Hostess Training Outline. Significance. Company Name Here

Size: px
Start display at page:

Download "Hostess Training Outline. Significance. Company Name Here"

Transcription

1 The restaurant hostess is the first employee to interact with arriving guests as they enter the restaurant. It is the job of the hostess to greet arriving guests, welcome them into the establishment and seat them. The guests receive their first impression of the service of the restaurant by their exchange with the hostess. The hostess is a personal representation of the service and overall hospitality of the staff of the restaurant. While guests are waiting to be seated or waiting for take-out orders to be ready, it is the job of the hostess to ensure that the guests are made comfortable and kept informed of the status of their orders or wait times.

2 Learn the floor plan and table layout; remember to mark all tables that have been seated. Review all reservations for your shift, and assign suitable tables for each. Keep note of how many people are in a party, what time they arrived, and what table they are at. Also keep note of who is still seated in each section so that servers do not become overwhelmed when you add a large group to their section. Keep track of each server. Be aware as guests approach the restaurant. Open the door for a guest as they approach, if you are busy with another guest, acknowledge the guest by saying, "I will be right with you," make eye contact, or a simple hand gesture also works.

3 Greet each guest with a smile. Remember, you are the first and last chance for the restaurant to make a good impression, and set them at ease. The greeting should be simple ( hello my name is Sarah how may I help you ). Find out how many people are dining. If there is a wait make sure to record their name on the waitlist. Guests will normally ask for a time frame; provide them with an 'estimated' time. The manager on duty will provide you with the estimated wait times based on the flow of the restaurant.

4 When figuring out where to seat a table when not on a wait, rotate the sections. Distribute the tables evenly amongst the servers. Also keep in mind how many large parties they have or have had. Try not to seat any two parties close together when it is not necessary. When the guest sits down, place a menu for each of them by the place setting, or hand the menu to the guest. Don't just throw menus on the table and leave without saying anything. Provide the name of their server and any daily features or specials that are running at that time.

5 Make sure that there are complete place settings for each guest and that the table is clean. If not, seat them somewhere else and make sure the mess is taken care of. If the guest is not happy with the table you have selected please seat them in another section. Maintain supplies. If we are running low on any forms, highlighters, etc. ask the manager for the supplies you will need. This should be done before the lunch or dinner rush. Be prepared to get some things for guests, water refills, utensils, napkins, etc. If a guest does ask for something else, inform the guest that you will let their server know right away. Help to clear and set tables when necessary. If there are customers waiting for tables, the more hands helping to make that happen, the better.

6 When seating guests who have waited, thank them for their patience. If you're having a bad day, don't let that reflect in your service. Leave all emotions and your ego at home. Be aware of what is going on in the kitchen, in each of your servers' sections, and at the bar. As the shift progresses be aware how your actions impact the servers, bar and kitchen. Do not text. Do not swear. Do not chew gum. Do not groom or apply makeup in front of guests. When your guests leave, thank them sincerely, and genuinely tell them that you would like to see them return. Open the door for them as they leave the building.

Food delivery training 101 The complete training guide for delivery excellence

Food delivery training 101 The complete training guide for delivery excellence Food delivery training 101 The complete training guide for delivery excellence Table of contents Designing your training manual 02 How-to: Taking orders online or by phone 03 Post order submission: Delivering

More information

front of house training manual QUEEN CHARLOTTE LODGE

front of house training manual QUEEN CHARLOTTE LODGE 1 team service ALTHOUGH EACH TEAM MEMBER IS ASSIGNED A SPECIFIC POSITION, HOUSEKEEPERS AND SERVERS ASSIGNED SECTIONS, ALL EMPLOYEES ARE RESPONSIBLE FOR THE EXPERIENCES OF EACH GUEST. AT OUR EXPECTATIONS

More information

Name Period Date Score RESTAURANT SIMULATION EVALUATION

Name Period Date Score RESTAURANT SIMULATION EVALUATION Name Period Date Score RESTAURANT SIMULATION EVALUATION MANAGER/ASSISTANT MANAGER: _ Assisted restaurant personnel as needed. _ Distributed supplies and equipment correctly. _ Returned supplies and equipment

More information

Location Score Trend. Score. Receipt upload % #1 Q: Receipt Upload $8.00 View Photo

Location Score Trend. Score. Receipt upload % #1 Q: Receipt Upload $8.00 View Photo Location Score Trend Evaluation Score 91.0% Visit Rank This shop ranks #6 of 9 shops for this location since 10-01-2015 Last 5 Recent Visits October 27, 2016 91.0% September 22, 2016 85.2% August 08, 2016

More information

Front- and Back-of-the-House. Food and Beverage Industry

Front- and Back-of-the-House. Food and Beverage Industry Front- and Back-of-the-House Food and Beverage Industry Front- and Back-of-the-House Front-of-the-House: area you can see, direct contact with customers, work closely with BOH employees Back-of-the-House:

More information

Comprehensive Restaurant Inspection

Comprehensive Restaurant Inspection Inspection Services Report Comprehensive Restaurant Inspection Sample Restaurant November 4, 2006 Sample restaurant Report November 4, 2006 Staff Performance Summary Job Performance Attitude Anticipates

More information

GUIDE TO U.S CULTURE AND CUSTOMS.

