Table Etiquettes

Sit down from the left side of your chair Assist with passing of foods when appropriate, pass to the right Use flatware from the outside in Napkin • place on lap before starting to eat; cover your mouth and nose if you must cough or sneeze • leave on your chair if leaving the table and returning during a meal • leave to the left of the plate when finished with the meal When eating with a small group wait until everyone is served before eating Follow actions of host/hostess as a guide when dining in someone’s home Avoid talking with food in your mouth; chew with your mouth closed Cut food into pieces as you eat; cut into small bite-size pieces; but meat one bite at a time Sit up straight; avoid leaning on elbows while eating Place spoon on soup plate rather than the bowl/cup when finished eating Place the knife and fork on the plate with the handles parallel to the edge of the table when finished eating Break one piece of bread/roll and butter one piece at a time Place butter on your own plate before buttering your bread/roll

CORRECT PHONE MANNER

1)You should answer the telephone within 3 rings 2)You should not keep the call on hold for more than 30 seconds 3)You must inform all callers of action being taken (holding, transferring, etc.) 4)keep the background noise-free 5)You should not disclose mobile phone numbers without permission 6)You should not transfer calls to mobile phones without permission 7)We will answer calls with "time of the day, department, “This is name, how may I assist you?" and end with "Thank you for calling" 8)Always smile, use positive expressions and speak in a clear, polite and friendly manner

Service Standards in Restaurent

A)ALL DRINKS ARE TO BE SERVED AND CLEARED ON TRAY B)COASTERS TO BE PROVIDED AT ALL TIME C)BAR NUTS/SNACKS TO BE SERVED WITH DRINKS D)DRINKS TO BE SERVED IN THE CORRECT GLASSWARE E)ICE TO BE SERVED SERPARATELY FOR NEAT AND MIXED DRINKS F)MIXER e.g JUICE/SOFT DRINK TO BE SERVED SEPARATE FROM SPIRITS G)LADIES TO BE SERVED FIRST H)SERVE FROM RIGHT HAND SIDE

Qualities of Hotel Service Staff

Behavioral Traits - Deal with guests with on-going personal concern Knowledge Facts of Area, Restaurant, Food and Wine Proficiency Work to improve skills and add to skill base Attentiveness Preparedness Efficiency Persuasiveness Subtle sale technique to express caring Loyalty Don’t blame the kitchen; sense of “ownership”; be a team player Honesty Guest must be able to trust staff Politeness Open doors, pull chairs, give directions, treatment of fellow staff Dependability Can your employer count on you? Composure No idle chit chat. Proper discussion is about the meal and its service. (host stand hangout) Sensitivity Identify the guests needs Tact

Types of Catering

Types of Catering- 1)Industrial catering 2)Off-Site catering 3)Club catering 4)Transport catering (airline catering, railway catering, ship catering) 5)Welfare catering 6)Retail stores Catering 7)Restaurant Catering 8)O.D.C (Outdoor catering) 9)Leisure linked catering

Sectors of F & b industry

1.Hotels 2.Restaurants 3.Ethnic restaurant 4.Coffee shop 5.Specialty Restaurant 6.Banquet 7.Cafeteria 8.Snack Bars 9.Bistros 10.Discotheque 11.Nightclub 12.Pub 13.Bar 14.Family style 15.Destination restaurant… 16.Casual restaurants 17.Cafes 18.Coffee houses

Tourism Product

Tourism product are the product of tourism sector which is a necessity for the tourist during their travel activity. it is not like other product but having unique feature. it rather can be say as the amalgamation of services of different type. Example: package tour, accommodation service, transportation service, guiding and shopping etc. Characteristics of Tourism Product:- 1)Intangibility 2)Highly Perishable 3)Inflexibility 4)Psychological 5)Unstable Demand 6)Highly Sensitive