme and from the
Restaurants country where the food
originates.
Limited or elaborate Frontend counter for Pickup service where
menu of food and selling is attached to customer places order,
beverages. the pantry. waits till it is
ហាងភសវចខចប់
completed, and picks
Take-away Counters
the food and beverages
to consume them off-
premise.
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 ១.៣ កំណរ់ពកាើ រទទួលខុេត្រូវផ្ទាល់ខន
ែួ
Identify individual responsibilities
ដវែងយល់ពរ
ី នា
ួ ទីររវ់អ្ក
ន Understanding your role

The basis of doing any job properly is knowing what is

required of you, regardless of industry or position.

How can you find out what you are expected to do:

 In your role?

Slide 15
 ១.៤ ដេេងភយល់ពសើ វនបនទាប់នងភ
ឹ ម្កែល់
Understand upcoming session
ដេេងភយល់សេវាកម្មបនទាប់នងភ
ឹ ម្កែល់ Understanding the
upcoming service session

សរើម្ានសេវាកម្មអេើខែុះ អាចនឹងភសកើរម្ានស ើងភសនៅ

សពលបនទាប់?

Slide 16
 ១.៤ ដេេងភយល់ពសើ វនបនទាប់នងភ
ឹ ម្កែល់ (រ)
Understand upcoming session
ទទួលការកក់ Reservations
 ចំនួនសសញៀវ Number of guests
 ទំហំននការកក់ Size of bookings
 សពលសសញៀវម្កែល់ Customer’s arrival time
 េំសណើពិសេេ Special requests
 រត្ម្ូវការសសញៀវ Needs of guests

Slide 17
 ១.៤ ដេេងភយល់ពសើ វនបនទាប់នងភ
ឹ ម្កែល់ (រ)
Understand upcoming session

ពិចារណាអេដើ ែលអាចនឹងភសកើរម្ានស ងភ
ើ
 ត្បវរតព័រ៌ម្ាន Historical information
 ត្ពឹរតិការណ៍ ឬភាពទាក់ទាញកនដងភរំបន់ Events or local
attractions
 អាកាេធារុ Weather
 ភាពសពញរបេ់េណឋ ាគារ Hotel occupancy
 ការផ្សពេផ្សាញ Promotions

Slide 18
 ១.៤ ដេេងភយល់ពសើ វនបនទាប់នងភ
ឹ ម្កែល់ (រ)
Understand upcoming session
ការប្រួរពិនរ
ិ យ្ មីនយ
ុ វប្ារ់វវន Checking menu for the session

 Fish of the day

 Soup of the day

 Specials of the day

 Vegetables of the day

 Dessert of the day

 Out of stock items

Slide 19
 ១.៤ ដេេងភយល់ពសើ វនបនទាប់នងភ
ឹ ម្កែល់ (រ)
Understand upcoming session

ពិនិរយ្ វមើលរប្មូវការខាងកនង
ុ Checking internal requirements

វរើអ្ែីខ្លុះជារប្មូវការខាងកនុងចាំបាច់?

Slide 20
 ១.៥ ត្រួរពិនរ
ិ យភាពេអារននបរិកាា
Check cleanliness of facility
 Why is this important?

 What areas do you check?

Slide 21
 ១.៥ ត្រួរពិនរ
ិ យភាពេអារននបរិកាា (រ)
Check cleanliness of facility
ពិនិរយ្ និងវាារទីតង ាំ វោជនីដ្ឋន
ា Checking and cleaning
restaurant area

Areas to check for cleanliness may include:

 Furniture – tables and chairs

 Wall hangings – pictures or displays

 Fixtures – light fittings

 Plants – indoor plants and pots

 Operating equipment

Slide 22
 ១.៥ ត្រួរពិនរ
ិ យភាពេអារននបរិកាា (រ)
Check cleanliness of facility
ពិនរ
ិ យ្ និងវាារទីតង
ាំ វោជនីដ្ឋន
ា Checking and cleaning restaurant
area (រ)
Areas to check for cleanliness may include:
 ដកវ Glass – windows, panels and doors
 Floor – carpet and tiled areas
 Workstations – waiter’s sideboard
 Menu stands and Hostess stand
 Toilets – rest areas
 Buffet line
 Bar

Slide 23
 ១.៥ ត្រួរពិនរ
ិ យភាពេអារននបរិកាា (រ)
Check cleanliness of facility
ពិនរ
ិ យ្ និងវាារររិកាវា ្ញៀវ Checking and cleaning customer
facilities
 កដនលងរងចាំ Waiting area (used to seat customers who may
be waiting for a table, or waiting for other guests to arrive)
 រនទរ់ទឹក Restrooms (always kept clean and well stocked
with the necessary items)
 កដនលងជក់បារី Smoking areas (Doing spot cleaning, Placing
ashtrays)
 ទីទាំងខាងវប្ៅ External areas (footpaths, gardens and car
parks)

Slide 24
 ១.៦ សរៀបចំកដនែងភទទួលទានអាហារ
Setting up the dining area
រនាារ់ពីវាារ ឥឡូវវយើងវរៀនពីរវរៀរវរៀរចាំរុអាហារវិញ។

 វរើប្រូវការវរៀរចាំអ្ែីខ្លុះ?What needs to be set up?

