Dining room operational report

I would like to express my deepest appreciation to all those who provided me the possibility to complete this report. However, it would not have been possible without the kind support and help of many individuals and organizations. I would like to extend my sincere thanks to all of them. First of all, I would like to thank to Allah STW for his mercy and guidance in us full confident to finish my responsibility as a Supervisor of The Day (SOD). Even I must facing many difficulties and problems, but I still manage it properly.

Next, I would like to thank to our beloved lecturer, Pan Masters for the valuable guidance, supports, advices, and kindness to us. During an operation, she always helps and always teaches us if we do not know how to serve in Modified French service. I really appreciate her help because without her guidance, all my friends and I can’t manage it as well. We really appreciated to her and her also love to give inspiration to all of us to perform well in the restaurant. In Finally, a honorable mention goes to all my friends for their understanding and cooperation during operation. They always help and more tolerate to each other.Without their helps, I think I can’t complete my tasks as SOD.

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Even I face many difficulties, they always give me supported. So, I really appreciated that. Nash Allah, I will try to improve myself to become a good leader in the future Food and Beverages Service is one of the ways to teach the students to have skill and knowledge in hand handling the task given. The skill start when the first guests enter the cafeteria or restaurant until the last guest leaves the cafeteria or restaurant. The skill include is greeting the guests at the front door, seating with different type guests leave the cafe.

It is also to give students an overall view of the restaurant business which is one of the main parts of hotel operation. Through learning lessons in classroom and practical class, students will be able to organize and manage a restaurant in a proper manner. It is also a medium of understanding for the students on the aspect of human and service soft skill.

Besides that, as new students, we should be learning and improve our personal qualities of the professional server in hysterical and behavior types. We work as a team to operate the restaurant and this serving class totally teaches us many things.We also have known the service sequences to make the operation will working well.

After going through this experience, students can have the hand on opportunity to manage their own responsibility and give their full commitment while doing this restaurant service. Service la Francine (French: “service in the French style”) is the practice of serving various dishes of a meal at the same time, in contrast to service la reuse, here the dishes are brought sequentially and served individually (French: “service in the Russian style”).Formal dinners were served la Francine from the Middle Ages until the 19th century. The meal is divided into three services soup the same time at the table with desserts and appetizer. Guests gather around the table and serve themselves standing by choosing foods that suit them.

The table is set and served before the arrival of guests, with the waiters bringing in new serving dishes progressively, to replace those emptied so that the table is always filled with DOD.However, unless the kitchen and staff are large in relation to the number of persons being served, it is not possible for all dishes to be served at their optimum temperature. Modern fine-dining restaurants provide dishes sequentially, so that they may be enjoyed individually, a style called service la reuse.

A modified form of service la Francine in which several large dishes are brought out for each diner to help themselves from is known as “family-style” in less formal restaurants, as they replicate the typical way in which small family meals are served.The buffet style is essentially a variation of the French service in which all of the food is available, at the correct temperature, in a serving space other than the dining table, and guests commute there to be served or sometimes to serve themselves, and then carry their plate back to the table. Buffets vary from the very informal (a gathering of friends in a home, or the serving of brunch at a hotel) to the rather formal setting of a wedding reception, for example. The buffet format is preferred in occasions where a very large number of guests are to be accommodated efficiently by small number of service personnel.