dining room org

Download Dining Room Org

Post on 07-Jul-2018

214 views

Category:

Documents

0 download

Embed Size (px)

TRANSCRIPT

  • 8/18/2019 Dining Room Org

    1/32

    Organization

    & Personnel

    MA. CRISTINA Q. TRINIDAD

  • 8/18/2019 Dining Room Org

    2/32

    CAREER

    PROFESSIONALISMA. Personal Hygiene - is a fancy term that really only refers to the steps you take to keep clean and healthy.

    The hygiene of a person includes many good livinghabits such as: Getting a good night sleep Eating a good breakfast

    Dental care Take a bath daily Wash your hand frequently Get plenty of exercise everyday

    l!ays practice good posture

  • 8/18/2019 Dining Room Org

    3/32

    CAREER

    PROFESSIONALISMB. Good Grooming: Practices for a professional appearance

    "airstyles are simple and attractive. "air is off your collar and a!ay from your face.

    #ake$up is modest in amount and moderate in color. Dress is clean% pressed% and mended. Dress !ell and be modest in length and style. &over tattoos. 'ingernails are clean% short% and neatly shaped.

    Do not !ear any nail polish. #oderate your perfume and cologne. Wear appropriate accessories only. (hoes are clean% comfortable)

    give needed support and fit properly.

  • 8/18/2019 Dining Room Org

    4/32

    Qualities of “Service

    Professional”*ehavioral Traits Deal !ith guests !ith on$going personal concern +no!ledge

    'acts of rea% ,estaurant% 'ood and Wine

    -roficiency Work to improve skills and add to skill base

    ttentiveness +no!s the state/ of the dining room

    -reparedness #ise en -lace

    Efficiency 0o empty hands/

  • 8/18/2019 Dining Room Org

    5/32

    Qualities of “Service

    Professional”*ehavioral Traits -ersuasiveness

    (ubtle sale technique to express caring

    1oyalty Don2t blame the kitchen) sense of o!nership/) be a team player

    "onesty Guest must be able to trust staff

  • 8/18/2019 Dining Room Org

    6/32

    Qualities of “Service

    Professional”*ehavioral Traits -oliteness

    3pen doors% pull chairs% give directions% treatment of fello! staff

    Dependability &an your employer count on you4

    &omposure 0o idle chit chat. -roper discussion is about the meal and its service. 5host stand hangout6

    (ensitivity read/ the guests needs

    Tact Guest vs. &hef

  • 8/18/2019 Dining Room Org

    7/32

    Common Characteristics

    and Attributes that Needsto be Improved 7. -ersonal discipline 8. Time management% planning of

    activities 9. ttitude a!areness

    . &reative thinking

    ;.

  • 8/18/2019 Dining Room Org

    8/32

    Think positive ! about

    !ourse " 7. cceptance $ . ,espect yourself% do not try to be someone else% you are unique. ?. Take pride in your achievements% both great

    and small.

  • 8/18/2019 Dining Room Org

    9/32

    #ork ethics

  • 8/18/2019 Dining Room Org

    10/32

    Organizational Structure of “Classic Service”

    Design of *rigade/ of Dining ,oom efficiency

    type @ price of menu physical structure of menu

    Working Aour Way Bp/

    one position is training post for the position above

    e.g. &aptain as #aCtre d2" tel

  • 8/18/2019 Dining Room Org

    11/32

    Organizational Structure of “Classic Service”

    (taff should kno! reporting structure% organi ational chart nature of position characteristics of success

  • 8/18/2019 Dining Room Org

    12/32

    Organizational Structure of “Classic Service”

    3fficer of #outh F#aCtre d2" tel FGeneral #anager F #anager

    ll function as host to guest 3versees food and beverage operations in his assigned outlet)

    ensures that service is carried outin accordance !ith prescribed standards and policies.

  • 8/18/2019 Dining Room Org

    13/32

    Organizational Structure of “Classic Service” Brigade &hef de (alle 5Dining ,oom #anager6

    #anager of dining room not common in B.(.

