Service Sequence

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Hospitality Training
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in a

Fine Dining Restaurant

Learning Objectives

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On the completion of this chapter, you will have a good understanding of the following:  The sequence of dining room table service from welcoming to bidding guest goodbye
 The bussing service

Introduction

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Hospitality Training
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The objective of food service procedure is to meet the needs of the guests and to ensure that their dining experience are both pleasurable and memorable.
Food service procedures vary considerably throughout the industry.
Whether an establishment offers different style of service, modern or its own service is of little importance; what matters is that the venue is consistent in the services it offers. Introduction

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Order of Service
Is a sequential checklist of services from the arrival to the departure of the guest. It will differ in detail depending on the style of the establishment and the services it offers.

Checklist of Service
A written checklist of service ensures the consistency of the services offered and acts as a guideline to part time and new waiting staff. Delivering Excellence Service in the Restaurant
Front of House
Perfect
service is showcasing attention to detail. Т

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Hospitality Training
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Greeting & Welcoming Guest

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 Ensure that the restaurant is ready for service.  Welcome guest to the outlet.
 Ask guest preference (smoking or non-smoking) Greeting & Welcoming Guest

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 Acknowledge new guests as soon as they arrive.  Walk towards guest, smile and make eye contact
 Approach the guest with appropriate welcome – e.g
Good Morning!

Greeting & Welcoming Guest

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 Get