FOOD & BEVERAGE

SQUENCE OF SERVICE
PENYUSUN :

Luh Putu Rastiti Puspita Dewi, S.Pd

 KATA PENGANTAR

Puji syukur penulis panjatkan kepada Tuhan Yang Maha

Kuasa, karena kasih dan pertolongan_Nya sehingga penulis
dapat menyelesaikan modul ini. Modul ini merupakan salah
satu bentuk bahan ajar yang dibuat untuk digunakan oleh
guru dan siswa dalam proses belajar mengajar terkait Vokasi
Pariwisata F&B Service di kelas X. Adapun judul yang
diangkat pada modul ini adalah Squence of Service.

Modul Tahapan Pelayanan di Restoran dalamnya mencakup

materi tentang konsep squence of service,tahapan squence of
service, expression language and conversation of squence of
servic .Adanya modul ini diharapkan dapat membantu guru
dan siswa dalam upaya tercapinya CP (Capaian
Pembelejaran) dan kopetensi lulusan yang telah ditetapkan
oleh sekolah. Penulis menyadari bahwa penulisan ini belum
sempurna, untuk itu diharapkan masukan dari
pembaca/pengguna modul ini.

Salam hormat,
Penulis

RASTITI

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 DAFTAR ISI
KATA PENGANTAR (HAL i )
DAFTAR ISI (HAL ii )
BAB 1 ( HAL 1 )
INTRODUCTION ( HAL 1 )
DESCRIPTION ( HAL 1 )
KOMPETENSI AWAL ( HAL 1 )
PROFIL PELAJAR DASAR ( HAL 1 )
KOMPETENSI DASAR ( HAL 1 )
TUJUAN AKHIR ( HAL 1 )

BAB 2 ( HAL 2)
LEARNING METHOD ( HAL 2)
ACTIVITY 1 ( HAL 2)
CAPAIAN PEMBELAJARAN ( HAL 2)
MATERIAL ( HAL 2)
URAIAN MATERI ( HAL 2)
KONSEP SQUENCE OF SERVICE ( HAL 2)
TAHAPAN SQUENCE OF SERVICE ( HAL 3)
LANGKAH-LANGKAH SQUENCE OF SERVICE ( HAL 4)
TUGAS ( HAL 8)
FORMATIVE TEST ( HAL 9)
ACTIVITY 2 ( HAL 11)
CAPAIAN PEMBELAJARAN ( HAL 11)
MATERI ( HAL 11)
HOW TO COMMUNICATE WITH GUEST ( HAL 11)
TUGAS ( HAL 15)
DAFTAR PUSTAKA ( HAL 16)

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SEQUENCE OF SERVICE

BAB 1
INTRODUCTION

1. DESCRIPTION
Modul ini di tujukan untuk seluruh siswa kelas X dibidang vokasi pariwisata F&B Service.
Modul ini terdiri dari 3 kegiatan belajar membahas tentang Sequence of Service. Modul ini
memiliki tujuan kemampuan dalam menerapkan Sequence of Service.Kegiatan belajar bisa
dilakukan secara online dan offline secara bertahap sampai selesai.

2. KOMPETENSI AWAL

inggris
1.Peserta didik telah mengetahui secara sederhana tata bahasa
2. Peserta didik telah mengetahui secara sederhana section F&B service
3. Peserta didik telah mengetahui fitur kebahasaan bahasa inggris

2. PROFIL PELAJAR PANCASARILA

Ø Berkebinekaan Global : Bekerja sama,saling menghargai dan memiliki komunikasi

yang baik dalam mencari informasi lebih tentang materi yang diberikan dalam grup.
Ø Mandiri : Melakukan proses brainstorming pada kegiatan awal pembelajaran
Ø Kreatif : Membuat percakapan sederhana mengenai sequence of service dengan
menggunakan kalimat sendiri.

4. KOMPETENSI DASAR
1. Menerapkan Squence of Service
2. Berkomunikasi dengan pelanggan dan kolega mengenai hal-hal yang berkaitan dengan
kegiatan dasar dan sehari-hari ditempat kerja serta kegiatan pelayanan pelanggan.

