FOOD & BAVERAGE SERVICE

EVIN, S. PAR
MENU
 Pengertian menu
Menu adalah daftar
makanan /suasana hidangan
yang dihidangkan/disajikan
kepada tamu yang berfungsi
sebagai alat komnikasi
antara restaurant dengan
pelanggan dan sebagai
penuntun mengenai
hidangan yang disajikan.
 PENGELOMPOKAN
MENU
Indonesian Breakfast ( + ) :
1. Berdasarkan Waktu Makan :
Nasi Goreng
a. Breakfast menu / jam 6 -10 am :
Bubur Ayam
Continental breakfast / menu makan pagi yang
paling sederhana , terdiri dari : Nasi Kuning
Bread & Butter Fresh Fruit & Juic
preserver : Jam, Marmalade, Honey Baverages : Coffe 0r Te
Baverages : Coffe 0r Tea
Cereal
Fresh Juice
Eggs Dishes
English Breakfast :
Bread & Butter
b.Brunch (Breakfast Lunch)
preserver : Jam, Marmalade, Honey
jam 10.30-12.00 am
Baverages : Coffe 0r Tea c. Lunch menu / jam 12-15.00
Cereal  Apptaizer
Eggs Dishes  Soup
Fresh Juice & Fresh Fruit  Maincourse
American Breakfast (full Breakfast )  Dessert
Bread & Butter
d. Dinner menu/jam 19.-23.00
preserver : Jam, Marmalade, Honey

Baverages : Coffe 0r Tea

 Apptaizer
Cereal
 Soup
Eggs Dishes  Maincourse
Fresh Juice &Fresh Fruit  Dessert
Fish & Meat e. Supper/jam 23-03.00
Berdasarkan jenis menu :
 A’la carte menu
suatu susunan menu dimna setiap makanan dan minuman
dicantumkan pada daftar makanan tersebut disertai harga untuk
setiap makanannya.
 Table d’hote menu
susuan hidangan lengkap dengan suatu harga yang pasti.
 Set menu
menu pilihan yang disajikan pada saat pesta ( buanquet )
 Special menu/ special to day
menu yang disajikan oleh restaurant sebagai menu istimewa pada
hari itu.
 Buffet Menu
Menu yang disediakan sesuai paket pesanan dari tamu.
KOMPOSISI MENU / KERANGKA MENU

Menu 4 Hidangan
Menu lima (5)hidangan
Appetaizer
 Cold/hot appetaizer
Soup
 Soup
Main course
 Main course
Desseet
 Dessert

 Baverage

Menu 3 hidangan
Apptaizer
Main course
Dessert
CONTOH MENU
Barcode
Menu

Menu
 TUGAS

 Buatlah kelompok terdiri dari 3 orang

 Buatlah susunan menu al’a carte dan table
d’hote
 Taking Order
FOOD & BAVERAGE SERVICE

EVIN, S. PAR
TAKING ORDER
 Menerima dan mencatat
pesanan tamu berupa makanan
dan minuman yang kemudian
diteruskan ke bagian yang
terkait : Kitchen, Bar, dan
Pastry.
 petugas yang menangani taking
order disebut Order Taker
 Taking order dilakukan di
beberapa tempat : Restaurant,
Bar, Room Service, Banquet.
 TUJUAN TAKING ORDER
 Memberikan informasi yang akurat mengenai menu di
restoran.
 Meningkatkan nilai penjualan.

 Meningkatkan profit/keuntungan.
 TEKNIK MEMBERIKAN
DAFTAR MAKANAN DAN MINUMAN
 Mengambil daftar makanan dari side board/ side stand
sesuai jumlah tamu
 Membawa daftar makanan ditangan kiri dan di kekap.

 Berdiri di sebelah kiri tamu (LADIES FIRST)

 Memberikan daftar makanan kepada tamu

 Menggunakan tangan kanan dan posisi terbuka pada

halaman pertama (apptaizer)
 Memberikan daftar makanan searah jarum jam.

