hotel management

Chapter 16 Catering Service and Practice (4)
(5) All dishes must be served to the guests according to the dining procedures, and the order cannot be reversed unless the guests specifically request it.For example, if there are three guests dining together, two of them order appetizers and one order soup, the waiter should ask whether the soup and appetizers are served together.If the guest has no such request, two appetizers should be served first, and the soup can be served to another guest after they are finished.Similarly, the main course and other dishes can only be served after they have used up the soup.The general meal program of western food is cocktail and tapas-appetizer-soup-salad-main course-fruit and cheese-dessert-after-dinner drink.

Sixth (Section) Banquet Service Guidelines

Banquets are different from general catering services.The general characteristics of banquets are: scale, specification and standard reservation; dish type and quantity reservation; price reservation; emphasizing service; paying attention to environmental layout, atmosphere rendering and polite etiquette.According to the content and form, banquets can be divided into Chinese banquets, Western banquets, cocktail parties, etc.; according to their specifications and service levels, there can be high-end banquets, ordinary banquets, casual banquets, etc.; in terms of scale, there are large banquets and banquets. For small banquets.For the hotel catering department, the preparation of the banquet has the following essential links (sections).First, make a banquet menu.When formulating a banquet menu, the standard of the banquet and the number of participants should first be considered. Only when the specifications and the number of guests are specified can the variety of dishes, quality requirements and the quantity of ingredients be determined.It is necessary to take care of the requirements and characteristics of the guests, satisfy the tastes of the diners and take care of their dining habits.When formulating the banquet menu, we should also pay attention to giving full play to the specialty of the chef, and try to make the dishes reflect the characteristics of the restaurant.Second, raw material preparation.According to the content and quantity of dishes in the banquet menu, prepare the required main ingredients, seasonings, and ingredients, and arrange, select and clean them.Third, raw material processing.According to the cooking needs, cut and process or rise various meat dishes; raw materials that need to be cooked for a long time should be processed in advance; at the same time, preparations for pastry making should be done.Fourth, tableware preparation.Prepare all tableware required for banquet service, sort and disinfect in time.Fifth, the environment layout.When arranging the banquet venue, design the table type and layout according to the nature, specifications and content of the banquet.

Due to the different content, form, specification level and scale of various banquets, the specific service operations and workload are often different. For any banquet, the preparation work and process of the service are roughly the same.

[-]. Chinese banquet

1. Banquet service organization
The restaurant personnel involved in the banquet service work should first master the content of the banquet notice: banquet unit, banquet object; meal type, time, place;

The restaurant personnel involved in the banquet service work should also master the content of the banquet service: menu content, that is, the flavor characteristics of each banquet dish; main ingredients and cooking methods; serving order; tableware and utensils required for banquet service; banquet service Types and quantities of wine and beverages used.

The above content should be explained to the waiters by the restaurant manager or supervisor at the specified time, or notified to the restaurant service personnel in the form of instructions.For large-scale banquets, a special person should be designated as the commander-in-chief, and all tasks must be implemented by teams and individuals, so that the division of labor is clear and the tasks are implemented.

2. Environment layout
Restaurant managers or supervisors should promptly make reasonable arrangements for the layout of the banquet venue, distribution of service areas, and division of labor for waiters, and let each waiter know their work tasks as soon as they go to work.

(1) Design the corresponding environment, table shape and decoration according to the banquet meal type, standard, number of tables, and characteristics; Chinese banquets usually use round tables, and high-end banquet tables must be decorated with flower stands.The main table of a large banquet should be facing the entrance, and the owner's seat should be facing all the seats. Other tables can be arranged symmetrically according to the number of tables.The host's seat should be in the middle above the main table, his right hand is the guest seat, and his left hand is the vice-chairman's seat or the guest's wife seat.The vice-host seat is arranged in the middle under the dining table, facing the host seat.Seats for other guests can be arranged from right to left and top to bottom according to their status.

(2) Banquet catering and specifications, the number of tables, the number of tableware, utensils, etc. must be reported.

(3) According to the catering content and specifications, set up the table according to the regulations or table setting standards.The tableware must be clean and intact; the tableware must be transported on pallets, and the western tableware and stainless steel and silver tableware must be wrapped in clean napkins to avoid fingerprints. The tableware must be placed symmetrically and uniformly.

(4) According to the scale of the banquet, determine the number and location of the workbench (discharging table), arrange the workbench according to the content and characteristics of the banquet, and supplement all kinds of small tableware and service utensils.

3. Regular meeting before class
After the environment is set up, the manager or supervisor of the restaurant should make a patrol inspection, and those that do not meet the standards should be corrected immediately, and then a regular pre-shift meeting can be held.The purpose is to: emphasize the characteristics and precautions of the banquet, and check the appearance and personal hygiene of the waiters.

4. Prepare for the feast

Half an hour before the banquet, you should receive all kinds of alcohol, beverages, fruits and other items for the banquet. The wine bottles and beverage bottles should be wiped clean, and the fruits should also be wiped or disinfected, and then placed neatly on the workbench.

