Cette leçon contient 14 diapositives, avec quiz interactifs, diapositives de texte et 1 vidéo.
La durée de la leçon est: 45 min
Éléments de cette leçon
Unit 7 - Supervise Food Service Operations
Slide 1 - Diapositive
Repetition from the last lesson
Slide 2 - Diapositive
This is the most common service method. The guest orders the food at the table after the food is served at the guest's table by waiters and waitresses.
A
Room service
B
Table service
C
Silver service
Slide 3 - Quiz
With this method of food service at the table, the waiter transfers the food from a serving dish to the guest's plate, always from the left. The waiter makes use of service forks and spoons.
A
Buffet
B
Counter service
C
Silver service
Slide 4 - Quiz
With this service method, some parts of the meal are served to seated customers, other parts are collected by the guest.
A
Assisted service
B
Self-service
C
Single-point service
Slide 5 - Quiz
1. Types of food service operations
2. Meal types
3. Events
4. Service methods
Slide 6 - Diapositive
Slide 7 - Vidéo
Staff organisation
Small restaurants
Medium restaurants
Large restaurants
Coffee shops
Fast food restaurants
Full-service restaurants
Hotels
Slide 8 - Diapositive
Different types of staff needed to work in different food service operations
Slide 9 - Carte mentale
Organizational chart - small restaurant
Slide 10 - Diapositive
Slide 11 - Diapositive
Slide 12 - Diapositive
Make the right combination between the type of food service operation, service method(s),