tailieunhanh - Lecture Remarkable banquet service: Chapter 7 - The Culinary Institute of America (CIA)

Chapter 7 - Beverage service for banquets. After reading the material in this chapter, you should be able to: Identify factors to consider when planning a menu, list and describe some common menu types, discuss methods for determining menu item pricing, identify factors to consider when determining a menu’s design and layout. | Beverage Service for Banquets Chapter 7 7 Discuss how to plan and manage the service of water and hot beverages. Explain how to pour and handle wines for a toast and during the meal. Explain how to select the right type of bar for an event. Discuss how to properly staff, stock, and oversee bar service. Discuss how to maintain glassware for beverage service. Learning Objectives Water and Hot Beverage Service Water is often preset during catered affairs. Glasses are replenished frequently during the event. Do not clear water glasses until the event is over or absolutely positive guest has left. Presetting Water Cups and saucer, sugars and creamers can be preset for a breakfast or luncheon event, but usually not at dinner. An exception may be during an event where setting in coffee service would be disruptive—like a live auction or a fashion show. Water and Hot Beverage Service (cont’d) Presetting Cups and Saucers Tie a ribbon on decaffeinated coffeepots to distinguish them during . | Beverage Service for Banquets Chapter 7 7 Discuss how to plan and manage the service of water and hot beverages. Explain how to pour and handle wines for a toast and during the meal. Explain how to select the right type of bar for an event. Discuss how to properly staff, stock, and oversee bar service. Discuss how to maintain glassware for beverage service. Learning Objectives Water and Hot Beverage Service Water is often preset during catered affairs. Glasses are replenished frequently during the event. Do not clear water glasses until the event is over or absolutely positive guest has left. Presetting Water Cups and saucer, sugars and creamers can be preset for a breakfast or luncheon event, but usually not at dinner. An exception may be during an event where setting in coffee service would be disruptive—like a live auction or a fashion show. Water and Hot Beverage Service (cont’d) Presetting Cups and Saucers Tie a ribbon on decaffeinated coffeepots to distinguish them during service. Dessert drinks with coffee might be offered. Coffee service basics include: Set in sugar and creamers before serving coffee 1 set/4. Set coffee cups to the right of guests, handles at four o’clock. Water and Hot Beverage Service (cont’d) Serving Coffee Always use freshly boiled water for tea. It is best if the water is added to the tea at the table. Formal tea service uses two pots: one for the infusion, and then a second for additional hot water. Tea should be served with milk, lemon, sugar, and/or honey. Water and Hot Beverage Service (cont’d) Serving Tea Beer should be properly maintained and served at the right temperature. Many guests prefer their beer served in a glass. Guests may wish to pour their own beer. Beer © 2014 The Culinary Institute of America - Since some guests are particular about how much (or how little) head they have on a beer, ask the guest if he or she would like you to pour. 7 Wine does not need to be presented at a banquet and can be opened at the bar. .

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