Learning Aim A - lesson 3

Unit 7 - Supervise Food Service Operations

1 / 10

Slide 1: Slide

HorecaMBOStudiejaar 2

This lesson contains 10 slides, with interactive quiz, text slides and 1 video.

Lesson duration is: 120 min

Items in this lesson

Unit 7 - Supervise Food Service Operations

Slide 1 - Slide

Repetition from the last lesson

Slide 2 - Slide

Today

Dining styles

Meals service styles

Customer needs

Activity

Questions?

Slide 3 - Slide

Dining styles

- Family-style dining

Shareable platters

- Casual dining/ Fast casual dining

Moderately priced menus/ Quick service

- Fine dining

Most expensive style of dining

- Fast food dining

Cheapest and easy to manage

- Buffet dining

Self-service

Slide 4 - Slide

Meals Service Styles

- English service style (Silver service)

- American service style (Plate service)

- French service style (Presentation)

- Russian service style (Similar to French)

- Family service style (Shareable platters)

- Guéridon service style

- Tray service style (Room service)

- Self-service style:

Cafetaria service: Traditional and Free-Flow

Counter service

Vending service

Slide 5 - Slide

Examples of customer needs and expectations in a restaurant...

Slide 6 - Mind map

Slide 7 - Video

Slide 8 - Slide

Activity - groups - 50 min.

- Find a picture or short video of a hotel to give an impression.

- Explain the different types of service styles this hotel can offer and how these should be matched to the customer's needs and expectations for the occasion.

Slide 9 - Slide

Next week - Start exam - LA-A

Slide 10 - Slide