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    Basic FNB Service Training Module

    Uploaded by

    Vinay John
    This document provides an overview of food and beverage service training modules, including personal hygiene and grooming, effective customer service, and daily operations. The two main modules are: 1) Personal hygiene, which discusses clean presentation, hand washing, nails, jewelry, and uniforms. Good habits like showering are contrasted with bad habits like biting nails. 2) Effective customer service, covering restaurant procedures, table setup, order taking, menu knowledge, service techniques, complaint handling, and inventory. The document offers guidance on proper hygiene, customer service skills, and restaurant operations.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Basic FNB Service Training Module

    Uploaded by

    Vinay John
    724 views15 pages
    This document provides an overview of food and beverage service training modules, including personal hygiene and grooming, effective customer service, and daily operations. The two main modules are: 1) Personal hygiene, which discusses clean presentation, hand washing, nails, jewelry, and uniforms. Good habits like showering are contrasted with bad habits like biting nails. 2) Effective customer service, covering restaurant procedures, table setup, order taking, menu knowledge, service techniques, complaint handling, and inventory. The document offers guidance on proper hygiene, customer service skills, and restaurant operations.

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    Basic Fnb Service Training Module

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    This document provides an overview of food and beverage service training modules, including personal hygiene and grooming, effective customer service, and daily operations. The two main modules are: 1) Personal hygiene, which discusses clean presentation, hand washing, nails, jewelry, and uniforms. Good habits like showering are contrasted with bad habits like biting nails. 2) Effective customer service, covering restaurant procedures, table setup, order taking, menu knowledge, service techniques, complaint handling, and inventory. The document offers guidance on proper hygiene, customer service skills, and restaurant operations.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    724 views15 pages

    Basic FNB Service Training Module

    Uploaded by

    Vinay John
    This document provides an overview of food and beverage service training modules, including personal hygiene and grooming, effective customer service, and daily operations. The two main modules are: 1) Personal hygiene, which discusses clean presentation, hand washing, nails, jewelry, and uniforms. Good habits like showering are contrasted with bad habits like biting nails. 2) Effective customer service, covering restaurant procedures, table setup, order taking, menu knowledge, service techniques, complaint handling, and inventory. The document offers guidance on proper hygiene, customer service skills, and restaurant operations.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 15

    BASIC TRAINING

    MODULE
    FOOD AND BEVERAGE
    SERVICE
    -VINAY JOHN
    TABLE OF CONTENTS
    MODULE 1 - Personal Hygiene and Grooming
    • Importance of Personal Hygiene
    • Elements of our body and keeping it clean
    • Dressing our best for work
    • Good habits vs Bad habits
    MODULE 2 – Effective Customer Service
    • Restaurant Operating Procedures
    • Basic table setup
    • Service Techniques
    • Basic Order-Taking Procedure
    • Menu knowledge
    • Basic Table Service
    • Effective Clearance
    • Guest Complaint and Situation Handling
    • Inventory and Breakage Handling
    MODULE 1 -
    PERSONAL HYGIENE
    AND GROOMING !!
    PERSONAL HYGIENE AND GROOMING

    1. Good grooming and clean presentation gives the waiter


    a feeling of well-being and the confidence.
    2. Guests will have the confidence in an establishment if
    the waiter is well groomed, neat and professional.
    3. Hand hygiene is particularly important as the server’s
    hands are constantly under the eye of the guest. Finger
    nails should be kept trimmed, well-shaped and very
    clean.
    4. Fingering hair, face & hands should be discouraged at
    all times in the restaurant.
    5. Jewelry worn by service staffs should be kept to
    minimum. A watch, one plain ring and small plain
    earrings are permissible
    6. Uniforms should be well tailored and fit properly.
    7. Waiters should wear conservative comfortable shoes,
    well-polished and black socks
    Good Habits VS. Bad Habits
    Good Habits
    • Shower Everyday
    • Comb your Hair
    • Cut Your Nails
    • Wear Clean and Fresh Clothes
    • Wear Polished Shoes and Clean Socks
    • Ensure Mouth Hygiene
    • Use Deodorants and Smell Fresh Bad Habits
    • Always carry a Smile • Biting Nails
    • Unkempt hair
    • Body Odor
    • Chewing gum
    • Flashy Jewelry
    ASSUMING RESPONSIBILITY

    1. As one grows in maturity one’s responsibility


    increases
    2. One has responsibility towards ones employer,
    the guests and also ones fellow- workers.
    Furniture and equipments are costly; one has the
    responsibility to take care of it.
    3. Responsibilities grow as ones skill increases.
    4. Taking the job seriously, no matter how menial,
    will be recognized by those in higher authority
    MODULE 2 –
    Effective Customer
    Service in F&B Daily
    Operations !!
    Basic Table Setup
    BASIC ORDER TAKING TECHNIQUE
    ● Approach the guest from the left hand
    side
    ● Always carry a pen and KOT pad
    ● Open the menu to the first page place it
    in front of the guest
    ● Have proper knowledge of menu items
    ● Inform the guest of preparation time
    ● Ask for any dietary restrictions
    ● Suggestive selling can help in getting
    higher sales and better guest
    satisfaction.
    ● Don’t forget to repeat the order
    SERVICE TECHNIQUES IN A
    RESTAURANT

    Preplated Service

    Platter to plate Service


    CLEARANCE
    ● Three plated clearance
    ● Clearance using a salvar
    ● Proper of crockery and
    glassware
    SERVICE OF WATER
    ● Water should always be
    served from the right hand
    side.
    ● The water glass should be
    filled an inch from the top
    ● A serviette should be used
    to aid the service of water
    and prevent any drops from
    falling on the table.
    GUEST COMPLAINT HANDLING
    Five steps for handling
    complaints
    ● Step 1: Listen. ...
    ● Step 2: Respond. ...
    ● Step 3: Offer solutions. ...
    ● Step 4: Go above and
    beyond. ...
    ● Step 5: Learn.
    INVENTORY AND BREAKAGE
    THANK YOU !!

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