Introduction
- This webquest is designed to teach students about Mise En Place in service. They will learn and practice mise en place in service workshop.
Mise-en-Place means preparing the Restaurant prior to service.
Basically, “Mise-en-Place refers to prepare the restaurant or F&B department properly to serve the guest and clients. In order to ensure service and is as smooth as possible”.
This preparation will vary from Restaurant to Restaurant and Country to Country, but in general, the points listed below can used as a comprehensive guide.
You can say that Mise en Place is the great way to Preparing service area.
- Mise-en-Place is one of the great and very important things, part and chapter for F&B service, for any kind of Restaurant. If anyone interested to get a Job and start business with F&B or Restaurant then he/she has to know about Mise en Place.
Defınıtıon of Mıse-en-Place: Mise-en-Place means preparing the Restaurant prior to service.
Basically, “Mise-en-Place refers to prepare the restaurant or F&B department properly to serve the guest and clients. In order to ensure service and is as smooth as possible”.
This preparation will vary from Restaurant to Restaurant and Country to Country, but in general, the points listed below can used as a comprehensive guide. You can say that Mise en Place is the great way to Preparing service area.
Setting table:
After the restaurant cleaning and arranging work, it is time to prepare the customer's tables. This preparation service varies according to the type of food, the service characteristics of the nations and the class of the restaurant. This table preparation process, Is called «servis" or ‘’table preperation ( kuver)".
Service:
They are placed on the table depending on the manner of eating and the order of the plates, cutlery, knives, cups, napkins, ashtrays, vases, candlesticks, etc.,
Standard servıce stuff:
Molton
Table cover
Cover sheet
Fabric napkin
Show plate
Bread plate
Main dish knife and fork
Butter knife
Water glass and wine glasses
Menaj
*In this webquest we will learn about:
- Service types, how to serve different ways
- Mice EN place assessment techniques: Narrating, question-answer, group work, Implemantation, Gastronomy module.
- How to develop a questionnaire for the mice EN place
Task
Your task for this webquest is to find out service types.
You and your group (5 students total) will become "experts" on this topic.
Lastly, you will develop a procedure in which you will present all the progress that must be carried out within the service. You will also develop a questionnaire that will help you assess the mice EN place
Process
Follow the steps below for the first process in your project.
1. In groups of 4, you will work together to learn about the types of service and how to serve in gastronomy department by using the link and filling out the worksheet below.
Service types
http://fandbfood.com/what-is-mise-en-place/
Measuring mice EN place (worksheet)
2. Each group will continue to search for Service types
Methods of measuring Service.
https://en.wikipedia.org/wiki/Mise_en_place
Now that you have completed all the components of process one, proceed to process two!
Great work!
Now you will develop a procedure in which you will inform all service types respecting the following structure:
|
Nr. Crt. |
Service Types |
Activities |
|
1. |
Simple service
|
|
|
2. |
Table de hote service
|
|
|
3. |
A’la carte service
|
|
|
4. |
Open buffet service
|
|
Furthermore, you will design a questionnaire that will help you assess the quality of the service, observing the following conditions:
- simple to fill in, clear
- short: 8 - 10 closed questions
- a short introduction which includes a presentation of the aim of the questionnaire and some words of different services.
Evaluation
This is how your work will be evaluated.
|
|
Beginning 0 |
Developing 5 |
Qualified 8 |
Exemplary 10 |
|
Score
|
|
Completed specific aspects of mice EN place |
worksheet not filled out. |
Worksheet filled out. Lacking correct information and appropriate responses. |
Worksheet filled out. Correct answers but lacking descriptions that show knowledge has been gained. |
Worksheet filled out with correct answers and appropriate responses that demonstrate that knowledge has been gained. |
|
|
|
Methods of measuring service types (worksheet) |
worksheet not filled out. |
Worksheet filled out. Lacking correct information and appropriate responses. |
Worksheet filled out. Correct answers but lacking descriptions that show knowledge has been gained. |
Worksheet filled out with correct answers and appropriate responses that demonstrate that knowledge has been gained. |
|
|
|
Procedure in which the students presented all the activities (attitudes) to be carried out with the 4 different Service types |
No procedure |
Conclusion is less than one page and lacks deeper thinking and connections. |
Conclusion is appropriate length but lacks deeper thinking and connections. |
Conclusions in appropriate length demonstrates deeper thinking and connections. |
|
|
|
Questionnaire of service types |
No questionnaire |
Questionnaire is lacking key components. |
Questionnaire contains all key components but not all directions were followed. |
Questionnaire contains all key components and all directions were followed. |
|
|
Conclusion
Don’t forget!
Regardless of the methods chosen, any Service types, assessment should answer the following questions:
1.) What is Mise EN place?
2.) What are the items to prepare a cover?
3.) What are the types of Service?
4.) Tell us the difference of the Table de hote service and A’la carte service
5.) What are the standard service stuffs?
Credits
This webquest was created by a team of teachers, within the co-funded Erasmus plus KA2 partnership “English for hospitality” (EN4HOSTS), project number: 2017-1-RO01-KA201-037159, KA2 - Cooperation for Innovation and the Exchange of Good Practices ,KA201 - Strategic Partnerships for school education
The European Commission support for the production of this publication does not constitute an endorsement of the contents which reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.