tailieunhanh - Lecture Remarkable service: Chapter 5 - The Culinary Institute of America

The learning objectives for this chapter include: Explain how to obtain an alcoholic beverage license, identify factors to consider when developing the design and layout of a bar, list guidelines for suggesting wines to accompany menu items, | Chapter 5 Reservations and Waiting Lists Learning Objectives Explain the advantages and disadvantages of reservation policies. Discuss how to handle special requests during the reservation process. Discuss how to create and manage waiting lists. Most restaurants want to have a reasonable estimate of how many diners to expect on a given day. Factors to consider when determining whether to take reservations: Style of restaurant Number of seats Projected covers per night Popularity Other factors, like location, proximity to event spaces, etc. Reservations A large, casual restaurant tends to turn tables faster, and usually has a table coming available soon; thus, reservations might not be necessary. The more famous or visible a restaurant or restaurateur, the higher the demand for tables. 3 Different establishments have different reservation systems: Reservation book, pencil, and paper method Computer spreadsheet Computer programs designed to track reservations Participation in external . | Chapter 5 Reservations and Waiting Lists Learning Objectives Explain the advantages and disadvantages of reservation policies. Discuss how to handle special requests during the reservation process. Discuss how to create and manage waiting lists. Most restaurants want to have a reasonable estimate of how many diners to expect on a given day. Factors to consider when determining whether to take reservations: Style of restaurant Number of seats Projected covers per night Popularity Other factors, like location, proximity to event spaces, etc. Reservations A large, casual restaurant tends to turn tables faster, and usually has a table coming available soon; thus, reservations might not be necessary. The more famous or visible a restaurant or restaurateur, the higher the demand for tables. 3 Different establishments have different reservation systems: Reservation book, pencil, and paper method Computer spreadsheet Computer programs designed to track reservations Participation in external reservation system Reservations (cont’d) Showing a demo of Open Table might be wise, it has become very popular, has many advantages, but there is a fee for the services. 4 When Reservations Might Be Necessary Advantages of a No-Reservation Policy Disadvantages of a No-Reservation Policy Reduces personnel needed to staff the phones. Eliminates dreaded and costly no-show problem. May increase bar sales while guests wait for a table. Hordes of people standing outside of your establishment can create buzz. Customers may get tired of waiting and leave. Some customers will not patronize a restaurant if they are not guaranteed a table. Service staff may feel need to rush diners to free up tables. Additional space needed for people to wait, especially in cold weather. 5 Some restaurants are so busy that reservations are unnecessary. Bistros and trattorias, as well as chain restaurants, generally do not need to take reservations. The reservation system can seem too formal for some casual .

• Ẩm thực
• Remarkable service
• Lecture Remarkable service
• Practical service skills
• Foodservice operations
• Tangible service skills
• Anticipating customer needs
• Ebook Remarkable service
• Beverage service
• Wine service
• Special service challenges
• Cocktail services
• Wine serving aids
• Banquet service
• Remarkable banquet service
• Lecture Remarkable banquet service
• Planning for banquets
• Managing specific events
• Beverage service for banquets