Food Beverages and Servicing (NC II) 2

Students learn the proper way of welcoming and greeting guests, seating the guests, taking good and beverage orders, and liaising between kitchen and dining room area. Be sure that guests are seated in the order of their arrival and preferences given to guests with reservations. It includes:

1. sequence of food service
2. welcoming and greeting guest procedure
3. procedure and rationale in seating the guests
4. order taking procedures
5. basic menu types
6. select appropriate tableware and cutlery for the chosen menu