GUIDE TO U.S CULTURE AND CUSTOMS. GUIDE TO U.S CULTURE AND CUSTOMS CONTENTS SOCIAL ETIQUETTE PERSONAL SPACE PUNCTUALITY PUBLIC RESTROOMS CONVERSATION TOPICS 2 3 4 5 6 COMMON TERMS AND PHRASES RESTAURANT ETIQUETTE TIPPING MANNERS FOODS

More information

Activity 1: Where Did She Go Wrong?

Activity 1: Where Did She Go Wrong? Activity 1: Where Did She Go Wrong? Read the following story to the students. Discuss what was done wrong, and what could have been done better. Tegan was a server at a diner in the town she lives in.

More information

Guest Greeter. Guest Greeter Rev. Date: 6/15 1/5 P a g e

Guest Greeter. Guest Greeter Rev. Date: 6/15 1/5 P a g e Guest Greeter In this lesson you will learn how to make a great first impression with guests, as well as the details needed to execute transactions, To-Go procedures and lastly how to properly keep the

More information

EIGHT POINTS OF INTERACTION WITH THE GUEST Give the Guest Royal Treatment!

EIGHT POINTS OF INTERACTION WITH THE GUEST Give the Guest Royal Treatment! CASHIIER STEPS OF SERVIICE Frontt Countter EIGHT POINTS OF INTERACTION WITH THE GUEST Give the Guest Royal Treatment! Smile, make eye contact and greet the guest personally Acceptable Greetings: o Good

More information

Location Score Trend. Score. Receipt upload % #1 Q: Receipt Upload $34.32 View Photo

Location Score Trend. Score. Receipt upload % #1 Q: Receipt Upload $34.32 View Photo Location Score Trend Evaluation Score 100.0% Visit Rank This shop ranks #2 of 4 shops for this location since 10-01-2015 Last 4 Recent Visits October 28, 2016 100.0% October 07, 2016 100.0% July 17, 2016

More information

Integrating Point of Sale Technology with Guest Management Insights

Integrating Point of Sale Technology with Guest Management Insights 21 ST CENTURY RESTAURANT IMPROVEMENT Integrating Point of Sale Technology with Guest Management Insights Café Strudel owner shares success story highlighting POS and Guest Manager products from CAKE. Trip

More information

ProStart Level 1 Chapter 10 Serving Your Guest 1 point per question unless noted otherwise Points possible 132

ProStart Level 1 Chapter 10 Serving Your Guest 1 point per question unless noted otherwise Points possible 132 ProStart Level 1 Chapter 10 Serving Your Guest Name Due date 1 point per question unless noted otherwise Points possible 132 You are expected to COMPLETE ALL WRITTEN CHAPTER ASSIGNMENTS ON TIME. You may

More information

Stocking the Buffet. Buffet Set Up: Always place buffet products according to the current Buffet Setup, shown below. GUEST FLOW. Choice C/D.

Stocking the Buffet. Buffet Set Up: Always place buffet products according to the current Buffet Setup, shown below. GUEST FLOW. Choice C/D. At the Stock Position you get to make people s day as they come through the buffet. Treat them with the utmost courtesy and show your enthusiasm to serve them! Here you will get to show off your personality.

More information

Front of the House Food Safety Julie Halfpop, RDN, LD Martin Bros. Distributing, Inc.

Front of the House Food Safety Julie Halfpop, RDN, LD Martin Bros. Distributing, Inc. Front of the House Food Safety Julie Halfpop, RDN, LD Martin Bros. Distributing, Inc. Front of the House Citations Staff scraped food off plate with thumb Dietary staff touched food and non-food items

More information

TURNING A MEAL INTO AN EXPERIENCE 2018 RESTAURANT INDUSTRY REPORT

TURNING A MEAL INTO AN EXPERIENCE 2018 RESTAURANT INDUSTRY REPORT TURNING A MEAL INTO AN EXPERIENCE 2018 RESTAURANT INDUSTRY REPORT FOREWORD Joel Montaniel CEO of SevenRooms In recent years, Americans have experienced a major shift in priorities when it comes to what

More information

Copyright 2009 Club Resources International

Copyright 2009 Club Resources International Copyright 2009 Club Resources International For internal use only at the purchasing club or organization. Materials purchased from the Club Resources International website are for the exclusive use of

More information

DINING ETIQUETTE. UCR Career Center

DINING ETIQUETTE. UCR Career Center DINING ETIQUETTE UCR Career Center WHAT DOES DINING ETIQUETTE MEAN TO YOU? WHY LEARN PROPER DINING ETIQUETTE A set of rules that govern the expectations of social and dining behavior in a workplace, group

More information

// HOST TEAM MANUAL //

// HOST TEAM MANUAL // // HOST TEAM MANUAL // Last update: Friday 04 May 2012 HOST TEAM VISION 01 QUICK REFERENCE 02 HOST TEAM LEADER 03/04 GREETING TEAM 05 USHER TEAM 06/07 COFFEE & TEA SERVER 08/09 COFFEE SHOP RUNNER 10 GUEST

More information

LIVE WHAT YOU LOVE LIKE US!