    &hef de rang 5&aptain6

  • 8/18/2019 Dining Room Org

    14/32

  • 8/18/2019 Dining Room Org

    15/32

    Head Waiter Oversee/supervise service session

    Monitor service standards

    Conduct end-of-session de-briengs Contribute positive suggestions f or change

  • 8/18/2019 Dining Room Org

    16/32

    Organizational Structure of “Classic Service” Brigade

    Trancheur 5&arver6 ,olls the &art Hoiture

    (ommelier 5Wine (te!ard6 &reates !ine list% maintains !ine inventory% recommends and serves to guests

    &ommis de rang 5'ront Waiter6 ssist the captain 5chef de rang6 helps serve

    food and beverages% may assist back !aiter 5commis de suite6

  • 8/18/2019 Dining Room Org

    17/32

    Food Waiter Setting up room

    Greeting guests

    Taking orders

    Serving food

    Clearing tables

    Preparing & presenting accounts

    Receiving payment

    Bidding Farewell guests

    Stripping room

  • 8/18/2019 Dining Room Org

    18/32

    Organizational Structure of “Classic Service” Brigade

    &ommis de suite 5*ack Waiter6 'ood runner

    ,eceptionniste Greets and (eats) ans!ers the phone

  • 8/18/2019 Dining Room Org

    19/32

    COMMIS DE DEBARRASSEUR (BUS PERSON) RUNNERS’ (‘BUSBOYS/BUSGIRLS) – SUPPORT WAITERS:Running/bussing dishes t o & from kitchen & dining

    room

    stocks side stands gueridons) clears the table Removing unwanted items

    Preparing ancillary items t o support service

    Fetching & carrying whatever the waiter wants

    Conveying messages

    Dealing with spills

  • 8/18/2019 Dining Room Org

    20/32

    Organizational Structure of “Modern Service” Brigade

    *arista *asic 'unction: -repares coffee orders

    according to prescribed standards.

    3utlet &ashier *asic 'unction: -repares and attends to settlement of customer2s bill.

  • 8/18/2019 Dining Room Org

    21/32

    Bartender: Prepares b ar for service

    Mix & serve drinks – to staff & direct to customers

    Accepts pa yment - & may run the accounts

    Orders stock

    Cleans & tidies bar

  • 8/18/2019 Dining Room Org

    22/32

    $e o% is the t!pica productivit! ratio used b! ar&e and medium' si(ed "ood estab ishments)

    7 !aiter attendant for every 7; customers 5for merican or -late service6

    7 !aiter for every table of 7I$78

    customers 5for ,ussian service6 7 !aiter for every ; customers 5for

    'rench service !ith table side preparations6 7 !aiter for every 8I$8; customers 5for

    buffet service6 7 !aiter for every 8I$8; customers or

    $; tables for family or 1auriat service

  • 8/18/2019 Dining Room Org

    23/32

    Ada ted from Remar!a"le Service

    Owner

    General Manager

    Assistant Manager

    Executive Chef Maitre d'Hotel

    Pastry Chef

    Pastry Cooks

    Asst. Chef

    ine Cooks

    !itchen Hel"

    Ca"tain Head #artender

    $aiter

    #us"erson

    #artender

    Cocktail $aiter

    #ar #ack

    ssic #itc$en and Dining Room Brig

  • 8/18/2019 Dining Room Org

    24/32

  • 8/18/2019 Dining Room Org

    25/32

    Ada ted from Remar!a"le

    Service

    Owner or General Manager

    Chef Maitre d'Hotel or %loor Manager

    Asst. Chef

    ine Cooks

    !itchen Hel"

    *unner #artender

    #us"erson #ar #ack

    %Bistro%

  • 8/18/2019 Dining Room Org

    26/32

    Ada ted from Remar!a"le

    Service

    CEO

    *egional Manager

    istrict Manager

    General Manager

    (hift Managers

    Chef Host

    Asst. Chef (teward

    ine Cooks

    !itchen Hel"

    (erver

    #us"erson

    asual C$ain Restaurant%

  • 8/18/2019 Dining Room Org

    27/32

    Types of Catering

    Establishments

  • 8/18/2019 Dining Room Org

    28/32

    Ma*or Cate&ories o" Foodservice

    &ommercial 0on$commercial

  • 8/18/2019 Dining Room Org

    29/32

    Ma*or Cate&ories o" Foodservice

    &ommercial 0on$commercial

  • 8/18/2019 Dining Room Org

    30/32

  • 8/18/2019 Dining Room Org

    31/32

    actors in c$oosing a restaurant

    Type of establishment Time available for the meal

    Type of menu presented (ite of the establishment

    mbiance of room 1evel of service Type of customer to be served Turnover of custom expected &ost of the meal served -rice range

    +ind of food

  • 8/18/2019 Dining Room Org

    32/32

    '( es of Restaurants &ategories of Table$(ervice ,estaurants

    'ine Dining *istro &asual 'amily