MAR OBJECTIVES: Simulate the opening and Apply the Four Ps of Mar Create a commercial abo RELATED CAREERS: Advertising Artistic Business Marketing Management Cashier Customer Service Entrepreneur Fashion Merchandising KEY WORDS: 1. Product- The food ite restaurant. 2. Price- Cost of menu it 3. Promote- The method know about the resta 4. Place- The restaurant 5. 7 Sales Step Process: service once it has be 1. Approaching the c i.e. “May I help yo were looking at ou 2. Determining spec large is your yard? drive a lot of mile important for you 3. Presenting the Pro aspects of the pro lightweight; it will 4. Overcoming Obje Salesperson “This few inches smalle 5. Closing the Sale : which one would RKETING A RESTRAUNT d running of a restaurant. rketing as they relate to running a restaurant. out your restaurant. Financial Services Food Marketing Hospitality Marketing Importing/Exporting Marketing Research Product Management Professional Sales Public Relations Real Estate Restauran Retail Man Sales Man Service Ma Sports Ma Travel/Tou Waiter/Wa ems that are served at a tems. ds used to let consumers aurant and what it serves. t and where it is located. used to sell the product or een placed. customer : Open-ended approaches are NOT re ou?” The response could be NO. Instead, say “I ur best selling dress and it is on sale today.” cific needs for the product: Examples: Lawn mo ? Will you need a hand or riding mower?” OR C es which requires a low gas mileage car, or is pow u?” oduct (Service) : Research all the positive and/o oduct (service). Example: “This baseball bat is n l hit a ball 10% farther than its competition.” ections : Example: Customer, “This TV is overpri s other TV has similar features, is only half the p er.” Example: Salesperson “Of the two shirts you ar you like to purchase?” OR “Will this be cash or 1 e nt Management nagement nagement arketing arketing urism Marketing aitress ecommended, noticed you ower—“How Car—“Do you wer more or negative not only iced!” price and is only a re looking at, credit?”
Transcript
MARKETING A RESTRAUNT
OBJECTIVES: Simulate the opening and running of a restaurant.
Apply the Four Ps of Marketing as they relate to running a restaurant.
Create a commercial about your restaurant.
RELATED CAREERS: Advertising
Artistic
Business Marketing
Management
Cashier
Customer Service
Entrepreneur
Fashion Merchandising
KEY WORDS: 1. Product- The food items that are served at a
restaurant.
2. Price- Cost of menu items.
3. Promote- The methods used to let consumers
know about the restaurant and what it serves
4. Place- The restaurant and where it is located.
5. 7 Sales Step Process:
service once it has been placed.
1. Approaching the customer
i.e. “May I help you?” The response could be NO. Instead, say “I noticed you
were looking at our best
2. Determining specific needs for the product:
large is your yard? Will you need a hand or riding mower?” OR Car
drive a lot of miles which requires a low gas mileage car, or is
important for you?”
3. Presenting the Product (Service)
aspects of the product (service). Example: “This baseball bat is not only
lightweight; it will hit a ball 10% farther than its competition.”
4. Overcoming Objections
Salesperson “This other TV has similar features, is only half the price and is only a
few inches smaller.”
5. Closing the Sale: Example: Salesperson “Of the two shirts you are looking at,
which one would you like to purchase?” OR “Will this be cash or credit?”
MARKETING A RESTRAUNT
Simulate the opening and running of a restaurant.
Apply the Four Ps of Marketing as they relate to running a restaurant.
Create a commercial about your restaurant.
Financial Services
Food Marketing
Hospitality Marketing
Importing/Exporting
Marketing Research
Product Management
Professional Sales
Public Relations
Real Estate
Restaurant Management
Retail Management
Sales Management
Service Marketing
Sports Marketing
Travel/Tourism Marketing
Waiter/Wait
The food items that are served at a
Cost of menu items.
he methods used to let consumers
know about the restaurant and what it serves.
The restaurant and where it is located.
used to sell the product or
service once it has been placed.
Approaching the customer: Open-ended approaches are NOT recommended,
i.e. “May I help you?” The response could be NO. Instead, say “I noticed you
were looking at our best selling dress and it is on sale today.”
Determining specific needs for the product: Examples: Lawn mower
large is your yard? Will you need a hand or riding mower?” OR Car
drive a lot of miles which requires a low gas mileage car, or is power more
important for you?”
