General Pre-Service Procedures

Factors involving meeting preparation deadlines

• Equipment - Check lists

• Staff - Training, schedules and teamwork

• Accompaniments checked - clean and sufficient

• Order taking - book, pen : billing

• Reservation book - Checked :to know how many pax is expected

Part of preparing for service in a food and beverage establishment, is preparing, designing and perfecting your menu.There are different types of menus and you have to decide which type you are going to use, ie table d'hote or a la carte, depending on the event or type of restaurant. Once you have decided on a menu, you can start looking at the accompaniments you want to or should serve with your meals and make sure that you have the correct equipment for serving the different dishes and that they are ready and clean.

Classic menu sequence

It is a 17 course meal, most establishment follow the classic sequence, but will differ from the establishment to establishment.The course is as follows:

1. Hors d'oeuvre
2. Potages (soup)
3. Oeufs (eggs)
4. Farineux (pasta and rice dishes)
5. Poisson (Fish)
6. Entree
7. Sorbet
8. Releve
9. Roti (Roast)
10.Legumes (Vegetables)
11.Salade
12.Buffet froid (cold)
13.Entremets (sweet)
14.Fromage (cheese)
15.Savoureux (savouries)
16.Dessert (fruits)
17.Beverages

There are a lot of things that influence a menu, ie, culture and believes, food allergies, medical reasons, budgets, time and season availability. When all of the above is taken into consideration, only then can the menu be finalized.

Accompaniments are also very important, and you must be sure that the accompaniments are well suited to the specific dish and that you have a sufficient amount of it.This is also part of pre-service procedures.

Always be sure to have your specialist equipment ready, clean and in the right place. Know what all equipment are used for and where they should be kept. Side boards, display buffet and trolleys must be in working order and kept clean and tidy.

All of this happens during pre-service, this is from the time staff arrives till actual serving time. Pre-service procedures are vital, to ensure readiness, speedy service, hygienic environment, friendly staff and good variety menus. This all keeps and exceeds establishment standards.