UTAMAKAN WANITA, ANAK-ANAK dan ORANG

TUA.
 KEAHLIAN /SYARAT ORDER TAKER
 Menguasai bahasa asing terutama bahasa inggris
 Menguasai jenis jenis makanan dan minuman (menu)

 Menguasai tehnik menjual

 Menguasai tehnik mencatat pesanan

(mencatat pesanan berdasarkan pesanan tamu dengan membrikan

kode berdasarkan nomor kursi)
 TEKNIK MENGAMBIL PESANAN
 Menyiapakan captain order di tangan kiri dan bolpoin di tangan
kanan
 Menanyankan apakah tamu sudah memesan apa belum

 Mencatat semua pesanan tamu ke dalam captain order

 Membantu tamu dalam memilih makanan apabila diminta

 Setelah tamu memesan, membacakan kembali semua pesanan

tamu untuk menghindari kesalahan.

Ingat! gunakan penulisan yang umum dan mudah dimengerti.

 HAL YANG DIPERHATIKAN DALAM
MENANGANI PESANAN (TAKING ORDER)
DI RESTAURANT
 macam-macam menu yang
dipesan tamu
 Tanggal dan nomor meja
 Jumlah tamu
 Waktu yang diperlukan dalam

memasak
 Tamu vip atau biasa
 Cara menulis pesanan
 Lembar 1 ( putih ) ke

kitchen / bar
 Lembar 2 ( merah ) ke kasir
 Lembar 3 ( kuning ) ke

waiter.
 TUGAS
 Praktik melakukan
taking order
FOOD & BAVERAGE SERVICE
MENERAPKAN SEQUENCES OF RESTAURANT SERVICE

EVIN, S. PAR
 SQUENCES OF
RESTAURANT SERVICE?

Suatu susuanan atau

urutan memberikan
pelayanan yang benar Syarat seorang
kepada tamu di suatu waiter/waitrees
restoran dengan penuh
kesopanan (hospitality)
Grooming

Product knowladge

Good attitude

Be alert (waspada)
Standar Operational Procedure (SOP)
SEQUENCES OF RESTAURANT SERVICE
 Greeting The Gust “ good
Morning/afternoon/evening”
 Asking for restaurant reservation

“do you have any reservation before, sir”

if yes “ chek your reservation book “
“ comfirmation for name guest”
if (no) “ do you like smooking area
or no smoking area”
“ for how many person”
“ dou you stay in our hotel”
“what’s your room number please”
 Escoting the guest to the table

 Seating the guest

Unfolding the napkin
Presenting the menu

Pouring ice water

Serving bread & butter

Taking Order

Repeat the order

Serving the baverage
Serving the food

Clear Up Process and crumbing down

Serving dessert

Presenting coffe or tea

Serving Coffe or tea

Presenting the bill

Guest farewell (cross selling)

Table seeting
 HAL YANG
HAL YANG TIDAK
BOLEH DILAKUKAN
SEBAIKNYA
DALAM PERJAMUAN: DILAKUKAN:

 Membersihkan hidung  Jika akan menguap,

dan kuku. batuk, dan bersin tutup
 Memasukkan tangan ke dengan tangan dan
dalam saku. ucapkan maaf.
 Menggaruk kepala.
 Memainkan dasi dan  Jika akan merapikan
kancing baju. riasan sebaiknya
dilakukan di ruang toilet.
 Merapikan rambut atau
riasan
ARTI LETAK ALAT
MAKAN
TUGAS ANDA
1. BUAT KELOMPOK TERDIRI DARI 3 ORANG
(1 WAITER, 1 GUEST 1, 1 GREETER)
2. BUATLAH PERCAKAPAN SESUAI DENGAN
SQUEEN OF SERVICE (PROSEDUR PELAYANAN)
Welcoming Guest
Gritter : Good afternoon sir, welcome to our restaurant, may I help you?
Guest : Good afternoon, I want lunch today
Gritter : Do you have any reservation?
Guest : No I don’t
Gritter : Do you like smoking area or no smoking area,sir?
Guest : No smoking area please
Gritter : For how many person?
Guest : Only my
Gritter : Dou you stay in our hotel?
Guest : Yes please I’m stay in room 105
Gritter : May I know your name please?
Guest : My name is Stiven
Gritter : All right mr. siven, Follow me to the table please/ this way please
Guest : Yes please
Gritter : Mr. stiven this is your table, sit down please (buka kursi dudukan
tamu)
: Excuse me mr stiven I’m open your napkin (membuka napkin dan
gelas)
Guest : Thank you
Gritter : You are welcome
Presenting The Menu
Waiter : Good afternon Sir / Madame, my name is evin I am your waiter today, this is
our menu,
Guest : Thank you
Waiter : excuse me Sir / Madame (pouring ice water)
Waiter : excuse me Sir / Madame this your bread, Enjoy your bread, please (Put
butter on the B&B plate in the guest table)
…………………………………………………………………………….
Guest : Waiter please…..
Waiter : Ye sir, are you ready to order now/ May I take your order, please?
Guest : Yes Im order 1 Sirloin Steak Medium Rare.
Waiter : Would you like to start with soup or appetizer, Sir / Madame ? we have
Caesar Salad, fruit Salad, cream of tomato soup
Guest : Yes, 1 furit salad and 1 clear vegetable soup
Waiter : would you like to something to drink sir?
Guest : 1’ll have a orang juice please.
Waiter : Yes sir, May I repeat your order, please
1 Sirloin Steak Medium Rare, 1 fruit salad, 1 clear vegetable soup and 1 orange juice,
Anything else, Sir / Madame?
Guest : No, thanks
Waiter : I will be right back, Sir / Madame.
………………………………………………………………………………
Serving beverage ………………………………………………………
Waiter : Excuse me sir this your fruit salad (Serving apptaizer)
: Enjoy your fruit salad.
Waiter : Excuse me sir/madam, How was your meal, Sir/madam?
Guest : Delicious
Waiter : Have you finished, May I clear the plate?”
Guest : Yes please.
Waiter : Exsecius me sir this your, Clear vegetable soup (Serving soup)
: Enjoy your soup.
Waiter : Excuse me sir/madam, How was your meal, Sir/madam?
Guest : Emm, very nice
Waiter : Have you finished? May I clear the plate?
Guest : Yes please.
Waiter : Excuse me sir this your Sirloin Steak Medium Rare (Serving main course )
: Enjoy your meal.
Guest : Thank you
Waiter : You are welcome
Waiter : Excuse me sir/madam, How was your meal, Sir/madam?
Guest : DELICIOUS
Waiter : Have you finished May I clear the plate?
Guest : Yes please.
………………………………………………………………..
CRUMBING DOWN……………………………………….
Presenting Dessert
Waiter : Excuse me, Sir / Madam, this is our dessert menu?
: Our special dessert is..
: Es Campur esemka (consist of jack fruit, avocado, youngcoconut, milk, sawo,
kulangkaling, grenadine, crush ice), Banana Bakar (with any kind of topping – cheese,
chocolate, sugar powder), Other desserts are any kind of cakes & ice cream
Waiter : May I take your order, please..?”
Guest : Es campur esemka, please
Waiter : After your dessert, would you like coffee, or tea?
Guest : No…
Waiter : Yes sir, im your order : 1 ice campur esemka, I will be right back, Sir / Madame.
Serving dessert
Waiter : Excus me sir, this is your es campur esemka, enjoy your dessert.
Guest : Thank you
Waiter : You are welcome
Waiter : Excus me sir, Have you finished, may I clear the plate?
Guest : Yes im finished
…………………………………………………………………..
Guest : Waiter please
Waiter : Yes sir.
Guest : Can your settle my bill?
Waiter : Yes sir, just a moment please,
: Excuse me sir, this sir you bill and how would you like to pay your bill, is it cash or
room charge, Sir/Madame?
Guest : Room charge please (tulis Room number, guest name & guest signature )
Waiter : Thank you for having lunch at our restaurant, have a nice day.
Guest : You are welcome
……………………………………………………………………
Gritter : Thank you for having lunch at our restaurant, have a nice day.