FOOD AND BEVERAGE SERVICE
1. TOPIC ONE: INTRODUCTION TO FOOD AND BEVERAGE SERVICE
1.1. MISE-EN-PLACE and SERVICE EQUIPMENT
SUBTOPIC: MISE-EN-PLACE and SERVICE EQUIPMENT
Mise-en-place is a French term that literally means "everything in its place." In the context of food and beverage service, it is the fundamental preparatory work that needs to be done before the service period begins. Proper mise-en-place ensures that the service runs smoothly and efficiently, allowing staff to focus on guest service during peak hours.
1. Types of Mise-en-Place
Mise-en-place can be divided into two main categories:
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Restaurant Mise-en-place: This involves preparing the dining area and service station.
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Cleaning and Polishing:
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Polishing cutlery, crockery, and glassware to a sparkling finish.
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Wiping down tables and chairs.
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Sweeping and mopping the floor.
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Table Setting:
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Placing tablecloths, placemats, or runners.
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Setting up tables with cutlery, crockery, glassware, and napkins according to the menu and service style.
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Placing cruet sets (salt, pepper), sugar bowls, and other condiments.
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Side Station Preparation (Sideboard):
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Stocking the side station with an adequate supply of clean plates, cutlery, glasses, and napkins.
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Refilling water jugs and ice buckets.
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Ensuring service cloths, docket pads, and pens are available.
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Checking the condition of the coffee machine and other service equipment.
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Kitchen Mise-en-place: This involves the preparation of food and beverages in the kitchen before service. While primarily a kitchen task, F&B service staff often assist with certain preparations.
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Beverage Preparation:
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Preparing and stocking the bar with liquor, mixers, garnishes, and ice.
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Brewing coffee and tea.
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Squeezing fresh juices.
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Garnish Preparation:
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Cutting lemons, limes, and other fruits for drinks.
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Chopping herbs and preparing garnishes for dishes.
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Condiments and Sauces:
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Preparing and portioning sauces, dressings, and dips.
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2. Importance of Mise-en-Place
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Efficiency: It saves time during service by ensuring all necessary items are readily available.
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Speed of Service: A well-prepared station allows waiters to serve guests quickly without running back and forth.
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Guest Satisfaction: Fast and efficient service leads to a better guest experience.
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Professionalism: A well-organized and clean service area projects a professional image.
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Reduces Stress: It minimizes chaos and stress for the service team during busy periods.
3. Essential Service Equipment
Understanding the various types of equipment used in F&B service is crucial for a professional. The equipment can be categorized as follows:
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Crockery (Chinaware):
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Plates: Dinner plate, side plate, soup bowl, dessert plate, bread and butter plate.
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Bowls: Cereal bowl, soup bowl, salad bowl.
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Cups and Saucers: Teacup, coffee cup, demitasse cup (for espresso).
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Cutlery (Silverware/Flatware):
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Knives: Dinner knife, steak knife, fish knife, butter knife.
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Forks: Dinner fork, salad fork, dessert fork, fish fork.
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Spoons: Teaspoon, dessert spoon, soup spoon, tablespoon.
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Service Cutlery: Serving spoons, tongs, ladles.
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Glassware:
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Stemmed Glasses: Wine glasses (red and white), champagne flutes, brandy snifters.
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Tumblers: Highball glass, rock glass, water glass.
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Other Glasses: Beer mug, cocktail glasses (martini, margarita).
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Linen:
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Tablecloths and Napkins: Available in various sizes and colors.
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Service Cloths/Dusters: Used by waiters for carrying hot plates and cleaning.
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Slip Cloths and Runners: Used to protect the main tablecloth.
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Ancillary Equipment:
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Sideboards/Side Stations: Used for storing service equipment and a service point for waiters.
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Trolleys: Gueridon trolley (for French service), room service trolley, dessert trolley.
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Trays: Various sizes and shapes for carrying food and beverages.
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Cruet Sets: Salt, pepper, oil, and vinegar dispensers.
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Table Accessories: Ash trays, candle stands, flower vases, table numbers.
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Specialized Equipment:
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Chafing Dishes: Used to keep food warm on a buffet.
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Coffee Machine and Urn: For preparing coffee and hot water.
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POS (Point of Sale) System: Used for order taking and billing.
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