5. TUJUAN AKHIR
1. Menjelaskan konsep dasar Squence of Service
2. Memaparkan Langkah-langkah Squence of Service
3. Menggunakan Expression Language di Squence of Service
4. Menerapkan Squence of Service

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SEQUENCE OF SERVICE

BAB 2
BASIC OF SQUENCE OF SERVICE

A. ACTIVITY 1
1. CAPAIAN PEMBELAJARAN

Setelah mengikuti pembelajaran siswa diharapkan mampu menganalisis basic of

squence of service
2. MATERIAL
1. Pengertian Sequence of Service

2. Prinsip Dasar Squene of Service

3. Tahapan Sequence of Service

3. URAIAN MATERI
A. KONSEP DASAR SQUENCE OF SERVICE
1. Pengertian Sequence of Service
Sequence of service restoran adalah tata urutan dalam melayani tamu yang
dilakukan oleh seorang waiter / waiteress meliputi pelayanan sejak tamu
datang ke restoran sampai ia selesai dan meninggalkan tempat. Dalam
sequences of service ini dibutuhkan kerjasama antar sesama staff sehingga
dapat memberikan pelayanan yang maksimal.
2. Prinsip Dasar Squence of Service
1. S mile for everyone
Ketika kita bertemu dengan tamu wajib senyum
2. E xcellent in everything we do :
Ketika kita melakukan sesuatu harus dengan profesional
3. R eaching out to every guest with hospitality :
Ketika kita berinteraksi dengan tamu harus selalu bersikap Ramah
4. V iewing every guest as special :
Kita harus memposisikan tamu dengen spesial
5. I inviting guest to return
Selalu mengingatkan tamu untuk datang kembali
6. C reating a warm atsmosphere
Menciptakan suasana yang nyaman dan hangat kepada tamu
7. E ye contact that shows we are
Ketika berbicara dengan tamu harus melakukan eye contact yang benar /
bertatapan saat berkomunikasi

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 SEQUENCE OF SERVICE

B. TAHAPAN SQUENCE OF SERVICE

1. Greeting or Welcoming Guest

2. Asking the Reservation & Pax
3. Escorting the guest
4. Seating the guest
5. Unfolding the guest napkin
6. Pouring Ice water
7. Offering Aperitif drink
8. Presenting Menu
9. Taking Order
10. Repeating Order
11. Distributing Captain Order Slip
12. Adjusting Cover
13. Serving Bread & Butter
14. Serving Beverage
15. Serving Food
16. Clearing Up
17. Crumbing Down
18. Adjusting Cover Equipment for Dessert
19. Serving Dessert
20. Clearing Up
21. Billing
22. Farewell to the guest

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SEQUENCE OF SERVICE

LANGKAH -LANGKAH SQUENCE OF SERVICE (D.Prasetya,2014)

1.Greeting and Welcoming Guest
Greeting to the guest based on time.
Identity Restaurant nad waiter/waitress name

2. Asking the Reservation & Pax :

Greeter / Waiter/ Waitress have to ask about the reservation & pax.
If the guest has reservation ask for the guest’s name and guide the
guest to the reserved table.
If no, offer choice of seating.

3. Escorting the guest

Greeter / Waiter/ Waitress is escorting the guest to the table.

4. Seating the guest

Greeter / Waiter/ Waitress invite the guest to take a sit.
Table setting are adjusted to the number of guest.

5. Unfolding the guest napkin

Greeter / Waiter/ Waitress s unfolding the guest napkin.

6. Pouring Ice water

Waiter/ Waitress is pouring ice water to the each water goblet.
Move around the table and serve every guest from him right side with
your right hand when possible.

7.Offering Aperitif drink

Waiter is offering aperitif drink.
Restaurant must have non-alcoholic option.

8. Presenting Menu
All Beverage menu should be clean and in good condition.
Menu should be at least 2/3 languages.
Menu must be presented to guest opened.
Present menu in the guest table and open the first page.

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SEQUENCE OF SERVICE

9. Taking Order
Staff should have a warm smile and polite attitude.
Approach guest table within 10 seconds whenever they need to order.
Always prepare a note pad and a pen. Offer recommendation.
You can say: “Are you ready to order sir and madam?”

10. Repeating Order

Waiter must repeat the guest order.
Don’t forget to confirm about the order to the guest.
Inform guest the expected service time.

11. Distributing Captain Order Slip

Waiter is distributing Captain Order Slip to Kitchen, Bar, and Cashier.

12. Adjusting Cover

Waiter is adjusting the cover equipment based on total pax and guest
order.

13. Serving Bread & Butter

Waiter is serving Bread & Butter to the guest from left side.

