(FOOD AND BEVERAGE WEEK 1) Areas to check for cleanliness may

include:
PREPARE FOOD AND BEVERAGE  Furniture - tables and chairs
ENVIRONMENT FOR SERVICE  Wall hangings - pictures or displays
 Fixtures - light fittings and door
Prepare food and beverage knobs
environment for service  Plants - indoor plants and pots
 Operating equipment
Performance Criteria
 Check cleanliness of the facility and Checking and cleaning restaurant area
conduct spot and makeup cleaning as Areas to check for cleanliness may
required include:
 Set up dining area  Glass - windows, panels and doors
 Floor - carpet and tiled areas
Preparing a food and beverage outlet  Work stations - waiter's sideboard
The preparation of a restaurant is vital for  Menu stands and Hostess stand
the efficient and successful running of any  Toilets - rest areas
meal shift.  Bar

Things need to be: Checking and cleaning customer facilities

1. Checked Other areas to check
2. Stocked  Waiting area/foyer
3. Cleaned  Restrooms
4. Positioned  Smoking areas
 External areas
Understand upcoming session
Checking menu for the session Setting up the dining area
1. Fish of the day After the facility is clean it is now time to
2. Soup of the day 'set up' the dining area.
3. Specials of the day  What needs to be set up?
4. Vegetables of the day  Who performs it?
5. Dessert of the day
6. Specific constraints on this Set up furniture
individual upcoming session
7. Out of stock items  A major task in preparing a food and
beverage service area for service is
Check cleanliness of facility to set up the furniture in the room
Before the operation starts it is imperative  'Furniture' primarily refers to tables
that the facility is clean. and chairs
 Why is this important?
 What areas do you check? Set up furniture
 What do you need to check? Floor plan
 What cleaning activities may you need to  A floor plan is a map of how the
conduct? tables are to be positioned in a dining
area/restaurant.
Set up furniture SETTING TABLES
Floor plan
A floor plan sets out: 1. A COVER
 Where the tables will be physically  A place setting for one guest is
positioned commonly known in the industry as
 The number of covers on each table a 'cover'.
 The table numbers
 Which waiters will serve which 2. A LA CARTE SETTING
tables  A la carte is the term used for a
menu that has individually priced
Prepare comfort and ambiance dishes
 The ambience and comfort level of a  A la carte means 'from the
restaurant must be taken into card/menu'
consideration when preparing for  Usually for main course or entree
service.  This type of setting is popular

This normally takes into consideration: A la carte setting

 Temperature This setting usually consists of:
 Noise 1. Dinner knife
 Lighting 2. Dinner fork B & B plate Butter
knife/spreader Water Goblet
Other considerations Napkin Centre pieces (cruets and
 Table decorations other decorative material)
 Floor displays
 Smells 3. TABLE D'HÔTE/SET MENU
 What other ways can you create SETTING
comfort and ambiance?  A table d'hôte menu is a menu that
has a set price for a number of
Set tables courses
Performance Criteria  'All courses are included in the
 Match table setting to menu for the price and must be paid for by the
session guests even if they don't eat every
 Set tables and dress where course
appropriate v  This is often called a 'set menu'
 Complete final inspection of room
and table set ups Table d'hôte setting
The setting for this menu would be based on
Once the room setting and equipment is set the order of the guest:
up it is now time to set the tables to meet the
expected trade for the meal period. Service Tip
 Carrying hand - Left
 What types of setting can you  Serving hand - right
prepare?  Always bend your forward knee
 What table appointments are  Right side
needed?  Beverages and soup
 clear dishes
  Left side
 solid food (appetizer, salad,
entrée/main course & dessert)

Setting the Table

• Begin with clean linens
Add
 Flatware
 Dinnerware
 Glassware
 Centerpiece
 Napkins