{"id":836,"date":"2020-01-22T10:49:52","date_gmt":"2020-01-22T10:49:52","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=836"},"modified":"2020-02-04T15:04:44","modified_gmt":"2020-02-04T15:04:44","slug":"mise-en-place-mise-en-scene","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-beverage-service-foundation-1\/mise-en-place-mise-en-scene\/","title":{"rendered":"MISE-EN-PLACE &#038; MISE-EN-SCENE"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"836\" class=\"elementor elementor-836\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-148bd8f elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"148bd8f\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-5a46ea9\" data-id=\"5a46ea9\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-46b341f elementor-widget elementor-widget-text-editor\" data-id=\"46b341f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h1><strong><em><u>RESTAURANT MIS-EN-PLACE<\/u><\/em><\/strong><\/h1><p><strong>The term \u201cMis-en-place\u201d (Preparation for service) is the traditional term used for all the duties that have to be carried out in order to have the room ready for service. A duty rota showing the tasks and duties to be completed before service, and which member of staff is responsible.<\/strong><\/p><p><strong>The daily duties might be stated as follows:<\/strong><\/p><p><strong>\u00a0<\/strong><strong><u>SUPERVISOR<\/u><\/strong><\/p><ul><li><strong>Check the booking diary for reservations.<\/strong><\/li><li><strong>Make out the seating plan for the day.<\/strong><\/li><li><strong>Make out a plan of the various stations and show where the staff will be working.<\/strong><\/li><li><strong>Go over the menu with staffs immediately before service.<\/strong><\/li><li><strong>Check that all duties on the duty rota are covered and that a full team of staff is present.<\/strong><\/li><\/ul><p><strong>\u00a0<\/strong><strong><u>HOUSE KEEPING<\/u><\/strong><\/p><ul><li><strong>Every day vacuum the carpet and brush the surrounds.<\/strong><\/li><li><strong>Clean and polish the doors and glasses.<\/strong><\/li><li><strong>Empty waste bins and ashtrays.<\/strong><\/li><li><strong>Each day on completion of all duties, line up all the table and chairs.<\/strong><\/li><\/ul><p><strong>\u00a0<\/strong><strong><u>LINEN <\/u><\/strong><\/p><ul><li><strong>Collecting the cleanliness from the H\/K department, checking items against the list, distributing them to the various service points, laying tablecloths and folding the serviettes.<\/strong><\/li><li><strong>Ensuring that stocks are sufficient to meet the needs.<\/strong><\/li><li><strong>Ensuring that the glass cloths &amp; waiters\u2019 cloths are available.<\/strong><\/li><li><strong>The preparation of the linen basket for return to the linen room.<\/strong><\/li><\/ul><p><strong>\u00a0<\/strong><strong><u>HOT PLATES<\/u><\/strong><\/p><ul><li><strong>Switch on the hot plate.<\/strong><\/li><li><strong>Ensure all the doors are closed.<\/strong><\/li><li><strong>Items to be placed in the hot plate would be according to the menu offered.<\/strong><\/li><li><strong>Set out the required kitchen silvers on top of the hot plate.<\/strong><\/li><li><strong>Stock up after each service with clean and polished china wares in readiness for the next meal service.<\/strong><\/li><\/ul><p><strong>\u00a0<\/strong><strong><u>SILVER<\/u><\/strong><\/p><ul><li><strong>Collection of cutlery, flatware and hollowware from the silver room.<\/strong><\/li><li><strong>Polishing and sorting out of various cutleries for the service with the required quantities.<\/strong><\/li><li><strong>\u00a0Daily cleaning of cutleries, flatwares, hollowwares as per the daily rota.<\/strong><\/li><li><strong>Daily cleaning of ashtrays, carving trolley etc.<\/strong><\/li><\/ul><p><strong>\u00a0<\/strong><strong><u>CROCKERY<\/u><\/strong><\/p><ul><li><strong>Checking and polishing of side plates and make ready for lay-up.<\/strong><\/li><li><strong>Checking and polishing of crockery for hotplate according to menu and service requirements.<\/strong><\/li><li><strong>Preparation of service plates\/flats for sideboards.<\/strong><\/li><\/ul><p><strong>\u00a0<\/strong><strong><u>SIDE BOARD<\/u><\/strong><\/p><ul><li><strong>Place all the cutleries in the proper boxes of the sideboard.<\/strong><\/li><li><strong>Place all the crockeries in the appropriate place of the sideboard.<\/strong><\/li><li><strong>Place the service salvers &amp; finger bowls in the sideboard.<\/strong><\/li><li><strong>Place soup &amp; sauce ladels, bread buskets and butter dish.<\/strong><\/li><li><strong>Check for check pad, service cloths and menu cards.<\/strong><\/li><li><strong>Polishing and refilling of oil-vinegar stand, sugar basins, cruet set &amp; pepper mills.<\/strong><\/li><li><strong>Ketchup, French &amp; English, W. Sauce etc should be there.<\/strong><\/li><\/ul><p><strong>\u00a0<\/strong><strong><u>DISPENSE BAR<\/u><\/strong><\/p><ul><li><strong>Open the bar and remove the liqueur trolley from the bar area.