3. DEFINITION
BRIEFFING
A MEETING PLACE FOR RESTAURANT
STAFF PRIOR TO OPENING.
MEDIUM COMMUNICATION IN THE
RESTAURANT
ALL IMPORTANT INFORMATION WILL
BE DELIVERED DURING THIS SESSION
5. During Brieffing
WHAT THE WAITERS AND
WAITRESESS MUST DO ??
◎Alert on what item 86 for that day
◎Promotion for that day/ week/
month
◎Always be ready all the time with
“waiters best friend” & had a
proper attire for service
◎fully conversant with menu card
and beverage list of the day
5
6. “
ASSINGNING
DUTIES
6
Duties must be rotated every week,
every staff had chance to experience
a new duties. this also create a multi-
skills staffs
7. 7
◎Duties must be rotated every week,
so that every staff had chance to
experience a new duties. This also
create a multi-skills staffs
ASSINGNING
DUTIES
9. 9
1. • METHOD OF PREPARATION
2.
• PREPARATION TIME
3.
• SAUCES USED WITH DISH
4.
• ACCOMPANIMENTS & GARNISH
5.
• METHOD OF SERVICE
MENU
KNOWLEDGE
10. 10
6.
• PRICE OF THE FOOD
7. • PLACE OF PREPARATION
8.
• APPROPRIATE CUTLERIES
• CROCKERIES USED WITH EACH DISHES
9.
• PORTION SIZES
10.
• PORPULAR SELLING ITEMS
12. UPSELLING
TECHNIQUES
12
1.Restaurant staff
should know the
popular selling items
2.Restaurant staff
must also know the
promotion made
by the restaurant
3.Suggest and
propose the
expensive items first.
by promoting the
item
4.The food &
beverages displayed
in the restaurant will
attract guest and
motivate them to
order
13. 13
5.place card on the
tables to promote
another outlet in the
hotel or promote a
specialty of a
restaurant
6.try to remember
the guest’s name
and their favorites
dishes
7.when the guest leave
the restaurant it is
important to invite
them to visit the
restaurant again
8.lastly, give clean
and efficient service
and the guests
demand this if he
wish to come again
UPSELLING TECHNIQUES
