Hotel Management

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SHIP’S
CATERING
SERVICES NC 1
(MESSMAN)

Day 3

HOUSE RULES

SHIP’S CATERING SERVICES NC 1
(MESSMAN) Day 3

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What to Bring
• Ballpen
• Extra notebook (for note-taking)
• Training hand-outs

House Rules/Training
Guidelines
• Cellular/Mobile phones: On SILENT
MODE
• Eating, drinking and smoking are not allowed inside the training room
• Wear the proper training uniform
• Observe proper decorum during and after training sessions
• Breaks: 15 minutes; 1 hour for lunch

SHIP’S CATERING SERVICES NC 1
(MESSMAN) Day 3

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Attendance and Uniform Check

TABLE AND FOOD SERVICE
Day 3

SHIP’S CATERING SERVICES NC 1
(MESSMAN) Day 3

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Objectives:
By the end of the program, the participants will be able to:
• Explain how to set the table and serve guests properly
• Discuss the sequence of food service
• Identify and describe the various types of food service

Table Appointments
•
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•
•

Table cloth and napkin
Silverware
Chinaware / Dinner ware
Glassware

SHIP’S CATERING SERVICES NC 1
(MESSMAN) Day 3

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• Check availability / requisition
• Inspect for cleanliness of equipment
• Stock side station as per standard layout • Check inventory, refill or requisition
• Inspect for cleanliness
• Stock / load on trays ready for distribution Table Settings

B. Prepare condiments, food accompaniments and guest supplies Table Settings

A. Prepare chinaware, glassware, silverware, hollowware Handout
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SHIP’S CATERING SERVICES NC 1
(MESSMAN) Day 3

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C. Set the covers
Table