P.O BOX 3061 PALLAS STREET
MARYBOROUGH. 4650 / Phone
4120 8470 Fax
4120 8400
YEAR 12 HOSPITALITYRestaurant Service
STUDENT: ______TEACHER:
CONDITIONS:4 weeks Class and Own TimeFUNCTION DATES:
CRITERIA:1.Practical Skills and Application
2.Planning and Decision Making
3.Knowledge
This term you are planning and operating two functions as listed below.
1.Buffet2.Table de Hote
For each restaurant that you do, you are to research the following and complete a 300 word summary of:
a)How it originated
b)Traditions associated with this way of eating
c)Etiquette of this way of eating
d)Foods and drinks typically served
e)How foods and tables are presented
f) Design a suitable menu for each of the function styles
All these tasks are DUE one week prior to the function
After Restaurant you are to also write a 200 word evaluation / reflection of your experience. This should be an evaluation both of you and the team you were involved with. It should evaluate what you did successfully / unsuccessfully and also include suggestions for improvement next time.
This is DUE the day after each function
STUDENT NAME: ______
FOOD & BEVERAGE PRODUCTIONFUNCTION DATE: ______
Criteria / Standard A / Standard B / Standard C / Standard D / Standard EPractical skills and application
* Use equipment safely & effectively
* Prepare food & beverages
* Present Food & Beverages
* Clean up / The student applies knowledge, techniques and procedures, demonstrating a range of resourceful practical skills to produce high-quality products/ services / The student applies knowledge, techniques and procedures, demonstrating practical skills to produce quality products/ services / The student applies knowledge, techniques and procedures, demonstrating practical skills to produce acceptable products/ services / The student applies knowledge, techniques and procedures demonstrating practical skills to produce products/ services / The student rarely demonstrates practical skills to complete aspects of products/ services
Planning
and
decision making
*Recipe trials
* Plating Plans
* Time management
* Team Player
* Problem solving
* Evaluation / Reflection / The student thoroughly considers all factors when developing effective plans, and makes valid decisions and recommendations / The student considers most factors when developing satisfactory plans, and makes relevant decisions and recommendations / The student considers obvious factors when developing plans, and makes some useful decisions and recommendations / The student partially develops plans and makes simple decisions / The student makes few decisions
Knowledge
and application
* Origin
* Traditions
* Etiquette
* Typical food/drink
* Presentation
* Recipe knowledge & interpretation / The student accurately and consistently recalls facts and terminology; provides detailed description of principles and concepts relevant to the hospitality industry / The student accurately recalls facts and terminology; provides informed description of principles and concepts relevant to the hospitality industry / The student recalls facts and terminology; provides adequate description of principles and concepts relevant to the hospitality industry / The student recalls basic facts and terminology; provides superficial description of hospitality concepts / The student recalls
little information
related to
the hospitality
industry
TEACHER COMMENTS:
SIGN: ______DATE: ______
FOOD & BEVERAGE SERVICEFUNCTION DATE: ______
Practical skills and application
*Table setting
* Room layout & decoration
* Personal presentation
* Welcome guests
* Present menu
* Discuss menu
* Food service
* Beverage service
* Set up & Clean up / The student applies knowledge, techniques and procedures, demonstrating a range of resourceful practical skills to produce high-quality products/ services / The student applies knowledge, techniques and procedures, demonstrating practical skills to produce quality products/ services / The student applies knowledge, techniques and procedures, demonstrating practical skills to produce acceptable products/ services / The student applies knowledge, techniques and procedures demonstrating practical skills to produce products/ services / The student rarely demonstrates practical skills to complete aspects of products/ services
Planning
and
decision making
* Discuss Restaurant Layout
* Discuss decorations
* Discuss service sequence
* Menu professionally presented
* Menu–punctuation/ grammar/spelling
* Team Player
* Problem Solving
* Evaluation / Reflection / The student thoroughly considers all factors when developing effective plans, and makes valid decisions and recommendations / The student considers most factors when developing satisfactory plans, and makes relevant decisions and recommendations / The student considers obvious factors when developing plans, and makes some useful decisions and recommendations / The student partially develops plans and makes simple decisions / The student makes few decisions
Knowledge
And application
* Origin
* Traditions
* Etiquette
* Typical food/drink
* Presentation
* Menu knowledge
* Order requirements / The student accurately and consistently recalls facts and terminology; provides detailed description of principles and concepts relevant to the hospitality industry / The student accurately recalls facts and terminology; provides informed description of principles and concepts relevant to the hospitality industry / The student recalls facts and terminology; provides adequate description of principles and concepts relevant to the hospitality industry / The student recalls basic facts and terminology; provides superficial description of hospitality concepts / The student recalls
little information
related to
the hospitality
industry
TEACHER COMMENTS:
SIGN: ______DATE: ______
CHECKLIST FOR WAITERINGA / B / C / D / E
PERSONAL PRESENTATION
-Hands washed
-Clean clothes
-Neat and tidy
-No jewellery
-Hair up
-Apron
PRE ARRIVAL
- Table set appropriately - crockery
Cutlery placement
No. of covers
condiments
napkin
centre piece
ARRIVAL
-Welcomed to restaurant
-Introduced self
-Checked reservations
-Take payment
-Showed customer to appropriate table
TAKING ORDER (from left)
-Presented Menu
-Advised of changes/ specials
-Answered queries and followed up
-Offered water
-Gave time for Menu selection
-Identified payment option
-Took orders
-Checked orders
-Menu cards taken
-Advised kitchen (order up/ in)
-Adjusted cutlery
-Confident manner
-Smiled appropriately
DINING Food service
- Excused / announced course ready
- Served food from left
- Correct plate handling – Hold in left, serve with right
- Food placed on table correctly
- Identified meal
- Checked if need anything else
Drink service
-Confident service manner
-Drinks appropriately offered
-Drinks served from right
During service
- Checked on progress
Departure
-Farewelled customer
Order
- Waiter identified
- Table number recorded
- Legible
- Abbreviations correct
- Costed correctly
- Bill added correctly
CHECKLIST FOR BACK OF HOUSE
A / B / C / D / E
PERSONAL PRESENTATION
-Hands washed
-Clean clothes
-Neat and tidy
-No jewellery
-Hair up
-Apron
PRE ARRIVAL
-Mise en place for each recipe
-Complete prep and cook as far as can in advance
-Clean, wash and tidy area
-Mise en place for service (garnish and plates etc.)
ARRIVAL
-Acknowledge order up
-Assemble and place as per order
-Wipe spills, smudges etc – quality control
-Present plates as per instruction with high quality product
-Fill orders quickly and methodically
- Work as part of team
DURING SERVICE
- Keep food within temp zone – under 5 or above 60
- Work with sense of urgency
- Hygienic and safe work habits
- Use initiative to help others
- Clean and tidy appropriately
HANDLING COMPLAINTS
-Follow procedures
-Solve problems professionally
DEPARTURE
- Cleans down cooking equipment
- Uses a system of cleaning
- Works in a team
- Uses initiative
- Works efficiently