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5 Basic Sequence Of Service Observation in 4 Different Resta

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Ynnah Valdez

on 10 February 2015

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Transcript of 5 Basic Sequence Of Service Observation in 4 Different Resta

Observation of 5 Basic Sequences of Service in 4 different Restaurants
Service Style
Service Time
Profitability
Number of servers
Seating Capacity
Chili's
MSG- 6:43
Taking Order: 1:06
Serving of the Order: 15:00
Billing Out: 4:32
The Farewell: 0:43
AC: Php800/pax
Seat capacity: 200 pax
Size of restaurant 307.95m2
L'Entrecote
Four Seasons Chinese Cuisine
MS: 05 seconds
Taking Order: 24 seconds
Billing Out: 20 seconds
Serving of the Order: 2:06 minutes
The Farewell:
AC: Php250/pax
Seating capacity: 500-900 seats
Number of staff: 4 FOH
Sales: Weekdays: 35-40K
Weekends: 80-100K
Number of transactions/guests per day: Weekdays: 300
Weekends:900
Turnover: 30 mins- 1hr
Sugi
MSG- 2:17
Taking Order: 1:43
Interval: 5:31
Serving of the Order: 25:07
Billing Out: 9:57
The Farewell: 0:56
Objectives:
Casual Dining
Fast Casual Dining
Fine Dining
Food Court
MGS
Taking the order
Serving the order
The Bill out
The Farewell
Sales
(Weekday, Weekends)
Turnover
Fine Dining, Traditional Japanese Service Style
Seating Capacity: 180
Profit: Weekday: 300k
Weekend: 500k
Turnover: 45-1 1/2 hrs
Number of servers: 20
Fast Casual Service Style
*Manager checked up on our table 14mins after food was served
*Gave a coupon for next visit
Casual Dining Service Style
MSG- 0:31
Taking Order: 6:30
Serving of the Order: 39:50
Billing Out: 4:22
The Farewell: 1:45
AC: Php1000/pax
Seating capacity: 50-60pax
*Manager greeted us immediately & offered complimentary dessert
Food Court Service Style
Full transcript