Restaurant Service

ProStart Chapter 4 THE TWO DIMENSIONS OF QUALITY SERVICE

Room for Improvement

THE ARENA OF QUALITY

PROCEDURAL SERVICE

PERSONAL

Procedural

Personal

Procedural

Personal

Procedural

Personal

Procedural

Personal

©William B. Martin Table Service

 American/German  Plate Service  English  Family Style  French  Cart Service  Russian  Platter Service Service Styles

American/Plate English/Family French/Cart Russian/Platter

Final Prep Kitchen Kitchen Table Side Kitchen

Menu Price Average $$ Average $$ Highest $$ Second Highest $$

Table Turn Average Quickest Most time Average

Space 15 sq feet per guest 18 sq feet per guest Small table, large aisle Larger Table

Quality/Portion Control Most Average, can give too Least Average, can give too much much Labor Cost Front Average Front Average Front Highest Front High Back High Back High Back Lowest Back High/Average Training Cost Low Lowest Back low Lower than cart, but extra Front high skill = extra $$ Table Cover Primary course, salad, Primary course Minimal 1st course only Set ahead for entire (table setting) entrée 4 max Salad, entrée menu Serve/Clean Serve left Guest serve Serve and clear right Serve and clear right Clear right Tableware Spoons Tableware Forks Tableware Knives Server or Station

 Which of the following items should be carried by the server and which should be found at the service station? Matches Corkscrew Menus Pen Water glasses Silverware Condiments Napkins Service Sequence

 Welcome guest  Place napkin in lap  Pour water  Present menu  Inspire-Entice-Inform  Take beverage/appetizer order  Serve beverage/appetizer  Take food order Service Sequence Continued  Remove appetizer dishes  Serve breads  Serve salads  Remove salad dishes  Serve entrée & accompaniments  Check with guests  Clear tables/crumbs  Take dessert order  Present guest check Chapter 1

Restaurant Service Overview Objectives….

By the end of this session today you will learn….

• 7 different types of Restaurant Concepts and their style of service • Identify what a Franchise is • What are the 3 main groups restaurants are generally classified under

What is the role of a Restaurant?

• Prepare and Serve Good Food & Drinks • Provide Friendly Service • Create Good Atmosphere • Health and Safety • Honesty • Good Value for Money Definition and Role of a Restaurant

Q. What is a Restaurant?

A. A restaurant is a place to that prepares food and drink to customers in return for money.

? Did you know that the first ever Restaurant was called a “Public Dining Room” and originated from France Types of Restaurants…

• In groups of 4 list as many different types of Restaurants you can think of….

For Example • Indian • Coffee Shop

RESTAURANT CONCEPTS

The main concept of a restaurant is main product line of the menu.

For example; Vietnamese Food, Pizza, Hamburgers, Coffee Shop

Restaurants are generally classified into 3 groups 1. Quick Service- Low Price, Fast Food 2. Medium Scale- Medium Price, Casual Dining 3. Upscale- High End price, great quality of food and full table service

Fast Food Restaurants Are also known as Quick Service Restaurants and they are usually part of a restaurant chain or franchise operation What is a Franchise?

 A Franchise is the right to use a brand name.

 A store, business, or restaurant can operate under the brand name license and sell the company’s goods. Fast Casual Dining Is a type of restaurant that does not offer full table service but promises a higher quality of food and atmosphere than a Fast Food Restaurant. Cafés Cafés are restaurants that focus on Coffee with selection of Sandwiches & Cakes. Cafés are also popular for Breakfast and Lunch Menus. The term “Café” comes from France and means “Coffee”. Pubs A pub is short for “Public House” where people meet to drink and socialize. Pubs originated over hundreds of years ago from Europe especially the UK. Pubs serve many types of beers and food menus. Casual Dining

Is a relaxed atmosphere with sit down table service, the customer is given a Food and Drinks Menu to order from. It is also known as “Family Style Dining” . It is one of the most popular style of Restaurants and can be any number of themes such as Italian, Mexican, Indian. Prices are reasonable and not too expensive.

Buffet Is a self service casual dining experience where the guest have a variety of foods to choose from, with no menu.

Fine Dining Restaurants are described as upscale restaurant with an elegant atmosphere, high quality food and high end service. The staff are professional and well trained, food and wine expensive but worth the experience. ACTIVITIES

• Please refer to your handouts and complete Exercises 1,2 & 3. You may work in pairs.

