After studying this chapter you will be able to understand: Explain the importance of making a good first impression, discuss the importance of mise en place, define the keys to a successful client meeting, distinguish between the concept and theme for an event, | Chapter 1 Mise en Place Learning Objectives Explain the importance of making a good first impression. Discuss the importance of mise en place. Define the keys to a successful client meeting. Distinguish between the concept and theme for an event. Discuss the questions that should be asked to determine the concept and theme. Explain why the focus of an event is so important. Describe how to determine the budget with the client. Discuss the importance of recording all of the details of the plan in a spreadsheet. Describe the additional needs that should be taken into consideration for an off-site event. 1 Preparation Is Everything The goal is to surpass the client's expectations With our plan, food, and service The keys to success are: Must excite interest and entice attendance A keen eye for detail from menu development to budgeting to time constraints Consistent planning process, whether open to public or not Photo by Francesco Tonnelli The modern buffet is here to stay. Why? Well, . | Chapter 1 Mise en Place Learning Objectives Explain the importance of making a good first impression. Discuss the importance of mise en place. Define the keys to a successful client meeting. Distinguish between the concept and theme for an event. Discuss the questions that should be asked to determine the concept and theme. Explain why the focus of an event is so important. Describe how to determine the budget with the client. Discuss the importance of recording all of the details of the plan in a spreadsheet. Describe the additional needs that should be taken into consideration for an off-site event. 1 Preparation Is Everything The goal is to surpass the client's expectations With our plan, food, and service The keys to success are: Must excite interest and entice attendance A keen eye for detail from menu development to budgeting to time constraints Consistent planning process, whether open to public or not Photo by Francesco Tonnelli The modern buffet is here to stay. Why? Well, the answer is simple enough; there is just no other way to feed large numbers of people so efficiently. In order to continuously engage the senses and attract clientele, however, the modern buffet must represent both the scope of the hospitality industry as a whole and the creative side of our imaginations as chefs. Preparation is, in fact, everything, and nowhere more so than for the modern buffet. It is anticipating. It is prepping. It is preparing. It is attention to detail. It is putting in place all that is needed. But before gathering all the pots, pans, and utensils, before ordering a single ingredient, before entering the kitchen, the buffet must be planned. Think of a blueprint, or a map, or a recipe and see the process at work; detail by detail, turn by turn, ingredient by ingredient, the plan comes into view. Whether it is a buffet open to the public or a private catered affair, the planning process remains the same. As bits of pertinent information are gathered, a clear .
