Assign services aera
Objectives
• Assessing resource requirement
• Permits and cheeks required for working in premises
• Procedure for entering and leaving service areas
Assessing resource requirements
Before the start service you need to carefully identify and assess the resources required to successfully handle the entire service time. When assessing resource requirements for your service in the service area, you need to consider several issues including.
• people how many stewards will to involved in the service depending on the number of people to be served i.e. setting the required cutlery on the table, talking ordars, serving the food, clearing the table and finally giving the bill.
• Equipment what cutlery needs to be ready at the time of service? The count of each type of cutlery needs to be sufficient.
• Outsourcing : which cutlery needs to be taken from the second service area or the storage unit? A note of these cutlcutleries being brought must be made and the same has to be replaced once service ends.
By checking this list, you can ensure that you are prepared for the service time in the service area assigned.
Permits and checks required for working in premises
1. All restaurant staff must be punctual at least 10 mins before service.
2. Check your uniform and appearance According to the hotels grooming standards
3. A service briefing should be conducted at the beginning of every shift. And, if necessary at the end of a shift as well.
4. Presence of any VIP guests during the Prime-time service should be given utmost importance.
5. Check for the table set-up that includes flower, glasses, cutleries, chinaware, napkins, ashtray, and salt and pepper shakers.
6. Change the dirty linens from the housekeeping's linen room based on trolley exchange system.
7. Lay the table according to the restarurant standards.
8. All table setting has to completed before the outlet closes for the day and before the next shift starts the following day.
9. All table settings must to be collected from the steward dish washing aera the same night for the next morning staff to clear.
10. Additional staff should be kept ready in case of an unexpected crowd during the Prime-time service.a
Procedure for entering and leaving service areas
The back-of-the-house is used by the staff to enter and leave the premises. This area is out of bounds for the customers and guests. Only the steward assigned duty as per the roster is allowed in the particular service area during the Prime-time of service. The steward reports for duty before time and punches out once the next the shift steward reports for duty.
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