Food and Beverage Training Manual

MAIN DINING ROOM

2018

SHOPPING LIST PAPER UTENSILS

Paper Utensils

Quantity 2 group 2 group 1 group

Got it?

Who Shops?

To go cups and lids

quarts

pines

Napkins Straws

2 box 1 box

To go boxes

1 group 1 group

FC bags

Garbage bags

1 roll 1 box

Peanuts

Mix Peanuts

2 boxes

How to correctly skirt a table First make sure the skirt is ironed and has no tears in it. Also make sure it’s not flared at the top because some are in the laundry. I will use a 6 foot as an example first of double layer the table in white table cloth with preferably 90x90. Once this is done apply clips around the table not more than a forearms length from each other. The next step is to attach the skirt to the table but make sure you started this from the back of any buffet station as it may cause a break in the front which looks sloppy and unprofessional. This is the mistake that is made it must always start at the back then tightly hold it and walk round the table making sure its comes level with the top of the table. How to set up a chafing dish correctly First of place the chafing dish away from the table edge and place a 7 inch plate which will be used as a utensil platform. Then a stern must be placed inside the chafing dish with the holder provided. Napkin must be tied round the handle matching the color scheme of the buffet. Following on from this the chafing dish should not be turned on until 30 minutes prior to food coming out of the kitchen. The most commonly used and setup of buffet that we came across was the setup of brunch then the breakdown and setup of BBQ on a Sunday.

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