Training & Development

Revises of New Style of Service

Set Menu Dinner

PSV 2012

Conduct by: Mr. Reaksmey

Park Café Food & Beverage Co.,Ltd

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Contents;

1- Introducing to set menu 2- The Set Menu Time table 3- The Set Menu Service Sequence Revised 4- Risk of Concept During Service

Objectives

To know the set menu dinner concept. To know how is the service of set menu To be ready for the sharing this knowledge

to all stake holders. To reduce misunderstanding of each staff

for this such services operation

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1- Introducing to Set Manu What is set menu?

A menu that is pre-set up by kitchen which served course by course. A customer can order 3 to 4 courses by following the menu of :

Starter, Soup, Main course and Dessert

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Various choice in our daily menu if the guest not prefer

the item in this recommended set menu.(Various choice is available for Main

Course only)

Effective on Monday 19th March 2012.

Additional Price

On double order of set item will be charged as:

- Starter = 2 $- Soup = 1 $- Main Course = 3 $- Dessert = 1 $

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Note: above prices are also recommend as individual item order.

2- Set Menu Time Table

Service Available from 05:00pm – 09:30pm Set Menu is Changeable In Monthly Grand Operation in PSV only

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3- The Set Menu “Service Sequence” Revised

1) Greeting &Seating

2) Opening Napkin3) Presenting Menu\up selling \

Explaining the Menu (customer can have various choice for main course in our other daily menu if she\he not prefer the main course in the set menu item)

4) Taking Order & Repeat (must concluded with Starter , soup, main course and dessert) or + other drinks.

5) Confirm waiting

6) Set up cutlery accordingly

7) Serving Water/Tea & Bread

8) Confirm starter /Soup

9) Serving Starter / soup8

10) Confirm Main Course

11) Clear Starter/soup

12) Serve Main Course

13) Clear Main course and bread with table well crumbed.

14) Confirm Dessert

15) Serving Dessert

16) Clear Dessert

17) Confirm the bill

18) Present the bill

19) farewell the customer

4- Risk of Concept During Service

Food Pick Up : Check with guest for satisfaction

Table Seat Number: must write down clearly

Captain Order: not too much short cut, use it to follow up since:

- set up cutlery for each ordered (guest)

- serving period for each course coming.

Notice: No food come out without guest ordered, any waste is your responsibility.9

Clips Role Play

See the clip of service style.

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Welcome to Questionnaires…!

Share this to your staff as soon as possible.

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