Presenting the Product (Service): Research all the positive and/or negative
aspects of the product (service). Example: “This baseball bat is not only
it will hit a ball 10% farther than its competition.”
ming Objections: Example: Customer, “This TV is overpriced!”
Salesperson “This other TV has similar features, is only half the price and is only a
few inches smaller.”
: Example: Salesperson “Of the two shirts you are looking at,
one would you like to purchase?” OR “Will this be cash or credit?”
1
Real Estate
Restaurant Management
Retail Management
Sales Management
Service Marketing
Sports Marketing
Travel/Tourism Marketing
Waiter/Waitress
ended approaches are NOT recommended,
i.e. “May I help you?” The response could be NO. Instead, say “I noticed you
Examples: Lawn mower—“How
large is your yard? Will you need a hand or riding mower?” OR Car—“Do you
power more
: Research all the positive and/or negative
aspects of the product (service). Example: “This baseball bat is not only
This TV is overpriced!”
Salesperson “This other TV has similar features, is only half the price and is only a
: Example: Salesperson “Of the two shirts you are looking at,
one would you like to purchase?” OR “Will this be cash or credit?”
2
6. Suggestion Selling: (Suggest an accessory or something extra that relates to the
product after the initial sale is made.)
Examples: Salesperson – “Would you like a scarf to go with your new coat?” OR
“For only $50 we have a 5-year warranty on your new snow blower.”
7. Relationship Building (Follow up): Example: “You’ll be receiving a coupon and
flyer announcing our next big sale.” OR Your veterinarian sends a reminder that
you dog’s vaccinations are overdue.
Background: Did you know?
3
Product can be a tangible object or a service
provided to customers. It can even be a program
planned for clients in which they participate. Market
research (the systematic gathering, recording,
and presentation of information related to marketing
goods and services based on needs assessment) is
necessary to determine the customer
and how best to design and promote the product or service to attract the customer. Market
research involves surveying or interviewing the target population (customers) to determine
their preferences. Market research can also be done on a specific product (service) already in
place to determine its success. Results of this market research should
how to package it, brand name to use, and an appropriate image to portray.
Promotion is the actual A
product or service, the image portrayed. Advertising the
product or making the customer aware of the product or
service is involved in promotion. Advertising can be
done through public relations, media, pe
and various persuasive communication strategies.
Creating catchy names, logos, jingles for a product or
title/acronym (such as TLC) for the service or program is part of promotion. Decisions need to
be made about the message, when and wher
utilized. The 7 Step Sales Processes can be used in this section or in the PLACE section. The end
result of this strategy is how the customer will be told about the product.
timing of the distribution of the service is part of PLACE.
Process’ may be used to sell the product (or service) once it has been placed.
Product can be a tangible object or a service
provided to customers. It can even be a program
planned for clients in which they participate. Market
research (the systematic gathering, recording, analyzing,
and presentation of information related to marketing
goods and services based on needs assessment) is
necessary to determine the customer=s needs/wants
and how best to design and promote the product or service to attract the customer. Market
search involves surveying or interviewing the target population (customers) to determine
their preferences. Market research can also be done on a specific product (service) already in
place to determine its success. Results of this market research should be the product to make,
how to package it, brand name to use, and an appropriate image to portray.
Price is the process of determining what to charge for the
product or service. It should reflect what the customers are
willing and able to pay. It is assumed a profit is to be made.
It includes determining the cost of production (time, labor,
ingredients, packaging, advertising, etc), the state of supply
and demand, and the amount of profit to be made. The end
result is the price of the product or service.
Amarketing@ of the
product or service, the image portrayed. Advertising the
product or making the customer aware of the product or
service is involved in promotion. Advertising can be
done through public relations, media, personal selling
and various persuasive communication strategies.
Creating catchy names, logos, jingles for a product or
title/acronym (such as TLC) for the service or program is part of promotion. Decisions need to
be made about the message, when and where it will be delivered, and any inducements
utilized. The 7 Step Sales Processes can be used in this section or in the PLACE section. The end
result of this strategy is how the customer will be told about the product.
