Lesson 1: Providing Link Between Kitchen and Service Areas PDF

LESSON 1: PROVIDING LINK BETWEEN KITCHEN AND SERVICE AREAS Report by: Cefred S. Vega 11 – BPP M. FORES Differences between kitchen and service areas What is a kitchen? A kitchen is a room or part of a room used for cooking and food preparation in dwe...

LESSON 1: PROVIDING LINK BETWEEN KITCHEN AND SERVICE AREAS Report by: Cefred S. Vega 11 – BPP M. FORES Differences between kitchen and service areas What is a kitchen? A kitchen is a room or part of a room used for cooking and food preparation in dwelling or in a commercial establishment. What is the service area? The service area is the dining room, or the front area of the restaurant, where food is served to diners. Picture of a Kitchen and Service Area Kitchen Service Area Concept and Principles in Providing a link between Kitchen and Service Areas 1. Layout and Design  Traffic Flow  Accessibility  Visibility Traffic Flow: Design the layout to minimize cross-traffic and ensure a clear path for both kitchen staff and servers. Accessibility: Ensure easy access for both staff and equipment. This includes adequate doorways, clear pathways, and appropriate storage solutions. Visibility: Allow for clear visibility between the kitchen and service areas, facilitating communication and monitoring. 2. Communication and Coordination  Order Accuracy and Speed  Timing and Synchronization Order Accuracy and Speed: Establish efficient methods for taking, processing, fulfilling orders. This includes clearly designed order forms, standard procedures and training on these procedures for staff members. Timing and Synchronization: Synchronize food preparation and service timing to ensure that dishes are delivered at the right time and temperature to the table.  3. Equipment and Technology  Pass-Through Windows  Food Warming Equipment  Delivery System Pass-Through Windows: Use pass-through or hatches to safety and efficiently transfer food from the kitchen to service areas. Food Warming Equipment: Apply warming equipment, such as holding cabinets and warming trays, to maintain food temperatures and quality during transport. Delivery System: Adopt a delivery system to transport food to tables, either on trays, carts, or on specially designed delivery systems.  4. Hygiene and Cleanliness  Food Safety Standards  Hygiene and Cleanliness Food Safety Standards: Maintain tight standards on food safety right from preparation to delivery, handling, temperature control, and hygiene practices. Hygiene and Cleanliness: Kitchen as well as the service area is hygienically maintained. Therefore, there are no opportunities of cross-contamination or having unhygienic environments around.  5. Efficiency and Optimization:  Standardization  Training  Regular Evaluation Standardization: To have uniform food quality, standard recipes must be employed along with proper procedures implementations. Training: Through training must be conducted by imparting knowledge to kitchen as well as service staff in proper procedures, communication, and food safety measures. Regular Evaluation: Continuously evaluate the effectiveness of the connective between the kitchen and service areas and point out areas of improvement. Importance of Communication and Interpersonal skills between and among good food service personnel  1. Order Accuracy and Speed  Clear Communication  Active Listening Clear Communication: There must be a clear communication between the servers and the kitchen staff, so that orders are correctly taken and communicated in due time. Miscommunication would to delays, incorrect dishes, and unhappy customers. Active Listening: Servers should be active listeners to customer demands and dietary needs, ensuring that the information is correctly reflected in the order. This further helps avoid mistakes and assures customers satisfaction.  2. Smooth Operations  Teamwork  Problem Solving Teamwork: Effective communication promotes teamwork as staff will be able to anticipate needs, support each other, and solve challenges together. Problem Solving: Open communication channels will enable staff to identify and solve problems fast, thus avoiding service disruptions and ensuring a smooth dining experience.  3. Customer Experience Enhancement  Professionalism  Handling Customer Complaints Professionalism: Politeness, empathy, and positive communication will create a welcoming and professional atmosphere for customers. It makes them feel valued and ensures a pleasant dining experience. Handling Customer Complaints: Excellent interpersonal skills help employees manage customer complaints or requests in a respectful and empathetic manner, converting a negative situation into a positive one.  4. Positive Work Environment:  Respectful Communication  Team Spirit Respectful Communication: Respectful communication between colleagues leads to a positive and supportive work environment, improving morale and productivity. Team Spirit: Good communication creates a strong team spirit, which motivates employees to work together and achieve common goals, leading to improved performance and customer satisfaction.  5. Adaptability and Flexibility  Handling Unforeseen Situations  Customer-Centric Approach Handling Unforeseen Situations: Communication and interpersonal abilities enable staff to cope up with unforeseen situations or rush hours, last minute changes, special requests thereby ensuring a seamless dining experience. Customer-Centric Approach: Strong communication skills will help one understand the customers’ requirement and preferences, thereby enabling personalized service above expectations. Types of Duties and Responsibilities of Food Service and Personnel  Take food and drinks orders  Food safety and hygiene  Attends to guests’ complains and requests  Resolve complaints and grievances of guests  Collaboration with kitchen staff Types of Duties and Responsibilities of Food Service and Personnel  Take orders from guests if required  Customer Service  Inventory and stock management  Serving Customers  Food and beverage service Types of Duties and Responsibilities of Food Service and Personnel  Accept payments and balance receipts  Ensuring the food quality is maintained  Maintain guest history Precautionary measures and observance of hygiene and sanitation in food and beverage handling. Personal Hygiene:  Wash your hands often  Avoid face touching  Put on clean clothes  Dress wounds  Don’t work if you are sick Wash your hands often: Before, during, and after preparing or serving food, wash your hands with soap and warm running water for 20 seconds. Be sure to get between fingers, under nails, and up your wrists. Avoid face touching: Do not touch your mouth, nose, and eyes when you are preparing food. Put on clean clothes: Put on new clothes and an apron before preparing foods that have raw meat, poultry, or seafood. Dress wounds: Put waterproof bandages over any cuts or abrasions on your hands. Don't work if you are sick: If you are ill, especially with symptoms like vomiting, diarrhea, or fever, do not go to work.  Sanitation: Keep work areas clean  Food storage  Prevention of pest infestation  Equipment Cleaning/Sanitation Keep work areas clean: Keep your work area clean and organized. This will involve wiping down spills, sweeping floors, and emptying trash cans regularly. Food storage: Food should be stored in an airtight container or wrapped securely to prevent contamination. Prevention of pest infestation: Exclude rodents, insects, birds, etc., from entry into your food storage and preparation places. Equipment Cleaning/Sanitation: Clean and sanitize all equipment regularly, whether it be refrigerators, ovens, or even dishwashers.