Food & Beverage Services
Food Service Preparation (Mise-en-place)
TYPES OF COVER A ‘cover’ may be defined as : • a place set at a table for one guest and laid to suit the type of menu offered • the number of guests to attend a function There are two principle types of cover. There are ‘table d’hote’ and ‘a la carte’.
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Napkin Foldings
Beautiful napkins presentation can help to create a feeling of luxury in any restaurant. It adds the impression of sophistication, attention and mood, and enhances the pleasure of dining.
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Service Sequence
The order in which a waiter provides service to guests from the time the guest enters the restaurant to the time he leaves the restaurant.
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Service Techniques
Serving of Food with One Hand, Serving of Food with Both Hands, Arranging Food on the Plates, Pouring Beverages And Sequence of Clearing
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Service Method
It begin with meet, greet and seat the guest, serve water, serve drinks, serve appetizer, serve soup, serve main course, serve dessert, serve tea and coffee and lastly bill presentation.
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