tailieunhanh - Lecture Remarkable banquet service: Chapter 5 - The Culinary Institute of America (CIA)

Chapter 5 - Service for banquets. After reading the material in this chapter, you should be able to: Explain how to obtain an alcoholic beverage license, identify factors to consider when developing the design and layout of a bar, list guidelines for suggesting wines to accompany menu items, | Service for Banquets Chapter 5 5 Explain how to handle all aspects of the guests’ arrival. Describe how to provide excellent service during the reception and cocktail hour. Explain how to coordinate and expedite dinner service. Discuss how to coordinate buffet service. Discuss how to maintain tables throughout the banquet. List and utilize the 5 areas of table maintenance. List and utilize the 3 R’s of glassware/cups. Learning Objectives Coat Check Cocktail Hour Seating Service for sit-down Expediting Table Maintenance Service for Banquets Assign a staff member to stay at the coat check at all times. Guests may need to leave early. Keeping guests’ items safe is a top priority. Attach tickets to the hangers in advance and give the coordinating number to the guest. Never return personal items to a guest unless the guest can produce the coat check number. Guests’ Arrival Coat Check During cocktail hour, the kitchen will ask for an approximate guest count. Having a server stations with a | Service for Banquets Chapter 5 5 Explain how to handle all aspects of the guests’ arrival. Describe how to provide excellent service during the reception and cocktail hour. Explain how to coordinate and expedite dinner service. Discuss how to coordinate buffet service. Discuss how to maintain tables throughout the banquet. List and utilize the 5 areas of table maintenance. List and utilize the 3 R’s of glassware/cups. Learning Objectives Coat Check Cocktail Hour Seating Service for sit-down Expediting Table Maintenance Service for Banquets Assign a staff member to stay at the coat check at all times. Guests may need to leave early. Keeping guests’ items safe is a top priority. Attach tickets to the hangers in advance and give the coordinating number to the guest. Never return personal items to a guest unless the guest can produce the coat check number. Guests’ Arrival Coat Check During cocktail hour, the kitchen will ask for an approximate guest count. Having a server stations with a clicker can be helpful. Offering glasses of wine/water butler style when guests arrive will help alleviate lines at the bar. Carrying bottles of wine to refill guests’ glasses during cocktail hour is appreciated by the guests. Servers must know the ingredients of any hors d’oeuvre they serve. Offer a cocktail napkin from a small plate, then offer the hors d’oeuvre. Reception or Cocktail Hour Communicating with the Kitchen During the Cocktail Hour Guests may linger at cocktail hour, but it is important that they be seated to keep the schedule on track. Ten minutes before the first agenda item, a server can inform the guests that it is time to be seated. If guests are still not seated, you might: Close the bar. Dim the lights. Ring a bell. Blame it on the host. Reception or Cocktail Hour (cont’d) Seating The last resort is to blame it on the host of the event by saying, “I’m sorry, but the host has asked everyone to be seated.” This works especially well if you can phrase it so that .

• Du lịch
• Banquet service
• Remarkable banquet service
• Lecture Remarkable banquet service
• Planning for banquets
• Managing specific events
• Beverage service for banquets