MRS.
BRENDALYN MELSON
QUALITY OF FOOD
AND SERVICE
WARES
accordance to the guest’s
specification. It is of utmost
importance to ensure the
completeness and
appropriateness of the items
prepared. This is simple step
will help minimize the change
of guest complaining and
increase their satisfaction.
There are several order details that
must be checked prior to serving the
food items to the guest.
Does the food look delectable and
appealing?
Is the food garnished
appropriately?
Is the plate clean and free of any
chip?
Are the utensils free of unnecessary
marks?
Have all the special requests of
the guest been met?
Pointers when Serving Food
Items
The following are some of the details that a
server must check before serving the food items
to the guests.
This indicates
1. Doneness. how thorough a meat is
cooked depending on its color,
temperature, and juiciness. This
specification is usually used for steaks and
burgers. Doneness differs in the meat’s
internal temperature.
Guests may choose from the following
preferences for doneness.
Pointers when Serving Food
Items
2. Cooking method.
Food may be prepared and cooked
using varied
Guests methods.
may have different preferences on
how they want their food to be cooked.
Eggs, for instance, may be prepared
through different
Guests may cooking
request methods.
for well-done eggs,
sunny-side up, or scrambled. They may
even request for poached eggs.
Pointers when Serving Food Items
3. Condiments
To enhance the flavor and compliment the
dish, condiments are added.
Guests may request varied instructions for
the condiments. Like for condiments in
sandwiches, a guest may request for
exclusion of one condiment in a sandwich or
even ask for one without any condiment.
A guest may also request that condiments be
served on-the-side.
Pointers when Serving Food
Items
4. Toppings
To complete a dish, a sauce or garnish is
added.
Toppings add not just flavor but also
texture to dish.
Ice cream dishes, for example, may be
topped with sprinkles and other sweet
treats.
Pointers when Serving Food Items
5. Side dishes or accompaniments.
To add variety and balance meals,
guest may choose from the
restaurant’s list of accompaniments
and side dishes.
6. Size.
This specification is commonly used for
beverages. Guest may option to upgrade or
upsize their beverage.
Pointers when Handling
Service Wares
Aside from the checking the food
item, the server must also ensure
the service wares prior to
delivering the order to the guest.
Some of the things that must be
checked are the presence of chips,
unnecessary marks, spills, and
drips.
1. Glassware
Should be clean,
polished and free
from chips and
cracks.
Glassware must
always be
polished before
service time.
Pointers when Handling Service Wares
a. To avoid leaving marks
on clean glassware, always
handle it by the stem as
shown in the picture
b. To polish glassware,
follow the steps that follow.
- While holding the glass by the base, dip
the glass in a container with hot water.
- Using a clean cloth, polish the bowl of
the glass. While doing this use your other
hand to cradle the bowl of the wine glass.
Pointers when Handling Service Wares
2. Crockery
-includes all kinds of plates, bowls and cups and saucers.
Similar with glassware, crockery should also be clean
polished, and free from chips and cracks
3. Cutlery
-should be clean and polished. Polished cutlery must be placed
on an under-plate when transferring from one service area to
another. Follow the steps below when polishing cutlery.
• Segregate the cutlery
• Add a little bit of acid such as lemon juice or vinegar
• Dip
to athe servicehalf-filled
container ends of the cutlery
with into the water.
hot water.
Service ends refer to the end of the cutlery that
goes into the guest’s mouth.
• Polish the cutlery using a clean cloth. Avoid
touching the service ends.
If the service ware is found to have any
chip, the server must immediately
replace it. Delivering the order in a
chipped service ware such as glass may
cause injury to the guest. Unnecessary
marks, spills, and drips should be wiped
off if possible. This can be an
implication that the service wares are
not properly cleaned and well-sanitized.
If the mark, spill, or drip cannot be
wiped off, replace the service ware at
once.
QUIZ NO 2
Thank you!
