1、 Banquet - Buffet Presentation Purpose To set up a high quality and attractive banquet buffet presentation Start During any banquet buffet function Materials Fresh and attractive food, banquet set up materials and equipment and variety of product offerings Actions: This is how we do it: 1. Presentat
2、ion Standards Ensure food is fresh and attractively presented at correct temperatures Set buffet in order of course, from cold to hot with desserts at a separate table If there is more than one buffet, ensure that all buffets are identical and two sided when possible Individually wipe plates to ensu
3、re cleanliness and keep at proper temperatures Inspect glassware, china, and flatware to ensure clean, free of debris, stains and spots and polish chafing dishes Ensure buffet is free from debris, the floor is clean and any food spills are cleaned promptly Keep correct utensils clean and replace as
4、needed Place signs for food selections that are clean, free of food spills and correctly labeled Place heat lamps that are fully functional and at correct temperatures Check buffet throughout service for quality, appearance and quantities 2. Product Offerings Ensure the buffet offers a varied select
5、ion of dishes Ensure the buffet offers at least two vegetarian options Serve all food at the correct temperature Inspect to make sure the texture and color of the food is acceptable Replenish or consolidate food as dictated by the menu Ensure that coffee and tea is hot, fresh and appropriately brewe
6、d Result A neat and highly attractive banquet buffet presentation Task Providing a attractive and well organized banquet buffet 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 m
7、inutes 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 Page Banquet - Buffet Presentation Intro
8、duce 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 and Materials Start task during any banquet buffe
9、t function. Materials: Fresh and attractive food, banquet set up materials and equipment; variety of product offerings Use job rehearsal to demonstrate steps and brand attributes to enhance performance Focus learner on what they should notice step by step, including safety. Demonstrate the practical
10、 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 and very responsive. Caring Demonstrate attentiv
11、eness, 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 and Task Standards Banquets must maintain a neat
12、, 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 be themed. Food must be maintained at appropriate
13、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. Task is performed and explained to standard indepe
14、ndently of trainer to obtain mastery of skill. Test for knowledge . Q. How must food be presented? A. Fresh, attractive and at correct temperatures Q. How must buffet be set up? A. In order of course from cold to hot Q. How must the buffet be presented if there is more than one? A. Identical and two
15、 sided when possible Q. How must glassware, china, chafing dishes and flatware be presented? A. Clean, free of debris, stains and spots Q. How must signs for food selections be presented? A. Clean, free of debris and correctly labeled Q. What must the buffet be checked for through out the service? A
16、. Quality, appearance and quantity Q. What must the food selection be? A. Varied Q. How must all food be served? A. At the correct temperatures Q How coffee and tea must be served? A. Hot, fresh and appropriately brewed Q. What must all food be? A. Fresh and of good quality Q. How many vegetarian options must be offered? A. At least two 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
