TAILIEUCHUNG - Lecture Remarkable banquet service: Chapter 1 - The Culinary Institute of America

Chapter 1 - An introduction to banquets. After reading the material in this chapter, you should be able to: Describe the processes for creating job and task analyses, describe the components of a job description and list the guidelines for creating one, identify legal issues surrounding hiring and employment. | An Introduction to Banquet Service Chapter 1 1 Describe the history of banquets, from the classical period, to the Renaissance, and through today. Describe the types of banquets and different styles of locations. Explain the banquet service team’s roles and responsibilities. Learning Objectives Being invited to dine signaled social recognition and said a lot about one’s power. Guests dined on couches, resting on their left sides. The meal was divided into three courses. Servants brought large dishes from the kitchen and each guest chose his favorite portion. The Greeks served their guests wine mixed with water. Earliest Banquets: Greeks and Romans In the late fourteenth century, people began to think of food and its service as art forms. The host would display their wide collection of silver on shelves, known as a buffet. The placement of the salt cellar determined the status of diners. High status diners ate “above the salt,” and the rest below. The sequence of dishes was cold foods

Đã phát hiện trình chặn quảng cáo AdBlock
Trang web này phụ thuộc vào doanh thu từ số lần hiển thị quảng cáo để tồn tại. Vui lòng tắt trình chặn quảng cáo của bạn hoặc tạm dừng tính năng chặn quảng cáo cho trang web này.