1、 Banquet - Lunch/Dinner Buffet Set-Up Purpose To accurately set up a lunch/dinner banquet buffet Start When a lunch/dinner banquet buffet is scheduled Materials Prepared cold and hot food, standardized lunch/dinner set up materials and equipment Actions: This is how we do it: 1. Cold Food Fill salad
2、 bar with proper levels of ice Clean and stock plates sufficiently Retrieve salads from the refrigerator Set all items on salad bar according to event specifications and presentation standards Provide proper utensils for serving each salad Set salad bar for lunch and dinner 15 minutes before require
3、d 2. Hot Food Place all equipment appropriately Check chafing dishes for proper heat and water levels Turn on all heat lamps Place meat under heat lamp at the carving station Stock and place all items necessary for service Ensure heat levels are hot enough to keep food temperatures at 140-160 degree
4、s Notify Banquet Chef of any shortages Place all food and ensure hot 15 minutes before start of function 3. Soup Station Fill soup urns with hot water Provide proper size soup utensils Set up underlined soup cups and bowls with soup spoons Maintain soup temperature at 140 degrees Set up soup 15 minu
5、tes prior to function Result Lunch/dinner buffet is set up to event specifications and standards Task Presenting and setting up lunch/dinner banquet buffet accurately Standards Banquets must maintain a neat, clean and well organized appearance. Buffet foods are fresh and of high quality and are set
6、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 required by law. Cold beverages and juices are chilled at all times. Learners
7、Page Banquet - Lunch/Dinner 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 Staff, Overall Meeting/Convention Experience Demonstrate When To Start an
8、d Materials Start task when a lunch/dinner banquet buffet is scheduled. Materials: Prepared cold and hot food; standardized lunch/dinner set up materials and equipment Use job rehearsal to demonstrate steps and brand attributes to enhance performance Focus learner on what they should notice step by
9、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 personal dialog. Being genuinely interested, respectful
10、 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 small actions have a profound effect. Demonstrate the Result
11、 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. Buffet food presentation is decorative, imaginative and can b
12、e 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 errors and correct them immediately, review standards.
13、Task is performed and explained to standard independently of trainer to obtain mastery of skill. Test for knowledge . Q. How must the salad bar be filled? A. With proper levels of ice Q. What must be clean and sufficiently stocked? A. All necessary items for service Q. What must be set up according
14、to event specifications and standards? A. All items on the salad bar Q. What must each salad have for serving? A. Proper utensils Q. What time must the salad bar be set up for lunch and dinner? A. 15 minutes before required time Q. What must be in place? A. All equipment Q. What must chafing dishes
15、be checked for? A. Proper heat and water levels Q. What must be on? A. Heat lamps Q. What must be placed under the heat lamps at the carving station? A. Meat Q. What temperatures must heat levels be at? A. 140 160 degrees Q. When must all food be in place and hot? A. 15 minutes before the start of a function 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