LIVE WHAT YOU LOVE LIKE US! BRAND PRESENTATION LIVE WHAT YOU LOVE JUST LIKE US! HOW IT STARTED In 2000, as two students of the Prague University of Economics we traveled to the United States to gain real life experience. We worked

More information

Training Manual. Silver Service

Training Manual. Silver Service Training Manual Silver Service Contents Trainee Information 3 Certificate of Completion 4 Introduction 5 Be Organised 6 Prior to Service 7 Exceeding Customer s Expectations 8 Using Service Cutlery 9 Silver

More information

McDonald's ExpertFIELD FORCE TM Test Guide

McDonald's ExpertFIELD FORCE TM Test Guide McDonald's ExpertFIELD FORCE TM Test Guide 1. By answering this question Yes, I am stating that neither I, nor anyone I know (including, but not limited to, any family members, spouse or fiancé, business

More information

Buy The Complete Version of This Book at Booklocker.com:

Buy The Complete Version of This Book at Booklocker.com: Waiter, Waitress, Busser and Hostess Training Manual. EATiQuette's The Main Course on Table Service Buy The Complete Version of This Book at Booklocker.com: http://www.booklocker.com/p/books/503.html?s=pdf

More information

ROLE PLAYS Scene Setters and Checklists

ROLE PLAYS Scene Setters and Checklists ROLE PLAYS Scene Setters and Checklists Greeting At The Door Role Play Greet the guest Check the number of guests in their party Smoking or non-smoking Taking charge Walking Seating Handing over menus

More information

Contents. Objective. Summary

Contents. Objective. Summary Bar Remodel Contents Existing Layout Diagram New Layout Diagram Discussion Increase Workflow Efficiency Elevate Guest Perception of Service Increase Sales Diagrams Objective Make profitable adjustments

More information

UNIT 1: THE DINING ROOM

UNIT 1: THE DINING ROOM UNIT 1: THE DINING ROOM hat09 Unit 1: An overview of the Dining Room Organization and Staff Unit 1: Part 1 3 Foodservices Segment Commercial Operations Non-Commercial Operations Restaurants Self-Operated

More information

2014 The International School of Protocol DINING ETIQUETTE

2014 The International School of Protocol   DINING ETIQUETTE DINING ETIQUETTE Fo r w a r d In this course, Teaching Etiquette to Adults and Business Professionals, The International School of Protocol has provided information about etiquette that is based upon codes

More information

Server/Bar Training Manual. Server TRAINING MANUAL (VERSION )

Server/Bar Training Manual. Server TRAINING MANUAL (VERSION ) Server/Bar Training Manual Server TRAINING MANUAL (VERSION 092613) Lang Restaurant Group 1 6/2/2013 Table of Contents INTRODUCTION...3 SERVER FUNCTIONS AND RESPONSIBILITIES...4 GENERAL GUIDELINES AND RESPONSIBILITIES...

More information

KITCHEN LAYOUT & DESIGN

KITCHEN LAYOUT & DESIGN KITCHEN LAYOUT & DESIGN It is important to ensure that the cooking space is designed scientifically to achieve maximum productivity and to attain this objective the kitchen, where the all important food

More information

Administration Table of Contents

Administration Table of Contents Table of Contents Administration Table of Contents DAILY TASKS... 1 Manager s Opening Checklist... 1 Mid-Day Management Activities... 3 Manager s Closing Checklist... 3 WEEKLY TASKS... 5 Monday Morning

More information

ALHA CONCESSION STAND GUIDE BOOK

ALHA CONCESSION STAND GUIDE BOOK Bob Furland Albert Lea City Arena Manager Phone: 507-377-4374 ALHA CONCESSION STAND GUIDE BOOK Address: Albert Lea Hockey Association P.O. Box 662 Albert Lea, MN 56007 Date: November 2015 The content of

More information

100.0% PUB PARTNERS QUARTER 2 RESULTS (2946) Bridgewater Arms - Darlington. No change from last round

100.0% PUB PARTNERS QUARTER 2 RESULTS (2946) Bridgewater Arms - Darlington. No change from last round PUB PARTNERS QUARTER 2 RESULTS (2946) Bridgewater Arms - Darlington Job ID: 2272360 Job Date: 09/11/10 Job Time: 18:15 -> 20:35 Spent: 74.65 Receipt: 000000#4048 This Visit - The Detail Points Out of Category

More information

Activity plan and risk assessment. Breadmaking

Activity plan and risk assessment. Breadmaking Activity plan and risk assessment Breadmaking Session length: 165 minutes (2h45) Instructor/participants ratio: 1 /12 (note: two groups should never be put together) Session aim: To introduce children

More information

The Christmas season is here once again, it is the season of love and sharing. It s also the season for dining, be it in staff parties or at home.

