TAILIEUCHUNG - Lecture Remarkable service: Chapter 2 - The Culinary Institute of America

The learning objectives for this chapter include: Describe the characteristics of effective leaders, discuss some important factors that must be considered when leading restaurant employees, know several important management concepts, discuss conflict management, describe the process of conflict resolution. | Chapter 2 Styles of Service Learning Objectives Learn and understand how the history and traditions of table service affect service today. Trace the evolution of etiquette in Western dining from Greeks and Romans up to the present day. Describe the rise of modern restaurants and table service. Understand the sequence of courses in a menu. Define and describe various types of menus. Explain the classic hierarchy found in the front of the house. Define and describe various styles of service. Explain the term house style. The History and Traditions of Table Service Western-style dining is found in the Bible, as well as Homer’s Iliad and Odyssey. Formal dining, as we know it today, was reserved for wealthy men. Meals were divided into three courses: small savory meat dishes, followed by a hearty course, and desserts. Symposiums commonly followed the meal, with a mix of literary and philosophical discussions, music, acrobats, and dancers. Their dining rooms contained couches for the .

• Ẩm thực
• Remarkable service
• Lecture Remarkable service
• Practical service skills
• Foodservice operations
• Tangible service skills
• Anticipating customer needs
• Ebook Remarkable service
• Beverage service
• Wine service
• Special service challenges
• Cocktail services
• Wine serving aids
• Banquet service
• Remarkable banquet service
• Lecture Remarkable banquet service
• Planning for banquets
• Managing specific events
• Beverage service for banquets