Learning Aim A - lesson 2

Unit 7 - Supervise Food Service Operations
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Slide 1: Tekstslide
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In deze les zitten 14 slides, met interactieve quizzen, tekstslides en 1 video.

time-iconLesduur is: 45 min

Onderdelen in deze les

Unit 7 - Supervise Food Service Operations

Slide 1 - Tekstslide

Repetition from the last lesson

Slide 2 - Tekstslide

This is the most common service method. The guest orders the food at the table after the food is served at the guest's table by waiters and waitresses.
Room service
Table service
Silver service

Slide 3 - Quizvraag

With this method of food service at the table, the waiter transfers the food from a serving dish to the guest's plate, always from the left. The waiter makes use of service forks and spoons.
Counter service
Silver service

Slide 4 - Quizvraag

With this service method, some parts of the meal are served to seated customers, other parts are collected by the guest.
Assisted service
Single-point service

Slide 5 - Quizvraag

1. Types of food service operations
2. Meal types
3. Events
4. Service methods

Slide 6 - Tekstslide

Slide 7 - Video

Staff organisation
Small restaurants
Medium restaurants
Large restaurants
Coffee shops
Fast food restaurants
Full-service restaurants

Slide 8 - Tekstslide

Different types of staff needed to work in
different food service operations

Slide 9 - Woordweb

Organizational chart - small restaurant

Slide 10 - Tekstslide

Slide 11 - Tekstslide

Slide 12 - Tekstslide

Make the right combination between the type of food service operation, service method(s), 
and staffing.

Slide 13 - Tekstslide

Slide 14 - Tekstslide