The Christmas season is here once again, it is the season of love and sharing. It s also the season for dining, be it in staff parties or at home. The Christmas season is here once again, it is the season of love and sharing. It s also the season for dining, be it in staff parties or at home. As members of the Rotaract Club of Grenada, it is of vital

More information

Marks The Spot. Raving Fans!

Marks The Spot. Raving Fans! ! Raving Fans! Last night 8/21/12 myself and 4 friends ate at your restaurant located in Ft Lauderdale. The service we received was impeccable. Griffin was our server in the bar area. He levels of customer

More information

TEST PROJECT. Server Side B. Submitted by: WorldSkills International Manuel Schaffner CH. Competition Time: 3 hours. Assessment Browser: Google Chrome

TEST PROJECT. Server Side B. Submitted by: WorldSkills International Manuel Schaffner CH. Competition Time: 3 hours. Assessment Browser: Google Chrome TEST PROJECT Server Side B Submitted by: WorldSkills International Manuel Schaffner CH Competition Time: 3 hours Assessment Browser: Google Chrome WSC2015_TP17_ServerSide_B_EN INTRODUCTION WorldSkills

More information

Biscuits Station Quiz

Biscuits Station Quiz Biscuits Station Quiz 1. What is the proper oven temperature for baking biscuits? 2. Which is the proper way to flour the biscuit table? 3. What is the proper biscuit placement? 4. What is the hold time

More information

Open Door Checklist. **Please print and read this completely BEFORE doing anything**

Open Door Checklist. **Please print and read this completely BEFORE doing anything** Open Door Checklist **Please print and read this completely BEFORE doing anything** Pre-Meal Planning: Have your house group watch the 4th Avenue Release video at Revolution website Plan on feeding 150-160

More information

Preventing Cross-Contamination

Preventing Cross-Contamination Preventing Cross-Contamination After completing this chapter, you will be able to identify: Food that may have been contaminated during receiving How to prevent cross-contamination when storing, prepping,

More information

Sample Report. Prepared for

Sample Report. Prepared for Prepared for Red Lounge Thursday, February 5, 2009 Information Reservationist Bartender Host 1 Host 2 Manager Server N/A Chris M 6 2, no name tag, short brown hair Cassandra Arrival Time Departure Time

More information

Table of Contents. Toast Inc. 2

Table of Contents. Toast Inc. 2 Quick Setup Guide Table of Contents About This Guide... 3 Step 1 Marketing Setup... 3 Configure Marketing à Restaurant Info... 3 Configure Marketing à Hours / Schedule... 4 Configure Marketing à Receipt

More information

JBL Resorts. Joe Bolton, Ku ulei Belveal, Brynn Alcain

JBL Resorts. Joe Bolton, Ku ulei Belveal, Brynn Alcain JBL Resorts Joe Bolton, Ku ulei Belveal, Brynn Alcain S Video #1 S Your Thoughts What did you think about the service in those interactions? Video #2 S Your Thoughts What did you think about the service

More information

Business Entertaining & Dining

Business Entertaining & Dining Business Entertaining & Dining Connie Ghuman Taking Your Seat and Napkins To seat yourself: approach the right side of the chair and enter it from your left side. When the meal is over, push your chair

More information

GUEST SERVICES Volunteer Handbook

GUEST SERVICES Volunteer Handbook GUEST SERVICES Volunteer Handbook 703 South Greenville Avenue Allen, Texas 75002 972-727-2359 www.greenvilleoaks.org Guest Services Mission and Vision Our mission is to love God, love people and serve

More information

PATH Cooks Los Angeles

PATH Cooks Los Angeles PATH Cooks Los Angeles PATH Cooks is a volunteer program providing home-cooked meals to the residents living in PATH s interim housing facilities. Each year, PATH spends more than $200,000 on food for

More information

Presentation Notes Setting the Tone: Table Setting, Dining, and Service

Presentation Notes Setting the Tone: Table Setting, Dining, and Service Slide 1 Table Setting, Dining, and Service Slide 2 Copyright Texas Education Agency, 2011. These Materials are copyrighted and trademarked as the property of the Texas Education Agency (TEA) and may not

More information

Name: Monitor Comprehension. The Big Interview

Name: Monitor Comprehension. The Big Interview DAY 1 READ THE PASSAGE Think about what is happening in this scene. The Big Interview Charles sat in the cafeteria with five other students, waiting for Ms. Swanson to interview all of them. Ms. Swanson,