Fifteen minutes before the start of the Chinese banquet, the waiter should start bringing out cold dishes from the kitchen, and the counter staff should place them on the table.The placement of cold dishes should pay attention to plastic arts, pay attention to symmetrical positions and harmonious colors.When placing the shaped cold dishes, you should pay attention to align the viewing surface with the guest seat, and then you should drink some wine or drinks properly.

5. Banquet room service
No matter what kind of banquet, the service between meals should be enthusiastic, proactive, patient and thoughtful, dignified and clean.After completing all preparations, the waiter should stand in his service area and wait for the guests, so that he is full of energy, elegant in appearance, kind in attitude and natural in expression.When the guests step into the banquet hall and approach the seats, the waiters on duty should greet them with a smile, help the guests to open the seats, and invite the guests to sit down.For large-scale banquets, the main table of the following services should go first, and then each table will follow at the same time.

(1) Delivery of small towels.After the guests are seated, small towels can be handed out to the guests, starting from the guest of honor and proceeding clockwise.Then start to remove the chopsticks cover for the guests and help the guests wrap the napkins.

(2) Pour wine.When pouring wine or drinks for the guests, the left-hand tray starts from the guest of honor and goes around the table in a clockwise direction, pouring from the right side of each guest.

(3) Pie cold dishes.After pouring wine, if the guests have not started to eat, they should take the initiative to serve cold dishes to the guests, in the order of the guests first and then the host.Once the guests start to eat, the waiter on the counter should signal the waiter to start serving hot dishes.

(4) serve.Serving dishes at a banquet should strictly follow the banquet menu procedures, master the serving time, and operate correctly, neither too late nor too early.The food should be served from a fixed position, that is, the dish opening. The serving opening should be 90° to the left or right of the chairman's position. For example, if there are 10 people at a table, the serving opening should be two seats apart on both sides of the chairman's position.After the dishes are arranged, the turntable should be turned so that the dishes pass in front of the guest of honor first, and then stop for a while, and circle the table for a week so that the guests can appreciate them.

(5) Pie dishes.The left hand holds the dishes, starting from the guest of honor, and in a clockwise direction, the dishes are served from the guest's left.When delivering dishes, you should bend down naturally, move neatly, be active and enthusiastic, advance and retreat in an orderly manner, avoid bumping guests, and avoid splashing soup.Attention should be paid to the uniform collocation of food color, quantity and quality.Finally, the remaining dishes are placed on the turntable from the serving port.

(6) Continue to serve and distribute dishes.Before loading and unloading a dish, you should tidy up the turntable first, remove the empty dish pot or the dish pot with the least leftovers, and make room before serving.When encountering soup (including soup), after the guests have finished appreciating it, it should be served to the workbench and divided, and then served from the right side of the guests in the prescribed order.

(7) Adjustment (room) service.In case of dishes with bones or thick juices, before serving a dish, the bone dish must be removed from the right side of the guest with the right hand, and replaced with a clean bone dish at the same time.And always take care of the various needs of the guests, and add drinks and alcohol in time.In addition, the ashtray should be replaced in time. If there are two cigarette butts in the ashtray, it should be replaced.According to the meal situation, such as dishes with thick sauces or dishes that must be peeled and eaten by hand, soups, etc., small towels should be delivered again.

(8) Serve desserts and fruits.Before serving dessert fruits, the dining table should be cleaned up completely, and all tableware on the table should be removed, including dish pots, bone plates, condiment bottles, chopsticks, serving chopsticks, serving spoons, chopstick rests, soup bowls, etc., leaving only wine glasses and water glasses , Toothpick cup.Use a neatly folded clean napkin to wipe the food residue on the table into a clean dish bowl, replace it with a bone plate or fruit bowl, place a snack fork, and put a fruit knife on it.Put the knife on the right side of the guest and the fork on the left side.Knives and forks must be wrapped in napkins and placed on a tray.Then, serve the dessert plate followed by the fruit plate.

(9) After-meal service.When the guests are about to finish their meals, small towels should be delivered again.And according to the situation, tea can be served, and the cup can be changed again.

(10) Check out and see off customers.Go through the checkout procedures according to the requirements of the banquet notice.Small banquets are generally settled on the spot, and large banquets are usually dealt with afterwards.When the banquet host announces the end of the banquet, he should take the initiative to help the guest of honor get up and leave his seat, and thank each other.

6. Finish work
After the banquet, the waiters still have a small amount of finishing work to be done.

(1) Collect and clean up tableware and items.The table can only be cleaned up after the guests are gone.A special person should be responsible for sorting, picking up and transferring tableware and items, so that it can be fast and not messy.

(2) Check whether there are any items left by the guests, and if found, try to return them immediately.

(3) Clean up tables, chairs, workbenches and environmental sanitation, and pay attention to the shutdown of various electrical equipment.

(4) Check the banquet accounts to facilitate timely settlement.

[-]. Western food banquet

Western food banquet is a kind of catering service provided according to the banquet form of western countries.Western food banquets are similar to general banquets, and their service organization process is similar to that of Chinese food banquets, but they have special requirements in terms of table layout and service operation.

1. Form of banquet service
(End of this chapter)