Podcast
Questions and Answers
It is important for the kitchen and dining area to coordinate during busy periods.
It is important for the kitchen and dining area to coordinate during busy periods.
True
Orders should only be transmitted verbally to the kitchen to ensure quality service.
Orders should only be transmitted verbally to the kitchen to ensure quality service.
False
Waiters need to ensure that kitchen staff understand any 'shorthand' or abbreviations used on order slips.
Waiters need to ensure that kitchen staff understand any 'shorthand' or abbreviations used on order slips.
True
Some establishments use preprinted forms for taking and placing food orders.
Some establishments use preprinted forms for taking and placing food orders.
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A Food and Beverage Service Attendant must have enough knowledge to use a docket system.
A Food and Beverage Service Attendant must have enough knowledge to use a docket system.
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It is not necessary to advise guests of the specific amount of time needed for food preparation.
It is not necessary to advise guests of the specific amount of time needed for food preparation.
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It is better to transmit food orders to the kitchen verbally to ensure quality service.
It is better to transmit food orders to the kitchen verbally to ensure quality service.
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Waiters should ensure that the kitchen staff is familiar with any 'shorthand' or abbreviations used on order slips.
Waiters should ensure that the kitchen staff is familiar with any 'shorthand' or abbreviations used on order slips.
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Liaising between the kitchen and dining area is only necessary during slow periods.
Liaising between the kitchen and dining area is only necessary during slow periods.
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It is the responsibility of the service food attendant to inform guests about the time required for food preparation.
It is the responsibility of the service food attendant to inform guests about the time required for food preparation.
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Orders can only be taken and placed in one standard form as per establishment procedures.
Orders can only be taken and placed in one standard form as per establishment procedures.
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Food and Beverage Service Attendants need to have enough knowledge on how to use a docket system.
Food and Beverage Service Attendants need to have enough knowledge on how to use a docket system.
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Study Notes
Liaising between Kitchen and Dining Area
- Liaising is defined as establishing a working relationship to cooperate on a matter of mutual concern.
- Coordination between the kitchen and dining area is vital in the food service industry, especially during busy periods.
Importance of Coordination
- Large demand for a certain menu item can cause a longer preparation time.
- It is the duty of the service food attendant to advise guests of the specific amount of time that food will be prepared.
Taking and Placing Food Orders
- Orders may be transmitted to the kitchen verbally, but it is better to do it in writing to ensure quality service.
- Orders should be written legibly to be easily understood by the kitchen staff.
- Waiters should ensure that the kitchen staff is familiar with any shorthand, code, or abbreviation used to note information.
Docket System
- Orders can be taken and placed in various forms, depending on the number of guests and the establishment's standard procedures.
- Some establishments have preprinted forms that simply need to be ticked.
- Waiters may need to use blank dockets, requiring knowledge of how to use a docket system.
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Description
Learn how to effectively establish a working relationship between the kitchen and dining area in the food service industry. Understand the importance of coordination during busy periods to ensure smooth operations.
