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    Check Quality of Food in Accordance With Customer's Request

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    Chelle Serrana
    The document provides guidance on checking food quality before serving guests. It outlines 4 key points to check: 1) the correct meal was prepared to match the order, 2) the quality of all food items is acceptable, 3) the appearance and plating of the food is appealing and consistent, and 4) any guest requests have been fulfilled. Conducting these checks at the kitchen pass helps ensure mistakes are caught and guests receive the correct, high quality meals they ordered.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Check Quality of Food in Accordance With Customer's Request

    Uploaded by

    Chelle Serrana
    338 views13 pages
    The document provides guidance on checking food quality before serving guests. It outlines 4 key points to check: 1) the correct meal was prepared to match the order, 2) the quality of all food items is acceptable, 3) the appearance and plating of the food is appealing and consistent, and 4) any guest requests have been fulfilled. Conducting these checks at the kitchen pass helps ensure mistakes are caught and guests receive the correct, high quality meals they ordered.

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    8. Check Quality of Food in Accordance with Customer’s Request.pptx

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    The document provides guidance on checking food quality before serving guests. It outlines 4 key points to check: 1) the correct meal was prepared to match the order, 2) the quality of all food items is acceptable, 3) the appearance and plating of the food is appealing and consistent, and 4) any guest requests have been fulfilled. Conducting these checks at the kitchen pass helps ensure mistakes are caught and guests receive the correct, high quality meals they ordered.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    338 views13 pages

    Check Quality of Food in Accordance With Customer's Request

    Uploaded by

    Chelle Serrana
    The document provides guidance on checking food quality before serving guests. It outlines 4 key points to check: 1) the correct meal was prepared to match the order, 2) the quality of all food items is acceptable, 3) the appearance and plating of the food is appealing and consistent, and 4) any guest requests have been fulfilled. Conducting these checks at the kitchen pass helps ensure mistakes are caught and guests receive the correct, high quality meals they ordered.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 13

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    Reality
    LESSON 1:
    PROVIDE LINK BETWEEN KITCHEN AND
    SERVICE AREAS
    Topic:
    Check Quality Of Food In
    Accordance
    with Enterprise Standards
    LO1: Liaise between kitchen and service
    areas.
    Introduction
     Before you take any dishes or trays of food out of
    the kitchen and give it to wait staff or to guests
    you must undertake a series of checks to ensure
    the food being served is acceptable and to make
    sure all necessary requirements have been met.
     This section identifies practices to follow to help
    make sure guests receive exactly the food they
    ordered, and to ensure smooth and professional
    service is provided.
    What are the standards of
    an enterprise?
    In relation to checking food prior to service “enterprise standards” may refer to:
     Size of the meals – the volume or quantity of food provided as an entrée, a main
    course or as “extra”
     Placement of items on a plate. Some venues will require, for examples,
    vegetables for certain dishes to be placed in a nominated sequence or location
    on the plate to optimize the visual appeal of the dish. Some dishes may be
    centrally located in the middle of the plate whereas other menu items will
    feature the main component (meat, fish, chicken) located at a constant position
    on every plate
     Use of stipulated service ware for given items. For example, it may be a
    requirement a certain type or size of bowl is used for nominated food items or
    accompaniments, or an underliner may be required for identified dishes
     Service of sauces. Some venues may add sauces to the meal (directly applying
    the sauce to the food), while others may provide a small jug of sauce, a bottle of
    sauce or a sauce boat.
    Checking the food
    Before all food is taken from the kitchen you must check it (that is,
    visually inspect each dish) to ensure:
    1. The right meal has been prepared and any requested changes
    have been made to the item or dish. This means comparing the
    food presented by the kitchen against the order given to them.
     Never assume the kitchen will automatically get the order correct.
    Remember the kitchen is a busy place and accidents and mistakes can
    happen.
     If the order is for four meals, are there four meals being given to you?
     Do the dishes you are being given match exactly the requirements of each
    guests as stated in the order?
     It is your job to make sure incorrect meals are not taken into the room or
    to the service point.
     Every service plate is clean and presentable. This means checking to
    ensure there are no marks, spills and drips on plates.
     In some cases you may be able to clean the plate and in other cases it may
    need to be returned to the chef or to the person operating the pass
    Checking the food
    Before all food is taken from the kitchen you must check it (that is,
    visually inspect each dish) to ensure:
    2. The quality of all items served for
    consumption. This includes checking all food
    served on the plate to ensure it is of an
    acceptable quality.
    For example:
     A whole fish should not have tears in the
    skin
     Fresh fruit must not be over-ripe
     Salad vegetables must be crisp
     There should be no obvious blemishes or
    visible impediments to any food items on a
    plate
    Checking the food
    Before all food is taken from the kitchen you must check it (that is,
    visually inspect each dish) to ensure:
    3. The appearance of the food on the plate. Issues to
    look for are:
     All dishes of the same type must be of the same size.
    There should not be a difference in serve sizes unless
    requested by the guest
     Same dishes must look the same in terms of layout
    of vegetables, accompaniments, service ware,
    garnishes
     An appealing and appetizing appearance
     The edible portion of a steak is at the outside of a
    plate as opposed to having the fat/gristle
    component at the rim of the plate
    Checking the food
    Before all food is taken from the kitchen you must check it (that is,
    visually inspect each dish) to ensure:

    4. Guest requests have been taken into account. This


    means directly comparing the dishes against the
    orders.
    Additional points to note
    1. Some establishments have photographs of each dish at
    the pickup point or pass to help service staff plate
    dishes correctly and consistently and to give you a
    means by which you can check dishes prior to taking
    them
    2. The person operating the pass should check all dishes
    before they are called but you still ALWAYS have to
    conduct your own independent check
    3. Note it is much, much easier for a problem or mistake to
    be identified at this stage, than it is for the dish to go
    out to the dining room, be presented to the guest, be
    complained about and then be returned to the kitchen.

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