Place can be thought of as the distribution of the
product (or service) in the most advantageous way
possible. It involves determining the best place to
display and sell the product or offer the service. How to
set up the actual display or where to place it in the space
provided (i.e. store, room, auction, swap meet) or the
timing of the distribution of the service is part of PLACE. Also, the following ‘7 Sales Step
may be used to sell the product (or service) once it has been placed.
4
and how best to design and promote the product or service to attract the customer. Market
search involves surveying or interviewing the target population (customers) to determine
their preferences. Market research can also be done on a specific product (service) already in
be the product to make,
Price is the process of determining what to charge for the
product or service. It should reflect what the customers are
ssumed a profit is to be made.
It includes determining the cost of production (time, labor,
ingredients, packaging, advertising, etc), the state of supply
and demand, and the amount of profit to be made. The end
ce.
title/acronym (such as TLC) for the service or program is part of promotion. Decisions need to
e it will be delivered, and any inducements
utilized. The 7 Step Sales Processes can be used in this section or in the PLACE section. The end
tribution of the
product (or service) in the most advantageous way
possible. It involves determining the best place to
display and sell the product or offer the service. How to
set up the actual display or where to place it in the space
ore, room, auction, swap meet) or the
7 Sales Step
5
Seven Functions of Marketing:
1. Financing
2. Pricing- communication
of the value of a
product or service.
3. Promotion – forms of
communication used to
persuade people to
take on greater
responsibility.
4. Product / Service
Management – the
processes of designing,
maintaining, improving,
and acquiring products
and services that meet
the needs of the
consumer.
5. Distribution –
developing and action
plan to get the
products to the
consumer.
6. Selling – the
communication process
with customers to
determine and satisfy
their needs.
7. Information
Management – the use
of information to
improve business decisions.
As a team you will be opening and running a restaurant were you will be both workers and
customers.
A business provides consumers or customers with goods, services, or information.
Marketing is the promotion of these goods, services, and information. Your restaurant will
provide goods and a service to its customers.
Using the FOUR Ps of marketing will insure that your restaurant is a success.
Below are menus from local restaurants. As a team identify items that the menus have in
common.
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Winger’s Kids Menu retrieved on September 1, 2009 from
http://www.wingers.info/kidsmenu.html
Wendy’s Kids Menu retrieved September 1, 2009 from
Creatively name your menu items. See the example below:
Breadstick Examples: Zesty Italian Breadsticks (Italian seasoned), Zippy Breadsticks
(Cinnamon and sugar), Zingy Breadsticks (Plain)
7) Sketch you planned menu remembering to categorizes your foods, list your prices, and
include your restaurant’s name and promotional information.
Price There are many cost involved in running a restaurant: food employee pay, building cost,
utilities, etc. For a restaurant to be a feasible operation you need to make a profit. Most
businesses figure the sales price is double the cost to produce or buy an item.
Determine what you will charge for your menu items and recorded it on your restaurant menu.
Employment When operating a restaurant it is important to hire good employees. The following are
questions that you should ask and discuss as a team.
• What qualities do employers look for?
• What can teenagers do to help themselves be successful in their jobs?
• What are some work skills that are important for employees to have, and that the
employers look for?
• What are some personal traits that are important for employees to have?
• Why is it important to be a good employee?
• What would you expect of an employee, if you were the boss?
• Do you think employers expect different qualities in teenagers than in adults? Why?
• What are some reasons that people lose their jobs?
• What are some reasons that teenagers might lose their jobs?
• I f you were an employer, would you hire YOU? Why?
After finishing this discussion complete the following questions.
8) What qualities are most important to you in a worker?
9) What are some of the reasons people lose their jobs?
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10) What are 5 questions you would want to ask someone you were interviewing for a job?
11) If you were an employer looking at 40 filled out applications, what are three ways you
would decide which people to interview?
Now each of you should complete a job application.
Promotion Promotion means the ways of letting people know how good your restaurant is. How will
you introduce your restaurant to the people that will eat there? (We call these people the
market).
Examples:
• When Pepsi introduced Pepsi-ONE, there were a lot of coupons, free samples, and
special store displays.
• When Saturn introduced a new car, there was a free barbecue on the lot, and contest
at Franklin Quest field for a one-year free lease on a Saturn.
Advertising is one form of promotion when you chose your restaurants name and create a
logo and slogan for it you created the base of your advertising campaign.
Examples:
• The golden arches are known worldwide as McDonald's, the red bull's eye identifies
Target.
