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Chapter: 11th Food Service Management : Chapter 1 : Food Service Operation

General Etiquettes in Food Service Operation

The guest or the customer is the most important person in a food service oper-ation and there are certain general rules or etiquettes to be followed so that the customer is satisfied.

General Etiquettes in Food Service Operation

 

The guest or the customer is the most important person in a food service oper-ation and there are certain general rules or etiquettes to be followed so that the customer is satisfied. The following are some basic etiquettes:

 

Do’s


·        Receive the guests with smile as soon as they enter the restaurant.

 

·        Wish them good morning, good after-noon, good evening, and good night based on the time of the day.

 

·        Help the ladies to sit by pulling the chair.

 

·        Serve water as soon as guests are seated­.

 

·        Present the menu card.

 

·        Help the children below 5 years with babysitting chairs.

 

·        Take orders of food from the guest, who will pay the bill.

 

·        Inform the guest the time required to serve the food.

 

·        Serve preplated food from right hand side and if not preplated to serve indi-vidual items from left hand side.

 

·        Be attentive to guest’s tables.

 

·        Fulfill the requirements of the custom-ers quickly.

 

·        Clear the used or soiled plates from the right side of the customer.

 

·        Present the bill.

 

·        Accompany the guest to the door politely and send them off.

 

·        Then clear and reset the table.

 

Don’ts

             

·        Do not interrupt when the guests are taking food.

 

·        Do not over hear conversation.

 

·        Do not argue with the guests even though they may be wrong.

 

·        Do not touch hair or nose, mouth while in service.

 

·        Do not solicit for tips.

 

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11th Food Service Management : Chapter 1 : Food Service Operation : General Etiquettes in Food Service Operation |


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