L-11 Order Tking Prcedure

8/8/2019 L-11 Order Tking Prcedure

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ORDER TAKING

PROCEDURES

IN A RESTAURANT

Lesson-11


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Aims and objectives:-

To understand the order taking procedures

To understand the methods of taking F&B orders

To know about room service

To understand the cover layout


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ORDER TAKING PROCEDURES

Receiving the guest-

Attending an order-

Recording an order-


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1.Receiving the guest-

Welcoming of the guest is very important as

Leaves the first impression of the establishment

and it remain till the guest leaves and so on.

The guest should be welcomed with in 10 seconds

At the entrance. If not possible, by eye contact

make the guest feel considered.

Hostess or Maitred escort the guest to the table

& pull the chair


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2. Attending an Order-

Menu presentation ensuring menus are in good

condition.

Keep the table informed if the waiter is busy on someother table that he would see them In a moment.

First table is served first

Waiter should be well versed with the reasonable

dishes and specialty dishes for the day.


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3.Recording an Order-

Orders are taken on a order sheet mentioning table

no.pax(covers),date,time.Clearly mention the guest

requirements against the particular dish,if any E.g. noonion garlic, less spicy, no coriander,no ajinomoto etc

After signing the order ticket it is given to back waiter.


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METHODS OF TAKING FOOD AND

BEVERAGE ORDER:-

1.Triplicate Method

2.Duplicate Method

3.Service with Order Method4.Pre-Ordered Method


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1. Triplicate Method

Goes to supply dept.

Goes to cashier for billing

Remain by the server for reference

Retained in book


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2. Duplicate Method

Goes to supply dept.(top copy)

Goes to cashiers for billingpurpose middle copy)

Retained with OT book


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3. Service with Order Method:- Payment is rcvd. against the order

e.g.-Take-aways,Bars

4. Pre-Ordered Method:- Orders are placed in advance or has a

pre defined/decided menu.

E.g.-Hospitals,Functions,room-service orders


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Room service

Room Service generally includes the same dishes offered in

the restaurant. Room service is part of the food and beverage

department and not of housekeeping.Trays and moving

trolleys are used for service. The Room Service is often

situated inside the kitchen, and close to the service elevator.

Room Service Order Taking

One can order room service in two ways:

By door hanger or door knob cards.

By telephone


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1. By Door HangerIts a document generaly placed by housekeeping in the room

so guest can order as per his convenience. It has pre-decidedmenu items with multiple choices. Guest need to tick his

choices with desired time he wish to have his breakfast. It has

following information's-

i. The service hour desired by the guest, leaving a margin of a

quarter of hour (for example between 8:00 and 8:15 a.m.)

ii. The name of the guest

iii. The number of people

iv. The room numberv. The detailed order of breakfast desired (filled in cases)

vi. A choice of newspaper proposed by the establishment


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2.By Telephone:-The room service order is placed throughtelephone. So it require the Order taker sound in menu

knowledge,prompt,clear and cautious.The room service order is written down manually or

computerized and it should include the following information:

i. Room number

ii.Name of the guest

iii. Number of persons

iv.Detailed order

v. Hour the order is taken

vi.Service Hour

The service should be fast and discrete. The service is done followingthe standard procedures. Like greetings,proper knocking at door,

serving and bill presentation.finally clearance.Clearance should be

done promptly as per guest requirement as trays,trolleys on guest

corridors gives a bad impression of establishment.


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COVERLAYING FOR VARIOUS FOODS


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Grapefruit Cocktail Coupe

Doily on sideplateGrapefruit spoon or teaspoon

Tomato Juice 5oz goblet/ or club shaped glass

Doily on sideplate

Teaspoon

Ham Mousse Side knife

Sweet fork

Cold fish plate

Potted shrimps Fish knife and fork

Cold fish plate

HORS DOEUVRE


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Oysters Soup plate or welled silver dish filled with

crushed ice and placed on underplate

Oyster fork

Finger bowl filled with lukewarm water andslices of lemon

Doily on sideplate at the top left hand corner

of the cover

Spare serviette

Snails

Snail tongs: left of cover

Snail fork: right of cover

Snail dish: round (holding capacity 6/12)

Doily on sideplate


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Smoked Salmon Fish knife and fork

Cold fish plate

Asparagus Asparagus rack: grid serviette

Asparagus tongs:

right of coverHot / cold joint plate

Joint fork

Finger bowl

Spare serviette

GlobeArtichoke Joint fork on right of cover

Finger bowl

Doily on sideplate

Spare napkin

Hot / cold fish plate as appropriate


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Cornonthe Cob Hot fish plate

Corn on the cob holders


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Dish Cover

Fresh Prawns Wine goblet on doily on an

underplate

Fish and knife forkCold fish plate

Figer bowl as for gulls eggs

Spare serviette

Chilled Melon Sweet spoon and forkCold fish plate

Teaspoon if charentaise melon is offered

Avacodo Cold fish plate

Teaspoon

Shell Fish Cocktail Doily on sideplate

Teaspoon

Oyster fork


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Consomme Sweet spoon

Consomm cup and saucerFish plate

Dish Cover

SOUPS

Turtlesoup Consomm cup

Consomm saucer

Fish plate

Sweet spoon


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Dish Cover

Crme de tomate Soup spoon

Onion Soup Soup plate

Potage Germiny Underplate

Petit Marmite Special earthenware dish called

petit marmite

Sweet spoonDoily on underplate

Bouillabaisse Soup plate

Under plate

Fish knife / forkSweet spoon

Bortsch Soup plate

Underplate

Sweet spoon


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Dish Cover

FISH DISHES

Fish (fried) Fish knife and fork Fish (grilled) Hot fish plate

Fish (poached)

Grilled Herring

Poached Salmon

Mussels Soup plate

Underplate

Fish knife and fork

Cold fish plate


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Coldlobster Fish knife and fork

Lobster pickSpare plate for the shell

Finger bowl containing luke warm water

and a slice of lemon

Spare serviette

Dish Cover


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Spaghetti Joint fork

Hot fish plate

Roast Beef

Roast Lamb

Roast Mutton Joint knife and fork

Hot joint plateRoast Pork

Boiled Mutton

Salt Beef

Boiled Fresh Beef

Dish Cover

Mixed grill and grilled steaks Steak knife and fork

Hot joint plate

MEAT


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Dish Cover

POULTRY

ChickenTurkey Roti Joint knife and fork

Goose Hot joint plate

Wild Duck

Duck


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Cheese Side plate

Side knife

Small fork (if necessary)

Dessert (Fruits & Nuts) Fruit plate

Fruit knife and fork: interlocked on fruit plate

Spare serviette

One finger bowl:

on doily on sideplate containingluke warm water and slice of lemon (for rinsing

fingers) .One finger bowl: on doily on sideplate

containing cold water for rinsing grapes. It

will be placed on the top left hand corner

of the cover.

Nutcrackers and grape scissors: to beplaced on the fruit basket

Spare sideplate for sheels and peel

Savoury Hot fish plate

Side knifeSweet fork

Dish Cover


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Documents

L-11 Order Tking Prcedure