1、 Banquet - Dinner Service One Purpose To properly welcome guests and serve dinner during a banquet reception Start When a guest is entering the banquet reception Materials Event order and set up as directed by function, side towel, attendance count Actions: This is how we do it: 1. Greet Guests As t
2、he doors open, servers must be lined up with a side towel, at attention Greet guests pleasantly as they arrive, with a smile and “Good Morning/Afternoon/Evening” Point out features of reception (food items, location of bars, restrooms, etc) Treat guests with courtesy and use the guest name when ever
3、 possible 2. Seat Guests Smile, maintain eye contact and positive body language at all times Seat all guests in an efficient and courteous manner Manager must seat VIPs and special guests Escort guests by walking with them at a moderate pace Seat ladies first and assist with chairs and napkins Be in
4、formed of any special requests or important details 3. Signal Kitchen When all guests are seated, count the number of empty chairs and subtract from the amount set, to get actual attendance Give the Banquet Chef the attendance count immediately after the guests are seated Verify count again, after t
5、he first course is midway completed, and inform the kitchen if there are any changes If guests arrive after the service has started, inform the kitchen of the change in numbers of attendees Result Guest welcomed, and served in a friendly and professional manner. Task To welcome and serve guests in a
6、n efficient and courteous manner during a banquet 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 presentat
7、ion 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 - Dinner Service One Introduce Yourself, the task, expectations for the learner and how testing is condu
8、cted. 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 task when a guest is entering the banquet reception. Materials: Event order, set up as directed by function
9、, side towel, attendance count Use job rehearsal to demonstrate steps and brand attributes to 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; yo
10、ur comfort and well being are our greatest concern. Warm, thoughtful, respectful. Engaging A meaningful and personal dialog. Being genuinely interested, respectful and very responsive. Caring Demonstrate attentiveness, thoughtfulness. Team wide anticipatory concern and dependability. Make a Differen
11、ce 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 Standards Banquets must maintain a neat, clean and well organized appearance. Buffet foods are fresh and of high quality and ar
12、e 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 law. Cold beverages and juices are chilled at all times. Pra
13、ctice 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 performed and explained to standard independently of trainer to obtain mastery of skill. Test for knowledge . Q. How should serve
14、rs be lined up as the doors open? A. With a side towel at attention Q. How should guest be greeted upon arrival? A. Warm welcome, with a smile and “good morning, afternoon or evening” Q. What should be pointed out? A. The features of the reception Q. How should guests be treated and addressed? A. Wi
15、th courtesy and using guests name when ever possible Q. What should be maintained? A. A smile, eye contact and positive body language Q. How should guest be seated? A. In an efficient and courteous manner Q. Who must seat VIPs and special guests? A. A manager Q. How should guests be escorted? A. Wal
16、k with them at a moderate pace Q. Who should be seated first and assisted with chairs and napkins? A. Ladies Q. How should the actual attendance be counted? A. Once all guests are seated, count the amount of empty chairs and subtract from the amount set Q. When should the attendance count be verifie
17、d again and who should you give it to? A. Midway through the first course, and notify the Banquet Chef 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
