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Lecture Remarkable banquet service: Chapter 3 - The Culinary Institute of America

Chapter 3 - Setting up and breaking down banquets. After reading the material in this chapter, you should be able to: Discuss America's culinary heritage, explain the main elements in receiving and storing perishable and nonperishable items, describe the key points in food production, | Setting Up and Breaking Down Banquets Chapter 3 3 Describe how to handle, arrange, and maintain service items. Explain how to set banquet tables for on- and off-premise events. Explain how to properly set and arrange buffet tables and display areas. Explain how to set up a pantry for efficient service. Describe how to organize a staging and plating area for service. Understand how to prepare a dish and linen drop-off area to handle cleared items, whether rented or requisitioned. Learning Objectives Tabletop and Service Items for Seated Service The legs of folding tables must be locked into place before setting up the table. Do not drag tables into place. Carry large tables in groups of two. Moving and Setting up Tables Off-premise venues are rarely on level ground. If the table is slightly slanted, one or two table legs can be pushed into the ground until level. Purchase replacement levels for missing table feet—or use a wine cork cut on a diagonal in an emergency. Tabletop and . | Setting Up and Breaking Down Banquets Chapter 3 3 Describe how to handle, arrange, and maintain service items. Explain how to set banquet tables for on- and off-premise events. Explain how to properly set and arrange buffet tables and display areas. Explain how to set up a pantry for efficient service. Describe how to organize a staging and plating area for service. Understand how to prepare a dish and linen drop-off area to handle cleared items, whether rented or requisitioned. Learning Objectives Tabletop and Service Items for Seated Service The legs of folding tables must be locked into place before setting up the table. Do not drag tables into place. Carry large tables in groups of two. Moving and Setting up Tables Off-premise venues are rarely on level ground. If the table is slightly slanted, one or two table legs can be pushed into the ground until level. Purchase replacement levels for missing table feet—or use a wine cork cut on a diagonal in an emergency. Tabletop and Service Items for Seated Service (cont’d) Leveling Tables Tables should be placed a minimum of 4 feet apart. When measuring space, always account for 2 feet on either side of each table. Tabletop and Service Items for Seated Service (cont’d) Spacing Tables Guests are usually assigned to tables by the client. For small parties, specific seats might be marked with place cards. The hosts are seated at each end of a rectangular table. Seating usually alternates male and female, when possible. Tabletop and Service Items for Seated Service (cont’d) Table and Seat Assignments Tabletop and Service Items for Seated Service (cont’d) Presoak stainless flatware. Wash in hot water and detergent before polishing. Handle clean flatware in a sanitary manner. Flatware Wash all silver as soon as possible after use, and do not soak for long periods. Polish silver with a high-quality paste or liquid polish. Chemical polishing compounds are available. Wrap silver pieces in anti-tarnish cloth and clear film