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Assisted Service - Coggle Diagram
Assisted Service
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2. Carvery
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Table d’hôte menu is used in carvery which consists of three courses with a selection of starters, three or four roast meats, and a selection of sweets.
Waiters serve first and third courses, while guests help themselves for roasts at the carvery counter having three or four varieties of roast meat and poultry.
Advantages: Not many service staff are required, Less labour cost
As menu is limited, it needs smaller kitchen area and fewer kitchen staff
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Guests feel more value for money since the meat, the main course, is carved in their presence is hot and they can choose the portion size
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Service Sequence
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- Guests are guided to the table and seated by the service staff
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- Water is served in the meantime
- First course is cleared and accompaniment of the first course is taken away
- Preference for first course is taken
- First course is served with necessary accompaniment
- Guests are guided to carvery to choose the meat from carvery and collect accompanying vegetables and sauces and return to their tables
- Bread and butter are placed on the table when the guests are at the carvery
- Main course plate is cleared along with side plate
- Bread and butter are taken away and cruets are removed
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- Menu is offered to take preference of guests for sweets
- Cutlery for sweets is adjusted
- Sweet is served by the service staff
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- Coffee is served by the service staff