After checking to make sure your information on your sketch is correct show your design
idea to your instructor.
You will know design and create a menu to use, please note that in your dessert section that
you list Fat Boys, Sorbet, and Soy Ice Cream Sandwiches.
Procedures: Create your menu with items grouped together: beverages, main dishes, appetizers, and
desserts using markers, paper, etc. You should use color and pictures of food, and leave enough
space between items so the menu can be easily read.
The following items must be included:
1. Name of the restaurant
2. List of the menu items
3. Price of the menu items
4. Logo or slogan
Marketing Research In order for a business to learn what the market (customer) wants in a product or service,
they do market research. Have you ever been questioned at the mall about a product or your
shopping habits, or have you filled out product questionnaires for the warranty? These are
examples of market research. When companies use the results of the market research, they
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design a way of inviting people to a new restaurant (place). They can use coupons, displays,
contests, samples, etc.
For example, if you wanted to do a contest similar to Saturn’s you would have to explain
how people would enter the contest and how you would determine the winner - Saturn had a
car filled with balls and people had to guess how many balls were in the car.
9) Which marketing research items are you going to apply to your restaurant?
10) Which marketing research items have been deciding factors to determine which restaurants you
go to with your family?
Restaurant Skills Waitressing/Waiter Activity You and a group of your friends have just finished a fast game of tennis. Its lunchtime
and you’re all hungry. You’ve just ordered your favorite foods at “Quinn’s Quick Order,” a
local drive-in. Using the order pad and price list below, figure the total cost for each
lunch, including sales tax. (Utah State Sales Tax is 6.35%) See the chart in this folder.
1. Jed: Two cheeseburgers, each with lettuce, tomato, onions; large fries; large root beer.
Total ________________
2. Jane: One plain cheeseburger, large fries, and a small fruit punch.
Total ________________
3. Jim: One hamburger, small fries, and small lemonade.
Total ________________
4. Joni: One hot dog with lettuce, tomato, onions; large fries; chocolate milkshake.
Total ________________
Hot Dog $1.50
Hamburger $1.85
Cheeseburger $2.35
Lettuce, tomato, onion $ .60
Large Fries $1.25
Small Fries $1.00
QUINN’S
QUICK
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Soon after your lunch you return to work and a busload of baseball players pulled into the
drive-in. Using the prices listed above and the applicable tax figure their total bill.
5. Ten people ordered: One hamburger with lettuce, tomato, and onion; and a small fruit
punch. Sub Total ____________
6. Ten people ordered: One cheeseburger with onions, large fries, and a large root beer.
Sub Total ____________
7. Ten people ordered: One plain hamburger, small fries, and a milkshake.
Sub Total ____________
8. The bus driver ordered: Two hot dogs, small fries, and large lemonade.
Sub Total ____________
9. The bus driver paid the entire bill. What was the total bill? ________________
Cashiering Activity When counting change, you should give the least number of coins possible. For example:
• If the amount of change is 18 cents, you should not give the customer 18 pennies (18 coins). • It is also not practical to give the customer three nickels and three pennies (six coins).
• It is best to give the customer one dime, one nickel, and three pennies (five coins). Give the change to the customer by stating the amount of the bill, and counting up to the amount of
money received. For example:
• If the amount of the bill is .65 cents, and the customer gives you $1, the steps in making change are:
.65 cents and one dime equal .75 cents, plus .25 cents equal $1.
• If the amount of the bill is $1.20, and the customer gives you $2, change is given like this: $1.20 plus one nickel equal $1.25, plus three quarters equal $2.
Write the correct amount of change under the correct column below. Remember ~ Use the
smallest number of coins possible! Use the “play money” provided by your teacher to practice
counting change for the examples on the student activity guide.