• On your own please complete exercises 4,5 & 6 Restaurant Service Overview Restaurant Service Scale $ Fast Food Quick service, order from counter Quick $ Burgers, Pizza, Fries Fast Casual Quick service, order from counter Quick $ Dining Better Quality of food than Fast Food Restaurants Cafes Casual service, well known for coffees Medium $$ and menu selection of sandwiches, soups, pastas and cakes Pubs Casual service, variety of beers, Medium $$ food menu. Casual Dining Casual sit down table service. Medium $$ Medium range prices. Buffet Self Service, all you can eat, no menu Medium $$ Except for drinks Fine Dining Table service. High end quality of Upscale $$$ food and wines. Professional Staff. SPEAKING EXERCISE Write down the answers to the following questions…..

1. What is your name? 2. What is your favorite restaurant you like to go to? 3. What type of Restaurant would you like to own and why?

Example: • My name is Ursula • I like dining at Red Sky on Tran Phu Street as they cook the best steaks in town • I would like to own a pub as I like the casual atmosphere, sports and friendly people.

SITHFAB003A – SITHFAB011A

Serve food and beverage to customers Develop and update food and beverage knowledge

Types of Service

 Types of service depends on the type of establishment  Fast food to five star restaurant  Could be counter service at a bistro, buffet service, self service, plate service, Gueridon service and a host of items in between. Types of Menu

 A la carte  Table d’hote  Carte du jour (card of the day)  Plat du jour ( plate of the day)  Buffet

Features of a la carte menu

 Cooked to order

 Dishes individually priced

 Wide selection of dishes

 Individually priced

 Cooking time approx 20 minutes Features of table d’hote menu

 Set number of courses

 Limited choice or no choice

 Set price

 Dishes partially pre prepared Meals of the day

 BREAKFAST  CONTINENTAL BREAKFAST  FULL BREAKFAST  MORNING TEA  BRUNCH  LUNCH  AFTERNOON TEA  PRE THEATRE DINNER (HIGH TEA)  DINNER  SUPPER Courses for horses

 Traditionally a classical menu consisted of as many as 12 courses  Today it is broken down to three

Lets have a look at the courses

 Hors d’ouvre (appetizers)  Potages (soups)

Courses for horses continued

 Poissons (fish dishes)  Entrees (small portion butchers meat)  Releves (main course of butchers meet, ie whole joint of meat)  Sorbets (wine flavoured water ice)  Rotis ( Roasted game or poultry)  Legumes ( Vegetable dishes)  Entremets (sweet dishes, hot or cold)  Savoureux ( savoury dishes, lightly spiced) Courses for horses continued

 Dessert ( fresh fruit and nuts  Café ( black coffee small portion)  Petit fours (fancy biscuits or chocolates)

Today we usually have three courses  Entrée or Starter  Main  Dessert or Sweet dish

Accompaniments to dishes

 Bread (brown bread and butter, melba toast, croutons etc)  Condiments ( salt and pepper, mustards, oil and vinegar etc)  Proprietary sauces (tomato sauce, HP sauce, mint jelly, cranberry BBQ sauce)  Prepared sauces ( apple, mint, mayo, bearnaise, tartare, salsa)  Miscellaneous ( lemon wedge, sour cream, herbs, pickles, parmesan cheese) Cooking of the steak

Steak can be cooked various ways from rare to well done, we abbreviate this as follows;

 Rare or Blue ( R) Cool red centre

 Medium rare (MR) Warm red centre

 Medium (M) Hot pink centre

 Medium well (MW) Thin line of pink in centre

 Well done (W) Cooked thoroughly Vegetable Accompaniments

 Various vegetables can be used to accompany the main course or sometimes vegetables can be eaten on their own  Asparagus  Broccoli  Carrot  Spinach  Cucumber  Potato  Mushrooms Examples of Starters

 Smoked Tasmanian Salmon  Carpaccio of Ocean trout  Terrine of seafood  Pate maison  Lobster bisque  Calves liver with onion marmalade  Warm chicken salad  Freshly shucked Sydney Oysters  Minestrone Examples of main course dishes

