Food and Beverage Training Manual

 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 Corn Chowder

 Tuesday- Tex Mex Chili, Vegetable/Mushroom Beef Barley, Harvest Pumpkin and

Squash Soup

 Wednesday- Split Pea and Spanish Fish and Chorizo

 Thursday- Italian Wedding and Kale Soup

 Friday- Manhattan Clam Chowder and Lentil Vegetable Soup

 Saturday- Tomato Florentine and Sweet and Sour Cabbage Soup

 Sunday- Tex Mex Chili and Chicken Vegetable - Matzo Balls Soup

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