1、 Banquet - Breakfast Buffet Set-Up Purpose To accurately set-up Banquet buffet at breakfast Start When setting up buffet at breakfast Materials Prepared cold and hot food/standardized breakfast set up materials and equipment Actions: This is how we do it: 1. Cold Food Fill ice pan with proper levels
2、 of ice for cold foods to be set Check that plates are clean and sufficiently stocked Retrieve fruits and salads from the refrigerator Place pitchers of juice and milk on separate stations with an attendant Place cold cereals on salad station Set all items on the station according to event specifica
3、tions and presentation standards Provide proper utensils for serving and labels for each item Set breakfast buffet 15 minutes before required time 2. Hot Food Ensure all equipment is in place Notify Banquet Chef immediately if any equipment items are missing or low Check chafing dishes for proper he
4、at and water levels Make sure all heat lamps are on Ensure heat levels are hot enough to keep food temperatures above 140 degrees Notify Banquet Chef of any shortages Place all food and ensure it is hot 10 minutes before starting the function 3. Waffle and Bakery Items Set-up clean and in good condi
5、tion waffle irons in the station Make waffle batter according to proper directions Place syrup, butter, whipped cream and fruit toppings in front of the waffle station Set waffle station 30 minutes before the function starts Fill one basket with a fresh daily selection of bread/rolls and place on ea
6、ch table Place baskets of bread, butter, jams and jellies at locations according to function specifications Result Breakfast buffet is set up to quality Food and Beverage standards Task Setting up and presenting breakfast buffet accurately Standards Banquets must maintain a neat, clean and well orga
7、nized appearance. Buffet foods are fresh and of high quality and are set and ready for service a minimum of 15 minutes and maximum of 20 minutes prior to guest arrival. Buffet food presentation is decorative, imaginative and can be themed. Food must be maintained at appropriate temperatures as requi
8、red by law. Cold beverages and juices are chilled at all times Learners Page Banquet - Breakfast Buffet Set-Up Introduce Yourself, the task, expectations for the learner and how testing is conducted. SALT attributes impacted: Quality of F&B with the Meeting, Helpfulness of the Catering/Banquets Staf
9、f, Overall Meeting/Convention Experience Demonstrate When To Start and Materials Start task when setting up a buffet at breakfast. Materials: Prepared cold and hot food, standardized breakfast set up materials and equipment Use job rehearsal to demonstrate steps and brand attributes to enhance perfo
10、rmance Focus learner on what they should notice step by step, including safety. Demonstrate the practical application of each brand attribute for this task. Gracious Honored to be your host; your comfort and well being are our greatest concern. Warm, thoughtful, respectful. Engaging A meaningful and
11、 personal dialog. Being genuinely interested, respectful and very responsive. Caring Demonstrate attentiveness, thoughtfulness. Team wide anticipatory concern and dependability. Make a Difference A moment of truth, a call to action, raising the bar on insightful, proactive problem solving. Even smal
12、l actions have a profound effect. Demonstrate the Result and Task Standards Banquets must maintain a neat, clean and well organized appearance. Buffet foods are fresh and of high quality and are set and ready for service a minimum of 15 minutes and maximum of 20 minutes prior to guest arrival. Buffe
13、t food presentation is decorative, imaginative and can be themed. Food must be maintained at appropriate temperatures as required by law. Cold beverages and juices are chilled at all times Practice for Skill Learner demonstrates and explains each step in the task during practice. Trainer- Check for
14、errors and correct them immediately, review standards. Task is performed and explained to standard independently of trainer to obtain mastery of skill. Test for knowledge . Q. What must ice pans be filled with for cold foods to be set? A. Proper levels of ice Q. What must be retrieved from the refri
15、gerator? A. Fruits and salads Q. What kind of pitchers must be placed? A. Juice and milk Q. Where must cereal be placed? A. In the salad station Q. What must be set-up according to event specifications and presentation standards? A. All items in the station Q. What must each food item have for servi
16、ng? A. Proper utensils and labels Q. What time must the breakfast buffet be set-up for breakfast? A. 15 minutes before required time Q. What must you check chafing dishes for? A. Proper heat and water levels Q. What must be on? A. Heat amps Q. What temperature must heat levels be at? A. To keep food above 140 degrees Follow-up Note: Use the Job Rehearsal as the skill check Task knowledge demonstrated and explained to standard in actual job conditions; observed and approved by manager of department. Department Quiz completed to 100% accuracy. Trainers Page