 Char broiled green lobster tail  Grilled tuna steak with salsa  Fillet mignon and béarnaise  Chateaubriand  Lamb fillets tandoori  Duckling with orange sauce  Fried whiting fillets

Examples of sweet dishes

 Wattle seed pavlova

 Chocolate mud cake

 Bavarois

 Figs with mascarpone

 Bread and butter pudding

 Apple strudel

 Zabaglione

 Sticky toffee pudding Cheese please

There is nothing like finishing of a meal that a good selection of cheeses, cheeses can be accompanied by;  Breads, water biscuits, crackers, bread sticks  Vegetables such as radish, celery, spring onion  Fruits  Condiments, such as chutney, pickles Examples of Cheese

 Soft cheese ( ricotta , cottage, cream)

 White mould ( Brie, camembert)

 Blue veined ( Blue vein, Roquefort)

 Cheddar cheese ( Vintage , tasty, Cheshire)

 Round Eye cheese ( edam, gouda, swiss)

 Hard Cheese and soft cheese is not usually offered on a cheese plate. Savouries

 These dishes are sometimes offered as cocktail food at functions some examples are;

 Sardines on toast

 Bococcini and roasted tomato on toast

 Angels on horseback (oysters wrapped in bacon)

 Oysters, salmon and other bite size seafood on pumpernickel Menu Terminology

 Al Dente ( term used to describe pasta or vegetables cooked with a bite)

 Baba ( yeast based sponge)

 Barquettes ( boat shaped tartlets)

 Boullabaise ( Fish stew)

 Brochette ( cooked on a skewer)

 Canape (savoury on toast or biscuit)

 Carpaccio ( finely sliced marinated meat or fish)

Menu Terminology continued

 Farce (stuffing)

 Frappe ( chilled or iced)

 Fume ( smoked)

 Glace ( ice cream)

 Julienne ( strips of vegetables or fruit)

 Medallion ( round piece of meat or fish)

 Quenelles ( mince from fish, meat, chicken which is poached) Menu Terminology continued

 Marinade ( mixture of liquid and seasoning used to soak meat to tenderise and flavour)

 Ragout ( rich brown dish, usually meat)

 Shuck ( to open an oyster or clams)

 Tournedos ( small cuts from the middle of the fillet of beef

 Zabaglione ( mixture of egg yolk sugar and marsala) Menu Terminology continued

 Bisque ( shellfish soup)  Brioche ( yeast roll)  Coulis ( a puree of fruit)  Compote ( stewed or poached fruit)  Diable ( seasoned with hot spices)  Duxelle ( chopped cooked mushrooms and onion)  Flambe ( to flame)  Gateau ( cake) Sections of the service area

 Aboyeur – located at entry or exit of area  Cold Press – cold food collected before hot food  Hot Press – collect last, plates burn you less  Still Room/Pantry – can be located separate from the kitchen  Dispense Bar- close to kitchen and dining area  Washup – located at entry to kitchen  Doors should only open one way, less collisions and should be wider than standard doors Two way doors should be fitted with a viewing glass General Service Rules

 Ladies should be served first, the host/ess last  All service is done from the right except silver service  Food should be served clockwise, from the right  Beverage should be served clockwise, from the right  When carrying flats the restaurant, spoon and fork should be carried in the hand  Vegetable dishes, sauce boats etc, should sit on an under liner  Vegetable dishes should be held on the palm  Silver service served from the left, keep platter close to customers plate

Service Sequence for – a la carte

 Receive and sit customers  Lap napkins  Introduce yourself, present wine and food menu  Take out water, and serve  Explain specials and take aperitif order  Serve bread and butter  Serve aperitif  Take food order when customers are ready  Transfer order onto kitchen docket and take to kitchen Service Sequence for – a la carte cont.

 Adjust cutlery if necessary  Take wine order and serve wine  Serve first course  Top up white wine (or serve whatever wine ordered)  Clear first course when all customers have finished  Serve red wine if ordered  Serve main course, top up wine  Clear main course including side plates, butter dish and salt and pepper  Crumb the table

Service Sequence for – a la carte cont.

