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Here at Les Roches, the Market Place is the major Food and Beverage outlet, serving breakfast, lunch and dinner to a large percentage of the students and staff each day. It is a very important part of our training in HOI as service students and HOII as kitchen students. Because it is the largest and busiest of the outlets, there is an element of pressure and working quickly and efficiently is very important.
We spent two weeks working in Market Place, one week on breakfast/ lunch shift and the other on lunch/ dinner shift including a class on Service Concepts. Each day we were allocated a section and a number of tables in each section. Each morning we set the tables for lunch with special napkin folds, after lunch we set for diner and after diner for breakfast. There we had to give a menu explanation, take orders, serve water and clear the plates when the guests were finished.
The goals of our practical training were learning about 6 major points:
In service concepts we learn a range of things from using kitchen equipment, cutlery and plates to flower arranging. Each day we had a different topic to cover and we managed to fit a whole lot into two weeks.
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