INTER-GLOBAL COLLEGE FOUNDATION INC.

HPC03 - Fundamentals in Food Service Operation

Lucena City

DEPARTMENT OF HOSPITALITY MANAGEMENT Performance Task # 7- SEQUENCE OF THE SERVICE

VISION
Year/Section - 1ST OF 2024 /BSHM II
IGCFI aspires to be a global education leader by promoting
excellence, innovation, and international collaboration, empowering
diverse students to create a sustainable future.
MISSION
Subject Instructor: Chiamen S. Ricardo
IGCFI will deliver industry-driven education cultivating a diverse
community of empowered professionals ready to make a
measurable global difference.

SEQUENCE OF THE SERVICE

Objective:
Students will be able to identify and describe the sequence of restaurant service and its significance in providing
excellent customer service.
Assessment:
Students will complete a group project where they will create a flowchart illustrating the entire sequence of restaurant
service, including key roles and responsibilities at each stage. They will present their flowchart to the class and explain
each step.
Key Points:
The sequence of restaurant service typically includes: greeting the customer, taking the order, serving the food, and
processing payment.
Each role in the sequence (e.g., host, server, kitchen staff) has specific responsibilities that contribute to the overall
dining experience.
The importance of communication between staff members at each stage to ensure a smooth service experience.
How timing and efficiency in service can impact customer satisfaction and restaurant reputation.
Common pitfalls in the sequence of service and strategies to avoid them.
Opening:
Begin with a brief video clip showcasing a busy restaurant service.
Pose the question: "What do you think makes a restaurant visit enjoyable or frustrating?"
Facilitate a brief discussion where students share their experiences as customers in restaurants.

Welcome, Greeting & Seating

The first and most important step when it comes to the sequence of service, of course, is a warm smile, a friendly
greeting, and eye contact. Those are the most important gestures that u need to implement on the arrival of your guests.
These 3 simple steps make guests feel welcome at your restaurant. Regardless of where we work, we need to make a
positive first impression. Warmly greeting the guests is the key to building trust and making them feel comfortable.
Follow the steps below:
– Make eye contact
– Greet and smile and warmly welcome your guest
– Confirm their reservation details
– Escort and sit the guest at their table
– Help to sit the ladies first and unfold the napkins
– Inform the section holder of any guest preferences or other important information

Keep in mind to be confident, and check your buddy’s language and your tone of voice. Check the full SOP for
welcoming and seating the guests.
2. Water Service
Offering guest water after they have been seated at their table is important to make a good impression and generate
additional revenue. By offering them water or refilling their glass before they ask you are anticipating their needs and
showing them that you care. Follow the steps below for the water service:
– Guest should be offered water within 60 seconds of being seated
– Pose, ask them if they prefer still or sparkling water by presenting a still bottle
– Present it as a bottle of wine by showing the label and mentioning the name
– Open the bottle and pour to the guests
– Pour children first if there are, ladies second, and gents third
– Always serve from the right side of the guest
– Proactively, ensure your guest’s glasses are never empty and you are always refilling them
3. Presenting Menu
After the water has been served it’s the time for the menu. Before you present the menu or the wine list make sure you
have identified who is the host of the table as he is the decision maker. Also, make sure before you present the menu is
in good condition and clean. You need to be fully knowledgeable about all the menu items so you can be able to answer
any guest question and being able to make recommendations. Follow the steps below to present the menu & wine list:
– Make sure the menu is neat and clean
– Present the menu according to your restaurant’s standards
– Inform the guest of any specials your restaurant has
– Offer something from the drinks menu till they are ready for their food order
– Give them some time till they are ready and let them know if they have any questions
– Check on them from time to time till they are ready to order
– Make wine recommendations pairing with their food order (mainly after the food order)
4. Aperitif And Beverages Service
An exceptional meal needs an exceptional start. An aperitif means “To open” which opens the meal and sets the tone
for the entire dining experience. Follow the steps below for this process:
– Present the beverages menu
– Suggest if the guest wants to start with an aperitif (Champagne, Aperol, Beer, Wine, etc…)
– Serve the beverages within 3 minutes of ordering
– Always carry the drinks over a serving tray and never hold drinks/glasses in your hand.

