Jumat, 29 Juni 2012

FB SERVICE


Food and Beverage Service
Students will be taught both theoretical knowledge and practical applications of Food & Beverage Service operations in Hotels. Featured topics are: Restaurant, Room Service, Bar Operational, and Banquet Operational.
 

 Knowledge
  1. FB Department
  2. FB Outlet
  3. Organization Chart
  4. Definition Restaurant
  5. Type Of Restaurant
  6. Job Description 
  7. Basic Etiquette for Restaurant Staff
  8. Knowledge of Other Department
  9. The Menu
  10. Grooming
  11. Service Equipment
  12. Briefing
  13. Safety
  14. Preparation for service
  15. Sanitation and Hygiene
  16. Food service
  17. Breakfast
  18. The Cover
  19. Beverage Service
  20.  Taking an order

 Attitude
  1. Ability to Overcome resistance manual or menial work
  2. Willingness to Service
  3. Cheerful Attitude
  4. Tact and Initiative
  5. Capacity to take orders from seniors
  6. Cordial relation with all interaction
  7. Pride in work
  8. As representative of the organization
  9. Honesty
  10. Courtesy
  11.  Negative Attitude
 Skill
  1. Holding Service Spoon & Fork
  2. Preparing Billing and receiving Payment
  3. Carrying a tray
  4. Laying table Cloth
  5. Clear Up
  6. Opening a wine bottle
  7. Opening a champagne bottle
  8. Cleaning a glass
  9. Holding stem glass
  10. Folding Napkin
-

Tidak ada komentar:

Posting Komentar

Langganan: Posting Komentar (Atom)

Bar

  • RESTAURANT EQUIPMENT
    A. PERALATAN RESTORAN  1.       Meja makan , Bentuk tergantung dimana meja tersebut akan ditempatkan, macam-macam bentuk meja yaitu : ...
  • BANQUET
    BANQUET Banquet adalah bagian dari hotel yang melayani pelaksanaan function ( jamuan atau pertemuan ) tertentu di hotel tersebu...
  • BAR
    B A R A. Sejarah Bar Bar berasal dari kata “Barrier” yang artinya sebuah sekat atau pemisah dari kayu yang membatasi an...