TAILIEUCHUNG - Lecture Remarkable banquet service: Chapter 6 - The Culinary Institute of America

Chapter 6 - Managing specific events. After reading the material in this chapter, you should be able to: Explain the importance of product specifications, list and describe the steps for creating a purchasing system, identify factors to consider when establishing par stocks and reordering points. | Managing Specific Events: Weddings, Bar Mitzvahs, Awards Dinners, Receptions, and More Chapter 6 6 Discuss how to prepare for and execute a theme buffet. Explain the elements of a wedding, including special traditions of Jewish and Greek weddings. Explain the preparation and sequence of events for a business lunch or awards dinner. Explain the preparation and sequence of events for a wine-pairing dinner. Explain the preparation and sequence of service for a bar or bat mitzvah. Understand how to appropriately handle wrapped gifts and gift envelopes. Learning Objectives A buffet should not be a gaudy, overabundant production. The unlimited amount of food available to the guests is the key to a successful buffet. Caterers often use the buffet style of service when space and time are restricted. Buffets should include a combination of: A creative and centralized idea or theme Stylized preparation of food in volume Showmanship and flare Unusual table settings and configurations .

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