Relay information in a clear and concise manner using appropriate communication techniques

1. ELEMENT 1
LIAISE BETWEEN
KITCHEN AND
SERVICE AREAS

2. 1.1 RELAY INFORMATION IN A CLEAR AND
CONCISE MANNER USING APPROPRIATE
COMMUNICATION TECHNIQUES
• COMMUNICATION-
A CRITICAL IN PROVIDING A LINK BETWEEN
KITCHEN AND SERVICE AREAS

3. 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

4. SPECIFIC GUEST REQUESTSFOR
GENERAL ORDERS WHICH CAN
RELATE TO:
• TIMING
REQUIREMENTS
FOR THE OVERALL
MEAL, FOR CERTAIN
COURSES, FOR
CERTAIN
INDIVIDUAL, FOR
COORDINATION OF
SERVICE

5. SPECIFIC GUEST REQUESTSFOR
GENERAL ORDERS WHICH CAN
RELATE TO:
• ADDITIONAL OR SIDE ORDERS FOR TABLE OR
INDIVIDUAL GUESTS- RICE, CHIPS, SALADS

6. SPECIFIC GUEST REQUESTSFOR
GENERAL ORDERS WHICH CAN
RELATE TO:
• DETAILS OF
COMPLAINTS MADE
BY GUESTS SO
KITCHEN IS AWARE
OF PROBLEMS AS
THEY RELATE TO
CERTAIN FOODS OR
DISHES

7. SPECIFIC GUEST REQUESTSFOR
GENERAL ORDERS WHICH CAN
RELATE TO:
• REQUESTS
ADDITIONAL ITEMS
SUCH AS MORE
BREAD ROLLS,
BUTTER OR EXTRA
SALAD AND/OR
VEGETABLES

8. SPECIFIC GUEST REQUESTSFOR
GENERAL ORDERS WHICH CAN
RELATE TO:
• QUESTIONS ABOUT
- HOW LONG FOOD FOR A
CERTAIN TABLE WILL BE SERVED.
- FROM GUESTS ABOUT MENU
ITEMS ASKING ABOUT THE
COMMODITIES USED IN DISHES.

9. INFORMATION FROM KITCHEN
TO SERVICE POINTS-
RELAYED FROM CHEFS/COOKS
• ADVICE
REGARDING
TIMING OF MEALS
SUCH AS DELAYS OF
SERVICE

10. INFORMATION FROM KITCHEN TO
SERVICE POINTS-
RELAYED FROM CHEFS/COOKS
• NOTIFICATION REGARDING AVAILABILITY
OF FOOD, SUCH AS ONLY TWO SERVES OF
BEEF STEAK LEFT” .

11. • REQUESTS FOR
ACTION- TRY TO
SELL THE BURGER

12. • CLARIFICATION OF
ORDERS TO
INTERPRET WRITTEN
OR VERBAL ORDERS
SO KITCHEN KNOWS
EXACTLY WHAT IS
REQUIRED

13. • NOTIFICATION CERTAIN REQUEST
CANNOT BE ACCOMODATED
• REQUESTS FOR CERTAIN CROCKERY AND
CUTLERY TO BE RETURNED.
• RESPONSES TO QUESTIONS ASKED BY
GUESTS.