TAILIEUCHUNG - Lecture Remarkable service: Chapter 3 - The Culinary Institute of America

The learning objectives for this chapter include: Discuss America's culinary heritage, explain the main elements in receiving and storing perishable and nonperishable items, describe the key points in food production, | Chapter 3 A Clean and Safe Dining Room Learning Objectives Explain the importance of cleanliness in the dining room and what it means to clean properly. Prepare serviceware, including washing and polishing. Discuss the importance of food safety. Practice safe work methods and procedures. Explain important fire safety practices. Make a positive first impression on the guest through your appearance. Good grooming is a must for anyone working in the front of the house. Hair neatly cut and combed Hands and fingernails clean Clothing that fits properly, is clean, and is wrinkle free Shoes shined and in good condition (including the heels) Cleanliness Hygiene and Safety 3 Serviceware is all utensils and wares used in the dining room to serve the guest. The main classifications of serviceware are: China: plates of all sizes, dishes, cups, saucers, underliners Flatware: knives, forks, and spoons Glassware: items such as glass decanters, carafes, pitchers, and all drinking vessels used at a .

• 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