Food and Beverage Training Manual 2021

The set up for the Lunch Salad Bar • Fill and remake the ice in the salad bar. • Take the salad from the cold kitchen (Garde Manger). • Set the salads in the salad bar; don’t forget to put the appropriate serving utensils. • Put the salad tags in the salad bar. • Put the condiments in the buffet area. • Put the soups on the buffet; put the tags, ladles and spoons. • Prepare the mash potatoes and gravy next to the carving station in the chafing dish. • Put the lunch specials on the buffet and put the tags.

Soup and Carving Stations

Daily, we offer six different kinds of soups. Two of them are changed daily and the others are constantly the same which is the Chicken soup, Gazpacho and Beet Borsch. We also have a Weight Watchers Vegetable Soup from the kitchen that the members could order. Soup is the best seller lunch dish in the 19 th Hole. The two soups that differ everyday have a schedule and this doesn’t change. The soups are: • Monday- Shrimp Gumbo and Southwestern Style Corn Chowder • Tuesday- Harvest Pumpkin and Squash Soup and Mushroom Beef Barley • Wednesday- Split Pea and Turkey Gumbo

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