Chapter 3: Service Areas and Equipment
- Dining Area Equipment
- Service Stations
Cleaning Area
Command Center
Productions Center
- Host or Hostess Stations
Kitchen or Service Area (expediter)
- Furniture
Chairs
Other Furniture
- Table Service Equipment
Glasswarre
Service Utensils and Flatware
Other Items
- Menus
- Service Staff
Traditional Serve staff (FOH)
Chapter 4: Serving the Meal
- Steps in Serving:
Greeting and Seating guests
Taking order
Serving
Clearing
Presenting the check and saying goodbye
- Greeting and seating guests
- First approach
- Introduction
- Presenting Menus
- General Rules and Procedures for Serving
Carrying Trays
Handling Chine and Glassware
Handling flatware
- Taking the Order
Placing and Picking up Orders
- Serving the Guests
Lunch Service
Formal Dinner Service
Booth Service
- Clearing Tables
- Presenting Check and Saying Goodbye
- Closing
- Formal Dining
Stricter, more formal dress code
Elaborate food and service
Elaborate menus
Elegant decor
More servers used
Reserved, quiet, peaceful atmosphere
Prices reflect cost of these extras
- Busperson's Role
Chapter 6: Table Etiquette
- A History of Table Etiquette
- Principles of Public Dining Etiquette
Tableware
Etiquette for special foods
Finger foods
Soups
Breads
Vegetables
Salads
Pasta
Fish and Shellfish
Desserts
- Tipping
- Dining Etiquette of Various Cultures
European Dining Etiquette
Chinese and Japanese
Indian Dining
Middle Eastern Dining
Job Description
- There are five major reasons for low productivity and high turnover among people working at routine hospitality jobs;
They don't know how to do whate they are supposed to be doing
They don't know how well they are doing what they're supposed to be doing
The supervisor has not given them any direction, help, or support.
They workers have a poor relationship with the supervisor, largely for the first four reasons.
- Chapter 14 Human Resources Planning, Joba Analysis...(pages 26, 27,28, and 33)
Organizational Charts for Staffing
- The organizational chart is a graphic outline of the organization structure, showing to whom each members of the oranization hierarchy reports.