Food And Beverage Service Personnel
Gbogbo ọrọ náà
Behind every smooth meal in a good restaurant there is a team you barely notice, each person with a title and a job. The waiter who seats you is not the one who takes your order, and neither of them pours your wine or prints your bill. This ordered team is the food and beverage service brigade, and learning who does what is the first step to working a busy floor without chaos.
In this lesson you will meet every member of the service brigade, from the restaurant manager down to the trainee, and learn the exact function of each one. You will see how they form a chain of command, discover the qualities that separate a good waiter from a poor one, and understand how the kitchen and the dining floor work as two halves of a single team. It is knowledge you can use in a Lagos hotel, a small eatery, or an owambe service crew this weekend.
Ebumnobi
- Identify the personnel in a food and beverage service brigade
- State the functions of each member of the service staff
- Describe the hierarchy of the restaurant service brigade
- Explain the qualities and attributes of a good waiter
- Explain the working relationship between the kitchen and the service areas
Akọmọ Ojú-ẹkọ
Yi rajista ka ci gaba
Kpọpụta akaụntụ n’efu ka ị nweta ohere na ihe ọmụmụ niile, ajụjụ omume, ma soro mmepe gị.
Ayẹwo Ẹkọ
Ekele diri gi maka imecha ihe karịrị na Food And Beverage Service Personnel. Ugbu a na ị na-enyochakwa isi echiche na echiche ndị dị mkpa, ọ bụ oge iji nwalee ihe ị ma. Ngwa a na-enye ụdị ajụjụ ọmụmụ dị iche iche emebere iji kwado nghọta gị wee nyere gị aka ịmata otú ị ghọtara ihe ndị a kụziri.
Ị ga-ahụ ngwakọta nke ụdị ajụjụ dị iche iche, gụnyere ajụjụ chọrọ ịhọrọ otu n’ime ọtụtụ azịza, ajụjụ chọrọ mkpirisi azịza, na ajụjụ ede ede. A na-arụpụta ajụjụ ọ bụla nke ọma iji nwalee akụkụ dị iche iche nke ihe ọmụma gị na nkà nke ịtụgharị uche.
Jiri akụkụ a nke nyocha ka ohere iji kụziere ihe ị matara banyere isiokwu ahụ ma chọpụta ebe ọ bụla ị nwere ike ịchọ ọmụmụ ihe ọzọ. Ekwela ka nsogbu ọ bụla ị na-eche ihu mee ka ị daa mba; kama, lee ha anya dị ka ohere maka ịzụlite onwe gị na imeziwanye.
- The French term for the head waiter who runs the dining floor is: A. Chef de rang B. Commis de rang C. Maitre d'hotel D. Sommelier Answer: C
- Which member of the service brigade takes charge of one station of tables, takes the guests' orders and serves them? A. Restaurant manager B. Station head waiter C. Assistant waiter D. Cashier Answer: B
- The sommelier is responsible for: A. Preparing the guest's bill B. Cooking the food in the kitchen C. Serving wines and other drinks D. Drawing up the duty roster Answer: C
- Which of the following is NOT a member of the food and beverage service brigade? A. Head waiter B. Wine waiter C. Head chef D. Assistant waiter Answer: C
- The counter where finished dishes are handed from the kitchen staff to the service staff is called the: A. Sideboard B. Pass C. Station D. Buffet Answer: B
Yi rajista ka ci gaba
Kpọpụta akaụntụ n’efu ka ị nweta ohere na ihe ọmụmụ niile, ajụjụ omume, ma soro mmepe gị.
Yi rajista ka ci gaba
Kpọpụta akaụntụ n’efu ka ị nweta ohere na ihe ọmụmụ niile, ajụjụ omume, ma soro mmepe gị.
Àwọn Ìwé Tó Dáa Láti Kà
Àwọn Ìbéèrè Tó Ti Kọjá
Nna, you dey wonder how past questions for this topic be? Here be some questions about Food And Beverage Service Personnel from previous years.
Ajụjụ 1 Ripọtì
(a) State the six general procedures for taking cash payment in a catering establishment.
(b) State two qualities of a supervisor in a catering establishment.
Yi rajista ka ci gaba
Kpọpụta akaụntụ n’efu ka ị nweta ohere na ihe ọmụmụ niile, ajụjụ omume, ma soro mmepe gị.