 វរើនរណ្ដវរៀរចាំ? Who performs it?

Slide 25
 ១.៦ សរៀបចំកដនែងភទទួលទានអាហារ (រ)
Setting up the dining area
វរៀរចាំវប្រឿងវង្ហាររឹម Set up furniture

 A major task in preparing a food and beverage service

area for service is to set up the furniture in the room

 ‘Furniture’ primarily refers to tables and chairs

Slide 26
 ១.៦ សរៀបចំកដនែងភទទួលទានអាហារ (រ)
Setting up the dining area
Floor plan

A floor plan is a map of how the tables are to be positioned

in a dining area/restaurant.

Slide 27
 ១.៦ សរៀបចំកដនែងភទទួលទានអាហារ (រ)
Setting up the dining area
Floor plan (រ)

A floor plan sets out:

 Where the tables will be physically

positioned

 The number of covers on each table

 The table numbers

 Which waiters will serve which tables

Slide 28
 ១.៦ សរៀបចំកដនែងភទទួលទានអាហារ (រ)
Setting up the dining area
Floor plan considerations
 Reservations (Number of guest, Size of bookings, Customer’s
arrival time, Special request, Needs of guests)
 Shape and design of the room (the structure of the room)
 Immovable objects (Waiters station, Pillar, Staircase, Display
cases)
 Style of furniture (shape, size, types)
 Exits and doors (Service doors, Fire exits)
 Customer and service personnel access

Slide 29
 ១.៦ សរៀបចំកដនែងភទទួលទានអាហារ (រ)
Setting up the dining area
កដនលងដែលអ្រិថជិ ន និងរុរល
គ ក
ិ ចូលវៅែល់ Customer and service
personnel access
Access routes into the room and between tables must ensure:
 The ability of all patrons to move freely to and from their
tables
 Room for staff to service individual tables – that is, to move
freely and easily around individual tables
 Ease of access to facilities in the room such as toilets,
viewing areas and service points such as bars, food pick-up
points and dance floor
 Waiting staff can have freedom of movement around their
waiting stations. 30
 ១.៦ សរៀបចំកដនែងភទទួលទានអាហារ (រ)
Setting up the dining area
ដរងដចកកដនលងរងចាំររវ់ររ
ុ ល
គ ក
ិ Allocating waiting stations to
staff

Points consideration:
 Types of customers

 Amount of people per table

 Type of service

 Level of service

 Experience of staff

 Location of tables

Slide 31
 ១.៦ សរៀបចំកដនែងភទទួលទានអាហារ (រ)
Setting up the dining area
សរៀបចំបរិយាកាេងភាយស្េួល និងភផ្ាេុកភាព
 Temperature
 Noise
 Lighting
 Sound systems operate

Slide 32
 ១.៦ សរៀបចំកដនែងភទទួលទានអាហារ (រ)
Setting up the dining area
សរៀបចំបរិយាកាេងភាយស្េួល និងភផ្ាេុកភាព(con’t)
 Table decorations
 Floor displays
 Smells
 Music

Slide 33
 ១.៧ សរៀបចំឧបករណ៍
Prepare equipment
Once the restaurant area is ready for service, it is now time
to prepare the equipment.

 What equipment items need to be prepared?

Slide 34
 ១.៧ សរៀបចំឧបករណ៍ (រ)
Prepare equipment
Coffee Area
 Coffee machine
 Cups
 Saucers
 Teaspoons
 Sugar
 Milk jugs
 Types of milk
 Types of coffee
 Accompaniments (biscuits)
 Napkins

Slide 35
 ១.៧ សរៀបចំឧបករណ៍ (រ)
Prepare equipment
Tea Area
 Cups
 Saucers
 Teaspoons
 Sugar
 Milk jugs
 Types of tea
 Lemon

Slide 36
 ១.៧ សរៀបចំឧបករណ៍ (រ)
Prepare equipment
Service Equipment
 Bain-maries (heat materials)
 Toasters
 Coffee/Bar machines

Slide 37
 ១.៨ សរៀបចំកដនែងភចុុះេាច់ត្បាក់
Prepare cash register station
ទទួលេាច់ត្បាក់ Receive cash float

 A cash float is the amount of money that an

establishment has deemed appropriate to commence the
day’s trading for a cash register/point-of-sale (POS)
terminal

 It is used for giving change when completing

transactions

Slide 38
 ១.៨ សរៀបចំកដនែងភចុុះេាច់ត្បាក់ (រ)
Prepare cash register station
វរើការចុុះសាច់ប្បាក់ជាអ្ែ?
ី What is a cash register?

