The Department F & B
.The Department F & B Department food and beverage service, or Food and Beverage Service this department is a chance to contact with guest service directly. The service or how to serve is no less than the taste or quality of food.However, both of them must be good at the same time. The food is delicious and the service must be well room that food will satisfy the guests. The staff are polite friendly.A
.The waitress had good skills with skills in the work, for example, scooping food to guests by the plate from the bowl big and heavy, using a fork. And holding plate 3-4 leaves with the food without feeding six.Because of the need to talk to guests of the restaurant. Said they like a waiter "The troops or units sold food".Customer waitress will win customers with tact, charming, talk, work was fluent and well-versed in the work to own responsibility. Such as can introduce customers to choose food.Cook with and how much
.Good services also include having a proper rhythm in service, such as when guests need อะไรก็รีบ speedy response, etc. The waiter should know the guest's needs before guests will ever ask for.1 steps ahead, such as go tell kitchen that have large groups in. To the chef knows it, and able to prepare in advance!In the case of a small restaurant with waiter 2-3 people. Job responsibility of the waiter will break the scope wide, as follows:
1. Decorate the dining room or place to look good and comfortable
2.Table layout and equipment on the table
3.? Reservation phone calls from customers booking
5. 4. Welcome customers orders, or orders about food and drink from the customer
6.? The food and beverage served
7.To clear the table when dining customers finished
8. Said thank you when the guests are leaving or send guests
9. Clean the dining room!In the case of the large, officers will be many. Therefore, the duties and responsibilities of each divided the spread out as follows:
1.Restaurant Manager (Restaurant Manager) act responsible for dining in. Put / set the standard of service. Plan, schedule and working job training to employees, reservation, welcome customers. พาลูกค้า to the table.2. Head waiter (male / female Head Waiter Head Waitress or Maltre d 'Hotel or popular call Maltre D.Is the restaurant manager) If a small, it is those who care for the dining room. In the case of a large room. There will be many heads by one will take care of 3-4 Station.Responsible and take care of customers sitting at a table, which Station one will have many tables Head Waiter responsibility to control the running of the waiter in their area of responsibility Such as helping customers to sit at the table.- waitress senior district (Station Waiter / Station Waitress or Chef de Rang) are served or serve multiple tables. Station or their fields. Most customers together about 20 people.Such as knives, cutlery, to suit the food of customers orders. When a customer requests and clearance was finished
.] assistant waiter (Commis Waiter / Commis Waitress) is to help food services, set the table, to clear the table by general assistant waitress will be done to raise food from the kitchen to the room. Food and bring the equipment.Thailand prefer to call this function Bus Boy / Bus Girl is "clear the table and run food"
.- waitress liquor (Wine Waiter / Wine Waitress or Sommellier som. Li Lumpur) are orders or orders about alcohol or beverage. All alcohol has nothing to do with type beverage tea, coffee
3.Cashier cashier (or Cashier) is responsible for billing and collecting money. But people who bring the receipt to the customer: Waiter
4. Employee bar the sale of alcohol (Barperson Barman / Barmaid,,Bartender.) "Bartender in English that can both male and female employees, but fewer if the woman is called Bartendee. Will stay bar must have expertise about the mixed liquor, which need to learn.Like to know how to pour the beer without bubbles. How slowly pour the wine, a debris flow down. My way perfect cocktail type beverage Including remember the number and price of beverage, customer orders with the Bartender.Because it will have to meet the customer directly, and customers have many. If likes to talk with their would be to enjoy work and help sell well. Because some customers time to order will need someone to talk to.And problem solving at the time the customer to abuse with a curse. In case of a customer arrives together many
.The banquet department (The Catering Department) this department will be of service in food and beverage เหมือนกับแผนก food and drink.But the banquet department will prepare and serve people time increments much. Therefore, it is necessary to make the agility
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