More information

Let Go of Unrealistic Expectations

Let Go of Unrealistic Expectations I love Thanksgiving. It s my favorite holiday! It s all about family, and gratitude, and food how can you go wrong? I wanted to share a little Thanksgiving love with you today by sharing some ways to give

More information

confidence for front line staff Key Skills for the WSET Level 1 Certificate Key Skills in Wines and Spirits ISSUE FIVE JULY 2005

confidence for front line staff Key Skills for the WSET Level 1 Certificate Key Skills in Wines and Spirits   ISSUE FIVE JULY 2005 confidence for front line staff s for the s WSET Level 1 Certificate in Wines and Spirits ISSUE FIVE JULY 2005 www.wset.co.uk NVQ Tracking: Catering and Hospitality 1 CATERING AND HOSPITALITY UNIT 1FDS5

More information

HOSTESS TRAINING Volume 2 January 2018

HOSTESS TRAINING Volume 2 January 2018 HOSTESS TRAINING Volume 2 January 2018 1 TABLE OF CONTENTS PURPOSE... 2 JOB DESCRIPTION HOSTESS... 3 TRAINING... 4 PRONOUNCING OUR NAME... 4 KNOWING OUR PRODUCT... 4 PRICING... 5 OVERALL CONCEPT OF OUR

More information

TEA INTERACTION DESIGN

TEA INTERACTION DESIGN TEA INTERACTION DESIGN 茶 Table of Contents INTRODUCTION COLLECTIONS RESEARCH 1 2 5 SCREENING SURVEY FIELD WORK I LITERATURE REVIEW OBJECT STUDY FIELD WORK II Concepts 11 INTRODUCTION The design problem

More information

Responsibilities I choose what to cook every day. I personally cook the main dishes in the kitchen. I check on the dishes in our

Responsibilities I choose what to cook every day. I personally cook the main dishes in the kitchen. I check on the dishes in our 1) Story Summary The main chef in a café of a corporate office wants to serve its customers faster. Storyline The main chef wants to monitor their café during lunch hours. Sometimes the café gets very

More information

Morning Matters Server Workbook

Morning Matters Server Workbook Morning Matters Server Workbook Guests are on the road, away from the comforts and familiarity of home. Your number 1 job is to create a great breakfast experience where they can relax, be themselves and

More information

NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4961 COURSE TITLE: CONTEMPORARY CUISINE

NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4961 COURSE TITLE: CONTEMPORARY CUISINE NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4961 COURSE TITLE: CONTEMPORARY CUISINE CLASS HOURS: 1.5 LAB HOURS: 4.5 CREDITS: 3 1. COURSE

More information

Bringing Consumer Confidence and Loyalty to Your Establishment

Bringing Consumer Confidence and Loyalty to Your Establishment Gluten-Free Restaurant Awareness Program A Program of the Gluten Intolerance Group of North America Bringing Consumer Confidence and Loyalty to Your Establishment www.glutenfreerestaurants.org GFRAP@gluten.net

More information

Five Star Training - Restaurant Manuals and Policies Five Star Training. Restaurant Manuals and Policies

Five Star Training - Restaurant Manuals and Policies   Five Star Training. Restaurant Manuals and Policies Five Star Training Restaurant Manuals and Policies Bartender Manual Sample Pages 1 Summary of Tasks Performed As a Xyz Bartender, you will have day-to-day interaction with our Guests. Sharing your people

More information

PART I HAWAII HEALTH SYSTEMS CORPORATION STATE OF HAWAII Class Specifications for the Classes:

PART I HAWAII HEALTH SYSTEMS CORPORATION STATE OF HAWAII Class Specifications for the Classes: PART I HAWAII HEALTH SYSTEMS CORPORATION 9.550 STATE OF HAWAII 9.555 9.560 9.565 Class Specifications for the Classes: COOK I - IV BC-05; BC-08, WS-08, F-108 BU:01; BU:02 COOK I 9.550 Assists in cooking

More information

COUNTY DETENTION COOK (Job Description)

COUNTY DETENTION COOK (Job Description) COUNTY DETENTION COOK (Job Description) Class specifications are intended to present a descriptive list of the range of duties performed by employees in the class. Specifications are not intended to reflect

More information

CECC Employee Manual. Kara Gribskov Columbia Edgewater Country Club 4/30/2008

CECC Employee Manual. Kara Gribskov Columbia Edgewater Country Club 4/30/2008 2008 CECC Employee Manual Kara Gribskov Columbia Edgewater Country Club 4/30/2008 Columbia Edgewater Country Club 2220 NE Marine Drive Portland, Oregon 97211 www.cecc.com 503-285-3676 Attention Employees:

More information

The Ultimate Checklist to Maintain Hygiene Standards in Restaurants

The Ultimate Checklist to Maintain Hygiene Standards in Restaurants 1 WORKSHOP1 : HYGIENE STANDARDS IN RESTAURANTS MISSION : WRITE A DIALOGUE TO RECALL HYGIENE STANDARDS IN RESTAURANTS https://www.posist.com/restaurant-times/restro-gyaan/the-ultimate-checklist-to-maintain-hygienestandards-in-restaurants.html

