BANQUET OBJECTIVES Preparation and service of food for the dining public is an excellent way to practice classroom lecture/demonstrations in a “live” atmosphere. The quality of food is one reason why the public enjoys dining at the culinary school. However, good food served poorly detracts from the experience and is often the determining factor whether a guest will return to the restaurant. When surveyed in restaurant publications, guests state their number one reason for not returning to a restaurant is poor service. In this course it will be our goal to learn the skills required to provide quality service that will often exceed the guests’ service expectations. Banquet Nights allow an opportunity to practice the basics of professional service: (a) Anticipating and satisfying guests needs (b) Etiquette and dining room rules of service (c) Carrying large and small service trays (d) Proper servicing of food and beverage (e) Communicating effectively (f) Learn and implement basic managerial duties-staffing, floor plans, guest lists, seating and directing service flow BANQUET SYNOPSIS Reservations are placed and paid for in advance.

Guests are seated at tables of four to twelve persons, with two to three parties potentially sharing the same table. This allows for more seating space and somewhat simplifies the flow of service. Acura 2017 Tsx Navigation System Manual download. download Loncin 50cc Atv Manual torrent.

Even though several parties may be seated at the same table, the table is served as one, with the only exception being wine and beverage service. Various personnel positions are used in banquet service. We will utilize the following: Front Server, Back Server, Server’s Assistant, Floor Managers. There are several factors to consider when writing the item descriptors. First, the food may be temperature-hot and in need of consumption as soon as possible. Therefore, the descriptions must be as concise as possible when still allowing the guests to absorb your information. Amag Symmetry User Manual download.