TAILIEUCHUNG - Lecture Remarkable banquet service: Chapter 8 - The Culinary Institute of America (CIA)

Chapter 8 - Managing special issues. After reading the material in this chapter, you should be able to: Recognize benefits of a good restaurant name, explain the relationship between concept and market, explain why a restaurant concept might fail, discuss some qualities of successful restaurant concepts. | Managing Special Issues Chapter 8 8 Explain how to prepare an emergency kit. Discuss how to resolve issues with rented items and wedding cakes. Describe how to flip the room to prepare for a same-day event. Explain how to manage ancillaries and vendors at a banquet. Discuss issues that may arise due to guests’ discomfort. Prepare for the unexpected. Learning Objectives Keep a small case with items to help prepare for the unexpected. An emergency kit may include: Duct tape and clear tape Safety pins, in various sizes, needle and thread Scissors Matches and candles Extension cord Stapler and staples First-aid kit, including an EPI pen Extra tuxedo shirt Emergency Kit A representative of the rental company should meet with the caterer and client to inspect the venue. Ensure space for tie-down lines, trucks, and dance floor. The caterer should bring a few extra wooden stakes to show where the tent should be placed. Issues with Rented Items Tent and Dance Floor Installation Catering .

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