5. Taking The Food Order

Remember that you are the messenger between the kitchen and the guest and you are the face of the meal even
though the chef cooked it. You always need to make sure you have taken the order correctly and always keep with you
notepad (captain order). Follow the steps below to take correctly a food order:
– Be informed of all the specials of the day and not available items
– Make recommendations
– Listen carefully and write down all the orders
– Make sure you ask the guest for any dietary or allergens they might have
– Confirm the orders if they want course by course or all the dishes at the same time
– Repeat the order and confirm it once more with them
– Thank them for their order and collect all the menus
6. Wine Service
Another very important step to the sequence of service is wine service because when a perfect wine is paired with a
meal, the good experience can become a truly memorable one. Before we go to the steps of the wine service you need
to have a basic understanding of the wine list your restaurant has, the taste of aroma, and other details. U need to know
the pairing and combinations and if you haven’t tried u can’t make this step. Also make sure u have the right tool to
open the wine bottle, how to open it, present and pour it to the guests on the same steps as the water.
– Present, while holding it begin to pronounce the producer of the wine, vintage & grape, and the wine name. The label
should always face the guest
– Open it in front of them while holding it as quietly as possible, and holding a napkin in your hand
– Let the host taste the wine
– Ask for approval
– Pour for all the guests in the same quantity and always from the right side of the guests
– Use your napkin to wipe away any drips from the bottle while pouring to avoid spills
– Keep the cork removed from the bottle and let the bottle “breathe” on the table
– Always refill once their glass is about to finish
– Upsell by recommending one more bottle once the first one is finished
7. The Meal
While service can make or break a guest’s experience, the food is why the guests are there that’s why is so important to
serve the meal correctly. Let’s have a look at 4 basic steps to follow during the meal:
– Keep the table tidy. Clear and clean from time to time and keep in mind if you have more than one guest do not
remove a guest plate if the others are still eating unless you have a group of guests.
– Mise en place – stemware, silverware, condiments, and all the other items guests need for their meal should be on
their table before the guest needs it.
– Check back after each course is delivered to the guest table without interrupting them
– Control the flow of service. Ensure courses are going to the guest table at a speed that makes them feel relaxed and
without being rushed. Keep communicating with the kitchen and inform them what and when they need to start
preparing.
8. Dessert
Is almost the last step of sequence of service so make sure it leaves a lasting impression. Let’s have a look into this
step:
– Clear and crumble the table before serving the desserts. Never use your hand, use a napkin and a plate to clear from
the table and remove unnecessary condiments such as salt & pepper
– Deliver desserts silverware & stemware
– Suggest dessert-time beverages such as digestive drinks (sweet wine, port)
– Serve the desserts and beverages
9. Digestif And After Dinner Beverages
A digestif is an alcoholic beverage served after a meal to aid with digestion. Digestif drinks such as bitter or sweet
liquors, aged or distilled liquors such as whiskey, brandy, and rum. There are no such rules about which digestif should
be served after which meal but you can be creative and make suggestions based on the guest’s preferences or yours
10. Coffee And Tea
Coffee and tea are some of the most popular beverages in the world, and drinking those at the end of a meal can aid
digestors. The best time to recommend coffee and tea to your guests is the time you are taking the dessert order as
some guests prefer to enjoy their coffee and tea with the desserts. Anyhow, is your job to guide them into making
decisions through all the stages of the meal which will leave them with the favorable impression of being cared for.
Follow these 3 steps for serving coffee and tea:
– Ensure the guests have on their table all the necessary condiments such as milk, sugar, and sweetener.
– Serve their beverages on their right-hand side, with the teaspoon and handle directed into the 4 the clock time
position.
– Continue your water service throughout the meal, while engaging with the guests
11. Check And Farewell
The way you handle the last elements of your guest’s time with you can make or break their experience. Delivering the
check and saying farewell are the final steps in any service. If you don’t pay attention to this step, you risk undoing all
the good work you have already put in. Follow the below to give the check successfully to the guest:
Billing
– Wait for guests to ask for the check, never deliver it without the guest asking for it
– Make sure to double check all the items the guests have consumed are matching with the prices and the total check
– Use a bill folder/check presenter
– Deliver it within 1-3 minutes after guest request
– Give the guest a moment to look into the check and decide how are they going to pay. Don’t stay too far and pay
attention to how they decide to go forward with their payment.
– Collect the bill folder/check presenter and process payment
– If payment is cash, make sure to count and return the change to the guest’s table, and never assume a tip without the
guest confirming it. If payment has been made by card, make sure you make it on the guest table and double-check the
numbers on the screen.