A cash register is a machine that is used to accurately

record transactions:

 Charges and methods of payments

 Issue accounts and receipts

 Store cash and non-cash payments

Slide 39
 ១.៨ សរៀបចំកដនែងភចុុះេាច់ត្បាក់ (រ)
Prepare cash register station
ការវរៀរចាំចុះុ វាារៈ Prepare register items

 ឯកសារចុុះសាច់ប្បាក់ Cash register paper

 វិកយរប្រ Receipt paper

 Account folders

Slide 40
 ១.៨ សរៀបចំកដនែងភចុុះេាច់ត្បាក់ (រ)
Prepare cash register station
ការវរៀរចាំចុះុ វាារៈ Prepare register items (រ)

 Cash register paper

 Sweets or other gifts normally presented with accounts

to customers

 Rubbish bins

 Spare paper

 Calculator

 Currency exchange sheet

Slide 41
 ១.៨ សរៀបចំកដនែងភចុុះេាច់ត្បាក់ (រ)
Prepare cash register station
វរៀរចាំពរ
័ ា
៌ នពាក់ពន
័ ធ Prepare associated information

 Function sheets including event items, pricing, contact

names and authorisation information

 Methods of payment for VIP or special groups

or customers

 Prices for new menu items, specials

of the day or promotions

Slide 42
 ១.៩ ការែាក់បងភហាញអាហារនិងភសសេ្ជៈ
Display food and beverage items
 What food and beverage items are commonly
displayed?

 Where are they displayed?

 How do staff promote them?

Slide 43
 ១.១០ ែំសណើរការការកក់ចូលម្កែល់
Process incoming reservations
As tables have been allocated to incoming reservations, it
is vital to ensure that the reservations are in fact accurate
and that the people are coming.

 សហរុអេើបាន្ាការតាម្ែានការកក់សេវាកម្មម្ានេារៈេំខាន់?
Why is it important to follow up reservations?

 សរើព័រ៌ម្ានអេើខឡុះ ដែលអនកត្រូវបញ្ជាក់? What information

needs to be confirmed?

Slide 44
 ១.១០ ែំសណើរការការកក់ចូលម្កែល់ (រ)
Process incoming reservations
សារៈវាំខាន់ននការតមដ្ឋន Importance of following up

 Proves to the customer value

 Reminds the customer of reservation

 Confirms that the reservation is still applicable

 Ensure space is confirmed

 Tables can be resold or released if not wanted

 Information or arrangements can be confirmed

Slide 45
 ១.១០ ែំសណើរការការកក់ចូលម្កែល់ (រ)
Process incoming reservations
សារៈវាំខាន់ននការតមដ្ឋន Importance of following up (រ)

 Payment methods can be collected

 Ensures changes can be accommodated

before the customer arrives

 Where booking charges can be explained and processed

 Explain parking arrangements

 Waiting list customers can be contacted

Slide 46
 ១.១០ ែំសណើរការការកក់ចូលម្កែល់ (រ)
Process incoming reservations
រញ្ជាក់ពរ
័ ា
៌ នកក់ Reservation information to confirm

 Status of the reservation – confirmed or cancelled

 Name of booking

 Number of pax

 Expected time of arrival

 Any special requests

 Confirm existing requests

Slide 47
 ១.១០ ែំសណើរការការកក់ចូលម្កែល់ (រ)
Process incoming reservations
តមដ្ឋនវកមមោព Follow up activities

 Placing reserved sign on the table

 Informing waiters of the tables under their responsibility

of reservation details and requests

 Informing kitchen of any requests

 Follow up on any requests

 Phoning people on the waiting list if the previous

reservation is now cancelled

 Processing charges as applicable

Slide 48
 េសងភាបត្បធានបទទើ១

 Check requirements for the upcoming service

session
 Understanding your role
 Understanding the upcoming service session
 Checking reservations
 Consider anticipated trade
 Check menu for the session
 Check internal requirements.

49
 េសងភាបត្បធានបទទើ១

 Check cleanliness of the facility and

conduct spot and makeup cleaning as
required
 Cleaning and checking the restaurant area
 Checking and cleaning customer facilities.

50
 េសងភាបត្បធានបទទើ១

 Set up dining area for trading session

 Set up furniture
 Update floor plan
 Customer and service personnel access
 Allocating waiting stations to staff
 Prepare and adjust the environment
 Check and prepare equipment for service
 Prepare cash register station
 Display food and beverage items.

51
See You in the Next Session
How to setting up table?

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