SECTION 1: PREPARE FOR SERVICE

2.You are organising the table linen, cutlery, crockery and glassware for a function. According to the running sheet there will be 15 tables with 10 covers on each table. Tables must be set with a linen tablecloth and an overlay. Linen napkins will be placed on the tables.
The set menu includes:
a. Chicken and leek soup with bread rolls.
b. Smoked salmon remoulade for entrée.
c. Roast lamb for main course.
d. Sticky date pudding.
Champagne is to be served on arrival. Water is to be served with the meals and to be topped up throughout service. White wine is to be served with the entrée. Red wine is to be served with the main meal. Dessert wine is to be served with dessert. Coffee and tea are to be served after dessert.
Each attendant is required to wear a starched linen napkin over their arm. Ten attendants have been rostered to work at this function.
Using the template provided here identify the quantity of the crockery, cutlery, glasses, cruets and linen needed. Identify whether the items should be placed on the table or at the attendant stations.
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Activity3
2.You are the restaurant supervisor of a four star hotel.
These people are available to help you prepare for service:
o Emma: Commis waiter. Tends to rely on others when working in a team situation.
o Tammy: Commis waiter. Works hard in groups and as an individual but is not yet familiar with the correct way to set a table.
o Chen: Food and beverage supervisor. Enjoys assisting junior staff to learn.
o Wendy: Food and beverage attendant. Will talk rather than work when paired with Sally. She has a bad back.
o Sally: Food and beverage attendant. Will talk rather than work when paired with Wendy.
o Michael : Wine attendant/ cellar attendant.
o Samuel: Maître d’
The tasks that you require to be completed are listed in the template provided here. Decide which people or person would be best suited to the task. Note: You will be supervising, so do not allocate any duties to yourself. Record your responses in the table and upload for assessment.
3.Using this template indicate what each person will be doing at each stage of preparation. Preparation commences at 15:00.
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Written/question
2.List the four stages involved in providing and coordinating hospitality service.