More information

VIP EXPERIENCES 13 JANUARY 26 FEBRUARY 2017

VIP EXPERIENCES 13 JANUARY 26 FEBRUARY 2017 VIP EXPERIENCES 13 JANUARY 26 FEBRUARY 2017 Immerse yourself in the enchanting world of Amaluna with a VIP hospitality experience at the world-famous Royal Albert Hall Due to overwhelming demand Cirque

More information

Using Data to Transform the Fast-Casual Customer Experience

Using Data to Transform the Fast-Casual Customer Experience White Paper Using Data to Transform the Fast-Casual Customer Experience Long Range Systems, LLC 800.437.4996 INTRODUCTION Fast casuals need new ways to keep up with the growing demand. Today, consumers

More information

HOST/ESS MANUAL APRIL 2018

HOST/ESS MANUAL APRIL 2018 HOST/ESS MANUAL APRIL 2018 HOST TRAINING OVERVIEW ORIENTATION CLASSROOM DAY 1 HOST SHIFT DAY 2 HOST SHIFT DAY 3 HOST SHIFT SCHEDULE REQUESTS NEW HIRE PAPERWORK EMPLOYEE HANDBOOK UNIFORM CHECK TOUR MANUAL

More information

SERVICE STANDARDS. 2006, Educational Institute

SERVICE STANDARDS. 2006, Educational Institute BEVERAGE SERVICE STANDARDS Army Catering & Club Operations Table of Contents 1. Customer Service 2. Type of Bar Service 3. Setting Up the Bar 4. Bar Equipment 5. Bar Sanitation 6. Breakage and Spoilage

More information

EMPLOYEE PROFILE Josh White

EMPLOYEE PROFILE Josh White Position: Head Chef Years Employed: 5 Annual Salary: $40,000 Age: 33 Josh White Employee Strengths: Josh is an excellent chef who is very professional and dedicated to his work. Many customers rave over

More information

Preparing & Holding Cold Foods Review

Preparing & Holding Cold Foods Review Preparing & Holding Cold Foods Review Time-Temperature Control 1. Whether storing or serving cold foods, it is important to always keep a close eye on the food s internal temperature. Just like hot foods,

More information

SINGLE MATCHDAY HOSPITALITY

SINGLE MATCHDAY HOSPITALITY SINGLE MATCHDAY HOSPITALITY at Villa Park, 2016/17 Prices from 85 +VAT per person Welcome to Villa Park Aston Villa Football Club offers a wide range of matchday hospitality packages which epitomise the

More information

BBC LEARNING ENGLISH 6 Minute English The story behind coffee

BBC LEARNING ENGLISH 6 Minute English The story behind coffee BBC LEARNING ENGLISH 6 Minute English The story behind coffee NB: This is not a word-for-word transcript Hello, I'm. Welcome to 6 Minute English. With me today is. Hello,. Hello! In this programme we're

More information

COFFEE SHAKE IMPLEMENTATION GUIDE - PAKISTAN

COFFEE SHAKE IMPLEMENTATION GUIDE - PAKISTAN COFFEE SHAKE IMPLEMENTATION GUIDE - PAKISTAN Start Sell Date: Target Start Sell: 2013 Check with your Marketing Manager for your start sell date. Key Contacts: Operations Ramez Guirguis ramezrg@yahoo.com

More information

Searching for a refreshing location for your next corporate meeting, gala dinner or a one-off social event or incentive?

Searching for a refreshing location for your next corporate meeting, gala dinner or a one-off social event or incentive? Searching for a refreshing location for your next corporate meeting, gala dinner or a one-off social event or incentive? MAKING YOU FEEL RIGHT AT HOME For private and corporate entertaining to high level

More information

Pete s Burger Palace Activity Packet

Pete s Burger Palace Activity Packet Pete s Burger Palace Activity Packet Ponder This Problem at Pete s! Pete s Burger Palace is a local, independently owned fast food restaurant near the local high school in Pleasantville, USA. Five years

More information

December 18, Melting Pot Fondue Restaurant offers diners a truly unique, fun, tasty and interactive dining experience

December 18, Melting Pot Fondue Restaurant offers diners a truly unique, fun, tasty and interactive dining experience December 18, 2014 Melting Pot Fondue Restaurant offers diners a truly unique, fun, tasty and interactive dining experience Restaurants at every level, from fine-dining and fast-casualto self-service and

More information

2019 Masters Experience

2019 Masters Experience 2019 Masters Experience A p r i l 1 1 th - 1 4 th, 2 0 1 9 Augusta, GA Presented By: EXPERIENCE THE MASTERS IN A WAY FEW EVER WILL The Masters Tournament is known for its legendary history and status as

