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FNB Report

The document outlines procedures for different types of food service, including checking work areas, ensuring correct food and drink knowledge, and procedures for carvery, hot food, salad bars, dining areas, and bar service.

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Irish Shymay Timan
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9 views

FNB Report

The document outlines procedures for different types of food service, including checking work areas, ensuring correct food and drink knowledge, and procedures for carvery, hot food, salad bars, dining areas, and bar service.

Uploaded by

Irish Shymay Timan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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THE ORDER OF SERVICE

 Check the work area


 Check the dining area
 Ensure that they have a knowledge of all beverages and which wine complement the food
dishes being offered. They also should know the ingredients that make up the menu/ dishes that
should be offered, vegetarian dishes and those who dishes not suitable for allergy suffers.
 Determine the availability of back up food and quantities
 Determine the amount of back up crockery on hand
 Check all the temperature-controlled equipment is functioning at the required temperature
 Ensure that they are also presented correctly

CAFETERIA/ COUNTER SERVICE

 Enter the eating area


 Views the menu and dishes availability
 Collects a tray from tray stack, which may be sited at the beginning of the service are or in the
entrance
 Proceed to the service counter
 Complete the Payment method
 Proceed to the cutlery stand
 Select napkin, seasoning and sauces
 Choose table and consume meal
 At the conclusion of the meal take the tray of dirties to the nearest tray stand and deposit
 Table cleaners/ clearer clear anything remaining.
CARVERY SERVICE

This assisted service involves the customer in two method of food service, namely table service and
self-service. Here the server is usually responsible for the service of both food and alcoholic beverages
on their tables. They will be assisted by chefs/ carver at the carvery point for the service of the main
course.

SERVICE OF FOOD AT THE CARVEY DISPLAY

All food items are served onto plates should be attractively presented and arrange. If food has not
already been pre-plated. It should be served onto plate using a service spoon in one hand and a service
fork in the other hand. And should be place nearly on the customer plate.

HOT FOOD

 The hot food service counter should not be left attended once service begin
 Staff should arrange for someone to take their place if they have to leave the area
 Spillage should be wipe up immediately.
 When service it is important to adhere to portion control specification
 When a dish of hot food is only one third half full the kitchen should informed that more will be
needed
 Plates must be kept well stocked
 Hot food items left too long in the hot food service counter, prior service may deteriorate
 Staff should ensure holding temperature are set for the hot counter

SALAD BAR
 A constant check on food levels on the salad bar
 Bowls and plates should never be replenished at the counter
 Service spoon , slices etc. should be replced to their respective bowls, dishes and plates.
 Spillages should wipes immediately
 Salad bar should be tidy
 Regular check on the supply of salad bowls, plates for salad counter service should be made

DINNING AREA

 Staff should ensure the clearing station is station is ready


 A constant check on the tables should be made.
 The dinning area service may be self clearing.
 At the clearing station staff should:
-Empty the Tray of used plates and cutlery
-Empty disposable content of tray into lined standing bin
-Wipe the tray clean
 A check should be made to ensure that there always enough water in a drinking water jugs, and
sufficient napkins in the napkin container
 Cutlery container should be checked to ensure that are adequately stocked

BAR SERVICE

Food and Beverages in bars may be served to customer at the bar seated at the table. If customer are to
be served at the tables then the procedure of this are based on table service.

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