Service Documents

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  Understanding Menus

  Click on the Play button to start the video.

  Click to read a summary of the video

  A menu is a list of food and beverages offered and served by a restaurant or other types of food establishments, including hotels, hospitals, schools, and contract food service outlets.

  Several types of menus are offered by hospitality establishments, depending on:

  • the occasion.
  • the customer.
  • the season.
  • the hours of business.

  A la carte menu

  • dishes listed in groups, eg appetisers, main courses, desserts.
  • each dish individually priced.

  Table d'hote or set menu

  • 2 to 4 courses for a set price per person.
  • sometimes alternating serves.

  Function menu

  • specialty menus created for special events, eg wedding reception.
  • host chooses number of dishes.
  • host chooses amount per head they are prepared to spend.
  • often in form of a buffet.

  Buffet menu

  • gives guests a choice of several dishes.
  • dishes may be hot or cold items.
  • dishes may be served on small specialised tables, eg salads, seafood, cakes.
  • normally charged at a fixed price per head.
  • wait staff replenish items on buffet table.

  Degustation menus

  • usually in top restaurants.
  • tasting or sampling of food or drink.
  • small tasting plates for each course.
  • prices fixed per head.
  • price may include alcohol, which is matched to the food served.

  Beverage menu

  • lists drinks available.
  • individually priced drinks.
  • often grouped into wines, bar, cocktail or general drinks.

  Day menu

  • blackboard.
  • spoken by the waiter.

• Show Me!

  Understanding Docket Orders

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  Click to read a summary of the video

  The docket is the principle means of communication between:

  • the waiter.
  • the kitchen.
  • the bar.
  • the cashier.

  The docket needs to be:

  • clear.
  • accurate.
  • concise.
  • legible.

  Abbreviations used should be recognised by all staff.

  Dockets have the following information:

  • table number where guests are seated.
  • number of guests.
  • waitperson's name.
  • meals ordered.
  • time and date order was taken.

  Electronic ordering systems

  • information must be entered accurately.
  • different courses are grouped together.

  Inaccurate orders or problems with reading the order can lead to mistakes in the kitchen.

  This may affect the guest's overall satisfaction with the meal and the establishment.

  Kitchen will look at the order and determine the order in which the meals need to be prepared, and which station in the kitchen is responsible for each dish, eg larder, grill, pastry.

• Show Me!

  Event Running Sheets

  Click on the Play button to start the video.

  Click to read a summary of the video

  A function is the service of food and drink, at a specific time and place, for a special event at a set price.

  Examples of hospitality functions are:

  • social functions: weddings, anniversaries, birthdays.
  • business functions: conferences, meetings, working lunches or dinners.

  A running sheet is a schedule of events at the time of the function. A running sheet may include:

  • when meals will be served.
  • when speeches will be made.
  • anything else that needs to take place at the function.

  The information on running sheets may be:

  • basic directions and procedures.
  • complex arrangements to suit the customer and type of event.

  Running sheets are important so that:

  • kitchen staff know when to prepare and serve food.
  • entertainers know when to set up.
  • 'front of house' can plan when to clear the dining room.

  REMEMBER - Before an event check that every detail on the running sheet is accurate to avoid mistakes.

• Say It

  There are 2 parts in this section.

  1. The Glossary

  The glossary lists the more difficult words related to the topic in alphabetical order. The glossary also gives the meaning for each word.

  2. Look, Cover, Write, Check!

  This activity gives you practice at remembering and writing the words from the glossary.

• The Glossary

• Do It

  When working in the hospitality or tourism industry it is essential that you read information carefully and accurately at all times. The ability to read menus, follow instructions, take orders, write dockets and interpret function sheets is a necessary requirement to work in the industry and be an asset to your employer.

  Jump to Activities

• Do It: Reading and Understanding Menus

  

  

  

  

  A menu is a list of food and beverages offered and served by a restaurant or any other type of food establishment. When presenting the menu to the customer, you must be able to read and understand all of the information. There are several types of menus offered by hospitality establishments, depending on the occasion, the customer, the season and the hours of business.

  Menus are not only available in a restaurant, but in other places that serve food such as, hotels, hospitals, schools and contract food service outlets.

  Click on the images to the right to see more information about the various types of menus.

• Do It: Reading and Understanding Docket Orders

  The docket is the principle means of communication between the waiter, the kitchen, the bar and the cashier. The docket needs to be clear, accurate, concise and legible when presented to the kitchen. This ensures that instructions are followed and correct meals are prepared.

  Inaccurate orders or problems with reading the order can lead to miscommunication and mistakes in the kitchen. This will then affect the guest's overall satisfaction with the meal and the establishment.

• Do It: Reading Information on Event Running Sheets

  A function is the service of food and drink at a specific time and place, for a special event at a set price. Examples of hospitality functions are:
     - Social Functions: Weddings, Anniversaries, Birthdays
     - Business Functions: Conferences, Meetings, Working lunches/dinners

  A running sheet is the schedule of events at the time of the function. The information may include: when meals will be served, when speeches will be made and anything else that needs to take place at the function.

  The information on running sheets can range from basic directions and procedures to complex arrangements depending on the requirements of the customer and the type of event.

  Always check that every detail on the running sheet is accurate to avoid mistakes.

Check It