TAILIEUCHUNG - Lecture Remarkable banquet service: Chapter 4 - The Culinary Institute of America

Chapter 4 - Service styles and techniques for banquet service. After reading the material in this chapter, you should be able to: Describe front-of-the-house operations; describe back-of-the-house operations; identify ways to control food, beverage, and labor costs; discuss methods of guest check control. | Service Styles and Techniques for Banquet Service Chapter 4 4 Describe the basic styles of service and determine which style(s) of service is suitable for an event. Properly carry 2 plates in the left hand. Load, lift, carry and set down trays properly and safely for service. Learning Objectives The styles of service are described differently by different people. I tend not to test the students on the definitions since table side carving began in Russia and the French took it on as theirs. In the 12th & 18th centuries, French service was family style. American Family English Butler French Russian Buffet Styles of Service The styles of service are described differently by different people. I tend not to test the students on the definitions since table side carving began in Russia and the French took it on as theirs. Originally French service was family style Prepared & plated in the kitchen. Greater portion & presentation control. Waiter sets in the plates in front of the guests from

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