Food and Beverage Service Professional – Training Manual – Part 1

Food and Beverage Service Professional - Training Manual - Part 1
The Ten Phases of Service

1. Preparation:
Pre-service meeting, preparing
equipment, setting up the dining room.
2. Greeting Guests:
Welcome Guests, take their coats,
escort them to their table.
3. Seating Guests:
Seat Guests, present menus and wine
list.
4. Drinks service:
Water service, recommending aperitifs,
ordering wine.
5. Bread service:
Provide Guests with fresh bread and
accompaniments.
6. Taking orders:
Make menu recommendations.
Allow time to decide, then take their
order.
7. Serving meals:
Present dishes. Once everyone has
finished eating, clear plates. Repeat for
each course.
8. Coffee, tea, and digestif
service:
Pre-service meeting, preparing
equipment, setting up the dining room.
9. Guest departure:
Bring bill when requested. Escort
Guests from the dining area, thank
them and bid them farewell.
10. After service:
Post-service meeting, cleaning dining
and service areas, prep for the next
service.

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Food and Beverage Service Professional – Training Manual – Part 1