STANDARD OPERATINGPROCEDURE TASK: HOW TO SERVE A FOOD ORDER TASK NUMBER: CS-0008 DEPARTMENT: F&B - Coffeeshop DATE ISSUED: Jan.. 2005 EXPECTATION: That a food served 15-20 after the ord
Trang 1STANDARD OPERATING
PROCEDURE
TASK: HOW TO SERVE A FOOD ORDER
TASK NUMBER: CS-0008
DEPARTMENT: F&B - Coffeeshop
DATE ISSUED: Jan 2005
EXPECTATION: That a food served 15-20 after the order been taken (depending of the quantity and type of items ordered), efficiently and without
mistakes.
TIME TO
TRAIN: 20 minutes
Why is this task important for you and our guests?
Answers:
1. To maximize guests satisfaction.
2. To ensure the guest’s choice is served efficient
Trang 2STEPS HOW/ STANDARDS TRAINING QUESTIONS 1) Approach the guest table Stand by the right side of the guest
with right leg slightly in front of the table
2) Serving a plated food. Say “Excuse me,
Mr./Mrs./Ms./Sir/Madam XXXX, this is your XXXX (With the main item of the dish always nearest and facing to the guest
Serve the children/ladies first, then the gentlemen and follow by host
(Move clock wise around the table)
1 Why should you excuse yourself?
2 Why should the main items always face the guest?
3) Leaving the table. Before leaving the table, say “Enjoy
your meal”
Note:
When there are 2 or more than
2 guests
Hold the second serving with left hand and the first serving with right hand
(Other staff should assist to serve other guests if there are more than 2)
4) Follow up Go back to the table after 5 minutes
to check upon the guest’s satisfaction Say:”Is everything to your satisfaction”?
No need to go back anymore to ask, only when it is time to clear the
1 Why should you go back to check satisfaction?
Trang 3table However keep a regular eye on the table or host to see if there is any assistance required
Now ask the trainee to practice the task from start to end to test competency.
Summary questions:
1 Why should the main items always face the guest?
2 Why should you go back to check satisfaction?
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