Bidding goodbye
– Thank them for coming to your restaurant by using their name or any other information you learned about them. Invite
them back for any other special occasion they might enjoy.
End services assistance
Guided Practice:
Divide students into small groups and provide them with a scenario of a restaurant service experience.
Ask each group to identify the steps involved and the roles responsible at each stage.
Scaffold questioning: Start with "What is the first step in the sequence?" and build up to "How does effective
communication between roles enhance the service?"
Monitor each group by circulating around the classroom, providing feedback and guidance as needed.
Homework:
Students will write a reflection on a recent dining experience, analyzing the sequence of service they observed and
suggesting improvements based on what they learned in class.

INTER-GLOBAL COLLEGE FOUNDATION INC.

HPC03 - Fundamentals in Food Service Operation
Lucena City

DEPARTMENT OF HOSPITALITY MANAGEMENT Performance Task # 7- SEQUENCE OF THE SERVICE

VISION
Year/Section - 1ST OF 2024 /BSHM II
IGCFI aspires to be a global education leader by promoting
excellence, innovation, and international collaboration, empowering
diverse students to create a sustainable future.
MISSION
Subject Instructor: Chiamen S. Ricardo
IGCFI will deliver industry-driven education cultivating a diverse
community of empowered professionals ready to make a
measurable global difference.
 Needs Improvement
Criteria Excellent (5) Good (4) Satisfactory (3) Unsatisfactory (1)
(2)

Good preparation, Adequate preparation, Minimal preparation, Poor preparation,

Thorough preparation,
showing solid with basic showing limited showing little
Preparation demonstrating deep
understanding of the understanding of the understanding of the understanding of the
understanding of the role.
role. role. role. role.

Performance lacks
Engaging and convincing Satisfactory Weak performance that
Strong performance that engagement and is
Performance performance that performance that meets fails to engage the
is mostly engaging. somewhat
captivates the audience. basic expectations. audience.
unconvincing.

Highly creative approach Creative elements Some creative Limited creativity,

Little to no creativity
Creativity that enhances the role present that contribute elements, but lacks mostly relying on
evident.
play. to the role play. originality. clichés.

Excellent teamwork, all Good teamwork, most Some teamwork, but Limited teamwork, with Poor teamwork, little
Collaboration members contribute members contribute contributions are few members collaboration among
meaningfully. well. uneven. contributing. members.

Exceptional Basic understanding of

Good understanding of Limited understanding Minimal understanding of
Understanding understanding of the the topic, able to
the topic, able to answer of the topic, struggles to the topic, unable to
of Topic topic, able to answer answer some
most questions. answer questions. answer questions.
questions thoroughly. questions.

Actively sought and Considered feedback Minimal consideration

Feedback Limited application of Ignored feedback
applied feedback for and made some of feedback, little
Application feedback. completely.
improvement. improvements. improvement.