Food And Beverage Service Personnel

Akopọ

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.

Awọn Afojusun

  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

Akọ̀wé Ẹ̀kọ́

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.

Ìdánwò Ẹ̀kọ́

Oriire fun ipari ẹkọ lori Food And Beverage Service Personnel. Ni bayi ti o ti ṣawari naa awọn imọran bọtini ati awọn imọran, o to akoko lati fi imọ rẹ si idanwo. Ẹka yii nfunni ni ọpọlọpọ awọn adaṣe awọn ibeere ti a ṣe lati fun oye rẹ lokun ati ṣe iranlọwọ fun ọ lati ṣe iwọn oye ohun elo naa.

Iwọ yoo pade adalu awọn iru ibeere, pẹlu awọn ibeere olumulo pupọ, awọn ibeere idahun kukuru, ati awọn ibeere iwe kikọ. Gbogbo ibeere kọọkan ni a ṣe pẹlu iṣaro lati ṣe ayẹwo awọn ẹya oriṣiriṣi ti imọ rẹ ati awọn ogbon ironu pataki.

Lo ise abala yii gege bi anfaani lati mu oye re lori koko-ọrọ naa lagbara ati lati ṣe idanimọ eyikeyi agbegbe ti o le nilo afikun ikẹkọ. Maṣe jẹ ki awọn italaya eyikeyi ti o ba pade da ọ lójú; dipo, wo wọn gẹgẹ bi awọn anfaani fun idagbasoke ati ilọsiwaju.

  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

Awọn Iwe Itọsọna Ti a Gba Nimọran

The Theory of Hospitality and Catering
The Theory of Hospitality and Catering
Atunkọ: Fourteenth edition
Olùtẹ̀jáde: Hodder Education
Odún: 2021
ISBN: 978-1-3983-3295-9
Apejuwe: 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
Atunkọ: Tenth edition
Olùtẹ̀jáde: Hodder Education
Odún: 2020
ISBN: 978-1-3983-0015-6
Apejuwe: 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
Atunkọ: Eleventh edition
Olùtẹ̀jáde: Hodder & Stoughton
Odún: 2004
ISBN: 978-0-340-81147-4
Apejuwe: 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.

Àwọn Ìbéèrè Tó Ti Kọjá

Ṣe o n ronu ohun ti awọn ibeere atijọ fun koko-ọrọ yii dabi? Eyi ni nọmba awọn ibeere nipa Food And Beverage Service Personnel lati awọn ọdun ti o kọja.

WAEC SSCE - Catering Craft Practice - 2022

Ibeere 1 Ìròyìn

(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.

Wo Idahun