F&B Service Lecture

F&B 102 Food & Beverage Service Procedures - Lecture Session 5 LECTURE NOTES MISE EN PLACE: PREPARING FOR SERVICE Important Service Terms • Mis En Place – “everything in its place”. All preparation done before the arrival of the customer • Cover – (a) The... More

F&B 102 Food & Beverage Service Procedures - Lecture Session 5 LECTURE NOTES MISE EN PLACE: PREPARING FOR SERVICE Important Service Terms • Mis En Place – “everything in its place”. All preparation done before the arrival of the customer • Cover – (a) The place setting for each individual guest determined by the type of menu and food to be served or (b) the number of guests attending a function • A la Carte Set up – Typically, an a la carte cover consists of a main course fork, a main course knife, side plate and side knife, a napkin and a glass. Additional cutlery would be set down once the customer has placed his order. • Table Accompaniments – All items other than the cover or place setting i. e. flowers, vases, salt and pepper shakers, tent cards etc. To prevent delays, stress and problems during food service, it is essential that service areas are well set-up and organized prior to service. Each organization will have in place procedures for tasks that need to be completed b Less