14. Serving Beverage

Make sure the beverage are made as ordered.
Serve beverage to the guest.
Always serve ladies first.
Avoid reaching across guests.
Move around the table and serve every guest from him right side with
your right hand when possible.
Repeat the name of the drink and any special requests as you serve each
drink to ensure that it is correct.

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SEQUENCE OF SERVICE

15. Serving Food

Make sure the food are made as ordered.
Serve food to the guest.
Always serve ladies first.
Avoid reaching across guests.
Move around the table and serve every guest from him right side with your
right hand when possible.
Repeat the name of the food and any special requests as you serve each food
to ensure that it is correct.
Leave the table by saying: “Enjoy your meal” or “Enjoy your food”.

16. Clearing Up
Wait to clear glasses and plates until more than one guest at a table is
finished, so guests who are still eating or drinking do not feel rushed
After all guests have finished their main course, all plates, cutlery and side
dishes related to the dish must be removed.
If the item is served from the right, it must be removed the right. Of course, if
the guest is not easily reachable from that side, one shall collect the items
from the other side.
After the last course, but before the dessert, all plates, cutlery, condiments.
Bread & butter are cleaned from the table and any crumbs are removed.

17. Crumbing Down

The waiter approaches the guest from the left hand side.
The waiter should be holding the crumber on top of a small silver platter in
his left hand.
It is important that during this action you do not disturb the guest on the
table.
The crumbing down of the table must be done within no longer than five
minutes of after the clearing of the mains.

18. Adjusting Cover Equipment for Dessert

Waiter is adjusting the cover equipment dessert based on total pax and
guest order.

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SEQUENCE OF SERVICE

19. Serving Dessert

Make sure the dessert are made as ordered.
Serve dessert to the guest.
Always serve ladies first.
Avoid reaching across guests.
Move around the table and serve every guest from him right side with your
right hand when possible.
Repeat the name of the dessert and any special requests as you serve each
dessert to ensure that it is correct.

20. Clearing Up
Wait to clear glasses and plates until more than one guest at a table is
finished, so guests who are still eating or drinking do not feel rushed.
After all guests have finished their dessert, all plates, cutlery and side
dishes related to the dish must be removed.
If the item is served from the right, it must be removed the right. Of course,
if the guest is not easily reachable from that side, one shall collect the items
from the other side.
After the dessert, all plates, cutlery, condiments are cleaned from the table
and any crumbs are removed.

21. Billing
Ensure the bill is accurate, always double check the bill before presenting it
to the guest.
Always count guest’s money infront of guest.
Thank the guest and process quickly.

22. Farewell to the guest

Thank the guest by name and bid farewell to all members of the party.
Help customers leave their table.
When assisting the guest, ensure ladies first.
Always says: “Hope to see you again.” or “Please come again soon.”
Table should be reset immediately.

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SEQUENCE OF SERVICE

TASK
1. PLEASE MAKE SUMMARY ABOUT THE PRINCIPLES
AND METHODS OF THE SEQUENCE OF SERVICE !

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SEQUENCE OF SERVICE

FORMATIVE TEST
Kerjakanlah dan pilihlah soal dibawah ni dengan baik dan benar !!

1. Urutan melayani pesanan makanan dan minuman di restoran sesuai

dengan menu yang dipilih dengan menggunakan teknik-teknik pelayanan
sehingga tamu merasa puas dan berkesan untuk ingin datang kembali
adalah pengertian dari?

A. Table Setup
B. Table Manner
C. Self Service
D. Gueridon Service
E. sequence of service
.
2. Pada prinsip dasar service yang pertama kali dilakukan oleh server dalam
melayani tamu adalah?

A. Pouring ice water

B. Laying Napkin
C. Greeting the guest
D. Escorting
E. Presenting the menu

.
3. Dalam melayani tamu pada jamuan makan menggunakan Table D'hote
menu yang benar crumbing down dilakukan setelah...

A. Laying napkin
B. Taking order
C. Pouring ice water
D. Clear Up
E. Escorting

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SEQUENCE OF SERVICE

4. Salah satu tipe pelayanan dasar di ruang makan dimana hidangan secara
lengkap di hidangkan mulai appetizer hingga dessert, ditata, di atur rapi di
atas meja panjang, tamu bebas memilih sesuai selera adalah ?

A. american service
B. russian service
C. family service
D. self service
E. buffet service

5. Sebagai tempat penyimpanan alat-alat yang diperlukan pada waktu service

dan ntuk mempermudah pekerjaan waiter adalah fungsi dari?

