1、 Banquet - Dessert and Coffee Breaks Purpose To serve and present all banquet guests dessert/coffee breaks in a friendly and professional manner Start When dessert and coffee breaks begin as directed by event order Materials Present dessert option and amenities, coffee variations and necessary condi
2、ments Actions: This is how we do it: 1. Dessert Check table to ensure the appropriate silverware is on the table prior to serving dessert Serve dessert after supervisor gives the signal Serve ladies first and then to the left Pass sauces from the right Ensure all desserts are fresh, standing upright
3、 and the points of the dessert are facing the guest Check and refill beverages 2. Service Greet guests warmly, with a smile and eye contact If the guest requests item beyond the menu guideline, inform the supervisor and ensure guest is aware of any additional charges Keep station fresh and replenish
4、 as needed 3. Set-up/Break-down Set one station for every 100-150 people Ensure that all items required for service are on the station (coffee/decaf, lemon wedges, honey, sugar, skim milk, proper dishes, teas) Follow instructions when brewing fresh, hot coffee and decaffeinated coffee Make enough co
5、ffee for one hour of consumption Set up station 15 minutes prior to start time and place items neatly and attractively according to guidelines Break down station at designated time Return food items to the kitchen and empty coffee Clean equipment and return to proper storage Result Banquet guests we
6、lcomed, and served in a friendly and professional manner. Task To provide a friendly and professional dessert and coffee service to all banquet guests Standards Banquets must maintain a neat, clean and well organized appearance. Buffet foods are fresh and of high quality and are set and ready for se
7、rvice a minimum of 15 minutes and maximum of 20 minutes prior to guest arrival. Buffet food presentation is decorative, imaginative and can be themed. Food must be maintained at appropriate temperatures as required by law. Cold beverages and juices are chilled at all times Learners Page Banquet - De
8、ssert and Coffee Breaks Introduce Yourself, the task, expectations for the learner and how testing is conducted. SALT attributes impacted: Quality of F&B with the Meeting, Helpfulness of the Catering/Banquets Staff, Overall Meeting/Convention Experience Demonstrate When To Start and Materials Start
9、task when dessert and coffee breaks begin as directed by event order. Materials: Dessert options and amenities, coffee variations and necessary condiments Use job rehearsal to demonstrate steps and brand attributes to enhance performance Focus learner on what they should notice step by step, includi
10、ng safety. Demonstrate the practical application of each brand attribute for this task. Gracious Honored to be your host; your comfort and well being are our greatest concern. Warm, thoughtful, respectful. Engaging A meaningful and personal dialog. Being genuinely interested, respectful and very res
11、ponsive. Caring Demonstrate attentiveness, thoughtfulness. Team wide anticipatory concern and dependability. Make a Difference A moment of truth, a call to action, raising the bar on insightful, proactive problem solving. Even small actions have a profound effect. Demonstrate the Result and Task Sta
12、ndards Banquets must maintain a neat, clean and well organized appearance. Buffet foods are fresh and of high quality and are set and ready for service a minimum of 15 minutes and maximum of 20 minutes prior to guest arrival. Buffet food presentation is decorative, imaginative and can be themed. Foo
13、d must be maintained at appropriate temperatures as required by law. Cold beverages and juices are chilled at all times. Practice for Skill Learner demonstrates and explains each step in the task during practice. Trainer- Check for errors and correct them immediately, review standards. Task is perfo
14、rmed and explained to standard independently of trainer to obtain mastery of skill. Test for knowledge . Q. What must be checked prior to serving dessert? A. The table to ensure appropriate silver ware is in place Q. When must dessert be served? A. After supervisor gives the signal and as directed b
15、y event order Q. How must sauces be passed? A. From the right Q. How must dessert be served? A. Ladies first and served to the left Q. How must desserts be presented? A. Fresh, standing up right and the points of the dessert facing the guest Q. How must guests be greeted? A. Warmly with a smile and
16、eye contact Q. What do you do if a guest requests something beyond the menu guidelines? A. Inform a supervisor and ensure guests are aware of any additional charges Q. How must the station be kept? A. Fresh and replenished as needed Q. How many stations must be set up? A. One for every 100-150 peopl
17、e Q. How much coffee must be made? A. Enough for one hour Q. When must the station be broken down? A. At designated time Follow-up Note: Use the Job Rehearsal as the skill check Task knowledge demonstrated and explained to standard in actual job conditions; observed and approved by manager of department. Department Quiz completed to 100% accuracy. Trainers Page
