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ELEMENT 1

LIAISE BETWEEN

KITCHEN AND SERVICE

AREAS

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1.1 RELAY INFORMATION IN A

CLEAR AND CONCISE MANNER

USING APPROPRIATE

COMMUNICATION TECHNIQUES

COMMUNICATION-

A CRITICAL IN PROVIDING A LINKBETWEEN KITCHEN AND SERVICE

AREAS

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INFORMATION TO BE

RELAYED FROM THE

KITCHEN STAFF TO THE

KITCHEN GENERAL FOOD

ORDERS- AS GIVEN

BY GUESTS TO

WAITERS. IT

INCLUDES TABLE

NUMBER, NUMBER

OF GUESTS(PAX),DISHES ORDER,

NAME OF WAITER-

OR YOUR NAME

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SPECIFIC GUEST

REQUESTSFOR GENERAL

ORDERS WHICH CAN RELATE

TO: TIMING

REQUIREMENTSFOR THE OVERALL

MEAL, FOR

CERTAIN

COURSES, FOR

CERTAIN

INDIVIDUAL, FOR

COORDINATION

OF SERVICE

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SPECIFIC GUEST

REQUESTSFOR GENERAL

ORDERS WHICH CAN RELATE

TO:

ADDITIONAL OR SIDE ORDERS FOR

TABLE OR INDIVIDUAL GUESTS- RICE,CHIPS, SALADS

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SPECIFIC GUEST

REQUESTSFOR GENERAL

ORDERS WHICH CAN RELATE

TO: DETAILS OF

COMPLAINTSMADE BY GUESTS

SO KITCHEN IS

AWARE OF

PROBLEMS AS

THEY RELATE TO

CERTAIN FOODS

OR DISHES

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SPECIFIC GUEST

REQUESTSFOR GENERAL

ORDERS WHICH CAN RELATE

TO: REQUESTS

ADDITIONALITEMS SUCH AS

MORE BREAD

ROLLS, BUTTER OR

EXTRA SALAD

AND/OR

VEGETABLES

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SPECIFIC GUEST

REQUESTSFOR GENERAL

ORDERS WHICH CAN RELATE

TO: QUESTIONSABOUT

- HOW LONG FOOD FOR ACERTAIN TABLE WILL BE

SERVED.

- FROM GUESTS ABOUT

MENU ITEMS ASKING ABOUTTHE COMMODITIES USED IN

DISHES.

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INFORMATION FROM

KITCHEN TO SERVICEPOINTS-RELAYED FROM CHEFSCOOKS

ADVICE

REGARDING

TIMING OF

MEALS SUCH AS

DELAYS OF

SERVICE

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INFORMATION FROM KITCHEN TO

SERVICE POINTS-RELAYED FROM CHEFSCOOKS

NOTIFICATION REGARDING

AVAILABILITY OF FOOD, SUCH AS ONLYTWO SERVES OF BEEF STEAK LEFT .

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REQUESTS FOR

ACTION- TRY TOSELL THE

BURGER

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CLARIFICATION

OF ORDERS TOINTERPRET

WRITTEN OR

VERBAL ORDERS

SO KITCHEN

KNOWS EXACTLYWHAT IS

REQUIRED

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NOTIFICATIONCERTAIN REQUEST

CANNOT BE ACCOMODATED REQUESTS FOR CERTAIN CROCKERY

AND CUTLERY TO BE RETURNED.

RESPONSES TO QUESTIONS ASKED

BY GUESTS.