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Table Setting Activity An attractively set table establishes a nice environment for eating at home or in a restaurant. If affects a person’s attitude toward a meal. Some basic table setting guidelines are:
•A tablecloth should hang 8 to 10 inches over the sides. Placemats should be an equal distance apart, and near the edge of the table. •The napkin should be folded and placed with the open edge near the left side of the fork. It should be placed about 1 inch from the edge of the table. •Flatware (silverware) is arranged in the order of use. The first piece to be used should be placed on the outside. Forks should be placed on the left of the plate, and knives and spoons should be placed to the right of the plate with the knife on the inside. Flatware should be placed so that the bottom is about 1 inch from the edge of the table. •Dinnerware (plates, etc.) should be placed within easy reach of the person’s hand, with dinner plates being about 1 inch from the edge of the table, salad plates to the left of the
Amount
of Bill
Amount
Received
Change
Amount
Pennies Nickels Dimes Quarters Dollars # of
pieces
Check
your
answer
with the
play
money
$. 35 $.50
$.95 $5.00
$.27 $1.00
$.12 $.25
$.70 $.75
$1.37 $2.00
$.89 $5.00
$3.56 $5.00
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forks, and bread plates directly above the forks. •Glasses are placed at the tip of the knife, and cups and saucers are placed to the right of the knife and spoon(s). •A centerpiece may be placed anywhere on the table as long as it is low enough for people to see each other.
Practice setting the table for the situations described on the next page. You may refer to the table setting diagram for reference. The table-setting diagram is a basic setting and will not be exact for all occasions and/or all settings. There can and should be variations, depending upon the situation.
Situation #1
You are planning to have a birthday dinner for your dad, and are inviting your grandparents to come, too.
The menu will be: Roast Beef Baked Potatoes Green Salad Rolls Apple Pie Fruit Punch
How would you set the table for this dinner?
(When you have finished, let your teacher check your setting.)
Situation #2
You are to set the table for the family dinner tonight.
The menu will be: Vegetable Beef Soup French Bread Cheese Slices Canned Fruit Cookies Milk
How would you set the table for this dinner?
(When you have finished, let your teacher check your setting.)
Situation #3
You are in charge of setting up the tables for a dinner at your church. There will be about 150 people there.
The menu will be: Spaghetti Salad Garlic Bread Ice Cream Sundaes Fruit Punch
How would you set the table for this dinner?
(When you have finished, let your teacher check your setting.)
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Customer Service
What words do you expect to come from your server’s mouth when you sit down in a
restaurant? As the manager of your new restaurant, list 20 bits of advice you would give new
servers, or 20 phrases you would want them to say frequently to customers on your answer sheet.
Dishwashing Put these dishwashing steps for restaurants in the correct order by placing numbers 1 - 8 next
each step.
_________ Allow to air day or dry with clean towel
_________ Scrape food particles off dishes
_________ Wash in hot, soapy water
_________ Rinse in sanitizing chemical or extremely hot water
_________ Wash dishes in correct order by groups
_________ Pre-rinse dishes lightly
_________ Rinse in hot water
_________ Sort and stack dishes by groups
List two reasons why proper dishwashing is so important:
Review through the following jobs and notice what they are in charge of and what their duties would be JOB TITLE: Cashier _____ 1. Wash your hands thoroughly. Fill out the top of this paper.
_____ 2. Sit at the cash register.
_____ 3. Tape this sheet to the cashier station desk.
_____ 4. Count your money and fill in ONLY the first line of the Cashier’s Daily Balance
Sheet (at the bottom of this page).
_____ 5. Get the mints from the restaurant owner (teacher). Put three or four mints
on several small plates.
_____ 6. Give the small plates with the mints to the food servers as requested.
_____ 7. If any mints are left over, return them to the restaurant owner (teacher).
_____ 8. When customers are ready to pay their bill, take their money and give them
the change.
_____ 9. Put the receipts (food tickets) on the stand.
_____ 10. When the last customer has paid, run a total of the day’s receipts (food
tickets). Put this figure on line #2 of the Cashier’s Daily Balance Sheet.
_____ 11. Add lines #1 and #2 of the Cashier’s Daily Balance Sheet together, and put
the total on line #3.
_____ 12. Count the money. It should be the same amount as line #3 of the Cashier’s
Daily Balance Sheet.
_____ 13. Give this completed form, along with the food tickets and money to the
manager. Return to your regular seat.
CASHIER’S DAILY BALANCE SHEET
1. Total amount of cash on hand at beginning of business day: ___________
2. Amount of money taken in (total of food tickets): _______________
3. Total amount of cash on hand at end of business day: _______________
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JOB TITLE: Cook •YOU MUST STAY IN THE KITCHEN AT ALL TIMES! •YOU ARE NOT ALLOWED IN CUSTOMER EATING AREA!
