Business Class - Chapter 5

1. CHAPTER 5 1ST MEAL SERVICE 5. Objectives For learning this chapter, you will be able to understand… understand- The 1st Meal Service Procedure- The service…
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  • 1. CHAPTER 5 1ST MEAL SERVICE 5. Objectives For learning this chapter, you will be able to understand… understand- The 1st Meal Service Procedure- The service preparation and method at each point of time by step.
  • 2. CHAPTER 5. 1st MEAL SERVICE1ST MEAL SERVICE- PROCEDURE SERVICE Hot towel Main Dish Table opening & Basic Tray Collecting Tablecloth Spread Dessert D t Appetizer drink Hot beverage Basic tray & Bread Final collecting Wine
  • 3. CHAPTER 5. 1st MEAL SERVICEAFTER TAKE OFF Aisle duty : Walk Around Check the class temperature Take passengers’ orders if any passengers orders, Introduce Cabin audio and video system
  • 4. CHAPTER 5. 1st MEAL SERVICEHOT TOWEL Check the condition Place towels inside of of towels before basket. heating. Spray eau de toilette toilette. Prepare towels to be Be careful not to hot. hot spray on th food the f d A proper amount of around towels should b t l h ld be heated in the oven
  • 5. CHAPTER 5. 1st MEAL SERVICEHOT TOWEL Check the temperature and moisture right before the service. Serve each towel in a rolled shape using towel tongs When collecting, lead passengers to g, p gPut used towels back in a basket.-If towel tongs are not being used fPut them underneath the basket.
  • 6. CHAPTER 5. 1st MEAL SERVICETABLE OPENING & TABLECLOTH SPREAD Prepare tablecloths Prepare tablecloths appropriate to the number of appropriate to the number of passengers. passengers’ table and Check the cleanness and of spread the tablecloth by they are ironed properly. unfolding each side. Table opening and tablecloth Tablecloth should be used spread should start when for a larger meal SVC. For g 1/3 of towel service is done. example, when the 1st meal is BREAKFAST and the 2nd meal is LUNCH, tab ec ot is ea s U C , tablecloth s used for the 2nd meal service.
  • 7. CHAPTER 5. 1st MEAL SERVICEAPERITIF DRINK Aperitif drink service should g heating condition. be started when1/3 of tablecloth spreading is done, For champagne and wine wine, place a glass on a passenger’s table first and then pour the beverage. Galley duty crew should support the aisle work while preparing for basic tray service and checking bread
  • 8. CHAPTER 5. 1st MEAL SERVICEBASIC TRAY & BREAD g Heat Bread according to the bread heating g standard in Galley Info. Prepare tumbler and wine g p glasses in a g glass rack. Pour chilled water into tumbler g glasses before the service. Place the Glass Rack on the Cart.
  • 9. CHAPTER 5. 1st MEAL SERVICEBASIC TRAY AND BREAD Place wine g glass and tumbler glass on the upper right side of the basic tray. After arrange basic tray tray, provide passenger. Do not take the sticker off from the condiment set. Remove food cover just before serving the tray for a passenger. Vinyl or wrap should be y p removed in the galley beforehand.
  • 10. CHAPTER 5. 1st MEAL SERVICEWINE Prepare 2 kinds of wine. When ½ of the basic tray service has been p g y progressed, start serving wines. Store wine in its proper temperature at all times. Check the temperature of white wine with bare hands before the service. Wine should be cold enough so that your hands feel the coldness not just from on the outside of the bottle.
  • 11. CHAPTER 5. 1st MEAL SERVICEWINE g Take an order after introducing wines and give a sample for a testing. Pour 1 oz for a tasting. See if the p g passenger g is pleased with the wine. Pour 2/3(60-70%) of the g ( ) glass Refill wine until the dessert course. Remember which wine each passenger had for a refill and make sure to store white wines in the cold condition.
  • 12. CHAPTER 5. 1st MEAL SERVICECOLLECTING APPETIZER PLATE After wine service is finished, see if p , g passengers are finished with appetizers and collect the plates. Use a large Tray or Meal Cart. g y When using a meal cart, put 2 transparent drawers inside the cart. Do not pile up too many plates at one time.
  • 13. CHAPTER 5. 1st MEAL SERVICEDESSERT There are two types of Dessert Aisle work Galley work - Take an order after introducing - Prepare serving cart the kinds of cake and fruit TOP level : - Serve fruit plate with cocktail Set fruit plate and cake. napkin after setting a knife on the right side of the passenger’s table Prepare saucer and cocktail and a fork on the left. The blade of napkin to support. the knife should be facing inward. Prepare forks and teaspoons in - If the passenger wants cake, place tidily folded linen. fork and cocktail napkin on the MIDDLE level : right hand side and serve the Prepare extra dessert and saucer. P t d t d cake. cake
  • 14. CHAPTER 5. 1st MEAL SERVICEBEVERAGE & LIQUEUR Galley work Warm the whole milk pack in bowl Prepare hot beverage, cold beverage large or in a port filled with hot water beverage, liqueur together. in advance. HOT BVGE : Prepare cocktail napkin and coaster. Coffee cup, Tea Pot : Warming COLD BVGE : Spread linen on serving tray Chill the selection of j i h l i f juice, soft d i k f drink medium and set coffee cups. and mineral water in advance. Prepare saucer and butter bowl for LIQUEUR : tea bag. Check the cleanness of the liqueur Prepare lemon(in wine glass), and brandy bottle. Set the bottles lemon tongs. after cleaning the surface if it dirty. COFFEE: Check the taste, MIDDLE level : temperature and strength of the Set the whole tumbler glass rack rack. coffee. Prepare the liqueur glasses, brandy Prepare pot for tea service. sniffer separately. Fresh milk(for milk tea service): Prepare linen for wine service.
  • 15. CHAPTER 5. 1st MEAL SERVICEBEVERAGE & LIQUEUR Aisle Work - Take an order for hot beverages and also introduce that other cold beverages are g available. Serve Coaster / Cocktail Napkin together. - Prepare other requested liquor, wine, champagne or soft drink (which are not available on the cart) in the galley.
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