What Is Mise En Place In Hotel

What is Mise En Place?

Mise en Place is a French word whose pronunciation is ”mi zɑ̃ˈplas“. The term Mise en Place in a restaurant means “all the duties that are carried out to keep the service area ready for the guest.”. The duties vary from meal to meal and restaurant to restaurant depending on the F&B style of operation, sections, and layout.

Implementation Areas of Mise En Place in Hotel

The Mise en Place in a hotel should be implemented in the following areas:

Lounge Area
Restaurant
Still Room
Pantry
Hot Plate
Toilet and Washroom

1. Lounge Area

The lounge is the area where guests can wait when the restaurant is busy and have juices or aperitifs. In some stand-alone restaurants, food orders are taken in the lounge to minimize waiting time in the restaurant.

The area is kept presentable by following these:

Vacuum cleaning the carpet
Cleaning upholstery
Polishing the wooden furniture
Polishing the brass articles
Cleaning the glass surface
Checking if the fixtures are clean and properly hung
Placing items that would occupy the children

2. Restaurant

All the required things should be kept ready for service to ensure that customers are attended to promptly when they are dining and that they leave the place with complete satisfaction.

The following activities of mise en place are generally carried out in a restaurant:

Sideboard
Tables
Chairs
Crockery
Glassware
Linen

a) Crockery

Cracked or chipped crockery should not be used.
Crockery should be free from grease and stains.
If it has a logo printed on it, it should be placed in such a way that the logo faces the guest.
The handle of the cup and saucer should be on the right while placing them on the table.
All crockery used at the table should be of the same pattern and color.
Side plates should be placed on the left-hand side of the cover.

b) Glassware

Cracked or chipped glassware should not be used.
The glasses should be well polished and without any stains or fingerprints.
Glasses must be handled by their base or stem.
Glasses must be placed upside down at the tip of the large knife.
All glasses used at the table should be of the same design and size.

c) Linen

The table must be covered with a clean, laundered tablecloth.
The center crease of the tablecloth should run in the middle of the table after laying the cloth.
Napkins should be folded according to the occasion.
Soiled napkins should not be used.
Table linen should not be used for polishing tableware.