Learning Aim A - lesson 3

Unit 7 - Supervise Food Service Operations
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Unit 7 - Supervise Food Service Operations

Slide 1 - Diapositive

Repetition from the last lesson

Slide 2 - Diapositive

Today
Dining styles
Meals service styles
Customer needs
Activity
Questions?

Slide 3 - Diapositive

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 - Diapositive

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 - Diapositive

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

Slide 6 - Carte mentale

Slide 7 - Vidéo

Slide 8 - Diapositive

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 - Diapositive

Next week - Start exam - LA-A

Slide 10 - Diapositive