This document provides information about a revised set menu dinner service at Park Café Food & Beverage Co.,Ltd. It includes objectives to introduce staff to the new set menu concept and service sequence. The key points are: - A set menu offers pre-set courses served course by course, allowing customers to order from 3 to 4 courses including starter, soup, main course, and dessert. - The service sequence for the set menu dinner is outlined in 19 steps from greeting customers to presenting the bill. - Risks of the new concept are discussed, including ensuring food quality and accurate orders are fulfilled for each customer.

1. Park Café Food & Beverage Co.,Ltd
Training & Development
Revises of New Style of Service
Set Menu Dinner
PSV 2012
Conduct by: Mr. Reaksmey

2. Contents;
 1- Introducing to set menu
 2- The Set Menu Time table
 3- The Set Menu Service Sequence Revised
 4- Risk of Concept During Service
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3. Objectives
 To know the set menu dinner concept.
 To know how is the service of set menu
 To be ready for the sharing this knowledge to
all stake holders.
 To reduce misunderstanding of each staff
for this such services operation
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4. 1- Introducing to Set Manu
What is set menu?
 A menu that is pre-set up by kitchen which served
course by course. A customer can order 3 to 4
courses by following the menu of :
Starter, Soup, Main course and Dessert
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5. Various choice in our daily
menu if the guest not prefer
the item in this
recommended set menu.
(Various choice is available for Main
Course only)
Effective on Monday
19th March 2012.
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6. Additional Price
 On double order of set item will be charged as:
- Starter = 2 $
- Soup = 1 $
- Main Course = 3 $
- Dessert = 1 $
Note: above prices are also recommend as individual item order.
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7. 2- Set Menu Time Table
 Service Available from 05:00pm – 09:30pm
 Set Menu is Changeable In Monthly
 Grand Operation in PSV only
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8. 3- The Set Menu
“Service Sequence” Revised
1) Greeting &Seating 10) Confirm Main Course
2) Opening Napkin 11) Clear Starter/soup
3) Presenting Menuup selling 12) Serve Main Course
Explaining the Menu (customer can 13) Clear Main course and bread
have various choice for main course in our
other daily menu if shehe not prefer the main with table well crumbed.
course in the set menu item)
14) Confirm Dessert
4) Taking Order & Repeat (must
concluded with Starter , soup, main course and
15) Serving Dessert
dessert) or + other drinks. 16) Clear Dessert
5) Confirm waiting 17) Confirm the bill
6) Set up cutlery accordingly 18) Present the bill
7) Serving Water/Tea & Bread 19) farewell the customer
8) Confirm starter /Soup
9) Serving Starter / soup
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9. 4- Risk of Concept During
Service
 Food Pick Up : Check with guest for satisfaction
 Table Seat Number: must write down clearly
 Captain Order: not too much short cut, use it to
follow up since:
- set up cutlery for each ordered (guest)
- serving period for each course coming.
Notice: No food come out without guest ordered, any waste is your responsibility.
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10. Clips Role Play
 See the clip of service style.
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11. Welcome to Questionnaires…!
 Share this to your staff as soon as possible.
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