Dining Room and Banquet Management - Essay Example

They are the key aspects that one follows in the course of a dining process.The first facet is the element of preparation. One gets ready to attend to the guests and to serve their needs in a customized fashion. This calls for one to understand their guests and to comprehend what their needs are (Holmes, 12). The second part is the attribute of effecting merchandising. This is where one takes the order of the meals. One gets to interact with the guests and get what their orders of the day or the time are.

What it is they feel like having at that point in time. The third part of a meal is the action of practically getting to serve the meal. This comes upon getting what the guests would like to have and hence it is done in a fashion that is befitting the desires of the guests at the point in time (Hall, and Schulz, 43). “Having the chef explain particular items is a good way for the service person to learn the menu” (Strianese and Strianese, 161). The service person needs to be at the beck and call of the guests and hence needs to master the menu.

“Guests often inquire about terms on the menu” (Strianese and Strianese, 164). Finally the last part is getting to present the check to the gusts. This is where they get the breakdown of what the fiscal implications of their service were and they are required to foot their bill before making their leave.