The initial step of this phase will be to define the standards for food and beverage presentation and service in the food outlets and banquet facilities. Through observation and meetings with the staff, we will strive to define standards for service techniques, customer relations, table turnover, and other service-oriented factors.
Standards for food presentation, on the other hand will be reviewed from the standpoint of plating, texture, color, garnishing, presentation and service-ware selection.
Once standards have been defined for our reference, we will observe the service staff’s performance while in the kitchen and the dining areas. We will be interested in determining how well the staff complies with standards established by management.
We will document our observations and present recommendations in a written critique of food presentation and service.