More information

The Impact of the BPR on the Automotive Supply Chain

The Impact of the BPR on the Automotive Supply Chain The Impact of the BPR on the Automotive Supply Chain CLEPA MATERIALS REGULATIONS EVENT STUTTGART Dr. Melanie Jopp Regulatory Engineer Opel Automobile GmbH 19 April 2018 10 May 2017 AGENDA 1. Impact on

More information

Setting Tables with Service and Style

Setting Tables with Service and Style Slide 1 Setting Tables with Service and Style Page1 Slide 2 Copyright Copyright Texas Education Agency, 2012. These Materials are copyrighted and trademarked as the property of the Texas Education Agency

More information

1. Determine your location Suggested Locations That Fit Profile (service/mission oriented, family friendly, has facilities and support)

1. Determine your location Suggested Locations That Fit Profile (service/mission oriented, family friendly, has facilities and support) 1. Determine your location Suggested Locations That Fit Profile (service/mission oriented, family friendly, has facilities and support) Contact local facilities to see if they would be willing to donate

More information

Chapter 7. Guest Communication. Introduction. Chapter 7 Learning Objectives

Chapter 7. Guest Communication. Introduction. Chapter 7 Learning Objectives Chapter 7 Guest Communication Introduction Exceptional guest service can be described as exceeding guest expectations in a professional, friendly, competent, and timely manner. To do an effective job,

More information

Snack - Table Decorations & General Instructions

Snack - Table Decorations & General Instructions Snack - Table Decorations & General Instructions Thursday Get men from kitchen to fill a large (white) ice chest with ice and put it on the side of the building where you will be putting ice on drinks.

More information

Table of Contents Opening Duties Stocking the Equipment Turning on the Equipment Stocking the Food Preparation

Table of Contents Opening Duties Stocking the Equipment Turning on the Equipment Stocking the Food Preparation Table of Contents 1.Opening Duties Stocking the Equipment Turning on the Equipment Stocking the Food Preparation Brewing the Coffee, Hold Times & Waste 2.Hourly Duties Duties Explained Checklist 3.Closing

More information

Coffee Fest sponsorship opportunities have been designed with your goals in mind.

Coffee Fest sponsorship opportunities have been designed with your goals in mind. Coffee Fest sponsorship opportunities have been designed with your goals in mind. Coffee Fest offers sponsorship opportunities at many price points targeted to help you build brand awareness, increase

More information

Crew Workbook Grill Area 1

Crew Workbook Grill Area 1 Crew Workbook Grill Area 1 2 2011 American Dairy Queen Corporation, Minneapolis, MN DQ, Dairy Queen, DQ Grill & Chill, Dairy Queen/Brazier, ellipse design, Dilly Bar, StarKiss, Homestyle, FlameThrower,

More information

Indooroopilly SHS ISHS School Based Traineeship Newsletter Pathways Information

Indooroopilly SHS ISHS School Based Traineeship Newsletter Pathways Information Only Year 10 and Year 11 students are eligible to apply unless otherwise specified Certificate III in Hospitality Traineeship Position Description Days Available How to Apply Note No. 5 Café Fortitude

More information

HOSPITALITY PACKAGES 2017 WELLINGTON RACES. wellingtonracing.co.nz

HOSPITALITY PACKAGES 2017 WELLINGTON RACES. wellingtonracing.co.nz HOSPITALITY PACKAGES 2017 WELLINGTON RACES wellingtonracing.co.nz HOSPITALITY PACKAGES 2017 WELLINGTON RACES General Information Christmas at the Races is your one-stop Christmas party shop, with everything

More information

Dear 4-H ers, Parents, and Leaders:

Dear 4-H ers, Parents, and Leaders: Dear 4-H ers, Parents, and Leaders: The Chuckwagon concession stand is the major fundraiser for the 4-H Council. The operation of the Chuckwagon should be a good and fun-filled learning experience for

More information

1 Cleanliness Basics. 2 Patio Maintenance. 3 Restroom Maintenance. 4 Tea & Coffee Machines. 5 Other Beverage Equipment. 6 Expo Cooler/POS Equipment

1 Cleanliness Basics. 2 Patio Maintenance. 3 Restroom Maintenance. 4 Tea & Coffee Machines. 5 Other Beverage Equipment. 6 Expo Cooler/POS Equipment OVERVIEW Cleanliness Basics 1 Patio Maintenance 2 Restroom Maintenance 3 Tea & Coffee Machines 4 Other Beverage Equipment 5 Expo Cooler & POS Equipment 6 Opening Procedures 7 Afternoon Procedures 8 Closing

More information

Travelling Tummies. Results - Fall 2016

Travelling Tummies. Results - Fall 2016 Travelling Tummies Results - Fall 2016 Western University St. Jerome s University Criteria Customer Service: How was the environment within the eatery? Were the employees welcoming, friendly and knowledgeable?