<\/strong><\/li><li><strong>Bar silvers requiring cleaning to be taken to the silver man.<\/strong><\/li><li><strong>Clear any debris left from the previous day. <\/strong><\/li><li><strong>Wipe down the bar tops as well as the glasswares.<\/strong><\/li><li><strong>Clean the shelves and scrub out the bar floor.<\/strong><\/li><li><strong>Check the pads, wine lists, and line up the clean and wiped glasses.<\/strong><\/li><li><strong>Prepare the bar for service with the various bar equipments.<\/strong><\/li><li><strong>Check the availability of beverages and pick up from store.<\/strong><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-d560cd4 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"d560cd4\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-96e159b\" data-id=\"96e159b\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-76c7485 elementor-widget elementor-widget-text-editor\" data-id=\"76c7485\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h1><span style=\"color: #000000;\">MISE-EN-SCENE<\/span><\/h1><p><span style=\"color: #000000;\">It is a French term which refers to &#8220;prepare the environment and make it presentable&#8221;. Food and beverage outlets should be pleasant, comfortable, safe and hygienic to ensure better environment to accept guests.<\/span><\/p><p><span style=\"color: #000000;\">Mise-en-scene involves cleaning of service ares, tables, chairs, side station, food trolley\/cart, brushing and cleaning of floor, vacuuming\/hoovering of carpets, doors and windows etc.\u00a0<\/span><\/p><h5><span style=\"text-decoration: underline;\"><span style=\"color: #000000; text-decoration: underline;\">Mise-en-scene in the bar includes the following such as:<\/span><\/span><\/h5><ol><li><h5><span style=\"color: #000000;\">clean the bar counter and cupboards<\/span><\/h5><\/li><li><h5><span style=\"color: #000000;\">check stock and bring the stock from the stone if required<\/span><\/h5><\/li><li><h5><span style=\"color: #000000;\">department and clean the glassware and keep properly<\/span><\/h5><\/li><li><h5><span style=\"color: #000000;\">clean cocktail equipment and display properly the counter<\/span><\/h5><\/li><li><h5><span style=\"color: #000000;\">prepare all the items for garnishes and accompaniments<\/span><\/h5><\/li><li><h5><span style=\"color: #000000;\">chill the wines, beers, soft drinks etc.<\/span><\/h5><\/li><li><h5><span style=\"color: #000000;\">display all the liquors properly in the display rack<\/span><\/h5><\/li><li><h5><span style=\"color: #000000;\">glassware to be arranged as required<\/span><\/h5><\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-190ecaa elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"190ecaa\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-f7619d6\" data-id=\"f7619d6\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-7e8bbc8 elementor-widget elementor-widget-text-editor\" data-id=\"7e8bbc8\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h3 style=\"text-align: center;\"><span style=\"color: #ff0000;\">\u00abBACK<\/span><\/h3><h3 style=\"text-align: center;\"><a href=\"https:\/\/ihmnotessite.com\/index.php\/inter-departmental-relationship-with-other-departments\/\"><span style=\"color: #ff0000;\"><strong>INTER-DEPARTMENTAL RELATIONSHIP WITH OTHER DEPARTMENTS<\/strong><\/span><\/a><\/h3><p>\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-4dd5234\" data-id=\"4dd5234\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-f3fc37d elementor-widget elementor-widget-text-editor\" data-id=\"f3fc37d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h2 style=\"text-align: center;\"><span style=\"color: #ff0000;\">NEXT\u00bb<\/span><\/h2><h2 style=\"text-align: center;\"><span style=\"color: #ff0000;\">NON-ALCOHOLIC BEVERAGES<\/span><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>RESTAURANT MIS-EN-PLACE The term \u201cMis-en-place\u201d (Preparation for service) is the traditional term used for all the duties that have to be carried out in order to have the room ready for service. A duty rota showing the tasks and duties to be completed before service, and which member of staff is responsible. The daily duties [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":223,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","footnotes":""},"class_list":["post-836","page","type-page","status-publish","hentry","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>MISE-EN-PLACE &amp; MISE-EN-SCENE - IHMNOTESSITE<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-beverage-service-foundation-1\/mise-en-place-mise-en-scene\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"MISE-EN-PLACE &amp; MISE-EN-SCENE - IHMNOTESSITE\" \/>\n<meta property=\"og:description\" content=\"RESTAURANT MIS-EN-PLACE The term \u201cMis-en-place\u201d (Preparation for service) is the traditional term used for all the duties that have to be carried out in order to have the room ready for service. A duty rota showing the tasks and duties to be completed before service, and which member of staff is responsible. 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