General Pre-service Procedures

For the past few weeks in class we have been focusing on General Pre-service procedures. The knowledge requirements instruct us to do certain tasks in the classroom which accompany our practical competences in the work place. The knowledge requirements include different tasks, procedures, specialist items, appropriate equipment and importance of portion control.

The Practical Competences consists of different stages that needs to be completed in the work place.And the factors are :

• Preparation deadlines - From the time staff come in
  till service starts.
  
• Equipment - Checklists
• Staff training - Schedules - Teamwork
  
• Accompaniments checked - Clean sufficient, tableware, glassware, cover and linen - checklists.
  
• Order - Book, pen - Billing, reservation book - how many pax.
  

General Pre - services is meeting deadlines, knowing your product knowledge, being able to assist guest with special requirements. As a manager of the food and beverage department is your job to make sure that when it comes to conferences and functions your staff have the ability to do the work. So that as manager you can do a inspection of your food service area and confirm the standards of the restaurant.