____ 1. Wash your hands thoroughly. Fill in the top of this paper. ____ 2. Wait in the kitchen until the assistant manager brings you the aprons, hats,
cooking utensils, and food supplies.
____ 3. Put on your hats and aprons. ____ 4. Prepare the food, making ______ servings of the recipe. ____ 5. Take the written orders from the food servers.
____ 6. Give the prepared orders to the cook’s assistant who will place them on a tray
for the food servers.
____ 7. When all of the orders have been filled, return the leftover food to the
assistant manager.
____ 8. Give dirty dishes to cook’s assistant to wash and put away.
____ 9. Wipe off counters, sink, and stove/microwave.
____ 10. Fold your aprons and return them to assistant manager.
____ 11. When this form is complete, give it to assistant manager.
____ 12. Return to your regular seats.
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JOB TITLE: Cook’s Assistant
•YOU MUST STAY IN THE KITCHEN AT ALL TIMES! •YOU ARE NOT ALLOWED IN CUSTOMER EATING AREA!
____ 1. Wash your hands thoroughly. Fill in the top of this paper.
____ 2. Wait in the kitchen until the assistant manager brings you the following
supplies: TRAYS, HATS, and APRONS.
____ 3. Put on your hat and apron.
____ 4. Set out ____ paper cups and/or plates for the cook(s) on a tray.
____ 5. Fill the sink with hot, soapy water.
____ 6. Get two (2) dishtowels and two (2) dishcloths.
____ 7. Take the orders from the food servers. Give orders to the cooks.
____ 8. If a beverage is to be served, prepare it (them), place on a tray, and give to the
food servers.
____ 9. Help the cooks prepare the orders as needed.
____ 10. Place prepared orders on trays for the food servers.
____ 11. Wash, dry, and put away pots, pans, or equipment used in the food preparation
process.
____ 12. Wash the dirty dishes that are brought to the kitchen.
____ 13. Dry the dishes and put them away.
____ 14. Drain dishwater from the sinks, wipe them out, and polish faucets.
____ 15. Put the dirty dishtowels and dirty dishcloths in the laundry area.
____ 16. Give this completed form to the assistant manager. Return to your regular seat.
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JOB TITLE: Manager
NOTE: If the assistant manager needs to replace another staff person, you will need to
do his/her job along with your own.
You are in charge of: HOST(ESS), CASHIER(S), FOOD SERVER(S), and TABLE
ATTENDANT(S).
______ 1. Wash you hands thoroughly.
______ 2. Check out the following supplies from the restaurant owner (teacher).
Record the amount of each item you take:
_______ Menus _______ Water pitchers _______ Silverware
_______ Order pads _______ Water glasses _______ Tablecloths
______ 10. Give the completed work forms to the restaurant owner.
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JOB TITLE: Assistant Manager
NOTE: If the assistant manager needs to replace another staff person, you will need to
do his/her job along with yours.
You are in charge of: COOK(S) AND COOK’S ASSISTANT(S).
______ 1. Wash your hands thoroughly.
______ 2. On step #3 below, list food supplies/cooking utensils needed.
______ 3. Check out the necessary supplies from the restaurant owner (teacher).
Record the amount of each item you take:
________ TRAYS ________ _____________
________ APRONS ________ _____________
________ HATS ________ _____________
________ ____________ ________ _____________
_____ 4. Give the food, cooking utensils, hats, and aprons to the cook’s assistant(s).
______ 5. Give the trays to cook’s assistant(s).
______ 6. Make sure the cook’s assistant(s) wear their hats and aprons.
______ 7. Make sure the cook(s)/cook’s assistant(s) stay in kitchen at all times.
______ 8. Make sure the cook(s)/cook’s assistant(s) do their jobs well. Collect their completed
work forms.
Turned in: (Yes or No)
________ Cook(s) ________ Cook’s Assistant(s)
______ 9. Return the cooking utensils and remaining food supplies that were checked out to the
supply table. Be sure to return the same amount of each item that you checked out:
________ TRAYS ________ _____________
________ APRONS ________ _____________
________ HATS ________ _____________
________ ____________ ________ _____________
______ 10. Give the completed work forms to the restaurant owner.
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JOB TITLES: Maitre ‘d --------
Host(ess) --------
One person may do all of these jobs, or you may split them up between two people. If your
restaurant chooses two people, refer to the “*” to indicate who is responsible for each task.
