Catering Craft Practice WAEC

Food And Beverage Service Personnel

Bayani Gaba-gaba

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.

Manufura

  1. Identify the personnel in a food and beverage service brigade
  2. State the functions of each member of the service staff
  3. Describe the hierarchy of the restaurant service brigade
  4. Explain the qualities and attributes of a good waiter
  5. Explain the working relationship between the kitchen and the service areas

Takardar Darasi

Imagine a busy Friday night at a restaurant on Victoria Island in Lagos. Sixty guests arrive within an hour. If every waiter tries to greet, seat, take orders, fetch food, pour drinks and settle bills all at once, the floor collapses into confusion: orders are lost, guests are ignored, and the kitchen is overwhelmed. What prevents this is not luck. It is a brigade, a team in which every member has a defined title, a defined station and a defined job. Master who each person is and what they do, and you can step onto any professional floor and know exactly where you fit.

Nazarin Darasi

Barka da kammala darasi akan Food And Beverage Service Personnel. Yanzu da kuka bincika mahimman raayoyi da raayoyi, lokaci yayi da zaku gwada ilimin ku. Wannan sashe yana ba da ayyuka iri-iri Tambayoyin da aka tsara don ƙarfafa fahimtar ku da kuma taimaka muku auna fahimtar ku game da kayan.

Za ka gamu da haɗe-haɗen nau'ikan tambayoyi, ciki har da tambayoyin zaɓi da yawa, tambayoyin gajeren amsa, da tambayoyin rubutu. Kowace tambaya an ƙirƙira ta da kyau don auna fannoni daban-daban na iliminka da ƙwarewar tunani mai zurfi.

Yi wannan ɓangaren na kimantawa a matsayin wata dama don ƙarfafa fahimtarka kan batun kuma don gano duk wani yanki da kake buƙatar ƙarin karatu. Kada ka yanke ƙauna da duk wani ƙalubale da ka fuskanta; maimakon haka, ka kallesu a matsayin damar haɓaka da ingantawa.

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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

Littattafan da ake ba da shawarar karantawa

The Theory of Hospitality and Catering
The Theory of Hospitality and Catering
Sunaƙa: Fourteenth edition
Mai wallafa: Hodder Education
Shekara: 2021
ISBN: 978-1-3983-3295-9
Bayanan bayanin.: The standard theory text for catering students, covering the industry, food commodities, cooking, kitchen operations, hygiene and safety, menu planning and food and beverage service.
Food and Beverage Service
Food and Beverage Service
Sunaƙa: Tenth edition
Mai wallafa: Hodder Education
Shekara: 2020
ISBN: 978-1-3983-0015-6
Bayanan bayanin.: The established reference on restaurant and banquet service, service staff and their duties, styles of service, table laying, and the service of food, wines and other beverages.
Practical Cookery
Practical Cookery
Sunaƙa: Eleventh edition
Mai wallafa: Hodder & Stoughton
Shekara: 2004
ISBN: 978-0-340-81147-4
Bayanan bayanin.: A long-established practical text taking students through methods of cooking, the preparation of food commodities and the production of dishes across the full range of the kitchen.

Tambayoyin Da Suka Wuce

Kana ka na mamaki yadda tambayoyin baya na wannan batu suke? Ga wasu tambayoyi da suka shafi Food And Beverage Service Personnel daga shekarun baya.

WAEC SSCE - Catering Craft Practice - 2022

Tambaya 1 Rahoto

(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.

Duba Amsa