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Page 1: FOH Service
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9/21 Amuse Bouche: Record the quote in the bell work section of your binder then

write your response.

“ One cannot think well, love well, sleep well if one has not dined

well”.~Virginia Woolf~

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Announcements:Binder Check on Monday! Make sure you have all Amuse Bouche/Bellwork responses, class assignments, notetakers, article summary, etc. up to date.Homework assignment due Wednesday (Prepare a meal for your family then take a picture or write a summary. Must have parent signature verifying that you prepared the meal)

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Cake Off Winners: Augusta Thompson

Celeese Dockery

Deb Kitchens

These students will go on to the state competition October 24th! Congratulations

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USFood’s “Food Show” Field Trip on 9/25 (Please turn in permission slips by Monday 8am)Jason GarciaDeb KitchensDani AntoshBethanie SpencerConner LongCameron Corens

We will be leaving at 730 am Tuesday- please dress Casual Professional. We will return at 6pm

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Officer Training on 9/27 (Please turn in permission slips by Monday 8am)

Bethanie SpencerDeb KitchensJason GarciaDani AntoshKatelynn RenzulliCameron CorensMatthew Garciacona

8am – 3pm , Wear professional dress

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10/1 Apple Annie’s Field Trip (Please turn in signed form by Tuesday, September 25th)

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10/5 Biosphere Field Trip (Please turn in Permission forms by Tuesday, September

25th)

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Objectives

Students will be able to:

1. Identify the general rules of table service

2. Explain side work for opening and closing

3. Identify appropriate dress for front of the house

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Make a list of things that you think can make eating at

a fine dining (fancy) restaurant special.

Be prepared to share with the class

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BeforeBefore//AfterAfter1. What is the proper way to handle flatware

when serving guests?2. Which guest should be served first at the

table?3. What are 2 ways that you will know a guest

is done eating a meal/course?4. What needs to be done before guests arrive

and after they leave?5. Describe appropriate dress for Front of the

House.

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K = Key Word or Concept

I = Information or data

M = Memory Strategy

K.I.M.• Form of Concept

Mapping• Words in

combinations or relevant context and not taught in isolation are more likely to be remembered

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Vocabulary Term: Customer ServiceEffectively servicing guests/customers from

the beginning to end of their purchase.

http://www.123rf.com/photo_9069211_happy-waiter-and-waitress.html

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Vocabulary Term: Soiled

To make unclean especially on surface.

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Vocabulary Term: ClearingRemoving soiled dishes from a guest table.

If unsure ask

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Terminology: Team WorkTeam Work- Cooperative or

coordinated effort on the part of a group of persons acting together as a team or in the interests of a common cause.

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How do you know the guest is finished with the course?

Criss cross 4 o’ clock

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Four StationsFour Stationsor Four Cornersor Four Corners

1.1. Go to your assigned stationGo to your assigned station2.2. Discuss the prompt and take notesDiscuss the prompt and take notes3.3. Rotate to the next station when Rotate to the next station when

time is calledtime is called4.4. Return to your seats and be Return to your seats and be

prepared to shareprepared to share4 Minutes at each station 4 Minutes at each station

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Which Is Correct?Which Is Correct?(hold up fingers)

1. Dinner plates are needed for coffee service 2. If you are unsure if a guest is finished with a

course you should go ahead and clear it.3. Beverages should be poured into beverage

containers directly on table.4. Guest must remind you if they need utensils.5. Heavily soiled napkins should be replaced.

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PREDICTPredict what would happen if… There were no folded napkins, no polished glasses, and only half of the tables were set for dinner service and several guest began to arrive. Write down your prediction in the “Assignments” section of your binder. Be prepared to share.

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Side WorkSmall jobs that must be completed to ensure that service runs smoothly.

(Must be be done before service begins and after it ends)

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BrainstormBrainstorm

With the person next to you, list at least 6 side work

duties that you think must be done before service

begins. Be prepared to share

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Graphic OrganizerGraphic Organizer

Write down information from the text or

presentation into your graphic organizer

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Dining Room Manager (DM) Opening Side Work

Check reservations (if any)Draw floor plan plot tables and

large partiesSupervise set up of dining roomMeet with chef for specialsVerify tables are set and detailedConfirm drink specials (if any)Run pre shift meeting

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Dining Room Manager Closing Side Work

Do final walk throughEnsure all closing duties have been

completed and lock all doorsAdjust lights

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Hostperson Opening side work

Check cleanliness of restroom and lobby

Check messagesReturn calls Verify reservations for next

business day (call and mark)Thorough menu check

(count, cleanliness, ensure they are correct menus)

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HostpersonClosing Side Work

Wipe down menusFinal check of the restroom and lobbyStraighten host standEnsure all guest checks are closed Final message checkSee DM for closing check out

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ServerB.O.T.H. Opening Side WorkPlace sanitation bucketsClean and polish glasses for

service and silverwareCut lemons Garnish tray for drinks if

neededSet up water glassesFill water pitchersMake sure coffee and tea are

made for service

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ServerB.O.T.H. Closing Side WorkReturn sanitation bucket Place any soiled beverage containers in

rackStart organizing shelves with F.O.T.H.

Server (Sugar caddies, tea, etc.)Dump coffee and tea, clean Wrap garnish trays See DM for closing check out

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ServerF.O.T.H. Opening Side Work

Fold napkinsPolish silverwareSet tablesDetail tablesSet up service traysCheck and fill salt and

pepper shakers (S&P)

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ServerF.O.T.H. Closing Side Work

Help replace tablecloths if neededWipe down salt and pepper

shakersSpot sweep dining roomFill sugar caddiesStraighten service station (sugar

caddies, tea, etc.)See DM for closing check out

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Bus PersonOpening Side WorkVerify dining room floor is clean and free

of debrisHelp set up dining room for serviceHelp set up water glasses and water

pitchers for serviceSet up Iced tea pitchers

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Bus PersonClosing Side Work

Clear tables and change soiled linens

Take linen bag from B.O.T.H. to back

Break down traysWipe trays with sanitizing

solution (wash if needed)See DM for closing check out

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ParaphraseParaphraseWith you’re the person next

to you, write down at least

two key points about why

working as a team while

completing side work is so

important.

Summarize your key

points in your own words!

Be prepared to share

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TThinkhink-P-Pairair-S-SharehareDescribe what you think is appropriate attire for a front of the house employee

to wear and why.

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Appropriate DressClean solid shirtClean black pants Clean apronClean non slip closed

toed shoes**Every restaurant is different but, you can’t go wrong with a clean

uniform**http://www.uniform-ties.com/catering-services.php

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Partner A turn to partner B.

Tell or teach your partner the two most important things you

have learned so far at the station you are at...

Switch roles and repeat the process.

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Before/After1. What is the proper way to handle flatware

when serving guests?2. Which guest should be served first at the

table?3. What are 2 ways that you will know a guest

is done eating a meal/course?4. What needs to be done before guests arrive

and after they leave?5. Describe appropriate dress for Front of the

House.

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Find Someone Who…Find Someone Who…

Find someone who can answer one of the questions on your handout.

Have them write the answer and sign your paper.

Now, find a different person to answer another question.

Keep going until all of the questions are answered.

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Closure: SnapshotClosure: Snapshot

Write a “snapshot” of

today’s learning in 25 words or less.