Loading presentation...

Present Remotely

Send the link below via email or IM

Copy

Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.

DeleteCancel

Make your likes visible on Facebook?

Connect your Facebook account to Prezi and let your likes appear on your timeline.
You can change this under Settings & Account at any time.

No, thanks

Chapter 20: Restaurant Management

No description
by

Jade Smith

on 13 November 2013

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Chapter 20: Restaurant Management

Chapter 20:
Restaurant Management

Handling Complaints & Other Issues:
FOH:
Front of the House
Employees

BOH:
Back of the House
Employees

Common Restaurant Terminology:

Maître d'/ Manager:
Manages
Schedule
Paper work
Ordering for FOH
Trains
Handles Guest Complaints
Server/Waiter:
Greets Guests
Takes Orders
Suggestive Sell
Up-sell
Anticipate Needs
Service with a smile! :)
Assists with:
Cleaning
Delivering Food
Responsible Vendor's Card
Bartender:
Responsible Vendor's Permit
Mixes Drinks
Answers Phone
Take out orders
Host/Hostess:
Greets Guests
Seats Guests
Menu
Silverware
Answers Phone
Take out orders
Takes Reservations
Name
# of guests
Phone #
Bus Person:
Pre-Bus
Cleans Tables
Resets Tables: Cover
Cleans Bathrooms
Assists Managers & Servers
Runs food
Makes drinks
Cleans spills
Runner:
Runs food/drinks to tables
Trays
Legs
***Checks tickets for accuracy
Executive Chef/Head Chef:
Sous-chef/Second chef:
"Under Chef"
Assists Executive/Head Chef
Expediter:
Accepts Orders
Relays Orders
Plates food
Reviews dishes
Line Cook:
Salads
Fry
Grill
Prep Chef:
Prepares ingredients throughout shift:
Meat
Vegetables
Fruit
Assists where help is needed
Check for Understanding
Whose job is it to greet a guest at the door?
A) Manager
B) Host
C) Server
D) Any employee who is available
Check for Understanding
If the Executive Chef is unavailable, which BOH employee is responsible for overseeing the kitchen?
A) Head Chef
B) Expediter
C) Prep Chef
D) Sous-Chef

ON YOUR BACK!!
Prevents accidents
Stop in your tracks!
RUNNER!
86'd
Item is sold out!
Legs
Du Jour
"Of the day"
Soup
Fish
Corner in/Corner out
Allows staff to know you are around the corner or coming through the door
Anticipating problems
Check on guests/tables periodically
Keep drinks full
Communicate with guests
Write down and repeat orders
Address Complaints Quickly
Common Complaints
Accommodating Special Cases:
Allergies
Disabilities
Elderly
Cleaning Spills
Never leave a spill unattended
Use wet floor signs
Clean ASAP!
Emergencies!!
Know evacuation route
Know safest place for hurricanes/tornadoes
Call 911 if necessary
Noisy Guests
Be polite when addressing
Go to manager if necessary
Nonpayments
Cash
Credit Card
Walkout
Theft
Check for Understanding
Tray stand
A, B, C, & D
Cards
What is expected when someone screams "RUNNER" in a restaurant ?
A) It's time to exercise.
B) Someone just ran out without
paying for the bill.
C) Food needs to be brought to a table.
D) A child is running through the
restaurant.
Check for Understanding:
Where is the safest place in a restaurant?
A. Under the counter
B. In the bathroom
C. In the walk-in cooler
D. Behind the bar
A, B, C, & D
Cards
Designs Menu
Oversees Kitchen
Oversees BOH Employees
A, B, C, & D
Cards
Bring food/drinks to table
Miscooked Food
Foreign Object in Food
Food Temperature
Dining Room Temperature
Lighting
A, B, C, & D
Cards
Full transcript