1、 Banquet - Dinner Service Two Purpose To properly plate and serve dinner during a banquet reception Start When a guest has been seated at a banquet reception Materials Event order and set up as directed by function, proper condiments and supplies Actions: This is how we do it: 1. Head Table Assign a
2、 captain to the head table for upgraded service Do not present food, coffee cups or saucers unless requested Serve the head table before any other tables, unless instructed otherwise by client Follow the time of service based on the head table signal 2. Deliver Plates Check tables to ensure correct
3、silverware is on the table before serving each course Pick up each course from the hot box when given the signal by the supervisor Stack plates to match the exact number of guests Secure covers and stack plates properly Place any sauces or condiments to be served with the course on the table when no
4、t already preset Use proper lifting techniques (bend from the knees) when lifting or putting trays down Deliver plates to the table by following the correct traffic flow Place trays on a tray jack next to the table 3. Serve Plates Remove plates, silverware and condiments from previous courses prior
5、to serving next course Remove the cover and serve from the left, with ladies first, then clockwise Place thumb along the rim and not into the plate Set plates at 6:00 oclock position with the protein item in front of the guest Be sure there is no noise or clanking of plates when serving the guest Re
6、fill water by removing from the table and replenish rolls and butter Result Guests meals are presented and served in a professional manner. Task To deliver and serve guests meals accurately and professionally during a banquet reception Standards Banquets must maintain a neat, clean and well organize
7、d 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
8、by law. Cold beverages are chilled at all times. Learners Page Banquet - Dinner Service Two 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/
9、Convention Experience Demonstrate When To Start and Materials Start task when a guest has been seated 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 enhance performance F
10、ocus 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 meaningful and persona
11、l 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 solving. Even small action
12、s 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 arrival. Buffet food p
13、resentation is decorative, imaginative and can be themed. Food must be maintained at appropriate temperatures as required by law. Cold beverages 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
14、 them immediately, review standards. Task is performed and explained to standard independently of trainer to obtain mastery of skill. Test for knowledge . Q. Who should be assigned to the head table for upgraded service? A. A captain Q. What should not be presented unless requested? A. Food, coffee
15、or saucers Q. Who should be served first unless otherwise instructed? A. The head table Q. How should servers follow timing and service? A. Based on the head table signal Q. When should each course be picked up? A. When signaled by a supervisor Q. How should plates be stacked? A. To match the exact
16、number of guests at the table Q. What needs to be checked? A. Cover on and plates stacked properly Q. What should be used when ever lifting or putting trays down? A. Proper lifting techniques Q. How should you deliver plates? A. By following the correct traffic flow Q. What should be removed prior t
17、o next course? A. Plates, silverware and condiments from pervious course Q. How should plates be set down? A. At 6:00 oclock position with protein item in front of the guest 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
