Chap 11: Process guest orders - created from Mind Map

Seite 1

11.4 Identify set menus, promotional items

11.6 record and convey orders to kitchen and bars

1. Breakfast (6.30-10.30)

2. Afternoon Tea (11am-5.30)

3. Evening cocktails (5.30pm-8.00pm)

set-up: Buffet and set

hot foods/ cereal/ milk/ Bread & pastries/ cheese & spreads/ fresh fruits/ hot drinks/ juices

set-up: buffet

assorted pastry/sandwiches/fruits

set up: bar and cocktails

free-flow of house wine,beer,cocktails besides the non-alcoholic beverages

assorted canapes/hot finger food like samosa,satay,chicken wings

1. Triplicate (3 pieces of paper)

2. Duplicate (2 pieces of paper)

3. Service with order

4. Pre-ordered

carbon copy of 2 layers

top copy sent to kitchen, 2nd copy sent to cashier, last copy for wait staff

top copy sent to kitchen, 2nd copy kept for service and billing

order is served to the guest & payment is received (eg. takeaway)

food orders already being placed before hand (eg. room service bfast)