Food and Beverage Training Manual

MAIN DINING ROOM

2018

SUNDAY BRUNCH

SUNDAY 10 AM

SETUP: 1.

1. 2. 3. 4. 5. 6.

LIGHT UP CHAFER MILK : WHOLE & SKIM

5 ROUND CHAFERS 4 SQUARE CHAFERS

2. 3. 4. 5. 6. 7. 8. 9.

JUICE : ORANGE & CRANBERRRY

½ SQUARE

BUTTER OUT DRESSINGS

1 CARVING STATIION 10 & 7 INCHES PLATES

SUGER FREE SYRUP

2 TOASTERS

CEREAL BOWLS X 27

40 B&B PLATES CAESAR BOWL

10.

UTENSILS:

- 50 TONGS - 10 DEEP SPOONS - 6O DESERT SPOONS, - 50 BIG SPOONS. - 10 COCKTAIL FORKS & - 20 CAKE LIFTERS 11.

POWER: TOASTERS, SUSHI &

CARVING 12. CARVING 13.

CARPETS: OMLETS, SUSHI,

RMKNS

PREPARATION:

1. 2. 3. 4. 5. 6.

RISERS IN PLACE 50 ARTICHORKS

CONTAINERS FOR GLUTEN FREE, CHAMPAGNE & YOGURT

BUTTER

CHINESE STICK

VINEGARS, PEPPER & OLIVE OIL

10:45AM FOOD FROM THE KITCHEN

23