3The service sequence

Session plan

Time allocated

Unit No Unit Name

6hrs 16 ( table service ) Part I

120 min16.1 Food and Beverage Service Categories

Types of table services

120 min16.2 Buffet

Room service

60 min16.3 KOT

Side board

Laying of table

Napkin folding

60 minNapkin folding practical's only

Session 1

16.1 Food and Beverage Service Categories

• Table Service

• Assisted Service

• Self- service

• Single Point Service

• Specialized Service

Table Service

The customer is served at a laid Table. This type of service, which includes,

• Plated Service

• Silver / English Service

• Butler Service

• Family Service

• Russian Service

• Gueridon Service

16.2 Buffet

• Array of food laid on a table for a guest to serve themselves.

• Divided into according to courses.

Buffet

A Buffet is a system of serving meals in which Food is placed in a public area where the Diners serve “Themselves”. Buffets are offered at various places including Hotels, Restaurants, and many Social Events. Buffet Restaurants normally offer all-you-can-eat Food for a “Set Price”, but some “Measure” prices by weight or by number of Dishes.

Buffets usually have some Hot Dishes, so the term Cold Buffet has been developed to describe formats lacking Hot Food. Hot or Cold Buffets usually involve dishware and utensils, but a ”Finger Buffet” is an array of Foods that are designed to be small and easily consumed only by hand, such as; Cupcakes, Slices of Pizza, Foods on Cocktail Sticks, etc.

Room ServiceRoom Service or In-room Dining is a

Hotel service enabling Guests to choose Menu items for Delivery to their Hotel Room for consumption. Room Service is organized as a subdivision within the Food & Beverage Department of high-end Hotel and Resort Properties.

In most of the Five Star Hotels, Room Service is operating around the clock and some Star Class Hotels service is curtailed to Tea or Coffee Service.

Room Service• Room Service section is directly

fall under Food & Beverage Department .Guest order Food or Beverage through a “Room Service Menu & Room Service Drink List”

Communication in the Room Service

The rooms are facilitated with following communication systems to contact Room Service Section to place the Food & Beverage orders

a). Three digits in House Telephone

b). Intercom System

c). Press Button System / Call Bell System

Session 3 (60 min)

16.3 What is a KOT

• According to the organizations “KOT” stands for Kitchen Order Take , Kitchen Order Transfer or Kitchen Order Ticket.

• This a vital document when considering Revenue & the Cost of Food & Beverage.

Specimen form of a K.O.T.

Distribution of a K.O.T.

Waiter must prepare the KOT in Three Copies and to be distributed as follows;

• First copy - To the supply point to prepare food

• Second Copy - To the cashier to prepare the Bill

• Third Copy -Waiter’s poses to check the prepared

Meal

Importance of a K.O.T.• Waiter to take the correct order from the Customer• Supply point to prepare the correct Food item• Waiter to ensure the correct Food item has been

prepared by the supply point• Cashier to prepare the correct Bill.• Night Auditor to check the revenue against the Food

supplied• F & B Cost Controller to check the Cost against the

Food supplied.

Order on a K.O.T• Waiter should take down the KOT using as much as short terms which

could be understandable to Kitchen Staff. Following are some of the short terms;

• Chicken - Chix

• Sauce - Sc

• Vegetable - Veg

• Steak - Stk

• Potato - Pot

• Tomato - Tom

Order on a K.O.T

When taking down an order, number of Portions should be indicated on the left side and then the Description right after.

Session 3 (60 min)

Laying the table cloth

•

•

3.9 Laying of tables

Setting Table for Casual Dining

Setting a Buffet Table• The food items are placed in a sequence from lightest to heaviest, starters

to desserts, or coolest to warmest.

• Cutlery is placed on the guest tables.

• Glasses, cups, and saucers are placed on a separate table to avoid congestion.

• Table decoration pieces are placed such that they do not interfere with the food items.

• Plates are stacked not more than 15 plates per stack.

• Paper napkins are placed between the plates

Setting a Buffet Table

3.10 Napkin Folding

• Today, there are large varieties of napkins available in different colors and materials. Paper napkins are used majorly for informal dining whereas for formal dining, linen napkins are preferred.

• Napkin can be folded in a number of attractive ways. They can be shaped as a flower, a character, or some object. A well-folded and well-placed napkin on the plate grabs the attention of the guests.

Napkin Folding

questions

• Write 4 service categories

https://www.youtube.com/watch?v=A0O0lBKaQWU

• https://youtu.be/A0O0lBKaQWU

Setting Table for Formal Dining

• This type of table setup is required for formal events like corporate lunch or dinner, or a wedding party. The formal dining contains multiple courses and second helpings are not offered

THANK YOU