 Present dessert menus  Take dessert order  Take dessert wine order and serve it  Lay cutlery for dessert  Serve dessert, top up wine  Clear dessert and take coffee order  Serve coffee, take order for after dinner drinks  Prepare the bill, present bill when customer ask for it  Assist the customers when they leave , thank them for their patronage

General rules for taking bookings

 Write the booking directly into the reservation book  Use a pencil, date, day  Know the seating capacity of the restaurant  Number of people (covers)  Time of booking, name and phone number of person  Special requests  Repeat booking to the customer  Thank customer , confirmed  Cancellations should be crossed out  Let customer hang up first

General points for order taking

 Know the menu, wine list and specials

 Know preparation methods of dishes & times

 Stand straight , speak clearly

 Make suggestions, write order on docket book

 Repeat order to the each guest

 Remove menu from the guests

 Double check the numbers and requests

 Number the chairs clockwise or use own system

 Use abbreviations ie. (MR) (W) GT (gin and tonic)

Information required on docket book

 Table servers name or initials

 Number of covers

 Table number

 Time order taken

 Date (yes and no)

 Order

 Preferences

General rules for setting up

All table ware must be spotless  Cutlery – dipped in hot water and polished  Crockery – check for cracks and cleanliness  Glasses – over steam and polished  Table Accompaniments; salt and pepper flower vase candle holder

EVERYTHING MUST BE SPOTLESS

A finger bowl should be served with

 Fresh artichokes  Fresh asparagus, when served as a course  Oysters natural  Some poultry /fowl dishes especially roast quail  All fresh fruit  Crustaceans, when served in the shell  When customer is observed using the fingers to eat Different service styles

 American Service – all food is plated in the kitchen

 English Service- meat is on platters, host carves the meat and then is silver served

 Russian Service- wait staff offer the food on platters, guest help themselves

 French Service- food is partially or wholly prepared at the table

 Gueridon Service- like French service but without table –side preparation, flambé dishes What time is my meal due?

 Breakfast: 6am-10am

 Morning tea: 10am -11am

 Brunch: 11am -2pm

 Lunch: 12noon-3pm

 Afternoon Tea: 3.30pm-4.30pm

 High tea/pre theatre:5pm-6pm

 Dinner: 6.30pm-10pm

 Supper: 10pm onwards Production of Cheese

1. Milk is warmed 2. Bacteria and rennet are added, milk coagulates 3. Curd is cut to drain off whey 4. Curd is sometimes heated, pressed and or turned to drain more 5. Curd is moulded, shaped 6. Curd is salted before and/or after step 5 7. Matured under controlled conditions Most popular varieties of cheese

Name Origin Flavour Class Brie France Mild Soft Camembert France Mild Soft Cheddar England Mild Firm Edam Holland Mild Firm Port Salut France Bland Semi-soft Roquefort France Strong Soft Parmesan Italy Sharp Hard Stilton England Strong Soft The service of cheese

1. Present the cheese board 2. Use a different board for carving 3. Cut firm cheeses first, blue vein cheeses last 4. Remove inedible rind , ie swiss, jalsberg 5. Produce clean cuts of regular shape 6. Arrange the cuts in a pleasant form on an entrée plate 7. Serve with crackers and other accompaniments General points for planning a buffet

 LOCATION OF THE BUFFET TABLE

 ZONING ARRANGEMENTS

 SERVING LINES

 TYPE AND COLOUR OF CLOTH/SKIRTING

 DECORATIONS (CARVINGS, ETC)

 OTHER ITEMS ( SPOTLIGTHS ETC) TABLE SET UP FOR MEETINGS

 Table covered with cloth

 Jugs with ice water on under plates, no doiley

 Water glasses upside down

 Writing pens and pads

 Information material (supplied by organizer)

Receiving line, if brides parents paying for reception

 BRIDE’S MOTHER  BRIDE’S FATHER  BRIDE  GROOM  GROOM’S MOTHER  GROOM’S FATHER  MATRON OF HONOUR  BEST MAN  BRIDESMAIDS  GROOMSMEN

Order of Service and toast at wedding reception

1. Receiving line 2. Grace 3. Filling of glasses for the first toast 4. Royal toast or loyal toast 5. Commencement of the service of the meal 6. Toast proposed to the bridal couple after the MC 7. Groom responds and proposed a toast to the bridesmaids 8. Best man responds 9. Any other toasts 10. Best man reads telegrams 11. Cutting of the cake 12. Bridal waltz 13. Bridal couple change and leave