Food and Beverage Service Operations
This domain tests whether you can set up, run and close a service period to hotel standard: covers and mise-en-place, service styles, the sequence of service, clearing and billing rules, and how the front of house coordinates with the kitchen.
Service styles
- Plate (American): food is plated in the kitchen; the plate is placed before the guest from the right with the right hand.
- Silver/guéridon: the main item is carved or finished at the guéridon; vegetables and sauces are offered from the left with service spoon and fork.
- Family: dishes are placed on the table and guests help themselves.
- Buffet/banquet: self-service from a display, with staff carving, portioning and replenishing.
- Room service and counter/cafeteria follow the same sequence with different transport and payment steps.
Cover and mise-en-place
Allow 60-75 cm of table edge per cover. Fork left; knife right with the blade facing the plate; spoon right of the knife; side plate and butter knife left; glasses above the knife tip, largest first. Check every cover for polish, chips and alignment before doors open.
Sequence of service
Greet and seat (ladies first), present the menu from the right, offer water and apéritif, take the order from the host's guests first and the host last, repeat it back, serve, check back within two or three bites, clear only when everyone has finished, then dessert, coffee, bill and farewell.
Worked example. Four guests arrive for à la carte lunch. Reasoning: seat the ladies facing the room and the host with a view of it, present four menus, take orders clockwise starting left of the host, repeat each dish and any allergy back, then pass the order to the kitchen in course order. Clear each course only after the last guest finishes, so nobody eats alone.
Traps that cost marks
Clearing one guest's plate while others are still eating; carrying glasses by the rim; serving the host first; reaching across a guest; forgetting to repeat the order back.