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
17、 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 Banquet - Buffet Presentation Purpose
18、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. Presentation Standards Ensure food is fresh and
19、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 ensure cleanliness and keep at proper tempe
20、ratures 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 needed Place signs for food selections
21、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 selection of dishes Ensure the buffet offers
22、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 brewed Result A neat and highly attractive b
23、anquet 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 minutes and maximum of 20 minutes prior
24、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 Introduce Yourself, the task, expectations f
25、or 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 buffet function. Materials: Fresh and attrac
26、tive 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 application of each brand attribute fo
27、r 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 attentiveness, thoughtfulness. Team wide antici
28、patory 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, clean and well organized appearance.
29、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 required by law. Cold b
30、everages 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 independently of trainer to obtain mastery of
31、 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 sided when possible Q. How must glassw
32、are, 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. Quality, appearance and quantity Q. W
33、hat 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
34、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 Banquet Captain, Bar Set-up Purpose Set up bars for funct
35、ions Start Prior to service to complete 30 minutes before service begins Materials Bar, standard and special ordered alcohol, mixers, condiments, snacks, consumption sheet Actions: This is how we do it: 1. Glasses and liquor/beer/wine/soft drinks Ensure appropriate glasses are in place in the design
36、ated areas. Inspect the glasses and verify that there are enough glasses for the anticipated need. Set up liquor on the bar as ordered. Ensure all liquor, wine, beer and sodas are recorded on the consumption report. Arrange bottles neatly by type with labels facing front. Set soft drinks in straight
37、 rows, with labels facing forward. Group all soda according to type. Wipe soda tops clean. Set up one container of each juice ordered. Set the bar 30 minutes prior to the start of the function. 2. Snacks and condiments Set up snacks throughout the room. Keep snacks fresh and covered with plastic wra
38、p until 15 minutes before the guests arrive. Ensure condiments are fresh and attractively set. 3. Refreshing bar Refresh condiments and snacks as needed. Replenish ice as needed. Check and replenish the glass supply. Always check if the guests need another drink or any other assistance. Result Bar i
39、s set to standards to include any guest special requests Task Set up and inspect bars for service Standards Proper label facing, bar standard inventory, set and ready 30 minutes prior to service. Learners Page Banquet Captain, Bar Set-up Introduce Yourself, the task, expectations for the learner and
40、 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 prior to service to be set up 30 minutes before service begins. Materials: Bar, s
41、tandard and special ordered alcohol, mixers, condiments, snacks, consumption sheet 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 application of each brand attribute
42、 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 attentiveness, thoughtfulness. Team wide ant
43、icipatory 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 Bar is set to standards and guest special requests are accommodat
44、ed. Proper label facing, bar standard inventory, set and ready 30 minutes prior to service. 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 standar
45、d independently of trainer to obtain mastery of skill. Test for knowledge . Q. What must you verify and ensure regarding the glassware? A. That there are enough glasses for the anticipated need and they are placed in designated areas. Q. How must liquor be set-up? A. On the bar rail as ordered. Q. W
46、hat must be recorded on consumption report? A. All liquor, wine, beer and sodas. Q. What must all labels be? A. Intact and face the front. Q. How must all soda be grouped? A. In straight rows, with labels forward according to type. Q. What else must be set up? A. One container of each juice. Q. When
47、 must the bar be set? A. 30 minutes prior to the start of the function. Q. What must snacks be? A. Fresh and covered with plastic wrap until 15 minutes before the guests arrive. Q. What must condiments be? A. Fresh and attractively set. Q. What must be refreshed as needed? A. Condiments, snacks, and
48、 ice. Q. What must be checked and replenished? A. The glass supply. 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. Tra
49、iners Page Banquet Captain, Banquet Event Orders Purpose Organize department and staff to deliver functions Start Daily Materials Banquet Event Orders, Daily clipboards, change sheets Actions: This is how we do it: 1. Organize Banquet Event Orders Organize all the Banquet Event Orders (BEO) received
50、 from catering by day, date and time order. Attach the corresponding BEO to the correct days clipboard. Verify all events for each day and ensure they are noted on the daily event skeleton cover sheet. Trace all BEOs more than seven days out on next weeks clipboards. Note all changes from the log of