A. tray
B. side board
C. ashtray
D. equipment
E. bar counter

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SEQUENCE OF SERVICE
B. ACTIVITY 2

1. CAPAIAN PEMBELAJARAN
Setelah mengikuti pembelajaran siswa diharapkan mampu berkomunikasi dengan
tamu di restaurant menggunakan bahasa Inggris !

2. MATERIAL

1. How to communicate with the guest in the restaurant using English

language ?

HOW TO COMMUNICATE WITH THE GUEST IN RESTAURANT ?

SQUENCE OF
EXPRESSION LANGUAGE

SERVICE

1. Hi, Hello !!
2. Good
Morning/Afternoon/Evening
GREETING/ 3. How Are You ?
WELCOMING 4. Welcome to Candimas 1.

GUEST Restaurant.....
5. I am Rastiti as a Waitress here
... May I assist You ?
6. How I Can Help You ??

1. Do you have a reservation

Checking before ?
1.

Reservation 2. Wait a moment please ,

Iwill chech your resrvation

Escorting 1. Your number table is number 3

2. Let's Follow me... 1.

the guest 3. Would you follow me, please.

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SEQUENCE OF SERVICE

1. Ok mr. jack this is your

Seating the table, is it comfortable for
1.

Guest you?
2. Please be seated !

Unfolding 1. Excuse me madam/sir

may i unfolding your 1.

Napkin napkin please

Pouring 1. Excuse me madam/sir

may i pouring your ice 1.

water water please

1. Excuse me madam/sir this

is the menu here...
2. Would like to explain
Presenting about menu for this
morning… 1.

Menu 3. For the appetizer…..

4. for the main course….
5. And finnaly for the
dessert……

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SEQUENCE OF SERVICE

1. Are you ready to order now

madam/sir?
Taking
2. What would you like to 1.

Order order?

1. Alright madam/sir. i would

like to repeat your order?
2. For you madam1,1 caesar
salad, 1 cream of corn
soup….(mentioned the
chosen menu until dessert),
for you madam2…..
(mention the choosen
Repeating
menu), and for you sir….
Order (mentioned the choosen
menu).
3. anything else madam/sir?
4. Alright we will prepare
your order and your order
will be delivered in fifteen
minute. if you need
something please call me

1. New order, 2 caesar

Distributing
salad………(mentioned all
Captain Order
order)
Slip

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SEQUENCE OF SERVICE

Serving Bread
1. Excuseme,,,,,,,,, 1.

& Butter

Serving
1. Have your meal
Beverage

Serving
1. Have your meal 1.

Food

1. Excuse me, have you

Clearing Up done ?
1.

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SEQUENCE OF SERVICE

Crumbing Down 1. Excuse me,,, 1.

Adjusting Cover
Equipment for 1. Excuse me....
Dessert

Serving Dessert 1. have your meal

1. excuse me, have you done

Clearing Up ?
1.

1. Excuse me madam/sir this

is your bill, it is ( jumlah
bill tamu),
2. Please check it first,
Billing 3. How would you like to 1.

pay it?
4. Please sign here, and write
your name .

1. Thank you for your

coming to our restaurant,
Farewell to 2. I hope you enjoy your
1.

the guest meal today and you come

again to our restaurant.
3. Have a nice day.

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SEQUENCE OF SERVICE

TASK
1. PLEASE MAKE GROUPS 1-3 PEOPLE !
2. MAKE VIDEO CONVERSATION WITH YOUR GROUPS
ABOUT SQUENCE OF SERVICE !
3. 1 PERSON BECOME A WAITER/WAITRESS
4. 2 PEOPLE BECOME A GUEST
5. VIDEO DURATION MIN 3 MINUTES
6. PLEASE UPLOAD IN YOUTUBE, THEN THE LEADER
MAKE GOOGLE DRIVE TO ASSIGN THEIR WORK BY
LINK !

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 SEQUENCE OF SERVICE

DAFTAR PUSTAKA
https://www.sederet.com/tutorial/contoh-percakapan-serving-table-di-restoran-dalam-bahasa-inggris
https://www.sederet.com/tutorial/contoh-percakapan-serving-table-di-restoran-dalam-bahasa-inggris
https://www.sederet.com/tutorial/contoh-percakapan-serving-table-di-restoran-dalam-bahasa-inggris
https://anyflip.com/viknw/gxkd/basic
http://ilmuhotelku.blogspot.com/2016/07/sequence-of-service-at-restaurant.html

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