TAILIEUCHUNG - 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 .

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