Upload
raymund-alemania
View
2.978
Download
79
Embed Size (px)
Citation preview
1.1 RELAY INFORMATION IN A CLEAR AND CONCISE MANNER
USING APPROPRIATE COMMUNICATION TECHNIQUES
• COMMUNICATION- A CRITICAL IN PROVIDING A LINK BETWEEN KITCHEN AND SERVICE AREAS
INFORMATION TO BE RELAYED FROM THE
KITCHEN STAFF TO THE KITCHEN
• GENERAL FOOD ORDERS- AS GIVEN BY GUESTS TO WAITERS. IT INCLUDES TABLE NUMBER, NUMBER OF GUESTS(PAX), DISHES ORDER, NAME OF WAITER- OR YOUR NAME
SPECIFIC GUEST REQUESTSFOR GENERAL
ORDERS WHICH CAN RELATE TO:
• TIMING REQUIREMENTS FOR THE OVERALL MEAL, FOR CERTAIN COURSES, FOR CERTAIN INDIVIDUAL, FOR COORDINATION OF SERVICE
SPECIFIC GUEST REQUESTSFOR GENERAL
ORDERS WHICH CAN RELATE TO:
• ADDITIONAL OR SIDE ORDERS FOR TABLE OR INDIVIDUAL GUESTS- RICE, CHIPS, SALADS
SPECIFIC GUEST REQUESTSFOR GENERAL
ORDERS WHICH CAN RELATE TO:
• DETAILS OF COMPLAINTS MADE BY GUESTS SO KITCHEN IS AWARE OF PROBLEMS AS THEY RELATE TO CERTAIN FOODS OR DISHES
SPECIFIC GUEST REQUESTSFOR GENERAL
ORDERS WHICH CAN RELATE TO:
• REQUESTS ADDITIONAL ITEMS SUCH AS MORE BREAD ROLLS, BUTTER OR EXTRA SALAD AND/OR VEGETABLES
SPECIFIC GUEST REQUESTSFOR GENERAL
ORDERS WHICH CAN RELATE TO:
• QUESTIONS ABOUT - HOW LONG FOOD FOR A CERTAIN TABLE WILL BE SERVED.- FROM GUESTS ABOUT MENU ITEMS ASKING ABOUT THE COMMODITIES USED IN DISHES.
INFORMATION FROM KITCHEN TO SERVICE
POINTS- RELAYED FROM CHEFS/COOKS
• ADVICE REGARDING TIMING OF MEALS SUCH AS DELAYS OF SERVICE
INFORMATION FROM KITCHEN TO SERVICE POINTS-
RELAYED FROM CHEFS/COOKS
• NOTIFICATION REGARDING AVAILABILITY OF FOOD, SUCH AS ONLY TWO SERVES OF BEEF STEAK LEFT” .
• CLARIFICATION OF ORDERS TO INTERPRET WRITTEN OR VERBAL ORDERS SO KITCHEN KNOWS EXACTLY WHAT IS REQUIRED