MAITRE ‘D HOST(ESS)
*_________ *_________ 1. Wash your hands thoroughly.
*_________ _________ 2. Make sure there is a chair at each place setting.
_________ *_________ 3. Wait at the Host Station to get the menus, water
pitchers, and centerpieces from the manager.
*_________ _________ 4. Fill water pitchers and leave them at Host Station.
*_________ _________ 5. Put the centerpieces on the tables.
*_________ _________ 6. Check to make sure the tables are set correctly.
_________ *_________ 7. Take the menus and wait for customers to arrive.
*_________ _________ 8. Welcome customers as they arrive AND
_________ *_________ Ask, “How many are in your party?”
_________ *_________ 9. Check to see where a table available for the party
size.
_________ *_________ 10. Lead customers to the table.
_________ *_________ 11. Give each member of the party a copy of menu.
_________ *_________ 12. After party is seated, get water pitcher and fill their
glasses.
*_________ _________ 13. When the food server(s) return the menus, give them
to the manager.
*_________ *_________ 14. While customers are eating, be seated near cashier.
_________ *_________ 15. Empty/dry water pitchers, and return them to manager.
_________ *_________ 16. After customers have left table, use a tray to pick up
water glasses and take them to cook’s assistant.
*_________ _________ 17. Collect centerpieces and return them to manager.
*_________ _________ 18. Give this completed form to the manager. Return to
your regular seat.
31
JOB TITLE: Food Server
___ 1. Wash your hands thoroughly and fill in the top of this paper.
___ 2. Wait at the food service station until the manager brings you aprons and order pads.
___ 3. Stay at the food service station until the customers are seated.
___ 4. After the customers are seated and have had time to look over the menu, go to the table with your order pad and pen/pencil.
___ 5. Greet customers and introduce yourself. Ask, “Are you ready to order?”
___ 6. Write each customers’ orders on the order pad. Write everything down!
___ 7. Return the menus to the host(ess)/maitre ‘d.
___ 8. Take the order and give it to the cook.
___ 9. Serve beverages to the customers from the RIGHT side, using your RIGHT hand.
___ 10. When the order is ready, serve it to the customers from their LEFT side, using your
LEFT hand.
___ 11. Sit at the food service station while the customers are eating.
___ 12. After a short time, return to the table and ask the customers if their orders are okay.
___ 13. Get one mint per customer from the cashier and put them on a small plate.
___ 14. Total the bill and place it face down on the plate with the mints. Put the plate by the person you think will be responsible for the bill (generally, the person taking charge of the group). Say, “Thank you very much.”
___ 15. Return the order pads and aprons to the manager.
___ 16. Give this completed form to the manager and return to your regular seats.
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JOB TITLE: Table Attendant
____ 1. Wash your hands thoroughly and fill in the top of this paper.
____ 2. Wait at the table attendants’ station until the manager brings you the tablecloths,
water glasses, silverware, and napkins.
____ 3. Put the tablecloths on the tables.
____ 4. Set the empty water glasses and napkins on the tables correctly.
____ 5. If needed, place the silverware on the table(s).
____ 6. Stay at the table attendants’ station from the time the restaurant opens until the
customers at your tables leave.
____ 7. After the customers have left, use a tray to clear the tables, except for clean glasses
and centerpieces.
____ 8. Take the dishes to the cook’s assistant. Throw the paper items in the trash.
____ 9. Fold the tablecloths and give them to the manager.
____ 10. Wipe off the tables.
____ 11. Push the chairs under the tables.
____ 12. Table Attendants #1 and #2: Clean the floor in the kitchen area.
____ 13. Table Attendants #3 and #4: Clean the floor in the eating area.
____ 14. Table Attendant #1: Give this completed form to the manager.
____ 15. Return to your regular seats.
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JOB TITLE: Restaurant Owner
THINGS TO PUT OUT ON THE SUPPLY TABLE:
RECIPE INGREDIENTS: EQUIPMENT: SUPPLIES:
______ ________________ ______ Trays ______ Disposable Food Service Hats
______ ________________ ______ Water Pitchers ______ Rubber Bands
______ ________________ ______ Water Glasses ______ Menus
______ ________________ ______ Silverware ______ Order Pads