More information

Topic: Preventing Cross-Contamination

Topic: Preventing Cross-Contamination Topic: Preventing Cross-Contamination WHAT IS Back to Basics? Four food safety training activities - to help train your frontline employees. Customize these modules by reviewing your own policies and applicable

More information

BUSSER MANUAL & PACKET NAME

BUSSER MANUAL & PACKET NAME BUSSER MANUAL & PACKET NAME JANUARY 2017 GENERAL INFORMATION TEST 1. List the president, vice president, area partner, general manager, and all store managers. (First and last names please) a. PRESIDENT:

More information

As leaders, we are always looking for fun, exciting and inexpensive ways to get our members involved in our union.

As leaders, we are always looking for fun, exciting and inexpensive ways to get our members involved in our union. As leaders, we are always looking for fun, exciting and inexpensive ways to get our members involved in our union. Hosting a Cook Off can be a fun and inexpensive way to get everyone in your local involved;

More information

G4G Training STAFF TRAINING MODULE 4 INSTRUCTOR GUIDE CLASS TIMELINE

G4G Training STAFF TRAINING MODULE 4 INSTRUCTOR GUIDE CLASS TIMELINE G4G Training STAFF TRAINING MODULE 4 INSTRUCTOR GUIDE CLASS TIMELINE Program Title: Module 4: G4G Food Placement Instructor: Certified Go for Green trainer Preferred: Dietitian certified as a Go for Green

More information

Applying ISO 9001 to Baking Cookies

Applying ISO 9001 to Baking Cookies How does ISO 9001 apply to a business? Let s say you make cookies Applying ISO 9001 to Baking Cookies Whether it s chocolate chip, sugar cookie, or garbage flavor, your customers will ultimately decide

More information

Your Special Event at The Culinary Institute of America in California

Your Special Event at The Culinary Institute of America in California Your Special Event at The Culinary Institute of America in California CIAATCOPIA.COM/EVENTS 2017 The Culinary Institute of America CIA and Your Event It s your event, and it s a big deal. Entrust it to

More information

NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE#: HMGT 2305 COURSE TITLE: DINING ROOM OPERATIONS

NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE#: HMGT 2305 COURSE TITLE: DINING ROOM OPERATIONS NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE#: HMGT 2305 COURSE TITLE: DINING ROOM OPERATIONS CLASS HOURS: 1.5 LAB HOURS: 4.5 CREDITS: 3 1. COURSE

More information

Opening Duties Stocking Equipment Turning on Equipment Stocking Food Opening Checklist Preparing Food Drip Coffee Iced Coffee Espresso Steaming Milk

Opening Duties Stocking Equipment Turning on Equipment Stocking Food Opening Checklist Preparing Food Drip Coffee Iced Coffee Espresso Steaming Milk Opening Duties Stocking Equipment Turning on Equipment Stocking Food Opening Checklist Preparing Food Drip Coffee Iced Coffee Espresso Steaming Milk Hourly Duties Hourly Duties Explained Hourly Checklist

More information

Ice Cream Cookie Sandwich Implementation Guide

Ice Cream Cookie Sandwich Implementation Guide Ice Cream Cookie Sandwich Implementation Guide Start Sell Date: Target Start Sell: Check with your Marketing Manager for your start sell date. Key Contacts: Operations Ramez Guirguis ramezrg@yahoo.com

More information

Georgia Online Formative Assessment Resource (GOFAR) Milestones Monday 1

Georgia Online Formative Assessment Resource (GOFAR) Milestones Monday 1 Milestones Monday 1 Name: Date: Copyright 2016by Georgia Department of Education. Items shall not be used in a third party system or displayed publicly. Page: (1 of 5 ) 1. Please read both selections below

More information

EVENTS & PRIVATE HIRE

EVENTS & PRIVATE HIRE EVENTS & PRIVATE HIRE The Lido, tucked away within a courtyard of Georgian terraces in the backstreets of Clifton, is a contemporary and chic restoration of a classic Victorian Lido with a multi award

More information

CUSTOMER SERVICE HOW TO SET YOUR BRAND APART

CUSTOMER SERVICE HOW TO SET YOUR BRAND APART HOW TO SET YOUR BRAND APART HOW TO SET YOUR BRAND APART It s hard to set yourself apart in the world of wine. Most wineries have wine scores, a family story, a vineyard, a vineyard dog, etc. So how do

More information

REGISTRATION FORM Butte County 4-H Foods Fiesta

REGISTRATION FORM Butte County 4-H Foods Fiesta REGISTRATION FORM Butte County 4-H Foods Fiesta November 10, 2018 Marsh Jr. High School 2253 Humboldt Rd, Chico, CA 95928 8:30 am-9:00 am Check-in 9:00 am-2:00 pm Event Entries are DUE no later than Friday,

More information

learning goals ARe YoU ReAdY to order?

learning goals ARe YoU ReAdY to order? 7 learning goals ARe YoU ReAdY to order? In this unit, you talk about food order in a restaurant ask for restaurant items read and write a restaurant review GET STARTED Read the unit title and learning

More information