'food and beverage service|preparing the restaurant before and after the service At the end of the video, you will understand the terms mise en scène and mise en place identify activities involved in mise en scène and mise en place understand the points to be observed while laying the cover understand how to lay table d’hôte and à la carte cover list the activities to be done at the end of the day’s operation in the restaurant Mise en scène and mise en place are essential activities to ensure a good and satisfying meal experience These activities vary depending on the style of service, meal, in-dining facilities available, layout of the restaurant, infrastructure, and so on. The success and speed of service depend on how well the service staff organizes the service area. It is the responsibility of the head waiter to allocate mise en scène and mise en place work to the staff in rotation'
Tags: tutorials , food and beverage service , F & B Service , F&b service training , mise en scene , Mise en place , food and beverage service rules , food and beverage service training , F & B service rules , F & B Service guidelines , food beverage service guideline , food beverage service golden rules , F & B Service Rule , meal service rule , food serving rule , waiter service rules , table d’hôte , à la carte cover
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