1、 Banquet - Dinner Service Three Purpose To ensure guest satisfaction and properly clear plates during a banquet reception Start When a guest has been served dinner at a banquet reception Materials Event order and set up as directed by function, proper condiments and supplies Actions: This is how we
2、do it: 1. Recheck Guests Check with guest two minutes or bites after serving food to ensure guests satisfaction Conduct visual checks throughout service Maintain eye contact and smile during brief visual checks Anticipate the guests needs by looking for plates pushed aside, guests not eating, wine n
3、eeding to be refilled, beverage one half full or less or other debris on table Resolve any dissatisfaction immediately Assist other servers as needed to make sure guests are served in a timely manner 2. Rolls and Butter Place designated fresh bread/roll assortment in a bread basket Serve bread baske
4、t with salad, unless otherwise directed, minimum of one roll per person Refill rolls and butter throughout the meal 3. Clearing Clear plates from the guests right, using your right hand, once signaled by manager or captain Clear dishes clockwise, ladies first Clear neatly and quietly, without scrapi
5、ng silver Carry plates without stacking to side station or place on a tray and remove to the dish service area immediately Clear each course before next course and replace silverware as required for additional courses Remove crumbs from table after the entre is cleared, by using a metal crumber or f
6、olded napkin Result To ensure satisfaction of guest experience during a banquet reception and that meals are cleared in a professional manner Task To ensure guest satisfaction with their food and experience during a banquet reception Standards Banquets must maintain a neat, clean and well organized
7、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. Food must be maintained at appropriate temperatures as required by
8、 law. Cold beverages and juices are chilled at all times. Learners Page Banquet - Dinner Service Three 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, Overa
9、ll Meeting/Convention Experience Demonstrate When To Start and Materials Start the task when a guest has been served dinner at a banquet reception. Materials: Event order and set up as directed by function, proper condiments and supplies Use job rehearsal to demonstrate steps and brand attributes to
10、 enhance performance Focus learner on what they should notice step by step, including 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
11、meaningful and personal dialog. Being genuinely interested, respectful and very responsive. 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 solv
12、ing. Even small actions have a profound effect. Demonstrate the Result and Task 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 service a minimum of 15 minutes and maximum of 20 minutes prior to guest
13、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. Practice for Skill Learner demonstrates and explains each step in the task during practice. Trai
14、ner- Check for errors and correct them immediately, review standards. Task is performed and explained to standard independently of trainer to obtain mastery of skill. Test for knowledge . Q. When should you check with the guest to ensure guest satisfaction with food? A. Two minutes or two bites afte
15、r serving food Q. What should be conducted throughout service? A. Visual checks Q. How should we anticipate the guests needs? A. Look for plates pushed aside, guests not eating, wine needs to be refilled, beverages half full or less Q. What should be resolved immediately? A. Any dissatisfaction Q. W
16、hen should bread basket be served? A. With salad Q. What is the minimum number of rolls per person? A. One Q. What needs to be refilled during the meal? A. Bread and butter Q. When should plates be cleared? A. Once signaled by manager or captain Q. How should plates be cleared? A. Neatly and quietly
17、 without scraping silverware Q. Where should plates be carried or placed? A. To side station or tray and removed to dish service area Q. What must be replaced as required for additional courses? A. Silverware 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
