ELEMENT 1LIAISE BETWEEN

KITCHEN AND SERVICE AREAS

1.1 RELAY INFORMATION IN A CLEAR AND CONCISE MANNER

USING APPROPRIATE COMMUNICATION TECHNIQUES

• COMMUNICATION- A CRITICAL IN PROVIDING A LINK BETWEEN KITCHEN AND SERVICE AREAS

INFORMATION TO BE RELAYED FROM THE

KITCHEN STAFF TO THE KITCHEN

• GENERAL FOOD ORDERS- AS GIVEN BY GUESTS TO WAITERS. IT INCLUDES TABLE NUMBER, NUMBER OF GUESTS(PAX), DISHES ORDER, NAME OF WAITER- OR YOUR NAME

SPECIFIC GUEST REQUESTSFOR GENERAL

ORDERS WHICH CAN RELATE TO:

• TIMING REQUIREMENTS FOR THE OVERALL MEAL, FOR CERTAIN COURSES, FOR CERTAIN INDIVIDUAL, FOR COORDINATION OF SERVICE

SPECIFIC GUEST REQUESTSFOR GENERAL

ORDERS WHICH CAN RELATE TO:

• ADDITIONAL OR SIDE ORDERS FOR TABLE OR INDIVIDUAL GUESTS- RICE, CHIPS, SALADS

SPECIFIC GUEST REQUESTSFOR GENERAL

ORDERS WHICH CAN RELATE TO:

• DETAILS OF COMPLAINTS MADE BY GUESTS SO KITCHEN IS AWARE OF PROBLEMS AS THEY RELATE TO CERTAIN FOODS OR DISHES

SPECIFIC GUEST REQUESTSFOR GENERAL

ORDERS WHICH CAN RELATE TO:

• REQUESTS ADDITIONAL ITEMS SUCH AS MORE BREAD ROLLS, BUTTER OR EXTRA SALAD AND/OR VEGETABLES

SPECIFIC GUEST REQUESTSFOR GENERAL

ORDERS WHICH CAN RELATE TO:

• QUESTIONS ABOUT - HOW LONG FOOD FOR A CERTAIN TABLE WILL BE SERVED.- FROM GUESTS ABOUT MENU ITEMS ASKING ABOUT THE COMMODITIES USED IN DISHES.

INFORMATION FROM KITCHEN TO SERVICE

POINTS- RELAYED FROM CHEFS/COOKS

• ADVICE REGARDING TIMING OF MEALS SUCH AS DELAYS OF SERVICE

INFORMATION FROM KITCHEN TO SERVICE POINTS-

RELAYED FROM CHEFS/COOKS

• NOTIFICATION REGARDING AVAILABILITY OF FOOD, SUCH AS ONLY TWO SERVES OF BEEF STEAK LEFT” .

• REQUESTS FOR ACTION- TRY TO SELL THE BURGER

• CLARIFICATION OF ORDERS TO INTERPRET WRITTEN OR VERBAL ORDERS SO KITCHEN KNOWS EXACTLY WHAT IS REQUIRED

• NOTIFICATION CERTAIN REQUEST CANNOT BE ACCOMODATED

• REQUESTS FOR CERTAIN CROCKERY AND CUTLERY TO BE RETURNED.

• RESPONSES TO QUESTIONS ASKED BY GUESTS.